CHAXU · CHINESE–ENGLISH READING EDITION English translations are reading aids. Original Chinese, document links, dates and evidence limitations are retained. Translation does not establish new evidence. Translation status: translated (17608/17608 entries) Chinese Tea Culture Library · combined edition 0.7.20 Chinese original / 中文原文：中国茶文化库 · 合并版 0.7.20 300 encyclopedia entries and 276 structured processing sequences are recorded separately. See the JSON for the scope of source access; search excerpts must not be treated as verification of the complete text. Chinese original / 中文原文：300条百科资料与276条结构化工序分别记录。来源访问范围见JSON；不能把检索节选当成全文核验。 General health and safety information (not tea-specific efficacy) Chinese original / 中文原文：通用健康安全资料（非各茶专属疗效） {"intro":{"text":"This page provides general information on tea drinking, health and safety. It cannot diagnose or treat conditions or replace medical advice. Traditional drinking experience, constituent testing and human clinical findings must be read separately: the presence of a compound does not mean drinking a particular tea provides a therapeutic effect.","sourceIds":["s_nccih"]},"brewedVsExtract":[{"text":"Ordinary brewed tea and concentrated green-tea extracts should be assessed separately. EFSA considers catechins in traditional green-tea infusions generally free of safety concerns, although rare unpredictable adverse reactions have been reported. Supplements may differ in concentration, composition and manner of intake.","sourceIds":["health-efsa-catechins"]},{"text":"Green-tea capsules, tablets, and weight-loss supplements are not equivalent substitutes for ordinary brewed tea. The liver-injury reports recorded by NCCIH mainly concern extracts. Some health studies also use extracts; their results cannot be applied directly to everyday brewed tea or a particular famous tea.","sourceIds":["s_nccih"]}],"caffeine":[{"text":"Count caffeine from all daily sources, including tea, coffee, energy drinks, chocolate, and some medicines or supplements. Low-caffeine tea may still contain caffeine.","sourceIds":["s_fda"]},{"text":"Content per cup varies with the product, cup size, tea type, and steeping time. The library does not present general averages as measurements of a specific tea, or rank caffeine at fixed levels from liquor colour or processing category alone. When measured values are available, serving size and brewing conditions should also be stated.","sourceIds":["s_fda","health-nhs-breastfeeding"]},{"text":"Neither 400 mg/day nor 200 mg/day guarantees safety for everyone or is a target to reach. The relevant population, intake pattern, and source must be stated together. Sensitive people may still experience discomfort below general reference amounts.","sourceIds":["s_fda","health-efsa-caffeine","health-nhs-pregnancy","health-nhs-breastfeeding"]}],"populations":[{"id":"healthy-adults","title":"Most healthy adults","guidance":"FDA uses 400 mg caffeine per day as a general reference usually not associated with negative effects for most adults. It is not a guaranteed personal limit; health conditions, medicines, and sensitivity can change tolerance.","evidence":"The scope is most adults. EFSA’s 400 mg/day assessment is limited to generally healthy adults, spread through the day, and excludes pregnant women.","sourceIds":["s_fda","health-efsa-caffeine"]},{"id":"pregnancy","title":"Pregnancy and preparing for pregnancy","guidance":"The NHS recommends no more than 200 mg of caffeine per day from all sources during pregnancy. People who are pregnant or planning pregnancy should confirm advice with an obstetric professional in light of their circumstances. Do not convert this into a fixed “safe number of tea cups.”","evidence":"200 mg is the NHS’s general pregnancy recommendation, not proof that lower intake has zero risk for every person and outcome. Pregnancy research on herbal infusions is also limited; they are not automatically safe because they are not tea leaves.","sourceIds":["health-nhs-pregnancy","s_fda"]},{"id":"breastfeeding","title":"Breastfeeding","guidance":"Current NHS advice is no more than 200 mg caffeine a day, while watching for infant fussiness or disrupted sleep. Reducing intake deserves particular attention when the infant is under 6 months old.","evidence":"Caffeine passes into breast milk and infants’ responses vary. NHS explicitly notes insufficient information to determine how much is excessive for each baby.","sourceIds":["health-nhs-breastfeeding"]},{"id":"children-adolescents","title":"Children and adolescents","guidance":"Do not use the adult 400 mg reference amount to plan children's tea intake. Caffeine intake for children and adolescents should be discussed with a paediatric professional; caffeinated drinks should not be treated as a routine need for alertness.","evidence":"The FDA notes that excessive caffeine can cause palpitations, anxiety, sleep problems and other effects, and cites guidance recommending that children under 2 avoid caffeinated drinks. Warnings about energy drinks should not be miswritten as toxicity unique to a particular tea.","sourceIds":["s_fda"]},{"id":"sleep-anxiety-palpitations","title":"Sleep difficulties, anxiety or palpitations","guidance":"If palpitations, anxiety, or sleep problems occur after drinking tea, reduce the relevant caffeine intake and consult a healthcare professional. Do not attribute all such symptoms to tea, or ignore discomfort merely because intake is below a reference amount.","evidence":"The FDA lists these as possible symptoms of excessive caffeine intake. EFSA notes that a single 100 mg dose close to bedtime may affect sleep in some adults; this is not a minimum dose at which symptoms can occur.","sourceIds":["s_fda","health-efsa-caffeine"]},{"id":"iron-deficiency","title":"Iron deficiency or iron-deficiency anaemia","guidance":"People with iron deficiency should consider tea intake alongside iron supplementation. Tea may hinder iron absorption. Those taking iron should space tea according to the specific medicine's instructions and advice from a doctor or pharmacist, without adjusting doses themselves.","evidence":"NHS notes that dietary factors such as large quantities of tea can affect iron absorption; ferrous sulfate guidance also specifies spacing from tea. This does not prove that an individual’s anemia was caused by tea.","sourceIds":["health-nhs-iron","health-nhs-ferrous-sulfate"]},{"id":"medicines","title":"Taking medication","guidance":"Tell your doctor or pharmacist which teas you regularly drink, how much you drink and every tea-extract supplement you take, and check interactions with each specific medicine. The library does not advise that switching to another tea will avoid interactions or recommend stopping medication on your own.","evidence":"NCCIH notes that high-dose green tea can reduce blood levels of nadolol, and green-tea extract can reduce blood levels of atorvastatin. Different preparations and medicines require separate assessment; this cannot be generalized to all teas and all drugs.","sourceIds":["health-nccih-interactions","s_nccih"]},{"id":"extracts-liver","title":"Green-tea extracts and liver risks","guidance":"Before using concentrated green-tea extracts, consult a medical professional, particularly if you have liver disease or take medication. Do not treat claims such as 'natural', 'high in tea polyphenols' or 'liver-protecting' as proof of safety.","evidence":"NCCIH reports that rare liver injuries mainly involve green-tea extract tablets or capsules. EFSA could not establish a safe dose for green-tea supplements from available data. A dose at which studies show a liver-injury signal therefore cannot be used to conclude that every lower dose is necessarily safe.","sourceIds":["s_nccih","health-efsa-catechins"]},{"id":"very-hot-drinks","title":"Everyone: avoid routinely drinking scalding-hot tea","guidance":"Let brewed tea cool before drinking; avoid drinking it while scalding hot. IARC’s “very hot beverages” means a drinking temperature above 65°C. The concern is temperature at consumption, not boiling or brewing temperature.","evidence":"IARC classifies drinking very hot beverages as Group 2A, meaning probably carcinogenic to humans, associated with esophageal cancer. The classification expresses strength of evidence; it does not give an individual cancer probability, a number of cups that causes cancer, or a guarantee of absolute safety below 65°C.","sourceIds":["health-iarc-hot-facts","health-iarc-hot-explainer"]}],"claimsPolicy":[{"text":"Direct human evidence for individual named teas: unknown / unverified. The official material checked in this round is insufficient to establish cancer-preventing, blood-glucose-lowering, weight-loss, sleep-promoting or 'stomach-nourishing' effects separately for every named tea in the library. Unverified does not mean proven ineffective.","sourceIds":["s_nccih"]},{"text":"In-vitro and animal findings must be presented as those study types; observational associations in humans must not be stated as causation. Constituent levels are not clinical benefits. Research on extracts, capsules, or specific medicines must not be rewritten as benefits of everyday tea drinking. NCCIH still considers the evidence insufficient for firm conclusions on several common health uses of green tea.","sourceIds":["s_nccih","health-efsa-catechins"]},{"text":"Every health claim must retain its applicable population, formulation, dose or drinking conditions, evidence limitations and original source. Official health guidance, risk assessments and clinical-efficacy evidence serve different purposes. A source's authority alone does not justify extending its conclusions to every tea.","sourceIds":["s_nccih","health-efsa-caffeine","health-efsa-catechins","health-iarc-hot-explainer"]}],"sourceIds":["s_fda","s_nccih","health-efsa-caffeine","health-efsa-catechins","health-nhs-pregnancy","health-nhs-breastfeeding","health-nhs-iron","health-nhs-ferrous-sulfate","health-nccih-interactions","health-iarc-hot-facts","health-iarc-hot-explainer"]} Chinese original / 中文原文：{"intro": {"text": "本页提供茶饮健康与安全的一般信息，不能用于诊断、治疗或替代医生建议。传统饮茶经验、成分检测和人体临床结论须分开阅读；有某种成分，不等于喝某款茶就能获得治疗效果。", "sourceIds": ["s_nccih"]}, "brewedVsExtract": [{"text": "普通泡茶和浓缩绿茶提取物应分开判断。EFSA认为传统绿茶茶汤中的儿茶素通常没有安全性忧虑，但少数不可预测的不良反应仍有报告；补充剂的浓度、组成和摄入方式可能不同。", "sourceIds": ["health-efsa-catechins"]}, {"text": "绿茶胶囊、片剂和减重补充剂不能当成普通茶水的等价替代品。NCCIH记录的肝损伤报告主要涉及提取物；一些健康研究使用的也是提取物，不能把结果直接套到日常泡茶或某一款名茶上。", "sourceIds": ["s_nccih"]}], "caffeine": [{"text": "咖啡因按全天所有来源合计，包括茶、咖啡、能量饮料、巧克力及部分药品或补充剂。低咖啡因茶仍可能含咖啡因。", "sourceIds": ["s_fda"]}, {"text": "每杯含量会随产品、杯量、茶的类型和浸泡时间变化。资料库不把通用平均值写成某款茶的实测值，也不凭茶汤颜色或加工类别给出固定的咖啡因高低排序；有检测值时应同时列明份量和冲泡条件。", "sourceIds": ["s_fda", "health-nhs-breastfeeding"]}, {"text": "400 mg/日和200 mg/日都不是人人适用的安全保证，也不是建议喝满的目标；它们所属的人群、摄入方式和来源必须一并说明。即使低于一般参考量，敏感者仍可能出现不适。", "sourceIds": ["s_fda", "health-efsa-caffeine", "health-nhs-pregnancy", "health-nhs-breastfeeding"]}], "populations": [{"id": "healthy-adults", "title": "多数健康成人", "guidance": "FDA以每天400 mg咖啡因为多数成人通常不伴负面影响的一般参考。不要将其当成个人上限保证；身体状况、药物和敏感程度都可能改变耐受。", "evidence": "适用范围为多数成人；EFSA的每日400 mg评估限定为一般健康成人、分散于全天摄入，并排除孕妇。", "sourceIds": ["s_fda", "health-efsa-caffeine"]}, {"id": "pregnancy", "title": "孕期与备孕", "guidance": "NHS建议孕期每天来自所有来源的咖啡因不超过200 mg。孕期或备孕者应结合自身情况向产科专业人员确认；不要换算成固定的“安全茶杯数”。", "evidence": "200 mg是NHS孕期一般建议，不证明低于该数值对所有人、所有结局都零风险。花草茶的孕期研究也有限，不能因不叫茶叶就默认安全。", "sourceIds": ["health-nhs-pregnancy", "s_fda"]}, {"id": "breastfeeding", "title": "哺乳期", "guidance": "NHS现行建议为每天咖啡因不超过200 mg，并注意婴儿是否烦躁或睡眠受影响；婴儿未满6个月时尤其应注意减少摄入。", "evidence": "咖啡因可进入乳汁，婴儿反应存在差异；NHS明确指出，尚无足够信息确定对每个婴儿而言多少才算过量。", "sourceIds": ["health-nhs-breastfeeding"]}, {"id": "children-adolescents", "title": "儿童与青少年", "guidance": "不要套用成人400 mg参考量来安排儿童饮茶。儿童青少年的咖啡因摄入宜向儿科专业人员确认，不把含咖啡因饮品当作日常提神需要。", "evidence": "FDA提示过量咖啡因可导致心悸、焦虑和睡眠等问题，并援引指南建议2岁以下儿童避免含咖啡因饮品。能量饮料的警告不应误写成某种茶的特有毒性。", "sourceIds": ["s_fda"]}, {"id": "sleep-anxiety-palpitations", "title": "失眠、焦虑或心悸困扰", "guidance": "若饮茶后出现心悸、焦虑或睡眠问题，应减少相关咖啡因摄入并向医疗专业人员咨询；不要把这些症状一概归因于茶，也不要仅凭未到参考量而忽略不适。", "evidence": "FDA将这些症状列为咖啡因过量的可能表现；EFSA指出，接近睡前摄入单次100 mg就可能影响部分成人睡眠，该数字也不是最低致症状剂量。", "sourceIds": ["s_fda", "health-efsa-caffeine"]}, {"id": "iron-deficiency", "title": "缺铁或缺铁性贫血", "guidance": "有缺铁问题时应留意饮茶量与补铁安排。茶可能妨碍铁吸收；服用铁剂的人应按具体药物说明和医生或药师建议安排饮茶间隔，不自行调整剂量。", "evidence": "NHS提示大量茶等饮食因素可影响铁吸收，硫酸亚铁说明也列出与茶的间隔要求。这不能证明某个人的贫血就是喝茶造成的。", "sourceIds": ["health-nhs-iron", "health-nhs-ferrous-sulfate"]}, {"id": "medicines", "title": "正在服药", "guidance": "向医生或药师说明自己常喝的茶、饮用量及所有茶提取物补充剂，核对具体药物的相互作用；本库不提供“换一种茶就能避开相互作用”或自行停药的建议。", "evidence": "NCCIH列举高剂量绿茶可降低纳多洛尔的血药浓度，绿茶提取物可降低阿托伐他汀的血药浓度。不同制剂和药物应分别判断，不能扩大为所有茶、所有药都相同。", "sourceIds": ["health-nccih-interactions", "s_nccih"]}, {"id": "extracts-liver", "title": "绿茶提取物与肝脏风险", "guidance": "使用绿茶浓缩提取物前，尤其已有肝脏疾病或同时服药时，应先咨询医疗专业人员。不要把“天然”“高茶多酚”或“护肝”广告当作安全依据。", "evidence": "NCCIH报告少见肝损伤主要涉及绿茶提取物片剂或胶囊；EFSA依据现有数据无法为绿茶补充剂确定安全剂量。因此，研究中出现肝损伤信号的剂量不能反推为低于该剂量必然安全。", "sourceIds": ["s_nccih", "health-efsa-catechins"]}, {"id": "very-hot-drinks", "title": "所有人：避免长期喝烫口茶", "guidance": "茶泡好后先放凉，避免在非常烫的状态下入口。IARC所指的“非常热饮料”为饮用温度高于65°C，关注的是入口温度，不是烧水或冲泡温度。", "evidence": "IARC将饮用非常热饮料列为第2A组，即很可能对人类致癌，与食管癌有关。该分类表示证据强度，不提供个人患癌概率、多少杯会致癌或65°C以下绝对安全的保证。", "sourceIds": ["health-iarc-hot-facts", "health-iarc-hot-explainer"]}], "claimsPolicy": [{"text": "茶种级直接人体证据：未知／未核实。本次核验的官方资料不足以为资料库每款具体名茶分别确认防癌、降糖、减肥、助眠或“养胃”等疗效；未核实不等于已经证明无效。", "sourceIds": ["s_nccih"]}, {"text": "体外或动物实验只能按其研究类型呈现；人群观察关联不写成因果；成分含量不写成临床获益；提取物、胶囊或特定药品研究不改写成日常茶饮功效。对绿茶的多项常见健康用途，NCCIH仍认为无法得出确定结论。", "sourceIds": ["s_nccih", "health-efsa-catechins"]}, {"text": "每项健康主张都须保留适用人群、剂型、剂量或饮用条件、证据局限及原始来源。官方健康指导、风险评估和临床疗效证据承担不同用途，不能仅凭来源权威就把结论扩大到所有茶。", "sourceIds": ["s_nccih", "health-efsa-caffeine", "health-efsa-catechins", "health-iarc-hot-explainer"]}], "sourceIds": ["s_fda", "s_nccih", "health-efsa-caffeine", "health-efsa-catechins", "health-nhs-pregnancy", "health-nhs-breastfeeding", "health-nhs-iron", "health-nhs-ferrous-sulfate", "health-nccih-interactions", "health-iarc-hot-facts", "health-iarc-hot-explainer"]} Xihu Longjing Chinese original / 中文原文：西湖龙井 Longjing Village and the Xihu Longjing growing area, Xihu District, Hangzhou, Zhejiang Chinese original / 中文原文：浙江杭州西湖区龙井村及西湖龙井产区 identity： Flat pan-fired green tea from the West Lake hills, with hand movements in the pan controlling shape and drying together. Chinese original / 中文原文：identity：西湖山地出产的扁形炒青绿茶，以锅中手势同时控制形状和干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html process： Fresh leaves undergo initial pan-firing, moisture equilibration and final pan-firing. Traditional pan work combines shaking, drawing, squeezing, tossing, straightening, spreading, hooking, grasping, pressing and rubbing. Chinese original / 中文原文：process：鲜叶经青锅、回潮、辉锅；传统炒制综合使用抖、带、挤、甩、挺、拓、扣、抓、压、磨等手法。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html appearance： Flat and even, with a green lustre. Chinese original / 中文原文：appearance：扁平匀整，色泽绿润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html aroma： Fresh, rich aroma. Chinese original / 中文原文：aroma：香气清郁。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html taste： Sweet and fresh taste. Chinese original / 中文原文：taste：滋味甘鲜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html history： The national heritage project traces local tea production to the Tang and Song periods and entered the national heritage list in 2008. Ancient regional tea history and today's standardised product should not be collapsed into one creation year. Chinese original / 中文原文：history：国家非遗项目把当地茶业追溯至唐宋，2008年列入国家级非遗；古代地方茶史与今日标准化产品不宜混为一个创制年份。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ culture： Tea making emphasises manual skill; apprenticeship connects with life in West Lake tea villages. Chinese original / 中文原文：culture：制茶重手上功夫，师徒传习与西湖茶乡生活相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html identity： Xihu Longjing, produced in the West Lake tea area of Hangzhou, Zhejiang. Chinese original / 中文原文：identity：西湖龙井，产于浙江杭州西湖茶区。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hangzhou Xihu Longjing tea cultural system, Zhejiang | https://www.ciae.com.cn/detail/zh/16190.html Chinese original / 中文原文：浙江省杭州西湖龙井茶文化系统 | https://www.ciae.com.cn/detail/zh/16190.html history： The Palace Museum holds Qing-dynasty Longjing tea, and exhibition notes also mention Qianlong's Longjing tea poems. Poems and physical objects can support tribute-tea history; the story of offering tea from eighteen imperial bushes to his mother is separately labelled a legend. Chinese original / 中文原文：history：故宫藏有清代龙井茶实物，展览说明亦提到乾隆所作龙井茶诗。诗与实物可用于贡茶史；十八棵御茶的献母情节另列传说。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Longjing Tea | https://www.dpm.org.cn/subject_tea/detail/261537.html Chinese original / 中文原文：龙井茶 | https://www.dpm.org.cn/subject_tea/detail/261537.html culture： Manual West Lake Longjing pan-firing uses shaking, sweeping, squeezing and other techniques to control shoot shape and dryness. Experience is transmitted among local makers. The craft entered the national intangible cultural heritage list in 2008. Chinese original / 中文原文：culture：西湖龙井手工炒制以抖、带、挤等手法调节芽叶形态与干燥程度，经验通过当地制茶者传承。该技艺于2008年列入国家级非遗名录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Xihu Longjing) | https://www.ihchina.cn/project_details/14605.html Chinese original / 中文原文：绿茶制作技艺（西湖龙井） | https://www.ihchina.cn/project_details/14605.html industry： A 2025 Xihu District regulatory case checked raw-material purchases, transaction ledgers, tea-label circulation, and e-commerce sales together, showing that origin labels and supply-chain records must correspond. Chinese original / 中文原文：industry：2025年西湖区监管实例同时检查原料收购、购销台账、茶标流转和电商销售，显示产地标识与供应链记录须相互对应。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xihu District Strengthens Market Regulation and Services: Credit Supports the West Lake Longjing Brand. | https://credit.hangzhou.gov.cn/art/2025/3/27/art_1229634862_39072.html Chinese original / 中文原文：西湖区强化市场监管与服务 信用赋能西湖龙井金字招牌 | https://credit.hangzhou.gov.cn/art/2025/3/27/art_1229634862_39072.html process： Fresh-leaf picking and selection → spreading → initial pan-firing → moisture equilibration → finishing pan-firing. This is the source's representative main sequence. No unified production parameters are given; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：process：鲜叶采选 → 摊放 → 青锅 → 回潮 → 辉锅。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hangzhou Xihu Longjing tea cultural system, Zhejiang | https://www.ciae.com.cn/detail/zh/16190.html Chinese original / 中文原文：浙江省杭州西湖龙井茶文化系统 | https://www.ciae.com.cn/detail/zh/16190.html Step-by-step processing / Summary of traditional manual techniques Chinese original / 中文原文：逐步工序 / 传统手工工艺摘要 The listed sequence is the source’s representative main route. No unified production parameters are supplied; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 1. Picking and selecting fresh leaves ： Select tender, even buds and leaves by grade. Key observations: Record fresh-leaf specifications together with the season. Chinese original / 中文原文：1. 鲜叶采选：按等级选择嫩匀芽叶。 关键观察：鲜叶规格与季节一起记录。 Hangzhou Xihu Longjing tea cultural system, Zhejiang | https://www.ciae.com.cn/detail/zh/16190.html Chinese original / 中文原文：浙江省杭州西湖龙井茶文化系统 | https://www.ciae.com.cn/detail/zh/16190.html 2. Spreading ： Spread the fresh leaves separately in thin layers to lose moisture. Key observations: Do not describe fresh-leaf spreading as full oxidation of the black-tea type. Chinese original / 中文原文：2. 摊放：鲜叶分开薄摊失水。 关键观察：不把摊青写成红茶式充分氧化。 Hangzhou Xihu Longjing tea cultural system, Zhejiang | https://www.ciae.com.cn/detail/zh/16190.html Chinese original / 中文原文：浙江省杭州西湖龙井茶文化系统 | https://www.ciae.com.cn/detail/zh/16190.html 3. Initial pan-firing ： Pan-fix and form the initial shape. Key observations: The original writes “qingguo”; it is organized here according to processing terminology. Chinese original / 中文原文：3. 青锅：锅炒杀青并初步塑形。 关键观察：原文作“清锅”，此处按工艺术语整理。 Hangzhou Xihu Longjing tea cultural system, Zhejiang | https://www.ciae.com.cn/detail/zh/16190.html Chinese original / 中文原文：浙江省杭州西湖龙井茶文化系统 | https://www.ciae.com.cn/detail/zh/16190.html 4. Moisture equilibration ： Remove from the pan and spread to equalize leaf moisture. Key observations: Separate this from post-harvest leaf spreading. Chinese original / 中文原文：4. 回潮：出锅摊放，均衡叶内水分。 关键观察：与采后摊青分开。 Hangzhou Xihu Longjing tea cultural system, Zhejiang | https://www.ciae.com.cn/detail/zh/16190.html Chinese original / 中文原文：浙江省杭州西湖龙井茶文化系统 | https://www.ciae.com.cn/detail/zh/16190.html 5. Finishing pan-firing ： Continue pan-processing to set the shape. Key observations: The original uses a variant spelling of “finishing pan-firing,” emphasizing coordination of hand techniques and moisture condition. Chinese original / 中文原文：5. 辉锅：继续炒制定形。 关键观察：原文作“煇锅”；强调手法与含水状态配合。 Hangzhou Xihu Longjing tea cultural system, Zhejiang | https://www.ciae.com.cn/detail/zh/16190.html Chinese original / 中文原文：浙江省杭州西湖龙井茶文化系统 | https://www.ciae.com.cn/detail/zh/16190.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat and even, with a green lustre. Chinese original / 中文原文：外形与汤色原描述：扁平匀整，色泽绿润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html Source description of aroma ： Fresh, rich aroma. Chinese original / 中文原文：香气来源描述：香气清郁。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html Source description of taste ： Sweet and fresh taste. Chinese original / 中文原文：滋味来源描述：滋味甘鲜。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green-tea making techniques: Xihu Longjing | https://www.ihchina.cn/project_details/14605/ Chinese original / 中文原文：绿茶制作技艺 西湖龙井 | https://www.ihchina.cn/project_details/14605/ Green-tea making techniques inheritor: Yang Jichang | https://www.ihchina.cn/art/detail/id/3166.html Chinese original / 中文原文：绿茶制作技艺传承人：杨继昌 | https://www.ihchina.cn/art/detail/id/3166.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: flat, straight and elegant, smooth and even, sparse visible bud down, emerald green. Liquor colour: clear and bright. Aroma: rich, orchid-like fragrance. Taste: sweet and fresh. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：扁平挺秀、光滑匀齐，芽毫稀见，色泽翠绿；汤色：清澈明亮；香气：似兰花的馥郁香气；滋味：甘鲜 Evidence Status: source_supported； Location in the source: Public entry preview: “(I) Xihu Longjing Tea” ； Scope: Only the finished-tea description in the same paragraph is used. “One flag and one spear” posture in a cup is not rewritten as an infused-leaf grade. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目预览“（一）西湖龙井茶”；适用范围：仅取同一段成茶描述；“一旗一枪”杯中姿态不改写为叶底等级。 Tea Encyclopedia · Xihu Longjing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1372&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·西湖龙井：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1372&BaseID=1334&SiteID=123 2024 association article / description of premium infused leaves ： Infused leaves: tender, intact bud-and-leaf sets, even, fresh and bright. Chinese original / 中文原文：2024协会刊文／精品叶底描述：叶底：幼嫩成朵、匀齐、鲜亮。 Evidence Status: source_supported； Location in the source: Paragraph beginning “Considering premium products of the highest quality” ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：“以质量最佳的精品论”段；适用范围： The green leaf of spring in numbers | https://www.xhlj.org.cn/page/3000/ch01/cat01_02/2024-03-22/16329237825041280.html Chinese original / 中文原文：数说春天里的那一片绿叶 | https://www.xhlj.org.cn/page/3000/ch01/cat01_02/2024-03-22/16329237825041280.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Reference sample of Xihu Longjing Chinese original / 中文原文：实物图：西湖龙井标准茶样 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20417048 https://www.pwsannong.com/booklib/database/sublibrary?ID=1372&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled West Lake Longjing, and the gallery title explicitly labels the image 'West Lake Longjing Standard Tea Sample'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为西湖龙井；图集标题明确标注“西湖龙井标准茶样”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Dongting Biluochun Chinese original / 中文原文：洞庭碧螺春 Dongshan and Xishan in the Dongting Mountains of Lake Tai, Suzhou, Jiangsu Chinese original / 中文原文：江苏苏州太湖洞庭东山、西山 identity： A curled green tea from Dongting Mountain, with tender shoots continuously pan-fired, rolled, and made downy in the pan. Chinese original / 中文原文：identity：洞庭山产的卷曲形绿茶，细嫩芽叶在锅中连续完成炒揉与显毫。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html process： After sorting and spreading, heat-fix at high temperature, roll and shape, rub into balls to expose down, then dry gently. Chinese original / 中文原文：process：拣剔摊放后高温杀青，揉捻整形、搓团显毫，再文火干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html appearance： Slender, curled strands, with conspicuous down and complementary silver-green hues. Chinese original / 中文原文：appearance：条索纤细卷曲，茸毫明显，银绿相映。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html aroma： Fresh aroma. Chinese original / 中文原文：aroma：清香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html taste： Fresh and brisk with sweetness, emerald-green liquor. Chinese original / 中文原文：taste：鲜爽带甜，汤色碧绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html history： The project introduction cites Tang and Song texts to explain Dongting's tea-growing tradition; the story of the name Biluochun is a separate naming narrative. The craft entered the national intangible cultural heritage list in 2011. Chinese original / 中文原文：history：项目介绍援引唐宋文献说明洞庭产茶传统；“碧螺春”得名故事另属命名叙事。2011年技艺列入国家级非遗。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html culture： Spring picking, bud sorting and hand pan-firing together form seasonal work in Dongting tea villages. Chinese original / 中文原文：culture：春季采茶、拣芽与手工炒制共同组成洞庭茶乡的季节性劳动。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html identity： Dongting Biluochun, from Dongting East Hill and West Hill on Lake Tai, Suzhou, Jiangsu. Chinese original / 中文原文：identity：洞庭碧螺春，产于江苏苏州太湖洞庭东山、西山。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dongtingshan Biluochun processing procedure | https://jsfruit.szai.edu.cn/info/1021/1027.htm Chinese original / 中文原文：洞庭山碧螺春加工工艺流（规）程 | https://jsfruit.szai.edu.cn/info/1021/1027.htm history： A Suzhou Library lecture separates Dongting tea-growing history, the Biluochun name, and the Kangxi naming story. Qing notebook naming accounts still need corroboration from other materials. Chinese original / 中文原文：history：苏州图书馆讲座把洞庭产茶史、碧螺春茶名和康熙赐名说分开讨论；清人笔记中的赐名记述仍需其他材料互证。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The Kangxi Emperor's southern tours and Biluochun tea | https://www.szlib.com/DR/SuzhouForums/Content/197 Chinese original / 中文原文：康熙南巡与碧螺春茶 | https://www.szlib.com/DR/SuzhouForums/Content/197 culture： Traditional Biluochun production centres on Dongting East and West Mountains by Lake Tai. Rubbing and balling to reveal down is a key hand-shaping technique; the tea name cannot be understood solely through an imperial story. Chinese original / 中文原文：culture：碧螺春传统制茶集中于太湖洞庭东山、西山；搓团显毫是手工塑形的关键，不能把茶名只理解成一则帝王故事。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html industry： After picking, fresh leaves still require sorting and spreading, followed by heat-fixing, rolling and drying. Picking and selection are the industry's front end, and hand shaping cannot be reduced to a single generic 'tea-frying' operation. Chinese original / 中文原文：industry：鲜叶采回后还要拣剔、摊放，再经杀青揉捻和干燥。采摘与拣选投入构成产业的前端，手工外形加工不能省略为单一“炒茶”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html process： Picking and sorting → spreading → heat-fixing → hot rolling and shaping → ball rubbing to reveal down → gentle drying. This is the source’s representative main sequence, without uniform production parameters; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：process：采摘与拣剔 → 摊放 → 杀青 → 热揉成形 → 搓团显毫 → 文火干燥。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dongtingshan Biluochun processing procedure | https://jsfruit.szai.edu.cn/info/1021/1027.htm Chinese original / 中文原文：洞庭山碧螺春加工工艺流（规）程 | https://jsfruit.szai.edu.cn/info/1021/1027.htm Step-by-step processing / Summary of traditional manual techniques Chinese original / 中文原文：逐步工序 / 传统手工工艺摘要 The listed sequence is the source’s representative main route. No unified production parameters are supplied; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 1. Picking and sorting ： Select tender buds and leaves, removing unwanted leaves. Key observations: Maintain consistent specifications. Chinese original / 中文原文：1. 采摘与拣剔：选嫩芽叶，剔除杂叶。 关键观察：保持规格一致。 Dongtingshan Biluochun processing procedure | https://jsfruit.szai.edu.cn/info/1021/1027.htm Chinese original / 中文原文：洞庭山碧螺春加工工艺流（规）程 | https://jsfruit.szai.edu.cn/info/1021/1027.htm 2. Spreading ： Place the selected buds and leaves in a cool, shaded area. Key observations: Avoid piling up and trapping heat. Chinese original / 中文原文：2. 摊放：拣好的芽叶置阴凉处。 关键观察：避免闷堆。 Dongtingshan Biluochun processing procedure | https://jsfruit.szai.edu.cn/info/1021/1027.htm Chinese original / 中文原文：洞庭山碧螺春加工工艺流（规）程 | https://jsfruit.szai.edu.cn/info/1021/1027.htm 3. Heat-fixing ： Combine tossing and covered heating for even heat treatment. Key observations: Observe leaf softness and changes in green odour. Chinese original / 中文原文：3. 杀青：抛闷配合，均匀热处理。 关键观察：观察叶质柔软与青气变化。 Dongtingshan Biluochun processing procedure | https://jsfruit.szai.edu.cn/info/1021/1027.htm Chinese original / 中文原文：洞庭山碧螺春加工工艺流（规）程 | https://jsfruit.szai.edu.cn/info/1021/1027.htm 4. Hot rolling into shape ： Roll while warm and break up clumps. Key observations: Increase pressure from light to heavy. Chinese original / 中文原文：4. 热揉成形：带热揉转并解块。 关键观察：加压由轻转重。 Dongtingshan Biluochun processing procedure | https://jsfruit.szai.edu.cn/info/1021/1027.htm Chinese original / 中文原文：洞庭山碧螺春加工工艺流（规）程 | https://jsfruit.szai.edu.cn/info/1021/1027.htm 5. Rubbing into balls to reveal down ： Alternate ball-rubbing with de-clumping. Key observations: Reduce force later to minimize breakage. Chinese original / 中文原文：5. 搓团显毫：搓团与解块交替。 关键观察：后期减轻力道以少断碎。 Dongtingshan Biluochun processing procedure | https://jsfruit.szai.edu.cn/info/1021/1027.htm Chinese original / 中文原文：洞庭山碧螺春加工工艺流（规）程 | https://jsfruit.szai.edu.cn/info/1021/1027.htm 6. Drying over gentle heat ： Finish drying over low heat, then remove from the pan. Key observations: Do not interchange manual and mechanical processing parameters. Chinese original / 中文原文：6. 文火干燥：低火收干后起锅。 关键观察：手工与机械参数不可混用。 Dongtingshan Biluochun processing procedure | https://jsfruit.szai.edu.cn/info/1021/1027.htm Chinese original / 中文原文：洞庭山碧螺春加工工艺流（规）程 | https://jsfruit.szai.edu.cn/info/1021/1027.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Slender, curled strands, with conspicuous down and complementary silver-green hues. Chinese original / 中文原文：外形与汤色原描述：条索纤细卷曲，茸毫明显，银绿相映。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html Source description of aroma ： Fresh aroma. Chinese original / 中文原文：香气来源描述：清香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html Source description of taste ： Fresh and brisk with sweetness, emerald-green liquor. Chinese original / 中文原文：滋味来源描述：鲜爽带甜，汤色碧绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Biluochun tea-making techniques) | https://www.ihchina.cn/project_details/14610.html Chinese original / 中文原文：绿茶制作技艺（碧螺春制作技艺） | https://www.ihchina.cn/project_details/14610.html Suzhou Dongshan Tea Factory Dongfang Chayun Biluochun Gift Box / Product Reported in 2025 ： Dry-leaf appearance: fine, tight strips curled into spirals, abundant white down and a silvery-green colour with a concealed emerald cast. Liquor colour: tender yellow-green, clear and bright. Aroma: rich, lifted floral-fruity fragrance. Taste: sweet, smooth and full. Infused leaves: bright tender green, with robust yet tender buds. Chinese original / 中文原文：苏州东山茶厂东方茶韵碧螺春茶礼盒／2025年报道产品：干茶：条索细而紧，卷曲成螺；白毫丰富，呈银绿隐翠色；汤色：嫩黄绿色，清澈明亮；香气：花果香浓且高扬；滋味：甜润、饱满；叶底：嫩绿而明亮，芽头壮实柔嫩 Evidence Status: source_supported； Location in the source: Quality section ； Scope: Named product description, not representative of other years, batches or grades. Chinese original / 中文原文：证据状态：source_supported；原文位置：品质段；适用范围：具名商品描述，不代表其他年份批次或等级。 Dongtingshan Biluochun wins a world-class gold award | https://nyncj.suzhou.gov.cn/nlj/tpxw/202509/33fbea4584094938abc9c45f10689ca9.shtml Chinese original / 中文原文：洞庭山碧螺春荣获世界级金奖 | https://nyncj.suzhou.gov.cn/nlj/tpxw/202509/33fbea4584094938abc9c45f10689ca9.shtml Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dongting Biluochun dry leaves (named museum photograph of actual tea) Chinese original / 中文原文：实物图：洞庭碧螺春干茶（博物馆具名实物图） https://www.chinesemuseum.com.au/GetImage.aspx?IDMF=7e97357e-4031-4e99-9c75-c1d1b0b42fee&h=873&src=mc&w=778 https://www.chinesemuseum.com.au/alltheteainchina-green-tea Basis for the match: The museum's original page separately lists Dongting Biluochun and gives Dongting Mountain by Taihu Lake, Suzhou, Jiangsu as the origin. The original image contains Chinese and English tea names and visibly shows actual dry tea. Each image was checked. Chinese original / 中文原文：对应依据：博物馆原页单独列出洞庭碧螺春及产地江苏省苏州市太湖洞庭山；原图含中英文茶名，像素可见真实干茶；逐图核验。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： Sample shown in a museum exhibition, retaining the original named display board. Grade and harvest or processing year are not inferred. Chinese original / 中文原文：样本范围：博物馆展览所示样品，保留原始具名展板；不推断等级或采制年份。 Anji Baicha Chinese original / 中文原文：安吉白茶 Anji, Zhejiang, with Xilong Township among its important growing areas Chinese original / 中文原文：浙江安吉，以溪龙乡等地为重要产区 identity： Green tea made from fresh leaves of albino tea plants. “White” in the name refers to spring leaf colour and does not place it in the white tea category. Chinese original / 中文原文：identity：以白化茶树鲜叶制成的绿茶；名字中的“白”指春季叶色，不能据此归入白茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html process： Spreading, heat-fixing, strip-shaping, initial baking, cooling and second baking, with methods such as lime-assisted storage to keep the tea dry. Chinese original / 中文原文：process：摊放、杀青、理条、初烘、摊凉、复烘，并以收灰等方法控制干燥保存。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html appearance： After brewing, pale leaves with green veins and clear liquor are visible. Chinese original / 中文原文：appearance：冲泡后可见叶色浅而叶脉绿，茶汤清透。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html aroma： Clean, pronounced and lasting aroma. Chinese original / 中文原文：aroma：香气清高而持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html taste： Fresh and brisk. Chinese original / 中文原文：taste：鲜爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html history： The making technique entered the national heritage list in 2011. White tea in the Song Treatise on Tea cannot directly prove that modern Anji White Tea is the same plant. Chinese original / 中文原文：history：制作技艺2011年列入国家级非遗。宋代《大观茶论》的白茶记载不能直接证明现代安吉白茶就是同一茶树。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html culture： Harvesting and production centre on the brief spring albino period. Bud-and-leaf selection and drying heat affect preservation of fresh taste. Chinese original / 中文原文：culture：采制围绕短暂的春季白化期展开，芽叶选择和干燥火候影响鲜味保存。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html identity： A green tea made from fresh leaves of albino tea plants. Traditional hand processing addresses the different rates of moisture loss in thin leaves and thick stems. Chinese original / 中文原文：identity：以白化茶树鲜叶制成的绿茶；传统手工工艺重点处理薄叶与粗梗失水不同步的问题。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html Tea cultivar introduction: Baiye No. 1 | https://zys.moa.gov.cn/gzdt/202507/P020250721568526002533.pdf Chinese original / 中文原文：茶树品种简介：白叶1号 | https://zys.moa.gov.cn/gzdt/202507/P020250721568526002533.pdf history： Anji White Tea making entered the national heritage list in 2011. The project records Xilong Township’s baked-green-tea tradition; “white” in the name does not classify it as white-tea processing. Chinese original / 中文原文：history：安吉白茶制作技艺于2011年进入国家级非遗名录，项目记录的是溪龙乡烘青绿茶传统；名称中的“白”不能据以归入白茶工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html culture： Local makers must handle thin fresh leaves with relatively thick stems. Experience emphasizes temperature and humidity control so leaves and stems lose moisture in coordination. Chinese original / 中文原文：culture：当地制茶须处理鲜叶薄而梗较厚的特点，制作经验着重掌握温度与湿度，让叶与梗协调失水。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html industry： Spreading, heat-fixing, strip-shaping and staged drying must connect with one another. The relationship between manual experience and machine processing is a practical issue in discussions of safeguarding this craft. Chinese original / 中文原文：industry：摊放、杀青、理条与分段干燥需相互衔接。手工经验与机械加工的关系，是该项目保护讨论中的实际议题。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html process： Picking and spreading → heat-fixing/straightening → initial drying and cooling → secondary drying and ash storage. This records the source’s process version; equipment, season, material, and enterprise practice may differ. It is not an operating procedure. Chinese original / 中文原文：process：采摘与摊放 → 杀青理条 → 初烘与摊凉 → 复烘与收灰。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html Tea cultivar introduction: Baiye No. 1 | https://zys.moa.gov.cn/gzdt/202507/P020250721568526002533.pdf Chinese original / 中文原文：茶树品种简介：白叶1号 | https://zys.moa.gov.cn/gzdt/202507/P020250721568526002533.pdf Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Picking and spreading ： Pick tender early-spring buds and leaves, and spread thinly in separate batches. Key observations: Keep buds and leaves intact and avoid covered piling. Chinese original / 中文原文：1. 采摘与摊放：采早春嫩芽叶，分批薄摊。 关键观察：保持芽叶完整，避免堆闷。 Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html 2. Heat-fixing and straightening ： Heat to stop continued enzymatic oxidation and align the strands. Key observations: Account for both thin leaves and coarse stems; avoid scorched leaves and red stems. Chinese original / 中文原文：2. 杀青理条：加热制止持续酶促氧化，并理顺条形。 关键观察：兼顾薄叶和粗梗，避免焦叶、红梗。 Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html 3. Initial baking and cooling ： After initial drying, spread to cool. Key observations: Allow internal and external moisture to re-equilibrate. Chinese original / 中文原文：3. 初烘与摊凉：初步烘干后摊凉。 关键观察：使内外水分再平衡。 Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html 4. Repeat baking and ash-assisted storage ： After final baking, dry further with the traditional ash-storage drying method. Key observations: Lime-assisted storage is a historical practice; it does not mean mixing lime directly into tea. Chinese original / 中文原文：4. 复烘与收灰：复烘后以传统收灰方法进一步干燥。 关键观察：收灰是历史工艺，不等于把灰直接拌入茶。 Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： (1) Premium. Dragon form: flat, smooth, upright, and pointed, tender green with a jade-like hue, even, and free of stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with visible buds; buds are robust and even, tender green, fresh-looking with golden edges, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh, mellow, sweet, and brisk. Infused leaves: white leaves with emerald veins, one bud with one leaf, the bud longer than the leaf, intact shoots, and even. (2) Special Grade. Dragon form: flat, smooth, upright, tender green with a jade hue, even, and free of stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with buds, even, tender green with a jade hue, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh and mellow. Infused leaves: white leaves with emerald veins, one bud with one leaf, intact shoots, and even. (3) Grade 1. Dragon form: flat, fairly smooth and upright, lustrous tender green, fairly even, with a few stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with buds, relatively even, lustrous tender green, with a few stems, coarse leaves, and flakes. Liquor colour: fairly bright tender green. Aroma: fresh fragrance. Taste: mellow and full. Infused leaves: white leaves with emerald veins, one bud with two leaves, intact shoots, and even. (4) Grade 2. Dragon form: fairly flat and smooth, tender green with some luster, fairly even, with a few stems, coarse leaves, and yellow leaves. Phoenix form: straight, fairly even strips, lustrous green, with a few stems, coarse leaves, and flakes. Liquor colour: bright green. Aroma: fairly fresh fragrance. Taste: fairly mellow and full. Infused leaves: fairly white leaves with emerald veins, one bud with two or three leaves, intact shoots, and even. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：（1）精品。龙形：扁平，光滑，挺直，尖削，嫩绿显玉色，匀整，无梗、朴、黄片，凤形：条直显芽，芽壮实匀整，嫩绿，鲜活泛金边，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇甘爽；叶底：叶白脉翠，一芽一叶，芽长于叶，成朵、匀整。（2）特级。龙形：扁平，光滑，挺直，嫩绿带玉色，匀整，无梗、朴、黄片，凤形：条直有芽，匀整，色嫩绿泛玉色，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇；叶底：叶白脉翠，一芽一叶，成朵、匀整。（3）一级。龙形：扁平，尚光滑，尚挺直，嫩绿油润，尚匀整，略有梗、朴、黄片，凤形：条直有芽，较匀整，色嫩绿润，略有梗、朴、片；汤色：尚嫩绿明亮；香气：清香；滋味：醇厚；叶底：叶白脉翠，一芽二叶，成朵、匀整。（4）二级龙形。尚扁平，尚光滑，嫩绿尚油润，尚匀，略有梗、朴、黄片，凤形：条直尚匀整，色绿润，略有梗、朴、片；汤色：绿明亮；香气：尚清香；滋味：尚醇厚；叶底：叶尚白脉翠，一芽二、三叶，成朵、匀整。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1302. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1302页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： After brewing, pale leaves with green veins and clear liquor are visible. Chinese original / 中文原文：外形与汤色原描述：冲泡后可见叶色浅而叶脉绿，茶汤清透。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html Source description of aroma ： Clean, pronounced and lasting aroma. Chinese original / 中文原文：香气来源描述：香气清高而持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html Source description of taste ： Fresh and brisk. Chinese original / 中文原文：滋味来源描述：鲜爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Anji White Tea-making techniques) | https://www.ihchina.cn/project_details/14612.html Chinese original / 中文原文：绿茶制作技艺（安吉白茶制作技艺） | https://www.ihchina.cn/project_details/14612.html 2025 GI protection requirements / Premium / dragon shape. ： Dry-leaf appearance: flat, smooth, upright, pointed, tender green with a jade-like hue, even, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh, mellow, sweet, and brisk. Infused leaves: white leaves with emerald veins, one bud with one leaf, the bud longer than the leaf, intact shoots, and even. Chinese original / 中文原文：2025地理标志保护要求 / 精品／龙形：干茶外形：扁平，光滑，挺直，尖削，嫩绿显玉色，匀整，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇甘爽；叶底：叶白脉翠，一芽一叶，芽长于叶，成朵、匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1302—1305页，安吉白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Premium Grade / Phoenix-shaped. ： Dry-leaf appearance: straight strips with visible, robust, even buds, tender green, fresh-looking with golden edges, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh, mellow, sweet, and brisk. Infused leaves: white leaves with emerald veins, one bud with one leaf, the bud longer than the leaf, intact shoots, and even. Chinese original / 中文原文：2025地理标志保护要求 / 精品／凤形：干茶外形：条直显芽，芽壮实匀整，嫩绿，鲜活泛金边，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇甘爽；叶底：叶白脉翠，一芽一叶，芽长于叶，成朵、匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1302—1305页，安吉白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / special grade / dragon form ： Dry-leaf appearance: flat, smooth, straight, tender green with a jade hue, even, without stems, coarse leaves or yellow flakes. Liquor colour: bright tender green. Aroma: lasting tender fragrance. Taste: fresh and mellow. Infused leaves: white leaves with emerald veins, one bud and one leaf in even, intact sets. Chinese original / 中文原文：2025地理标志保护要求 / 特级／龙形：干茶外形：扁平，光滑，挺直，嫩绿带玉色，匀整，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇；叶底：叶白脉翠，一芽一叶，成朵、匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1302—1305页，安吉白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Special Grade / phoenix shape. ： Dry-leaf appearance: straight strips with buds, even, tender green with a jade hue, without stems, coarse leaves or yellow flakes. Liquor colour: bright tender green. Aroma: lasting tender fragrance. Taste: fresh and mellow. Infused leaves: white leaves with emerald veins, one bud and one leaf in even, intact sets. Chinese original / 中文原文：2025地理标志保护要求 / 特级／凤形：干茶外形：条直有芽，匀整，色嫩绿泛玉色，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇；叶底：叶白脉翠，一芽一叶，成朵、匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1302—1305页，安吉白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / First Grade / Dragon-shaped. ： Dry-leaf appearance: flat, reasonably smooth and straight, tender green with an oily lustre, reasonably uniform, with a few stems, coarse leaves and yellow leaves. Liquor colour: reasonably tender green and bright. Aroma: fresh. Taste: rich and mellow. Infused leaves: white blades with vivid green veins, one bud and two leaves, clustered and uniform. Chinese original / 中文原文：2025地理标志保护要求 / 一级／龙形：干茶外形：扁平，尚光滑，尚挺直，嫩绿油润，尚匀整，略有梗、朴、黄片；汤色：尚嫩绿明亮；香气：清香；滋味：醇厚；叶底：叶白脉翠，一芽二叶，成朵、匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1302—1305页，安吉白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / first grade / phoenix form ： Dry-leaf appearance: straight strips with buds, relatively uniform, tender green and lustrous, with a few stems, coarse leaves and fragments. Liquor colour: reasonably tender green and bright. Aroma: fresh. Taste: rich and mellow. Infused leaves: white blades with vivid green veins, one bud and two leaves, clustered and uniform. Chinese original / 中文原文：2025地理标志保护要求 / 一级／凤形：干茶外形：条直有芽，较匀整，色嫩绿润，略有梗、朴、片；汤色：尚嫩绿明亮；香气：清香；滋味：醇厚；叶底：叶白脉翠，一芽二叶，成朵、匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1302—1305页，安吉白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Grade II / dragon shape. ： Dry-leaf appearance: fairly flat and smooth, tender green with some luster, fairly even, with a few stems, coarse leaves, and yellow leaves. Liquor colour: bright green. Aroma: fairly fresh. Taste: fairly mellow and full. Infused leaves: fairly white leaves with emerald veins, one bud with two or three leaves, intact shoots, and even. Chinese original / 中文原文：2025地理标志保护要求 / 二级／龙形：干茶外形：尚扁平，尚光滑，嫩绿尚油润，尚匀，略有梗、朴、黄片；汤色：绿明亮；香气：尚清香；滋味：尚醇厚；叶底：叶尚白脉翠，一芽二、三叶，成朵、匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1302—1305页，安吉白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Second Grade / Phoenix-shaped. ： Dry-leaf appearance: straight, fairly even strips, lustrous green, with some stems, coarse leaves and flakes. Liquor colour: bright green. Aroma: fairly fresh. Taste: fairly mellow and full. Infused leaves: fairly white leaves with emerald veins, one bud with two or three leaves, in even intact sets. Chinese original / 中文原文：2025地理标志保护要求 / 二级／凤形：干茶外形：条直尚匀整，色绿润，略有梗、朴、片；汤色：绿明亮；香气：尚清香；滋味：尚醇厚；叶底：叶尚白脉翠，一芽二、三叶，成朵、匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1302—1305页，安吉白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative area of Anji County, Zhejiang. Chinese original / 中文原文：保护产地范围：浙江省安吉县现辖行政区域。 Raw materials & cultivars ： The improved clonal tea cultivar Baiye No. 1. Chinese original / 中文原文：原料与品种：“白叶一号”无性系茶树良种。 Growing environment ： Deep, organic-rich red and yellow soils in mountain and hill areas, with soil pH 4.5–6.5. Chinese original / 中文原文：生长环境：山地丘陵红黄壤，土层深厚，有机质含量高，土壤pH值4.5~6.5。 Plucking requirements ： Fresh leaves picked from Baiye No. 1 tea plants in spring. The picking standard runs from one bud with one newly opening leaf to one bud with three leaves. Chinese original / 中文原文：采摘要求：采自“白叶一号”茶树的鲜叶；采摘期应在春季。采摘标准为一芽一叶初展至一芽三叶。 Processing requirements ： Main processing methods include fresh-leaf spreading, heat-fixing, leaf alignment and rubbing into strands, cooling, initial drying, final baking and finishing. Chinese original / 中文原文：加工要求：采用摊青、杀青、理条搓条、摊凉、初烘、焙干、整理等主要加工方法。 Sensory qualities ： (1) Premium. Dragon form: flat, smooth, upright, and pointed, tender green with a jade-like hue, even, and free of stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with visible buds; buds are robust and even, tender green, fresh-looking with golden edges, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh, mellow, sweet, and brisk. Infused leaves: white leaves with emerald veins, one bud with one leaf, the bud longer than the leaf, intact shoots, and even. (2) Special Grade. Dragon form: flat, smooth, upright, tender green with a jade hue, even, and free of stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with buds, even, tender green with a jade hue, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh and mellow. Infused leaves: white leaves with emerald veins, one bud with one leaf, intact shoots, and even. (3) Grade 1. Dragon form: flat, fairly smooth and upright, lustrous tender green, fairly even, with a few stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with buds, relatively even, lustrous tender green, with a few stems, coarse leaves, and flakes. Liquor colour: fairly bright tender green. Aroma: fresh fragrance. Taste: mellow and full. Infused leaves: white leaves with emerald veins, one bud with two leaves, intact shoots, and even. (4) Grade 2. Dragon form: fairly flat and smooth, tender green with some luster, fairly even, with a few stems, coarse leaves, and yellow leaves. Phoenix form: straight, fairly even strips, lustrous green, with a few stems, coarse leaves, and flakes. Liquor colour: bright green. Aroma: fairly fresh fragrance. Taste: fairly mellow and full. Infused leaves: fairly white leaves with emerald veins, one bud with two or three leaves, intact shoots, and even. Chinese original / 中文原文：感官品质：（1）精品。龙形：扁平，光滑，挺直，尖削，嫩绿显玉色，匀整，无梗、朴、黄片，凤形：条直显芽，芽壮实匀整，嫩绿，鲜活泛金边，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇甘爽；叶底：叶白脉翠，一芽一叶，芽长于叶，成朵、匀整。（2）特级。龙形：扁平，光滑，挺直，嫩绿带玉色，匀整，无梗、朴、黄片，凤形：条直有芽，匀整，色嫩绿泛玉色，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇；叶底：叶白脉翠，一芽一叶，成朵、匀整。（3）一级。龙形：扁平，尚光滑，尚挺直，嫩绿油润，尚匀整，略有梗、朴、黄片，凤形：条直有芽，较匀整，色嫩绿润，略有梗、朴、片；汤色：尚嫩绿明亮；香气：清香；滋味：醇厚；叶底：叶白脉翠，一芽二叶，成朵、匀整。（4）二级龙形。尚扁平，尚光滑，嫩绿尚油润，尚匀，略有梗、朴、黄片，凤形：条直尚匀整，色绿润，略有梗、朴、片；汤色：绿明亮；香气：尚清香；滋味：尚醇厚；叶底：叶尚白脉翠，一芽二、三叶，成朵、匀整。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1302 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Anji Baicha Chinese original / 中文原文：实物图：安吉白茶干茶 https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202106/W020210912421381373016.png https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202106/t20210614_9127098.htm Basis for the match: An image in the Chinese Mission to the EU’s dedicated article “Anji White Tea: China–EU Geographical Indications Agreement Product Introduction (IV).” The original text and each original image were read/viewed. The image shows slender yellow-green dry tea beside a blue-and-white tea scoop on a white background, adjacent to the explanation of Anji White Tea picking and processing. Chinese original / 中文原文：对应依据：中国驻欧盟使团“安吉白茶：中欧地理标志协定产品推介（四）”专文配图。已读取原文并逐张查看原图，图中为白底青花茶则旁的细长黄绿色干茶，紧邻安吉白茶采摘加工说明。 A publicly displayed image on an official webpage. The page states All Rights Reserved, and no open image licence was found. Used only as a reference in the user's private library, retaining the source and original image, without claiming redistribution permission. Chinese original / 中文原文：官方网页公开配图，网页标示 All Rights Reserved，未见图片开放许可；仅作用户私有资料库参照，保留来源及原图，不宣称取得再传播授权。 Sample scope ： The Anji Baicha sample shown in this official feature. Grade, photographer and year of photography are not stated and are not inferred. Chinese original / 中文原文：样本范围：该官方专题展示的安吉白茶样品；等级、摄影者和拍摄年份未标明，不自行推定。 Huangshan Maofeng Chinese original / 中文原文：黄山毛峰 The Fuxi area of Huizhou District, Huangshan, Anhui Chinese original / 中文原文：安徽黄山徽州区富溪一带 identity： A Huangshan-region green tea known for tender shoots and baking techniques. Chinese original / 中文原文：identity：以细嫩芽叶和烘焙工艺见长的黄山地区绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html process： After fixation, lightly roll tender leaves, then bake in initial and final stages. Chinese original / 中文原文：process：嫩叶杀青后轻揉，分毛火、足火烘焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html appearance： Downy bud tips, shaped like small peaks. Chinese original / 中文原文：appearance：芽尖显毫，形似小峰。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html aroma： With a clean, orchid-like fragrance. Chinese original / 中文原文：aroma：带兰花样清香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html taste： Mellow and sweet, with a clear, slightly yellow liquor. Chinese original / 中文原文：taste：醇甘，汤清而微黄。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html history： The heritage project places creation in the Qing when Xie Zheng'an operated Xie Yuda Tea Company, giving 1875. This is the project's compiled historical account. Chinese original / 中文原文：history：非遗项目将创制记于清代谢正安经营谢裕大茶行时期，并记1875年；这是项目整理的茶史说法。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html culture： Tea-firm operations and transmission within Huizhou tea-making families form its modern cultural context. Chinese original / 中文原文：culture：茶行经营与徽州制茶世家的技艺传承构成其近代文化脉络。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html identity： Huangshan Maofeng, produced in Huangshan, Anhui. Chinese original / 中文原文：identity：黄山毛峰，产于安徽黄山。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html history： The heritage introduction records Xie Zhengan founding Xieyuda Tea House in 1875, his family refining buds/leaves, and explains “Maofeng” through white down and pointed buds. This adopts the project’s account. Chinese original / 中文原文：history：非遗简介记述谢正安于1875年创设谢裕大茶行，家人精制芽叶，并以白毫与芽尖形貌解释“毛峰”之名；这里采用项目记述口径。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html culture： Huangshan Maofeng's modern tea-firm history is linked to the Xie family's transmission of craft. Commercial circulation and family tea making together form its cultural background. Chinese original / 中文原文：culture：黄山毛峰的近代茶行史与谢氏家族技艺传承相连，商品流通和家族制茶共同构成其文化背景。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html industry： The project account describes early tea firms expanding sales through Shanghai. It illustrates links between processing at origin and treaty-port trade, not today's market share. Chinese original / 中文原文：industry：项目记述早期茶行通过上海拓展销路。它提供了产地制茶与口岸贸易衔接的实例，不宜换算成今天的市场份额。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html process： Fresh-leaf picking and selection → heat-fixing → light rolling → initial drying → final drying. This is the representative main sequence in the source. No uniform production parameters are given; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：process：鲜叶采选 → 杀青 → 轻揉 → 毛火 → 足火。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html Step-by-step processing / Summary of traditional manual techniques Chinese original / 中文原文：逐步工序 / 传统手工工艺摘要 The listed sequence is the source’s representative main route. No unified production parameters are supplied; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 1. Picking and selecting fresh leaves ： Select plump, fresh and tender buds and leaves. Key observations: Tenderness and uniformity affect subsequent processing. Chinese original / 中文原文：1. 鲜叶采选：选肥壮鲜嫩芽叶。 关键观察：嫩匀程度影响后续加工。 Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html 2. Heat-fixing ： Complete heat treatment by pan-firing. Key observations: Do not insert black-tea fermentation steps. Chinese original / 中文原文：2. 杀青：以锅炒完成热处理。 关键观察：不套红茶发酵步骤。 Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html 3. Light rolling ： Gently roll the buds and leaves. Key observations: Distinguish this from heavy rolling intended to produce tightly curled leaves. Chinese original / 中文原文：3. 轻揉：轻缓滚揉芽叶。 关键观察：与追求紧卷的重揉法区分。 Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html 4. Initial firing ： Carry out the initial roasting stage. Key observations: First form the initial tea base. Chinese original / 中文原文：4. 毛火：进行初段烘焙。 关键观察：先形成生坯。 Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html 5. Final firing ： Re-dry to produce the finished tea. Key observations: Staged roasting is a feature of the traditional technique cited. Chinese original / 中文原文：5. 足火：复烘至成茶。 关键观察：分段焙火是所引传统技艺特点。 Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Downy bud tips, shaped like small peaks. Chinese original / 中文原文：外形与汤色原描述：芽尖显毫，形似小峰。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green-tea making techniques (Huangshan Maofeng) | https://www.ihchina.cn/project_details/14608.html Chinese original / 中文原文：绿茶制作技艺（黄山毛峰） | https://www.ihchina.cn/project_details/14608.html Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html Source description of aroma ： With a clean, orchid-like fragrance. Chinese original / 中文原文：香气来源描述：带兰花样清香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html Source description of taste ： Mellow and sweet, with a clear, slightly yellow liquor. Chinese original / 中文原文：滋味来源描述：醇甘，汤清而微黄。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html Huangshan Maofeng Tea / 2025 GI protection requirements. ： Dry-leaf appearance: robust buds and leaves, tender green with visible down. Liquor colour: tender green, clear and bright. Aroma: tender and fresh, high and lasting. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, uniform clustered shoots, green and bright. Chinese original / 中文原文：黄山毛峰茶／2025年地理标志保护要求：干茶：芽叶肥壮，嫩绿且显毫；汤色：嫩绿、清亮；香气：嫩鲜，香气高且持久；滋味：鲜醇、甘爽；叶底：嫩匀成朵，绿色明亮 Evidence Status: primary_source_verified； Location in the source: Item 83, PDF page 253, (V) 1 ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第83项，PDF第253页（五）1；适用范围： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Huangshan Maofeng dry tea and brewing illustration (original Xieyuda composite image). Chinese original / 中文原文：实物图：黄山毛峰干茶与冲泡示意（谢裕大原页组合图） https://www.xieyudatea.com/data/attachment/image/20240910/f6b7fa22d151728e93bdfc5186eeaeec.png https://www.xieyudatea.com/index.php/detail/qyxw/755.html Basis for the match: The Xieyuda official article concerns Huangshan Maofeng’s recognition and quality. The original image immediately follows descriptions of its appearance, liquor colour, and taste. It was inspected: dry tea in a bowl appears at upper right, brewed tea at lower right, and production-area scenery on the left. This is the original page’s complete composite image, without cropping or generation. Chinese original / 中文原文：对应依据：谢裕大官网文章围绕黄山毛峰获评与该茶品质展开，原图紧接黄山毛峰外形、汤色、滋味说明；已查看原图，右上为碗中干茶、右下为冲泡实物，左侧为产地风景。该图为原页面完整组合图，未裁切或生成。 Original-page image from a public institution or producer, with no separate redistribution licence found. The original and its source are retained for private reference. Chinese original / 中文原文：公开机构或生产者原页图片，未见独立再传播许可；保留原图与来源供私有资料参照。 Sample scope ： A producer’s Huangshan Maofeng article image combines origin scenery, dry tea, and brewing. If the frontend accepts only a single dry-tea photograph, retain it as a supplementary image rather than the main image. Chinese original / 中文原文：样本范围：生产者黄山毛峰文章配图；同时含产地风景、干茶和冲泡三个画面。若前端仅接收单一干茶照片，应保留为补充图而非主图。 Lu'an Guapian Chinese original / 中文原文：六安瓜片 Yu'an District, Jinzhai County, and other tea-growing areas of Lu'an, Anhui Chinese original / 中文原文：安徽六安裕安区、金寨县等产区 identity： Green tea made from individual leaves. Removing buds and stems is a key distinction from bud teas. Chinese original / 中文原文：identity：以单片叶制作的绿茶，去芽去梗是区别于芽茶的关键。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Lu'an Guapian) | https://www.ihchina.cn/project_details/14609.html Chinese original / 中文原文：绿茶制作技艺（六安瓜片） | https://www.ihchina.cn/project_details/14609.html The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html process： Separate individual leaves, pan-fire in initial and finishing pans, then undergo initial baking, gentle baking and repeated brief final high-heat baking. Chinese original / 中文原文：process：扳片分叶，炒生锅与熟锅，再经毛火、小火及反复短时烘焙的老火。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html appearance： Single leaves resembling melon seeds, with slightly raised edges, green in color. Chinese original / 中文原文：appearance：单叶似瓜子，叶缘微翘，色绿。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html aroma： Fresh, brisk aroma. Chinese original / 中文原文：aroma：清香高爽。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html taste： Fresh and mellow with a sweet aftertaste, clear, bright liquor. Chinese original / 中文原文：taste：鲜醇回甘，茶汤清亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html history： Lu’an tea-production records predate modern Guapian processing. Existing introductions do not fully agree on a precise creation date; ancient Lu’an tea history cannot replace Guapian’s origin. Chinese original / 中文原文：history：六安产茶记载早于现代瓜片工艺；现存介绍对具体创制年代并不完全一致，不能拿六安古茶史代替瓜片起点。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green-tea making techniques (Lu'an Guapian) | https://www.ihchina.cn/project_details/14609.html Chinese original / 中文原文：绿茶制作技艺（六安瓜片） | https://www.ihchina.cn/project_details/14609.html The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html culture： Two people cooperating to lift the baking basket and control final high heat is an important expression of local tea-making craft. Chinese original / 中文原文：culture：两人协作抬烘笼、把握老火火候，是地方制茶技艺的重要表现。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Lu'an Guapian) | https://www.ihchina.cn/project_details/14609.html Chinese original / 中文原文：绿茶制作技艺（六安瓜片） | https://www.ihchina.cn/project_details/14609.html The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html identity： Lu'an Guapian, produced on the northern slopes of the Dabie Mountains in Lu'an, Anhui. Chinese original / 中文原文：identity：六安瓜片，产于安徽六安大别山北麓。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html history： The heritage project cites Ming records of Lu’an Tea and Piancha. These older names provide regional history, not direct proof of Lu’an Guapian made by today’s process. Chinese original / 中文原文：history：非遗项目援引明代六安茶、片茶记载；这些旧名提供区域茶史背景，不能直接证明当时已有今天同样工艺的六安瓜片。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Lu'an Guapian) | https://www.ihchina.cn/project_details/14609.html Chinese original / 中文原文：绿茶制作技艺（六安瓜片） | https://www.ihchina.cn/project_details/14609.html culture： Lu’an Guapian is made from individual leaves without buds or stems, separating leaf pieces after picking before pan-firing and drying. It reminds readers that famous-tea culture does not universally rank the youngest buds highest. Chinese original / 中文原文：culture：六安瓜片以单片叶制成，不含芽与梗，采后扳片再炒、烘；它提醒读者，名茶文化并不都以越嫩的芽头越好为准则。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html industry： Leaf separation makes raw-material preparation a distinct stage. Coordinating single-leaf selection with later roasting helps explain labour requirements and product form. Chinese original / 中文原文：industry：扳片把原料处理变成独立环节；单叶筛选与后续烘焙的协调，是解释其用工和产品形态的切入点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html process： Leaf picking and separation → initial and finishing pans → cooling → initial and low firing → final high-heat firing. This is the source's representative main sequence. No unified production parameters are supplied; equipment and fresh-leaf differences need separate verification. Chinese original / 中文原文：process：采片与扳片 → 生锅、熟锅 → 摊凉 → 毛火、小火 → 拉老火。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html Step-by-step processing / Summary of traditional manual techniques Chinese original / 中文原文：逐步工序 / 传统手工工艺摘要 The listed sequence is the source’s representative main route. No unified production parameters are supplied; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 1. Picking leaves and separating leaf blades ： Separate individual leaves and remove buds and stems. Key observations: Single leaves are a defining feature of this finished tea. Chinese original / 中文原文：1. 采片与扳片：分取单片叶，去芽梗。 关键观察：本茶成品特色是单叶。 Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html 2. Initial and finishing pans ： Pan-fire the leaf pieces, then shape in sequence. Key observations: Handle tender and mature leaves separately. Chinese original / 中文原文：2. 生锅、熟锅：依次炒片和成形。 关键观察：嫩老叶分开处理。 Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html 3. Spreading to cool ： Dissipate heat after pan-firing. Key observations: Then proceed to roasting. Chinese original / 中文原文：3. 摊凉：炒后散热。 关键观察：再进入烘焙。 Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html 4. Initial firing and gentle firing ： Roast the leaf pieces in stages. Key observations: Do not collapse the separate stages into a single pan-drying step. Chinese original / 中文原文：4. 毛火、小火：分段烘焙茶片。 关键观察：各段不省略为一次炒干。 Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html 5. Final high firing ： Repeated covered roasting creates the distinctive roast. Key observations: This is a roasting operation, not microbial fermentation. Chinese original / 中文原文：5. 拉老火：以反复罩烘完成特色焙火。 关键观察：是烘焙工序，不是微生物发酵。 Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Single leaves resembling melon seeds, with slightly raised edges, green in color. Chinese original / 中文原文：外形与汤色原描述：单叶似瓜子，叶缘微翘，色绿。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Source description of aroma ： Fresh, brisk aroma. Chinese original / 中文原文：香气来源描述：清香高爽。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Source description of taste ： Fresh and mellow with a sweet aftertaste, clear, bright liquor. Chinese original / 中文原文：滋味来源描述：鲜醇回甘，茶汤清亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Lu'an Guapian / ungraded introduction in Farmers' Daily ： Dry-leaf appearance: individual melon-seed-shaped leaves, naturally spread flat with slightly raised edges; lustrous green, evenly sized, without bud tips or stems. Liquor colour: clear and translucent. Aroma: fresh, high and brisk. Taste: fresh and mellow with a sweet aftertaste. Infused leaves: green, tender and bright. Chinese original / 中文原文：六安瓜片／农民日报未分等级介绍：干茶：瓜子形单片自然平展，叶缘稍翘；莹绿色，大小匀齐，无芽尖和茶梗；汤色：清澈透亮；香气：清香、高爽；滋味：鲜醇而回甘；叶底：绿色、嫩而明亮 Evidence Status: source_supported； Location in the source: Second introductory paragraph ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：开篇第二段；适用范围： The green-tea maverick most resistant to intense firing | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Chinese original / 中文原文：最耐“火攻”的绿茶独行侠 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343915.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Lu'an Guapian dry tea (Huiliu Qianxiang 600 product sample). Chinese original / 中文原文：实物图：六安瓜片干茶（徽六潜香600商品样本） https://img01.yzcdn.cn/upload_files/2023/04/20/FpU_FvdPGdXqzskaQZu59I0zs1H6.jpg!middle.jpg https://detail.youzan.com/show/goods?alias=2g1f4wiwirrm1&from_source=gbox_seo Basis for the match: The original shop is WeChat-verified. Its product page explicitly identifies Lu’an Guapian Qianxiang 600; the dry-tea image belongs to that product’s main image set, not related recommendations. The original was viewed and shows intact individual dry leaves. The Anhui Consumer Council’s geographical indication gift guide also lists Huiliu as a Lu’an Guapian manufacturer, with origins in Yu’an, Jinzhai, and Huoshan, Lu’an. Chinese original / 中文原文：对应依据：原店铺经微信认证，产品页面明确六安瓜片潜香600，干茶图属于该单品主图组并非关联推荐；已查看原图为完整单叶干茶。安徽省消保委地标伴手礼介绍亦将徽六列为六安瓜片厂家，原产地列六安裕安、金寨、霍山。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： The brand’s displayed Qianxiang 600 series dry tea. The page year is not treated as the photography year; this does not represent every grade or production area. Chinese original / 中文原文：样本范围：品牌所展示的潜香600系列干茶，页面年份不作为照片拍摄年份；不代表所有等级和产区样本。 Taiping Houkui Chinese original / 中文原文：太平猴魁 The Houkeng and Hougang areas, Huangshan District, Huangshan, Anhui Chinese original / 中文原文：安徽黄山市黄山区猴坑、猴岗一带 identity： Oven-dried green tea known for complete buds and leaves and an open, extended form. Chinese original / 中文原文：identity：以完整芽叶和舒展形态见长的烘青绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green-tea making techniques (Taiping Houkui) | https://www.ihchina.cn/project_details/14607.html Chinese original / 中文原文：绿茶制作技艺（太平猴魁） | https://www.ihchina.cn/project_details/14607.html Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html process： Select Shida cultivar fresh leaves, then tip-sort, spread, heat-fix, shape, and bake, commonly sorting to one bud with two leaves. Chinese original / 中文原文：process：选柿大茶鲜叶，经拣尖、摊放、杀青、整形及烘焙，常拣成一芽二叶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html appearance： Two leaves enfold a bud, with an open, relaxed form. Chinese original / 中文原文：appearance：两叶抱芽，形态舒展。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html history： The intangible heritage feature dates the formation of modern Houkui to the Guangxu reign of the Qing dynasty. Accounts linking the name to Houkeng and local tea makers should be distinguished from the earlier history of tea production in Taiping. Chinese original / 中文原文：history：非遗专题将近代猴魁的形成置于清光绪年间；猴坑地方与制茶人的命名叙述应与早期太平产茶史区分。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green-tea making techniques (Taiping Houkui) | https://www.ihchina.cn/project_details/14607.html Chinese original / 中文原文：绿茶制作技艺（太平猴魁） | https://www.ihchina.cn/project_details/14607.html Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html culture： Picking, tip selection and shaping individual leaves emphasize manual judgement. The tea-making season around Guyu closely follows the rhythms of local mountain sites. Chinese original / 中文原文：culture：采摘、拣尖及逐叶整形强调手工判断；谷雨前后的制茶季与当地山场节律紧密相连。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html identity： Taiping Houkui, produced in Huangshan District, Huangshan City, Anhui. Chinese original / 中文原文：identity：太平猴魁，产于安徽黄山市黄山区。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html history： The project introduction dates Houkui's creation to 1900: inspired by the market practice of selecting tips for sale, Wang Kuicheng began selecting one bud with two leaves from fresh material for careful processing. This creation account should be separated from the earlier history of tea production in Taiping. Chinese original / 中文原文：history：项目简介将猴魁创制定于1900年：王魁成受市场挑尖售茶启发，转而从鲜叶挑选一芽二叶精制。创制记述与更早太平产茶史应分开。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Taiping Houkui) | https://www.ihchina.cn/project_details/14607.html Chinese original / 中文原文：绿茶制作技艺（太平猴魁） | https://www.ihchina.cn/project_details/14607.html culture： The Taiping tea area’s tradition of offering tea at roadside pavilions links tea with public hospitality and aid to travellers; local tea makers continue the Houkui technique. Chinese original / 中文原文：culture：太平茶区的茶亭施茶传统，将茶与公共待客、济行联系起来；猴魁技艺则由地方制茶者延续。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Taiping Houkui) | https://www.ihchina.cn/project_details/14607.html Chinese original / 中文原文：绿茶制作技艺（太平猴魁） | https://www.ihchina.cn/project_details/14607.html industry： The profile of representative inheritor Fang Jifan records building a tea-culture museum, participating in standard revisions, and a company + farmers + base model, showing connections among tea making, production organization, display, and education. Chinese original / 中文原文：industry：代表性传承人方继凡介绍记有建设茶文化博物馆、参与标准修订及“公司＋农户＋基地”模式，显示制茶、组织生产和展示教育相互连接。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Fang Jifan | https://www.ihchina.cn/ccr_detail/3270.html Chinese original / 中文原文：方继凡 | https://www.ihchina.cn/ccr_detail/3270.html process： Picking and tip selection → spreading → heat-fixing → shaping → roasting. This is the representative main sequence in the source. No uniform production parameters are given; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：process：采摘与拣尖 → 摊放 → 杀青 → 整形 → 烘焙。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html Step-by-step processing / Summary of traditional manual techniques Chinese original / 中文原文：逐步工序 / 传统手工工艺摘要 The listed sequence is the source’s representative main route. No unified production parameters are supplied; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 1. Picking and selecting tips ： Select buds and leaves after picking. Key observations: Select shoots to Houkui specifications. Chinese original / 中文原文：1. 采摘与拣尖：采后精选芽叶。 关键观察：按猴魁规格拣尖。 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html 2. Spreading ： Spread out the fresh leaves. Key observations: This step precedes heat-fixing. Chinese original / 中文原文：2. 摊放：摊开鲜叶。 关键观察：工序先于杀青。 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html 3. Heat-fixing ： Heat-treat the fresh tea leaves. Key observations: Preserve intact buds and leaves. Chinese original / 中文原文：3. 杀青：热处理茶青。 关键观察：保留完整芽叶外形。 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html 4. Shaping ： Straighten the leaves and form a flat, spread-out shape. Key observations: The hand-shaped form is an important identification clue. Chinese original / 中文原文：4. 整形：理直并形成扁展形。 关键观察：手工形态是重要识别线索。 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html 5. Baking ： Finish drying by roasting. Key observations: Specific heat control varies with the technique used. Chinese original / 中文原文：5. 烘焙：以烘焙收干。 关键观察：细分火候因技艺版本而异。 Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui | https://www.ihchina.cn/project_details/28516.html Chinese original / 中文原文：中国传统制茶技艺及其相关习俗：安徽篇 | https://www.ihchina.cn/project_details/28516.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Two leaves enfold a bud, with an open, relaxed form. Chinese original / 中文原文：外形与汤色原描述：两叶抱芽，形态舒展。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Guyu: endless green and a busy tea harvest | https://www.ihchina.cn/solarzx_details/27759.html Chinese original / 中文原文：谷雨：碧绿连绵，采茶忙 | https://www.ihchina.cn/solarzx_details/27759.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: flat, spread and straight, with pointed tips and tapered bases, two leaves embracing one bud, muted green colour and closely adhering down. Liquor colour: bright pale green. Aroma: rich, high and lasting, with a slight orchid note. Taste: mellow, rich, fresh and brisk, with a sweet aftertaste. Infused leaves: tender, uniform and bright, with buds and leaves forming clusters. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：扁展挺直、顶尖尾削，两叶抱一芽，色泽苍绿、茸毫紧披；汤色：浅绿明亮；香气：浓高持久、略带兰花香；滋味：醇浓鲜爽、回味甘甜；叶底：嫩匀明亮、芽叶成朵 Evidence Status: source_supported； Location in the source: Public entry-preview paragraph beginning “Produced in Huangshan District, Anhui (formerly Taiping County).” ； Scope: Separate from the introduction’s origin text; all five dimensions come from this finished-tea quality paragraph. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目预览“产于安徽黄山区（原太平县）”段；适用范围：与简介的产地文字分开；五维均来自这段成茶品质描述。 Tea Encyclopedia · Taiping Houkui: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1379&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·太平猴魁：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1379&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Taiping Houkui Chinese original / 中文原文：实物图：太平猴魁干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20417875 https://www.pwsannong.com/booklib/database/sublibrary?ID=1379&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Taiping Houkui, and its gallery explicitly says “Taiping Houkui Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为太平猴魁；图集标题明确标注“太平猴魁干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Xinyang Maojian Chinese original / 中文原文：信阳毛尖 Shihe District, Pingqiao District, and other tea-growing areas of Xinyang, Henan Chinese original / 中文原文：河南信阳浉河区、平桥区等茶区 identity： A fine, round, straight and elegant green tea. Coordinated initial and finishing pans and tea-broom work characterise traditional production. Chinese original / 中文原文：identity：细圆挺秀的绿茶，生熟锅配合与茶把操作是传统制作特点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 process： Heat-fix in the first pan while working the leaves with a tea brush, fling the strands in the second pan, then alternate baking and cooling to dry. Chinese original / 中文原文：process：生锅杀青并以茶把揉动，熟锅甩条，再烘烤与摊凉交替干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 appearance： Fine, rounded and straight, emerald green and downy. Chinese original / 中文原文：appearance：细圆挺直，翠绿多毫。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 aroma： Mellow aroma. Chinese original / 中文原文：aroma：醇香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 taste： Green liquor with a mellow, gentle taste. Chinese original / 中文原文：taste：茶汤绿，滋味醇和。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 history： Project material records late-Qing tea associations and modern processing improvements. Listed as national intangible heritage in 2014. Chinese original / 中文原文：history：项目资料记述清末茶社与近代制茶改进，2014年列入国家级非遗。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 culture： Tea-mountain names such as Wuyun and Liangtan, and tea-society business history, are important clues to Xinyang Maojian’s regional culture. Chinese original / 中文原文：culture：五云、两潭等茶山名称和茶社经营史，是理解信阳毛尖地域文化的重要线索。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 identity： Hand pan-firing combines first and second pans to produce fine, tight, round, straight strands. Chinese original / 中文原文：identity：生锅与熟锅相配合的手工炒制，使茶条紧细圆直。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 history： The project introduction connects eight late-Qing tea companies with the formation of Xinyang Maojian and records improvements in 1926 to strip-tossing in the finishing pan and tea-broom operations. These are leads on modern craft evolution. Chinese original / 中文原文：history：项目简介把清末八大茶社与信阳毛尖形成联系起来，并记载1926年熟锅甩条、茶把操作的改进；这是近代工艺演变线索。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615.html Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615.html culture： Tea brooms, finishing pans and strip-tossing movements form an observable local craft. The fine, round, tight, straight shape reflects makers' touch developed through repeated practice. Chinese original / 中文原文：culture：炒茶把、熟锅与甩条动作构成可观察的地方技艺，细圆紧直外形背后是制茶者反复练习的手感。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615.html Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615.html industry： The tea society's history shows that product formation is related to business organisation. Initial pan-firing and shaping are distinct tasks in production and may be displayed separately. Chinese original / 中文原文：industry：茶社史说明产品形成与经营组织有关；制作中的初炒、整形并非同一劳动步骤，展示时可分别呈现。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615.html Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615.html process： Picking and airing → raw-pan heat-fixing and initial rolling → finishing-pan straightening → baking and cooling. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure. Chinese original / 中文原文：process：采摘与摊晾 → 生锅杀青、初揉 → 熟锅理条 → 烘烤与摊凉。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Picking and air-spreading ： Harvest and spread in batches according to fresh-leaf grade. Key observations: Adjust spreading according to air temperature and leaf condition. Chinese original / 中文原文：1. 采摘与摊晾：按鲜叶等级分批采收、摊晾。 关键观察：随气温和叶况调整摊放。 Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 2. Heat-fixing in the first pan and initial rolling ： After stir-firing over strong heat, use a tea whisk to roll the leaves into strands. Key observations: Alternate rolling with shaking apart to avoid clumping and uneven moisture loss. Chinese original / 中文原文：2. 生锅杀青、初揉：旺火翻炒后，以茶把团揉成条。 关键观察：揉与抖散交替，避免结团失水不匀。 Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 3. Straightening in the finishing pan ： Continue tightening the strands by grasping, tossing and aligning with a tea whisk. Key observations: Aim for rounded, straight, tight and fine strands when shaping. Chinese original / 中文原文：3. 熟锅理条：以抓、甩和茶把理条继续收紧条索。 关键观察：以条索圆直紧细为整形目标。 Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 4. Baking and cooling ： Alternate roasting and cooling to complete drying. Key observations: Manage moisture in stages; a dry-looking surface does not establish full dryness. Chinese original / 中文原文：4. 烘烤与摊凉：烘烤和摊凉交替，完成干燥。 关键观察：分段处理水分，不能以外表干燥代替足干。 Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, rounded and straight, emerald green and downy. Chinese original / 中文原文：外形与汤色原描述：细圆挺直，翠绿多毫。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 Source description of aroma ： Mellow aroma. Chinese original / 中文原文：香气来源描述：醇香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 Source description of taste ： Green liquor with a mellow, gentle taste. Chinese original / 中文原文：滋味来源描述：茶汤绿，滋味醇和。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Xinyang Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14615 Chinese original / 中文原文：绿茶制作技艺（信阳毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14615 High-quality Xinyang Maojian / overview in a named interview with the Tea Industry Development Center. ： Dry-leaf appearance: fine, rounded, tight and straight, tender green with visible down. Liquor colour: tender green and bright. Aroma: high and lasting. Taste: fresh and brisk, with a sweet aftertaste. Infused leaves: tender green, uniform and bright. Chinese original / 中文原文：优质信阳毛尖／茶产业发展中心具名访谈概述：干茶：细、圆、紧、直，嫩绿色并显毫；汤色：嫩绿色，明亮；香气：香高且持久；滋味：鲜爽，带回甘；叶底：嫩绿、匀整而明亮 Evidence Status: source_supported； Location in the source: Passage on sensory quality characteristics ； Scope: This general account has not been split into premium through Grade 4 descriptions. Chinese original / 中文原文：证据状态：source_supported；原文位置：感官品质特征段；适用范围：未把该总述拆成珍品至四级。 National Standards Guide Tea Fragrance Far and Wide — Interview with Yang Jie, Science and Technology Section Head, Municipal Tea Industry Development Center. | https://ribao.xyxww.com.cn/html/2024-04/20/content_141025.htm Chinese original / 中文原文：国标引领 茗香万里——访市茶产业发展中心科技科科长杨洁 | https://ribao.xyxww.com.cn/html/2024-04/20/content_141025.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Xinyang Maojian dry leaves (named museum photograph of actual tea) Chinese original / 中文原文：实物图：信阳毛尖干茶（博物馆具名实物图） https://www.chinesemuseum.com.au/GetImage.aspx?IDMF=693229f7-3b67-4025-8a28-9ece6db81ed7&h=842&src=mc&w=823 https://www.chinesemuseum.com.au/alltheteainchina-green-tea Basis for the match: The museum’s original page separately lists Xinyang Maojian and Xinyang, Henan origin. The original includes Chinese/English tea names and visibly actual dry tea; images were checked individually. Chinese original / 中文原文：对应依据：博物馆原页单独列出信阳毛尖及产地河南省信阳市；原图含中英文茶名，像素可见真实干茶；逐图核验。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： Sample shown in a museum exhibition, retaining the original named display board. Grade and harvest or processing year are not inferred. Chinese original / 中文原文：样本范围：博物馆展览所示样品，保留原始具名展板；不推断等级或采制年份。 Duyun Maojian Chinese original / 中文原文：都匀毛尖 Duyun, Qiannan, Guizhou Chinese original / 中文原文：贵州黔南都匀 identity： A curled, downy green tea whose traditional method completes several operations in the same pan. Chinese original / 中文原文：identity：条索卷曲显毫的绿茶，传统制法在同一口锅里完成多道工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html process： Tender buds and leaves are heat-fixed in a pan, rolled, rubbed into balls to raise down, and baked. Chinese original / 中文原文：process：以嫩芽叶为料，锅中杀青、揉捻、搓团提毫、烘焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html appearance： Curled and fresh green, with visible white down. Chinese original / 中文原文：appearance：卷曲鲜绿，白毫显露。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html aroma： Tender-leaf aroma. Chinese original / 中文原文：aroma：嫩香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html taste： Fresh and rich with a sweet aftertaste, clear liquor. Chinese original / 中文原文：taste：鲜浓而回甘，汤色清澈。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html history： The heritage project cites local gazetteers and inscriptions to describe local tea history. The craft entered the national heritage list in 2014. Chinese original / 中文原文：history：非遗项目援引地方志、碑记等说明地方茶业历史；2014年技艺列入国家级非遗。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html culture： Tea making and drinking circulate among Miao, Bouyei, Shui, and other communities, transmitted through families and apprenticeships. Chinese original / 中文原文：culture：制作与饮茶流传于苗族、布依族、水族等社区，家族和师徒是传习方式。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html identity： Traditional skills connect heat-fixing, rolling, ball rubbing to expose down and baking in the same pan. Chinese original / 中文原文：identity：传统技艺在同一口锅中衔接杀青、揉捻、搓团提毫和烘焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html process： Leaf selection and spreading → heat-fixing → rolling → ball rubbing to raise the down → roasting and further drying. This records the source’s process version; equipment, season, material, and enterprise practice may differ. It is not an operating procedure. Chinese original / 中文原文：process：选叶摊放 → 杀青 → 揉捻 → 搓团提毫 → 烘焙、进一步干燥。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Selecting and spreading leaves ： Select tender buds and leaves, and spread thinly in a cool, ventilated place. Key observations: First remove surface moisture. Chinese original / 中文原文：1. 选叶摊放：选嫩芽叶，在阴凉通风处薄摊。 关键观察：先散去表面水分。 Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html 2. Heat-fixing ： Add leaves to a hot pan and toss rapidly. Key observations: Adjust heat according to leaf condition and humidity. Chinese original / 中文原文：2. 杀青：热锅投叶、迅速抛炒。 关键观察：随叶质、湿度调整火候。 Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html 3. Rolling ： Push and roll into strands using the single-handful rolling technique. Key observations: Control force to balance tight strands with leaf integrity. Chinese original / 中文原文：3. 揉捻：以单把揉手法推揉成条。 关键观察：控制力度，兼顾紧条与完整度。 Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html 4. Rubbing into balls to bring out down ： Rub into balls between the palms to curl the strands and reveal down. Key observations: Combine ball-rubbing with loosening to prevent clumping. Chinese original / 中文原文：4. 搓团提毫：掌间搓团，使茶条卷曲显毫。 关键观察：搓与松团配合，避免粘团。 Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html 5. Roasting and further drying ： Complete drying after pan-baking; the source separately records a traditional moisture-absorbing earthenware-jar version. Key observations: Traditional descriptions of the degree of dryness are experiential expressions, not measured moisture content. Chinese original / 中文原文：5. 烘焙、进一步干燥：锅中烘焙后完成干燥；来源另记陶缸吸湿的传统版本。 关键观察：传统“几成干”是经验语，不是检测含水率。 Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tightly rolled, curled strips with visible white down; bright yellow-green liquor; mainly tender-leaf, chestnut and fresh fragrances; fresh, mellow taste and bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：条索紧细卷曲、白毫显露，汤色黄绿明亮，香气以嫩香、栗香、清香为主，滋味鲜醇、叶底黄绿明亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 1845. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1845页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Original descriptions of dry-leaf appearance and liquor colour ： Curled and fresh green, with visible white down. Chinese original / 中文原文：外形与汤色原描述：卷曲鲜绿，白毫显露。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html Source description of aroma ： Tender-leaf aroma. Chinese original / 中文原文：香气来源描述：嫩香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html Source description of taste ： Fresh and rich with a sweet aftertaste, clear liquor. Chinese original / 中文原文：滋味来源描述：鲜浓而回甘，汤色清澈。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Duyun Maojian tea-making techniques) | https://www.ihchina.cn/project_details/14617.html Chinese original / 中文原文：绿茶制作技艺（都匀毛尖茶制作技艺） | https://www.ihchina.cn/project_details/14617.html 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: fine, tightly curled strips with visible white down. Liquor colour: bright yellow-green. Aroma: mainly tender, chestnut, and fresh notes. Taste: fresh and mellow. Infused leaves: bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧细卷曲、白毫显露；汤色：黄绿明亮；香气：以嫩香、栗香、清香为主；滋味：鲜醇；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1845–1847, Duyun Maojian Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1845—1847页，都匀毛尖茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： 12 counties/cities in Qiannan Prefecture, Guizhou Province: Duyun City, Guiding County, Weng’an County, Pingtang County, Huishui County, Dushan County, Fuquan City, Libo County, Luodian County, Changshun County, Longli County, and Sandu County. Geographic coordinates: 106°12′–108°18′ E, 25°04′–27°29′ N. Chinese original / 中文原文：保护产地范围：贵州省黔南州都匀市、贵定县、瓮安县、平塘县、惠水县、独山县、福泉市、荔波县、罗甸县、长顺县、龙里县、三都县等12个县（市）。地理坐标：东经106°12′～108°18′，北纬25°04′～27°29′ Raw materials & cultivars ： Local tea populations from Qiannan Prefecture or other suitable superior cultivars. Chinese original / 中文原文：原料与品种：黔南州地方茶树群体种或其他适宜茶树良种 Growing environment ： Within the production area, preferred elevation is 600–1,500 m, soil organic matter ≥1.5%, and pH 4.0–6.5. Chinese original / 中文原文：生长环境：产地范围内海拔600～1500m为宜，土壤有机质含量≥1.5%，土壤pH值4.0～6.5 Processing requirements ： Hand processing: fresh-leaf grading → spreading → heat-fixing → rolling → shaping → bringing out the down → roasting to full dryness. Machine processing: fresh-leaf grading → spreading → heat-fixing → cooling → rolling → initial drying → shaping and bringing out the down → roasting to full dryness. Chinese original / 中文原文：加工要求：手工加工工艺：茶青分级→摊青→杀青→揉捻→做形→提毫→烘焙足干。机械加工工艺：茶青分级→摊青→杀青→摊凉→揉捻→初烘→做形提毫→烘焙足干 Sensory qualities ： Fine, tightly rolled, curled strips with visible white down; bright yellow-green liquor; mainly tender-leaf, chestnut and fresh fragrances; fresh, mellow taste and bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：条索紧细卷曲、白毫显露，汤色黄绿明亮，香气以嫩香、栗香、清香为主，滋味鲜醇、叶底黄绿明亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1845 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Duyun Maojian Chinese original / 中文原文：实物图：都匀毛尖干茶 https://gjcr.moa.gov.cn/cxf/202005/W020200516806062592594.jpg https://gjcr.moa.gov.cn/cxf/202005/t20200516_6344251.htm Basis for the match: The agriculture department’s Duyun Maojian feature explicitly identifies Duyun, Guizhou, as the origin. Its second body photograph shows the finished tea: curled dry leaves with visible down. Chinese original / 中文原文：对应依据：农业部门都匀毛尖专题明确贵州都匀产区，第二张正文照片对应成品外形；实际图为卷曲显毫干茶。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： Original page’s finished Duyun Maojian image; batch and grade unspecified. Chinese original / 中文原文：样本范围：原页都匀毛尖成品图，批次和等级未注明。 Enshi Yulu Chinese original / 中文原文：恩施玉露 Bajiao Dong Ethnic Township, Wufeng Mountain, and other areas of Enshi, Hubei Chinese original / 中文原文：湖北恩施芭蕉侗族乡、五峰山等地 identity： A representative Chinese steam-fixed needle-shaped green tea; steam heat-fixing and polishing during shaping distinguish its process. Chinese original / 中文原文：identity：中国蒸青针形绿茶的代表，蒸汽杀青与整形上光构成工艺识别点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html process： Steam heat-fixing, fan cooling, first initial firing, rolling, second initial firing, shaping and polishing, followed by final baking for aroma. Chinese original / 中文原文：process：蒸青、扇凉、头毛火、揉捻、二毛火、整形上光，最后焙火提香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html appearance： Fine and straight like needles, emerald green with an oily lustre. Chinese original / 中文原文：appearance：细直如针，翠绿油润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html aroma： Lasting fresh aroma. Chinese original / 中文原文：aroma：清香持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html history： The heritage project places early tea-making stories in the Qing Kangxi period and describes later technical evolution. It entered the national heritage list in 2014. Chinese original / 中文原文：history：非遗项目将早期制茶故事记于清康熙时期，并述其后技术演变；2014年列入国家级非遗。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html culture： Combines steam-fixing tradition, manual rolling/shaping, and tea-making life in Dong communities. Chinese original / 中文原文：culture：蒸青传统、手工揉整和侗乡制茶生活相结合。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html identity： Known for steam fixation and shaping and polishing over a baking stove. Chinese original / 中文原文：identity：以蒸汽杀青和焙炉上的整形上光见长。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616 Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616 history： The Enshi Yulu project entered the national list in 2014. Protection records focus on the steamed green tea tradition of Bajiao Dong Township in Enshi and other localities. Chinese original / 中文原文：history：恩施玉露项目于2014年进入国家级名录，保护记录集中于恩施芭蕉侗族乡等地的蒸青制茶传统。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html culture： Steam-fixing stoves, roasting furnaces and shaping motions such as gathering, holding, rubbing and binding show transmission through both tools and gestures. This should not be called a universal method for all Chinese green tea. Chinese original / 中文原文：culture：蒸青灶、焙炉及搂、端、搓、扎等整形动作，表现出器具与手势共同传承的特点；不宜称为所有中国绿茶的通用方法。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html industry： Steaming rather than pan-firing for heat-fixing is its key production distinction. Steaming, fanning, rolling, and shaping require coordinated equipment and skilled experience. Chinese original / 中文原文：industry：其生产以蒸青而非锅炒杀青为关键差异，蒸、搧、揉、整等环节需要相配套的设备和技师经验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html process： Thin spreading in separate batches → steaming → fan cooling and first drying → rolling and second drying → shaping and polishing → roasting and sorting. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure. Chinese original / 中文原文：process：分批薄摊 → 蒸青 → 搧凉、头毛火 → 揉捻、二毛火 → 整形上光 → 焙火、拣选。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616 Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616 Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Spread thinly in batches ： Spread separately by cultivar, grade and picking batch. Key observations: Keep the layer thin and even. Chinese original / 中文原文：1. 分批薄摊：按品种、级别、采摘批次摊放。 关键观察：保持薄、匀。 Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616 Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616 2. Steam heat-fixing ： Once the water boils, spread the leaves for steaming to inhibit enzymatic oxidation. Key observations: Control steam intensity, evenness of leaf loading and leaf texture. Chinese original / 中文原文：2. 蒸青：水沸后铺叶蒸制，抑制酶促氧化。 关键观察：把握蒸汽强度、投叶均匀度和叶质。 Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616 Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616 3. Fanning to cool and first preliminary firing ： After steaming, fan to cool, then toss and shake to remove moisture. Key observations: Dissipate heat promptly to avoid yellowing. Chinese original / 中文原文：3. 搧凉、头毛火：蒸后搧凉，再抛抖失水。 关键观察：及时散热，避免闷黄。 Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616 Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616 4. Rolling and second preliminary firing ： After rolling into strands, continue dehydration and shaping with a shoveling motion. Key observations: Balance even moisture loss with strand formation. Chinese original / 中文原文：4. 揉捻、二毛火：揉成条后，用铲法继续脱水整形。 关键观察：兼顾均匀失水与条形。 Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616 Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616 5. Shaping and polishing ： Use suspended-hand rubbing and supported rubbing to form smooth pine-needle shapes. Key observations: Change the hand techniques as the leaves dry. Chinese original / 中文原文：5. 整形上光：悬手搓、依托搓塑造光滑松针形。 关键观察：随着干度改变手法。 Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616 Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616 6. Roasting and sorting ： Dry for a long period at low temperature, then sort. Key observations: Dry thoroughly while avoiding burnt flavours. Chinese original / 中文原文：6. 焙火、拣选：低温长烘并拣选。 关键观察：充分干燥，避免焦味。 Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616 Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine and straight like needles, emerald green with an oily lustre. Chinese original / 中文原文：外形与汤色原描述：细直如针，翠绿油润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html Source description of aroma ： Lasting fresh aroma. Chinese original / 中文原文：香气来源描述：清香持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Enshi Yulu tea-making techniques) | https://www.ihchina.cn/project_details/14616.html Chinese original / 中文原文：绿茶制作技艺（恩施玉露制作技艺） | https://www.ihchina.cn/project_details/14616.html DB42/T 351—2025 / Cuiyu / Special Grade ： Dry-leaf appearance: tight, slender, rounded and straight like pine needles, lustrous vivid green, uniform and clean. Liquor colour: tender green, clear and bright. Aroma: high, lasting and fresh. Taste: fresh and brisk, with a sweet aftertaste. Infused leaves: tender green, fresh, bright and evenly sized. Chinese original / 中文原文：DB42/T 351—2025／翠玉／特级：干茶：紧细圆直，形似松针，翠绿润，匀齐、净；汤色：嫩绿、清澈、明亮；香气：清香高、持久；滋味：鲜爽、回甘；叶底：嫩绿、鲜亮，匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 1, Cuiyu / special grade ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表1，翠玉／特级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Cuiyu / Grade I. ： Dry-leaf appearance: tight, slender and straight, lustrous green, uniform and clean. Liquor colour: tender green and bright. Aroma: relatively high and reasonably lasting freshness. Taste: fresh and mellow, with returning sweetness. Infused leaves: tender green, bright and evenly sized. Chinese original / 中文原文：DB42/T 351—2025／翠玉／一级：干茶：紧细挺直，绿润，匀齐、净；汤色：嫩绿、明亮；香气：清香较高、尚持久；滋味：鲜醇、回甜；叶底：嫩绿、明亮，匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 1, Cuiyu / Grade 1 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表1，翠玉／一级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Cuiyu / Second Grade. ： Dry-leaf appearance: fairly fine, tight, upright, somewhat lustrous green, relatively uniform and clean. Liquor colour: bright green. Aroma: fairly pronounced fresh fragrance. Taste: mellow, gentle, fairly fresh. Infused leaves: green, fairly bright, relatively uniform. Chinese original / 中文原文：DB42/T 351—2025／翠玉／二级：干茶：尚紧细、挺直，绿较润，较匀齐、净；汤色：绿、明亮；香气：清香尚高；滋味：醇和、尚鲜；叶底：绿、较亮，较匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 1, Cuiyu / Grade 2 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表1，翠玉／二级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Cuiyu / Grade Three ： Dry-leaf appearance: tight and straight, deep green and reasonably lustrous, reasonably uniform and clean. Liquor colour: reasonably green and bright. Aroma: clean and fresh. Taste: reasonably fresh and mellow. Infused leaves: deep green, reasonably bright and evenly sized. Chinese original / 中文原文：DB42/T 351—2025／翠玉／三级：干茶：紧结、挺直，深绿尚润，尚匀净；汤色：尚绿明；香气：清香纯正；滋味：尚鲜醇；叶底：深绿、尚明，尚匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 1, Cuiyu / Grade 3 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表1，翠玉／三级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Cuiyu / Grade IV. ： Dry-leaf appearance: tight, firm and straight, dark green with some lustre, fairly clean and even. Liquor colour: green and fairly bright. Aroma: fresh. Taste: mellow and balanced. Infused leaves: green, fairly bright and even. Chinese original / 中文原文：DB42/T 351—2025／翠玉／四级：干茶：紧实挺直，墨绿尚润，尚匀净；汤色：绿尚明；香气：清香；滋味：醇和；叶底：绿、尚明，尚匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 1, Cuiyu / Grade 4 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表1，翠玉／四级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Baiyu / Special Grade. ： Dry-leaf appearance: fine, tight, round, straight, elegant pointed tips resembling pine needles, lustrous emerald green, some visible down, clean and uniform. Liquor colour: clear, bright tender green. Aroma: fresh or tender/chestnut, floral, high and lasting. Taste: fresh, mellow, sweet and brisk. Infused leaves: bright tender green and even. Chinese original / 中文原文：DB42/T 351—2025／白玉／特级：干茶：紧细圆直，峰苗挺秀，形似松针，翠绿润，尚显毫、匀净；汤色：嫩绿、清澈、明亮；香气：清香或嫩（栗）香、花香，高、持久；滋味：鲜醇、甘爽；叶底：嫩绿明亮，匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 2, Baiyu / special grade ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表2，白玉／特级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Baiyu / Grade One ： Dry-leaf appearance: fine, tight, straight, lustrous green with some down, even and clean. Liquor colour: bright tender green. Aroma: fresh or tender/chestnut, floral, fairly high and reasonably lasting. Taste: fresh and mellow, with returning sweetness. Infused leaves: bright green and even. Chinese original / 中文原文：DB42/T 351—2025／白玉／一级：干茶：紧细挺直，绿润，尚显毫，匀齐、净；汤色：嫩绿、明亮；香气：清香或嫩（栗）香、花香，较高、尚持久；滋味：鲜醇、回甜；叶底：绿明亮，匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 2, Baiyu / Grade 1 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表2，白玉／一级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Baiyu / Grade II. ： Dry-leaf appearance: fairly fine, tight, upright, somewhat lustrous dark green, downy, relatively uniform and clean. Liquor colour: bright green. Aroma: fresh or chestnut-like, fairly pronounced. Taste: mellow, gentle, fairly fresh. Infused leaves: bright green, relatively uniform. Chinese original / 中文原文：DB42/T 351—2025／白玉／二级：干茶：尚紧细、挺直，墨绿较润，有毫，较匀齐、净；汤色：绿、明；香气：清香或栗香尚高；滋味：醇和、尚鲜；叶底：绿明，较匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 2, Baiyu / Grade 2 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表2，白玉／二级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Baiyu / Third Grade. ： Dry-leaf appearance: tight and straight, reasonably lustrous green, with down, reasonably uniform and clean. Liquor colour: green and relatively clear. Aroma: clean fresh or chestnut notes. Taste: rich and mellow. Infused leaves: green and relatively bright, reasonably evenly sized. Chinese original / 中文原文：DB42/T 351—2025／白玉／三级：干茶：紧结、挺直，尚绿润，有毫，尚匀净；汤色：绿、较明；香气：清香或栗香纯正；滋味：浓醇；叶底：绿较明，尚匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 2, Baiyu / Grade 3 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表2，白玉／三级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d DB42/T 351—2025 / Baiyu / Grade Four ： Dry-leaf appearance: fairly tight and upright, somewhat lustrous yellow-green, downy, fairly even and clean. Liquor colour: green, fairly bright. Aroma: clean fresh fragrance. Taste: fairly rich and mellow. Infused leaves: fairly bright green, fairly uniform. Chinese original / 中文原文：DB42/T 351—2025／白玉／四级：干茶：尚紧结、挺直，黄绿尚润，有毫，尚匀净；汤色：绿、尚明；香气：清香纯正；滋味：尚浓醇；叶底：绿尚明，尚匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 3, Table 2, Baiyu / Grade 4 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第3页，表2，白玉／四级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 351—2025 Geographical Indication Product: Enshi Yulu | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Chinese original / 中文原文：DB42/T 351—2025 地理标志产品 恩施玉露 | https://dbba.sacinfo.org.cn/portal/download/7f830779939a8ed00769cf7652a26802622e2b50f81f5562a84c72d9c364020d Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Lanbei · dry-leaf sample of Enshi Yulu Chinese original / 中文原文：实物图：蓝焙·恩施玉露干茶样本 http://www.cnhubei.com/xwzt/2022/hbdlbzxszg/cy/202207/W020220715406331810991.jpg https://www.cnhubei.com/xwzt/2022/hbdlbzxszg/cy/202207/t4440905.shtml Basis for the match: The original page is titled Enshi Yulu and explicitly identifies Enshi, Hubei. The caption beneath the photograph says “Lanbei · Enshi Yulu.” The original image was inspected and shows fine, straight, emerald-green dry tea on a white plate. Chinese original / 中文原文：对应依据：原页标题为恩施玉露，正文明确湖北恩施产区，照片下方图注为“蓝焙・恩施玉露”；已看原图，白盘中为细直翠绿干茶。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Lanbei brand Enshi Yulu specimen, not representative of all grades and batches. Chinese original / 中文原文：样本范围：蓝焙品牌恩施玉露实物样本，不能代表所有等级与批次。 Lushan Yunwu Tea Chinese original / 中文原文：庐山云雾 Lushan and surrounding tea-growing areas, Jiangxi Chinese original / 中文原文：江西庐山及周边茶区 identity： A green tea shaped by Lushan's mountain environment, known for tightly formed strands and a relatively rich taste. Chinese original / 中文原文：identity：依托庐山山地环境形成的绿茶，以紧结茶条和较浓的滋味见长。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html process： After heat-fixing, shake apart, roll and perform second-stage pan-firing, followed by leaf alignment, rubbing into strands, sorting, bringing out down and drying. Chinese original / 中文原文：process：杀青后抖散、揉捻、炒二青，并经理条、搓条、拣剔、提毫和烘干。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html appearance： Plump buds and leaves, tightly formed strands, downy and emerald green. Chinese original / 中文原文：appearance：芽叶肥壮，条索紧结，显毫而青翠。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html aroma： Lasting freshness and briskness. Chinese original / 中文原文：aroma：鲜爽持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html taste： Full-bodied with sweetness, clear, bright liquor. Chinese original / 中文原文：taste：醇厚带甘，汤色清亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html history： Lushan City material traces use of the name Yunwu Tea to the Ming and introduces twentieth-century industry development. This is a locally compiled history. Chinese original / 中文原文：history：庐山市资料将“云雾茶”名称的使用追溯到明代，并介绍20世纪茶业发展；这是地方整理史。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html culture： The misty Lushan landscape and tea name are linked, creating a local culture combining mountain tea gardens, famous-mountain tourism, and tea tasting. Chinese original / 中文原文：culture：庐山云雾景观与茶名相互联系，形成山地茶园、名山旅游和品茶相结合的地方文化。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html identity： A green tea from Lushan and related Jiujiang areas. This entry uses the concise processing chain in the 2025 administrative protection requirements. Chinese original / 中文原文：identity：庐山及相关九江产区的绿茶；本条使用2025年行政保护要求的简明加工链。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Heat-fixing → rolling → second drying: straightening and bringing out the down → drying. Based on PDF pages 1998–1999. The modern protected area is not equivalent to the narrowly defined Lushan origin in all historical documents. Traditional loosening, strip rubbing and other actions may be elaborated separately, but are not falsely presented as individually listed in this attachment. Chinese original / 中文原文：process：杀青 → 揉捻 → 二青：理条、提毫 → 烘干。依据PDF1998—1999页；现代保护范围不等同所有历史文献中的狭义庐山产地。传统抖散、搓条等可另作分段细化，不冒称此附件逐一列载。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Item 681: main GI processing sequence for Lushan Yunwu Tea Chinese original / 中文原文：逐步工序 / 第681项庐山云雾茶GI加工主链 Based on PDF pages 1998–1999. The modern protected area is not equivalent to the narrowly defined Lushan origin in all historical documents. Traditional loosening, strip rubbing and other actions may be elaborated separately, but are not falsely presented as individually listed in this attachment. Chinese original / 中文原文：依据PDF1998—1999页；现代保护范围不等同所有历史文献中的狭义庐山产地。传统抖散、搓条等可另作分段细化，不冒称此附件逐一列载。 1. Heat-fixing ： Begin the basic processing sequence with heat-fixing. Key observations: This annex gives no heat-fixing time or temperature; other green-tea parameters are not substituted. Chinese original / 中文原文：1. 杀青：以杀青开启基本加工链。 关键观察：该附件未给具体杀青时温，不由其他绿茶参数填充。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： Roll after heat-fixing. Key observations: Record separately from shaping during the later second firing. Chinese original / 中文原文：2. 揉捻：杀青后揉捻。 关键观察：与后段二青整形分开记载。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Second firing: straightening and bringing out the down ： The second firing includes straightening and bringing out the down. Key observations: More traditional detail does not justify arbitrarily reordering the basic chain. Chinese original / 中文原文：3. 二青：理条、提毫：二青阶段包含理条和提毫。 关键观察：不能因传统细目更多而任意调换基本链顺序。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying by baking ： Complete final drying. Key observations: The protection requirements prohibit colouring and addition of non-tea substances during processing. Chinese original / 中文原文：4. 烘干：完成最终干燥。 关键观察：保护要求禁止加工中着色及添加非茶物质。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Resembling an opening orchid, with single buds round, straight and elegant, lustrous green with visible down; high aroma and strong, clean taste; bright emerald-green liquor; tender-green, even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：形似兰花初绽，单芽圆直挺秀，色泽绿润显毫、香高味浓纯正、汤色碧绿明亮、叶底嫩绿匀齐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1998. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1998页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Plump buds and leaves, tightly formed strands, downy and emerald green. Chinese original / 中文原文：外形与汤色原描述：芽叶肥壮，条索紧结，显毫而青翠。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Source description of aroma ： Lasting freshness and briskness. Chinese original / 中文原文：香气来源描述：鲜爽持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Source description of taste ： Full-bodied with sweetness, clear, bright liquor. Chinese original / 中文原文：滋味来源描述：醇厚带甘，汤色清亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html Chinese original / 中文原文：品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿 | https://www.lushan.gov.cn/ztzl_194890/01/ssxczxzl/qnhnzcjd/202402/t20240228_6419419.html 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: resembling opening orchids, with round, straight, elegant single buds, lustrous green with visible down. Liquor colour: bright emerald green. Aroma: high and clean. Taste: full and characteristic. Infused leaves: tender green and even. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：形似兰花初绽，单芽圆直挺秀，色泽绿润显毫；汤色：碧绿明亮；香气：香高、纯正；滋味：味浓、纯正；叶底：嫩绿匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 1998–1999, Lushan Yunwu Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1998—1999页，庐山云雾茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Lushan, the part of Poyang Lake administered by Jiujiang, Lushan West Sea and surrounding areas, covering 185 towns, townships and subdistrict offices, including Haihui Town, Minshan Township and Saiyang Town. Coordinates: 113°56′30″–116°54′01″ E, 28°41′12″–30°04′29″ N. Chinese original / 中文原文：保护产地范围：庐山及鄱阳湖（九江管辖范围）、庐山西海及周边区域，涉及海会镇、岷山乡、赛阳镇等185个乡镇（办事处）。地理坐标：东经113°56′30″～116°54′01″，北纬28°41′12″～30°04′29″。 Raw materials & cultivars ： Local seed-grown populations or suitable medium- and small-leaf cultivars. Chinese original / 中文原文：原料与品种：群体种或适生的中、小叶品种。 Processing requirements ： Basic processing sequence: heat-fixing → rolling → second heating (leaf alignment and bringing out down) → drying. During processing, unfinished products must not be coloured or have any non-tea substance added. Finished tea is divided by quality requirements into special grade and Grades 1, 2 and 3. Chinese original / 中文原文：加工要求：加工基本工艺流程：杀青—揉捻—二青（理条、提毫）—烘干，产品在加工过程中，不得对在制品进行着色、添加任何非茶物质。成品茶按产品质量要求分为特级、一级、二级、三级。 Sensory qualities ： Resembling an opening orchid, with single buds round, straight and elegant, lustrous green with visible down; high aroma and strong, clean taste; bright emerald-green liquor; tender-green, even infused leaves. Chinese original / 中文原文：感官品质：形似兰花初绽，单芽圆直挺秀，色泽绿润显毫、香高味浓纯正、汤色碧绿明亮、叶底嫩绿匀齐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1998 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Lushan Yunwu Chinese original / 中文原文：实物图：庐山云雾干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418718 https://www.pwsannong.com/booklib/database/sublibrary?ID=1412&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Lushan Yunwu; the gallery explicitly says “Lushan Yunwu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为庐山云雾；图集标题明确标注“庐山云雾干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Mengding Ganlu Chinese original / 中文原文：蒙顶甘露 The Mengding Mountain area, Mingshan District, Ya'an, Sichuan Chinese original / 中文原文：四川雅安名山区蒙顶山一带 identity： A curled green tea within the traditional Mengshan tea-making system. Chinese original / 中文原文：identity：蒙山传统制茶体系中的卷曲形绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html process： After high-temperature heat-fixing, rolling, tossing and other hand movements control shape and drying as bud-and-leaf moisture and heat change. Chinese original / 中文原文：process：高温杀青后，随芽叶含水与火候变化，以揉、抛等手势完成形态与干燥控制。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html appearance： Curled and downy, tender green with an oily lustre. Chinese original / 中文原文：appearance：卷曲披毫，嫩绿油润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html aroma： Tender-leaf aroma. Chinese original / 中文原文：aroma：嫩香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html taste： Fresh and brisk with a sweet aftertaste, green liquor. Chinese original / 中文原文：taste：鲜爽回甘，汤色绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html history： Traditional Mengshan tea techniques entered the national intangible heritage list in 2021. Ancient Mengshan tea history does not mean today’s Ganlu process has remained unchanged. Chinese original / 中文原文：history：蒙山茶传统技艺2021年列入国家级非遗；蒙山古茶史不等于今日甘露工艺未经变化的历史。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html culture： Mengshan tea-making connects with tasting, ritual offerings, tribute tea and tea–horse trade culture. Chinese original / 中文原文：culture：蒙山制茶与品茶、祭祀、贡茶和茶马交易文化相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html identity： Traditional production is distinguished by hot-pan heat-fixing and alternating pan-firing and rolling. Chinese original / 中文原文：identity：传统制作以热锅杀青及炒揉交替为辨识点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Fine trees in the south: heritage Aiya tea | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Chinese original / 中文原文：南方有嘉木 非遗爱雅茶 | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Ya'an Culture and Tourism: Supporting Living Heritage — Mengding Mountain Advances Tourism and Intangible Heritage Integration | https://www.yaan.gov.cn/gongkai/show/156d1eccd8c7dc8e728d52f72b9d52c4.html Chinese original / 中文原文：雅安文旅：助力非遗活态传承，蒙顶山践行旅游+非遗文旅融合发展使命 | https://www.yaan.gov.cn/gongkai/show/156d1eccd8c7dc8e728d52f72b9d52c4.html history： Traditional Mengshan tea-making entered the national heritage list in 2021, covering green teas such as Ganlu as well as Huangya. The entire region's tea history cannot be assigned to the single modern finished-tea name Mengding Ganlu. Chinese original / 中文原文：history：蒙山茶传统制作技艺于2021年列入国家级名录，涵盖甘露等绿茶，也包括黄芽；区域茶史不能全归到“蒙顶甘露”一个现代成品名下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html culture： The 2023 Awakening of Insects garden-opening event included ancestor rites, the Eighteen Dragon Movements tea performance, newly made Ganlu brewing, and pan-firing displays: verifiable contemporary local tea activities. Chinese original / 中文原文：culture：2023年惊蛰开园活动包含祭祖、龙行十八式茶技、新制甘露冲泡和炒茶展示，是可核实的当代地方茶事。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The 2023 Awakening of Insects global tea-worship event and spring ancestor-worship and garden-opening ceremony for authentic protection of the Mengdingshan core tea area took place at Mengdingshan. | https://www.yaan.gov.cn/gongkai/show/dc0df7a4c85142f38191d0531f367d8f.html Chinese original / 中文原文：2023惊蛰祭茶全球联动暨蒙顶山茶核心区原真性保护春季祭祖开园仪式在蒙顶山举行 | https://www.yaan.gov.cn/gongkai/show/dc0df7a4c85142f38191d0531f367d8f.html industry： In traditional production, the fire specialist controls pan heat while the tea maker responds to leaf moisture and seasonal changes, illustrating coordinated roles and batch-specific judgement. Chinese original / 中文原文：industry：传统制作中，火丹师掌握锅温，制茶师依芽叶含水与季节变化操作，体现制茶岗位协作和批次判断。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html process： Raw-material harvesting → hot-pan heat-fixing → three firing/rolling rounds → shaping and roasting. The main sequence and core techniques were verified, not quantitative times/temperatures for every round. Chinese original / 中文原文：process：原料采收 → 红锅杀青 → 三炒三揉 → 做形与烘焙。本次核实到工艺主链及核心手法，未核实各次炒揉的定量时温。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Fine trees in the south: heritage Aiya tea | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Chinese original / 中文原文：南方有嘉木 非遗爱雅茶 | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Ya'an Culture and Tourism: Supporting Living Heritage — Mengding Mountain Advances Tourism and Intangible Heritage Integration | https://www.yaan.gov.cn/gongkai/show/156d1eccd8c7dc8e728d52f72b9d52c4.html Chinese original / 中文原文：雅安文旅：助力非遗活态传承，蒙顶山践行旅游+非遗文旅融合发展使命 | https://www.yaan.gov.cn/gongkai/show/156d1eccd8c7dc8e728d52f72b9d52c4.html Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 The main process and core hand techniques were verified this round, but not quantitative times and temperatures for each pan-firing and rolling cycle. Chinese original / 中文原文：本次核实到工艺主链及核心手法，未核实各次炒揉的定量时温。 1. Harvesting raw material ： Select fresh leaves for green-tea production. Key observations: Local practical descriptions of tenderness were not presented as mandatory standards. Chinese original / 中文原文：1. 原料采收：选取鲜叶用于绿茶制作。 关键观察：本次未把地方经验嫩度写作强制标准。 Fine trees in the south: heritage Aiya tea | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Chinese original / 中文原文：南方有嘉木 非遗爱雅茶 | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 2. Heat-fixing in a hot pan ： Complete heat-fixing in a hot pan. Key observations: Control the heat to avoid raw green or burnt notes. Chinese original / 中文原文：2. 红锅杀青：热锅完成杀青。 关键观察：控制火候，避免生青或焦灼。 Fine trees in the south: heritage Aiya tea | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Chinese original / 中文原文：南方有嘉木 非遗爱雅茶 | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 3. Three pan-firings and three rollings ： Alternate pan-processing and rolling in stages. Key observations: Lose moisture and shape in stages; this does not mean three continuous heavy rollings. Chinese original / 中文原文：3. 三炒三揉：炒制与揉捻分段交替。 关键观察：逐段失水成形，不等于连续重揉三次。 Fine trees in the south: heritage Aiya tea | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Chinese original / 中文原文：南方有嘉木 非遗爱雅茶 | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 4. Shaping and baking ： Refine the curled shape and roast until thoroughly dry. Key observations: Verify specific time and temperature against leaf condition and equipment. Chinese original / 中文原文：4. 做形与烘焙：整理卷曲形，烘焙足干。 关键观察：具体时温随叶质与设备核验。 Fine trees in the south: heritage Aiya tea | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Chinese original / 中文原文：南方有嘉木 非遗爱雅茶 | https://www.yaan.gov.cn/mob/article.html?id=de1c28a5-f7bc-492d-9683-84578d85b485 Step-by-step processing / GH/T1309—2020 / 10.1.1.2 Mengding Ganlu. Chinese original / 中文原文：逐步工序 / GH/T1309—2020／10.1.1.2 蒙顶甘露 The scanned original pages and standard number were checked; this entry structures the sequence in the 2020 edition. It was obtained from a public mirror, not claimed to come from an official host or to represent the latest current requirements. Chinese original / 中文原文：已核扫描原页与标准编号；本条结构化2020版列出的流程。公开镜像取得，未宣称原件来自官方主机或代表最新现行要求。 1. Spreading fresh leaves ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 2. Heat-fixing ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：2. 杀青：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 3. Spreading to cool ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：3. 摊凉：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 4. Initial rolling ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：4. 初揉：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 5. Repeat pan-firing (baking) ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：5. 复炒（烘）：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 6. Spreading to cool ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：6. 摊凉：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 7. Repeat rolling ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：7. 复揉：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 8. Initial drying (pan-firing or hot-air drying) ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：8. 初干（炒或烘）：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 9. Curling the downy leaves (pan-firing) ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：9. 曲毫（炒）：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 10. Sorting ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：10. 分选：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 11. Blending ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：11. 拼配：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 12. Aroma development ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：12. 提香：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 13. Pack measured quantities into boxes and store ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：13. 定量装箱入库：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Curled and downy, tender green with an oily lustre. Chinese original / 中文原文：外形与汤色原描述：卷曲披毫，嫩绿油润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html Source description of aroma ： Tender-leaf aroma. Chinese original / 中文原文：香气来源描述：嫩香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html Source description of taste ： Fresh and brisk with a sweet aftertaste, green liquor. Chinese original / 中文原文：滋味来源描述：鲜爽回甘，汤色绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: fine, tender, tightly curled and very downy; tender green and lustrous, or silvery green tinged with yellow; liquor colour: yellow-jade, clear and bright. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：细嫩、紧卷多毫；嫩绿油润或银绿泛黄；汤色：黄碧、清澈明亮 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: “Lingering fragrance” and poetic praise do not establish a specific aroma or taste. The introduction’s tight curls and the encyclopedia’s slight curves are recorded separately. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：“齿颊留香”和诗中赞语不推定具体香型或滋味；简介紧卷与百科略曲分记录。 Tea Encyclopedia · Mengding Ganlu: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1383&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·蒙顶甘露：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1383&BaseID=1334&SiteID=123 Publisher's public entry / description of strand-shaped pan-fired Ganlu ： Dry-leaf appearance: slightly curved, fine, tightly formed and downy; taste: full and mellow with a sweet aftertaste. Chinese original / 中文原文：出版社公开条目／条形炒青甘露描述：干茶外形：略曲、紧细、多毫；滋味：醇厚回甜 Evidence Status: source_supported； Location in the source: Public entry preview: “Mengding Ganlu, one of the strip-shaped pan-fired green teas.” ； Scope: This is a separate appearance description, not combined with the introduction's tightly curled form into one uniform appearance. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目预览“蒙顶甘露 条形炒青绿茶之一”；适用范围：这是另一段外形描述，不与简介紧卷拼成统一外形。 Tea Encyclopedia · Mengding Ganlu: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1383&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·蒙顶甘露：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1383&BaseID=1334&SiteID=123 2020 Mengdingshan online tea gathering / introduction to Ganlu ： Dry-leaf appearance: tightly curled with abundant down, tender green and lustrous. Liquor colour: clear jade-green with a slight yellow tint, clear and bright. Aroma: rich, fresh and tender. Taste: fresh, brisk and rich, with returning sweetness. Infused leaves: elegant, uniform tender buds. Chinese original / 中文原文：2020年蒙顶山云端茶会／甘露介绍：干茶：紧卷多毫，嫩绿润泽；汤色：碧清微黄、清澈明亮；香气：馥郁、鲜嫩；滋味：鲜爽浓郁，回甜；叶底：嫩芽秀丽匀整。 Evidence Status: primary_source_verified； Location in the source: Quality section in the main text ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文品质段；适用范围： Mingshan, Ya'an Hosts an Online Tea Gathering: Nearly Ten Million People Virtually Tour Tea Mountains, Learn Tea Practice, Hear Tea Knowledge and Support Farmers | https://sichuan.scol.com.cn/amsc/202003/57769948.html Chinese original / 中文原文：雅安名山举办“云端”茶会 近千万人“云”游茶山、习茶道、听茶经、助茶农 | https://sichuan.scol.com.cn/amsc/202003/57769948.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Mengding Ganlu Chinese original / 中文原文：实物图：蒙顶甘露干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20417991 https://www.pwsannong.com/booklib/database/sublibrary?ID=1383&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Mengding Ganlu, and its gallery explicitly says “Mengding Ganlu Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为蒙顶甘露；图集标题明确标注“蒙顶甘露干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Zhuyeqing Green Tea Chinese original / 中文原文：竹叶青 The Emei Mountain tea-growing area, Sichuan Chinese original / 中文原文：四川峨眉山茶区 identity： A noted green tea from the Emei region made from tender spring buds. Product information for the brand of the same name should be distinguished from tea-cultivar concepts. Chinese original / 中文原文：identity：峨眉地区以春季嫩芽制作的绿茶名品；同名品牌的产品资料应与茶树品种概念分开。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh process： Modern production on the page includes cooling, hot-air heat-fixing, leaf alignment and down removal, flattening and shaping, drying, then fine sorting and aroma-developing roasting. Chinese original / 中文原文：process：页面介绍的现代生产包括摊凉、热风杀青、理条脱毫、压扁做形、干燥，随后精选与提香烘焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh appearance： Select buds and newly unfolded bud-and-leaf shoots; shape and flatten them. Chinese original / 中文原文：appearance：选用芽头及初展芽叶，做形压扁。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh aroma： Tender chestnut aroma. Chinese original / 中文原文：aroma：嫩栗香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh taste： Fresh and tender, with a tender-green liquor. Chinese original / 中文原文：taste：鲜嫩，茶汤嫩绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh history： A modern Emei tea product. The display platform claims a municipal heritage background, not yet checked against an original government list, so the year is not stated as settled. Chinese original / 中文原文：history：现代峨眉茶产品；展示平台声称有市级非遗背景，尚未以政府名录原件验证，暂不把该年份写为定论。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh culture： Tea making and drinking in the Emeishan area also feature in contemporary brand communication. Chinese original / 中文原文：culture：峨眉山茶区的制茶和品饮文化，也是当代品牌传播的内容。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh Step-by-step processing / Modern automated primary processing described by the intangible heritage food platform Chinese original / 中文原文：逐步工序 / 非遗美食平台所述现代自动化初制 A commercial heritage-food platform's account of branded production. The factory's SOP was not obtained, and the account does not represent all traditional handcrafted Zhuyeqing. Network downloading failed; the body text was read through Web this round. Chinese original / 中文原文：商营非遗美食平台对品牌生产的记述；未取得厂内SOP，不代表传统手工竹叶青全体。网络下载失败，本轮通过web正文读取。 1. Keeping fresh while spreading to cool ： Fresh leaves enter automated freshness preservation and spreading to cool. Key observations: Chinese original / 中文原文：1. 保鲜摊凉：鲜叶进入自动保鲜与摊凉环节。 关键观察： Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh 2. Hot-air heat-fixing ： Treat fresh leaves with humidified high-temperature hot-air equipment. Key observations: Chinese original / 中文原文：2. 热风杀青：采用加湿高温热风设备处理鲜叶。 关键观察： Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh 3. Cooling and microwave moisture removal ： Cool after heat-fixing, then remove moisture by microwave. Key observations: Chinese original / 中文原文：3. 冷却与微波失水：杀青后冷却，接续微波失水。 关键观察： Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh 4. Straightening and removing down ： Straighten on the production line and remove down. Key observations: Chinese original / 中文原文：4. 理条与脱毫：流水线理条，并进行脱毫。 关键观察： Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh 5. Sieving, finishing, and tempering ： After sieving and sorting, carry out microwave tempering. Key observations: Chinese original / 中文原文：5. 筛整与缓苏：筛分整理后进行微波缓苏。 关键观察： Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh 6. Flattening and shaping ： Automatic flattening creates the product's appearance. Key observations: Chinese original / 中文原文：6. 压扁做形：自动压扁形成产品外形。 关键观察： Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh 7. Drying, inspection and storage ： Inspect after drying; vacuum-pack semi-finished products for storage. Key observations: Chinese original / 中文原文：7. 干燥检验入库：干燥后检验，半成品真空包装入库。 关键观察： Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh 8. Fine processing ： After careful sorting, selection and removal of metal foreign matter, bake for aroma, then weigh and package. Key observations: Chinese original / 中文原文：8. 精加工：精选、选别和金属杂物剔除后提香烘焙，再计量包装。 关键观察： Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh Step-by-step processing / Publisher's public encyclopedia / traditional flat Zhuyeqing Chinese original / 中文原文：逐步工序 / 出版社公开百科／传统扁形竹叶青 These are traditional stages explicitly listed in a public encyclopaedia, retained as a separate version alongside modern automation. The two versions are not combined into a single production line. Chinese original / 中文原文：这是公开百科明确列出的传统工序，作为现代自动化版的另一版本保留；不将两版拼为单一流水线。 1. Spreading ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：1. 摊放：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 2. Heat-fixing ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：2. 杀青：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 3. Shaking off moisture ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：3. 抖水：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 4. Grasping into strands ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：4. 抓条：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 5. Flicking into strands ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：5. 甩条：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 6. Flattening ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：6. 压扁：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 7. Drying ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：7. 干燥：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 8. Winnowing ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：8. 飘簸：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 9. Air-cooling and separating fines ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：9. 清风割末：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Select buds and newly unfolded bud-and-leaf shoots; shape and flatten them. Chinese original / 中文原文：外形与汤色原描述：选用芽头及初展芽叶，做形压扁。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh Source description of aroma ： Tender chestnut aroma. Chinese original / 中文原文：香气来源描述：嫩栗香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh Source description of taste ： Fresh and tender, with a tender-green liquor. Chinese original / 中文原文：滋味来源描述：鲜嫩，茶汤嫩绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Intangible-heritage food · Emei Zhuyeqing | https://www.ichf.cn/fyms?id=375&lang=zh Chinese original / 中文原文：非遗美食·峨眉竹叶青 | https://www.ichf.cn/fyms?id=375&lang=zh Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: flat, smooth, lustrous and straight, tapering at both ends like bamboo leaves, yellow-green with an oily lustre. Liquor colour: bright yellow-green. Aroma: rich chestnut. Taste: fresh, mellow and refreshing. Infused leaves: vivid green and lively, uniformly tender and plump. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：扁平光润、挺直、两端尖细，形似竹叶，黄绿油润；汤色：黄绿明亮；香气：浓郁栗香；滋味：鲜醇爽口；叶底：翠绿鲜活、匀嫩饱满 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Uses the finished-tea description at the beginning of the introduction. A later processing section describes emerald-green leaves with visible down; that separate wording is not forcibly merged. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：采用简介开头成茶描述；后段加工写翠绿显毫，为同页另一表述，不强行合并。 Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·峨眉竹叶青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Emei Zhuyeqing Chinese original / 中文原文：实物图：峨眉竹叶青干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418013 https://www.pwsannong.com/booklib/database/sublibrary?ID=1384&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Emei Zhuyeqing, and its gallery explicitly says “Emei Zhuyeqing Dry Tea.” The image was inspected and confirmed to show an actual tea sample, not a tea garden, utensils or outer packaging. The public source text directly calls the flat green tea produced on Mount Emei Zhuyeqing; its origin matches this entry. Chinese original / 中文原文：对应依据：公开专题名称为峨眉竹叶青；图集标题明确标注“峨眉竹叶青干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。来源公开正文把峨眉山所产扁形绿茶直接称作竹叶青；产地与本条一致。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Nanjing Yuhua Tea Chinese original / 中文原文：南京雨花茶 Nanjing, Jiangsu, with the Sun Yat-sen Mausoleum and Yuhuatai area as traditional centres Chinese original / 中文原文：江苏南京，中山陵、雨花台一带为传统核心 identity： A needle-shaped green tea from Nanjing, with shaping and sieving jointly determining its fine appearance. Chinese original / 中文原文：identity：南京的针形绿茶，做形与分筛共同决定细秀外观。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html process： Spreading, heat-fixing, rolling, initial firing, shaping, final firing, and refining by baking. Shaping combines rubbing, grasping, and strip straightening; traditional drying uses woven bamboo drying baskets. Chinese original / 中文原文：process：摊放、杀青、揉捻、毛火、整形、足火及精制烘焙；整形综合搓、抓、理条，传统干燥用竹篾烘笼。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html appearance： Fine, rounded and straight, green, with relatively inconspicuous white down. Chinese original / 中文原文：appearance：细圆挺直，色绿，白毫较隐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html aroma： Delicate. Chinese original / 中文原文：aroma：清雅。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html taste： Fresh and mellow. Chinese original / 中文原文：taste：鲜醇。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html history： The project reviews modern Nanjing tea planting and processing; the technique entered the national heritage list in 2021. A planting institution’s history in 1907 is not the creation year of the Yuhua Tea name. Chinese original / 中文原文：history：项目梳理了近代南京植茶和加工发展，2021年制作技艺列入国家级非遗。1907年植茶机构历史不能当作雨花茶茶名创制年。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html culture： Tea-farm production and transmission of hand-shaping connect with Nanjing's modern and recent tea industry. Chinese original / 中文原文：culture：茶场生产和手工做形传习连接南京近现代茶业。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html identity： Rubbing, grasping, and strip straightening combine to form pine-needle shapes; refining also separates tea by thickness, length, and weight. Chinese original / 中文原文：identity：以搓条、抓条、理条相结合形成松针形，精制还按粗细、长短、轻重分茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html process： Picking, spreading and heat-fixing → rolling and initial drying → shaping → final drying and refining → roasting and packaging. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure. Chinese original / 中文原文：process：采摘、摊放、杀青 → 揉捻与毛火 → 整形 → 足火与精制 → 烘焙与包装。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Picking, spreading and heat-fixing ： Spread the fresh leaves in batches, then heat-fix. Key observations: Keep the tender leaves intact. Chinese original / 中文原文：1. 采摘、摊放、杀青：鲜叶分批摊放后杀青。 关键观察：保留嫩叶完整性。 Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html 2. Rolling and initial firing ： Roll into strands, then carry out initial drying. Key observations: Retain suitable softness for shaping. Chinese original / 中文原文：2. 揉捻与毛火：揉成条后初步烘干。 关键观察：为整形保留适宜柔软度。 Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html 3. Shaping ： Combine rubbing, grasping and straightening to form needles. Key observations: Aim for fine, tight, round and straight leaves; avoid excessive breakage. Chinese original / 中文原文：3. 整形：结合搓、抓、理条形成针形。 关键观察：紧细圆直是目标，避免过度破碎。 Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html 4. Final firing and refining ： After thorough drying, sieve into grades and sort. Key observations: Control thickness, length and weight separately. Chinese original / 中文原文：4. 足火与精制：足干后以筛法分级、拣选。 关键观察：粗细、长短、轻重分别控制。 Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html 5. Baking and packaging ： Use a drying basket to enhance aroma and dry thoroughly, then package. Key observations: Adjust heat to the tea; do not use roasted aroma to conceal defects. Chinese original / 中文原文：5. 烘焙与包装：以烘笼提香足干后包装。 关键观察：因茶调节火候，不以火香遮盖缺陷。 Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Rounded, tight, slender and straight, shaped like pine needles with faintly visible white down; lustrous green colour; a high, elegant fresh aroma; clear green liquor; fresh, brisk taste; and bright tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形圆、紧、细、直，形似松针、白毫隐露；色泽绿润；香气清香高雅；汤色绿而清澈；滋味鲜爽；叶底嫩绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1022. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1022页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Fine, rounded and straight, green, with relatively inconspicuous white down. Chinese original / 中文原文：外形与汤色原描述：细圆挺直，色绿，白毫较隐。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html Source description of aroma ： Delicate. Chinese original / 中文原文：香气来源描述：清雅。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html Source description of taste ： Fresh and mellow. Chinese original / 中文原文：滋味来源描述：鲜醇。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Yuhua tea-making techniques) | https://www.ihchina.cn/project_details/23780.html Chinese original / 中文原文：绿茶制作技艺（雨花茶制作技艺） | https://www.ihchina.cn/project_details/23780.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The Sun Yat-sen Mausoleum grounds and Yuhuatai Martyrs Cemetery in urban Nanjing, Jiangsu, together with the current administrative areas listed as seven districts and counties, including Jiangning District, Lishui County, Gaochun County, Pukou District, Liuhe District and Yuhuatai District. Chinese original / 中文原文：保护产地范围：江苏省南京市城区的中山陵园、雨花台烈士陵园，江宁区、溧水县、高淳县、浦口区、六合区、雨花台区等7个区县现辖行政区域。 Raw materials & cultivars ： Improved tea cultivars with long-oval, pliable leaves, such as Huangshan Xiaoye, Qimen Chuye, Longjing Changye, Xicha No. 5, Jiukeng and newly selected cultivars suited to Yuhua Tea. Chinese original / 中文原文：原料与品种：叶形为长椭圆形、柔软度好的茶树良种，如黄山小叶、祁门楮叶、龙井长叶、锡茶5号、鸠坑及新选育的适制雨花茶的品种。 Growing environment ： Plant on hill slopes or level ground with gradients <15° and soil depth ≥80 cm. Chinese original / 中文原文：生长环境：选择坡度＜15°的丘陵岗坡地或平地进行栽植，土层厚度≥80cm。 Plucking requirements ： Pick repeatedly in batches. Spring harvest can begin from mid-March to late April; autumn harvest from late August to late September. Chinese original / 中文原文：采摘要求：分批多次采。春茶3月中旬至4月下旬可开采，秋茶8月下旬至9月下旬可开采。 Processing requirements ： Fresh-leaf picking, spreading, heat-fixing, rolling, initial baking, shaping by strip-rubbing, final baking, refining and packaging. Chinese original / 中文原文：加工要求：鲜叶采摘、摊放、杀青、揉捻、毛火、整形（搓条）、足火、精制、包装。 Sensory qualities ： Rounded, tight, slender and straight, shaped like pine needles with faintly visible white down; lustrous green colour; a high, elegant fresh aroma; clear green liquor; fresh, brisk taste; and bright tender-green infused leaves. Chinese original / 中文原文：感官品质：外形圆、紧、细、直，形似松针、白毫隐露；色泽绿润；香气清香高雅；汤色绿而清澈；滋味鲜爽；叶底嫩绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1022 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Nanjing Yuhua tea Chinese original / 中文原文：实物图：南京雨花茶干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C079_1.jpg https://shinowazuri.com/tea-guide-article/jiangsu/南京雨花茶　ナンキンウカチャ.html Basis for the match: The original Tea Guide page is a standalone Nanjing Yuhua Tea entry and explicitly gives Nanjing, Jiangsu as its origin. The lead image matches the named caption in the text; individual inspection shows real dry tea on a plate. Chinese original / 中文原文：对应依据：茶指南原页为南京雨花茶独立条目，明确产地为江苏南京；主图与文内具名图注相同，逐图可见真实盘装干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Nanjing Yuhua Tea sample displayed by Tea Guide; producer, production year, and grade unverified. Chinese original / 中文原文：样本范围：茶指南所展示的南京雨花茶样品，生产者、采制年份与等级未核定。 Guzhu Zisun Tea Chinese original / 中文原文：顾渚紫笋 The Guzhu Mountain area, Changxing, Zhejiang Chinese original / 中文原文：浙江长兴顾渚山一带 identity： A green tea made from spring buds, named for bud colour and bamboo-shoot-like shape. Chinese original / 中文原文：identity：以春芽为料的绿茶，茶名关联芽色与笋状形态。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html process： Pick tender shoots, spread, heat-fix, align, cool, then perform initial and repeat drying. Chinese original / 中文原文：process：采嫩芽叶，摊青、杀青、理条、摊凉，再初烘与复烘。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html appearance： Tender buds like bamboo shoots, opening into orchid-like forms after infusion. Chinese original / 中文原文：appearance：嫩芽如笋，冲泡展开后呈兰花般形态。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html aroma： Fresh aroma. Chinese original / 中文原文：aroma：清香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html taste： Sweet and mellow. Chinese original / 中文原文：taste：甘醇。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html history： Guzhu is an important site of Tang tribute-tea culture; contemporary loose-tea making is not directly equivalent to Tang tribute-tea forms. The technique entered the national heritage list in 2011. Chinese original / 中文原文：history：顾渚是唐代贡茶文化的重要地点；当代散茶制作不应直接等同于唐代贡茶形制。2011年技艺列入国家级非遗。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html culture： Lu Yu, Jiaoran, the tribute-tea institution and tribute supervision form its cultural threads, alongside long-standing household tea-making. Chinese original / 中文原文：culture：陆羽、皎然、贡茶院与督贡活动构成其文化线索，家庭制茶长期延续。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html identity： Zisun Tea is also called Guzhu Zisun. Modern pan-fired/baked versions must be separated from reconstructions of ancient steamed tea cakes. Chinese original / 中文原文：identity：紫笋茶又称顾渚紫笋，现代炒烘版与复原古代蒸青饼茶须分开。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf An overview and interpretation of the value of traditional Chinese tea-making techniques | https://www.ihchina.cn/art/detail/id/28074.html Chinese original / 中文原文：中国传统制茶技艺述略与价值阐释 | https://www.ihchina.cn/art/detail/id/28074.html history： The Guzhu Zisun project carries Changxing Guzhu’s Tang tribute-tea memory. Its current making introduction describes heat-fixing, straightening, and drying, not a single process merged with Tang steamed cake tea. Chinese original / 中文原文：history：顾渚紫笋项目承接长兴顾渚的唐代贡茶记忆；现存制作简介描述杀青、理条和烘干，不应与唐代贡茶蒸制成饼混成同一工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html culture： The project records families jointly picking, sorting, and making tea, alongside local memories of officials and literati visiting because of tribute tea. Chinese original / 中文原文：culture：项目记有家族共同采、拣、制的生产生活方式，以及贡茶吸引官员文人到访的地方记忆。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html industry： The modern protected product's process includes spreading, heat-fixing, leaf alignment, initial drying and second drying. Material and drying operations offer reliable ways to understand product differences. Chinese original / 中文原文：industry：现代保护对象的工序包含摊青、杀青、理条、初烘与复烘，原料和干燥工序是理解产品差别的可靠入口。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html process： Picking and spreading → heat-fixing → strip straightening and cooling → initial and secondary drying. The heritage project’s main sequence is the principal source. GI Item 402 supplements cultivar/origin information but has no manufacturing sequence. Ancient steaming, pounding, and cake-forming are not joined to this route. Chinese original / 中文原文：process：采摘、摊青 → 杀青 → 理条、摊凉 → 初烘、复烘。非遗项目主链为本条主来源。第402项GI用于品种/产地补充，没有制造链；古法蒸、捣、拍饼版不拼接进本条。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf An overview and interpretation of the value of traditional Chinese tea-making techniques | https://www.ihchina.cn/art/detail/id/28074.html Chinese original / 中文原文：中国传统制茶技艺述略与价值阐释 | https://www.ihchina.cn/art/detail/id/28074.html Step-by-step processing / Main pan-firing and drying sequence for modern loose tea in the national heritage project Chinese original / 中文原文：逐步工序 / 国家非遗现代散茶炒烘主链 The heritage project’s main sequence is the principal source. GI Item 402 supplements cultivar/origin information but has no manufacturing chain. Ancient steaming, pounding, and cake-forming are not joined to this entry. Chinese original / 中文原文：非遗项目主链为本条主来源。第402项GI用于品种/产地补充，没有制造链；古法蒸、捣、拍饼版不拼接进本条。 1. Picking and spreading fresh leaves ： Select one bud with one leaf or two newly unfolded leaves, and spread first. Key observations: The heritage account specifies tender spring shoots; different grades require separate records. Chinese original / 中文原文：1. 采摘、摊青：选一芽一叶或一芽二叶初展，先摊放。 关键观察：非遗记述春季嫩梢标准；不同等级需分别记录。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html 2. Heat-fixing ： Pan-processing controls continued oxidation within the leaves. Key observations: The investigation stresses changing heat in stages according to leaf condition, not using one pan temperature for the entire process. Chinese original / 中文原文：2. 杀青：炒制控制叶内持续氧化。 关键观察：调研强调按叶态分阶段改火，不把单一锅温当全过程。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html An overview and interpretation of the value of traditional Chinese tea-making techniques | https://www.ihchina.cn/art/detail/id/28074.html Chinese original / 中文原文：中国传统制茶技艺述略与价值阐释 | https://www.ihchina.cn/art/detail/id/28074.html 3. Straightening and cooling ： Spread to cool after straightening. Key observations: Preserve this version's sequence of straightening before cooling. Chinese original / 中文原文：3. 理条、摊凉：理条后摊凉。 关键观察：保持本版本的先理后凉顺序。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html 4. Initial and repeat baking ： Complete drying in two stages. Key observations: This source gives no rebaking interval or moisture threshold; none is invented. Chinese original / 中文原文：4. 初烘、复烘：分两阶段完成干燥。 关键观察：本来源未给复烘间隔和含水阈值，不补造。 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Changxing Zisun tea is interplanted among bamboo, with stout buds resembling bamboo shoots. Careful processing produces straight, tight, sharply tipped strips, green with an emerald cast and visible down, stout stems, plump buds, thick leaves, and an even, balanced form. The dry tea resembles an orchid and is tender green. Its aroma is high, fresh and lasting; its taste fresh, brisk, sweet and mellow; its liquor clear and bright; and its infused leaves tender, even and arranged in intact bud-and-leaf sets. Its quality and character are distinctive. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：长兴紫笋茶间植于竹林之中，叶芽粗壮似笋，精心加工后，具备：条直索紧锋锐，透绿带翠显毫，梗壮芽肥叶厚，规格整齐匀称的外在感官特征。长兴紫笋茶干茶形似兰花，色泽嫩绿；香气清高持久，滋味鲜爽甘醇，汤色清澈明亮，叶底嫩匀成朵；品质优异，风格独特。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1137. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1137页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Tender buds like bamboo shoots, opening into orchid-like forms after infusion. Chinese original / 中文原文：外形与汤色原描述：嫩芽如笋，冲泡展开后呈兰花般形态。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html Source description of aroma ： Fresh aroma. Chinese original / 中文原文：香气来源描述：清香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html Source description of taste ： Sweet and mellow. Chinese original / 中文原文：滋味来源描述：甘醇。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Zisun tea-making techniques) | https://www.ihchina.cn/project_details/14611.html Chinese original / 中文原文：绿茶制作技艺（紫笋茶制作技艺） | https://www.ihchina.cn/project_details/14611.html 2025 GI protection requirements / Changxing Zisun Tea protection requirements. ： Dry-leaf appearance: orchid-like and tender green. Liquor colour: clear and bright. Aroma: high, fresh and lasting. Taste: fresh, brisk, sweet and mellow. Infused leaves: tender, even, intact bud-and-leaf sets. Chinese original / 中文原文：2025地理标志保护要求 / 长兴紫笋茶保护要求：干茶外形：干茶形似兰花，色泽嫩绿；汤色：清澈明亮；香气：清高持久；滋味：鲜爽甘醇；叶底：嫩匀成朵 Evidence Status: primary_source_verified； Location in the source: PDF pages 1137–1139, Changxing Zisun Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1137—1139页，长兴紫笋茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The mountainous foothills of the Tianmu range in Shuikou Township, Jiapu Town, Xiaopu Town, Meishan Town, Baixian Township, Longshan Subdistrict, Zhicheng Town, Lincheng Town, Si’an Town, Erjieling Township, Wushan Township, Heping Town, Lijiaxiang Town, Hongqiao Town, and state-owned farms and stations in Changxing County, covering 92 villages/farms in 15 townships/towns. Geographic coordinates: 119°33′–120°06′ E, 30°43′–31°11′ N. Chinese original / 中文原文：保护产地范围：长兴县水口乡、夹浦镇、小浦镇、煤山镇、白岘乡、龙山街道、雉城镇、林城镇、泗安镇、二界岭乡、吴山乡、和平镇、李家巷镇、洪桥镇及国营场站等地的天目山余脉山区，辖15个乡镇92个村（场）。地理坐标：东经119°33′～120°06′，北纬30°43′～31°11′。 Raw materials & cultivars ： Improved medium- and small-leaf cultivars including the Jiukeng population cultivar, Jiukeng, Baiye No. 1, Longjing 43 and the Zhenong series. Chinese original / 中文原文：原料与品种：鸠坑群体种、鸠坑、白叶一号、龙井43、浙农系列等中小叶茶树良种。 Growing environment ： The main soils are yellow sandy soils derived from weathered sandstone and sub-brown yellow clay soils developed from brown-red-soil parent material, with textures ranging from medium loam to sandy loam. The cultivated layer is 30–40 cm deep, with 10%–15% gravel. Soil pH is 4.5–6.5, on the acidic side. Chinese original / 中文原文：生长环境：土壤类型以砂岩风化物为主的黄泥砂土和由棕红壤亚类母质发育而来的亚棕黄筋泥土，质地为中壤土—砂壤土；耕层厚度30～40cm；耕层含砾率为10%～15%；pH值4.5～6.5，偏酸性。 Plucking requirements ： Begin picking Zisun tea when shoots reach one bud with one just-unfolding leaf, choosing clear-weather mornings. Chinese original / 中文原文：采摘要求：当茶叶长到紫笋茶长至一芽一叶初展时开采。选择在天气晴朗的早上采摘。 Sensory qualities ： Changxing Zisun tea is interplanted among bamboo, with stout buds resembling bamboo shoots. Careful processing produces straight, tight, sharply tipped strips, green with an emerald cast and visible down, stout stems, plump buds, thick leaves, and an even, balanced form. The dry tea resembles an orchid and is tender green. Its aroma is high, fresh and lasting; its taste fresh, brisk, sweet and mellow; its liquor clear and bright; and its infused leaves tender, even and arranged in intact bud-and-leaf sets. Its quality and character are distinctive. Chinese original / 中文原文：感官品质：长兴紫笋茶间植于竹林之中，叶芽粗壮似笋，精心加工后，具备：条直索紧锋锐，透绿带翠显毫，梗壮芽肥叶厚，规格整齐匀称的外在感官特征。长兴紫笋茶干茶形似兰花，色泽嫩绿；香气清高持久，滋味鲜爽甘醇，汤色清澈明亮，叶底嫩匀成朵；品质优异，风格独特。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1137 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Guzhu Zisun Chinese original / 中文原文：实物图：顾渚紫笋干茶样品 https://imgcp.aacdn.jp/img-a/auto/auto/aa/gm/article/2/1/8/7/6/6/003.jpg https://allabout.co.jp/gm/gc/218766/2/ Basis for the match: The original article by Koichi Hirata in All About's Chinese Tea column is titled Guzhu Zisun Tea and explicitly gives Changxing, Zhejiang in the body. The caption identifies large buds; each image shows dry buds and leaves. Chinese original / 中文原文：对应依据：All About中国茶专栏作者平田公一原文标题顾渚紫笋茶，正文明确浙江长兴，图注大型芽头；逐图可见干茶芽叶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Guzhu Zisun sample shown in a tea specialist’s 2009 article, not equivalent to current products or every grade. Chinese original / 中文原文：样本范围：茶专业作者2009年文章所示顾渚紫笋样品，不等于当前商品或所有级别。 Wuyuan Green Tea Chinese original / 中文原文：婺源绿茶 Wuyuan, Jiangxi Chinese original / 中文原文：江西婺源 identity： A regional name for green tea produced in Wuyuan, covering several specific local products; it is not a single tea cultivar. Chinese original / 中文原文：identity：婺源出产绿茶的区域名称，覆盖地方多种具体产品，不能作为单一茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html process： Picking/spreading, heat-fixing, rolling, clump-breaking, initial drying, shaping, and drying. The traditional method absorbed Songluo skills and developed high-temperature heat-fixing, small-drum rolling, and prolonged low-temperature pan treatment. Chinese original / 中文原文：process：采摊、杀青、揉捻、解块、烘坯、做形及烘干；传统法吸收松萝技艺，并发展高温杀青、小桶揉捻、低温长烚。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html appearance： Tightly formed, evenly shaped strands, lustrous green in color. Chinese original / 中文原文：appearance：条索紧结匀正，色泽绿润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html aroma： Fragrant. Chinese original / 中文原文：aroma：芳香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html taste： Fresh, brisk, and strong. Chinese original / 中文原文：taste：鲜爽而浓。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html history： The project cites the Classic of Tea for tea production in Wuyuan's valleys. The making craft entered the national heritage list in 2014. Chinese original / 中文原文：history：项目援引《茶经》说明婺源山谷产茶，制作技艺2014年列入国家级非遗。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html culture： Families, villages, and master–apprentice groups jointly transmit tea-making experience, reflecting technical exchange around Huizhou. Chinese original / 中文原文：culture：家族、村落和师徒群体共同传习制茶经验，体现徽州周边茶业技术交流。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html identity： May serve as an entry point to a regional tea series. The following records only the traditional production outlined in heritage material. Chinese original / 中文原文：identity：可作为区域茶系列入口；下列只记录非遗资料概述的传统制作。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea: National Representative Heritage Projects Related to Traditional Tea Processing Techniques and Associated Social Practices in China (Part One) | https://www.ihchina.cn/Article/Index/detail?id=26457 Chinese original / 中文原文：品茶知文化：中国传统制茶技艺及其相关习俗相关国家级非遗代表性项目（上） | https://www.ihchina.cn/Article/Index/detail?id=26457 process： Picking and spreading → heat-fixing and air cooling → rolling → combined roasting/pan-firing, initial drying and further drying. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code. Chinese original / 中文原文：process：采茶、摊青 → 杀青、清风 → 揉捻 → 烘炒、初干、再干。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea: National Representative Heritage Projects Related to Traditional Tea Processing Techniques and Associated Social Practices in China (Part One) | https://www.ihchina.cn/Article/Index/detail?id=26457 Chinese original / 中文原文：品茶知文化：中国传统制茶技艺及其相关习俗相关国家级非遗代表性项目（上） | https://www.ihchina.cn/Article/Index/detail?id=26457 Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Picking and spreading fresh leaves ： Spread the leaves after picking. Key observations: Process the fresh leaves in batches. Chinese original / 中文原文：1. 采茶、摊青：采叶后摊放。 关键观察：分批处理鲜叶。 Learn Culture through Tea: National Representative Heritage Projects Related to Traditional Tea Processing Techniques and Associated Social Practices in China (Part One) | https://www.ihchina.cn/Article/Index/detail?id=26457 Chinese original / 中文原文：品茶知文化：中国传统制茶技艺及其相关习俗相关国家级非遗代表性项目（上） | https://www.ihchina.cn/Article/Index/detail?id=26457 2. Heat-fixing and air-cooling ： Heat-fix, then dissipate heat. Key observations: Avoid piling up and trapping heat. Chinese original / 中文原文：2. 杀青、清风：加热杀青后散热。 关键观察：避免闷堆。 Learn Culture through Tea: National Representative Heritage Projects Related to Traditional Tea Processing Techniques and Associated Social Practices in China (Part One) | https://www.ihchina.cn/Article/Index/detail?id=26457 Chinese original / 中文原文：品茶知文化：中国传统制茶技艺及其相关习俗相关国家级非遗代表性项目（上） | https://www.ihchina.cn/Article/Index/detail?id=26457 3. Rolling ： Finishing the strands. Key observations: Adjust force according to tenderness and dryness. Chinese original / 中文原文：3. 揉捻：整理条索。 关键观察：随嫩度和干度调整力度。 Learn Culture through Tea: National Representative Heritage Projects Related to Traditional Tea Processing Techniques and Associated Social Practices in China (Part One) | https://www.ihchina.cn/Article/Index/detail?id=26457 Chinese original / 中文原文：品茶知文化：中国传统制茶技艺及其相关习俗相关国家级非遗代表性项目（上） | https://www.ihchina.cn/Article/Index/detail?id=26457 4. Roasting and pan-firing, initial drying and further drying ： Combine hot-air drying and pan-firing in stages. Key observations: Detailed sequences for each specific product style still require separate verification. Chinese original / 中文原文：4. 烘炒、初干、再干：烘炒结合并分段干燥。 关键观察：各具体花色的细化流程仍须另行核验。 Learn Culture through Tea: National Representative Heritage Projects Related to Traditional Tea Processing Techniques and Associated Social Practices in China (Part One) | https://www.ihchina.cn/Article/Index/detail?id=26457 Chinese original / 中文原文：品茶知文化：中国传统制茶技艺及其相关习俗相关国家级非遗代表性项目（上） | https://www.ihchina.cn/Article/Index/detail?id=26457 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Mingmei: fine, tight strips with plump, robust buds; lustrous tender-green colour. Aroma is pronounced, rich, and lasting; taste is fresh and brisk with a sweet, mellow aftertaste; liquor colour is clear, bright tender green; infused leaves are tender green, even, and bright. Special Grade: tightly formed, weighty strips with visible pointed tips, lustrous green. Aroma is tender, fresh, brisk, and lasting; taste is fresh, mellow, sweet, and brisk; liquor colour is clear tender green; infused leaves are tender, even, thick, and bright. Grade 1: tightly formed strips with fairly visible pointed tips, lustrous emerald green. Aroma is fresh; taste is fresh and mellow; liquor colour is bright yellow-green; infused leaves are bright yellow-green. Zhenmei: fine, tight strips, lustrous emerald green. Aroma is tender; taste is fresh and rich; liquor colour is vivid green; infused leaves are green, tender, and bright. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：茗眉：条索紧细芽头肥壮；色泽嫩绿油润。香气高浓持久；滋味鲜爽回味甘醇；汤色嫩绿清澈明亮；叶底嫩绿匀整明亮。特级：条索紧结重实显锋苗，色泽绿润。香气嫩香鲜爽持久；滋味鲜醇甘爽；汤色嫩绿清澈；叶底嫩匀肥厚明亮。一级：条索紧结锋苗尚显，色泽翠绿润。香气清香；滋味鲜醇；汤色黄绿明亮；叶底黄绿明亮。珍眉：条索紧细，色泽翠绿油润。香气嫩香；滋味鲜浓；汤色绿艳；叶底绿嫩明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1841. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1841页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed, evenly shaped strands, lustrous green in color. Chinese original / 中文原文：外形与汤色原描述：条索紧结匀正，色泽绿润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html Source description of aroma ： Fragrant. Chinese original / 中文原文：香气来源描述：芳香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html Source description of taste ： Fresh, brisk, and strong. Chinese original / 中文原文：滋味来源描述：鲜爽而浓。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (Wuyuan green tea-making techniques) | https://www.ihchina.cn/project_details/14614.html Chinese original / 中文原文：绿茶制作技艺（婺源绿茶制作技艺） | https://www.ihchina.cn/project_details/14614.html 2025 geographical indication protection requirements / Mingmei ： Dry-leaf appearance: fine, tight strips with plump buds, lustrous tender green. Liquor colour: clear bright tender green. Aroma: pronounced, rich, lasting. Taste: fresh and brisk, with a sweet mellow aftertaste. Infused leaves: tender green, even and bright. Chinese original / 中文原文：2025地理标志保护要求 / 茗眉：干茶外形：条索紧细芽头肥壮；嫩绿油润；汤色：嫩绿清澈明亮；香气：高浓持久；滋味：鲜爽回味甘醇；叶底：嫩绿匀整明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1841–1844, Wuyuan Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1841—1844页，婺源绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / special grade ： Dry-leaf appearance: tight, substantial strips with visible pointed tips, lustrous green. Liquor colour: clear tender green. Aroma: fresh, brisk, lasting tender fragrance. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, even, thick and bright. Chinese original / 中文原文：2025地理标志保护要求 / 特级：干茶外形：条索紧结重实显锋苗，绿润；汤色：嫩绿清澈；香气：嫩香鲜爽持久；滋味：鲜醇甘爽；叶底：嫩匀肥厚明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1841–1844, Wuyuan Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1841—1844页，婺源绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 1 ： Dry-leaf appearance: tightly rolled strips with reasonably visible pointed tips, lustrous emerald green; liquor colour: bright yellow-green; aroma: fresh fragrance; taste: fresh and mellow; infused leaves: bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 一级：干茶外形：条索紧结锋苗尚显，翠绿润；汤色：黄绿明亮；香气：清香；滋味：鲜醇；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1841–1844, Wuyuan Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1841—1844页，婺源绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Zhenmei ： Dry-leaf appearance: tight, fine strands, emerald green and lustrous; liquor colour: vivid green; aroma: tender-leaf fragrance; taste: fresh and rich; infused leaves: green, tender and bright. Chinese original / 中文原文：2025地理标志保护要求 / 珍眉：干茶外形：条索紧细，翠绿油润；汤色：绿艳；香气：嫩香；滋味：鲜浓；叶底：绿嫩明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1841–1844, Wuyuan Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1841—1844页，婺源绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative area of Wuyuan County, Jiangxi. Chinese original / 中文原文：保护产地范围：江西省婺源县现辖行政区域。 Raw materials & cultivars ： Shangmeizhou, Zhangke No. 1, Wucha Nos. 1, 2, 34 and 43, Shangxizao and others. Chinese original / 中文原文：原料与品种：上梅洲、鄣科1号、婺茶1号、2号、34号、43号、上溪早等。 Growing environment ： Wuyuan Green Tea’s production area is at least 100 m elevation, soil pH 4.5–6.5, depth at least 0.3 m, and organic matter at least 1.0%. Chinese original / 中文原文：生长环境：婺源绿茶产地海拔百米以上，pH值4.5～6.5之间，土层深度在0.3米以上，有机质含量在1.0%以上。 Plucking requirements ： Based on tea-plant growth and finished-tea raw-material requirements, combine picking with retention, balance quantity and quality, and adapt to each plant. Pick single buds, one bud with one leaf, two leaves, or three leaves at the proper time according to standards. Chinese original / 中文原文：采摘要求：根据茶树生长特性和成品茶对加工原料的要求，遵循采留结合、量质兼顾和因树制宜的原则，按标准适时采摘一芽、一芽一叶、一芽二叶、一芽三叶。 Processing requirements ： Fresh leaves → spreading → heat-fixing → cooling → rolling → second pan-firing (preliminary firing and leaf alignment), then cooling → third pan-firing (shaping) → cooling → final oven/pan drying → fine sorting → packing. Chinese original / 中文原文：加工要求：鲜叶→摊青→杀青→散热→揉捻→炒二青（炒坯、理条）摊凉→炒三青（造型）→摊凉→烘（炒）足干→精选→包装。 Sensory qualities ： Mingmei: fine, tight strips with plump, robust buds; lustrous tender-green colour. Aroma is pronounced, rich, and lasting; taste is fresh and brisk with a sweet, mellow aftertaste; liquor colour is clear, bright tender green; infused leaves are tender green, even, and bright. Special Grade: tightly formed, weighty strips with visible pointed tips, lustrous green. Aroma is tender, fresh, brisk, and lasting; taste is fresh, mellow, sweet, and brisk; liquor colour is clear tender green; infused leaves are tender, even, thick, and bright. Grade 1: tightly formed strips with fairly visible pointed tips, lustrous emerald green. Aroma is fresh; taste is fresh and mellow; liquor colour is bright yellow-green; infused leaves are bright yellow-green. Zhenmei: fine, tight strips, lustrous emerald green. Aroma is tender; taste is fresh and rich; liquor colour is vivid green; infused leaves are green, tender, and bright. Chinese original / 中文原文：感官品质：茗眉：条索紧细芽头肥壮；色泽嫩绿油润。香气高浓持久；滋味鲜爽回味甘醇；汤色嫩绿清澈明亮；叶底嫩绿匀整明亮。特级：条索紧结重实显锋苗，色泽绿润。香气嫩香鲜爽持久；滋味鲜醇甘爽；汤色嫩绿清澈；叶底嫩匀肥厚明亮。一级：条索紧结锋苗尚显，色泽翠绿润。香气清香；滋味鲜醇；汤色黄绿明亮；叶底黄绿明亮。珍眉：条索紧细，色泽翠绿油润。香气嫩香；滋味鲜浓；汤色绿艳；叶底绿嫩明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1841 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Brewed Wuyuan green tea specimen (Xiaguchun Conglinwu Yuye sample). Chinese original / 中文原文：实物图：婺源绿茶冲泡实物（峡谷春丛林雾玉叶样本） https://wyxgc.com/eWebEditor/UploadFile/20251213172641.jpg https://wyxgc.com/htm/list1.asp?product_id=1698 Basis for the match: The original manufacturer’s product page is titled Wuyuan Conglin Wuyu Leaf Tea; factory and shop addresses are in Xiyuan Village, Sikou Town, Wuyuan County. The original main product image shows two cups of green-tea infused leaves and liquor and was visually verified. Garden and fresh-leaf images on the page are not used. Chinese original / 中文原文：对应依据：原厂单品页标题为婺源丛林雾玉叶茶，厂址及专卖店位于婺源县思口镇西源村；原始单品主图为两杯绿茶叶底和茶汤，已目视核验，不使用页中茶园和鲜叶图。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A brewed sample of the Conglinwu Yuye product within Wuyuan green tea, not a stand-in for other Wuyuan green tea styles. Chinese original / 中文原文：样本范围：婺源绿茶中的丛林雾玉叶产品冲泡样本，不代指其他婺源绿茶花色。 Pingshui Pearl Tea Chinese original / 中文原文：平水珠茶 Pingshui and the Kuaiji Mountains, Shaoxing, Zhejiang Chinese original / 中文原文：浙江绍兴平水及会稽山区 identity： A round, pan-fired green tea, a local category among historical export teas. Chinese original / 中文原文：identity：外形滚圆的炒青绿茶，是历史外销茶中的地方品类。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html process： Form into beads through fixation, rolling and pan-firing to dry. Chinese original / 中文原文：process：经杀青、揉捻与炒制干燥形成珠状。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html appearance： Rounded pearls with a green lustre. Chinese original / 中文原文：appearance：圆珠状，色泽绿润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html aroma： Relatively pronounced aroma. Chinese original / 中文原文：aroma：香气较高。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html taste： Full-bodied. Chinese original / 中文原文：taste：醇厚。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html history： The county gazetteer records its evolution from local Rizhu processing and exports to Africa in the late Qing and early Republican periods. Chinese original / 中文原文：history：县志记其由当地日铸茶制作演变，清末民初有对非洲出口。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html culture： Pingshui distribution and overseas trade jointly shaped its tea-industry tradition. Chinese original / 中文原文：culture：平水集散与海外贸易共同塑造其茶业传统。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html identity： A traditional Shaoxing export green tea known for pearl-shaped leaves; not the same tea name as Pingshui Rizhu. Chinese original / 中文原文：identity：以珠状外形著称的绍兴传统出口绿茶；不与平水日铸混为同一茶名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html process： Heat-fixing → rolling → drying into finished tea. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code. Chinese original / 中文原文：process：杀青 → 揉捻 → 干燥成茶。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Heat-fixing ： Heat-treat the fresh leaves. Key observations: The county gazetteer used this round gives only the main chain, without reproducible parameters. Chinese original / 中文原文：1. 杀青：鲜叶经加热处理。 关键观察：本次县志只给主链，未提供可复现参数。 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html 2. Rolling ： Roll the leaves. Key observations: Specific equipment and force await verification against origin-area technical codes. Chinese original / 中文原文：2. 揉捻：将叶片揉捻。 关键观察：具体设备、力度待原产地技术规程核验。 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html 3. Drying into finished tea ： Subsequent drying produces the finished tea. Key observations: Detailed small-pan, paired-pan and large-pan versions await full-text verification and are not invented. Chinese original / 中文原文：3. 干燥成茶：通过后续干燥形成成品。 关键观察：小锅、对锅、大锅等细分版本尚待正文核验，暂不填造。 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Rounded pearls with a green lustre. Chinese original / 中文原文：外形与汤色原描述：圆珠状，色泽绿润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Source description of aroma ： Relatively pronounced aroma. Chinese original / 中文原文：香气来源描述：香气较高。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Source description of taste ： Full-bodied. Chinese original / 中文原文：滋味来源描述：醇厚。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Pingshui Zhucha as described by Chen Yurong in Haidu Tea Weekly (2013; high-grade appearance version). ： The report describes Pingshui Pearl Tea as rounded pan-fired green tea. Higher-grade tea is small and round, tight and weighty, deep green and lustrous. Internal quality is described as a rich, clean aroma, a strong mellow taste, yellow-green liquor, and soft, intact, bright yellow-green infused leaves. Chinese original / 中文原文：陈郁榕在海都茶周刊所述平水珠茶（2013；外形高档版本）：报道将平水珠茶说明为圆炒青：高档茶细圆、紧实重手、深绿润泽；其内质描述为浓纯香、浓醇味、黄绿茶汤及柔软完整的黄绿明亮叶底。 Evidence Status: primary_source_verified； Location in the source: Page B15, round pan-fired green tea paragraph in “Types of Green Tea” ； Scope: A public explanation by a named expert. The appearance statement is limited to high-grade tea, while internal qualities have no formal grade specified; this is not this collection's evaluation of a particular batch. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：B15版“绿茶的品种”圆炒青段；适用范围：属于具名专家的公开讲解；外形句限定高档茶，内质未给正式等级；不是本馆对某批茶的审评。 Savouring white and green teas | https://dzb.hxnews.com/2013-08/21/content_128851.htm Chinese original / 中文原文：细品白茶和绿茶 | https://dzb.hxnews.com/2013-08/21/content_128851.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Pingshui pearl tea Chinese original / 中文原文：实物图：平水珠茶干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C085_1.jpg https://shinowazuri.com/tea-guide-article/zhejiang/%E5%B9%B3%E6%B0%B4%E7%8F%A0%E8%8C%B6%E3%80%80%E3%83%98%E3%82%A4%E3%82%B9%E3%82%A4%E3%82%B8%E3%83%A5%E3%83%81%E3%83%A3.html Basis for the match: The original Tea Guide page is titled Pingshui Gunpowder Tea and explicitly identifies green tea from Pingshui Town, Shaoxing County, Shaoxing, Zhejiang. Individual images show pearl-shaped dry tea on a plate. Chinese original / 中文原文：对应依据：茶指南原页标题平水珠茶，明确绿茶与产地浙江省绍兴市绍兴县平水镇；逐图可见盘装珠形干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Pingshui Pearl Tea sample displayed by Tea Guide; production year and grade unverified. Chinese original / 中文原文：样本范围：茶指南所展示的平水珠茶样品，采制年份与等级未核定。 Kaihua Longding Chinese original / 中文原文：开化龙顶 Qixi and other mountain tea-growing areas of Kaihua, Zhejiang Chinese original / 中文原文：浙江开化齐溪等山地茶区 identity： A needle-shaped green tea known for the sight of shoots standing upright in the cup. Chinese original / 中文原文：identity：以挺立杯中的芽叶景观著称的针形绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 process： Fresh-leaf spreading, heat-fixing, light rolling, staged leaf alignment, then aroma development and final baking. Chinese original / 中文原文：process：摊青、杀青、轻揉，分阶段理条，最后提香焙干。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 appearance： Tightly rolled, straight and elegant; dry tea, liquor and infused leaves are shades of green. Chinese original / 中文原文：appearance：紧直秀丽，干茶、茶汤与叶底呈绿色系。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 aroma： Fresh aroma. Chinese original / 中文原文：aroma：清香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 taste： Fresh, mellow, sweet, and brisk. Chinese original / 中文原文：taste：鲜醇甘爽。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 history： The Kaihua County Gazetteer records trial production around Longding Pool by agricultural and commerce departments in 1979, naming the tea after the county and local place. Picking standards and drying/pan-firing methods continued to improve from 1980–1985. Chinese original / 中文原文：history：《开化县志》记1979年由农商两部门在龙顶潭周边试制，以县名和当地地名定名；1980—1985年持续提高采摘标准、改进烘炒工艺。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Kaihua County Gazetteer, Part IV Distinctive Industries: Longding Tea Development. | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2681/site/attach/0/79fcb241d83446b99a7e944a5eb868b1.pdf Chinese original / 中文原文：开化县志·第四编特色产业：龙顶茶研制过程 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2681/site/attach/0/79fcb241d83446b99a7e944a5eb868b1.pdf culture： Watching the buds and leaves unfold in a glass is described in local tea culture as a “forest in the cup.” The story of Zhu Yuanzhang bestowing the name is treated separately as legend. Chinese original / 中文原文：culture：玻璃杯中观赏芽叶舒展，被地方茶事称为“杯中森林”；朱元璋赐名故事另按传说处理。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 identity： An elegant, straight-shaped green tea from Kaihua. Modern processing combines light rolling with repeated leaf alignment. Chinese original / 中文原文：identity：开化地区的挺秀形绿茶；现代加工有轻揉与分次理条的组合。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 process： Graded picking and spreading → heat-fixing → light rolling → initial and secondary straightening → aroma enhancement and drying. This is the directly reported main sequence, not a complete standard. The local gazetteer PDF returned 403 this round; its complete development account is not claimed to have been verified. Chinese original / 中文原文：process：分级采摘、摊青 → 杀青 → 轻揉 → 初理、复理 → 提香、焙干。取直接报道的制作主链，并非全套标准。地方志PDF本轮访问403，未声称已核到旧志完整研制过程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Step-by-step processing / Seven Kaihua Longding processes recorded in the report Chinese original / 中文原文：逐步工序 / 报道所记开化龙顶七道工艺 Uses the main production chain directly reported, not a complete standard. The local-gazetteer PDF returned 403 this round; no claim is made to have verified the full historical development process in the old gazetteer. Chinese original / 中文原文：取直接报道的制作主链，并非全套标准。地方志PDF本轮访问403，未声称已核到旧志完整研制过程。 1. Graded picking and leaf spreading ： Harvest by bud-and-leaf grade, then spread. Key observations: The report mainly specifies single buds or one bud with one leaf; pick early-emerging shoots first in separate batches. Chinese original / 中文原文：1. 分级采摘、摊青：按芽叶等级采收后摊青。 关键观察：报道以单芽或一芽一叶为主；分批先发先采。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 2. Heat-fixing ： Heat-fix after leaf spreading. Key observations: This source gives no specific temperatures or durations. Chinese original / 中文原文：2. 杀青：摊青后杀青。 关键观察：本来源未列具体温度和时间。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 3. Light rolling ： Roll gently after heat-fixing. Key observations: Light rolling is explicit in this main sequence; it is not changed to heavy rolling. Chinese original / 中文原文：3. 轻揉：杀青后轻揉。 关键观察：轻揉是该主链明确动作，不擅改为重揉。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 4. Initial and repeat straightening ： Straighten and shape in two rounds. Key observations: Retain initial and repeat strand alignment as separate stages; do not combine them under rolling. Chinese original / 中文原文：4. 初理、复理：分两次理条成形。 关键观察：初理与复理分段保留，不合写成揉捻。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 5. Developing aroma and baking dry ： Following the main process sequence, enhance the aroma, then roast dry. Key observations: The source gives a sequence but no parameters for individual steps. Chinese original / 中文原文：5. 提香、焙干：按主链提香后焙干。 关键观察：来源给出顺序，但没有逐步参数。 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly rolled, straight and elegant; dry tea, liquor and infused leaves are shades of green. Chinese original / 中文原文：外形与汤色原描述：紧直秀丽，干茶、茶汤与叶底呈绿色系。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Source description of aroma ： Fresh aroma. Chinese original / 中文原文：香气来源描述：清香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Source description of taste ： Fresh, mellow, sweet, and brisk. Chinese original / 中文原文：滋味来源描述：鲜醇甘爽。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year. | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Chinese original / 中文原文：龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象 | https://www.zjzx.gov.cn/rmzxbzjjzz/sxqzxbd/content_264547 Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: tight, straight, elegant, with buds and leaves forming intact shoots. Liquor colour: apricot-green, clear and bright. Aroma: rich and lasting, possibly orchid or chestnut. Taste: fresh, mellow, refreshing, with a sweet aftertaste. Infused leaves: plump, tender, uniform, and in intact shoots. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：紧直挺秀、芽叶成朵；汤色：杏绿、清澈明亮；香气：馥郁持久，可呈兰花香或板栗香；滋味：鲜醇爽口、回味甘甜；叶底：肥嫩、匀齐、成朵 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Later in the same introduction, the original page also describes vivid-green dry tea, clear green liquor and fresh-green infused leaves. This record retains the earlier passage, with no grade specified. Orchid and chestnut aromas are alternative descriptions, not a requirement that both occur together. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：原页同一简介稍后又写干茶翠绿、汤清绿、叶底鲜绿；此记录保持前段，未指定等级。兰花香与板栗香为可选表述，不要求同时具备。 Tea Encyclopedia · Kaihua Longding: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1377&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·开化龙顶：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1377&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Kaihua Longding Chinese original / 中文原文：实物图：开化龙顶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20417740 https://www.pwsannong.com/booklib/database/sublibrary?ID=1377&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Kaihua Longding, and the gallery title explicitly labels the image 'Kaihua Longding Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为开化龙顶；图集标题明确标注“开化龙顶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Jingshan Tea Chinese original / 中文原文：径山茶 Jingshan and surrounding tea-growing areas, Yuhang, Hangzhou, Zhejiang Chinese original / 中文原文：浙江杭州余杭径山及周边茶区 identity： A green tea from Jingshan, culturally connected with Jingshan Temple tea practices. Chinese original / 中文原文：identity：径山地区绿茶，与径山寺茶事有文化联系。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 From tea grown in Jingshan to Jingshan tea | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Chinese original / 中文原文：从径山的茶到径山茶 | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Preserving heritage through craftsmanship, promoting shared prosperity through tea | https://www.mva.gov.cn/sy/zzxc/202607/t20260715_581352.html Chinese original / 中文原文：匠心守非遗 茶香助共富 | https://www.mva.gov.cn/sy/zzxc/202607/t20260715_581352.html Introduction to the tea culture of Jingshan Village and Jingshan Town | https://wgly.hangzhou.gov.cn/art/2022/5/10/art_1229505585_58940515.html Chinese original / 中文原文：径山村、径山镇茶文化介绍 | https://wgly.hangzhou.gov.cn/art/2022/5/10/art_1229505585_58940515.html process： Tender buds and leaves undergo spreading, heat-fixing, rolling, strip-shaping, baking and aroma finishing; traditional production includes use of a tea broom. Chinese original / 中文原文：process：嫩芽叶经摊放、杀青、揉捻、理条、烘焙及提香；传统制作有茶帚操作。 Verification status: superseded_version； The old summary placed rolling before straightening; item 450 of Announcement No. 640 explicitly places straightening before rolling. For this GI version, the newly structured order replaces the old one. The old text is retained as a source version awaiting verification, without combining the two. The current field can be traced only to a search excerpt; later reading of other pages from the same source does not automatically verify this field. Chinese original / 中文原文：核验状态：superseded_version；旧摘要先揉捻后理条；第640号第450项明确先理条后揉捻。就本GI版本而言，以新结构化顺序替代；旧文保留为来源版本待核，不把二者拼接。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Preserving heritage through craftsmanship, promoting shared prosperity through tea | https://www.mva.gov.cn/sy/zzxc/202607/t20260715_581352.html Chinese original / 中文原文：匠心守非遗 茶香助共富 | https://www.mva.gov.cn/sy/zzxc/202607/t20260715_581352.html appearance： Tight strands, green with visible down. Chinese original / 中文原文：appearance：茶条紧致，色绿显毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 From tea grown in Jingshan to Jingshan tea | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Chinese original / 中文原文：从径山的茶到径山茶 | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html aroma： Delicate and lingering. Chinese original / 中文原文：aroma：清远悠长。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 From tea grown in Jingshan to Jingshan tea | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Chinese original / 中文原文：从径山的茶到径山茶 | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html taste： Full-bodied, sweet and brisk, with a bright emerald-green liquor. Chinese original / 中文原文：taste：醇厚甘爽，汤色碧绿明亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 From tea grown in Jingshan to Jingshan tea | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Chinese original / 中文原文：从径山的茶到径山茶 | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html history： Jingshan has a long tradition of interaction between tea and monasteries. Historical tea production there must be distinguished from the scope of the modern Jingshan Tea product. Chinese original / 中文原文：history：径山有长期茶寺交往传统；“当地曾产茶”与现代径山茶产品范围要分别辨认。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 From tea grown in Jingshan to Jingshan tea | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Chinese original / 中文原文：从径山的茶到径山茶 | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html culture： The Jingshan tea banquet, whisked tea, and monastery hospitality are related cultural topics. Heritage listing of the banquet does not automatically certify every tea product. Chinese original / 中文原文：culture：径山茶宴、点茶与寺院接待是相关文化主题；茶宴入遗不等于任一茶产品都自动获得非遗认证。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Introduction to the tea culture of Jingshan Village and Jingshan Town | https://wgly.hangzhou.gov.cn/art/2022/5/10/art_1229505585_58940515.html Chinese original / 中文原文：径山村、径山镇茶文化介绍 | https://wgly.hangzhou.gov.cn/art/2022/5/10/art_1229505585_58940515.html identity： A regional green tea from Jingshan, Yuhang. This entry's stages come from administrative protection requirements; Jingshan Tea Banquet procedures are not treated as production steps. Chinese original / 中文原文：identity：余杭径山茶地域绿茶；本条工序来自行政保护要求，不把径山茶宴程序当生产步骤。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Spreading → heat-fixing → leaf alignment → rolling → drying. PDF pages 1299–1301. This version explicitly places alignment before rolling. The original library summary places rolling first and requires separate verification as another source version; the two cannot be merged. Chinese original / 中文原文：process：摊放 → 杀青 → 理条 → 揉捻 → 干燥。PDF1299—1301页。此版本明确摊放→杀青→理条→揉捻→干燥，原库摘要先揉后理需作为另一来源版本另核，不能合并。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Item 450: Jingshan Tea GI processing sequence Chinese original / 中文原文：逐步工序 / 第450项径山茶GI流程 PDF pages 1299–1301. This version explicitly orders spreading → heat-fixing → straightening → rolling → drying. The library’s older roll-before-straighten summary requires separate checking as another source version; they cannot be merged. Chinese original / 中文原文：PDF1299—1301页。此版本明确摊放→杀青→理条→揉捻→干燥，原库摘要先揉后理需作为另一来源版本另核，不能合并。 1. Spreading ： First spread the fresh leaves to lose moisture. Key observations: Control spreading according to the protection requirements; do not skip it or call it black tea withering. Chinese original / 中文原文：1. 摊放：鲜叶先摊放失水。 关键观察：按保护要求控制摊放，不能跳过或把它叫红茶萎凋。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Heat-fix after spreading. Key observations: The annex does not give detailed heat-fixing parameters. Chinese original / 中文原文：2. 杀青：摊放后杀青。 关键观察：该附件未写详细杀青参数。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Straightening ： After heat-fixing, align in a sloping pan, first tossing then aligning, combining both actions. Key observations: This is a manual control point explicitly listed in this version. Chinese original / 中文原文：3. 理条：杀青后用斜锅理条，先抛后理、抛理结合。 关键观察：这是本版本明列的手工控制点。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： Roll after straightening. Key observations: Deliberately preserves the GI sequence of strip-shaping before rolling, without applying a generic template. Chinese original / 中文原文：4. 揉捻：理条后进行揉捻。 关键观察：特意保留GI的先理条后揉捻顺序，不套通用模板。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： Complete drying after rolling. Key observations: Test finished-product moisture according to that product's quality requirements. Chinese original / 中文原文：5. 干燥：揉捻后完成干燥。 关键观察：成品含水应按该产品质量要求检验。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, even, green and lustrous; green, bright liquor; tender-leaf aroma; fresh, mellow taste; tender, even, green and bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：紧结匀整绿润，汤色绿亮，香气嫩香，滋味鲜醇，叶底嫩匀绿亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1299. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1299页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Tight strands, green with visible down. Chinese original / 中文原文：外形与汤色原描述：茶条紧致，色绿显毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 From tea grown in Jingshan to Jingshan tea | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Chinese original / 中文原文：从径山的茶到径山茶 | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Source description of aroma ： Delicate and lingering. Chinese original / 中文原文：香气来源描述：清远悠长。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 From tea grown in Jingshan to Jingshan tea | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Chinese original / 中文原文：从径山的茶到径山茶 | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Source description of taste ： Full-bodied, sweet and brisk, with a bright emerald-green liquor. Chinese original / 中文原文：滋味来源描述：醇厚甘爽，汤色碧绿明亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 From tea grown in Jingshan to Jingshan tea | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html Chinese original / 中文原文：从径山的茶到径山茶 | https://www.yuhang.gov.cn/art/2023/3/3/art_1532133_59037739.html 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tightly formed, even and lustrous green; liquor colour: bright green; aroma: tender-leaf fragrance; taste: fresh and mellow; infused leaves: tender, even and bright green. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：紧结匀整绿润；汤色：绿亮；香气：嫩香；滋味：鲜醇；叶底：嫩匀绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1299–1301, Jingshan Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1299—1301页，径山茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of nine towns and subdistricts in Yuhang District, Hangzhou, Zhejiang Province: Jingshan, Huanghu, Luniao, Baizhang and Pingyao towns, and Yuhang, Xianlin, Zhongtai and Liangzhu subdistricts. Chinese original / 中文原文：保护产地范围：浙江省杭州市余杭区径山镇、余杭街道、闲林街道、中泰街道、黄湖镇、鸬鸟镇、百丈镇、瓶窑镇、良渚街道共9个乡镇现辖行政区域。 Raw materials & cultivars ： Suitable cultivars include Jiukeng, Cuifeng, Longjing Changye, and Zhenong 113. Chinese original / 中文原文：原料与品种：宜鸠坑、翠峰、龙井长叶、浙农113等品种。 Growing environment ： Within the production area, sites are at 200–500 m elevation. On slopes of 15° or less, cultivate along the slope; on slopes of 15–25°, construct inward-sloping contour terraces. Soil is acidic red or yellow soil, pH 4.5–6.5, organic matter ≥2%, soil depth 80 cm, and groundwater at least 100 cm below the surface. Chinese original / 中文原文：生长环境：产地范围内海拔200～500m，坡度15°以下应随坡开垦，坡度15～25°建筑内倾等高梯级园地；土壤为酸性红壤或黄壤，pH值4.5～6.5，有机质≥2%，土层厚度80cm；地下水位距地表≥100cm。 Plucking requirements ： Hand-picked from early to late April, selecting one bud with one leaf or one bud with two leaves. Chinese original / 中文原文：采摘要求：4月上旬至4月下旬人工采摘。采1芽1叶和1芽2叶。 Processing requirements ： 1. Processing sequence. Spreading → heat-fixing → strip straightening → rolling → drying. 2. Key processing points. (1) Spreading generally takes 6–12 hours. (2) Strip straightening uses a slanted pan at 80–90°C, worked by hand: toss first, then straighten, combining the two movements. Chinese original / 中文原文：加工要求：1.工艺流程。摊放→杀青→理条→揉捻→干燥。2.加工要点。（1）摊青：摊放时间一般为6-12小时。（2）理条：采用斜锅，锅温80～90℃，手工操作，先抛后理，抛理结合。 Sensory qualities ： Tight, even, green and lustrous; green, bright liquor; tender-leaf aroma; fresh, mellow taste; tender, even, green and bright infused leaves. Chinese original / 中文原文：感官品质：紧结匀整绿润，汤色绿亮，香气嫩香，滋味鲜醇，叶底嫩匀绿亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1299 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Reference sample of Jingshan tea Chinese original / 中文原文：实物图：径山茶标准样 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418908 https://www.pwsannong.com/booklib/database/sublibrary?ID=1421&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Jingshan Tea; the gallery explicitly says “Jingshan Tea Standard Sample.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为径山茶；图集标题明确标注“径山茶标准样”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Dafo Longjing Tea Chinese original / 中文原文：大佛龙井 Xinchang, Zhejiang Chinese original / 中文原文：浙江新昌 identity： A regional brand of Longjing green tea from Xinchang. Chinese original / 中文原文：identity：新昌产区的龙井绿茶区域品牌。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture | https://www.ctma.com.cn/all/46263.html Chinese original / 中文原文：春季客来茶作酒——探寻新昌中国茶道之源 | https://www.ctma.com.cn/all/46263.html process： Uses the Longjing-type flat, pan-fired green-tea processing system. Chinese original / 中文原文：process：采用龙井类扁形炒青制作体系。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture | https://www.ctma.com.cn/all/46263.html Chinese original / 中文原文：春季客来茶作酒——探寻新昌中国茶道之源 | https://www.ctma.com.cn/all/46263.html appearance： Tapered, straight strands, emerald green. Chinese original / 中文原文：appearance：茶条尖削、挺直，色泽翠绿。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture | https://www.ctma.com.cn/all/46263.html Chinese original / 中文原文：春季客来茶作酒——探寻新昌中国茶道之源 | https://www.ctma.com.cn/all/46263.html aroma： Fresh aroma. Chinese original / 中文原文：aroma：清香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture | https://www.ctma.com.cn/all/46263.html Chinese original / 中文原文：春季客来茶作酒——探寻新昌中国茶道之源 | https://www.ctma.com.cn/all/46263.html history： The China Tea Marketing Association article dates the modern brand’s formation to the 1990s. Ancient tea history in Xinchang differs from the starting point of this brand. Chinese original / 中文原文：history：中国茶叶流通协会文章把现代品牌形成置于20世纪90年代；新昌古代茶史与该品牌起点不同。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture | https://www.ctma.com.cn/all/46263.html Chinese original / 中文原文：春季客来茶作酒——探寻新昌中国茶道之源 | https://www.ctma.com.cn/all/46263.html culture： The tea name is linked to Xinchang's Great Buddha Temple. Local Buddhist tea activities, tea-culture festivals and Tang-poetry culture express regional identity. Chinese original / 中文原文：culture：茶名与新昌大佛寺相联系，当地以礼佛茶事、茶文化节和唐诗文化表达地域特色。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture | https://www.ctma.com.cn/all/46263.html Chinese original / 中文原文：春季客来茶作酒——探寻新昌中国茶道之源 | https://www.ctma.com.cn/all/46263.html identity： Dafo Longjing from Xinchang, a regional Longjing-style flat green tea product. Chinese original / 中文原文：identity：产自新昌的大佛龙井，属于龙井式扁形绿茶地域产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Spreading fresh leaves → initial pan-firing → cooling and moisture redistribution → finishing pan-firing → sieving and batch grouping. PDF pages 1369–1371; only the five stages present in the original are stated. Initial and finishing pan-firing do not confer Xihu geographical identity; Dafo Longjing must not automatically be renamed Xihu Longjing. Chinese original / 中文原文：process：鲜叶摊放 → 青锅 → 摊凉回潮 → 辉锅 → 分筛归堆。PDF1369—1371页；只写有原文的五阶段。青锅、辉锅不等于西湖地理身份，不能把大佛龙井自动改名西湖龙井。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Item 470, Dafo Longjing GI Initial-Pan-to-Final-Pan Process Chinese original / 中文原文：逐步工序 / 第470项大佛龙井GI青锅—辉锅流程 PDF pages 1369–1371; only the five stages supported by the original are recorded. Initial and final pan-firing do not confer West Lake geographical identity; Dafo Longjing cannot automatically be renamed West Lake Longjing. Chinese original / 中文原文：PDF1369—1371页；只写有原文的五阶段。青锅、辉锅不等于西湖地理身份，不能把大佛龙井自动改名西湖龙井。 1. Spreading fresh leaves ： Spread fresh leaves thinly and evenly until softened and darker. Key observations: Judge by both leaf condition and moisture content, not time alone. Chinese original / 中文原文：1. 鲜叶摊放：鲜叶薄摊均匀，至叶质变软、叶色转暗。 关键观察：以叶态及含水共同判定，不只计时。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Initial pan-firing ： Complete moisture loss and initial shaping during the first pan-firing stage. Key observations: Aim for straight buds and leaves of consistent colour. Chinese original / 中文原文：2. 青锅：完成青锅阶段的失水与初步做形。 关键观察：目标芽叶挺直，色泽一致。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Cooling and moisture equilibration ： After removing flakes and fines from the first pan-firing, promptly spread the leaves thinly. Key observations: Allow moisture to redistribute internally and externally in preparation for finishing pan-firing. Chinese original / 中文原文：3. 摊凉回潮：青锅叶去片末后及时薄摊。 关键观察：让内外水分重新分布，为辉锅准备。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Finishing pan-firing ： Continue shaping and drying to produce straight, tapering forms and smooth leaves. Key observations: Leaf load, pan-bottom temperature and time form a set of conditions; no single number can be extracted for universal use. Chinese original / 中文原文：4. 辉锅：继续整形、干燥，形成挺直尖削和光滑叶身。 关键观察：投叶量、锅底温度与时间是成套条件，不能单独抽一个数通用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Sieving into grades and combining batches ： Winnow, sort and sieve out yellow leaves, stalks and fines, then grade and consolidate batches. Key observations: First grade and sort, then combine into finished-product batches. Chinese original / 中文原文：5. 分筛归堆：簸、拣、筛除黄片、茶梗和碎末，分级归堆。 关键观察：先分级整理，再组合成品批次。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Dafo Longjing has “apricot-green liquor and a honey-chestnut aroma”: flat, smooth, plump, straight, tender-green leaves, clean and even; bright apricot-green liquor; a rich chestnut aroma; a mellow, full, sweet, brisk taste; and plump, tender, even, bright infused bud-and-leaf sets. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：大佛龙井“杏绿汤、蜜栗香”，外形扁平光滑、肥壮挺直，色泽嫩绿，匀净；汤色杏绿明亮；栗香馥郁；滋味醇厚甘爽；叶底肥嫩成朵、匀齐明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1369. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1369页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Tapered, straight strands, emerald green. Chinese original / 中文原文：外形与汤色原描述：茶条尖削、挺直，色泽翠绿。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture | https://www.ctma.com.cn/all/46263.html Chinese original / 中文原文：春季客来茶作酒——探寻新昌中国茶道之源 | https://www.ctma.com.cn/all/46263.html Source description of aroma ： Fresh aroma. Chinese original / 中文原文：香气来源描述：清香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture | https://www.ctma.com.cn/all/46263.html Chinese original / 中文原文：春季客来茶作酒——探寻新昌中国茶道之源 | https://www.ctma.com.cn/all/46263.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative area of Xinchang County, Shaoxing City, comprising 12 towns, townships and subdistricts and 253 administrative villages: Ru'ao, Jingling and Huishan towns; Dongming and Chengnan townships; Chengtan Subdistrict; Wozhou and Xiaojiang towns; Yulin, Qixing and Nanming subdistricts; and Shaxi Town. Coordinates: 120°41′34″–121°13′34″ E, 29°13′55″–29°33′52″ N. Chinese original / 中文原文：保护产地范围：绍兴市新昌县现辖行政区域，包括儒岙镇、镜岭镇、回山镇、东茗乡、城南乡、澄潭街道、沃洲镇、小将镇、羽林街道、七星街道、南明街道、沙溪镇共计12个乡镇（街道）253个行政村。地理坐标：东经120°41′34″～121°13′34″，北纬29°13′55″～29°33′52″。 Raw materials & cultivars ： Select improved cultivars suitable for Longjing processing, including Longjing 43, Zhongcha 108, Zhenong 113, Zhenong 117, Jiaming No. 1, Yingshuang and Jiukeng. Chinese original / 中文原文：原料与品种：选用龙井43、中茶108、浙农113、浙农117、嘉茗一号、迎霜、鸠坑等适宜加工龙井茶的优良茶树品种。 Growing environment ： Elevation is 200–700 m. Soil types are red clay, yellow clay or yellow soil, with soil depth ≥80 cm, organic matter content ≥1.0%, groundwater level ≥100 cm, and soil pH 4.5–6.5. Chinese original / 中文原文：生长环境：海拔高度200～700m，土壤类型为红粘土、黄泥土或黄壤土，土层厚度≥80cm，有机质含量≥1.0%，地下水位≥100cm，土壤pH值4.5～6.5。 Processing requirements ： Pick in batches by lifting the shoots when the bush canopy has 10–15 standard bud-and-leaf shoots per m². Processing: spreading fresh leaves → initial pan-firing → cooling and moisture equilibration → finishing pan-firing → sorting and batch assembly. 1. Spreading fresh leaves. Spread thinly and evenly, no more than 3–5 cm deep, for 6–12 hours, until the leaf surfaces shrink, the leaves soften and turn dark green, and moisture falls to 70 (±2)%. 2. Initial pan-firing. Load 100–250 g of spread leaves at a pan-base temperature of 200–150°C. Work for 12–14 minutes, until the buds and leaves are straight and firm, uniformly emerald or tender green, and about 40% moisture. 3. Cooling and moisture equilibration. Remove flakes and fines, then promptly spread the pan-fired leaves to cool, no more than 2 cm deep, for 30–60 minutes. 4. Finishing pan-firing. Load 200–300 g at a pan-base temperature of 90–75°C. Work for 15–20 minutes, until the leaves are straight, pointed and smooth, with moisture at most 6.5%. Slightly increase the pan temperature before removal to develop aroma and bring out the colour. 5. Sieving and batch assembly. Combine winnowing, sorting and related methods to remove fines, yellow leaves, stems and foreign matter, then assemble batches by grade. Chinese original / 中文原文：加工要求：茶树蓬面达到10～15个标准芽叶/m2时进行采摘，分批次提手采摘。加工工艺：鲜叶摊放→青锅→摊凉回潮→辉锅→整理归堆。1.鲜叶摊放。薄摊均匀，厚度不超过3～5cm，摊放6-12小时，至叶面萎缩，叶质变软，叶色转暗绿，含水率降至70（±2）%。2.青锅。底温度200～150℃时摊青叶下锅，投叶量100～250g，历时12-14分钟，至芽叶身骨挺直，色泽翠绿或嫩绿一致，含水率降至40%左右。3.摊凉回潮。青锅叶去片末后及时摊凉，厚度不超过2cm，摊放30-60分钟。4.辉锅。底温度90～75℃时青锅叶下锅，投叶量200～300g，历时15-20分钟，至叶身挺直、尖削、光滑，含水率降至6.5%以下；出锅前略提高锅温，可提香透出色泽。5.分筛归堆。结合簸、拣等手段割去碎末，簸去黄片，拣梗剔杂，分级归堆。 Sensory qualities ： Dafo Longjing has “apricot-green liquor and a honey-chestnut aroma”: flat, smooth, plump, straight, tender-green leaves, clean and even; bright apricot-green liquor; a rich chestnut aroma; a mellow, full, sweet, brisk taste; and plump, tender, even, bright infused bud-and-leaf sets. Chinese original / 中文原文：感官品质：大佛龙井“杏绿汤、蜜栗香”，外形扁平光滑、肥壮挺直，色泽嫩绿，匀净；汤色杏绿明亮；栗香馥郁；滋味醇厚甘爽；叶底肥嫩成朵、匀齐明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1369 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： One reference method introduced by the tea association: steep 2 g of tea in 150 mL boiling water for about 60 seconds, then add 50 mL room-temperature water. This is a convenient recipe, not a uniform evaluation standard. Chinese original / 中文原文：茶协介绍的一种参考法：2克茶用150毫升沸水浸约60秒，再加入50毫升常温水；这是便捷配方，并非统一审评标准。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Dafo Longjing Chinese original / 中文原文：实物图：大佛龙井干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20417692 https://www.pwsannong.com/booklib/database/sublibrary?ID=1376&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Dafo Longjing; the gallery explicitly says “Dafo Longjing Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为大佛龙井；图集标题明确标注“大佛龙井干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Songyang Yinhou Chinese original / 中文原文：松阳银猴 Songyang, Lishui, Zhejiang Chinese original / 中文原文：浙江丽水松阳 identity： A Songyang green tea named for its curled, down-covered appearance. Chinese original / 中文原文：identity：以卷曲显毫形态得名的松阳绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml process： After spreading, perform first firing, rolling, second firing, third firing and drying, coordinating rolling and pan-firing with controlled pressure. Chinese original / 中文原文：process：摊放后经头青、揉捻、二青、三青及干燥，揉炒配合并控制轻重。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml appearance： Conspicuous silvery down, curled like monkey claws. Chinese original / 中文原文：appearance：银毫明显，卷曲似猴爪。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml aroma： Lasting chestnut aroma. Chinese original / 中文原文：aroma：栗香持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml taste： Fresh and rich, with a green liquor. Chinese original / 中文原文：taste：鲜浓，茶汤绿。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml history： Local tea-culture material records production and tea presentation; no earlier creation year is inferred from it. Chinese original / 中文原文：history：地方茶文化资料记录其制作和茶艺，未据这些材料推定更早的创制年份。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml culture： Watching tea through a glass, moistening it with a little water and the Phoenix Three Nods pouring gesture form part of local tea-art presentations. Chinese original / 中文原文：culture：玻璃杯观茶、少水润茶和凤凰三点头注水构成当地展示茶艺的一部分。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml identity： A curled, downy green tea from Songyang, with both a traditional five-stage route and a six-step combined machine/manual version. Chinese original / 中文原文：identity：松阳的卷曲显毫绿茶，传统五道主工序与机手结合六步版并存。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml process： Fresh-leaf sorting and spreading → first firing: heat-fixing → rolling → second firing and shaping → third firing to set shape and raise the down → initial and final drying. The mechanical version instead follows heat-fixing → rolling → second drying → hand shaping → drying → aroma enhancement; the two versions must not be combined into one extra-long process. The report is not a formal standard. Its times and temperatures relate to particular pans and leaf loads and are not generalized here as parameters for all equipment. Chinese original / 中文原文：process：鲜叶整理、摊放 → 头青：杀青 → 揉捻 → 二青造型 → 三青定形提毫 → 初烘、足干。机械版另为杀青→揉捻→烘二青→手工造型→烘干→提香，不能把两版拼成一道超长流程。报道非正式标准；文中时温是特定锅具、投量情境，本档不推广成所有设备参数。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Step-by-step processing / Traditional handmade variant in the 2010 local craft record Chinese original / 中文原文：逐步工序 / 2010地方技艺记录中的传统手工版 The mechanical version instead follows heat-fixing → rolling → second-stage drying → hand shaping → drying → aroma development. The two versions must not be joined into one extended sequence. The report is not a formal standard; its times and temperatures relate to particular pans and loads and are not generalized to all equipment. Chinese original / 中文原文：机械版另为杀青→揉捻→烘二青→手工造型→烘干→提香，不能把两版拼成一道超长流程。报道非正式标准；文中时温是特定锅具、投量情境，本档不推广成所有设备参数。 1. Sorting and spreading fresh leaves ： Remove foreign material, keep the buds and leaves intact, and spread them. Key observations: Process by grade and monitor even moisture loss. Chinese original / 中文原文：1. 鲜叶整理、摊放：剔除杂物，保持芽叶完整并摊放。 关键观察：分等级付制，观察均匀失水。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml 2. First heating: heat-fixing ： Combine tossing in the pan with covered pan-firing; spread to cool after fixation. Key observations: Fix evenly and thoroughly, tossing leaves apart, drawing lightly and scooping cleanly. Chinese original / 中文原文：2. 头青：杀青：以抛炒配合闷炒，杀青后摊凉。 关键观察：杀匀杀透，操作抛开、带轻、捞净。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml 3. Rolling ： After cooling, roll gently by hand. Key observations: Roll until a little tea juice emerges and strips form; do not copy prolonged machine rolling. Chinese original / 中文原文：3. 揉捻：摊凉后手工轻揉。 关键观察：揉至略有茶汁并成条，避免照搬机械长揉。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml 4. Shaping during the second heating ： First tighten the strips, then shape while pan-firing using shaking, grasping, rubbing and scooping. Key observations: Heat levels and hand techniques differ between earlier and later stages. Chinese original / 中文原文：4. 二青造型：先紧条，后结合抖、抓、搓、捞边炒边做形。 关键观察：工艺前后段火候与手法不同。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml 5. Third firing to set the shape and bring out the down ： Pan-fire slowly and gently to set the shape and reveal down. Key observations: Then spread to cool; bringing out the hairs does not mean mechanically removing them. Chinese original / 中文原文：5. 三青定形提毫：慢速轻炒，固定形状并显毫。 关键观察：之后摊凉，不把提毫理解成机械去毫。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml 6. Initial baking and final drying ： First dry and cool, then combine batches for final drying. Key observations: Finish by checking aroma and dryness; cool thoroughly before packaging. Chinese original / 中文原文：6. 初烘、足干：先初烘摊凉，再合批足干。 关键观察：以香气和干度检验收尾，包装前充分摊凉。 Songyang Yinhou, a treasure among China's famous teas | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Chinese original / 中文原文：松阳银猴国内名茶中的珍品 | https://syxww.zjol.com.cn/syxww/system/2010/06/24/012291633.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Conspicuous silvery down, curled like monkey claws. Chinese original / 中文原文：外形与汤色原描述：银毫明显，卷曲似猴爪。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Source description of aroma ： Lasting chestnut aroma. Chinese original / 中文原文：香气来源描述：栗香持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Source description of taste ： Fresh and rich, with a green liquor. Chinese original / 中文原文：滋味来源描述：鲜浓，茶汤绿。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 History of Songyang Yinhou (tea-art procedure) | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Chinese original / 中文原文：松阳银猴历史（茶艺程序） | https://syxww.zjol.com.cn/syxww/system/2017/07/21/030262953.shtml Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: robust, curled, abundantly downy, lustrous emerald green. Liquor colour: bright green. Aroma: lasting chestnut. Taste: rich and fresh. Infused leaves: bright tender green. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：壮实卷曲、多毫，色泽翠润；汤色：绿而明亮；香气：栗香持久；滋味：浓鲜；叶底：嫩绿明亮 Evidence Status: source_supported； Location in the source: Public entry preview: “Songyang Yinhou / Product Characteristics” ； Scope: The opening cultivar description's green buds and leaves and down traits are not treated as dry tea or infused leaves. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目预览“松阳银猴／产品特性”；适用范围：不把开头茶树品种的绿色芽叶、茸毛性状当作干茶或叶底。 Tea Encyclopedia · Songyang Yinhou: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1391&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·松阳银猴：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1391&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： A local tea-art demonstration uses 3 g of tea with 150 ml of water, first moistening with a little water before filling. Adjust to personal taste. Chinese original / 中文原文：地方茶艺示范以3克茶配150毫升水，先少水润茶再注足；可按个人口味调整。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Songyang Yinhou Chinese original / 中文原文：实物图：松阳银猴干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418266 https://www.pwsannong.com/booklib/database/sublibrary?ID=1391&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Songyang Yinhou, and its gallery explicitly says “Songyang Yinhou Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为松阳银猴；图集标题明确标注“松阳银猴干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Rizhao Green Tea Chinese original / 中文原文：日照绿茶 The administrative area of Rizhao, Shandong Chinese original / 中文原文：山东日照行政区域 identity： A regional name for green tea from Rizhao. The standard distinguishes curled and flat forms, so one appearance cannot represent all products. Chinese original / 中文原文：identity：日照产区绿茶的区域名称，标准区分卷曲形和扁形，不能只用一种外观代表全部。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 T/RZCX 006—2022 Technical Code for Rizhao Green Tea Processing: standards-library catalogue record. | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：标准馆题录 | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d process： The curled form is processed through fresh-leaf spreading, heat-fixing, cooling and moisture equilibration, rolling, breaking up clumps, second firing, further cooling, shaping, and drying to develop aroma; the flat form has its own corresponding steps. Chinese original / 中文原文：process：卷曲形按摊青、杀青、摊凉回潮、揉捻、解块、二青、再摊凉、做形、干燥提香等环节加工；扁形另有相应工序。 Verification status: excerpt_supported； The earlier sequence is compatible with the mechanized curled-form version; the new record is explicitly limited to chapter 5. The earlier entry mentions a separate flat-form route, but neither that full text nor the semi-manual version was fully read in this round. This is not upgraded to a unified process for the whole area. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；旧链与卷曲形机械版相容；新档明确只限第5章。旧条已提扁形另有流程，但扁形正文及半手工版本轮仍未全读，不升级为全产区统一工艺。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 T/RZCX 006—2022 Technical Code for Rizhao Green Tea Processing: standards-library catalogue record. | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：标准馆题录 | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d appearance： Includes two main processed appearances: curled and flat. Chinese original / 中文原文：appearance：包含卷曲形、扁形两种主要加工外观。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 T/RZCX 006—2022 Technical Code for Rizhao Green Tea Processing: standards-library catalogue record. | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：标准馆题录 | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d aroma： Commonly a rich chestnut aroma. Chinese original / 中文原文：aroma：常见浓郁栗香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shandong: free among mountains and sea, dining in Rizhao | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html Chinese original / 中文原文：山东·自在山海 食在日照 | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html taste： Sweet, mellow aftertaste, with a bright yellow-green liquor. Chinese original / 中文原文：taste：回味甘醇，汤黄绿明亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shandong: free among mountains and sea, dining in Rizhao | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html Chinese original / 中文原文：山东·自在山海 食在日照 | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html history： The local association's 2022 processing code has been checked. This technical text does not establish when the tea industry began. Chinese original / 中文原文：history：已核对2022年地方协会加工技术规程；该技术文本不承担茶业起源年代的证明。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 T/RZCX 006—2022 Technical Code for Rizhao Green Tea Processing: standards-library catalogue record. | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：标准馆题录 | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d culture： Coastal tea gardens and tea-tourism parks connect with local food culture, and tea is also used in regional tea foods. Chinese original / 中文原文：culture：沿海茶园、茶旅园区与地方饮食相结合，茶也被用于地方茶食。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shandong: free among mountains and sea, dining in Rizhao | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html Chinese original / 中文原文：山东·自在山海 食在日照 | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html identity： Rizhao Green Tea is a regional green-tea series. Different shapes and degrees of mechanisation need their own processes. Chinese original / 中文原文：identity：日照绿茶是地域绿茶系列，形制和机械化程度不同应各有流程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：第5章 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 T/RZCX 006—2022 Technical Code for Rizhao Green Tea Processing: standards-library catalogue record. | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：标准馆题录 | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d process： Spreading → heat-fixing, cooling and moisture redistribution → rolling and clump-breaking → second drying and cooling → shaping and drying → aroma enhancement and optional sorting. Only the mechanized main sequence for curled tea is verified. The code also contains partly mechanized/partly manual and flat-tea routes. This entry does not cover all Rizhao Green Tea; the text consists of sections returned by an official-platform search, and the full PDF was not successfully opened. Chinese original / 中文原文：process：摊青 → 杀青、摊凉回潮 → 揉捻、解块 → 二青、摊凉 → 做型干燥 → 提香与可选选别。仅核定卷曲形机械化主链；规程另有半机械半手工、扁形路线。本条不能覆盖全部日照绿茶，且正文为官方平台检索返回章节，未成功打开PDF全文。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：第5章 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 T/RZCX 006—2022 Technical Code for Rizhao Green Tea Processing: standards-library catalogue record. | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：标准馆题录 | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Step-by-step processing / T/RZCX006—2022 Chapter 5: mechanised curled-shape processing. Chinese original / 中文原文：逐步工序 / T/RZCX006—2022第5章：卷曲形机械化加工 Only the main mechanised route for the curled form was verified. The specification also has combined machine-and-hand and flat-form routes. This entry cannot cover all Rizhao Green Tea. The body text consists of sections returned by search from the official platform; the complete PDF was not successfully opened. Chinese original / 中文原文：仅核定卷曲形机械化主链；规程另有半机械半手工、扁形路线。本条不能覆盖全部日照绿茶，且正文为官方平台检索返回章节，未成功打开PDF全文。 1. Spreading fresh leaves ： Spread separately by cultivar, grade and picking batch in a clean, cool, ventilated place. Key observations: Turn gently and evenly, observing leaf softness and loss of grassy odour. Chinese original / 中文原文：1. 摊青：在清洁、阴凉、通风处按品种、等级、采摘批次分别摊放。 关键观察：轻翻均匀，观察叶质柔软和青草气散失。 T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：第5章 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 2. Heat-fixing, cooling and moisture redistribution ： Cool promptly after heat-fixing and allow moisture redistribution. Key observations: Heat-fix evenly and thoroughly. A specific machine's temperature and leaf load must be used as a coordinated set. Chinese original / 中文原文：2. 杀青、摊凉回潮：杀青后及时冷却回潮。 关键观察：杀匀杀透；具体机器的温度、投量只能成套使用。 T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：第5章 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 3. Rolling and breaking up clumps ： After light–heavy–light pressure, promptly break up clumps. Key observations: Roll tender leaves briefly under light pressure; older leaves may need heavier, longer rolling. Chinese original / 中文原文：3. 揉捻、解块：轻重轻加压后及时解散团块。 关键观察：嫩叶轻压短揉，老叶可加重、延长。 T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：第5章 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 4. Second heating and cooling ： The second drying may use pan-firing or baking, followed by cooling to room temperature. Key observations: Release moisture during second firing; do not join two equipment alternatives sequentially. Chinese original / 中文原文：4. 二青、摊凉：可炒二青或烘二青，然后冷却至室温。 关键观察：二青注意排湿，不把两种设备路径串行叠加。 T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：第5章 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 5. Shaping and drying ： Use suitable shaping equipment for the raw material and bake thoroughly dry. Key observations: The equipment example does not provide parameters applicable to every model. Chinese original / 中文原文：5. 做型干燥：按原料采用适当做型设备并烘足干。 关键观察：设备示例不是所有机型通用参数。 T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：第5章 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 6. Aroma enhancement and optional sorting ： Develop aroma after final drying; products from Third Grade fresh leaves may undergo further air and colour sorting. Key observations: Subsequent selection is a conditional branch, not mandatory for every grade. Chinese original / 中文原文：6. 提香与可选选别：足干后提香；三级鲜叶产品可再风选、色选。 关键观察：后续选别是有条件分支，不是全部等级必经。 T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：第5章 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNjMyODU%28eq%29 Step-by-step processing / Announcement No. 646 / curled type Chinese original / 中文原文：逐步工序 / 第646号公告 / 卷曲形 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： Stage 1 of this product version in the cited protection requirements: spreading. Key observations: Chinese original / 中文原文：1. 摊青：所引保护要求中本产品版本的第1道环节：摊青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： Stage 3 of this product version in the cited protection requirements: rolling. Key observations: Chinese original / 中文原文：3. 揉捻：所引保护要求中本产品版本的第3道环节：揉捻。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Second heating ： Stage 4 of this product version in the cited protection requirements: second firing. Key observations: Chinese original / 中文原文：4. 二青：所引保护要求中本产品版本的第4道环节：二青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Shaping and baking dry ： Fifth stage of this product version in the cited protection requirements: shaping and drying. Key observations: Chinese original / 中文原文：5. 做形烘干：所引保护要求中本产品版本的第5道环节：做形烘干。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Aroma development ： Step 6 for this product version in the cited protection requirements: aroma development. Key observations: Chinese original / 中文原文：6. 提香：所引保护要求中本产品版本的第6道环节：提香。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Packaging ： Stage 7 of this product version in the cited protection requirements: packaging. Key observations: Chinese original / 中文原文：7. 包装：所引保护要求中本产品版本的第7道环节：包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 8. Placing in storage ： Stage 8 of this product version in the cited protection requirements: warehouse storage. Key observations: Chinese original / 中文原文：8. 入库：所引保护要求中本产品版本的第8道环节：入库。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / flat-shaped Chinese original / 中文原文：逐步工序 / 第646号公告 / 扁形 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： Stage 1 of this product version in the cited protection requirements: spreading. Key observations: Chinese original / 中文原文：1. 摊青：所引保护要求中本产品版本的第1道环节：摊青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Straightening ： Step 3 for this product version in the cited protection requirements: leaf alignment. Key observations: Chinese original / 中文原文：3. 理条：所引保护要求中本产品版本的第3道环节：理条。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Shaping (flattening) ： Fourth stage of this product version in the cited protection requirements: shaping by flattening. Key observations: Chinese original / 中文原文：4. 做形（压扁）：所引保护要求中本产品版本的第4道环节：做形（压扁）。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Polishing and drying ： Stage 5 of this product version in the cited protection requirements: final pan-drying. Key observations: Chinese original / 中文原文：5. 辉干：所引保护要求中本产品版本的第5道环节：辉干。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Packaging ： Stage 6 of this product version in the cited protection requirements: packaging. Key observations: Chinese original / 中文原文：6. 包装：所引保护要求中本产品版本的第6道环节：包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Placing in storage ： Step 7 for this product version in the cited protection requirements: warehousing. Key observations: Chinese original / 中文原文：7. 入库：所引保护要求中本产品版本的第7道环节：入库。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： (1) Curled form. Dry-leaf appearance: fine, tight, curled, even strips; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: pronounced aroma, ranging from fresh and tender to fairly clean; liquor colour ranges from bright tender green to fairly bright yellow, but must not be cloudy; taste is mellow, without off-flavors; infused leaves range from bright to fairly bright, but must not be mottled. (2) Flat form. Dry-leaf appearance: flat, ranging from smooth to fairly flat by grade; colour ranges from tender green to deep green; even and clean. Internal qualities: pronounced aroma, ranging from chestnut fragrance to clean and characteristic; taste is mellow, without off-flavors; liquor colour ranges from bright yellow-green to fairly bright yellow-green; infused leaves range from bright to green with some unevenness. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：（1）卷曲形。外形：条索细紧、卷曲、匀整；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎；内质：香气高，从鲜嫩到尚纯；汤色从嫩绿明亮到黄尚亮，但不得浑浊；滋味醇，无异味；叶底从明亮到尚亮，但不得花杂。（2）扁形。外形：外形扁平，不同级别茶叶从光滑到尚平；色泽从嫩绿到深绿；匀整洁净。内质：香气高，从栗香到纯正；滋味醇，无异味；汤色从黄绿明亮到黄绿尚亮；叶底从明亮到绿欠匀 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 898. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第898页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Original descriptions of dry-leaf appearance and liquor colour ： Includes two main processed appearances: curled and flat. Chinese original / 中文原文：外形与汤色原描述：包含卷曲形、扁形两种主要加工外观。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 T/RZCX 006—2022 Technical Code for Rizhao Green Tea Processing: standards-library catalogue record. | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Chinese original / 中文原文：T/RZCX 006—2022 日照绿茶加工技术规程：标准馆题录 | https://www.ndls.org.cn/standard/detail/64ef2a7d409acf155a8998e76455710d Source description of aroma ： Commonly a rich chestnut aroma. Chinese original / 中文原文：香气来源描述：常见浓郁栗香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shandong: free among mountains and sea, dining in Rizhao | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html Chinese original / 中文原文：山东·自在山海 食在日照 | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html Source description of taste ： Sweet, mellow aftertaste, with a bright yellow-green liquor. Chinese original / 中文原文：滋味来源描述：回味甘醇，汤黄绿明亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shandong: free among mountains and sea, dining in Rizhao | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html Chinese original / 中文原文：山东·自在山海 食在日照 | https://zhuanti.mct.gov.cn/xcss2024_xcygj/shandong/detail_g7yU_1048/7490.html 2025 GI protection requirements / curled shape (across grades). ： Dry-leaf appearance: fine, tight, curled, uniform strips, vivid green to dark green, without dry yellowing or broken pieces. Liquor colour: bright tender green to reasonably bright yellow, without cloudiness. Aroma: high, ranging from fresh and tender to reasonably clean. Taste: mellow, without off-flavours. Infused leaves: bright to reasonably bright, without mixed, uneven colouring. Chinese original / 中文原文：2025地理标志保护要求 / 卷曲形（跨等级范围）：干茶外形：条索细紧、卷曲、匀整；翠绿到墨绿，不得枯黄、断碎；汤色：嫩绿明亮到黄尚亮，不得浑浊；香气：香气高，从鲜嫩到尚纯；滋味：醇，无异味；叶底：明亮到尚亮，不得花杂 Evidence Status: primary_source_verified； Location in the source: PDF pages 898–900, Rizhao Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第898—900页，日照绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / Flat (cross-grade scope). ： Dry-leaf appearance: flat, from smooth to reasonably flat; tender green to dark green; uniform and clean. Liquor colour: bright yellow-green to reasonably bright yellow-green. Aroma: high, ranging from chestnut to clean and characteristic. Taste: mellow, without off-flavours. Infused leaves: ranging from bright to green and somewhat uneven. Chinese original / 中文原文：2025地理标志保护要求 / 扁形（跨等级范围）：干茶外形：扁平，光滑到尚平；嫩绿到深绿；匀整洁净；汤色：黄绿明亮到黄绿尚亮；香气：香气高，从栗香到纯正；滋味：醇，无异味；叶底：明亮到绿欠匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 898–900, Rizhao Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第898—900页，日照绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Current administrative areas of Donggang and Lanshan districts, Ju County, and Wulian County, Rizhao, Shandong. Chinese original / 中文原文：保护产地范围：山东省日照市的东港区、岚山区、莒县、五莲县现辖行政区域 Raw materials & cultivars ： Superior small- and medium-leaf cultivars including the Huangshan population, Longjing No. 43, Fuding Dabaicha and Jiukeng. Chinese original / 中文原文：原料与品种：选用黄山群体、龙井43、福鼎大白、鸠坑中小叶种茶树优良品种 Growing environment ： The plot should be sunny and sheltered, with slope no more than 25°, soil pH 4.5–6.5, organic matter above 1.0%, soil depth at least 60 cm, and groundwater below 100 cm. Chinese original / 中文原文：生长环境：要求地块背风向阳，坡度在25o以下，土壤pH值4.5～6.5，有机质含量大于1.0%，土层厚度不低于60cm，地下水位在100cm以下 Plucking requirements ： 1. Picking season. From April 10 to September 30 each year. 2. Picking standards. Special Grade mainly requires one bud with one newly unfolding leaf, with one bud and one leaf making up no more than 10%. Grade 1 mainly requires one bud with one leaf to one bud with two newly unfolding leaves, with one bud and two leaves making up no more than 20%. Grade 2 mainly requires one bud with two leaves to one bud with three newly unfolding leaves, with one bud and three leaves making up no more than 30%. All grades must be picked promptly and appropriately in separate batches according to the standards. 3. Picking method. Pick by lifting the shoot; do not strip or grab the leaves. Keep buds and leaves intact, fresh, even, and clean. Chinese original / 中文原文：采摘要求：1.采摘时间。每年4月10日至9月30日为采摘期。2.采摘标准。特级茶要求一芽一叶初展为主，一芽一叶在10%以下；一级茶要求一芽一叶至一芽二叶初展为主，含一芽二叶在20%以下；二级茶要求一芽二叶至一芽三叶初展为主，含一芽三叶在30%以下；不同级别茶叶均需按标准分批及时采、合理采。3.采摘方法。提手采，不应捋采和抓采，保持芽叶完整、新鲜、匀净 Processing requirements ： 1. Processing flow. (1) Curled form. Spreading → heat-fixing → rolling → second drying → shaping and drying → aroma enhancement → packaging → storage. (2) Flat form. Spreading → heat-fixing → straightening → shaping (flattening) → final pan-drying → packaging → storage. 2. Processing requirements. Fresh leaves must be aired in layers no deeper than 5 cm, with water loss controlled at 15%–20%. Feed fresh leaves evenly during heat-fixing, selecting temperature and time according to the principle of more thorough heat-fixing for tender leaves and lighter heat-fixing for mature leaves. During shaping, adjust the temperature from high to low while straightening and shaping. Chinese original / 中文原文：加工要求：1.工艺流程。（1）卷曲形。摊青→杀青→揉捻→二青→做形烘干→提香→包装→入库。（2）扁形。摊青→杀青→理条→做形（压扁）→辉干→包装→入库。2.工艺要求。鲜叶必须进行摊晾，摊放厚度不超过5cm，鲜叶失水率应控制在15%～20%之间。杀青时投放鲜叶要均匀一致，按照“嫩叶老杀、老叶嫩杀”的原则选择不同的杀青温度和时间。做形时按照先高后低的原则调整温度，进行理条、整形 Sensory qualities ： (1) Curled form. Dry-leaf appearance: fine, tight, curled, even strips; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: pronounced aroma, ranging from fresh and tender to fairly clean; liquor colour ranges from bright tender green to fairly bright yellow, but must not be cloudy; taste is mellow, without off-flavors; infused leaves range from bright to fairly bright, but must not be mottled. (2) Flat form. Dry-leaf appearance: flat, ranging from smooth to fairly flat by grade; colour ranges from tender green to deep green; even and clean. Internal qualities: pronounced aroma, ranging from chestnut fragrance to clean and characteristic; taste is mellow, without off-flavors; liquor colour ranges from bright yellow-green to fairly bright yellow-green; infused leaves range from bright to green with some unevenness. Chinese original / 中文原文：感官品质：（1）卷曲形。外形：条索细紧、卷曲、匀整；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎；内质：香气高，从鲜嫩到尚纯；汤色从嫩绿明亮到黄尚亮，但不得浑浊；滋味醇，无异味；叶底从明亮到尚亮，但不得花杂。（2）扁形。外形：外形扁平，不同级别茶叶从光滑到尚平；色泽从嫩绿到深绿；匀整洁净。内质：香气高，从栗香到纯正；滋味醇，无异味；汤色从黄绿明亮到黄绿尚亮；叶底从明亮到绿欠匀 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=898 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Rizhao green tea Chinese original / 中文原文：实物图：日照绿茶干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C229_1.jpg https://shinowazuri.com/tea-guide-article/zhongguo/%e6%97%a5%e7%85%a7%e7%b7%91%e8%8c%b6%e3%80%80%e3%83%8b%e3%83%83%e3%82%b7%e3%83%a7%e3%82%a6%e3%83%aa%e3%83%a7%e3%82%af%e3%83%81%e3%83%a3.html Basis for the match: The original Tea Guide page is a dedicated Rizhao Green Tea entry and explicitly identifies Rizhao City, Shandong. Its main image agrees with the named caption, and actual pixels of dry tea on a plate were inspected. Chinese original / 中文原文：对应依据：茶指南原页为日照绿茶独立条目，明确山东省日照市产区；主图与文内具名图注一致，已查看真实盘装干茶像素。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Rizhao Green Tea sample displayed by Tea Guide; producer, grade, and production year unverified. Chinese original / 中文原文：样本范围：茶指南所展示的日照绿茶样品，生产者、等级和采制年份未核定。 Laoshan Green Tea Chinese original / 中文原文：崂山绿茶 The Laoshan tea-growing area, Qingdao, Shandong Chinese original / 中文原文：山东青岛崂山茶区 identity： A renowned northern green tea from a region developed through the introduction of tea plants from southern China. Chinese original / 中文原文：identity：南茶北引形成的北方绿茶产区名品。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Archives of introducing southern tea to the north reveal Laoshan tea's origins south of the Yangtze | https://fzggw.cq.gov.cn/zwxx/bmdt/202002/t20200212_5197762.html Chinese original / 中文原文：南茶北引档案曝光 崂山茶老家原在江南 | https://fzggw.cq.gov.cn/zwxx/bmdt/202002/t20200212_5197762.html appearance： Tender-toned, bright liquor. Chinese original / 中文原文：appearance：茶汤嫩亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 One leaf brings prosperity to a community | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml Chinese original / 中文原文：一片叶子富裕一方百姓 | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml taste： Fresh, brisk and mellow, soft and smooth on entry, with a distinct sweet aftertaste. Chinese original / 中文原文：taste：鲜爽醇厚，入口绵滑，回甘明显。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 One leaf brings prosperity to a community | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml Chinese original / 中文原文：一片叶子富裕一方百姓 | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml history： The Qingdao archives report records introduction attempts in winter 1957 and their difficulties. Laoshan's modern tea-growing history should be understood in the context of the 20th-century introduction of southern tea to the north. Chinese original / 中文原文：history：青岛档案报道记录1957年冬季引种尝试及其困难；崂山现代种茶史应放在20世纪南茶北引背景下理解。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Archives of introducing southern tea to the north reveal Laoshan tea's origins south of the Yangtze | https://fzggw.cq.gov.cn/zwxx/bmdt/202002/t20200212_5197762.html Chinese original / 中文原文：南茶北引档案曝光 崂山茶老家原在江南 | https://fzggw.cq.gov.cn/zwxx/bmdt/202002/t20200212_5197762.html culture： Introduction and acclimatization, the mountain-and-sea environment and local farmers' production shape contemporary Laoshan tea culture. Chinese original / 中文原文：culture：引种驯化、山海环境与地方茶农生产形成当代崂山茶文化。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Archives of introducing southern tea to the north reveal Laoshan tea's origins south of the Yangtze | https://fzggw.cq.gov.cn/zwxx/bmdt/202002/t20200212_5197762.html Chinese original / 中文原文：南茶北引档案曝光 崂山茶老家原在江南 | https://fzggw.cq.gov.cn/zwxx/bmdt/202002/t20200212_5197762.html One leaf brings prosperity to a community | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml Chinese original / 中文原文：一片叶子富裕一方百姓 | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml process： The field report records spreading/cooling, heat-fixing, rolling, and drying/aroma enhancement at a Xiaowang Village factory, illustrating local green-tea processing. That factory’s operations are not uniform parameters for all Laoshan Tea. Chinese original / 中文原文：process：所读现场报道记录晓望村茶厂的鲜叶摊晾、杀青、揉捻和干燥提香，展现当地绿茶的加工实例；厂家的具体操作不等于全部崂山茶统一参数。 Verification status: source_supported； The earlier text explicitly identifies a “local processing example,” so its scope is correct. The original newspaper date, 2026-06-19, is used. The government reprint shows 2026-06-23; the URL cannot establish 06-26. Chinese original / 中文原文：核验状态：source_supported；旧文明确“当地加工实例”，范围正确。采用原始报纸2026-06-19日期；原政府转载页面显示2026-06-23，不能从URL推为06-26。 Laoshan Bay: beautiful mountains and sea tell a captivating “sweet story” | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202606/t20260626_10644526.shtml Chinese original / 中文原文：崂山湾：秀丽山海演绎精彩“甜蜜故事” | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202606/t20260626_10644526.shtml identity： Uses on-site processing reporting from Laokuang Zunpu Tea Garden in Xiaowang Village as a local production example. Chinese original / 中文原文：identity：以晓望村崂矿尊圃茶园现场加工报道作为地方生产实例。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Laoshan Bay: beautiful mountains and sea tell a captivating “sweet story” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm Chinese original / 中文原文：崂山湾：秀丽山海演绎精彩“甜蜜故事” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm process： Spreading → heat-fixing → rolling → drying and aroma development. The report concerns a specific factory and does not detail all fine operations or parameters. It cannot be called a unified complete process for the entire area. Chinese original / 中文原文：process：摊晾 → 杀青 → 揉捻 → 干燥提香。报道对象是具体茶厂，未交代所有细工序和参数，不能称全产区统一完整工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Laoshan Bay: beautiful mountains and sea tell a captivating “sweet story” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm Chinese original / 中文原文：崂山湾：秀丽山海演绎精彩“甜蜜故事” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm Step-by-step processing / A concise main sequence observed on site by Qingdao Daily in June 2026. Chinese original / 中文原文：逐步工序 / 2026年6月青岛日报现场观察的简明主链 The report concerns a specific factory and does not explain every detailed operation or parameter; it cannot be called a complete, unified process for the whole area. Chinese original / 中文原文：报道对象是具体茶厂，未交代所有细工序和参数，不能称全产区统一完整工艺。 1. Spreading to air ： First spread the fresh leaves to cool. Key observations: The report calls it “spreading/cooling and withering,” with no moisture-loss target. Chinese original / 中文原文：1. 摊晾：鲜叶先摊晾。 关键观察：报道用语为“摊晾萎凋”，未给失水指标。 Laoshan Bay: beautiful mountains and sea tell a captivating “sweet story” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm Chinese original / 中文原文：崂山湾：秀丽山海演绎精彩“甜蜜故事” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm 2. Heat-fixing ： After spreading, process in a heat-fixing machine. Key observations: The on-site account describes the rotating drum in operation. Chinese original / 中文原文：2. 杀青：摊晾后由杀青机加工。 关键观察：现场描述滚筒运转。 Laoshan Bay: beautiful mountains and sea tell a captivating “sweet story” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm Chinese original / 中文原文：崂山湾：秀丽山海演绎精彩“甜蜜故事” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm 3. Rolling ： Roll after heat-fixing. Key observations: Time and pressure were not reported. Chinese original / 中文原文：3. 揉捻：杀青后揉捻。 关键观察：未报道时间、压力。 Laoshan Bay: beautiful mountains and sea tell a captivating “sweet story” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm Chinese original / 中文原文：崂山湾：秀丽山海演绎精彩“甜蜜故事” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm 4. Drying to develop aroma ： Final drying and aroma enhancement. Key observations: No stage-specific temperatures or moisture levels were reported. Chinese original / 中文原文：4. 干燥提香：最后干燥、提香。 关键观察：未报道分段温度或水分。 Laoshan Bay: beautiful mountains and sea tell a captivating “sweet story” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm Chinese original / 中文原文：崂山湾：秀丽山海演绎精彩“甜蜜故事” | https://epaper.qingdaonews.com/qdrb/html/2026-06/19/content_144590_3556377.htm Step-by-step processing / Q/LCC 0001S-2021 Historical Company Version / Curled Form Chinese original / 中文原文：逐步工序 / Q/LCC 0001S-2021历史企业版／卷曲形 Limited to the company's original 2021 edition. The withering placement in its scope clause conflicts with 4.2 and is not used. Scope: the complete named route in clause 4.2; historical company edition. Chinese original / 中文原文：仅限该企业2021版原文；不采用范围条款中与4.2不一致的“萎凋”排列。 适用范围：第4.2条完整具名路线；历史企业版 1. Spreading fresh leaves ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：1. 鲜叶摊青：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 2. Heat-fixing ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：2. 杀青：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 3. Rolling ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：3. 揉捻：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 4. Second heating ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：4. 二青：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 5. Shaping and pan-drying ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：5. 做形炒干：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 6. Drying by baking ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：6. 烘干：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 7. Cooling ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：7. 冷却：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 8. Packaging ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：8. 包装：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 9. Inspection ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：9. 检验：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 10. Placing in storage ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：10. 入库：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Step-by-step processing / Q/LCC 0001S-2021 historical enterprise version / flat shape. Chinese original / 中文原文：逐步工序 / Q/LCC 0001S-2021历史企业版／扁形 Limited to the company's original 2021 edition. The withering placement in its scope clause conflicts with 4.2 and is not used. Scope: the complete named route in clause 4.2; historical company edition. Chinese original / 中文原文：仅限该企业2021版原文；不采用范围条款中与4.2不一致的“萎凋”排列。 适用范围：第4.2条完整具名路线；历史企业版 1. Spreading fresh leaves ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：1. 鲜叶摊青：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 2. Heat-fixing ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：2. 杀青：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 3. Straightening ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：3. 理条：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 4. Shaping ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：4. 做形：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 5. Polishing and drying ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：5. 辉干：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 6. Packaging ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：6. 包装：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 7. Inspection ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：7. 检验：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf 8. Placing in storage ： Follow the processing sequence in clause 4.2. Key observations: Chinese original / 中文原文：8. 入库：依据4.2条的加工次序。 关键观察： Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tender-toned, bright liquor. Chinese original / 中文原文：外形与汤色原描述：茶汤嫩亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 One leaf brings prosperity to a community | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml Chinese original / 中文原文：一片叶子富裕一方百姓 | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml Source description of taste ： Fresh, brisk and mellow, soft and smooth on entry, with a distinct sweet aftertaste. Chinese original / 中文原文：滋味来源描述：鲜爽醇厚，入口绵滑，回甘明显。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 One leaf brings prosperity to a community | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml Chinese original / 中文原文：一片叶子富裕一方百姓 | https://www.qingdao.gov.cn/zwgk/xxgk/nync/gkml/gzxx/202511/t20251125_10379405.shtml Q/LCC 0001S-2021 historical enterprise version / curled shape · Special Grade. ： Dry-leaf appearance: plump, tender, tightly formed, pointed tips visible, lustrous green, even and clean. Liquor colour: clear bright green. Aroma: pea-like. Taste: fresh and mellow. Infused leaves: relatively intact buds/leaves, bright tender green. Chinese original / 中文原文：Q/LCC 0001S-2021 历史企业版／卷曲形·特级：干茶：肥嫩紧结、显锋苗，绿润，匀整匀净；汤色：清绿明亮；香气：豌豆香；滋味：鲜醇；叶底：芽叶较完整，嫩绿明亮。 Evidence Status: primary_source_verified； Location in the source: 4.3 Table 1, PDF page 4, printed page 2. ； Scope: A historical enterprise standard, valid for three years from publication according to its text; current continuation unverified. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：4.3表1，PDF第4页、印刷第2页；适用范围：历史企业标准版本；有效期原文为发布起3年，未核实现行延续。 Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Q/LCC 0001S-2021, historical enterprise version / Curled · First Grade. ： Dry-leaf appearance: tight strips with bud tips, reasonably lustrous green, uniform and clean. Liquor colour: yellow-green and reasonably bright. Aroma: fresh. Taste: rich and mellow. Infused leaves: reasonably tender and uniform, yellow-green and reasonably bright. Chinese original / 中文原文：Q/LCC 0001S-2021 历史企业版／卷曲形·一级：干茶：紧结有锋苗，尚绿润，匀整洁净；汤色：黄绿尚明亮；香气：清香；滋味：醇厚；叶底：尚嫩尚匀，黄绿尚明亮。 Evidence Status: primary_source_verified； Location in the source: 4.3 Table 1, PDF page 4, printed page 2. ； Scope: A historical enterprise standard, valid for three years from publication according to its text; current continuation unverified. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：4.3表1，PDF第4页、印刷第2页；适用范围：历史企业标准版本；有效期原文为发布起3年，未核实现行延续。 Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Q/LCC 0001S-2021 Historical Company Version / Curled Form · Qualified ： Dry-leaf appearance: tight and firm, dark and lustrous, fairly even and clean. Liquor colour: green-yellow. Aroma: clean and characteristic. Taste: fairly mellow and clean. Infused leaves: mostly green-yellow. Chinese original / 中文原文：Q/LCC 0001S-2021 历史企业版／卷曲形·合格：干茶：紧实，墨润，尚匀整尚洁净；汤色：绿黄；香气：纯正；滋味：尚醇正；叶底：较多绿黄。 Evidence Status: primary_source_verified； Location in the source: 4.3 Table 1, PDF page 4, printed page 2. ； Scope: A historical enterprise standard, valid for three years from publication according to its text; current continuation unverified. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：4.3表1，PDF第4页、印刷第2页；适用范围：历史企业标准版本；有效期原文为发布起3年，未核实现行延续。 Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Q/LCC 0001S-2021 historical enterprise version / flat shape · Special Grade. ： Dry-leaf appearance: flat, smooth, upright, lustrous green, even and clean. Liquor colour: clear bright green. Aroma: pea-like. Taste: fresh and mellow. Infused leaves: relatively intact buds/leaves, bright tender green. Chinese original / 中文原文：Q/LCC 0001S-2021 历史企业版／扁形·特级：干茶：扁平光润挺直，绿润，匀整匀净；汤色：清绿明亮；香气：豌豆香；滋味：鲜醇；叶底：芽叶较完整，嫩绿明亮。 Evidence Status: primary_source_verified； Location in the source: Clause 4.3 Table 2, PDF page 4, printed page 2. ； Scope: A historical enterprise standard, valid for three years from publication according to its text; current continuation unverified. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：4.3表2，PDF第4页、印刷第2页；适用范围：历史企业标准版本；有效期原文为发布起3年，未核实现行延续。 Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Q/LCC 0001S-2021, historical enterprise version / Flat · First Grade. ： Dry-leaf appearance: flat and straight, reasonably lustrous green, uniform and clean. Liquor colour: yellow-green and reasonably bright. Aroma: fresh. Taste: rich and mellow. Infused leaves: reasonably tender and uniform, yellow-green and reasonably bright. Chinese original / 中文原文：Q/LCC 0001S-2021 历史企业版／扁形·一级：干茶：扁平挺直，尚绿润，匀整洁净；汤色：黄绿尚明亮；香气：清香；滋味：醇厚；叶底：尚嫩尚匀，黄绿尚明亮。 Evidence Status: primary_source_verified； Location in the source: Clause 4.3 Table 2, PDF page 4, printed page 2. ； Scope: A historical enterprise standard, valid for three years from publication according to its text; current continuation unverified. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：4.3表2，PDF第4页、印刷第2页；适用范围：历史企业标准版本；有效期原文为发布起3年，未核实现行延续。 Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Q/LCC 0001S-2021 Historical Company Version / Flat Form · Qualified ： Dry-leaf appearance: flat, lustrous dark green, reasonably even and clean; liquor colour: greenish yellow; aroma: clean and characteristic; taste: reasonably mellow and clean; infused leaves: dark green. Chinese original / 中文原文：Q/LCC 0001S-2021 历史企业版／扁形·合格：干茶：扁平，墨润，尚匀整尚洁净；汤色：绿黄；香气：纯正；滋味：尚醇正；叶底：暗绿。 Evidence Status: primary_source_verified； Location in the source: Clause 4.3 Table 2, PDF page 4, printed page 2. ； Scope: A historical enterprise standard, valid for three years from publication according to its text; current continuation unverified. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：4.3表2，PDF第4页、印刷第2页；适用范围：历史企业标准版本；有效期原文为发布起3年，未核实现行延续。 Q/LCC 0001S-2021, Laoshan Green Tea. | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Chinese original / 中文原文：Q/LCC 0001S-2021 崂山绿茶 | https://static1.tianyancha.com/czd_file/fs/f0b13134-189f-443a-875a-1b84552076e9.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The 2021 enterprise standard includes a three-year validity clause. It is retained as a historical company version, not a current mandatory or nationwide grading system. The curled-form pass-grade infused-leaf wording, “mostly green-yellow,” is retained without silent correction. Chinese original / 中文原文：2021企业标准有三年有效期条款，作为历史企业版本保留，不作为当前强制或全国统一等级。卷曲形合格叶底原文为“较多绿黄”，未擅改。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Laoshan green tea Chinese original / 中文原文：实物图：崂山绿茶干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C235_1.jpg https://shinowazuri.com/tea-guide-article/zhongguo/%e5%b4%82%e5%b1%b1%e7%b7%91%e8%8c%b6%e3%80%80%e3%83%ad%e3%82%a6%e3%82%b6%e3%83%b3%e3%83%aa%e3%83%a7%e3%82%af%e3%83%81%e3%83%a3.html Basis for the match: The original tea-guide page is a dedicated Laoshan Green Tea entry, explicitly locating it in Laoshan, Qingdao, Shandong. Main image and named in-text caption match; individual images show actual dry tea on plates. Chinese original / 中文原文：对应依据：茶指南原页为崂山绿茶独立条目，明确产地为山东青岛崂山；主图与文内具名图注相同，逐图可见真实盘装干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Laoshan Green Tea sample shown by Tea Guide; producer, harvest/production year and grade are unverified. Chinese original / 中文原文：样本范围：茶指南所展示的崂山绿茶样品，生产者、采制年份与等级未核定。 Hanzhong Xianhao Chinese original / 中文原文：汉中仙毫 Xixiang, Mianxian, and other Qinling–Daba tea-growing areas of Hanzhong, Shaanxi Chinese original / 中文原文：陕西汉中西乡、勉县等秦巴茶区 identity： A regional public brand for Hanzhong premium green tea, formed by integrating several local tea brands. Chinese original / 中文原文：identity：汉中名优绿茶区域公用品牌，形成于多个地方茶品牌整合。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Beautiful tea regions of Shaanxi and high-quality Hanzhong Xianhao | https://snipa.shaanxi.gov.cn/sy/sqyw/202504/t20250402_3469830.html Chinese original / 中文原文：陕西茶区风景秀“汉中仙毫”品质优 | https://snipa.shaanxi.gov.cn/sy/sqyw/202504/t20250402_3469830.html Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml process： Handcraft competition material shows the main operations as heat-fixing, leaf alignment, shaping and drying. Chinese original / 中文原文：process：手工竞赛资料显示主要包括杀青、理条、做形和干燥。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml appearance： Slightly flat and elegant, even, tender green with visible down. Chinese original / 中文原文：appearance：微扁挺秀，匀齐，嫩绿显毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Municipal tea association combats counterfeit Hanzhong Xianhao across regions | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml Chinese original / 中文原文：市茶业协会跨区打击假冒“汉中仙毫” | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml taste： Fresh and brisk with a sweet aftertaste, clear yellow-green liquor. Chinese original / 中文原文：taste：鲜爽回甘，汤黄绿清澈。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Municipal tea association combats counterfeit Hanzhong Xianhao across regions | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml Chinese original / 中文原文：市茶业协会跨区打击假冒“汉中仙毫” | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml history： The Shaanxi Intellectual Property Administration records consolidation into three brands in 2005, followed by unified use of the Hanzhong Xianhao regional brand in 2007. Chinese original / 中文原文：history：陕西省知识产权局记载2005年先整合为三个品牌，2007年进一步统一使用汉中仙毫区域品牌。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Beautiful tea regions of Shaanxi and high-quality Hanzhong Xianhao | https://snipa.shaanxi.gov.cn/sy/sqyw/202504/t20250402_3469830.html Chinese original / 中文原文：陕西茶区风景秀“汉中仙毫”品质优 | https://snipa.shaanxi.gov.cn/sy/sqyw/202504/t20250402_3469830.html culture： Handmade tea competitions, spring garden-opening events and local tea-industry transmission jointly advance the brand. Chinese original / 中文原文：culture：手工制茶比赛、春茶开园与地方茶业传承共同推动品牌发展。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml identity： A Xianhao product within the Hanzhong green tea system. This entry records only the main route displayed at Xixiang's 2023 handcraft competition. Chinese original / 中文原文：identity：汉中绿茶体系中的仙毫产品，本条只记录2023西乡手工技艺比赛展示的主链。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml process： Heat-fixing → leaf alignment → shaping → drying. This records operations at an actual event, not a code for the entire Hanzhong Xianhao production area. Dedicated standard text is still needed for fresh-leaf pretreatment, stage controls and the mechanical version. Chinese original / 中文原文：process：杀青 → 理条 → 做形 → 干燥。这是实际活动中的工序记录，不是汉中仙毫全产区工艺规程；鲜叶预处理、阶段控制和机械版仍待取得专属标准正文。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Step-by-step processing / Main sequence recorded at the 2023 Xixiang hand-made tea competition Chinese original / 中文原文：逐步工序 / 2023西乡手工制茶比赛记录的主链 An event-based process record, not a code for the entire Hanzhong Xianhao area. Fresh-leaf pretreatment, stage controls, and the mechanical version await a dedicated standard’s full text. Chinese original / 中文原文：这是实际活动中的工序记录，不是汉中仙毫全产区工艺规程；鲜叶预处理、阶段控制和机械版仍待取得专属标准正文。 1. Heat-fixing ： Initial pan-processing stage in the competition. Key observations: The source gives no heat-fixing equipment, time or temperature. Chinese original / 中文原文：1. 杀青：比赛中的首段炒制。 关键观察：来源未载杀青设备与时温。 Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml 2. Straightening ： Straighten the strands after heat-fixing. Key observations: Retain the sequence in the on-site report. Chinese original / 中文原文：2. 理条：杀青后整理条形。 关键观察：按现场报道顺序保留。 Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml 3. Shaping ： Further develop the Xianhao appearance. Key observations: This source does not give details of hand movements; these must not be invented. Chinese original / 中文原文：3. 做形：进一步塑造仙毫外观。 关键观察：本来源未列手势细节，不能补造。 Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml 4. Drying ： Complete drying for sample evaluation. Key observations: The competition's total time limit must not be treated as an actual production cycle. Chinese original / 中文原文：4. 干燥：完成干燥，供样茶评审。 关键观察：比赛总限时不能充当真实生产总周期。 Promoting craftsmanship and passing on tea-making skills | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Chinese original / 中文原文：弘扬工匠精神 传承制茶技艺 | https://www.snxx.gov.cn/xxxzf/xxxwzx/gzdt/202304/8a2a7fba42db478b8886a78197e92af4.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Slightly flat and elegant, even, tender green with visible down. Chinese original / 中文原文：外形与汤色原描述：微扁挺秀，匀齐，嫩绿显毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Municipal tea association combats counterfeit Hanzhong Xianhao across regions | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml Chinese original / 中文原文：市茶业协会跨区打击假冒“汉中仙毫” | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml Source description of taste ： Fresh and brisk with a sweet aftertaste, clear yellow-green liquor. Chinese original / 中文原文：滋味来源描述：鲜爽回甘，汤黄绿清澈。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Municipal tea association combats counterfeit Hanzhong Xianhao across regions | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml Chinese original / 中文原文：市茶业协会跨区打击假冒“汉中仙毫” | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml Hanzhong market-regulation report / not divided into grades ： Dry-leaf appearance: slightly flat, upright, elegant, uniform, lustrous tender green with visible down. Liquor colour: yellow-green, clear and bright. Taste: fresh, brisk, returning sweetness. Infused leaves: fresh-looking and uniform. Chinese original / 中文原文：汉中市市场监管报道／未分等级：干茶：微扁，挺秀匀齐，绿润、嫩绿显毫；汤色：黄绿、清澈明亮；滋味：鲜爽回甘；叶底：鲜活匀齐。 Evidence Status: primary_source_verified； Location in the source: Quality section in the main text ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文品质段；适用范围： Municipal tea association combats counterfeit Hanzhong Xianhao across regions | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml Chinese original / 中文原文：市茶业协会跨区打击假冒“汉中仙毫” | https://www.hanzhong.gov.cn/hzszf/zwgk/ggjg/spypjg/202604/069178c4461244739b6c2caec0f90e5a.shtml 2026 tea-enterprise introduction / Tianchishan-brand Hanzhong Xianhao ： Dry-leaf appearance: slightly flat, fresh lustrous emerald green. Liquor colour: clear bright green. Aroma: lasting chestnut. Taste: fresh, brisk, returning sweetness. Infused leaves: uniform, fresh-looking, bright tender green. Chinese original / 中文原文：2026茶企介绍／天池山牌汉中仙毫：干茶：微扁，翠绿鲜润；汤色：清绿明亮；香气：栗香持久；滋味：鲜爽回甘；叶底：匀齐鲜活、嫩绿明亮。 Evidence Status: source_supported； Location in the source: Introduction to Shaanxi Tianchishan Ecological Agriculture Co., Ltd. ； Scope: Named product introduction from a company in the Dapan production area, Erli Town, Chenggu County. Chinese original / 中文原文：证据状态：source_supported；原文位置：陕西天池山生态农业有限公司介绍段；适用范围：城固县二里镇大盘产区企业的具名产品介绍。 Building trust through tea and lasting success through quality: showcasing Hanzhong tea enterprises | https://www.sohu.com/a/1005947909_402501 Chinese original / 中文原文：以茶立信，以质致远！汉中茶企风采展示 | https://www.sohu.com/a/1005947909_402501 2026 Tea-Company Introduction / Xiniuchun Hanzhong Xianhao (First Picking) ： Dry-leaf appearance: upright and needle-like, uniform with visible down, emerald green covered in silvery frost. Liquor colour: clear, transparent tender green. Aroma: elegant, pronounced, lasting orchid and tender chestnut notes. Taste: fresh, brisk, mellow, gentle, with long returning sweetness. Infused leaves: tender, even, and fresh-looking. Chinese original / 中文原文：2026茶企介绍／西牛春·汉中仙毫（头采）：干茶：挺秀如针，匀齐显毫，翠绿披银霜；汤色：嫩绿清澈透亮；香气：清雅高长，幽兰与嫩栗香；滋味：鲜爽醇和，回甘绵长；叶底：嫩匀鲜活。 Evidence Status: source_supported； Location in the source: Section on “Xiniu Chun · Hanzhong Xianhao (first picking)” ； Scope: Description of Bashan Chunyu’s named first-picking product in Xixiang, Shaanxi, not generalised to every grade. Chinese original / 中文原文：证据状态：source_supported；原文位置：“西牛春·汉中仙毫（头采）”段；适用范围：陕西西乡巴山春雨企业具名头采产品描述；不泛化到所有等级。 Building trust through tea and lasting success through quality: showcasing Hanzhong tea enterprises | https://www.sohu.com/a/1005947909_402501 Chinese original / 中文原文：以茶立信，以质致远！汉中茶企风采展示 | https://www.sohu.com/a/1005947909_402501 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Hanzhong Xianhao, Dry Leaves (China National Tea Museum Display Sample) Chinese original / 中文原文：实物图：汉中仙毫干茶（中国茶叶博物馆展示茶样） https://q7.itc.cn/q_70/images03/20240517/1403f990511045f4b316f0a97534de4c.jpeg https://m.sohu.com/a/779579573_121107011/ Basis for the match: A standalone dry-tea photograph within the Hanzhong Xianhao section of the China National Tea Museum's Tea Classroom article. It explicitly identifies Hanzhong, Shaanxi as the origin and Shaanxi Pengxiang Tea Co., Ltd. as the provider. The pixels show all-bud, flat dry tea on a white plate. Chinese original / 中文原文：对应依据：中国茶叶博物馆茶学堂原文汉中仙毫章节内独立干茶照片，明确陕西汉中产区、陕西鹏翔茶业股份有限公司提供；像素可见白盘上的全芽扁平干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A May 2024 tea-serving display sample at the China National Tea Museum, supplied by Shaanxi Pengxiang Tea Industry. Chinese original / 中文原文：样本范围：2024年5月中国茶叶博物馆奉茶展示样品，由陕西鹏翔茶业提供。 Wuzi Xianhao Chinese original / 中文原文：午子仙毫 Xixiang, Hanzhong, Shaanxi Chinese original / 中文原文：陕西汉中西乡 identity： A premium green-tea name created in Xixiang, with a line of succession to the later formation of the Hanzhong Xianhao regional brand. Chinese original / 中文原文：identity：西乡创制的名优绿茶名称，与后来汉中仙毫区域品牌的形成有承继关系。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Provincial Meeting on High-Quality Tea Industry Development Held in Xixiang County | https://www.snxx.gov.cn/xxxzf/c101797/202404/535f7c15d00a44bea63b19a522de683e.shtml Chinese original / 中文原文：全省茶产业高质量发展工作会在西乡县召开 | https://www.snxx.gov.cn/xxxzf/c101797/202404/535f7c15d00a44bea63b19a522de683e.shtml appearance： Intact bud-and-leaf sets like orchids, slightly flat, emerald green with visible hairs. Chinese original / 中文原文：appearance：芽叶成朵如兰花，微扁，翠绿显毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shaanxi Provincial Gazetteer · Supply and Marketing Cooperatives: famous Shaanxi teas | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Chinese original / 中文原文：陕西省志·供销合作社志：陕西名茶 | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf aroma： Lasting fresh aroma. Chinese original / 中文原文：aroma：清香持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shaanxi Provincial Gazetteer · Supply and Marketing Cooperatives: famous Shaanxi teas | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Chinese original / 中文原文：陕西省志·供销合作社志：陕西名茶 | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf taste： Fresh and mellow with returning sweetness, clear, bright liquor. Chinese original / 中文原文：taste：鲜醇回甜，汤清澈明亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shaanxi Provincial Gazetteer · Supply and Marketing Cooperatives: famous Shaanxi teas | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Chinese original / 中文原文：陕西省志·供销合作社志：陕西名茶 | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf history： Xixiang County material records technical appraisal in August 1985 and naming by Chen Chuan. A 2024 county-government report calls it a predecessor of Hanzhong Xianhao. Chinese original / 中文原文：history：西乡县资料记1985年8月通过技术鉴定并由陈椽命名；2024年县政府报道称其为汉中仙毫前身。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Xixiang green tea | https://www.snxx.gov.cn/xxxzf/zjxx/xxly/xxtc/202001/671f64672c9b43c296b23bd550af9bcb.shtml Chinese original / 中文原文：西乡绿茶 | https://www.snxx.gov.cn/xxxzf/zjxx/xxly/xxtc/202001/671f64672c9b43c296b23bd550af9bcb.shtml Provincial Meeting on High-Quality Tea Industry Development Held in Xixiang County | https://www.snxx.gov.cn/xxxzf/c101797/202404/535f7c15d00a44bea63b19a522de683e.shtml Chinese original / 中文原文：全省茶产业高质量发展工作会在西乡县召开 | https://www.snxx.gov.cn/xxxzf/c101797/202404/535f7c15d00a44bea63b19a522de683e.shtml culture： The county-level inheritor list preserves the name Wuzi Xianhao Making Craft; local tea history and the craft name remain independently useful search terms. Chinese original / 中文原文：culture：县级传承人名录保留午子仙毫制作技艺名称，地方茶史和技艺名称仍有单独检索价值。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 List of intangible cultural heritage inheritors in Xixiang County | https://www.snxx.gov.cn/xxxzf/xxzwgk/xxgknr/ggzypz/ggwhty/202201/f6b18f60b42b4153b05526c9cf904c2b.shtml Chinese original / 中文原文：西乡县非物质文化遗产传承人名录 | https://www.snxx.gov.cn/xxxzf/xxzwgk/xxgknr/ggzypz/ggwhty/202201/f6b18f60b42b4153b05526c9cf904c2b.shtml process： Shaanxi heritage material includes Wuzi Xianhao in the Hanzhong green-tea product system, describing heat-fixing, leaf alignment, tossing and winnowing, spreading, shaping, bringing out down, drying, air sorting and storage, with emphasis on manual heat-fixing and shaping for Xianhao. This records the craft system; the region's general operation list is not presented as one factory's fixed recipe. Chinese original / 中文原文：process：陕西非遗资料将午子仙毫列入汉中绿茶产品体系，介绍杀青、理条、扬簸、摊晾、做形、提毫、烘干、风选与储藏，并强调仙毫的手工杀青做形。这里是该技艺体系的记录，不把地区通用工序表冒充某一家茶厂的固定配方。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Manual Hanzhong green-tea making techniques | https://www.sxfycc.com/home/Index/library_detail.html?id=429 Chinese original / 中文原文：汉中绿茶手工制作技艺 | https://www.sxfycc.com/home/Index/library_detail.html?id=429 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Intact bud-and-leaf sets like orchids, slightly flat, emerald green with visible hairs. Chinese original / 中文原文：外形与汤色原描述：芽叶成朵如兰花，微扁，翠绿显毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shaanxi Provincial Gazetteer · Supply and Marketing Cooperatives: famous Shaanxi teas | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Chinese original / 中文原文：陕西省志·供销合作社志：陕西名茶 | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Source description of aroma ： Lasting fresh aroma. Chinese original / 中文原文：香气来源描述：清香持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shaanxi Provincial Gazetteer · Supply and Marketing Cooperatives: famous Shaanxi teas | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Chinese original / 中文原文：陕西省志·供销合作社志：陕西名茶 | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Source description of taste ： Fresh and mellow with returning sweetness, clear, bright liquor. Chinese original / 中文原文：滋味来源描述：鲜醇回甜，汤清澈明亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shaanxi Provincial Gazetteer · Supply and Marketing Cooperatives: famous Shaanxi teas | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Chinese original / 中文原文：陕西省志·供销合作社志：陕西名茶 | https://dfz.shaanxi.gov.cn/zslm/fzzlk/xbsxsz/szdylpdf/201404/P020240923611428158891.pdf Zhang Jianqing’s “Hanzhong Xianhao (Wuzi Xianhao)” in Yangcheng Evening News (2021 report version). ： In the interview, this named tea has flat, straight dry strips, vivid green with visible down, and bright yellow-green liquor. Its fresh aroma lasts, its taste is fresh and mellow with a sweet aftertaste, and the infused buds and leaves form uniformly tender clusters. Chinese original / 中文原文：张健青在羊城晚报所称“汉中仙毫（午子仙毫）”（2021报道版本）：采访中该具名茶的干茶呈扁直条形、翠绿显毫，茶汤黄绿而明亮；清香持续，滋味鲜醇并回甘，泡后芽叶匀嫩成朵。 Evidence Status: primary_source_verified； Location in the source: Page A12, second paragraph of Zhang Jianqing's answer to 'What distinguishes Zisun, Hanzhong Xianhao…?' ； Scope: Strictly limited to the combined name used in the report. Not all Hanzhong Xianhao products are merged into Wuzi Xianhao, and no global alias or GI identity judgment is added. The report states no grade. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：A12版张健青回答“紫笋、汉中仙毫……有何特色”第二段；适用范围：严格限定报道使用的复合名称；不将汉中仙毫全部产品归并为午子仙毫，也未新增全局别名或地理标志身份判断。报道未注明等级。 Fresh green, sweet fragrance and emerald flag-like tips: making the most of April | https://ep.ycwb.com/epaper/ycwb/html/2021-04/12/content_12_376163.htm Chinese original / 中文原文：新绿甘馥翠旗尖 不负人间四月天 | https://ep.ycwb.com/epaper/ycwb/html/2021-04/12/content_12_376163.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Wuzi Xianhao Chinese original / 中文原文：实物图：午子仙毫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418675 https://www.pwsannong.com/booklib/database/sublibrary?ID=1410&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Wuzi Xianhao, and the gallery title explicitly labels the image 'Wuzi Xianhao Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为午子仙毫；图集标题明确标注“午子仙毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Meitan Cuiya Tea Chinese original / 中文原文：湄潭翠芽 Meitan, Guizhou, and other suitable growing areas specified by the standard Chinese original / 中文原文：贵州湄潭及标准规定的适宜产区 identity： A flat green tea from Guizhou, with emphasis on strip-shaping, forming and down removal. Chinese original / 中文原文：identity：贵州扁形绿茶，制作注重理条、整形和脱毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Meitan produces Cuiya in the “Little Jiangnan” of Yunnan and Guizhou | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html Chinese original / 中文原文：云贵小江南，湄潭出翠芽 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf process： Spread tender leaves, heat-fix, straighten strips, and shape, then remove down, enhance aroma, and screen. Chinese original / 中文原文：process：嫩叶摊青、杀青、理条、整形，继而脱毫、提香和筛选。 Verification status: excerpt_supported； The old sequence is compatible with the 2025 mechanical route, but not the 2025 manual route. The new record adds the mechanical/manual distinction and uses the dedicated 2025 code to avoid applying the 2018 Special Grade appendix to every grade. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧链与2025机械路线相容，但不是2025手工路线；新档补上机械/手工差异，并以2025专属规程替代用2018特级附录覆盖全部等级的风险。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Meitan produces Cuiya in the “Little Jiangnan” of Yunnan and Guizhou | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html Chinese original / 中文原文：云贵小江南，湄潭出翠芽 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf appearance： Flat, straight and even, with a yellow-green tone. Chinese original / 中文原文：appearance：扁平挺直，匀整，黄绿色调。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Meitan produces Cuiya in the “Little Jiangnan” of Yunnan and Guizhou | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html Chinese original / 中文原文：云贵小江南，湄潭出翠芽 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf aroma： Depending on grade, fresh, tender or chestnut fragrance. Chinese original / 中文原文：aroma：依等级表现清香、嫩香或栗香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf taste： Fresh and brisk or fresh and mellow, with a tender-green liquor. Chinese original / 中文原文：taste：鲜爽或鲜醇，汤嫩绿。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf history： Modern tea experiments in Meitan and exchanges of cultivars and techniques provide the background to this tea's formation. Specific institutional histories should be checked separately from local craft narratives. Chinese original / 中文原文：history：湄潭近代茶业实验和品种、工艺交流是该茶形成的背景；具体机构沿革应与地方制茶叙事分开核对。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Meitan produces Cuiya in the “Little Jiangnan” of Yunnan and Guizhou | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html Chinese original / 中文原文：云贵小江南，湄潭出翠芽 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html culture： Local tea activities combine drinking with spring picking/processing and tea-garden viewing. Chinese original / 中文原文：culture：当地茶事把品饮与春茶采制、茶园观赏结合。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Meitan produces Cuiya in the “Little Jiangnan” of Yunnan and Guizhou | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html Chinese original / 中文原文：云贵小江南，湄潭出翠芽 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf identity： A flat green tea from six Zunyi-related counties as defined by the 2025 processing procedure; mechanical and manual processes are modelled separately. Chinese original / 中文原文：identity：以2025加工规程定义为准的遵义相关六县扁形绿茶；机械和手工工艺分别建模。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 DB5203/T 44—2025: Local-Standard Filing Record | https://dbba.sacinfo.org.cn/stdDetail/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025：地方标准备案题录 | https://dbba.sacinfo.org.cn/stdDetail/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf process： Grade-separated spreading → heat-fixing → leaf alignment → shaping → down removal → aroma development → sorting and packing. The manual version instead follows spreading → heat-fixing → shaping → down removal → finishing pan-firing → sorting, with leaf alignment incorporated into manual heat-fixing and shaping. The two versions are not joined into a single sequence. Appendix A of the 2018 product standard covers only the special-grade GI product; this entry does not misrepresent its scope as all grades. Chinese original / 中文原文：process：分级摊青 → 杀青 → 理条 → 整形 → 脱毫 → 提香 → 筛选、包装。手工版另为摊青→杀青→整形→脱毫→辉锅→筛选，理条动作融合在手工杀青/整形中；不把两版串成统一流程。2018产品标准附录A仅规定特级GI产品，本档不把其范围误写为所有等级。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 DB5203/T 44—2025: Local-Standard Filing Record | https://dbba.sacinfo.org.cn/stdDetail/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025：地方标准备案题录 | https://dbba.sacinfo.org.cn/stdDetail/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Step-by-step processing / DB5203/T44—2025 mechanical processing route. Chinese original / 中文原文：逐步工序 / DB5203/T44—2025机械加工路线 The manual version instead follows spreading → heat-fixing → shaping → down removal → finishing pan-firing → sorting. Straightening movements are integrated into manual heat-fixing/shaping; the two versions are not joined into one sequence. Appendix A of the 2018 product standard applies only to Special Grade GI products, not all grades. Chinese original / 中文原文：手工版另为摊青→杀青→整形→脱毫→辉锅→筛选，理条动作融合在手工杀青/整形中；不把两版串成统一流程。2018产品标准附录A仅规定特级GI产品，本档不把其范围误写为所有等级。 1. Grading and spreading fresh leaves ： Spread fresh leaves on clean ventilated equipment, adjusting assisted airflow to leaf depth and condition. Key observations: Control turning by grade; turn Special Grade little or not at all to reduce damage. Chinese original / 中文原文：1. 分级摊青：鲜叶在清洁通风设施上摊放，视叶层和叶质调节辅助风量。 关键观察：不同等级控制翻动；特级少翻或不翻以减少损伤。 DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 2. Heat-fixing ： Drum, light-wave, hot-air, or suitable combined methods may be used. Key observations: Maintain a steady leaf feed and reduce temperature from high to low, achieving soft leaves without raw green character or scorched edges. Chinese original / 中文原文：2. 杀青：可采用滚筒、光波、热风或合适组合方式。 关键观察：投叶稳定，温度先高后低，叶质变软、无生青或焦边。 DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 3. Straightening ： Straighten the leaf strands through the straightening stage. Key observations: Observe strip form, colour, and leaf-surface feel. Example parameters for one machine cannot be transferred across equipment. Chinese original / 中文原文：3. 理条：通过理条使叶条伸直。 关键观察：观察条形、色泽和叶面触感；机型示例参数不能跨设备套用。 DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 4. Shaping ： Continue shaping into flat, straight strands, then remove from the machine and spread to cool. Key observations: The original gives stage-specific moisture requirements; shaping and subsequent down removal remain separate. Chinese original / 中文原文：4. 整形：继续制成扁平直的条形，下机摊凉。 关键观察：原文给出阶段含水要求，整形与后续脱毫分开。 DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 5. Removing down ： Remove exposed down according to machine type while continuing moisture loss, then unload, cool and sieve. Key observations: The goal differs from down-raising in Maojian teas; the terms are not interchangeable. Chinese original / 中文原文：5. 脱毫：按机型去除显露茸毫并继续失水，下机摊凉筛选。 关键观察：与毛尖类“提毫”目标不同；不能将术语互换。 DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 6. Aroma development ： Enhance aroma according to machine capacity and achieve thorough drying. Key observations: Judge jointly by aroma, feel when pinched and measured moisture content. Chinese original / 中文原文：6. 提香：按机器能力提香并达到足干要求。 关键观察：香气、手捏状态与检测含水共同判断。 DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 7. Sorting and packaging ： Remove fines, dark strands and non-tea matter to improve cleanliness and colour. Key observations: Packaging must be secure, clean, moisture-proof and free of foreign odors. Chinese original / 中文原文：7. 筛选、包装：去碎末、暗条及非茶杂物，整理净度和色泽。 关键观察：包装牢固、整洁、防潮、无异味。 DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code. | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Chinese original / 中文原文：DB5203/T 44—2025 湄潭翠芽茶 加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f1278248e73e9cb63b308098d3da55de2a5 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat, straight and even, with a yellow-green tone. Chinese original / 中文原文：外形与汤色原描述：扁平挺直，匀整，黄绿色调。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Meitan produces Cuiya in the “Little Jiangnan” of Yunnan and Guizhou | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html Chinese original / 中文原文：云贵小江南，湄潭出翠芽 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200519_6344635.html DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Source description of aroma ： Depending on grade, fresh, tender or chestnut fragrance. Chinese original / 中文原文：香气来源描述：依等级表现清香、嫩香或栗香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Source description of taste ： Fresh and brisk or fresh and mellow, with a tender-green liquor. Chinese original / 中文原文：滋味来源描述：鲜爽或鲜醇，汤嫩绿。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 DB52/T 478—2018 Meitan Cuiya Tea. | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Chinese original / 中文原文：DB52/T 478—2018 湄潭翠芽茶 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023577012488793.pdf Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: flat, straight and even, lustrous yellow-green. Liquor colour: bright tender green. Aroma: lasting fresh fragrance. Taste: fresh and brisk. Infused leaves: tender green and lively. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：扁平直、匀整、黄绿润；汤色：嫩绿明亮；香气：清香持久；滋味：鲜爽；叶底：嫩绿鲜活 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围： Tea Encyclopedia · Meitan Cuiya: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1385&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·湄潭翠芽：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1385&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： Cup-brewing reference: 3 g tea with 150–180 ml water at approximately 80°C. First moisten with a little water, then add more; refill when about one-third remains. This is the source's method, not a method tested by this library. Chinese original / 中文原文：杯泡参考：3克茶配150—180毫升水，水温约80℃；先少量浸润再加水，饮至约余三分之一时续水。此为来源所述方法，非本馆实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Meitan Cuiya Chinese original / 中文原文：实物图：湄潭翠芽干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418026 https://www.pwsannong.com/booklib/database/sublibrary?ID=1385&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Meitan Cuiya, and its gallery explicitly says “Meitan Cuiya Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为湄潭翠芽；图集标题明确标注“湄潭翠芽干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Yongchuan Xiuya Chinese original / 中文原文：永川秀芽 Yongchuan, Chongqing Chinese original / 中文原文：重庆永川 identity： A fine, tight, straight premium green tea developed through modern tea research and local production. Chinese original / 中文原文：identity：细紧挺直的名优绿茶，由现代茶叶科研与地方生产共同发展。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html process： Made from tender buds and leaves through heat-fixing, rolling, shaking off moisture, strip-forming and drying. Chinese original / 中文原文：process：以嫩芽叶经杀青、揉捻、抖水、做条和烘干制成。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html appearance： Fine, straight and elegant, emerald green with visible down. Chinese original / 中文原文：appearance：细直秀丽，翠绿显毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html aroma： Fresh, tender, and pronounced. Chinese original / 中文原文：aroma：鲜嫩而高。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html taste： Fresh and mellow with a sweet aftertaste, clear emerald-green liquor. Chinese original / 中文原文：taste：鲜醇回甘，汤碧绿清澈。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html history： Chongqing archival material records research beginning in 1959 and the name Yongchuan Xiuya being adopted in 1964, followed by continued improvements in manual and mechanical processing. Chinese original / 中文原文：history：重庆档案资料记研究始于1959年，1964年命名永川秀芽；其后持续改进手工和机械加工。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html culture： Tea research, master–apprentice transmission and industry technology extension form one example of modern named-tea culture. Chinese original / 中文原文：culture：茶叶科研、师徒传艺与产业技术推广构成近现代名茶文化的一例。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html identity： A fine, elegant strip-shaped green tea from Yongchuan, Chongqing. Raw-material and process information is kept separate from an individual company's brand. Chinese original / 中文原文：identity：重庆永川的细秀条形绿茶，原料及工艺资料与单个企业牌号分开。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html process： Raw-material acceptance → heat-fixing and rolling → shaking out moisture → strip forming → drying. Raw-material acceptance is listed separately; the actual production stages are heat-fixing, rolling, shaking out moisture, strip forming and drying. Only the main sequence and raw-material quality requirements were verified; stage-specific times and temperatures were not. The article's single-enterprise standard is not applied to all Yongchuan Xiuya. Chinese original / 中文原文：process：原料验收 → 杀青、揉捻 → 抖水 → 做条 → 烘干。原料验收另列，制作本体为杀青、揉捻、抖水、做条、烘干。只核到主链和原料质量要求；未核得阶段时温，不沿用文章中单企业标准覆盖全体永川秀芽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Step-by-step processing / Five production processes recorded by the local government Chinese original / 中文原文：逐步工序 / 地方政府记载的五道制作工序 Raw-material acceptance is listed separately; processing itself comprises heat-fixing, rolling, shaking out moisture, strip forming and drying. Only the main sequence and raw-material requirements were verified. Stage temperatures and times were not obtained, and one company's standard in the article is not extended to all Yongchuan Xiuya. Chinese original / 中文原文：原料验收另列，制作本体为杀青、揉捻、抖水、做条、烘干。只核到主链和原料质量要求；未核得阶段时温，不沿用文章中单企业标准覆盖全体永川秀芽。 1. Raw-material acceptance ： Select early-spring fresh shoots with one bud and one just-unfolding leaf. Key observations: Buds and leaves must be intact, fresh and clean. Chinese original / 中文原文：1. 原料验收：选早春一芽一叶初展鲜叶。 关键观察：要求芽叶完整、新鲜、洁净。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html 2. Heat-fixing and rolling ： Heat-fix first, then roll. Key observations: The source does not provide fixed time, temperature or pressure values. Chinese original / 中文原文：2. 杀青、揉捻：先杀青，再揉捻。 关键观察：来源没有提供固定时温或压力。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html 3. Shaking off moisture ： After rolling, enter the moisture-shaking stage. Key observations: Do not reduce the process to strip-forming and drying, or invent specific equipment. Chinese original / 中文原文：3. 抖水：揉捻后进入抖水阶段。 关键观察：不得省略成只做条烘干，也不编造具体设备。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html 4. Forming strands ： Form tight, straight, fine and elegant strands. Key observations: Coordinate shaping goals with dryness; quantified endpoints await a dedicated code. Chinese original / 中文原文：4. 做条：形成紧直细秀条形。 关键观察：整形目标与干度协调；量化终点待专门规程。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html 5. Drying by baking ： Dry after forming strands. Key observations: Follow the specific product's moisture requirements. This text is not a production SOP. Chinese original / 中文原文：5. 烘干：做条后烘干。 关键观察：执行具体产品水分要求，本文不是生产SOP。 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, straight and elegant, emerald green with visible down. Chinese original / 中文原文：外形与汤色原描述：细直秀丽，翠绿显毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Source description of aroma ： Fresh, tender, and pronounced. Chinese original / 中文原文：香气来源描述：鲜嫩而高。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Source description of taste ： Fresh and mellow with a sweet aftertaste, clear emerald-green liquor. Chinese original / 中文原文：滋味来源描述：鲜醇回甘，汤碧绿清澈。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Yongchuan Xiuya | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chinese original / 中文原文：永川秀芽 | https://www.cqyc.gov.cn/zjyc/ycwl/mycp/202001/t20200109_4369785.html Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chongqing Municipal Archives feature / not separated by grade ： Dry-leaf appearance: tightly rolled, round, fine and straight, fresh-looking lustrous emerald green; liquor colour: clear, green and bright; aroma: fresh, tender, high and lasting; taste: fresh and mellow with a sweet aftertaste; infused leaves: tender, even and bright. Chinese original / 中文原文：重庆市档案馆专题／未分等级：干茶：紧圆细直，鲜润翠绿；汤色：清澈绿亮；香气：鲜嫩高长；滋味：鲜醇回甘；叶底：嫩匀明亮。 Evidence Status: primary_source_verified； Location in the source: “Crafted with Dedication: a Tea Spirit Refined over Half a Century” ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“匠心雕琢：半世纪淬炼的茶魂”；适用范围： Chongqing specialities in the archives | Yongchuan Xiuya | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Chinese original / 中文原文：档案里的重庆特产｜永川秀芽 | https://jda.cq.gov.cn/web/article/web/content_1461660512179675136.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Yongchuan Xiuya dry tea, liquor, and infused leaves (Miaopinji product panel). Chinese original / 中文原文：实物图：永川秀芽干茶、茶汤与叶底（苗品记商品展板） https://www.mpjtea.com/upload/images/2022/8/8a641f29bc97e3b0.jpg https://www.mpjtea.com/contents/17/58.html Basis for the match: Miaopinji Tea Industry's official product page for Yongchuan Xiuya Dadao Zhizhu contains this physical-sample panel. It explicitly identifies a single-bud Yongchuan Xiuya sample and Chongqing tea-mountain origin. All three sample groups are retained intact. Chinese original / 中文原文：对应依据：苗品记茶业官网永川秀芽大道知竹商品详情有该实物展板；原页明确永川秀芽独芽样本和重庆茶山产区，完整保留三组实物。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： Miaopinji's 120 g Eight-Treasure Box Yongchuan Xiuya Dadao Zhizhu product sample; the original image is a three-part display board. Chinese original / 中文原文：样本范围：苗品记120克八宝盒永川秀芽大道知竹商品样本，原图为三段组成展板。 Gougunao Green Tea Chinese original / 中文原文：狗牯脑 The Gougunao Mountain area, Tanghu, Suichuan, Jiangxi Chinese original / 中文原文：江西遂川汤湖狗牯脑山一带 identity： A local Suichuan green tea emphasizing repeated rolling and pan-firing, shaping and bringing out down. Chinese original / 中文原文：identity：遂川地方绿茶，制茶强调分次揉炒和整形提毫。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 process： Picking, spreading, heat-fixing, initial rolling, second pan-firing, repeat rolling, shaping and down enhancement, then final drying. Chinese original / 中文原文：process：采摘、摊青、杀青、初揉、炒二青、复揉、整形提毫，最后足干。 Verification status: source_supported； The older “second pan-firing” is compatible with this protection requirement’s “second heat-fixing.” Display the announcement’s wording without adding them as two separate operations. Chinese original / 中文原文：核验状态：source_supported；旧文“炒二青”与此保护要求“杀二青”工序相容；以公告原词展示，不能把两者再增为两个独立工序。 Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 appearance： Tightly formed, tender green. Chinese original / 中文原文：appearance：紧结，嫩绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 aroma： Delicate and elegant; the brand also summarises some products as chestnut-scented. Chinese original / 中文原文：aroma：清雅，品牌叙述亦以栗香概括部分产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 taste： Sweet and mellow, with a bright liquor. Chinese original / 中文原文：taste：甘醇，汤色明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 history： The time-honoured-brand platform retains the narrative of the Liang family's tea-business heritage. A recorded family origin in 1796 does not directly equate to the birth of the current tea-making process. Chinese original / 中文原文：history：老字号平台保留梁氏家族与茶业的传承叙述；1796年的家族起源记载不直接等于现行茶叶工艺诞生。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 culture： The mountain name, family tea making, and time-honoured businesses together form local memory. The divine-dog naming story should be listed separately as folklore. Chinese original / 中文原文：culture：山名、家族制茶和老字号经营共同组成地方记忆；神犬命名故事应单列为民间传说。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 identity： Gugunao tea from the Suichuan production region. The protection requirements list raw-material cultivars including the Gugunao population and Gugunao No. 2. Chinese original / 中文原文：identity：遂川产区的狗牯脑茶；保护要求列狗牯脑群体种、狗牯脑2号等原料品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Picking by grade → spreading → heat-fixing → initial rolling → second heat-fixing → repeat rolling → shaping and bringing out the down → final drying. Parameters come from these protection requirements. A hand-firing pan temperature and a machine's set temperature must not be treated as the same type of temperature measurement. Chinese original / 中文原文：process：分级采摘 → 摊放 → 杀青 → 初揉 → 杀二青 → 复揉 → 整形提毫 → 足干。参数来自这一保护要求；手工锅温与机械设定温度不能当成同一种测温值。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Item 708 of the 2025 GI protection requirements Chinese original / 中文原文：逐步工序 / 2025年GI保护要求第708项 Parameters come from these protection requirements. Manual pan temperature and machine set temperature must not be treated as the same kind of temperature measurement. Chinese original / 中文原文：参数来自这一保护要求；手工锅温与机械设定温度不能当成同一种测温值。 1. Picking by grade ： Grade and harvest according to bud-and-leaf tenderness. Key observations: Handle different grades separately. Chinese original / 中文原文：1. 分级采摘：按芽叶嫩度分级采收。 关键观察：不同等级分别处理。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading ： Spread separately by cultivar and picking time on bamboo mats or trays. Key observations: Usually 4–6 hours, adjusted for weather. Chinese original / 中文原文：2. 摊放：按品种、采时分摊竹垫或竹盘。 关键观察：一般4—6小时，随天气调整。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： Use fixation at a higher temperature followed by a lower one, combining venting and covered heating. Key observations: This brief table does not mix equipment temperatures with pan temperatures. Chinese original / 中文原文：3. 杀青：采用先高后低、透闷结合的杀青。 关键观察：本简表不混列机械与炒锅温度。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial rolling ： Cool and release moisture from the heat-fixed leaves, then roll cold. Key observations: Continue until most leaves have formed strands. Chinese original / 中文原文：4. 初揉：杀青叶降温散水后冷揉。 关键观察：以多数叶片成条为度。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Second heat-fixing ： Pan-fire again after initial rolling. Key observations: Pan temperature is lower than during the first heat-fixing round. Chinese original / 中文原文：5. 杀二青：初揉后再炒。 关键观察：锅温低于首轮杀青。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Repeat rolling ： Re-roll and add a de-clumping step. Key observations: The manual operation is shorter than the initial rolling. Chinese original / 中文原文：6. 复揉：再揉并增加解块。 关键观察：手工时间较初揉短。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Shaping and bringing out down ： Rub and roll into balls in the same direction within the pan. Key observations: Record separately from the rolling stage. Chinese original / 中文原文：7. 整形提毫：在锅内同向搓揉、滚团。 关键观察：与揉捻阶段分别记录。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Final drying ： Dry by pan-firing, in a drying basket or in an oven. Key observations: Finished-tea moisture no higher than 6.5%. Chinese original / 中文原文：8. 足干：锅炒或烘笼、烘箱干燥。 关键观察：成茶水分不高于6.5%。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, elegant strips, lustrous tender green; a fresh, refined aroma; bright apricot-green liquor; a fresh, brisk, rich, mellow taste; a long sweet, brisk finish; and lively, bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：条索紧结秀丽，色泽嫩绿油润，香气清鲜幽雅，汤色杏绿明亮，滋味鲜爽浓醇，回味甘爽悠长，叶底鲜活明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2076. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2076页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed, tender green. Chinese original / 中文原文：外形与汤色原描述：紧结，嫩绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Source description of aroma ： Delicate and elegant; the brand also summarises some products as chestnut-scented. Chinese original / 中文原文：香气来源描述：清雅，品牌叙述亦以栗香概括部分产品。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Source description of taste ： Sweet and mellow, with a bright liquor. Chinese original / 中文原文：滋味来源描述：甘醇，汤色明亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Gougunao — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 Chinese original / 中文原文：狗牯脑—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/e76ff676cabf4d0bb8bdd6fa0f0131e2 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tight, elegant strips, tender green and glossy. Liquor colour: bright apricot-green. Aroma: fresh, delicate and elegant. Taste: fresh, brisk, rich and mellow, with a long, sweet, refreshing aftertaste. Infused leaves: lively and bright. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧结秀丽，嫩绿油润；汤色：杏绿明亮；香气：清鲜幽雅；滋味：鲜爽浓醇，回味甘爽悠长；叶底：鲜活明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2076–2079, Gugunao Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2076—2079页，狗牯脑茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of 26 townships, towns, and forest farms in Suichuan County, Ji’an, Jiangxi Province: Quanjiang Town, Zhutian Township, Caolin Town, Nanjiang Township, Zuo’an Town, Tanghu Town, Gaoping Town, Duiziqian Town, Xixi Township, Dafen Town, Daijiapu Township, Yingpanwei Township, Meijiang Town, Bizhou Town, Yutian Town, Yaqian Township, Shuangqiao Township, Xinjiang Township, Wudoujiang Township, Jinshi Township, Heyuan Township, Dakeng Township, Huangkeng Township, Wuzhifeng Forest Farm, Yunling Forest Farm, and Longquan Forest Farm. Geographic coordinates: 113°56′51″–114°45′45″ E, 25°28′32″–26°42′55″ N. Chinese original / 中文原文：保护产地范围：江西省吉安市遂川县泉江镇、珠田乡、草林镇、南江乡、左安镇、汤湖镇、高坪镇、堆子前镇、西溪乡、大汾镇、戴家埔乡、营盘圩乡、枚江镇、碧洲镇、于田镇、衙前乡、双桥乡、新江乡、五斗江乡、巾石乡、禾源乡、大坑乡、黄坑乡、五指峰林场、云岭林场、龙泉林场等26个乡、镇、场现辖行政区域，地理坐标：东经113°56′51″～114°45′45″，北纬25°28′32″～26°42′55″。 Raw materials & cultivars ： Gougunao seed-grown population, Gougunao No. 2 and other cultivars. Chinese original / 中文原文：原料与品种：狗牯脑群体种、狗牯脑2号等品种。 Growing environment ： Red, yellow, yellow-brown, brown or coarse sandy soils, organic matter ≥3.0%, pH 5.0–6.5. Chinese original / 中文原文：生长环境：土壤为红壤、黄壤、黄棕壤、棕壤和麻砂泥土，有机质含量≥3.0%，pH值5.0～6.5。 Processing requirements ： 1. Picking. Pick and grade separately as single buds, one bud and one just-unfolding leaf, one bud and one unfolded leaf, one bud and two leaves, one bud and two or three leaves, and new shoots produced that year. 2. Spreading. Spread different cultivars and picking times separately on bamboo mats or trays, 3–5 cm deep. Duration depends on the weather and is generally 4–6 hours. 3. Heat-fixing. Start at a high temperature and then reduce it. Treat mature leaves more lightly and tender leaves more thoroughly, combining open and covered heating, with more open than covered heating. The pan temperature is generally 180–160°C, with about 0.5 kg per batch. Machine heat-fixing uses 360–420°C. 4. Initial rolling. Promptly cool the fixed leaves and release moisture, then roll them cold. Stop when at least 90% have curled into strips and juice appears, generally after 5–7 minutes. 5. Second heat-fixing. Use the same method as the first heat-fixing, at a slightly lower pan temperature. 6. Second rolling. Use the same method as initial rolling, but break up clumps more frequently and shorten the duration to about 4–5 minutes for hand rolling. 7. Shaping and bringing out the down. Place the rerolled leaves in the pan. While stir-firing, gather them between both palms, with fingers slightly curved and held together. Rub and roll the leaves into balls consistently in one direction. 8. Final drying. Pan-dry the tea or dry it in a basket or cabinet, keeping moisture within 6.5%. Chinese original / 中文原文：加工要求：1.采摘。按单芽、一芽一叶初展、一芽一叶开展、一芽二叶、一芽二三叶及当年所发新梢分级采摘。2.摊放。按不同的品种、不同的采摘时间，分别摊放在竹垫（盘）上，摊放厚度3～5cm。摊放时间应根据天气情况而定，一般为4-6h。3.杀青。遵循高温杀青，先高后低，老叶嫩杀，嫩叶老杀，透闷结合，多透少闷的原则。锅温一般掌握在180～160℃，每锅投叶量为0.5kg左右。机械杀青温度360～420℃。4.初揉。杀青后的叶子要及时降温，散发水气，进行冷揉。揉捻至90%以上的叶子卷缩成条，茶汁溢出时即可，一般揉5-7分钟。5.杀二青。杀二青的操作方法与杀青相同，锅温比杀青温度略低。6.复揉：方法与初揉相同，由于复揉增加解块次数，缩短时间，约4-5分钟（手工）。7.整形提毫。把复揉后的鲜叶投入炒茶锅，翻炒时把叶子拢在两手心中，五指稍曲并拢。始终朝一个方向搓揉、滚团。8.足干。茶叶在锅内炒干，或用烘笼（箱）烘干，控制含水量在6.5%以内。 Sensory qualities ： Tight, elegant strips, lustrous tender green; a fresh, refined aroma; bright apricot-green liquor; a fresh, brisk, rich, mellow taste; a long sweet, brisk finish; and lively, bright infused leaves. Chinese original / 中文原文：感官品质：条索紧结秀丽，色泽嫩绿油润，香气清鲜幽雅，汤色杏绿明亮，滋味鲜爽浓醇，回味甘爽悠长，叶底鲜活明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2076 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Brewed Gougunao Tea specimen (Jiangxi Gougunao Gongpin Special Grade sample). Chinese original / 中文原文：实物图：狗牯脑茶冲泡实物（江西狗牯脑贡品特级样本） http://www.gougunaochaye.com//uploads/product/20235/faa05a9162b6401b9d370868892ef446.jpg https://www.gougunaochaye.com/product/detail?pid=2 Basis for the match: The official product page identifies Gougunao Tea, tribute special grade, an origin in Ji'an, Jiangxi, and a producer address in Suichuan. The photograph belongs to the product's main image group and shows liquor and opened leaves in a cup, beside the original packaging bearing the same name. Chinese original / 中文原文：对应依据：官方单品页面标注狗牯脑茶贡品特级、江西吉安产地及遂川生产企业地址，照片属于该单品主图组，杯中茶汤和舒展叶片可见，旁为同名原包装。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A brewed sample of the Gongpin Special Grade product with its original packaging; it does not represent the dry-leaf appearance of all grades. The production date on the webpage is not assumed to be the photography date. Chinese original / 中文原文：样本范围：贡品特级产品的冲泡实物与原包装，不代表所有等级的干茶外形；不将网页生产日期推定为拍摄日期。 Shucheng Xiaolanhua Chinese original / 中文原文：舒城小兰花 Shucheng, Anhui, including the mountain tea-growing areas of Shanqi and Hepeng Chinese original / 中文原文：安徽舒城，山七、河棚等山地茶区 identity： A local green tea whose buds and leaves resemble orchids when infused. Chinese original / 中文原文：identity：冲泡后芽叶呈兰花状的地方绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html process： Traditional manual heat-fixing, followed by initial baking, second baking and strong firing; modern production also uses machinery. Chinese original / 中文原文：process：传统手工杀青，随后初烘、复烘和壮火；现代生产也使用机械。 Verification status: excerpt_supported； The older text names initial drying, secondary drying, and strong firing; the 2025 GI hand-processing version uses initial drying, picking, cooling, and final drying. A one-to-one correspondence between “strong firing” and the GI steps has not been verified, so the different terminology is retained without adding an extra strong-firing stage. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；旧文称初烘、复烘、壮火；2025GI手工版采用初烘、拣剔、摊凉、足烘。未证实“壮火”与GI各步一一对应，故作为不同资料的叫法差异保留，不擅加一道壮火。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html appearance： The buds and leaves open like orchids; clear, bright greenish-yellow liquor. Chinese original / 中文原文：appearance：芽叶舒展如兰花，茶汤绿黄明净。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html aroma： Lasting orchid-like aroma. Chinese original / 中文原文：aroma：兰花样香气持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html taste： Strong and mellow, with returning sweetness. Chinese original / 中文原文：taste：浓醇回甘。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html history： A Shucheng local introduction traces the tradition to before the Qing and records mechanization in the 1980s. Early dates belong to a locally compiled historical account. Chinese original / 中文原文：history：舒城地方介绍把其传统追溯至清代以前，并记20世纪80年代机械化发展；早期年代属于地方整理史。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html culture： Appreciation of orchid shape, colour and fragrance is linked to transmission in mountain tea communities. Chinese original / 中文原文：culture：兰形、兰色、兰香的审美与山地茶乡传习相连。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html identity： An orchid-scented baked green tea from Shucheng County, with connected shoots resembling orchids. Protection requirements separately specify traditional manual and mechanical processing. Chinese original / 中文原文：identity：舒城县的兰香型烘青绿茶，芽叶连枝、形似兰花；保护要求分别规定传统手工及机械加工。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shucheng Xiaolanhua enters the 2023 Top 100 Reputation Ranking of Chinese Agricultural GI Regional Public Brands. | https://www.shucheng.gov.cn/mlsc/tssc/36828260.html Chinese original / 中文原文：舒城小兰花荣登2023中国地理标志农产品区域公用品牌品牌声誉百强榜 | https://www.shucheng.gov.cn/mlsc/tssc/36828260.html CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf process： Picking, cooling, and grading → pan heat-fixing and shaping → initial charcoal drying → picking and cooling → final drying. The following main sequence uses the appendix’s traditional hand-processing version. In the mechanical version, picking, cooling, and grading are followed by heat-fixing, straightening/shaping, initial drying, and final drying. Mechanical straightening is not an extra step appended to the manual sequence. Chinese original / 中文原文：process：采摘与摊凉分级 → 锅炒杀青、做形 → 炭火初烘 → 拣剔与摊凉 → 足烘。下列主线采用该附件的传统手工版本。机械版为采摘、摊凉分级后依次杀青、理条成形、初烘、足烘；机械理条不是在手工主线中追加的一道工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Step-by-step processing / 2025 GI protection requirements: main manual route, with the mechanical route listed separately Chinese original / 中文原文：逐步工序 / 2025年地理标志保护要求：手工流程为主，机械流程另列 The main sequence below uses the annex's traditional manual version. The mechanical version, after picking, cooling and grading, is heat-fixing, leaf alignment and shaping, initial drying and final drying. Mechanical leaf alignment is not an additional step inserted into the manual route. Chinese original / 中文原文：下列主线采用该附件的传统手工版本。机械版为采摘、摊凉分级后依次杀青、理条成形、初烘、足烘；机械理条不是在手工主线中追加的一道工序。 1. Picking, spreading to cool and grading ： Pick to tender-shoot specifications, cool, then grade before processing. Key observations: The protection requirements specify picking from one bud with one just-unfolding leaf to one bud with three leaves. Chinese original / 中文原文：1. 采摘与摊凉分级：按嫩梢规格采收，摊凉后分级进入制作。 关键观察：保护要求的采摘范围是一芽一叶初展至一芽三叶。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 2. Pan-fixing and shaping ： Pan-fire and shape using a bamboo-strip brush in paired sloping tea pans. Key observations: This is the manual route; the mechanical route lists heat-fixing and strip-shaping separately. Chinese original / 中文原文：2. 锅炒杀青、做形：在并连斜锅茶灶中，用竹丝把完成炒制与整形。 关键观察：此为手工路线；机械路线分列杀青和理条。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 3. Initial baking over charcoal ： Perform the first drying round in a charcoal-heated basket. Key observations: First bake until 70%–80% dry; initial baking is not final drying. Chinese original / 中文原文：3. 炭火初烘：以炭火烘笼进行第一轮干燥。 关键观察：先烘至七八成干，不把初烘当成最终足干。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 4. Sorting and cooling ： Sort after initial baking, and spread to cool before final baking. Key observations: Retains the sorting step listed in the route; no rolling or yellowing step is invented. Chinese original / 中文原文：4. 拣剔与摊凉：初烘后安排拣剔，足烘前摊凉。 关键观察：保留流程所列拣剔环节；不另编揉捻或闷黄步骤。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 5. Final baking ： Roast again over charcoal until the finished-product dryness requirement is met. Key observations: These protection requirements set finished moisture at no more than 6%. Chinese original / 中文原文：5. 足烘：再次炭火烘焙至成品干燥要求。 关键观察：该保护要求规定成品含水量不高于6%。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The buds and leaves open like orchids; clear, bright greenish-yellow liquor. Chinese original / 中文原文：外形与汤色原描述：芽叶舒展如兰花，茶汤绿黄明净。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Source description of aroma ： Lasting orchid-like aroma. Chinese original / 中文原文：香气来源描述：兰花样香气持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Source description of taste ： Strong and mellow, with returning sweetness. Chinese original / 中文原文：滋味来源描述：浓醇回甘。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shucheng local features: Shucheng Xiaolanhua | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Chinese original / 中文原文：舒城风物篇：舒城小兰花 | https://www.shucheng.gov.cn/mlsc/zjsc/fwp/index.html Shucheng Xiaolanhua / 2025 GI protection requirements. ： Dry-leaf appearance: connected buds and leaves, orchid-shaped and orchid-green. Liquor colour: green and bright. Aroma: lasting freshness with a distinct orchid note. Taste: fresh, mellow and refreshing. Infused leaves: bright green, in clusters. Chinese original / 中文原文：舒城小兰花／2025年地理标志保护要求：干茶：芽叶相连，形似兰花，呈兰草色；汤色：绿、明亮；香气：清香持久，兰花香明显；滋味：鲜醇、爽口；叶底：绿亮，成朵 Evidence Status: primary_source_verified； Location in the source: Item 44, PDF page 135, (VI) 1 ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第44项，PDF第135页（六）1；适用范围： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shucheng Xiaolanhua liquor and infused leaves (Anhui consumer protection committee feature). Chinese original / 中文原文：实物图：舒城小兰花茶汤与叶底（安徽省消保委专题配图） https://ah315.cn/upload/2026-3/2026032742441053.jpg https://ah315.cn/display.asp?id=145750 Basis for the match: The original article's geographical-indication gift section explicitly names Shucheng Xiaolanhua and Shucheng, Lu'an as its origin. The image corresponding to that section shows infused leaves and liquor in a transparent glass. The original image was read and checked; nearby illustrations of Lu'an Guapian and other teas were not used. Chinese original / 中文原文：对应依据：原文地标伴手礼小节明确舒城小兰花及六安市舒城产区；该小节对应原图为透明杯中的冲泡叶底及茶汤，已读取原图核对，未采用前后六安瓜片等茶款配图。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A brewing example of Shucheng Xiaolanhua from the consumer protection committee’s feature, original resolution 326 × 260; no trademark, grade, or year is inferred. Chinese original / 中文原文：样本范围：消保委专题舒城小兰花的冲泡示例，原图分辨率326×260；不推定商标、等级或年份。 Jingting Lüxue Chinese original / 中文原文：敬亭绿雪 Jingting Mountain, Xuancheng, Anhui Chinese original / 中文原文：安徽宣城敬亭山 identity： A carefully crafted baked green tea made from tender buds shaped like sparrows' tongues. Chinese original / 中文原文：identity：雀舌状的烘青绿茶，以嫩芽细作。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html process： Produced through fixation, shaping and drying. Chinese original / 中文原文：process：经杀青、做形和烘干制成。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html appearance： Straight and sparrow-tongue-shaped, green leaves with visible down. Chinese original / 中文原文：appearance：形似雀舌而挺直，绿叶显毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html aroma： Lasting tender-leaf aroma. Chinese original / 中文原文：aroma：嫩香持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html taste： Sweet, mellow finish. Chinese original / 中文原文：taste：甘醇回味。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html history： The market-regulation authority records loss of the craft in the late Qing, restoration research beginning in 1972 and results achieved in 1978. Ming–Qing tribute-tea stories and the modern restoration process should be told separately. Chinese original / 中文原文：history：市场监管部门记其清末失传，1972年开始恢复研制、1978年取得成果；明清贡茶故事与现代恢复过程应分述。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html culture： Jingting Mountain's literary culture is linked to the revival of its famous tea. Guo Moruo's inscription is one documented episode in modern promotion. Chinese original / 中文原文：culture：敬亭山文人文化与名茶恢复相连，郭沫若题名是现代传播中的一段记录。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html identity： An oven-dried Xuancheng green tea characterized by tender, straight, slightly flat, downy shoots. Current protection requirements list both manual and mechanical routes. Chinese original / 中文原文：identity：以挺直略扁、显毫的嫩芽叶为特征的宣城烘青绿茶；现行保护要求同时列有手工和机械流程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/Content/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/Content/show/1711633.html CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf process： Grade-specific picking and spreading → heat-fixing → shaping → initial drying → second drying and packing. Steps follow the annex's manual main route. The mechanical route is separately listed as spreading, heat-fixing, leaf alignment, cooling, drying, finished product and packing. The document supplies no step-by-step temperatures or durations, so none are invented. Chinese original / 中文原文：process：分级采摘与摊青 → 杀青 → 做形 → 初烘 → 复烘与包装。步骤按附件的手工主线记录。机械主线另为摊青、杀青、理条、摊晾、烘干、成品、包装；文件未给这些工序的逐步温度和时长，不补造参数。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Step-by-step processing / 2025 GI protection requirements: manual tea-making process Chinese original / 中文原文：逐步工序 / 2025年地理标志保护要求：手工制茶流程 Steps follow the appendix’s manual main sequence. The mechanical route separately lists spreading, heat-fixing, straightening, cooling, drying, finished product, and packaging. Stage-specific temperatures and durations are absent and are not invented. Chinese original / 中文原文：步骤按附件的手工主线记录。机械主线另为摊青、杀青、理条、摊晾、烘干、成品、包装；文件未给这些工序的逐步温度和时长，不补造参数。 1. Graded picking and leaf spreading ： Select shoots by grade; the handmade route begins with fresh-leaf spreading. Key observations: Raw materials range from mainly whole buds in Special Grade to mainly one bud with two leaves in Grade III. Chinese original / 中文原文：1. 分级采摘与摊青：按等级选择芽叶，手工流程以摊青开始。 关键观察：原料由特级以全芽为主，逐级至三级以一芽二叶为主。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 2. Heat-fixing ： After spreading, the buds and leaves enter heat-fixing. Key observations: The protection requirements do not detail equipment or heat control for this step. Chinese original / 中文原文：2. 杀青：摊青后的芽叶进入杀青环节。 关键观察：保护要求未展开此步骤的设备或具体火候。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 3. Shaping ： The manual process shapes the leaves after heat-fixing. Key observations: The corresponding mechanical operation is strand alignment, followed by a separate cooling stage. Chinese original / 中文原文：3. 做形：手工流程在杀青后做形。 关键观察：机械流程对应为理条，随后另有摊晾。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 4. Initial baking ： Perform the first roasting round after shaping. Key observations: Initial and final baking are listed separately in the manual sequence. Chinese original / 中文原文：4. 初烘：做形后进行第一轮烘焙。 关键观察：初烘、复烘在手工流程中分别列出。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 5. Repeat baking and packaging ： Re-dry to obtain the finished tea, then package. Key observations: Local descriptions of different aromas are not rewritten as another tea category. Chinese original / 中文原文：5. 复烘与包装：复烘形成成品后包装。 关键观察：不将地方描述的香型差异写成另一茶类。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Straight and sparrow-tongue-shaped, green leaves with visible down. Chinese original / 中文原文：外形与汤色原描述：形似雀舌而挺直，绿叶显毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html Source description of aroma ： Lasting tender-leaf aroma. Chinese original / 中文原文：香气来源描述：嫩香持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html Source description of taste ： Sweet, mellow finish. Chinese original / 中文原文：滋味来源描述：甘醇回味。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Xuancheng geographical-indication product — Jingting Lüxue | https://amr.xuancheng.gov.cn/News/show/1711633.html Chinese original / 中文原文：宣城地理标志产品——敬亭绿雪 | https://amr.xuancheng.gov.cn/News/show/1711633.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: plump and straight, sparrow-tongue-shaped, emerald green with white down, buds and leaves held together, even and clean. Liquor colour: clear emerald green. Aroma: fresh and rich. Taste: refreshing and sweet. Infused leaves: delicate and tender. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：肥壮挺直、形似雀舌，翠绿并披白毫，芽叶相合且匀净；汤色：清碧；香气：鲜浓；滋味：爽口、甘甜；叶底：细嫩 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Origin legends and health inferences are excluded. The original gives no infused-leaf colour, so none is added. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：不采用产地传说或保健推断；原文未给叶底颜色，不补写。 Tea Encyclopedia · Jingting Lüxue: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1406&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·敬亭绿雪：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1406&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Jingting Lüxue Chinese original / 中文原文：实物图：敬亭绿雪干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418623 https://www.pwsannong.com/booklib/database/sublibrary?ID=1406&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Jingting Lüxue, and the gallery title explicitly labels the image 'Jingting Lüxue Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为敬亭绿雪；图集标题明确标注“敬亭绿雪干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Yongxi Huoqing Chinese original / 中文原文：涌溪火青 Fengkeng, Pankeng, Shijingkeng, and other parts of Yongxi, Jingxian, Anhui Chinese original / 中文原文：安徽泾县涌溪枫坑、盘坑、石井坑等地 identity： A tightly pellet-shaped pan-fired green tea, traditionally characterized by prolonged pan-firing. Chinese original / 中文原文：identity：颗粒紧结的炒青绿茶，长时间炒制是传统工艺特点。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html Home of tea | https://www.ahjx.gov.cn/About/show/33656.html Chinese original / 中文原文：茶叶之乡 | https://www.ahjx.gov.cn/About/show/33656.html process： After heat-fixing and rolling, pan-fire slowly at low temperature, with steps including combining pans and sieving. Modern methods adjust temperature and processing time. Chinese original / 中文原文：process：杀青、揉捻后低温慢炒，并有并锅、筛分等步骤；现代工艺对温度和加工时长有所调整。 Verification status: excerpt_supported； The old summary mentions both traditional practice and modern adjustments; the concepts are compatible. The new main sequence is limited to the traditional slow-pan-firing version with combined pan batches. Modern mechanical details are not fully verified and are not joined to it. This field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧摘要同时提传统和现代调整，概念相容；新档主线限定为传统慢炒并锅版，现代机械细则未全核，不串联。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Home of tea | https://www.ahjx.gov.cn/About/show/33656.html Chinese original / 中文原文：茶叶之乡 | https://www.ahjx.gov.cn/About/show/33656.html appearance： Rounded pearls, dark green interspersed with silvery down. Chinese original / 中文原文：appearance：圆珠状，墨绿间银毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html aroma： Rich and pronounced. Chinese original / 中文原文：aroma：浓郁而高。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html taste： Fresh and brisk; the traditional liquor tends toward apricot yellow. Chinese original / 中文原文：taste：鲜爽，传统茶汤偏杏黄。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html Home of tea | https://www.ahjx.gov.cn/About/show/33656.html Chinese original / 中文原文：茶叶之乡 | https://www.ahjx.gov.cn/About/show/33656.html history： The production technique entered Anhui’s provincial heritage list in 2010. Modern production evolved from traditional slow pan-firing. Chinese original / 中文原文：history：制作技艺2010年列入安徽省非遗；现代生产与传统慢炒法存在演进关系。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html Home of tea | https://www.ahjx.gov.cn/About/show/33656.html Chinese original / 中文原文：茶叶之乡 | https://www.ahjx.gov.cn/About/show/33656.html culture： Mountain-village farmers' pan-firing experience continues through transmission. Modern product appearance cannot wholly replace traditional craft characteristics. Chinese original / 中文原文：culture：山村茶农的锅炒经验通过传习延续，不能用现代商品外观完全代替传统工艺特征。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html Home of tea | https://www.ahjx.gov.cn/About/show/33656.html Chinese original / 中文原文：茶叶之乡 | https://www.ahjx.gov.cn/About/show/33656.html identity： A pearl-shaped green tea from Yongxi, Jing County. Traditional slow pan-firing with combined pans and the modern shortened machine version should be recorded separately. Chinese original / 中文原文：identity：泾县涌溪的珠形绿茶；传统慢炒并锅与现代缩时机械版应分别记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The Homeland of Tea: harvesting, processing and reform of Yongxi Huoqing | https://www.ahjx.gov.cn/Content/show/33656.html Chinese original / 中文原文：茶叶之乡：涌溪火青采制工艺及改革 | https://www.ahjx.gov.cn/Content/show/33656.html Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html process： Sorting and cooling → heat-fixing and rolling → slow low-temperature pan-frying and combining pan batches → screening dry tea. Modern reforms additionally use higher drying temperatures, smaller charges, shorter pan-drying times and machine operation to improve the yellow-brown and dull-yellow characteristics caused by prolonged spreading in the older method. This entry does not make the traditional 20-hour period and repeated batch combining mandatory for every present-day product. Chinese original / 中文原文：process：拣剔、摊凉 → 杀青、揉捻 → 低温慢炒、并锅 → 干茶筛分。现代改革另采用较高干燥温度、较小投量、较短炒干时间和机械操作，旨在改善旧式久摊造成的黄褐、暗黄问题。本条不将传统20小时、数次并锅固化为今天所有产品要求。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The Homeland of Tea: harvesting, processing and reform of Yongxi Huoqing | https://www.ahjx.gov.cn/Content/show/33656.html Chinese original / 中文原文：茶叶之乡：涌溪火青采制工艺及改革 | https://www.ahjx.gov.cn/Content/show/33656.html Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html Step-by-step processing / Traditional slow hand-pan-firing variant recorded by the local agricultural department Chinese original / 中文原文：逐步工序 / 地方农业部门所记传统手工慢炒版 Modern reforms also use higher drying temperatures, smaller loads, shorter pan-drying times, and mechanical operation to reduce the yellow-brown and dull-yellow effects of prolonged traditional spreading. This entry does not make traditional 20-hour treatment and repeated pan-batch combining requirements for every current product. Chinese original / 中文原文：现代改革另采用较高干燥温度、较小投量、较短炒干时间和机械操作，旨在改善旧式久摊造成的黄褐、暗黄问题。本条不将传统20小时、数次并锅固化为今天所有产品要求。 1. Sorting and cooling ： Sort the fresh leaves, then spread to cool. Key observations: Use one bud with two moderately unfolded leaves, first removing extraneous matter and maintaining evenness. Chinese original / 中文原文：1. 拣剔、摊凉：鲜叶整理后摊凉。 关键观察：采用适度展开的一芽二叶，先去杂并保持匀整。 The Homeland of Tea: harvesting, processing and reform of Yongxi Huoqing | https://www.ahjx.gov.cn/Content/show/33656.html Chinese original / 中文原文：茶叶之乡：涌溪火青采制工艺及改革 | https://www.ahjx.gov.cn/Content/show/33656.html 2. Heat-fixing and rolling ： Heat-fix the fresh leaves, then roll. Key observations: This article gives no quantitative fixation or rolling parameters. Chinese original / 中文原文：2. 杀青、揉捻：鲜叶杀青后揉捻。 关键观察：本文未给定量杀青或揉捻参数。 The Homeland of Tea: harvesting, processing and reform of Yongxi Huoqing | https://www.ahjx.gov.cn/Content/show/33656.html Chinese original / 中文原文：茶叶之乡：涌溪火青采制工艺及改革 | https://www.ahjx.gov.cn/Content/show/33656.html 3. Slow pan-firing at low temperature, combining batches in one pan ： Traditional hand production uses prolonged slow pan-firing and staged combining of pan loads. Key observations: Historical batch size and timing depended on accumulated raw material and are not modern uniform requirements. Chinese original / 中文原文：3. 低温慢炒、并锅：传统手工长时间慢炒，并分次合锅整理。 关键观察：历史批量、时间依原料积累，不作为现代统一要求。 The Homeland of Tea: harvesting, processing and reform of Yongxi Huoqing | https://www.ahjx.gov.cn/Content/show/33656.html Chinese original / 中文原文：茶叶之乡：涌溪火青采制工艺及改革 | https://www.ahjx.gov.cn/Content/show/33656.html 4. Sieving the dry tea ： Sieve after shaping and drying. Key observations: Sort according to dryness and the evenness of the pellets. Chinese original / 中文原文：4. 干茶筛分：成形干燥后筛分。 关键观察：结合干度与颗粒整齐程度整理。 The Homeland of Tea: harvesting, processing and reform of Yongxi Huoqing | https://www.ahjx.gov.cn/Content/show/33656.html Chinese original / 中文原文：茶叶之乡：涌溪火青采制工艺及改革 | https://www.ahjx.gov.cn/Content/show/33656.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Rounded pearls, dark green interspersed with silvery down. Chinese original / 中文原文：外形与汤色原描述：圆珠状，墨绿间银毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html Source description of aroma ： Rich and pronounced. Chinese original / 中文原文：香气来源描述：浓郁而高。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html Source description of taste ： Fresh and brisk; the traditional liquor tends toward apricot yellow. Chinese original / 中文原文：滋味来源描述：鲜爽，传统茶汤偏杏黄。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project). | https://www.ahjx.gov.cn/News/show/1561408.html Chinese original / 中文原文：绿茶制作技艺（涌溪火青）（省级非遗项目） | https://www.ahjx.gov.cn/News/show/1561408.html Home of tea | https://www.ahjx.gov.cn/About/show/33656.html Chinese original / 中文原文：茶叶之乡 | https://www.ahjx.gov.cn/About/show/33656.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: rounded waist-like shape, tightly formed and weighty, lustrous dark green with visible down. Liquor colour: clear bright yellow-green. Aroma: rich, fresh, brisk, lasting. Taste: mellow, full, sweet, brisk. Infused leaves: tender yellow, uniform intact shoots. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：腰圆、紧结重实，墨绿油润并显毫；汤色：黄绿、清澈明亮；香气：浓郁鲜爽、持久；滋味：醇厚甘爽；叶底：嫩黄、整齐成朵 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Limited to the first paragraph of the introduction. A later paragraph on the same page and another entry describe apricot-yellow liquor without explaining grade or brewing differences; the inconsistency is retained rather than merging the colours. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：限定简介首段；同页后段及另一条目写汤色杏黄，未说明等级或冲泡差异，保留此不一致而不合成一个颜色。 Tea Encyclopedia · Yongxi Huoqing: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1381&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·涌溪火青：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1381&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yongxi Huoqing Chinese original / 中文原文：实物图：涌溪火青干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20417938 https://www.pwsannong.com/booklib/database/sublibrary?ID=1381&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Yongxi Huoqing; the gallery explicitly says “Yongxi Huoqing Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为涌溪火青；图集标题明确标注“涌溪火青干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Wuzhou Juyan Green Tea Chinese original / 中文原文：婺州举岩 Around Shuanglong Cave in the Beishan Mountains, Jinhua, Zhejiang Chinese original / 中文原文：浙江金华北山双龙洞一带 identity： A Jinhua green tea combining pan-firing and baking, with baking predominating. Chinese original / 中文原文：identity：炒焙结合、以焙为主的金华绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html process： Remove extraneous material and spread fresh leaves, then initial pan-firing, rolling, second pan-firing, intermediate shaping and baking, followed by careful sorting and storage. Chinese original / 中文原文：process：拣草摊青、青锅、揉捻、二锅、做坯整形、烘焙，最后精选储藏。 Verification status: source_supported； The earlier text is compatible with this version. This round completes the steps without expanding the original source's scope. Chinese original / 中文原文：核验状态：source_supported；旧文与此版本相容；本轮补足步骤，不扩大原来源的适用范围。 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html appearance： Fine, tight and slightly flat, with visible down, silver and emerald hues complementing each other. Chinese original / 中文原文：appearance：细紧略扁，茸毫可见，银翠相映。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html aroma： Lasting aroma. Chinese original / 中文原文：aroma：香气持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html taste： Fresh, mellow, sweet and pleasing, with a tender-green liquor. Chinese original / 中文原文：taste：鲜醇甘美，汤嫩绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html history： The heritage project reviews local tea history from the Tang and Song onward. The craft entered the national list in 2008. Chinese original / 中文原文：history：非遗项目梳理唐宋以后地方茶史，制作技艺2008年列入国家级名录。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html culture： Tea making adjusts to spring buds and leaves and mountain conditions, reflecting northern Jinhua's tea traditions. Chinese original / 中文原文：culture：制茶随春季芽叶与山地火候调整，体现金华北山茶事传统。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html identity： Wuzhou Juyan green tea from northern Jinhua, recorded in a national heritage project. Chinese original / 中文原文：identity：国家级非遗项目记录的金华北山婺州举岩绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html process： Removing extraneous plant material and spreading → initial pan-firing → rolling → second pan-firing → forming and shaping → roasting → fine sorting and storage. The original page provides the order and frying/roasting principles, but no time or temperature for each pan stage. Parameters are not invented, and the initial and second pan stages are not interpreted as fixed formulas from other teas. Chinese original / 中文原文：process：拣草摊青 → 青锅 → 揉捻 → 二锅 → 做坯整形 → 烘焙 → 精选储存。原页提供次序与炒焙原则，没有各锅时温；不补造参数或把青锅、二锅解释为其他茶的固定配方。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html Step-by-step processing / Seven traditional operations listed on the national intangible heritage project page Chinese original / 中文原文：逐步工序 / 国家非遗项目页所列七道传统工序 The original page provides the sequence and pan-firing and baking principles, but no temperature or time for each pan. No parameters are invented, nor are the first and second pans interpreted as fixed recipes for other teas. Chinese original / 中文原文：原页提供次序与炒焙原则，没有各锅时温；不补造参数或把青锅、二锅解释为其他茶的固定配方。 1. Removing stray plant matter and spreading leaves ： After picking, remove stray plant material and spread the leaves. Key observations: Pick one bud with one leaf or two just-unfolding leaves from Qingming to Guyu. Chinese original / 中文原文：1. 拣草摊青：采后一并进行拣草、摊青。 关键观察：清明至谷雨采一芽一叶或一芽二叶初展。 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html 2. Initial pan-firing ： Carry out initial pan-firing in the sequence given on the project page. Key observations: The source page does not detail times or temperatures. Chinese original / 中文原文：2. 青锅：按项目页次序进行青锅。 关键观察：原页未细列时温。 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html 3. Rolling ： Roll after the initial pan-firing. Key observations: The source page does not specify the pressure schedule. Chinese original / 中文原文：3. 揉捻：青锅后揉捻。 关键观察：原页未给加压制度。 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html 4. Second pan ： Move to the second pan after rolling. Key observations: Do not import second-firing parameters from other green teas. Chinese original / 中文原文：4. 二锅：揉捻后进入二锅。 关键观察：不另套其他绿茶的二青参数。 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html 5. Preparing and shaping the tea base ： After the second pan, prepare and shape the tea base. Key observations: The source page does not break down the hand techniques. Chinese original / 中文原文：5. 做坯整形：二锅后做坯整形。 关键观察：原页未分解手法。 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html 6. Baking ： Roast after shaping. Key observations: Primarily roasting, combined with pan-firing. Chinese original / 中文原文：6. 烘焙：整形后烘焙。 关键观察：整体以焙为主、炒焙结合。 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html 7. Fine selection and storage ： Select the finished tea, then store. Key observations: This page gives no specific storage time or temperature. Chinese original / 中文原文：7. 精选储存：成茶精选后储存。 关键观察：本页没有专属贮藏时温。 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight and slightly flat, with visible down, silver and emerald hues complementing each other. Chinese original / 中文原文：外形与汤色原描述：细紧略扁，茸毫可见，银翠相映。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html Source description of aroma ： Lasting aroma. Chinese original / 中文原文：香气来源描述：香气持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html Source description of taste ： Fresh, mellow, sweet and pleasing, with a tender-green liquor. Chinese original / 中文原文：滋味来源描述：鲜醇甘美，汤嫩绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green-tea making techniques (Wuzhou Juyan) | https://www.ihchina.cn/project_details/14606.html Chinese original / 中文原文：绿茶制作技艺（婺州举岩） | https://www.ihchina.cn/project_details/14606.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: tightly coiled, faintly visible down, lustrous emerald green. Liquor colour: clear bright tender green. Aroma: orchid. Taste: mellow, full, fresh, brisk, returning sweetness. Infused leaves: tender green and even. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：蟠曲紧结、茸毫隐约可见，翠绿油润；汤色：嫩绿清亮；香气：兰花香；滋味：醇厚、鲜爽回甘；叶底：嫩绿匀整 Evidence Status: source_supported； Location in the source: Public entry preview 'Wuzhou Juyan Tea / Product Characteristics'. ； Scope: The introduction’s ancient quotation “emerald milk” is not directly mapped to modern tea liquor. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目预览“婺州举岩茶／产品特性”；适用范围：不把简介引述古籍的“碧乳”直接映射为现代茶汤。 Tea Encyclopedia · Wuzhou Juyan Tea: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1415&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·婺州举岩茶：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1415&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Wuzhou Juyan Chinese original / 中文原文：实物图：婺州举岩干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418801 https://www.pwsannong.com/booklib/database/sublibrary?ID=1415&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Wuzhou Juyan Tea, and the gallery explicitly says “Wuzhou Juyan Dry Tea.” The image was inspected and confirms an actual tea sample, not a tea garden, utensils or packaging. The page title, public introduction and gallery all identify Wuzhou Juyan from Jinhua's northern mountains. Chinese original / 中文原文：对应依据：公开专题名称为婺州举岩茶；图集标题明确标注“婺州举岩干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。页面标题、公开简介和图集均明确为金华北山婺州举岩。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Guzhang Maojian Chinese original / 中文原文：古丈毛尖 Guzhang, Xiangxi, Hunan Chinese original / 中文原文：湖南湘西古丈 identity： A fine, tightly rolled, downy green tea from western Hunan; staged rolling and pan-firing and down-raising form the traditional craft. Chinese original / 中文原文：identity：细紧显毫的湘西绿茶，分次揉炒与提毫构成传统技艺。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html process： Steps include heat-fixing, initial rolling, second-stage heating, repeat rolling, third-stage heating, strand shaping and bringing out down. Chinese original / 中文原文：process：经杀青、初揉、二青、复揉、三青、做条和提毫等步骤。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html appearance： Fine, tight, round and straight strands with distinct pointed tips, emerald green and down-covered. Chinese original / 中文原文：appearance：条索紧细圆直，锋苗显，翠绿披毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html aroma： Rich, fresh aroma. Chinese original / 中文原文：aroma：清香馥郁。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html taste： Rich, mellow and refreshing, with a sweet aftertaste. Chinese original / 中文原文：taste：浓醇爽口，回甘。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html history： The provincial intangible heritage introduction cites local gazetteers for the background of the tea industry. Modern names such as Qingyun Yinfeng are evidence of local tea-industry development. Chinese original / 中文原文：history：省级非遗介绍援引地方志说明茶业背景；近代“青云银峰”等名称属于地方茶业发展线索。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html culture： Songs such as Guzhang Tea Song connect tea-mountain labour with the spread of western Hunan culture. Chinese original / 中文原文：culture：《古丈茶歌》等歌曲把茶山劳动与湘西地域文化传播相连。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html identity： A Maojian green tea from Guzhang, Hunan; traditional handmaking alternates pan-firing and rolling before strip shaping and down enhancement. Chinese original / 中文原文：identity：湖南古丈的毛尖绿茶，传统手制采用炒、揉交替后做条提毫。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html process： Heat-fixing → initial rolling and second pan-firing → repeat rolling and third pan-firing → strip forming → bringing out the down and removing from the pan. The provincial heritage body text was read directly; only the seven-stage order was verified. Unverified parameters in control are explicitly left unfilled, and generic green-tea parameters are not presented as local experience. Chinese original / 中文原文：process：杀青 → 初揉、炒二青 → 复揉、炒三青 → 做条 → 提毫收锅。直接阅读省级非遗正文；仅核得七道次序。control中未核参数已明确留缺，不把通用绿茶参数冒称当地经验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Step-by-step processing / Seven manual operations in the provincial intangible heritage entry summarized into five stages Chinese original / 中文原文：逐步工序 / 省级非遗七道手工工序概括为五段 The provincial heritage body text was read directly; only the seven-stage order was verified. Unverified parameters in control are explicitly left unfilled, and generic green-tea parameters are not presented as local experience. Chinese original / 中文原文：直接阅读省级非遗正文；仅核得七道次序。control中未核参数已明确留缺，不把通用绿茶参数冒称当地经验。 1. Heat-fixing ： Complete heat-fixing first. Key observations: The source gives no quantitative parameters; verify against a dedicated code. Chinese original / 中文原文：1. 杀青：首先完成杀青。 关键观察：来源未载定量参数，须依专门规程核验。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html 2. Initial rolling and second pan-firing ： After initial rolling, carry out the second pan-firing. Key observations: Maintain the alternation of pan-firing and rolling. Chinese original / 中文原文：2. 初揉、炒二青：初揉后再炒二青。 关键观察：保持炒揉交替关系。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html 3. Re-rolling and third pan-firing ： After re-rolling, proceed to the third pan-processing stage. Key observations: Do not merge two rolling stages into one continuous heavy rolling. Chinese original / 中文原文：3. 复揉、炒三青：复揉后进入第三道炒制。 关键观察：不把两次揉捻合写成一次连续重揉。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html 4. Forming strands ： Form tight, fine strands. Key observations: Strip form characterises this product; the source gives no detailed force control. Chinese original / 中文原文：4. 做条：整理成紧细条索。 关键观察：条形为本产品特征，控制力度细节本来源未给。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html 5. Bringing out down before removing from the pan ： Finally bring out the down and remove from the pan. Key observations: The source gives only the operation name. Full-drying criteria cannot be inferred from 'removing from the pan'. Chinese original / 中文原文：5. 提毫收锅：最后提毫并收锅。 关键观察：来源仅给工序名称，足干判定不能由收锅二字推算。 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight, round and straight strands with distinct pointed tips, emerald green and down-covered. Chinese original / 中文原文：外形与汤色原描述：条索紧细圆直，锋苗显，翠绿披毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Source description of aroma ： Rich, fresh aroma. Chinese original / 中文原文：香气来源描述：清香馥郁。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Source description of taste ： Rich, mellow and refreshing, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：浓醇爽口，回甘。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Provincial list: handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录：古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Tea culture: Guzhang Maojian | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html Chinese original / 中文原文：茶文化之古丈毛尖 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685392.html 2010 CCTV interview / not divided into grades ： Liquor colour: bright, clear yellow-green; aroma: high and lasting; taste: mellow and brisk with a sweet aftertaste; infused leaves: light green. Chinese original / 中文原文：2010年央视采访／未分等级：汤色：黄绿明亮，清澈；香气：高长持久；滋味：醇爽回甘；叶底：嫩绿。 Evidence Status: primary_source_verified； Location in the source: Passage from the interview with Xiang Yongping ； Scope: The original infused-leaf wording “even/odd” is unclear and is not rewritten as “even.” Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：向勇平采访段；适用范围：原文叶底“匀奇”字样不清，不改造为匀齐。 [Daily Agricultural Economy] Handmade Guzhang Maojian (2010.5.17). | https://jingji.cntv.cn/20100517/103078.shtml Chinese original / 中文原文：[每日农经]手工炒制的古丈毛尖(2010.5.17) | https://jingji.cntv.cn/20100517/103078.shtml Introduction to a Hunan intangible heritage project / not divided into grades ： Dry-leaf appearance: fine, tightly rolled, round and straight, elegant pointed tips, visible white down, emerald green; aroma: rich fresh fragrance; taste: strong, mellow and refreshing, with a salivating finish. Chinese original / 中文原文：湖南省非遗项目介绍／未分等级：干茶：紧细圆直，锋苗挺秀，白毫披露，翠绿；香气：清香馥郁；滋味：浓醇爽口、回味生津。 Evidence Status: primary_source_verified； Location in the source: Final paragraph of the main text ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文末段；适用范围： Provincial list / handmade production techniques of Guzhang Maojian Tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Chinese original / 中文原文：省级目录/古丈毛尖茶手工制作技艺 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cls/201408/t20140821_4874998.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Guzhang Maojian dry tea (LAPSANGSTORE product GT09 image). Chinese original / 中文原文：实物图：古丈毛尖干茶（LAPSANGSTORE GT09商品图） https://lapsangstore.com/cdn/shop/files/03_c0f354c3-ef06-47cc-a490-988e4451c46f_1024x1024.jpg?v=1773044508 https://lapsangstore.com/zh/products/gt09 Basis for the match: The original product page explicitly names Guzhang Maojian, and the selected image comes from its main product-image group. The original dry-tea image was viewed and cross-checked against the wording on a blue tin in the same group: 'Guyanghe Guzhang Maojian / Hunan Guzhang County Guyanghe Tea Co., Ltd.'. Chinese original / 中文原文：对应依据：原商品页明确古丈毛尖，选图来自该商品主图组；已查看干茶原图，并用同主图组蓝罐照片的“古阳河 古丈毛尖／湖南·古丈县古阳河茶业有限责任公司”文字交叉确认。 Image from public product information, with no separate redistribution licence found. The original and its source are retained for private reference. Chinese original / 中文原文：公开商品资料图片，未见独立再传播许可；保留原图与来源供私有资料参照。 Sample scope ： This retailer’s GT09 Guyanghe Guzhang Maojian product image. The webpage year does not prove the photography or picking year. Chinese original / 中文原文：样本范围：该零售商GT09古阳河古丈毛尖商品图。页面年份不作为照片拍摄或采摘年份证明。 Lingyun Baihao Tea Chinese original / 中文原文：凌云白毫茶 Lingyun, Baise, Guangxi, including the Cenwanglaoshan and Qinglongshan tea areas. Chinese original / 中文原文：广西百色凌云，岑王老山、青龙山等茶区 identity： This entry covers the green-tea product within Lingyun Baihao Tea. “Lingyun Baihao” also names a tea cultivar that can be processed into different basic tea categories. Chinese original / 中文原文：identity：本条介绍凌云白毫茶中的绿茶产品；“凌云白毫”也用于茶树品种名，可加工成不同基本茶类。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html appearance： Tightly formed strands with conspicuous white down. Chinese original / 中文原文：appearance：条索紧结，白毫明显。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html aroma： Chestnut aroma. Chinese original / 中文原文：aroma：栗香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html taste： Rich, mellow, fresh and brisk, with a sweet aftertaste; tender-green liquor. Chinese original / 中文原文：taste：浓醇鲜爽、回甘，汤嫩绿。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html history： Agricultural-department material presents Lingyun Baihao both as a local tea-plant resource and a regional product. Cultivar-approval history and finished-green-tea history must be recorded separately. Chinese original / 中文原文：history：农业部门材料将凌云白毫作为地方茶树资源及区域产品共同介绍；品种审定史与成品绿茶史须分别收录。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html culture： White-down germplasm combines with tea making in western Guangxi’s mountains. Making black or white tea from the same plants does not turn those products into green tea. Chinese original / 中文原文：culture：白毫资源与桂西山地制茶相结合；用同一茶树制作红茶、白茶等，不会使它们变成绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html process： The study prepared oven-dried green-tea samples from one-bud-two-leaf shoots from Lingyun County: spreading, drum heat-fixing, softening, rolling, initial drying, cooling and moisture equilibration, then bringing out down and final drying. This is the paper's sample-preparation method and illustrates one green-tea process; it does not cover every tea category made from Lingyun Baihao material. Chinese original / 中文原文：process：该研究以凌云县一芽二叶为原料制备烘青绿茶样品：先摊青，再滚筒杀青，回软后揉捻、初烘，继而摊凉回潮、提毫足干。这是论文所用的制样工艺，说明一种绿茶制法，不涵盖凌云白毫原料加工的全部茶类。 Verification status: source_supported； The older text accurately identifies a research-prepared sample; that qualification is retained. Steps may be recorded, but do not count as an industry standard or comprehensive verification of traditional techniques. Chinese original / 中文原文：核验状态：source_supported；旧文准确注明研究制样，保持此限定。可收录步骤，但不计为产业标准或传统工艺全面核验。 Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html identity： This verifies a research sample of green tea made from Lingyun Baihao fresh leaves. The raw-material name itself does not restrict all finished products to one tea category. Chinese original / 中文原文：identity：这里核验凌云白毫鲜叶制成绿茶的研究样品；原料名称本身不限定所有成品茶类。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html process： Spreading → drum heat-fixing → softening → rolling → initial drying → cooling and moisture equilibration → bringing out down and final drying. The paper compares aromas in fifteen spring, summer and autumn samples. This is a shared experimental sample-preparation method, not an optimal process, the sole traditional route or every company's recipe. Chinese original / 中文原文：process：摊青 → 滚筒杀青 → 回软 → 揉捻 → 初烘 → 摊凉回潮 → 提毫足干。论文比较春、夏、秋15份样品香气。以下是研究用同法制样，不是最佳工艺、传统唯一路线或所有企业配方。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Step-by-step processing / 2018 experimental samples of Lingyun Baihao baked green tea Chinese original / 中文原文：逐步工序 / 2018年凌云白毫烘青绿茶试验制样 The paper compares the aromas of 15 spring, summer and autumn samples. The following is the common sample-preparation method used for the study, not an optimal process, the sole traditional route or every company's recipe. Chinese original / 中文原文：论文比较春、夏、秋15份样品香气。以下是研究用同法制样，不是最佳工艺、传统唯一路线或所有企业配方。 1. Spreading fresh leaves ： Spread raw material consisting of one bud and two leaves. Key observations: 8 hours in this experiment. Chinese original / 中文原文：1. 摊青：一芽二叶原料摊放。 关键观察：该试验8小时。 Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html 2. Drum heat-fixing ： After spreading, heat-fix in a rotating drum. Key observations: Equipment setting of 230°C for 5 minutes, not leaf temperature. Chinese original / 中文原文：2. 滚筒杀青：摊青后滚筒杀青。 关键观察：设备设定230℃、5分钟，不是叶温。 Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html 3. Softening ： Spread after heat-fixing. Key observations: In this experiment, soften for 1 hour. Chinese original / 中文原文：3. 回软：杀青后摊放。 关键观察：该试验1小时至回软。 Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html 4. Rolling ： Roll after the leaves soften again. Key observations: 20 minutes in this experiment. Chinese original / 中文原文：4. 揉捻：回软后揉捻。 关键观察：该试验20分钟。 Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html 5. Initial baking ： After rolling, remove moisture through initial drying. Key observations: 120°C until 60–70% dry. Chinese original / 中文原文：5. 初烘：揉后初烘失水。 关键观察：120℃至六七成干。 Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html 6. Cooling and moisture equilibration ： After initial drying, spread to cool and soften. Key observations: The paper does not separately specify this stage's duration. Chinese original / 中文原文：6. 摊凉回潮：初烘后摊凉回软。 关键观察：论文未另列此段时长。 Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html 7. Bringing out down and drying fully ： Re-dry, bring out the down, then cool and bag. Key observations: 90°C, with moisture content around 5%. Chinese original / 中文原文：7. 提毫足干：再烘、提毫后摊凉装袋。 关键观察：90℃，水分约5%。 Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components. | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Chinese original / 中文原文：不同季节凌云白毫绿茶的香气成分差异分析 | https://www.spkx.net.cn/article/2020/1002-6630/2020-41-22-034.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed strands with conspicuous white down. Chinese original / 中文原文：外形与汤色原描述：条索紧结，白毫明显。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Source description of aroma ： Chestnut aroma. Chinese original / 中文原文：香气来源描述：栗香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Source description of taste ： Rich, mellow, fresh and brisk, with a sweet aftertaste; tender-green liquor. Chinese original / 中文原文：滋味来源描述：浓醇鲜爽、回甘，汤嫩绿。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Lingyun Baihao Tea | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html Chinese original / 中文原文：凌云白毫茶 | https://gx.people.com.cn/n2/2021/0204/c400231-34564508.html 2026 Baise Integrated Media introduction / Lingyun Baihao green-tea version. ： Dry-leaf appearance: tight strips with visible white down, resembling silver needles. Liquor colour: translucent tender green. Aroma: rich and lasting, with strong chestnut fragrance. Taste: rich, mellow, fresh and brisk, with a long sweet finish. Infused leaves: green-olive colour. Chinese original / 中文原文：2026百色融媒介绍／凌云白毫茶绿茶版：干茶：条索紧结，白毫显露，形似银针；汤色：嫩绿透亮；香气：馥郁持久、板栗香浓；滋味：浓醇鲜爽，回甘绵长；叶底：青橄榄色。 Evidence Status: primary_source_verified； Location in the source: Sentence beginning “the green tea produced” ； Scope: Green tea version only, not other tea categories made from the cultivar of the same name. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“制成的绿茶”句；适用范围：仅绿茶版本，不用于同名茶树制作的其它茶类。 Tea fragrance hidden in western Guangxi! Enjoy good tea during Guangxi's Sanyuesan festival | https://v.gxnews.com.cn/sp/21932046 Chinese original / 中文原文：桂西秘境藏茶香！广西三月三，来喝好茶 | https://v.gxnews.com.cn/sp/21932046 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Lingyun Baihao Green Tea dry leaves (Sazen Tea product sample). Chinese original / 中文原文：实物图：凌云白毫绿茶干茶（Sazen Tea商品样本） https://www.sazentea.com/content/products/445/23/TCH125-1.webp?20260512 https://www.sazentea.com/en/products/p2392-ling-yun-bai-hao.html Basis for the match: Sazen Tea's original Ling Yun Bai Hao product page explicitly categorises it as Green Tea and identifies Cenwanglao and Qinglong mountains in Lingyun County, Guangxi as its origin. The direct image for product TCH125 shows curled dry leaves with visible down, distinguishing it from white-tea products. Chinese original / 中文原文：对应依据：Sazen Tea的Ling Yun Bai Hao单品原页明确归入Green Tea，产地广西凌云县岑王老山和青龙山；商品TCH125的直接配图显示卷曲显毫干叶，与白茶产品区分。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A TCH125 Lingyun Baihao green-tea sample sold by Sazen Tea. The product page gives a shelf-life date of January 2027, without a harvest/processing year. Origin follows the specialist retailer’s description. Chinese original / 中文原文：样本范围：Sazen Tea销售的TCH125凌云白毫绿茶样本，商品页保质期标2027年1月，未标采制年份；产地依专业零售商说明。 Fuding White Tea Chinese original / 中文原文：福鼎白茶 Fuding, Fujian Chinese original / 中文原文：福建福鼎 identity： An umbrella regional name for white tea from Fuding, including Yinzhen and Baimudan products; not a tea-cultivar name. Chinese original / 中文原文：identity：福鼎产区白茶的地域总称，包含银针、牡丹等产品；不是一个茶树品种名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html process： Centred on withering and drying, with neither pan-firing nor rolling in traditional primary processing. Later operations may include sorting, blending and rebaking. Chinese original / 中文原文：process：以萎凋、干燥为核心，传统初制不炒不揉；后续可拣剔、拼配、复焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html appearance： Visible bud down, with needle-shaped, attached bud-and-leaf, and leafy forms depending on raw material; bright yellow liquor is common. Chinese original / 中文原文：appearance：芽毫显露，原料不同而有针形、芽叶连枝与叶片形态；常见茶汤黄亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Fuding white-tea cultural system, Fujian | https://jgs.agri.gov.cn/detail/zh/16203.html Chinese original / 中文原文：福建福鼎白茶文化系统 | https://jgs.agri.gov.cn/detail/zh/16203.html aroma： Varies with raw material and withering method; one aroma type cannot be assigned to the entire production area. Chinese original / 中文原文：aroma：随原料和萎凋方式变化，不能给整个产区指定唯一香型。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html taste： Traditional types feature freshness and mellowness, though Silver Needle and leaf teas still differ in taste. Chinese original / 中文原文：taste：传统类型以鲜醇为特色，银针与叶茶的口感仍有差别。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Fuding white-tea cultural system, Fujian | https://jgs.agri.gov.cn/detail/zh/16203.html Chinese original / 中文原文：福建福鼎白茶文化系统 | https://jgs.agri.gov.cn/detail/zh/16203.html history： National-level production skills were announced in 2011. Heritage material connects development of the modern process with the local Qing-dynasty tea industry. Chinese original / 中文原文：history：国家级制作技艺于2011年公布；非遗资料将现代工艺的发展与清代地方茶业联系。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html culture： White tea accompanies local life-cycle rituals and She singing customs: tea is given when daughters marry, boiled for guests, and celebrated in songs during picking. Chinese original / 中文原文：culture：白茶伴随地方人生礼俗与畲族歌俗：嫁女送茶、会客煮茶，采茶时也唱茶歌。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Fuding white-tea cultural system, Fujian | https://jgs.agri.gov.cn/detail/zh/16203.html Chinese original / 中文原文：福建福鼎白茶文化系统 | https://jgs.agri.gov.cn/detail/zh/16203.html identity： Centred on withering and drying. Traditional processing does not start with heat-fixing or rolling. Chinese original / 中文原文：identity：以萎凋、干燥为核心，传统加工不以杀青、揉捻起步。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 history： The Fuding White Tea heritage introduction places the rise of local white-tea making in the Qing dynasty and records figures involved in cultivation, propagation, and promotion. Lady Taimu’s tea-giving story remains folklore, not evidence for a process’s first year. Chinese original / 中文原文：history：福鼎白茶非遗简介将当地白茶制作兴起置于清代，记述种植繁育与推广人物。太姥施茶故事另作民间叙事，不用于推定工艺始年。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html culture： A tea-making tradition centred on withering and drying, requiring observation of weather and leaf condition. Fewer operations do not mean no skill is required. Chinese original / 中文原文：culture：以萎凋、干燥为核心的制茶传统，依赖观察天气与叶态；少工序并不等于无需技艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html industry： After primary processing, material still undergoes finishing operations such as sorting, homogenizing and reroasting. Names such as Baihao Yinzhen and Bai Mudan must continue to be distinguished by material and standards, not combined into one grade. Chinese original / 中文原文：industry：原料初制后仍有拣剔、匀堆和复焙等整理环节。白毫银针、白牡丹等产品名应继续按原料及标准区分，不能统写成同一等级。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html process： Withering → arranging and drying → refining. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code. Chinese original / 中文原文：process：萎凋 → 整理与干燥 → 精制。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Withering ： Spread fresh leaves to lose moisture while their internal constituents change. Key observations: Manage moisture loss according to weather and leaf condition; not equivalent to simply sun-drying. Chinese original / 中文原文：1. 萎凋：鲜叶摊放失水并发生内含物转化。 关键观察：随天气与叶况管理失水，不能等同于直接晒干。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html 2. Finishing and drying ： Sort withered leaves according to the specific variant and complete drying. Key observations: The source records a piling step, which is not equivalent to ripe Pu'er wet-piling. Chinese original / 中文原文：2. 整理与干燥：按具体版本整理萎凋叶，完成干燥。 关键观察：来源记有堆积步骤，不等同熟普渥堆。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html 3. Refining ： Sort, blend evenly and re-roast, then pack into boxes. Key observations: Handle each product type and grade separately. Chinese original / 中文原文：3. 精制：拣剔、匀堆与复焙，最后装箱。 关键观察：按花色及等级分别处理。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Visible bud down, with needle-shaped, attached bud-and-leaf, and leafy forms depending on raw material; bright yellow liquor is common. Chinese original / 中文原文：外形与汤色原描述：芽毫显露，原料不同而有针形、芽叶连枝与叶片形态；常见茶汤黄亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Fuding white-tea cultural system, Fujian | https://jgs.agri.gov.cn/detail/zh/16203.html Chinese original / 中文原文：福建福鼎白茶文化系统 | https://jgs.agri.gov.cn/detail/zh/16203.html Source description of aroma ： Varies with raw material and withering method; one aroma type cannot be assigned to the entire production area. Chinese original / 中文原文：香气来源描述：随原料和萎凋方式变化，不能给整个产区指定唯一香型。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Source description of taste ： Traditional types feature freshness and mellowness, though Silver Needle and leaf teas still differ in taste. Chinese original / 中文原文：滋味来源描述：传统类型以鲜醇为特色，银针与叶茶的口感仍有差别。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Fuding white-tea cultural system, Fujian | https://jgs.agri.gov.cn/detail/zh/16203.html Chinese original / 中文原文：福建福鼎白茶文化系统 | https://jgs.agri.gov.cn/detail/zh/16203.html Fuding New-Process White Tea / semi-strip-shaped version described in the agriculture department's educational material. ： Dry-leaf appearance: relatively coarse, loose strips, still slightly curled. Liquor colour: relatively deep apricot-yellow. Aroma: fresh. Taste: relatively strong tea flavour, mild on entry with a sweet aftertaste. Infused leaves: opened leaves, greenish-grey with yellow. Chinese original / 中文原文：福鼎新工艺白茶／农业厅科普所述半条形版本：干茶：条索较粗松，仍略卷曲；汤色：杏黄色，较深；香气：清香；滋味：茶味较浓，入口平和并回甘；叶底：叶片开展，青灰中带黄色 Evidence Status: source_supported； Location in the source: Section on new-process white tea ； Scope: The page explicitly gives Fuding, Fujian origin and light rolling after withering. This is a specific new-process version, not a uniform feature of all Fuding White Tea or traditional Baihao Yinzhen. The provincial-government mirror carries an invalid-status label and is used as historical public information. Chinese original / 中文原文：证据状态：source_supported；原文位置：新工艺白茶分段；适用范围：该页明确产地为福建福鼎且萎凋后轻揉；这是具体新工艺版本，不作为全部福鼎白茶或传统白毫银针的统一特征。省政府镜像有失效标记，作历史科普描述。 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves and liquor of Fuding white tea Chinese original / 中文原文：实物图：福鼎白茶干茶及茶汤 https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202206/W020220620768626794590.png https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202206/t20220620_10706647.htm Basis for the match: The original image is directly beneath “Fuding White Tea”; following text specifies Fuding, Fujian and styles including Baihao Yinzhen. The viewed photograph shows bud-shaped dry tea and liquor. Chinese original / 中文原文：对应依据：原图直接位于“福鼎白茶”标题下，后文明确福建福鼎产区及白毫银针等花色；已查看照片，显示芽状干茶与茶汤。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A bud-shaped dry-tea sample in the Fuding White Tea feature. This image does not represent all styles from the region, such as Bai Mudan and Shoumei, and no grade or year is inferred. Chinese original / 中文原文：样本范围：福鼎白茶专题中的芽形干茶样本；本图不代表该地域下白牡丹、寿眉等全部花色，不推定等级或年份。 Zhenghe White Tea Chinese original / 中文原文：政和白茶 Zhenghe, Nanping, Fujian Chinese original / 中文原文：福建南平政和 identity： The white-tea system of the Zhenghe production area, distinct from the Zhenghe Dabai cultivar. Chinese original / 中文原文：identity：政和产区的白茶体系，应与“政和大白茶”茶树品种区别。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf process： Withering may be natural, heated, or combined, followed by drying; local lineages retain charcoal baking and rebaking. Chinese original / 中文原文：process：萎凋可采用自然、加温或混合方式，再干燥；地方传承体系保留炭焙和复焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Longhe — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d44e0be38e47491db664c05888c0f3bc Chinese original / 中文原文：隆合—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d44e0be38e47491db664c05888c0f3bc appearance： Includes bud-shaped, attached bud-and-leaf and mainly leafy products. Chinese original / 中文原文：appearance：包括芽形、芽叶相连及叶片为主的不同产品。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf aroma： Sensory research samples show differing clean, pure or prominent floral styles. Chinese original / 中文原文：aroma：感官研究样品呈清纯或花香显露的不同风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Analysis of quality differences in Zhenghe white tea at different elevations | https://www.spkx.net.cn/CN/abstract/abstract56175.shtml Chinese original / 中文原文：不同海拔政和白茶品质差异分析 | https://www.spkx.net.cn/CN/abstract/abstract56175.shtml taste： Research samples may taste fresh, mellow and brisk or fuller and mellower, showing variation within the same production region. Chinese original / 中文原文：taste：研究样品可呈清鲜醇爽或较醇厚的滋味，说明同一产区内部仍有差异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Analysis of quality differences in Zhenghe white tea at different elevations | https://www.spkx.net.cn/CN/abstract/abstract56175.shtml Chinese original / 中文原文：不同海拔政和白茶品质差异分析 | https://www.spkx.net.cn/CN/abstract/abstract56175.shtml history： The Ministry of Commerce's time-honoured-brand record documents modern and recent transmission of the local Yang family's white-tea craft; this is evidence of family history. Chinese original / 中文原文：history：商务部老字号档案记录了当地杨氏白茶制作的近现代传承；这属于家族沿革证据。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Longhe — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d44e0be38e47491db664c05888c0f3bc Chinese original / 中文原文：隆合—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d44e0be38e47491db664c05888c0f3bc culture： Local tea shops and household expertise jointly preserve judgements of withering and firing, forming a local white-tea craft. Chinese original / 中文原文：culture：当地茶庄与家庭制茶经验共同保存萎凋和火候判断，形成地方白茶手艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Longhe — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d44e0be38e47491db664c05888c0f3bc Chinese original / 中文原文：隆合—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d44e0be38e47491db664c05888c0f3bc identity： The traditional main route avoids pan-firing and rolling, using withering and drying. Product category and cultivar should occupy separate fields. Chinese original / 中文原文：identity：以不炒不揉、萎凋和干燥为传统主线；品类与品种应分字段。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First Recommended Catalogue of Fujian Provincial Heritage and Tourism Integration | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf Chinese original / 中文原文：第一批福建省省级非遗与旅游融合发展推荐目录 | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 process： Sorting fresh leaves → withering → drying and picking. This records the source’s process version; equipment, season, material, and enterprise practice may differ. It is not an operating procedure. Chinese original / 中文原文：process：分选鲜叶 → 萎凋 → 干燥与拣剔。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First Recommended Catalogue of Fujian Provincial Heritage and Tourism Integration | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf Chinese original / 中文原文：第一批福建省省级非遗与旅游融合发展推荐目录 | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Sorting fresh leaves ： Select raw material for the intended product type. Key observations: Origin alone cannot distinguish Baihao Yinzhen from Gongmei. Chinese original / 中文原文：1. 分选鲜叶：按拟制花色选原料。 关键观察：不可只用产地判断白毫银针或贡眉。 First Recommended Catalogue of Fujian Provincial Heritage and Tourism Integration | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf Chinese original / 中文原文：第一批福建省省级非遗与旅游融合发展推荐目录 | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf 2. Withering ： Spread for moisture loss and development of white-tea flavour. Key observations: Environmental control varies with the raw material. Chinese original / 中文原文：2. 萎凋：摊放失水，形成白茶风味。 关键观察：环境管理因原料而异。 First Recommended Catalogue of Fujian Provincial Heritage and Tourism Integration | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf Chinese original / 中文原文：第一批福建省省级非遗与旅游融合发展推荐目录 | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf 3. Drying and sorting ： Complete drying and finish the product. Key observations: Compression is a separate subsequent process and does not replace withering. Chinese original / 中文原文：3. 干燥与拣剔：完成干燥并整理成品。 关键观察：紧压另属后续加工，不替代萎凋。 First Recommended Catalogue of Fujian Provincial Heritage and Tourism Integration | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf Chinese original / 中文原文：第一批福建省省级非遗与旅游融合发展推荐目录 | https://wlt.fujian.gov.cn/wldt/btdt/202409/P020240911431242840967.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Includes bud-shaped, attached bud-and-leaf and mainly leafy products. Chinese original / 中文原文：外形与汤色原描述：包括芽形、芽叶相连及叶片为主的不同产品。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Source description of aroma ： Sensory research samples show differing clean, pure or prominent floral styles. Chinese original / 中文原文：香气来源描述：感官研究样品呈清纯或花香显露的不同风格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Analysis of quality differences in Zhenghe white tea at different elevations | https://www.spkx.net.cn/CN/abstract/abstract56175.shtml Chinese original / 中文原文：不同海拔政和白茶品质差异分析 | https://www.spkx.net.cn/CN/abstract/abstract56175.shtml Source description of taste ： Research samples may taste fresh, mellow and brisk or fuller and mellower, showing variation within the same production region. Chinese original / 中文原文：滋味来源描述：研究样品可呈清鲜醇爽或较醇厚的滋味，说明同一产区内部仍有差异。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Analysis of quality differences in Zhenghe white tea at different elevations | https://www.spkx.net.cn/CN/abstract/abstract56175.shtml Chinese original / 中文原文：不同海拔政和白茶品质差异分析 | https://www.spkx.net.cn/CN/abstract/abstract56175.shtml Zhenghe Mudanwang / sample 10 in the 2022 paper ： Dry-leaf appearance: delicate buds and leaves consisting of one bud with one just-unfolding leaf, grey-green. The original table's wording baihao yincui appears to contain a typesetting error and is not adopted. Liquor colour: pale yellow, clear and relatively bright. Aroma: clean and fresh, relatively delicate. Taste: relatively rich and mellow, with a green, astringent character. Infused leaves: soft, uniformly tender, grey-green and bright. Chinese original / 中文原文：政和牡丹王／2022年论文样本10：干茶：一芽一叶初展的细嫩芽叶，灰绿色；原表“白毫隐催”疑有排字误差，此词不采纳；汤色：浅黄色，清澈且较明亮；香气：清香纯正，较淡雅；滋味：较醇厚，带青涩感；叶底：柔软、匀嫩，灰绿而明亮 Evidence Status: primary_source_verified； Location in the source: Tables 1 and 2, sample 10 ； Scope: The designated paper’s “Mudan Wang” research sample, not a representative mean for every Zhenghe White Tea style and grade. Unfavorable notes such as grassy astringency are faithfully retained. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：表1、表2样本10；适用范围：指定论文研究样本“牡丹王”，不是政和白茶全部花色、等级的代表性均值。原文的不利风味如青涩照实保留。 Study of Yunnan white-tea quality characteristics | https://www.casb.org.cn/CN/Y2022/V38/I17/82 Chinese original / 中文原文：云南白茶品质特征研究 | https://www.casb.org.cn/CN/Y2022/V38/I17/82 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Zhenghe White Tea, dry leaves (Yoshi en Zhenghe Bai Mudan sample) Chinese original / 中文原文：实物图：政和白茶干茶（Yoshi en 政和白牡丹样本） https://media.yoshien.com/media/catalog/product/cache/8cfe02eb740454f4831d11c04209679a/0/0/0018_bai-mu-dan-zheng-he-pest-free_yoshien_en_product-main-1__1732018063_WM.jpg https://www.yoshien.com/en/bai-mu-dan-zheng-he-pest-free.html Basis for the match: The original retailer’s product page is titled Bai Mu Dan White Tea, Zheng He; the Terroir field explicitly gives Zhenghe, Fujian, China. The image is the main image for that product, with the merchant’s watermark, and was visually verified as dry White Peony tea containing buds and leaves. Chinese original / 中文原文：对应依据：原零售商单品页标题 Bai Mu Dan White Tea, Zheng He，Terroir栏明确中国福建政和；图片属于该单品主图并带商家水印，已目视核验为带芽叶的白牡丹干茶。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A Baimudan product sample within Zhenghe white tea; it does not represent all styles such as Baihao Yinzhen and Shoumei. The retailer's watermark is retained in full. Chinese original / 中文原文：样本范围：政和白茶中的白牡丹商品样本，不代表白毫银针、寿眉等全部花色；商家水印完整保留。 Baihao Yinzhen (Silver Needle) Chinese original / 中文原文：白毫银针 Represented chiefly by the white tea-growing areas of Fujian Chinese original / 中文原文：以福建白茶产区为代表 identity： A white tea product type made from single buds, named for bud shape and white down; not a single geographical origin. Chinese original / 中文原文：identity：以单芽制成的白茶产品类型，名称来自芽体形态与白毫；不是单一地理产区。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf process： Bud material is withered and dried, retaining whole buds. Chinese original / 中文原文：process：芽料经萎凋、干燥制成，保持芽体完整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html appearance： Plump buds with dense, conspicuous white hairs, silver-gray and needle-shaped. Chinese original / 中文原文：appearance：芽体肥壮，白毫密显，呈银灰色针状。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm aroma： Fresh, clean downy-bud aroma is characteristic of this type. Chinese original / 中文原文：aroma：以鲜洁毫香为类型特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm taste： Fresh, mellow and refreshing; the liquor may be pale apricot yellow. Chinese original / 中文原文：taste：鲜醇清爽，汤色可呈浅杏黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm history： Modern white-tea classification distinguishes products by raw materials and processing. Not every ancient reference to 'silver needles' can be identified directly as this product. Chinese original / 中文原文：history：现代白茶分类按原料和工艺区分产品；不能把所有古籍“银针”直接视作本品。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf culture： Observing bud shape and distinguishing down are part of its appreciation, allowing comparison with Bai Mudan's bud-and-leaf form. Chinese original / 中文原文：culture：观芽形、辨茸毫是其品鉴内容，亦能与牡丹的芽叶造型对照。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm identity： A white-tea product made from single buds. The words Silver Needle do not invariably indicate white tea. Chinese original / 中文原文：identity：以单芽为原料的白茶产品；不能把“银针”一词一概归作白茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf GB/T 22291–2017 White Tea | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D822CBD3A7E05397BE0A0AB82A Chinese original / 中文原文：GB/T 22291—2017 白茶 | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D822CBD3A7E05397BE0A0AB82A Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 process： Single-bud sorting → withering → drying and sorting. The raw-material definition was checked against an explicitly identified national-standard quotation in a draft standard and against the national standard's bibliographic record. The original national standard has not yet been checked page by page. Specific withering equipment, times and temperatures are not forced into a single model. Chinese original / 中文原文：process：单芽分选 → 萎凋 → 干燥、拣剔。原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / White-tea category process plus raw-material differences Chinese original / 中文原文：逐步工序 / 白茶类级流程＋原料差异 The raw-material definition was checked against an explicitly identified national-standard quotation in a draft and against the national standard's bibliographic record. The original national standard has not been verified page by page. Specific withering equipment, times and temperatures are not forced into one prescription. Chinese original / 中文原文：原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。 1. Sorting single buds ： Accept the raw material according to this product's requirements. Key observations: Keep buds intact and remove mixed material that fails raw-material requirements. Chinese original / 中文原文：1. 单芽分选：按该产品原料条件验收。 关键观察：保持芽体完整，剔除不符原料要求的混杂物。 Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf 2. Withering ： Main white-tea category process: spreading to lose moisture. Key observations: Adjust the appropriate endpoint to the buds, leaves and environment. Chinese original / 中文原文：2. 萎凋：白茶类级主线：摊放失水。 关键观察：适度终点随芽叶与环境调整。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 3. Drying and sorting ： White-tea category process: thorough drying and sorting. Key observations: These are category-level operations, not an exclusive local recipe. Chinese original / 中文原文：3. 干燥、拣剔：白茶类级主线：足干和整理。 关键观察：此为类级工序，非某地方独有配方。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Plump buds with dense, conspicuous white hairs, silver-gray and needle-shaped. Chinese original / 中文原文：外形与汤色原描述：芽体肥壮，白毫密显，呈银灰色针状。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Source description of aroma ： Fresh, clean downy-bud aroma is characteristic of this type. Chinese original / 中文原文：香气来源描述：以鲜洁毫香为类型特征。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Source description of taste ： Fresh, mellow and refreshing; the liquor may be pale apricot yellow. Chinese original / 中文原文：滋味来源描述：鲜醇清爽，汤色可呈浅杏黄。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Baihao Yinzhen / general description in the public encyclopedia ： Dry-leaf appearance: pure downy buds without stalks or bases, plump and needle-like, silvery white; liquor colour: pale apricot yellow; aroma: fresh and clean, with strong downy-bud fragrance. Chinese original / 中文原文：白毫银针／公开百科通用描述：干茶外形：纯毫芽、不带梗蒂，肥壮如针、银白；汤色：浅杏黄；香气：清鲜、毫香浓 Evidence Status: source_supported； Location in the source: Baihao Yinzhen subsection in the public encyclopedia’s “White Tea Quality Characteristics.” ； Scope: General descriptions and descriptions for Fuding and Zhenghe are stored separately; general colour and aroma are not imposed on each regional record. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开百科“白茶品质特征”中白毫银针专段；适用范围：通用描述与福鼎、政和产区描述分别保存，不将通用色香强加到各产区记录。 Tea Encyclopedia · Baihao Yinzhen: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1347&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·白毫银针：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1347&BaseID=1334&SiteID=123 Baihao Yinzhen / Fuding-produced version ： Dry-leaf appearance: thick down on the buds, white and lustrous; liquor colour: pale apricot-yellow; taste: clean, fresh and refreshing. Chinese original / 中文原文：白毫银针／福鼎所产版本：干茶外形：茶芽茸毛厚，白而有光泽；汤色：浅杏黄；滋味：清鲜爽口 Evidence Status: source_supported； Location in the source: Sentence “produced in Fuding” in the topic introduction ； Scope: Applies only to the Fuding product in the original. Aroma and infused leaves are not given for that area and are not filled from the Zhenghe section. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介“福鼎所产”句；适用范围：仅对应原文福鼎所产；未给该产区香气和叶底，不由政和段补齐。 Tea Encyclopedia · Baihao Yinzhen: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1347&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·白毫银针：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1347&BaseID=1334&SiteID=123 Baihao Yinzhen / Zhenghe-produced version ： Dry-leaf appearance: slender long buds, somewhat thinner down and weaker gloss; aroma: delicate and fresh; taste: rich and agreeable. Chinese original / 中文原文：白毫银针／政和所产版本：干茶外形：茶芽瘦长，茸毛略薄、光泽较弱；香气：清芬；滋味：浓厚适口 Evidence Status: source_supported； Location in the source: Sentence “produced in Zhenghe” in the topic introduction ； Scope: Applies only to the tea produced in Zhenghe described in the original; no liquor colour or infused-leaf description is given. The encyclopaedia also has a sample evaluation for the Zhenghe Dabai cultivar, which is not merged with this regional record. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介“政和所产”句；适用范围：仅对应原文政和所产；未给汤色及叶底。百科另有政和大白茶品种制样评价，不与本产区记录合并。 Tea Encyclopedia · Baihao Yinzhen: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1347&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·白毫银针：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1347&BaseID=1334&SiteID=123 Special-grade Baihao Yinzhen / agriculture department's educational description ： Dry-leaf appearance: plump, even buds and strips with thick down, lustrous silver-grey. Liquor colour: pale apricot-yellow, clear and bright. Aroma: clean and pure, with distinct downy-bud fragrance. Taste: fresh, mellow and brisk, with a full downy-bud character. Infused leaves: plump, tender and bright. Chinese original / 中文原文：白毫银针特级／农业厅科普描述：干茶：芽条肥壮且整齐，茸毛厚，银灰色有光泽；汤色：浅杏黄色，清澈明亮；香气：清纯，毫香明显；滋味：清鲜醇爽，毫味足；叶底：肥壮、柔嫩、明亮 Evidence Status: source_supported； Location in the source: Section on Baihao Yinzhen ； Scope: The source does not distinguish Fuding from Zhenghe, so neither is assigned. The provincial-government mirror is marked invalid; used as historical public-information quality description, not a current standard. Chinese original / 中文原文：证据状态：source_supported；原文位置：白毫银针分段；适用范围：来源未区分福鼎、政和，不擅自绑定一地。省政府镜像标失效，作文章所述历史科普品质，不冒称现行标准。 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Zhenghe Baihao Yinzhen Loose Tea / Sample 9 in the 2022 Paper ： Dry-leaf appearance: slender single buds with visible white down, even bud shape and grey-green colour. Liquor colour: orange-yellow, clear and fairly bright. Aroma: fresh, with discernible downy-bud fragrance. Taste: fairly full and mellow, reasonably fresh and clean, with slight bitterness and astringency. Infused leaves: fairly soft, uniformly tender, with some red leaves. Chinese original / 中文原文：政和白毫银针散茶／2022年论文样本9：干茶：单芽纤细，白毫可见，芽形整齐，芽色灰绿；汤色：橙黄色，清澈且较明亮；香气：清新，毫香可辨；滋味：较醇厚，尚鲜纯，略带苦涩；叶底：较柔软，嫩度均匀，夹红叶 Evidence Status: primary_source_verified； Location in the source: Tables 1 and 2, sample 9 ； Scope: Kept separate from compressed Baihao Yinzhen sample 1. This record covers only loose-leaf sample 9. No score measured by this encyclopedia is provided. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：表1、表2样本9；适用范围：与白毫银针1号紧压样本分开；本记录仅为散茶样本9。无百科实测评分。 Study of Yunnan white-tea quality characteristics | https://www.casb.org.cn/CN/Y2022/V38/I17/82 Chinese original / 中文原文：云南白茶品质特征研究 | https://www.casb.org.cn/CN/Y2022/V38/I17/82 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Baihao Yinzhen Chinese original / 中文原文：实物图：白毫银针干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419187 https://www.pwsannong.com/booklib/database/sublibrary?ID=1347&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Baihao Yinzhen, and its gallery explicitly says “Baihao Yinzhen Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为白毫银针；图集标题明确标注“白毫银针干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Baimudan (White Peony) Chinese original / 中文原文：白牡丹 Fujian and other white tea-growing areas Chinese original / 中文原文：福建等白茶产区 identity： A white tea with connected shoots, commonly using one bud with one or two leaves, distinct from single-bud Silver Needle. Chinese original / 中文原文：identity：芽叶连枝的白茶，常用一芽一、二叶原料，与单芽银针有别。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf process： Wither and dry while preserving naturally connected shoots as far as possible. Chinese original / 中文原文：process：萎凋、干燥，尽量保留芽叶自然相连的形态。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html appearance： Green leaves support silver buds, resembling flowers after brewing; colour may be grey-green or dark green. Chinese original / 中文原文：appearance：绿叶托银芽，冲开后似花，色泽有灰绿或墨绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm aroma： Research samples show floral and downy aromas; longer-stored samples also show honey notes. Aroma alone cannot determine age. Chinese original / 中文原文：aroma：研究样品可见花香、毫香；较长贮藏样品也出现蜜香等，不能仅凭香型判年份。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Analysis of flavor-quality differences in Bai Mudan tea stored for different periods | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-037.pdf Chinese original / 中文原文：不同贮藏时间白牡丹茶风味品质差异分析 | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-037.pdf taste： May be clean-sweet and smooth or sweet and full-bodied, depending on origin, raw materials and storage conditions. Chinese original / 中文原文：taste：可呈清甜爽滑或甘甜醇厚，具体表现随产地、原料和存放条件变化。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Analysis of flavor-quality differences in Bai Mudan tea stored for different periods | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-037.pdf Chinese original / 中文原文：不同贮藏时间白牡丹茶风味品质差异分析 | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-037.pdf history： A white-tea product name, not the peony plant. No single inventor was assigned from legend in this batch. Chinese original / 中文原文：history：属于白茶产品名称而非植物“牡丹”；本批未据传说指定唯一发明人。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf culture： The flower-shape comparison reflects the traditional practice of naming teas for their appearance. Chinese original / 中文原文：culture：花形比喻体现传统茶名重视外观的命名习惯。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm identity： A white-tea product made from tender shoots; no ingredient connection to the peony plant. Chinese original / 中文原文：identity：以芽叶嫩梢制成的白茶产品，与植物牡丹无配料关系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf GB/T 22291–2017 White Tea | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D822CBD3A7E05397BE0A0AB82A Chinese original / 中文原文：GB/T 22291—2017 白茶 | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D822CBD3A7E05397BE0A0AB82A Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 process： Bud/leaf sorting → withering → drying and picking. The raw-material definition was checked against an explicitly labeled national-standard quotation in a draft standard and against the national-standard catalogue; the original national standard has not been verified page by page. Withering equipment, times, and temperatures are not forced into one uniform prescription. Chinese original / 中文原文：process：芽叶分选 → 萎凋 → 干燥、拣剔。原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / White-tea category process plus raw-material differences Chinese original / 中文原文：逐步工序 / 白茶类级流程＋原料差异 The raw-material definition was checked against an explicitly identified national-standard quotation in a draft and against the national standard's bibliographic record. The original national standard has not been verified page by page. Specific withering equipment, times and temperatures are not forced into one prescription. Chinese original / 中文原文：原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。 1. Sorting buds and leaves ： Accept the raw material according to this product's requirements. Key observations: Retain the natural form with buds and leaves attached. Chinese original / 中文原文：1. 芽叶分选：按该产品原料条件验收。 关键观察：保留芽叶相连的自然形态。 Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf 2. Withering ： Main white-tea category process: spreading to lose moisture. Key observations: Adjust the appropriate endpoint to the buds, leaves and environment. Chinese original / 中文原文：2. 萎凋：白茶类级主线：摊放失水。 关键观察：适度终点随芽叶与环境调整。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 3. Drying and sorting ： White-tea category process: thorough drying and sorting. Key observations: These are category-level operations, not an exclusive local recipe. Chinese original / 中文原文：3. 干燥、拣剔：白茶类级主线：足干和整理。 关键观察：此为类级工序，非某地方独有配方。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / Publisher’s public feature / two main Bai Mudan White Tea stages. Chinese original / 中文原文：逐步工序 / 出版社公开专题／白牡丹白茶两段主工序 The public product section confirms only two main stages, not a complete protocol for accepting fresh leaves and refining tea. The identically named Wuyi oolong cultivar is excluded. Chinese original / 中文原文：公开产品专段只确认两段主线，不代表完整鲜叶验收和精制操作规程；同名武夷乌龙品种已排除。 1. Withering ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：1. 萎凋：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Bai Mudan: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1348&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·白牡丹：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1348&BaseID=1334&SiteID=123 2. Drying by baking ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：2. 烘干：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Bai Mudan: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1348&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·白牡丹：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1348&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Green leaves support silver buds, resembling flowers after brewing; colour may be grey-green or dark green. Chinese original / 中文原文：外形与汤色原描述：绿叶托银芽，冲开后似花，色泽有灰绿或墨绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Source description of aroma ： Research samples show floral and downy aromas; longer-stored samples also show honey notes. Aroma alone cannot determine age. Chinese original / 中文原文：香气来源描述：研究样品可见花香、毫香；较长贮藏样品也出现蜜香等，不能仅凭香型判年份。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Analysis of flavor-quality differences in Bai Mudan tea stored for different periods | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-037.pdf Chinese original / 中文原文：不同贮藏时间白牡丹茶风味品质差异分析 | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-037.pdf Source description of taste ： May be clean-sweet and smooth or sweet and full-bodied, depending on origin, raw materials and storage conditions. Chinese original / 中文原文：滋味来源描述：可呈清甜爽滑或甘甜醇厚，具体表现随产地、原料和存放条件变化。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Analysis of flavor-quality differences in Bai Mudan tea stored for different periods | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-037.pdf Chinese original / 中文原文：不同贮藏时间白牡丹茶风味品质差异分析 | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-037.pdf Bai Mudan white tea / quality passage in the public entry ： Dry-leaf appearance: not formed into strips, petal-like, grey-green or dark moss-coloured. Liquor colour: apricot-yellow or orange-yellow. Aroma: fragrant. Taste: fresh and mellow. Infused leaves: pale grey with slightly red veins, buds and leaves attached to stems. Chinese original / 中文原文：白牡丹白茶／公开条目品质段：干茶外形：不成条索，形似花瓣，灰绿或暗青苔色；汤色：杏黄或橙黄；香气：芬芳；滋味：鲜醇；叶底：浅灰、叶脉微红，芽叶连枝 Evidence Status: source_supported； Location in the source: Public entry beginning “The quality characteristics of White Peony are” ； Scope: The page also lists the Wuyi oolong cultivar named “Bai Mudan,” which has been excluded. Pale grey infused leaves are retained as stated in this source, rather than changed to a more common colour. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“白牡丹的品质特点是”；适用范围：该页还列同名武夷乌龙茶树品种“白牡丹”，已经排除；叶底浅灰按此来源保留，不改成更常见颜色。 Tea Encyclopedia · Bai Mudan: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1348&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·白牡丹：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1348&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Bai Mudan tea Chinese original / 中文原文：实物图：白牡丹干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419237 https://www.pwsannong.com/booklib/database/sublibrary?ID=1348&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Bai Mudan, and the gallery title explicitly labels the image 'Bai Mudan Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为白牡丹；图集标题明确标注“白牡丹干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Gongmei Chinese original / 中文原文：贡眉 Fujian and other white tea-growing areas Chinese original / 中文原文：福建等白茶产区 identity： Modern classification emphasises tender shoots from population cultivars. Historical and market usage has sometimes overlapped with Shoumei. Chinese original / 中文原文：identity：现代分类强调群体种茶树嫩梢原料；历史和市场上的叫法与寿眉曾有交叉。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf process： White tea quality develops through withering and drying. The character “gong” does not establish tribute status. Chinese original / 中文原文：process：以萎凋、干燥形成白茶品质，不以“贡”字认定贡品身份。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html appearance： Fairly fine buds and leaves, commonly gray-green or yellow-green. Chinese original / 中文原文：appearance：芽叶较细，常见灰绿或黄绿色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm aroma： Higher grades may have tender and downy-bud aromas. Chinese original / 中文原文：aroma：较高等级可有嫩香、毫香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm taste： Clean and sweet; the liquor may be orange yellow. Chinese original / 中文原文：taste：清甜，茶汤可呈橙黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm history： Revision-drafting material for Zhenghe white tea defines Gongmei and Shoumei separately. The applicable standard must also be checked when looking up products. Chinese original / 中文原文：history：政和白茶修订编制材料把贡眉与寿眉分别定义，查询产品时须同时看所用标准。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf culture： The name does not automatically prove imperial tribute status. Its main knowledge points are population-cultivar material and product classification. Chinese original / 中文原文：culture：名称不能自动证明曾入宫进贡；其知识重点是群体种原料与产品分类。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf identity： A white tea product defined by seed-population raw materials, not simply a synonym or grade name for Shoumei. Chinese original / 中文原文：identity：以群体种原料界定的白茶产品，不能简单作为寿眉的同义词或等级名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf GB/T 22291–2017 White Tea | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D822CBD3A7E05397BE0A0AB82A Chinese original / 中文原文：GB/T 22291—2017 白茶 | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D822CBD3A7E05397BE0A0AB82A Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 process： Sorting seed-propagated population material → withering → drying and picking. The raw-material definition was checked against an explicitly labeled national-standard quotation in a draft standard and against the national-standard catalogue; the original national standard has not been visually checked page by page. Withering equipment, times, and temperatures are not forced into one uniform prescription. Chinese original / 中文原文：process：群体种原料分选 → 萎凋 → 干燥、拣剔。原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / White-tea category process plus raw-material differences Chinese original / 中文原文：逐步工序 / 白茶类级流程＋原料差异 The raw-material definition was checked against an explicitly identified national-standard quotation in a draft and against the national standard's bibliographic record. The original national standard has not been verified page by page. Specific withering equipment, times and temperatures are not forced into one prescription. Chinese original / 中文原文：原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。 1. Sort raw material from population varieties ： Accept the raw material according to this product's requirements. Key observations: Verify the cultivar origin of the fresh leaves. Chinese original / 中文原文：1. 群体种原料分选：按该产品原料条件验收。 关键观察：核实鲜叶品种来源。 Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf 2. Withering ： Main white-tea category process: spreading to lose moisture. Key observations: Adjust the appropriate endpoint to the buds, leaves and environment. Chinese original / 中文原文：2. 萎凋：白茶类级主线：摊放失水。 关键观察：适度终点随芽叶与环境调整。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 3. Drying and sorting ： White-tea category process: thorough drying and sorting. Key observations: These are category-level operations, not an exclusive local recipe. Chinese original / 中文原文：3. 干燥、拣剔：白茶类级主线：足干和整理。 关键观察：此为类级工序，非某地方独有配方。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / Publisher's public topic introduction / principal Gongmei processes Chinese original / 中文原文：逐步工序 / 出版社公开专题／贡眉主工序 Only the independent Gongmei definition is used. The opening generalization that it is “also called Shoumei” is not adopted, nor is Shoumei's different material definition mixed in. Chinese original / 中文原文：只采用独立贡眉定义句；开头“又被称为寿眉”的泛化说法不沿用，不把寿眉另一原料定义混入。 1. Withering ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：1. 萎凋：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Gongmei: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1349&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·贡眉：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1349&BaseID=1334&SiteID=123 2. Drying ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：2. 干燥：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Gongmei: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1349&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·贡眉：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1349&BaseID=1334&SiteID=123 3. Sorting ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：3. 拣剔：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Gongmei: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1349&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·贡眉：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1349&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fairly fine buds and leaves, commonly gray-green or yellow-green. Chinese original / 中文原文：外形与汤色原描述：芽叶较细，常见灰绿或黄绿色。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Source description of aroma ： Higher grades may have tender and downy-bud aromas. Chinese original / 中文原文：香气来源描述：较高等级可有嫩香、毫香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Source description of taste ： Clean and sweet; the liquor may be orange yellow. Chinese original / 中文原文：滋味来源描述：清甜，茶汤可呈橙黄。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Special-grade Gongmei / agriculture department's educational description ： Dry-leaf appearance: attached buds and leaves, tightly curled and even, with prominent downy tips and fine tender blades, gray-green or dark green. Liquor colour: orange-yellow. Aroma: fresh and tender, with down fragrance. Taste: light sweetness, mellow and brisk. Infused leaves: tender and bright. Chinese original / 中文原文：贡眉特级／农业厅科普描述：干茶：芽叶相连且卷紧，匀整；毫尖明显，叶张细嫩，呈灰绿或墨绿；汤色：橙黄色；香气：鲜嫩，带毫香；滋味：清甜、醇爽；叶底：嫩而明亮 Evidence Status: source_supported； Location in the source: Section on special-grade Gongmei ； Scope: This is a popular-science grade description from the agriculture department. The provincial government mirror marks it invalid; it is not used as a current mandatory or recommended standard. Chinese original / 中文原文：证据状态：source_supported；原文位置：特级贡眉分段；适用范围：此为农业厅科普等级描述，省政府镜像标示失效，不充当现行强制或推荐性标准。 What types of white tea are there? | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Chinese original / 中文原文：白茶种类都有哪些？ | https://nynct.fujian.gov.cn/gzcy/tzxx/cjwt/zz/202310/t20231025_6284900.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Gongmei tea Chinese original / 中文原文：实物图：贡眉干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419272 https://www.pwsannong.com/booklib/database/sublibrary?ID=1349&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Gongmei; the gallery explicitly says “Gongmei Dry Tea.” The image was inspected and shows actual tea, not a garden, utensils, or packaging. Chinese original / 中文原文：对应依据：公开专题名称为贡眉；图集标题明确标注“贡眉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Shoumei Chinese original / 中文原文：寿眉 Fujian and other white tea-growing areas Chinese original / 中文原文：福建等白茶产区 identity： A white-tea product mainly comprising relatively mature tender shoots or leaves, with a prominent leafy appearance; it cannot simply be equated with all Gongmei. Chinese original / 中文原文：identity：以较成熟嫩梢或叶片为主体的白茶产品，叶相较突出；不能简单等同所有贡眉。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf process： Withering and drying; loose tea and subsequently compressed forms should be recorded separately. Chinese original / 中文原文：process：萎凋、干燥；散茶和后续紧压形态应另行记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html appearance： Dry leaves are often grey-green and relatively broad; after brewing they unfold, with orange-yellow liquor. Chinese original / 中文原文：appearance：干茶常呈灰绿，叶片较宽；冲泡后叶张舒展，汤色橙黄。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shoumei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Chinese original / 中文原文：寿眉 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 aroma： Fresh and clean. Chinese original / 中文原文：aroma：鲜纯。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shoumei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Chinese original / 中文原文：寿眉 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 taste： Mellow, refreshing and delicately sweet; raw materials and storage conditions change the specific style. Chinese original / 中文原文：taste：醇爽清甜；不同原料与存放条件会改变具体风格。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Shoumei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Chinese original / 中文原文：寿眉 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 history： Modern classification differs from the paired wording “Gongmei (Shoumei)” in older documents. The historical context should be retained. Chinese original / 中文原文：history：现代分类与旧文献“贡眉（寿眉）”的并称存在差别，应保留年代语境。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html culture： Shoumei should be understood through raw materials and production. “Shou,” meaning longevity, in its name is not evidence of a life-extending effect. Chinese original / 中文原文：culture：认识寿眉应看原料与制作，茶名中的“寿”不构成长寿功效证据。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf Chinese original / 中文原文：地理标志产品质量要求 政和白茶：修订编制说明 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002283%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002283_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%94%BF%E5%92%8C%E7%99%BD%E8%8C%B6.pdf identity： A white tea product with a relatively broad raw-material scope; it cannot universally be described as old leaves without buds. Chinese original / 中文原文：identity：原料范围较宽的白茶产品，不能一概写成无芽老叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf GB/T 22291–2017 White Tea | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D822CBD3A7E05397BE0A0AB82A Chinese original / 中文原文：GB/T 22291—2017 白茶 | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D822CBD3A7E05397BE0A0AB82A Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 process： Sorting tender shoots or leaves → withering → drying and sorting. The raw-material definition was checked against an explicitly identified national-standard quotation in a draft and against the national standard's bibliographic record. The original national standard has not yet been verified page by page. Specific withering equipment, times and temperatures are not forced into a single prescription. Chinese original / 中文原文：process：嫩梢或叶片分选 → 萎凋 → 干燥、拣剔。原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / White-tea category process plus raw-material differences Chinese original / 中文原文：逐步工序 / 白茶类级流程＋原料差异 The raw-material definition was checked against an explicitly identified national-standard quotation in a draft and against the national standard's bibliographic record. The original national standard has not been verified page by page. Specific withering equipment, times and temperatures are not forced into one prescription. Chinese original / 中文原文：原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。 1. Sort tender shoots or leaves ： Accept the raw material according to this product's requirements. Key observations: Process in batches according to the actual raw material. Chinese original / 中文原文：1. 嫩梢或叶片分选：按该产品原料条件验收。 关键观察：按实际原料分批加工。 Gongxia Foods White Tea: national-standard definition quoted in a draft standard. | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf Chinese original / 中文原文：供厦食品 白茶：标准草案中的国标定义引文 | https://www.ttbz.org.cn/upload/file/20250625/6388646896049621312245548.pdf 2. Withering ： Main white-tea category process: spreading to lose moisture. Key observations: Adjust the appropriate endpoint to the buds, leaves and environment. Chinese original / 中文原文：2. 萎凋：白茶类级主线：摊放失水。 关键观察：适度终点随芽叶与环境调整。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 3. Drying and sorting ： White-tea category process: thorough drying and sorting. Key observations: These are category-level operations, not an exclusive local recipe. Chinese original / 中文原文：3. 干燥、拣剔：白茶类级主线：足干和整理。 关键观察：此为类级工序，非某地方独有配方。 White tea-making techniques (Fuding white tea-making techniques) | https://www.ihchina.cn/art/detail/id/14724.html Chinese original / 中文原文：白茶制作技艺（福鼎白茶制作技艺） | https://www.ihchina.cn/art/detail/id/14724.html Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Chinese original / 中文原文：不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.2022.04.011 Step-by-step processing / Publisher's public entry / main operations for Shoumei white tea Chinese original / 中文原文：逐步工序 / 出版社公开条目／寿眉白茶主工序 Lists only two stages confirmed in public text, without mixing in fresh raw leaves or the Shoumei Longya green tea on the same page. Chinese original / 中文原文：仅列公开文字确认的两段，不把原料鲜叶和同页寿眉龙芽绿茶混入。 1. Withering ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：1. 萎凋：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Shoumei: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1350&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·寿眉：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1350&BaseID=1334&SiteID=123 2. Drying ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：2. 干燥：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Shoumei: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1350&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·寿眉：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1350&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Dry leaves are often grey-green and relatively broad; after brewing they unfold, with orange-yellow liquor. Chinese original / 中文原文：外形与汤色原描述：干茶常呈灰绿，叶片较宽；冲泡后叶张舒展，汤色橙黄。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shoumei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Chinese original / 中文原文：寿眉 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Source description of aroma ： Fresh and clean. Chinese original / 中文原文：香气来源描述：鲜纯。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shoumei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Chinese original / 中文原文：寿眉 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Source description of taste ： Mellow, refreshing and delicately sweet; raw materials and storage conditions change the specific style. Chinese original / 中文原文：滋味来源描述：醇爽清甜；不同原料与存放条件会改变具体风格。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Shoumei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Chinese original / 中文原文：寿眉 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1350&SiteID=123 Shoumei white tea / finished-tea description in the public entry ： Dry-leaf appearance: grey-green; liquor colour: bright orange-yellow; aroma: fresh and clean; taste: mellow, brisk and lightly sweet; infused leaves: whole, brow-shaped leaves. Chinese original / 中文原文：寿眉白茶／公开条目成茶描述：干茶外形：灰绿；汤色：橙黄明亮；香气：鲜纯；滋味：醇爽、清甜；叶底：整张如眉 Evidence Status: source_supported； Location in the source: Public entry paragraph beginning “Shoumei is mainly produced in Fuding, Fujian” ； Scope: The “Shoumei Longya Tea” on the same page is a green tea from Guangshui, Hubei. Its green liquor and green infused leaves are not used here, nor is the introduction’s cultivar claim. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“寿眉主产于福建福鼎”段；适用范围：同页“寿眉龙芽茶”为湖北广水绿茶，不采用其绿汤绿底等信息；简介的品种说法也未用于本记录。 Tea Encyclopedia · Shoumei: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1350&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·寿眉：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1350&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Shoumei tea Chinese original / 中文原文：实物图：寿眉干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419302 https://www.pwsannong.com/booklib/database/sublibrary?ID=1350&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Shoumei, and its gallery explicitly says “Shoumei Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为寿眉；图集标题明确标注“寿眉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Junshan Yinzhen Chinese original / 中文原文：君山银针 Junshan Island, Xushi Town, and other parts of Junshan District, Yueyang, Hunan Chinese original / 中文原文：湖南岳阳君山区君山岛、许市镇等 identity： A yellow tea noted for elegant, straight buds and golden colour, with its making craft recorded as national intangible heritage. Chinese original / 中文原文：identity：以芽形秀直、金黄色泽见长的黄茶，制作技艺有国家级非遗记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html process： After spreading, heat-fixing, and cooling, first bake and wrap, then rebake and rewrap, followed by final firing and fine selection. Covered wrapping produces yellowing. Chinese original / 中文原文：process：摊晾、杀青、摊凉后，初烘初包、复烘复包，再足火精选；包闷形成黄变。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html appearance： Full, straight buds, with white hairs contrasting with the golden-yellow base color. Chinese original / 中文原文：appearance：芽体饱满挺直，白毫与金黄底色相衬。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html aroma： Tender and downy-bud aromas. Chinese original / 中文原文：aroma：嫩香、毫香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html taste： Fresh, mellow, sweet and brisk, with an apricot-yellow liquor. Chinese original / 中文原文：taste：鲜醇甜爽，汤呈杏黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html history： Junshan Yinzhen production techniques entered the national representative intangible heritage list in 2021. Chinese original / 中文原文：history：君山银针制作技艺于2021年列入国家级非遗代表性项目名录。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html culture： Buds rising and falling in a glass inspire the viewing phrase “three rises and three falls”; techniques are transmitted through apprenticeships and families. Chinese original / 中文原文：culture：玻璃杯中芽体升降形成“三起三落”的观赏说法；技艺通过师徒及家族传授。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html identity： Two wrapped-yellowing stages interspersed with baking form Junshan Yinzhen's distinctive yellow-tea process. Chinese original / 中文原文：identity：两次包闷穿插烘焙，形成君山银针的黄茶工艺特点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html Kang Huajing, Head of an Outstanding Municipal Doctoral Innovation Station: Bringing Research into Tea Gardens and Tea Fragrance to Shared Prosperity | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Chinese original / 中文原文：市级优秀博士创新站负责人康华靖：把论文写在茶园上，让共富路上茶色生香 | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html history： Palace Museum tribute-tea material lists Junshan tea from Qing-era Baling County. This supports a Junshan tribute-tea context but does not directly establish the Qing form of every operation in today's Junshan Yinzhen process. Chinese original / 中文原文：history：故宫贡茶资料列出清代巴陵县君山茶；这可支撑君山贡茶背景，却不能直接确定今天君山银针每项工序的清代形态。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Principal tribute-tea locations in the Qing dynasty | https://www.dpm.org.cn/subject_tea/single/detail/260772.html Chinese original / 中文原文：清代主要贡茶地点 | https://www.dpm.org.cn/subject_tea/single/detail/260772.html culture： Junshan Yinzhen craft emphasises bud selection and two-stage yellowing. Master–apprentice and family transmission sustain judgement of buds, leaves, moisture and colour. Chinese original / 中文原文：culture：君山银针技艺强调采芽筛选和双式闷黄，师徒与家族传习使对芽叶、水分、颜色的判断得以延续。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html industry： Fresh-bud sorting and staged yellowing are production priorities. Yellow tea's colour change must be understood through processing; category cannot be determined solely from cultivar or dry-tea colour. Chinese original / 中文原文：industry：鲜芽筛选与分段闷黄构成生产的重点；黄茶的黄变须联系工艺，不能仅凭茶树品种或干茶颜色分类。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html process： Spreading, heat-fixing and cooling → initial drying and first wrapping → second drying and rewrapping → final firing and fine sorting. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code. Chinese original / 中文原文：process：摊晾、杀青、摊凉 → 初烘、初包 → 复烘、复包 → 足火、精选。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html Kang Huajing, Head of an Outstanding Municipal Doctoral Innovation Station: Bringing Research into Tea Gardens and Tea Fragrance to Shared Prosperity | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Chinese original / 中文原文：市级优秀博士创新站负责人康华靖：把论文写在茶园上，让共富路上茶色生香 | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Spreading, heat-fixing and cooling ： Spread the fresh leaves, heat-fix, then dissipate heat. Key observations: The source’s picking standard follows a particular lineage account, not a fixed requirement across versions. Chinese original / 中文原文：1. 摊晾、杀青、摊凉：鲜叶摊放后杀青，再散热。 关键观察：来源采摘标准有特定传承说法，不跨版本写死。 Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html 2. Initial baking and initial wrapping ： After initial drying, wrap for yellowing. Key observations: Monitor leaf moisture and the wrapped-yellowing environment. Chinese original / 中文原文：2. 初烘、初包：初烘后包闷，促使黄变。 关键观察：关注叶中水分与包闷环境。 Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html 3. Repeat baking and wrapping ： Roast again, then wrap for yellowing again. Key observations: Two-stage yellowing does not mean two microbial inoculations. Chinese original / 中文原文：3. 复烘、复包：再次烘焙，再次包闷。 关键观察：双式闷黄不是两次微生物接种。 Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html 4. Final firing and fine selection ： Dry thoroughly, then sort. Key observations: Avoid excessive yellowing or insufficient drying. Chinese original / 中文原文：4. 足火、精选：烘至足干，再分选。 关键观察：避免闷黄过度或干燥不足。 Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Full, straight buds, with white hairs contrasting with the golden-yellow base color. Chinese original / 中文原文：外形与汤色原描述：芽体饱满挺直，白毫与金黄底色相衬。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html Source description of aroma ： Tender and downy-bud aromas. Chinese original / 中文原文：香气来源描述：嫩香、毫香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html Source description of taste ： Fresh, mellow, sweet and brisk, with an apricot-yellow liquor. Chinese original / 中文原文：滋味来源描述：鲜醇甜爽，汤呈杏黄。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html Junshan Yinzhen / finished-tea description in the heritage project ： Dry-leaf appearance: robust, straight buds, feather-like white down and a bright golden bud body. Liquor colour: clear, clean apricot-yellow. Aroma: fresh, tender downy-bud fragrance. Taste: sweet, mellow and brisk. Infused leaves: thick, even and bright. Chinese original / 中文原文：君山银针／非遗项目成品描述：干茶：芽头茁壮而挺直，白毫似羽，芽身金黄发亮；汤色：杏黄色，明净；香气：毫香，鲜嫩；滋味：甘醇、甜爽；叶底：肥厚，均匀而明亮 Evidence Status: source_supported； Location in the source: Finished-product quality section ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：成品品质段；适用范围： Yellow tea-making techniques (Junshan Yinzhen tea-making techniques) | https://www.ihchina.cn/project_details/23581.html Chinese original / 中文原文：黄茶制作技艺（君山银针茶制作技艺） | https://www.ihchina.cn/project_details/23581.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Junshan Yinzhen dry tea (Museum of Chinese Australian History tea-exhibition image). Chinese original / 中文原文：实物图：君山银针干茶（澳大利亚华人历史博物馆茶展图） https://www.chinesemuseum.com.au/GetImage.aspx?IDMF=42f2f4d6-5044-4540-b54c-030549a9190b&h=885&src=mc&w=731 https://www.chinesemuseum.com.au/alltheteainchina-yellow-tea Basis for the match: The museum's yellow-tea exhibition page begins with the heading “JUN SHAN YIN ZHEN / Junshan Yinzhen.” Its directly associated first image—not the later Mengding Huangya or Huoshan Huangya images—is an exhibition panel containing a dry-tea photograph, explicitly labelled Junshan Yinzhen in Chinese and English. The downloaded original was inspected: bud detail is clear, and it is not a packaging image. Chinese original / 中文原文：对应依据：博物馆黄茶展览页第一个茶款标题为JUN SHAN YIN ZHEN／君山银针，其直接对应的第一张图（非后续蒙顶黄芽和霍山黄芽图）以干茶照片组成展板，图内中英文均明确君山银针。已查看下载原图，茶芽细节清楚，非包装图。 Original-page image from a public institution or producer, with no separate redistribution licence found. The original and its source are retained for private reference. Chinese original / 中文原文：公开机构或生产者原页图片，未见独立再传播许可；保留原图与来源供私有资料参照。 Sample scope ： A named Junshan Yinzhen dry-tea photograph panel used in the museum tea exhibition, retaining the complete image and text. Photograph year, batch and grade are not inferred. Chinese original / 中文原文：样本范围：博物馆茶展使用的具名君山银针干茶照片展板，保留完整图文画面；未推定拍摄年份、批次或等级。 Mengding Huangya (Mengding Yellow Bud Tea) Chinese original / 中文原文：蒙顶黄芽 Mengding Mountain, Mingshan, Ya'an, Sichuan Chinese original / 中文原文：四川雅安名山蒙顶山 identity： A representative yellow tea from Mengding Mountain, distinguished from the mountain's green teas by tender buds and wrapped yellowing. Chinese original / 中文原文：identity：蒙顶山黄茶代表，以嫩芽和包闷黄变工艺区别于同山的绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 process： Heat-fixing alternates with repeated wrapped yellowing and pan-firing, followed by shaping and drying. Chinese original / 中文原文：process：杀青与多次包闷、炒制交替，再整形、干燥。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 appearance： Rather flat buds, tender yellow in colour. Chinese original / 中文原文：appearance：芽形较扁，色嫩黄。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 aroma： Sweet aroma. Chinese original / 中文原文：aroma：甜香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 taste： Fresh and mellow with a sweet aftertaste, bright yellow liquor. Chinese original / 中文原文：taste：鲜醇回甘，茶汤黄亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 history： Mengshan tribute-tea history relates to today’s Huangya technique, but ancient tribute teas cannot all be identified as modern Mengding Huangya. Chinese original / 中文原文：history：蒙山贡茶史与今天的黄芽技艺有关联，但不能把古代贡茶一律认作现代蒙顶黄芽。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 culture： Local heritage transmission emphasizes temperature, humidity and the degree of wrapped resting, showing that different tea categories can develop in one region. Chinese original / 中文原文：culture：地方非遗传承重视温湿与包闷火候，体现同一产区可发展不同茶类。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 identity： The traditional version alternates pan-firing and covered wrapping, with additional later yellowing. Chinese original / 中文原文：identity：传统版本以炒与包闷交替，并另设后段闷黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Kang Huajing, Head of an Outstanding Municipal Doctoral Innovation Station: Bringing Research into Tea Gardens and Tea Fragrance to Shared Prosperity | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Chinese original / 中文原文：市级优秀博士创新站负责人康华靖：把论文写在茶园上，让共富路上茶色生香 | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html process： Spreading and heat-fixing → first wrapping and second pan-firing → re-wrapping and third pan-firing → spreading for yellowing → shaping, raising the down, and roasting/drying. This records the process version described by the source. Equipment, season, material, and enterprise practice may differ; it is not an operating procedure. Chinese original / 中文原文：process：摊放、杀青 → 初包、二炒 → 复包、三炒 → 摊放闷黄 → 整形提毫、烘焙干燥。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Kang Huajing, Head of an Outstanding Municipal Doctoral Innovation Station: Bringing Research into Tea Gardens and Tea Fragrance to Shared Prosperity | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Chinese original / 中文原文：市级优秀博士创新站负责人康华靖：把论文写在茶园上，让共富路上茶色生香 | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Spreading and heat-fixing ： Spread the fresh leaves, then pan-fix. Key observations: Heat-fixing precedes the main yellowing stage. Chinese original / 中文原文：1. 摊放、杀青：鲜叶摊放后炒制杀青。 关键观察：杀青先于主要闷黄阶段。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 2. Initial wrapping and second pan-firing ： Pan-fire again after the first wrapping. Key observations: Do not reduce the sequence of wrapped yellowing and repeated pan-firing to a single yellowing step. Chinese original / 中文原文：2. 初包、二炒：初包后复炒。 关键观察：包闷与复炒顺序不能省略成一次闷黄。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 3. Repeat wrapping and third pan-firing ： Wrap for yellowing again, then pan-fire again. Key observations: Adjust according to leaf condition; do not invent a fixed duration in minutes. Chinese original / 中文原文：3. 复包、三炒：再包闷、再炒。 关键观察：依据叶态调节，不编固定分钟。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 4. Spreading for covered yellowing ： Continue developing yellow-tea characteristics. Key observations: This is moist-heat transformation and must not be generically called microbial fermentation. Chinese original / 中文原文：4. 摊放闷黄：继续形成黄茶品质。 关键观察：属湿热转化，不能泛称微生物发酵。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 5. Shaping and bringing out the down, then roasting and drying ： Shape the buds and dry thoroughly. Key observations: Package after drying. Chinese original / 中文原文：5. 整形提毫、烘焙干燥：整理芽形并足干。 关键观察：干燥后再包装。 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Step-by-step processing / GH/T1309—2020 / 10.2.1.1 Mengding Huangya. Chinese original / 中文原文：逐步工序 / GH/T1309—2020／10.2.1.1 蒙顶黄芽 The scanned original pages and standard number were checked; this entry structures the sequence in the 2020 edition. It was obtained from a public mirror, not claimed to come from an official host or to represent the latest current requirements. Chinese original / 中文原文：已核扫描原页与标准编号；本条结构化2020版列出的流程。公开镜像取得，未宣称原件来自官方主机或代表最新现行要求。 1. Spreading fresh leaves ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 2. Pan-firing ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：2. 炒青：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 3. Spreading to cool ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：3. 摊凉：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 4. Initial pan-firing ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：4. 初炒：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 5. Wrapped yellowing ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：5. 包黄：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 6. Repeat pan-firing ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：6. 复炒：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 7. Piled yellowing ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：7. 堆黄：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 8. Straightening and pressing strands ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：8. 理压条：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 9. Shaping ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：9. 整形：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 10. Drying by baking ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：10. 烘干：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 11. Sorting ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：11. 分选：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 12. Blending ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：12. 拼配：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 13. Baking to develop aroma ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：13. 烘焙提香：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 14. Pack measured quantities into boxes and store ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：14. 定量装箱入库：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Rather flat buds, tender yellow in colour. Chinese original / 中文原文：外形与汤色原描述：芽形较扁，色嫩黄。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Source description of aroma ： Sweet aroma. Chinese original / 中文原文：香气来源描述：甜香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Source description of taste ： Fresh and mellow with a sweet aftertaste, bright yellow liquor. Chinese original / 中文原文：滋味来源描述：鲜醇回甘，茶汤黄亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The fragrance of intangible-heritage tea on the palate | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Chinese original / 中文原文：唇齿间的“非遗”茶香 | https://www.yaan.gov.cn/mob/article.aspx?id=0dbbb906-bb9f-486f-8dfb-ed8a675801d8 Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: flat and straight, with conspicuous bud down. Liquor colour: bright yellow. Aroma: rich sweetness. Taste: fresh and mellow with returning sweetness. Infused leaves: bud-shaped, even tender yellow. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：扁直、芽毫明显；汤色：黄亮；香气：甜香浓郁；滋味：鲜醇回甘；叶底：芽形、嫩黄匀齐 Evidence Status: source_supported； Location in the source: Public entry beginning “The quality characteristics of Mengding Huangya are” ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“蒙顶黄芽的品质特点是”；适用范围： Tea Encyclopedia · Mengding Huangya: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1370&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·蒙顶黄芽：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1370&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Mengding Huangya Chinese original / 中文原文：实物图：蒙顶黄芽干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420611 https://www.pwsannong.com/booklib/database/sublibrary?ID=1370&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Mengding Huangya, and the gallery title explicitly labels the image 'Mengding Huangya Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为蒙顶黄芽；图集标题明确标注“蒙顶黄芽干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Huoshan Huangya Chinese original / 中文原文：霍山黄芽 Huoshan, Lu'an, Anhui Chinese original / 中文原文：安徽六安霍山 identity： A local yellow tea from Huoshan, made from tender buds and leaves. Its name overlaps with historical regional usage of Lu'an Tea. Chinese original / 中文原文：identity：霍山地方黄茶，以嫩芽叶制成，名称与历史上的六安茶地域称谓相交叠。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 A Thousand Years of Connection and Continuity — The Historical Relationship between Lu'an Tea and Huoshan Huangya | https://www.ahhuoshan.gov.cn/zwzx/jrhs/38789172.html Chinese original / 中文原文：千年相依，一脉相承——历史上六安茶与霍山黄芽的渊源流变 | https://www.ahhuoshan.gov.cn/zwzx/jrhs/38789172.html process： Category-level yellow-tea processing overview: heat-fixing, yellowing, and drying provide basic guidance. This source has not checked Huoshan Huangya’s local steps, order, and heat control individually; detailed processing awaits an original source specific to that tea. Chinese original / 中文原文：process：黄茶类级工艺概述：杀青、闷黄与干燥是理解黄茶的基本线索。此来源未逐项核对霍山黄芽的地方步骤、顺序和火候，具体工艺待茶名级原文复核。 Verification status: superseded_version； The old summary reduced heat-fixing, yellowing and drying to a linear sequence, based only on general six-category material. The dedicated 2024 specification explicitly places the first yellowing after shaping, cooling and initial drying, followed by redrying, repeat yellowing and final drying. The ordered process for this version should be replaced by the new record; the old summary can no longer serve as the detailed sequence. The current field can be traced only to a search excerpt; later reading of other pages from the same source does not automatically verify this field. Chinese original / 中文原文：核验状态：superseded_version；旧摘要将杀青、闷黄、干燥线性简写，依据仅为六类资料。2024专属规程明确做形摊凉、初烘后才初闷，再复烘复闷与足火；本版本的有序流程应以新档替代，旧摘要不能继续充当详细顺序。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Understanding the six tea categories in one minute | https://gjcr.moa.gov.cn/cjt/202005/t20200517_6344282.htm Chinese original / 中文原文：六大茶类，1分钟看懂！ | https://gjcr.moa.gov.cn/cjt/202005/t20200517_6344282.htm appearance： Straight and slightly open, nearly sparrow-tongue-shaped, slightly yellow with visible hairs. Chinese original / 中文原文：appearance：条直微展，近雀舌形，微黄而显毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 “Huoshan Huangya” Enters the Fifth Anhui Provincial Trademark Protection List | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html Chinese original / 中文原文：“霍山黄芽”入选第五批安徽省商标保护名录 | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html aroma： Lasting fresh aroma. Chinese original / 中文原文：aroma：清香持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 “Huoshan Huangya” Enters the Fifth Anhui Provincial Trademark Protection List | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html Chinese original / 中文原文：“霍山黄芽”入选第五批安徽省商标保护名录 | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html taste： Fresh and mellow with body and a sweet finish; clear, bright yellow-green liquor. Chinese original / 中文原文：taste：鲜醇而有厚度，饮后回甘；汤色黄绿清亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Huoshan Huangya selected among the “Ten Famous Teas of China” | https://www.ahhuoshan.gov.cn/ztzl/ztzl/xjpstwmsxhssjzt/37723649.html Chinese original / 中文原文：霍山黄芽入选“全国十大名茶” | https://www.ahhuoshan.gov.cn/ztzl/ztzl/xjpstwmsxhssjzt/37723649.html history： Historical “Lu'an Tea” covered a broad area and cannot be directly equated with today's Lu'an Guapian or confined to a single county. Chinese original / 中文原文：history：历史“六安茶”涵盖的地域较广，不能直接等同今天的六安瓜片或只指一个县。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 A Thousand Years of Connection and Continuity — The Historical Relationship between Lu'an Tea and Huoshan Huangya | https://www.ahhuoshan.gov.cn/zwzx/jrhs/38789172.html Chinese original / 中文原文：千年相依，一脉相承——历史上六安茶与霍山黄芽的渊源流变 | https://www.ahhuoshan.gov.cn/zwzx/jrhs/38789172.html culture： Local tea-making transmission connects with regional brand protection and mountain tea-garden production. Chinese original / 中文原文：culture：地方制茶传承、产区品牌保护与山地茶园生产相联系。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 “Huoshan Huangya” Enters the Fifth Anhui Provincial Trademark Protection List | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html Chinese original / 中文原文：“霍山黄芽”入选第五批安徽省商标保护名录 | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html identity： A GI product from Huoshan County. Its specific processing code covers both manual and mechanical production and explicitly includes first and repeated covered yellowing. Chinese original / 中文原文：identity：霍山县地理标志产品。专属加工规程同时涵盖手工与机械加工，并明确初闷和复闷环节。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd process： Spreading → heat-fixing → shaping and cooling → initial drying → initial covered yellowing → second drying and repeated covered yellowing → sorting and final firing. This main sequence follows the 2024 code. The 2025 GI protection requirements instead outline picking, heat-fixing and shaping, initial firing, spreading, final firing, sorting and refiring, without listing yellowing separately. The two documents differ in terminology and level of detail. They are not merged into a single supposedly ancient method, and the omission of a separate yellowing step does not establish that yellowing is entirely absent. Chinese original / 中文原文：process：摊青 → 杀青 → 做形与摊凉 → 初烘（毛火） → 初闷 → 复烘与复闷 → 拣剔与足火。本条主线据2024年规程。2025年地标保护要求另以采摘、杀青做形、毛火、摊放、足火、拣剔、复火列出概要，未将闷黄单列；两份文件用语及颗粒度不同，不合并成唯一古法，也不由未单列推断完全没有闷黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Step-by-step processing / Dedicated Processing Procedure, DB3415/T 80—2024 Chinese original / 中文原文：逐步工序 / DB3415/T 80—2024专属加工规程 This entry’s main sequence follows the 2024 code. The 2025 geographical indication protection requirements separately summarize picking, heat-fixing/shaping, initial firing, spreading, final firing, picking, and re-firing, without listing yellowing separately. The documents differ in wording and detail; they are not combined into a single ancient method, nor does omission of a separate yellowing stage prove its complete absence. Chinese original / 中文原文：本条主线据2024年规程。2025年地标保护要求另以采摘、杀青做形、毛火、摊放、足火、拣剔、复火列出概要，未将闷黄单列；两份文件用语及颗粒度不同，不合并成唯一古法，也不由未单列推断完全没有闷黄。 1. Spreading fresh leaves ： Promptly spread fresh leaves in a cool place, with gentle airflow if needed. Key observations: Spread rain- or dew-wet leaves suitably thin until shoots soften and fresh aroma emerges. Chinese original / 中文原文：1. 摊青：鲜叶及时置于阴凉处摊放，可通微风。 关键观察：雨水叶、露水叶适度薄摊，至芽叶萎软并出现清香。 DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd 2. Heat-fixing ： Manual processing uses a tilted pan; a rotary drum is suitable for mechanical fixation. Key observations: In hand processing, avoid heavy rolling and promptly loosen the shoots. Machine processing continues until stems soften and aroma begins to emerge. Chinese original / 中文原文：2. 杀青：手工以斜锅翻炒，机械宜用滚筒杀青。 关键观察：手工避免重揉并及时散开芽叶；机械处理至叶梗变软、香气初显。 DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd 3. Shaping and cooling ： Continue shaping in the pan by hand. Machine processing may use light rolling before strip-shaping or proceed directly to strip-shaping, followed by cooling. Key observations: Bring buds and leaves together so buds are straight and slightly flat. Machine rolling must not be described as mandatory for every batch. Chinese original / 中文原文：3. 做形与摊凉：手工继续锅中整形；机械可轻揉后理条，也可直接理条，随后摊凉。 关键观察：使芽叶并拢，茶芽挺直略扁；不能把机械揉捻写为每批必做。 DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd 4. Initial drying (preliminary firing) ： Initially dry partially using a charcoal baking basket or dryer. Key observations: Remove from the dryer at the specified moisture level, preserving the conditions for the following initial covered resting. Chinese original / 中文原文：4. 初烘（毛火）：采用炭火烘笼或烘干机，先作部分干燥。 关键观察：控制至规定含水程度后下烘，为随后初闷保留条件。 DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd 5. Initial covered yellowing ： After initial drying, control ambient temperature, humidity and leaf-pile thickness for initial covered resting. Key observations: Judge readiness by slightly yellow leaves and stems and emerging floral or fresh fragrance. Chinese original / 中文原文：5. 初闷：初烘后控制环境温湿度和堆叶厚度进行初闷。 关键观察：观察叶茎微黄、花香或清香显露的适度状态。 DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd 6. Repeat baking and covered yellowing ： Second baking further reduces moisture, followed by natural indoor yellowing again, optionally covered with cotton cloth. Key observations: Rebaking and repeated covered yellowing are recorded separately; yellow until slightly yellow in colour. Chinese original / 中文原文：6. 复烘与复闷：复烘继续降水，随后在室内自然复闷，可覆盖棉布。 关键观察：复烘和复闷分别记录；复闷至色泽微黄。 DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd 7. Sorting and final firing ： Remove inconsistently coloured tea, floating leaves and non-tea foreign matter, then carry out final baking. Key observations: The procedure requires moisture below 6% after final baking and specifies finished-product quality management. Chinese original / 中文原文：7. 拣剔与足火：剔除色泽不一致的茶叶、漂叶及非茶杂物，再进行最终烘焙。 关键观察：该规程要求足火后含水率低于6%，并规定成品质量管理。 DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Chinese original / 中文原文：DB3415/T 80—2024 霍山黄芽茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/c2fb53a9f8a6f4d34627a2daf3a85baf6b5d729870f03901ba476aaa4d1a10fd Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Straight and slightly open, nearly sparrow-tongue-shaped, slightly yellow with visible hairs. Chinese original / 中文原文：外形与汤色原描述：条直微展，近雀舌形，微黄而显毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 “Huoshan Huangya” Enters the Fifth Anhui Provincial Trademark Protection List | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html Chinese original / 中文原文：“霍山黄芽”入选第五批安徽省商标保护名录 | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html Source description of aroma ： Lasting fresh aroma. Chinese original / 中文原文：香气来源描述：清香持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 “Huoshan Huangya” Enters the Fifth Anhui Provincial Trademark Protection List | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html Chinese original / 中文原文：“霍山黄芽”入选第五批安徽省商标保护名录 | https://www.ahhuoshan.gov.cn/zjhs/tyhs/38769476.html Source description of taste ： Fresh and mellow with body and a sweet finish; clear, bright yellow-green liquor. Chinese original / 中文原文：滋味来源描述：鲜醇而有厚度，饮后回甘；汤色黄绿清亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Huoshan Huangya selected among the “Ten Famous Teas of China” | https://www.ahhuoshan.gov.cn/ztzl/ztzl/xjpstwmsxhssjzt/37723649.html Chinese original / 中文原文：霍山黄芽入选“全国十大名茶” | https://www.ahhuoshan.gov.cn/ztzl/ztzl/xjpstwmsxhssjzt/37723649.html Huoshan Huangya / overview in the 2025 GI protection requirements. ： Dry-leaf appearance: upright and slightly spread, yellow-green with down. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: rich, full, fresh, mellow, returning sweetness. Infused leaves: slightly yellow and bright. Chinese original / 中文原文：霍山黄芽／2025年地理标志保护要求的总述：干茶：挺直而略微舒展，黄绿色并披毫；汤色：黄绿，明亮；香气：清香持久；滋味：浓厚、鲜醇，回甘；叶底：微黄而明亮 Evidence Status: primary_source_verified； Location in the source: Item 66, PDF page 201, (VI) 1 ； Scope: The original lists Special Grade I, Special Grade II, Grade I, and Grade II, but the sensory text immediately following is a combined overview. No grade differences are invented. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第66项，PDF第201页（六）1；适用范围：原文列特一级、特二级、一级、二级，但紧随其后的感官文字是合并总述，未虚构等级差异。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Huoshan Huangya dry leaves (photograph from a museum tea exhibition) Chinese original / 中文原文：实物图：霍山黄芽干茶（博物馆茶展图） https://www.chinesemuseum.com.au/GetImage.aspx?IDMF=896c96b1-e4eb-4420-b3a2-920440007ef2&w=688&h=885&src=mc https://www.chinesemuseum.com.au/alltheteainchina-yellow-tea Basis for the match: The yellow-tea exhibition's HUO SHAN HUANG YA section explicitly gives Huoshan, Anhui, as the origin. The third original image itself bears the tea name in Chinese and English. Dry-tea pixels were inspected. Chinese original / 中文原文：对应依据：黄茶展页HUO SHAN HUANG YA章节明确安徽霍山产地，第三张原图自身印有“霍山黄芽”中英文茶名；已查看干茶像素。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： The complete museum panel with its named dry-tea photograph is retained. Grade, batch and photography date are not inferred. Some body text on the page writes Huangya using the character for 'tooth', while the image name uses 'bud'; matching was checked against the image name and explicit origin. Chinese original / 中文原文：样本范围：保留博物馆具名干茶照片展板完整画面；没有推定等级、批次和拍摄日期。页面部分正文写作黄牙，原图茶名为黄芽，匹配按图名和明确产区核对。 Pingyang Huangtang Chinese original / 中文原文：平阳黄汤 Pingyang, Wenzhou, Zhejiang, and historically associated growing areas Chinese original / 中文原文：浙江温州平阳及历史相关产区 identity： Also called Wenzhou Huangtang, a representative strip-shaped yellow tea from Zhejiang. Chinese original / 中文原文：identity：又称温州黄汤，是浙江条形黄茶的代表。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pingyang Huangtang | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Chinese original / 中文原文：平阳黄汤 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 process： The classic route includes heat-fixing, rolling, covered piling, initial drying and covered baking. Local heritage demonstrations present “nine bakings and nine covered rests.” Chinese original / 中文原文：process：经典工序含杀青、揉捻、闷堆、初烘、闷烘；地方传承展示“九烘九闷”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pingyang Huangtang | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Chinese original / 中文原文：平阳黄汤 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 “Pingyang Huangtang” brings friends together over tea | https://www.chinacoop.gov.cn/HTML/2018/06/27/138149.html Chinese original / 中文原文：“平阳黄汤”以茶会友 | https://www.chinacoop.gov.cn/HTML/2018/06/27/138149.html appearance： Yellowish dry tea, apricot-yellow liquor, tender-yellow infused leaves: the “three yellows.” Chinese original / 中文原文：appearance：干茶偏黄，汤杏黄，叶底嫩黄，是所谓“三黄”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pingyang Huangtang | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Chinese original / 中文原文：平阳黄汤 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 aroma： Covered yellowing and baking form its yellow-tea style; intensity varies with baking degree. Chinese original / 中文原文：aroma：闷、烘结合形成其黄茶风格，强弱受焙制程度影响。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pingyang Huangtang | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Chinese original / 中文原文：平阳黄汤 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 taste： Recognised through Huangtang's mellow style, compared by grades of bud and leaf raw materials. Chinese original / 中文原文：taste：以黄汤的醇和风格辨识，按茶芽、茶叶原料级别比较。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Pingyang Huangtang” brings friends together over tea | https://www.chinacoop.gov.cn/HTML/2018/06/27/138149.html Chinese original / 中文原文：“平阳黄汤”以茶会友 | https://www.chinacoop.gov.cn/HTML/2018/06/27/138149.html history： The specialist encyclopedia links Huangtang production and sales to the Qing; the Huang Gongwang naming account is separately a legend. Chinese original / 中文原文：history：专业百科将黄汤的制售历史联系到清代；黄公望命名说另属传说。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Pingyang Huangtang | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Chinese original / 中文原文：平阳黄汤 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 culture： Contemporary tea-making transmission continues through craft demonstrations, tea gatherings and local production. Chinese original / 中文原文：culture：当代制茶传承通过工艺展示、茶会与地方生产延续。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Pingyang Huangtang” brings friends together over tea | https://www.chinacoop.gov.cn/HTML/2018/06/27/138149.html Chinese original / 中文原文：“平阳黄汤”以茶会友 | https://www.chinacoop.gov.cn/HTML/2018/06/27/138149.html identity： A representative traditional Pingyang Huangtang version characterised by repeated yellowing and baking. Chinese original / 中文原文：identity：平阳黄汤的代表性传统版本以反复闷黄、烘焙为特点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zhejiang Economic Information Center: Wenzhou Early Tea Online Brand Exhibition, Pingyang Session. | https://zjic.zj.gov.cn/ywdh/szfg/202104/t20210401_6501879.shtml Chinese original / 中文原文：浙江省经济信息中心：温州早茶云上品牌展平阳专场 | https://zjic.zj.gov.cn/ywdh/szfg/202104/t20210401_6501879.shtml Kang Huajing, Head of an Outstanding Municipal Doctoral Innovation Station: Bringing Research into Tea Gardens and Tea Fragrance to Shared Prosperity | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Chinese original / 中文原文：市级优秀博士创新站负责人康华靖：把论文写在茶园上，让共富路上茶色生香 | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html process： Yellowing after heat-fixing → alternating yellowing and roasting → completion of drying. A patented formula is not treated as common practice. The category-level principle of heat-fixing followed by moist-heat yellowing is supported by a Wenzhou Association for Science and Technology source; other locality-specific details remain pending verification. Chinese original / 中文原文：process：杀青后入闷黄 → 闷黄与烘焙交替 → 完成干燥。未把专利配方当通行工艺。类级杀青—湿热闷黄原理由温州市科协来源支持，其他地方专属细节保留待核。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zhejiang Economic Information Center: Wenzhou Early Tea Online Brand Exhibition, Pingyang Session. | https://zjic.zj.gov.cn/ywdh/szfg/202104/t20210401_6501879.shtml Chinese original / 中文原文：浙江省经济信息中心：温州早茶云上品牌展平阳专场 | https://zjic.zj.gov.cn/ywdh/szfg/202104/t20210401_6501879.shtml Kang Huajing, Head of an Outstanding Municipal Doctoral Innovation Station: Bringing Research into Tea Gardens and Tea Fragrance to Shared Prosperity | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Chinese original / 中文原文：市级优秀博士创新站负责人康华靖：把论文写在茶园上，让共富路上茶色生香 | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Step-by-step processing / Verified core yellowing process plus upstream steps awaiting verification Chinese original / 中文原文：逐步工序 / 已核实的闷黄核心＋待核上游 The patented recipe is not treated as common practice. The Wenzhou Association for Science and Technology source supports the category-level principle of heat-fixing followed by moist-heat yellowing; other locality-specific details remain pending verification. Chinese original / 中文原文：未把专利配方当通行工艺。类级杀青—湿热闷黄原理由温州市科协来源支持，其他地方专属细节保留待核。 1. Heat-fixing followed by yellowing ： First obtain fixed leaves, then yellow them under warm, humid conditions. Key observations: Only category-level upstream stages for yellow tea are given here; Pingyang-specific upstream details await verification. Chinese original / 中文原文：1. 杀青后入闷黄：先取得杀青叶，再以湿热条件闷黄。 关键观察：这里只给黄茶类级上游，平阳专属上游细节待核。 Kang Huajing, Head of an Outstanding Municipal Doctoral Innovation Station: Bringing Research into Tea Gardens and Tea Fragrance to Shared Prosperity | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html Chinese original / 中文原文：市级优秀博士创新站负责人康华靖：把论文写在茶园上，让共富路上茶色生香 | https://wzast.wenzhou.gov.cn/art/2023/4/14/art_1340938_58918393.html 2. Alternate yellowing with roasting ： The heritage demonstration describes nine roastings and nine covered-yellowing rounds. Key observations: This is a recorded version; its repetition count is not a standard for all Huangtang. Chinese original / 中文原文：2. 闷黄与烘焙交替：传承演示称九烘九焖。 关键观察：此为已记录版本，不把次数当全部黄汤标准。 Zhejiang Economic Information Center: Wenzhou Early Tea Online Brand Exhibition, Pingyang Session. | https://zjic.zj.gov.cn/ywdh/szfg/202104/t20210401_6501879.shtml Chinese original / 中文原文：浙江省经济信息中心：温州早茶云上品牌展平阳专场 | https://zjic.zj.gov.cn/ywdh/szfg/202104/t20210401_6501879.shtml 3. Completing drying ： Final roasting produces the finished tea. Key observations: Control leaf moisture; the specific endpoint awaits verification against a production code. Chinese original / 中文原文：3. 完成干燥：终段烘焙形成成品。 关键观察：控制叶中水分；具体终点待生产规程核验。 Zhejiang Economic Information Center: Wenzhou Early Tea Online Brand Exhibition, Pingyang Session. | https://zjic.zj.gov.cn/ywdh/szfg/202104/t20210401_6501879.shtml Chinese original / 中文原文：浙江省经济信息中心：温州早茶云上品牌展平阳专场 | https://zjic.zj.gov.cn/ywdh/szfg/202104/t20210401_6501879.shtml Step-by-step processing / Publisher's public encyclopedia / five operations for Pingyang Huangtang Chinese original / 中文原文：逐步工序 / 出版社公开百科／平阳黄汤五道工序 The public preview explicitly gives five main operations. Subsequent parameter explanations are truncated, so only the main route is structured, with no added production times or temperatures. Chinese original / 中文原文：公开预览明确给出五道主工序；后续参数解释截断，因此只整理主链，不补生产时温。 1. Heat-fixing ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：1. 杀青：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Pingyang Huangtang: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·平阳黄汤：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 2. Rolling ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：2. 揉捻：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Pingyang Huangtang: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·平阳黄汤：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 3. Covered piling ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：3. 闷堆：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Pingyang Huangtang: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·平阳黄汤：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 4. Initial baking ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：4. 初烘：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Pingyang Huangtang: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·平阳黄汤：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 5. Covered baking ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：5. 闷烘：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Pingyang Huangtang: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·平阳黄汤：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Yellowish dry tea, apricot-yellow liquor, tender-yellow infused leaves: the “three yellows.” Chinese original / 中文原文：外形与汤色原描述：干茶偏黄，汤杏黄，叶底嫩黄，是所谓“三黄”。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pingyang Huangtang | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Chinese original / 中文原文：平阳黄汤 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Source description of aroma ： Covered yellowing and baking form its yellow-tea style; intensity varies with baking degree. Chinese original / 中文原文：香气来源描述：闷、烘结合形成其黄茶风格，强弱受焙制程度影响。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pingyang Huangtang | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Chinese original / 中文原文：平阳黄汤 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1369&SiteID=123 Source description of taste ： Recognised through Huangtang's mellow style, compared by grades of bud and leaf raw materials. Chinese original / 中文原文：滋味来源描述：以黄汤的醇和风格辨识，按茶芽、茶叶原料级别比较。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Pingyang Huangtang” brings friends together over tea | https://www.chinacoop.gov.cn/HTML/2018/06/27/138149.html Chinese original / 中文原文：“平阳黄汤”以茶会友 | https://www.chinacoop.gov.cn/HTML/2018/06/27/138149.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: yellow; liquor colour: apricot yellow; infused leaves: tender yellow. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：显黄；汤色：杏黄；叶底：嫩黄 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Only the clearly identified “three yellows” in the introduction are used; fresh-leaf nutrients and folk stories do not fill sensory fields. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：只采用简介“三黄”的明确对象；鲜叶营养、民间故事不补充感官。 Tea Encyclopedia · Pingyang Huangtang: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·平阳黄汤：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Pingyang yellow tea Chinese original / 中文原文：实物图：平阳黄茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420552 https://www.pwsannong.com/booklib/database/sublibrary?ID=1369&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Pingyang Huangtang; the gallery explicitly says “Pingyang Yellow Tea Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为平阳黄汤；图集标题明确标注“平阳黄茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Weishan Maojian Chinese original / 中文原文：沩山毛尖 Weishan, Ningxiang, Changsha, Hunan Chinese original / 中文原文：湖南长沙宁乡沩山 identity： One representative small yellow tea, traditionally identified by its block-like leaf form and pine-smoke aroma. Maojian does not necessarily mean green tea. Chinese original / 中文原文：identity：黄小茶代表之一，传统类型以块状叶形和松烟香识别；“毛尖”不必然属于绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Weishan Maojian | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Hunan Press Conference on Newly Protected National GI Products | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html Chinese original / 中文原文：湖南省新获国家地理标志产品保护新闻发布会 | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html process： The traditional type is classified as smoked yellow tea, identified by yellowing and smoky aroma. Modern commercial processes require their own product descriptions. Chinese original / 中文原文：process：传统类型归入熏烟黄茶，黄变与烟香是识别要点；现代商品工艺须看其产品说明。 Verification status: source_supported； The earlier text is compatible with this version. This round completes the steps without expanding the original source's scope. Chinese original / 中文原文：核验状态：source_supported；旧文与此版本相容；本轮补足步骤，不扩大原来源的适用范围。 Weishan Maojian | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ appearance： Slightly curled leaf edges, forming loose pieces, bright yellow. Chinese original / 中文原文：appearance：叶缘略卷，呈松散块状，色泽黄亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Weishan Maojian | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ aroma： Traditional products have pine-smoke notes. Chinese original / 中文原文：aroma：传统产品有松烟香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Weishan Maojian | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ taste： Local GI materials describe it as mellow, full and suitable for repeated infusions. Chinese original / 中文原文：taste：地方地理标志资料描述为醇厚、耐泡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hunan Press Conference on Newly Protected National GI Products | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html Chinese original / 中文原文：湖南省新获国家地理标志产品保护新闻发布会 | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html history： An official Hunan press conference retells distant-trade and monastery-tea records from the Ningxiang County Gazetteer. The original gazetteer edition still needs to be distinguished. Chinese original / 中文原文：history：湖南官方发布会转述《宁乡县志》中的远销及寺院茶记载，原志版本仍需区分。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Hunan Press Conference on Newly Protected National GI Products | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html Chinese original / 中文原文：湖南省新获国家地理标志产品保护新闻发布会 | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html culture： Weishan tea connects with Miyin Temple and historical long-distance tea trade. Chinese original / 中文原文：culture：沩山茶与密印寺及旧时长途茶贸易相联系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hunan Press Conference on Newly Protected National GI Products | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html Chinese original / 中文原文：湖南省新获国家地理标志产品保护新闻发布会 | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html identity： This entry uses the traditional block-shaped smoked yellow-tea version in the publisher's encyclopaedia. Chinese original / 中文原文：identity：此条采用出版社百科中的传统块形熏烟黄茶版本。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Weishan Maojian | https://www.pwsannong.com/c/2016-04-13/546309.shtml Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/c/2016-04-13/546309.shtml process： Heat-fixing → heap yellowing → gentle rolling → layered roasting → sorting → smoking. The encyclopedia describes a historical method; it does not guarantee that every similarly named commercial product is smoked, nor is it a home-processing guide or food-safety guarantee. Chinese original / 中文原文：process：杀青 → 堆积闷黄 → 轻揉 → 分层烘焙 → 拣剔 → 熏烟。百科描述历史制作方式；不保证市售同名商品均采用烟熏，也不是家庭操作或食品安全保证。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Weishan Maojian | https://www.pwsannong.com/c/2016-04-13/546309.shtml Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/c/2016-04-13/546309.shtml Step-by-step processing / Traditional variant with light rolling, baking and smoking after yellowing Chinese original / 中文原文：逐步工序 / 传统闷黄后轻揉、烘焙、熏烟版本 The encyclopedia describes a historical method, without guaranteeing all similarly named commercial products are smoked. It is neither a home-processing guide nor a food-safety guarantee. Chinese original / 中文原文：百科描述历史制作方式；不保证市售同名商品均采用烟熏，也不是家庭操作或食品安全保证。 1. Heat-fixing ： Put tender leaves in the pan, primarily using tossing motions. Key observations: Until leaves are dark green and stems bend without breaking. Chinese original / 中文原文：1. 杀青：嫩叶入锅，以抛炒为主。 关键观察：至叶色暗绿、梗折不断。 Weishan Maojian | https://www.pwsannong.com/c/2016-04-13/546309.shtml Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/c/2016-04-13/546309.shtml 2. Piled, covered yellowing ： Pile while hot and cover with a damp cloth. Key observations: Yellow for 6–8 hours, turning partway through. Chinese original / 中文原文：2. 堆积闷黄：趁热堆积并盖湿布。 关键观察：闷黄6—8小时，中间翻动。 Weishan Maojian | https://www.pwsannong.com/c/2016-04-13/546309.shtml Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/c/2016-04-13/546309.shtml 3. Light rolling ： After yellowing, roll gently so the leaf edges curl slightly. Key observations: Avoid heavy rolling that forces out juice. Chinese original / 中文原文：3. 轻揉：闷黄后轻揉，使叶缘微卷。 关键观察：避免重揉出汁。 Weishan Maojian | https://www.pwsannong.com/c/2016-04-13/546309.shtml Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/c/2016-04-13/546309.shtml 4. Baking in layers ： Dry by adding successive layers of leaves. Key observations: Control the process so the leaf strands do not curl over. Chinese original / 中文原文：4. 分层烘焙：采用逐层加叶烘干。 关键观察：控制不把叶条翻卷。 Weishan Maojian | https://www.pwsannong.com/c/2016-04-13/546309.shtml Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/c/2016-04-13/546309.shtml 5. Sorting ： After roasting, remove loose single leaves, fish leaves and similar material. Key observations: Then proceed to smoking. Chinese original / 中文原文：5. 拣剔：下焙后拣去单片、鱼叶等。 关键观察：再转入熏烟。 Weishan Maojian | https://www.pwsannong.com/c/2016-04-13/546309.shtml Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/c/2016-04-13/546309.shtml 6. Smoking ： After moistening the tea base, smoke-bake it over a low fire using traditional aromatic materials. Key observations: This version lists smoking separately after primary processing. Chinese original / 中文原文：6. 熏烟：茶坯润湿后用传统香材暗火熏焙。 关键观察：本版将熏烟另列于初制之后。 Weishan Maojian | https://www.pwsannong.com/c/2016-04-13/546309.shtml Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/c/2016-04-13/546309.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Slightly curled leaf edges, forming loose pieces, bright yellow. Chinese original / 中文原文：外形与汤色原描述：叶缘略卷，呈松散块状，色泽黄亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Weishan Maojian | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Source description of aroma ： Traditional products have pine-smoke notes. Chinese original / 中文原文：香气来源描述：传统产品有松烟香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Weishan Maojian | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Chinese original / 中文原文：沩山毛尖 | https://www.pwsannong.com/bk/cy/zc/hczf/gsmj/ Source description of taste ： Local GI materials describe it as mellow, full and suitable for repeated infusions. Chinese original / 中文原文：滋味来源描述：地方地理标志资料描述为醇厚、耐泡。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Hunan Press Conference on Newly Protected National GI Products | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html Chinese original / 中文原文：湖南省新获国家地理标志产品保护新闻发布会 | https://www.hunan.gov.cn/hdjl/xwfbhhd/wqhg/201612/t20161222_4872395.html Weishan Maojian Yellow Tea / 2021 GI registration evaluation opinion. ： Dry-leaf appearance: tightly rolled strips with visible white down and a lustrous yellow colour; liquor colour: yellow and bright; aroma: lasting tender-leaf fragrance; taste: fresh and brisk; infused leaves: yellow and bright. Chinese original / 中文原文：沩山毛尖黄茶／2021年地理标志登记鉴评意见：干茶：条索紧结，白毫可见，色泽黄润；汤色：黄色、明亮；香气：嫩香持久；滋味：鲜爽；叶底：黄色、明亮 Evidence Status: source_supported； Location in the source: Yellow-tea clause in the final paragraph of the main text ； Scope: Only the original report's yellow tea version is used. All green tea descriptions on the same page are excluded. Chinese original / 中文原文：证据状态：source_supported；原文位置：正文最后一段黄茶分句；适用范围：仅采用原报道黄茶版本；同页绿茶描述全部排除。 Hunan Holds a Quality Appraisal Meeting for Agricultural GI Registration of “Weishan Maojian” | https://cfsn.cn/news/detail/216/145488.html?view=pc Chinese original / 中文原文：湖南“沩山毛尖”农产品召开地理标志登记品质鉴评会 | https://cfsn.cn/news/detail/216/145488.html?view=pc Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Weishan Maojian Yellow Tea: spring 2023 dry-tea sample. Chinese original / 中文原文：实物图：沩山毛尖黄茶：2023年春茶干茶样本 https://www.myteapal.com/_next/image?url=https%3A%2F%2Ffirebasestorage.googleapis.com%2Fv0%2Fb%2Fcommunitea-46c98.appspot.com%2Fo%2FclubTeas%252F2023-10%252FWei_Shan_Mao_Jian.JPG%3Falt%3Dmedia%26token%3Da02dc9de-faeb-478e-822f-afedf9663828&w=3840&q=75 https://www.myteapal.com/club-teas/wei-shan-mao-jian-2023-spring Basis for the match: The specific spring 2023 tea record explicitly identifies Yellow Tea, Weishan Township in Ningxiang, Hunan, and a yellowing step. The original image is the tea's main image; dark, curled dry leaves were viewed. Chinese original / 中文原文：对应依据：具体2023春季茶档案明确Yellow Tea、湖南宁乡沩山乡与闷黄步骤；原图为该茶主图，已看深色卷曲干茶。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： MyTeaPal's spring 2023 Weishan Maojian yellow tea sample. Modern green tea products of the same name have been excluded. Chinese original / 中文原文：样本范围：MyTeaPal 2023春季沩山毛尖黄茶样本；已排除同名现代绿茶商品。 Huang Dacha Chinese original / 中文原文：黄大茶 Represented chiefly by products from Lu'an and Huoshan, Anhui Chinese original / 中文原文：以安徽六安、霍山一带产品为代表 identity： A yellow-tea type based on more mature material. “Large” mainly refers to shoot and leaf material, not a single tea cultivar. Chinese original / 中文原文：identity：按较成熟原料形成的黄茶类型；“大”主要关乎芽叶原料，不是单一茶树品种。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Tea and the World: the six modern tea categories | https://www.dpm.org.cn/Uploads/File/2023/08/29/u64ed579217527.pdf Chinese original / 中文原文：茶·世界：现代六大茶类 | https://www.dpm.org.cn/Uploads/File/2023/08/29/u64ed579217527.pdf process： After heat-fixing, rolling into strands and initial drying, pile for yellowing, then bake again. Traditional Lu'an products develop a roasted aroma through final high-heat baking. Chinese original / 中文原文：process：杀青、揉条、初烘后堆积闷黄，再复焙；六安传统产品以老火烘焙形成焦香。 Verification status: excerpt_supported； The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Experimental research on Huangdacha (Journal of Anhui Agricultural University, 2018, 45(5):801–807). | https://www.sciengine.com/doi/pdfView/712393C4E0DC45878588E802DA7E7FB8 Chinese original / 中文原文：黄大茶相关实验研究（安徽农业大学学报2018，45(5)：801—807） | https://www.sciengine.com/doi/pdfView/712393C4E0DC45878588E802DA7E7FB8 appearance： Large leaves and long stems, with relatively coarse strands. Chinese original / 中文原文：appearance：叶大、梗长，条形较粗。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html aroma： Traditional Lu'an products are often described as having a toasted rice-crust aroma. Chinese original / 中文原文：aroma：传统六安产品常以锅巴样焦香描述。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Experimental research on Huangdacha (Journal of Anhui Agricultural University, 2018, 45(5):801–807). | https://www.sciengine.com/doi/pdfView/712393C4E0DC45878588E802DA7E7FB8 Chinese original / 中文原文：黄大茶相关实验研究（安徽农业大学学报2018，45(5)：801—807） | https://www.sciengine.com/doi/pdfView/712393C4E0DC45878588E802DA7E7FB8 taste： Golden liquor. Large-leaf-and-stem material and firing create the hearty style of local tea drinking. Chinese original / 中文原文：taste：茶汤金黄；大叶梗料及火功构成地方饮茶的厚实风格。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html history： This batch uses Lu'an local craft records and process descriptions in a 2018 study. Unchecked ancient names are not treated as precise origin evidence. Chinese original / 中文原文：history：本批依据六安地方技艺记录和2018年研究中的工艺描述，不把未经核典的古称当确切起源。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Experimental research on Huangdacha (Journal of Anhui Agricultural University, 2018, 45(5):801–807). | https://www.sciengine.com/doi/pdfView/712393C4E0DC45878588E802DA7E7FB8 Chinese original / 中文原文：黄大茶相关实验研究（安徽农业大学学报2018，45(5)：801—807） | https://www.sciengine.com/doi/pdfView/712393C4E0DC45878588E802DA7E7FB8 culture： Locally called “high-fire tea,” emphasising baking expertise and everyday drinking traditions. Chinese original / 中文原文：culture：当地有“老火茶”的称呼，强调焙制经验与日常饮用传统。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html identity： The Lu’an Huangdacha actually verified in this round uses relatively mature shoots with large leaves and long stems. The local process emphasises heap yellowing and high-fire baking. Chinese original / 中文原文：identity：本次实际核验的六安黄大茶以较成熟、叶大梗长的芽叶为原料，地方工艺突出堆积黄变及老火烘焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html Chinese original / 中文原文：六安黄大茶 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html process： Picking and spreading → pan heat-fixing → strip forming → initial drying → piled yellowing → gentle firing and strong finishing firing. The main sequence follows the project introduction from Donghekou Town, Jin’an District; details refer to the same site’s process display. This is a specific local technique, not a unified production standard for all Huangdacha. The webpage’s medical claims and origins not checked against original historical texts are excluded. Chinese original / 中文原文：process：采摘与摊放 → 炒茶杀青 → 做条 → 初烘 → 堆积黄变 → 拉小火与拉老火。主线据金安区东河口镇的项目介绍，细节参照同站工艺展示。此为具体地方技艺，不是全部黄大茶的统一生产标准；网页的医疗功效及未经核典的起源说不采用。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html Chinese original / 中文原文：六安黄大茶 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Step-by-step processing / Introduction to traditional Lu'an Huang Dacha production Chinese original / 中文原文：逐步工序 / 六安黄大茶地方传统制作介绍 The main sequence follows the project introduction from Donghekou Town, Jin’an District, with details from the same site’s process display. This is a specific local technique, not a unified standard for all Huangdacha. The webpage’s medical claims and origins not checked against original historical texts are excluded. Chinese original / 中文原文：主线据金安区东河口镇的项目介绍，细节参照同站工艺展示。此为具体地方技艺，不是全部黄大茶的统一生产标准；网页的医疗功效及未经核典的起源说不采用。 1. Picking and spreading ： Use relatively mature shoots with large leaves and long stems; spread after picking to dissipate surface moisture. Key observations: The process demonstration uses one bud with four to five leaves as an example, and the project introduction says summer tea predominates. This is not extended into the only raw material for all Huangdacha. Chinese original / 中文原文：1. 采摘与摊放：采用较成熟、叶大梗长的芽叶，采后摊放散去表面水分。 关键观察：工艺展示以一芽四至五叶作例，项目介绍说以夏茶为主；不推广成全部黄大茶的唯一原料。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Lu'an Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html Chinese original / 中文原文：六安黄大茶 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html 2. Pan-firing to heat-fix the leaves ： Turn fresh leaves in the pan with a bamboo implement to carry out fixation. Key observations: Disperse leaves evenly and prevent clumping; adjust pan-firing to raw-material maturity. Chinese original / 中文原文：2. 炒茶杀青：用竹把翻动锅中鲜叶进行杀青。 关键观察：均匀散开叶子并防止结团，炒制程度随原料老嫩掌握。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html 3. Forming strands ： First dissipate heat from the heat-fixed leaves, then roll into strands. Key observations: Begin with light rolling and gradually increase pressure, forming strands by the local method. Chinese original / 中文原文：3. 做条：杀青叶先散热，再揉成条形。 关键观察：由轻揉逐步加压，按地方方法整理条索。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html 4. Initial baking ： Carry out initial roasting on a bamboo drying basket. Key observations: Turn frequently and bake evenly, retaining suitable moisture for subsequent piling. Chinese original / 中文原文：4. 初烘：在竹制烘笼上初步烘焙。 关键观察：勤翻、均匀烘制，为后续堆积保留适当水分。 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html 5. Yellowing in a pile ： Pile the initially baked tea base while hot to develop yellowing in the drying-room environment. Key observations: Timing depends on raw-material maturity, tea-base moisture and degree of yellowing, assessed through leaf colour and aroma. Chinese original / 中文原文：5. 堆积黄变：初烘茶坯趁热堆放，在烘房环境中形成黄变。 关键观察：时间依据原料老嫩、茶坯含水量与黄变程度决定，观察叶色和香气。 Lu'an Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html Chinese original / 中文原文：六安黄大茶 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html 6. Low-temperature and high-temperature basket firing ： After piling, continue baking in stages. Final high-heat firing develops the roasted flavour emphasized locally. Key observations: Locally in Lu'an it is also called strongly fired tea. Toasted aroma is not evidence of medicinal effects. Chinese original / 中文原文：6. 拉小火与拉老火：堆积后继续分段烘焙，老火工艺形成当地强调的焙火风味。 关键观察：六安地方有老火茶称法；不把焦香推断为药效。 Lu'an Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html Chinese original / 中文原文：六安黄大茶 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/fyxmdjj/lahdc/index.html The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Large leaves and long stems, with relatively coarse strands. Chinese original / 中文原文：外形与汤色原描述：叶大、梗长，条形较粗。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Source description of aroma ： Traditional Lu'an products are often described as having a toasted rice-crust aroma. Chinese original / 中文原文：香气来源描述：传统六安产品常以锅巴样焦香描述。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Experimental research on Huangdacha (Journal of Anhui Agricultural University, 2018, 45(5):801–807). | https://www.sciengine.com/doi/pdfView/712393C4E0DC45878588E802DA7E7FB8 Chinese original / 中文原文：黄大茶相关实验研究（安徽农业大学学报2018，45(5)：801—807） | https://www.sciengine.com/doi/pdfView/712393C4E0DC45878588E802DA7E7FB8 Source description of taste ： Golden liquor. Large-leaf-and-stem material and firing create the hearty style of local tea drinking. Chinese original / 中文原文：滋味来源描述：茶汤金黄；大叶梗料及火功构成地方饮茶的厚实风格。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 The emergence of Huang Dacha | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Chinese original / 中文原文：黄大茶的诞生 | https://www.ja.gov.cn/xxgkai/jaqzfkfr/gycsfytxzfkffnwhcc/hdcdds/index.html Huoshan Huangdacha / regional GI sample under the 2025 requirements. ： Dry-leaf appearance: thick stems and broad leaves rolled into strips, with connected stems and leaves resembling fishhooks, bronze-coloured. Liquor colour: deep yellow. Aroma: relatively high, rich caramel notes, fresh and clean. Taste: strong and full, enduring over repeated infusions. Infused leaves: yellow. Chinese original / 中文原文：霍山黄大茶／2025年地理标志地域样本：干茶：粗梗肥叶，叶片成条，枝叶相连似钓鱼钩，呈古铜色；汤色：深黄色；香气：焦糖香较高浓、清爽；滋味：浓厚，耐泡；叶底：黄色 Evidence Status: primary_source_verified； Location in the source: Item 21, PDF page 64, (VI) 1 ； Scope: A regional Huoshan Huangdacha sample from Anhui, not applicable to Guangdong or other Huangdacha products. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第21项，PDF第64页（六）1；适用范围：这是安徽霍山黄大茶地域样本，不能套用广东等其他黄大茶。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Huangdacha, dry leaves (Huoshan Huangdacha sample shown by China National Tea Museum) Chinese original / 中文原文：实物图：黄大茶干茶（中国茶叶博物馆所示霍山黄大茶样本） https://z.hangzhou.com.cn/2020/rwwhql/images/2020-05/11/037bed25-ed1e-4e88-97ba-31c30188ad18.jpg https://z.hangzhou.com.cn/2020/rwwhql/content/content_7731632.htm Basis for the match: The museum's yellow-tea feature captions this separate dry-tea image as Huoshan Huangdacha. Pixel inspection shows thick, stem-bearing dry leaf strips. Huoshan is in Anhui and belongs to this entry's large-leaf yellow-tea type. Adjacent images of Mengding Huangya and Huoshan Huangya were not substituted. Chinese original / 中文原文：对应依据：博物馆黄茶专题将此张独立干茶图注为霍山黄大茶，实际像素为粗壮带梗的条叶干茶；霍山位于安徽，属于本条目的黄大茶类型，未将前后蒙顶黄芽、霍山黄芽图片混用。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： Huoshan Huangdacha illustrates large-leaf yellow tea, not every local type such as Guangdong Dayeqing. Health-benefit statements on the original page without clinical verification are excluded. Chinese original / 中文原文：样本范围：以霍山黄大茶示例说明黄大茶，不能代表广东大叶青等所有地方类型；不采录原页未经临床核验的健康功效表述。 Anxi Tieguanyin Chinese original / 中文原文：安溪铁观音 Anxi County, Quanzhou, Fujian Chinese original / 中文原文：福建省泉州市安溪县 identity： An Anxi oolong made from fresh Tieguanyin leaves. The name refers both to a cultivar and to finished tea, which should be understood at separate levels. Chinese original / 中文原文：identity：以铁观音茶树鲜叶制作的安溪乌龙茶，茶名兼指品种与成品，应分层理解。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 process： Sun-withering, cooling, and shaking combine in leaf conditioning; after pan-firing and rolling, repeat cloth-wrapped rolling and baking, then refine by screening, sorting, and blending. Chinese original / 中文原文：process：晒青、凉青与摇青配合做青，炒揉后反复包揉、烘焙，再经筛拣拼配精制。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 appearance： Tightly curled pellets; traditional finished products are lustrous dark. Chinese original / 中文原文：appearance：颗粒卷曲紧实，传统成品色泽乌润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 aroma： Known for natural orchid aroma and Guanyin character, not orchid scenting. Chinese original / 中文原文：aroma：以天然兰花香和观音韵为代表；并非用兰花窨制。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 taste： Emphasizes a mellow, full taste with a sweet aftertaste and harmonious aroma and flavor. Chinese original / 中文原文：taste：重视醇厚回甘和香味协调。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 history： The national project introduction places its formation between the Yongzheng and Qianlong reigns of the Qing. Its production technique entered the national intangible heritage list in 2008. Chinese original / 中文原文：history：国家级项目介绍将形成背景放在清雍正至乾隆时期；2008年制作技艺入选国家级非遗。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 culture： Tea making adjusts to weather and fresh-leaf condition. Master–apprentice transmission and serving tea to guests are connected with local Anxi life. Chinese original / 中文原文：culture：制茶讲究随天气与鲜叶状态调整；师徒传艺、敬茶待客与安溪地方生活相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 identity： Traditional primary processing pan-fires after sun-withering, cooling, and shaking; rolling is followed by repeated cloth-wrapped rolling and baking. Chinese original / 中文原文：identity：传统初制在晒凉摇青后炒青，揉捻后反复包揉、烘焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 Opening up the colourful world of tea | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm history： Tieguanyin production techniques entered the national intangible-cultural-heritage list in 2008. The naming accounts associated with Wei Yin and Wang Shiliang remain separate folk versions; neither is used to determine a sole founder. Chinese original / 中文原文：history：铁观音制作技艺于2008年列入国家级非遗名录；魏蔭、王士諒的得名说保留为不同民间版本，不据其中一说裁定唯一创始人。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 What has Tieguanyin to do with Guanyin? (Part 2) | https://tcmb.culture.tw/zh-tw/detail?id=600472&indexCode=Culture_Event Chinese original / 中文原文：話說鐵關觀音什麼事(二) | https://tcmb.culture.tw/zh-tw/detail?id=600472&indexCode=Culture_Event culture： “Work according to the weather and the leaves” summarizes experience in adjusting leaf agitation to conditions. Local tea competitions also exchange skills and are not equivalent to Song-era competitions using whisked tea powder. Chinese original / 中文原文：culture：“看天做青、看青做青”概括了随天气与叶态调整的经验；当地斗茶也承载技艺交流，不等同宋代以茶末击拂的斗茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 Anxi Tieguanyin Tea Culture System | https://www.fao.org/giahs/giahs-around-the-world/china-anxi-tea-culture-system/en industry： FAO recognized the Anxi tea-culture system in 2022, connecting summit water-source forests, slope gardens and villages, and lower fields and rivers, while encompassing livelihoods in tea machinery, e-commerce, and tea tourism. Chinese original / 中文原文：industry：FAO安溪茶文化系统于2022年获认定，将山顶水源林、坡地茶园村落和低处农田河流联系起来，并涵盖茶机械、电商与茶旅等生计。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anxi Tieguanyin Tea Culture System | https://www.fao.org/giahs/giahs-around-the-world/china-anxi-tea-culture-system/en process： Sun withering, cooling and leaf shaking → pan heat-fixing → rolling and initial drying → cloth-ball rolling, second drying and repeated cloth-ball rolling → drying and refining. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code. Chinese original / 中文原文：process：晒青、凉青、摇青 → 炒青 → 揉捻、初烘 → 包揉、复烘、复包揉 → 烘干、精制。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 Opening up the colourful world of tea | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Sun-withering, cooling and shaking ： Coordinate moisture loss, resting and shaking. Key observations: Adjust operations to leaf condition, considering season, climate and tenderness. Chinese original / 中文原文：1. 晒青、凉青、摇青：失水、静置与摇动相配合。 关键观察：依季节、气候、鲜嫩程度看青操作。 Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 2. Pan-firing ： Use high heat to stop further enzymatic oxidation. Key observations: Coordinate the degree of agitation and resting with heat-fixing timing. Chinese original / 中文原文：2. 炒青：高温制止继续酶促氧化。 关键观察：做青程度与杀青时机相衔接。 Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 3. Rolling and initial baking ： Initially form strands and reduce moisture. Key observations: Retain a suitable condition for subsequent cloth-wrapped rolling. Chinese original / 中文原文：3. 揉捻、初烘：初成条并降低水分。 关键观察：为后续包揉保留适宜状态。 Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 4. Cloth-wrapped rolling, re-drying and repeat cloth-wrapped rolling ： Shape through repeated cloth-wrapped rolling and roasting. Key observations: Manage shape and dryness together. Chinese original / 中文原文：4. 包揉、复烘、复包揉：多次包揉和烘焙塑形。 关键观察：形状与干度共同管理。 Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 5. Drying and refining ： After sieving, sorting, blending and baking, spread to cool and package. Key observations: This traditional version alone cannot establish all parameters for different aroma styles. Chinese original / 中文原文：5. 烘干、精制：筛分拣剔、拼堆烘焙后摊凉包装。 关键观察：不同香型不能只靠此传统版反推全部参数。 Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly curled pellets; traditional finished products are lustrous dark. Chinese original / 中文原文：外形与汤色原描述：颗粒卷曲紧实，传统成品色泽乌润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 Source description of aroma ： Known for natural orchid aroma and Guanyin character, not orchid scenting. Chinese original / 中文原文：香气来源描述：以天然兰花香和观音韵为代表；并非用兰花窨制。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 Source description of taste ： Emphasizes a mellow, full taste with a sweet aftertaste and harmonious aroma and flavor. Chinese original / 中文原文：滋味来源描述：重视醇厚回甘和香味协调。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Oolong tea-making techniques (Tieguanyin tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=14620 Chinese original / 中文原文：乌龙茶制作技艺（铁观音制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=14620 Anxi County's 2017 introduction: first-grade Tieguanyin ： Tightly curled and weighty, fresh lustrous sandy green, even and clean; clear bright golden liquor; fresh, pronounced, subtle lasting aroma resembling orchids; rich, sweet, fresh taste with characteristic yinyun and sweetness returning in the throat; green infused leaves with red edges. Chinese original / 中文原文：安溪县2017年介绍：一等铁观音：卷曲紧结、身骨重，鲜润砂绿，匀整洁净；金黄明亮、清澈；清高幽长，近兰花香；浓郁甘鲜，具音韵、喉底回甘；绿叶红镶边。 Evidence Status: primary_source_verified； Location in the source: Paragraph beginning “Tieguanyin primary tea is divided into ten grades...” ； Scope: Retained as the 'first class' description in the 2017 introduction, not equated with any current standard grade or every aroma type. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“铁观音毛茶分为十等...”段；适用范围：按2017年介绍的“一等”叙述保留，不等同于现行标准中的任意级别或全部香型。 Anxi Tieguanyin | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795735.htm Chinese original / 中文原文：安溪铁观音 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795735.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Retained as the 'first class' description in the 2017 introduction, not equated with any current standard grade or every aroma type. Chinese original / 中文原文：按2017年介绍的“一等”叙述保留，不等同于现行标准中的任意级别或全部香型。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Anxi Tieguanyin Chinese original / 中文原文：实物图：安溪铁观音干茶 https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/W020220523766785354724.png https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Basis for the match: Image 5.png under the original Anxi Tieguanyin subheading, after the finished-product description. Inspection shows curled dry tea in a presentation vessel. Songxi green tea or unsectioned overview images on the same page were not used. Chinese original / 中文原文：对应依据：原文安溪铁观音小标题下、成品特征段之后的5.png配图；实看为茶荷中的卷曲干茶。未使用同页松溪绿茶或无分节总览照片。 Image copyright belongs to the original rights holder. The original and its attribution are retained for private reference; no separate redistribution permission has been obtained. Chinese original / 中文原文：图片版权归原权利人；保留原图和出处供私有资料参照，未取得独立再传播许可。 Wuyi Rock Tea (Wuyi Yancha) Chinese original / 中文原文：武夷岩茶 Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市 identity： An umbrella of oolong products from the Wuyi region, including Dahongpao, Rougui, Shuixian and named bushes; it cannot be equated with any one of them. Chinese original / 中文原文：identity：武夷产区乌龙茶的产品集合，包含大红袍、肉桂、水仙、名丛等，不能与其中一种画等号。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Withering, leaf conditioning, pan-firing/rolling, and roasting are linked. Traditional techniques adapt conditioning to leaf condition and emphasise reroasting. Chinese original / 中文原文：process：萎凋、做青、炒揉和焙火衔接，传统技法重视看青做青和复焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： Usually strip-shaped, from greenish brown to dark brown, varying by cultivar, grade and roasting. Chinese original / 中文原文：appearance：常见条索状，青褐至乌褐色；因品种、级别和火功有差别。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Floral and roasted aromas form different layers. Chinese original / 中文原文：aroma：花香与焙火香形成不同层次。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html taste： Usually aims for a mellow, full taste, a sweet aftertaste and rock-tea character. Chinese original / 中文原文：taste：通常追求醇厚回甘与岩韵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html history： Wuyi Rock Tea (Dahongpao) making entered the national heritage list in 2006. Ancient Wuyi tea production must be distinguished from modern oolong-processing history. Chinese original / 中文原文：history：2006年武夷岩茶（大红袍）制作技艺进入国家级非遗名录。古代武夷产茶史须与现代乌龙制法史区别。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html culture： Mountain-calling, tea contests and rock-tea drinking connect growing sites, farmers and urban tea-industry life. Chinese original / 中文原文：culture：喊山、斗茶和岩茶品饮连接山场、茶农及城镇茶业生活。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html identity： Wuyi Rock Tea is an oolong series defined jointly by region and traditional craft. This entry lists representative regional processing stages. Chinese original / 中文原文：identity：武夷岩茶是地域与传统技艺共同限定的乌龙茶系列；本条列区域代表工艺节点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html history： Wuyi rock-tea making entered the first national intangible cultural heritage list in 2006. The project introduction identifies the early Qing as an important period when the craft approached maturity, rather than treating earlier tea-growing history as the history of modern rock tea. Chinese original / 中文原文：history：武夷岩茶制作技艺于2006年进入首批国家级非遗名录。项目简介把清初视为工艺趋于完善的重要阶段，而非将更早产茶史直接当作现代岩茶史。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html culture： Mountain-calling, tea contests and tea-art activities make public tea practices beyond production visible. Specific activities should be introduced in their historical and local versions. Chinese original / 中文原文：culture：喊山、斗茶与茶艺活动让生产之外的公共茶事可见；其具体活动应结合时代与地方版本介绍。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html industry： Leaf agitation, repeated pan-firing and rolling, and prolonged low-temperature roasting form a multi-stage chain. Beyond growing-site names, makers' judgement and roast management also shape commercial products. Chinese original / 中文原文：industry：做青、复炒复揉与低温久烘形成多阶段工艺链。山场名称之外，制作者判断和焙火管理同样影响商品的形成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html process： Combined withering → leaf agitation and moisture movement → two pan-firings and two rollings → prolonged low-temperature roasting. The cited heritage page says the traditional process has ten operations but explicitly describes only these key stages. Their order is retained without inventing a complete ten-operation code. Chinese original / 中文原文：process：复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。所引非遗页称传统流程包含十道工序，但只明确介绍以下关键节点。此处保留关键节点顺序，不虚构完整十道操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Step-by-step processing / Representative regional process for Wuyi rock tea Chinese original / 中文原文：逐步工序 / 武夷岩茶区域代表流程 The cited heritage page says the traditional sequence has ten operations but explicitly describes only the following key nodes. Their order is retained without inventing a complete ten-operation procedure. Chinese original / 中文原文：所引非遗页称传统流程包含十道工序，但只明确介绍以下关键节点。此处保留关键节点顺序，不虚构完整十道操作规程。 1. Combined withering methods ： Combine sun-withering and shade-resting for moisture loss. Key observations: Adjust according to the fresh leaves and weather. Chinese original / 中文原文：1. 复式萎凋：晒、晾配合失水。 关键观察：根据鲜叶与天气调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 2. Bruising and resting, with moisture redistribution ： Combine shaking with periods of resting. Key observations: Observe leaf condition, aroma and moisture loss. Chinese original / 中文原文：2. 做青、走水：摇动和静置相配合。 关键观察：观察叶态、香气及失水。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 3. Two pan-firings and two rollings ： Link pan-fixing and rolling to set the shape. Key observations: Stop continued oxidation and form strands. Chinese original / 中文原文：3. 双炒双揉：以炒青和揉捻衔接定形。 关键观察：制止持续氧化并形成条索。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 4. Prolonged low-temperature baking ： Roast slowly to produce the finished tea. Key observations: Adjust firing to raw material and the intended style. Chinese original / 中文原文：4. 低温久烘：缓慢烘焙成茶。 关键观察：火候随原料和目标风格调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Wuyi Rock Tea products must be clean, uncolored, free of other plant species and non-tea matter, without off-flavors, off-odors, or mold. Each product type must also meet its corresponding sensory qualities. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：武夷岩茶产品应洁净，不着色，不得混有异种植物，不含非茶叶物质，无异味，无异臭，无霉变，各类产品还应符合相应的感官品质。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1757. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1757页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Usually strip-shaped, from greenish brown to dark brown, varying by cultivar, grade and roasting. Chinese original / 中文原文：外形与汤色原描述：常见条索状，青褐至乌褐色；因品种、级别和火功有差别。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of aroma ： Floral and roasted aromas form different layers. Chinese original / 中文原文：香气来源描述：花香与焙火香形成不同层次。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Source description of taste ： Usually aims for a mellow, full taste, a sweet aftertaste and rock-tea character. Chinese original / 中文原文：滋味来源描述：通常追求醇厚回甘与岩韵。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Wuyi Rougui, Special Grade: 2006 clauses (quoted in the official comparison table). ： Plump, tight and heavy; lustrous, with a distinct sandy-green colour and conspicuous red spots; even and clean. Liquor is golden, clear and bright. Aroma is rich and lasting, resembling milk, peach or cinnamon. Taste is mellow, full, fresh and brisk, with a pronounced rock-tea character. Infused leaves are thick, soft, bright and even, with clear red edges. Chinese original / 中文原文：武夷肉桂特级：2006版条文（官方对照表引文）：肥壮紧结、沉重；油润、砂绿明、红点明显；匀整洁净；金黄清澈明亮；浓郁持久，似乳香、蜜桃香或桂皮香；醇厚鲜爽，岩韵明显；肥厚软亮、匀齐，红边明显。 Evidence Status: primary_source_verified； Location in the source: Annex Table 1, PDF pages 29–30 left column, Table 4 Special Grade. ； Scope: This entry uses the official revision explanation's quotation of the 2006 provisions. It does not mix in the revision draft in the right-hand column or a standard awaiting future implementation. It applies only to the listed cultivar and grade. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附表1，PDF第29—30页左栏，表4特级；适用范围：本条来自官方修订编制说明对2006版条文的引用；未把右栏修订稿或未来实施标准混入。仅对应所列品种和等级。 Revision preparation notes and old/new clause comparison for Quality Requirements for GI Products — Wuyi Rock Tea. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002294%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002294_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%AD%A6%E5%A4%B7%E5%B2%A9%E8%8C%B6+.pdf Chinese original / 中文原文：《地理标志产品质量要求 武夷岩茶》修订编制说明及新旧条款对照表 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002294%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002294_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%AD%A6%E5%A4%B7%E5%B2%A9%E8%8C%B6+.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of ten towns, townships and subdistricts in Wuyishan City, Nanping, Fujian: Wuyi, Chong'an and Xinfeng subdistricts; Yangzhuang and Langu townships; Xingcun, Xingtian and Wufu towns; and Wutun and Shangmei townships. Chinese original / 中文原文：保护产地范围：福建省南平市武夷山市武夷街道、崇安街道、新丰街道、洋庄乡、岚谷乡、星村镇、兴田镇、五夫镇、吴屯乡、上梅乡10个乡镇现辖行政区域。 Raw materials & cultivars ： Dahongpao, famous cultivars, Rougui, Shuixian and Qizhong. Chinese original / 中文原文：原料与品种：大红袍、名枞、肉桂、水仙、奇种。 Growing environment ： The climate is warm, humid and foggy, with subtropical characteristics. Annual sunshine duration is approximately 4,425 h, and mean annual sunshine duration approximately 2,000 h. Mean annual temperature is 18–18.5°C, with a long frost-free period. Annual rainfall is approximately 2,000 mm and mean annual relative humidity approximately 80%. Mountain soils under subtropical evergreen broadleaf forest are mainly derived from volcanic gravel, red sandstone and shale, with high organic matter content and a pH of 4–6. Chinese original / 中文原文：生长环境：气候温暖，空气湿润、多雾，具有亚热带气候特征。年日照时数4425h左右，年平均日照时数2000h左右。年平均温度18～18.5℃，无霜期长。年降水量在2000mm左右，年平均相对湿度在80%左右。亚热带常绿阔叶林山地土壤，火山砾石、红沙岩及页岩为主，有机质含量高，pH值为4～6。 Plucking requirements ： 1. Picking conditions. The top leaf should be at the small- to medium-open-face stage, preferably medium-open-face. Pick tender shoots with 2–4 leaves and tender paired leaves on the plucking surface. 2. Start of harvest. Spring tea picking begins around Grain Rain; summer tea around Lesser Fullness; autumn tea after the Start of Autumn. 3. Picking method. For each season’s new shoots, determine an appropriate retention height as the plucking surface, then pick outward from the interior of the canopy using that height as the reference. Pick all new buds and leaves above the designated surface; retain all new shoot buds below it. Productive tea gardens generally keep the canopy at 80–120 cm. Strictly retain side branches, low shoots, and shoots in sparse canopy areas below the plucking surface. After each seasonal harvest, lightly pinch off the terminal buds of the retained new shoots. Chinese original / 中文原文：采摘要求：1.采摘条件。顶叶小开面至中开面，以中开面最适宜，2～4叶嫩稍及采摘层上的幼嫩对夹叶。2.开采期。春茶在谷雨前后开采；夏茶在小满前后开采；秋茶在立秋以后开采。3.采摘方法。每季萌发的新梢，确定合理的留养高度为采摘面高度，并以此为水准从树冠中往外采。高于额定采摘面以上的新梢芽叶应全部采摘；低于额定采摘面以下的新梢芽应全部留养。投采茶园一般控制树冠高度为80～120cm。严格留养采摘面以下的侧枝、低梢及树冠稀疏处的芽梢，待每季采摘后，再轻度摘去留养新梢的顶芽。 Processing requirements ： 1. Primary processing. Fresh tea leaves → sun-withering or withering → leaf bruising and resting → rolling → drying (initial drying, cooling, redrying) → primary tea. 2. Refining. Primary tea → batch grouping and grading → selection by sieve fraction → picking and sorting, air separation → blending sieve fractions → drying → cooling → blending to uniformity → self-inspection → measured packaging → finished tea. Chinese original / 中文原文：加工要求：1.初制工序。茶青→晒青或萎凋→做青→揉捻→烘干（初烘、摊凉、复烘）→毛茶。2.精制工序。毛茶→归堆、定级→筛号茶取料→拣剔、风选→筛号茶拼配→干燥→摊凉→匀堆→自检→定量包装→产品茶。 Sensory qualities ： Wuyi Rock Tea products must be clean, uncolored, free of other plant species and non-tea matter, without off-flavors, off-odors, or mold. Each product type must also meet its corresponding sensory qualities. Chinese original / 中文原文：感官品质：武夷岩茶产品应洁净，不着色，不得混有异种植物，不含非茶叶物质，无异味，无异臭，无霉变，各类产品还应符合相应的感官品质。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1757 This entry uses the official revision explanation's quotation of the 2006 provisions. It does not mix in the revision draft in the right-hand column or a standard awaiting future implementation. It applies only to the listed cultivar and grade. Chinese original / 中文原文：本条来自官方修订编制说明对2006版条文的引用；未把右栏修订稿或未来实施标准混入。仅对应所列品种和等级。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Wuyi rock tea (Tie Luo Han sample) Chinese original / 中文原文：实物图：武夷岩茶干茶（铁罗汉茶样） https://www.chinesemuseum.com.au/GetImage.aspx?IDMF=3f8946a8-7776-4296-9071-ab18d4e02fb8&w=828&h=885&src=mc https://www.chinesemuseum.com.au/alltheteainchina-oolong-tea Basis for the match: The museum's named specimen panel reads Tie Luohan, and the original page gives Wuyishan, Fujian as its origin. Tie Luohan is a named bush of Wuyi Rock Tea and is used as a specific sample of that regional oolong. The dry tea and Chinese and English labels in the original image were checked. Chinese original / 中文原文：对应依据：博物馆具名实物展板写明铁罗汉，原页产地为福建武夷山；铁罗汉为武夷岩茶名丛，作为该地域乌龙茶中的具体样本，已核对原图中的干茶与中英文标签。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A Tie Luohan sample within Wuyi Rock Tea, retaining the museum's original label. It cannot be interpreted as the shared appearance of every rock-tea cultivar, roasting level and grade. Chinese original / 中文原文：样本范围：武夷岩茶中的铁罗汉样本，保留博物馆原始标签；不能解释为全部岩茶品种、火功、等级的共同外形。 Dahongpao Chinese original / 中文原文：大红袍 Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市 identity： A named bush and finished-tea name within Wuyi Rock Tea. Mother trees, clonally propagated cultivars, and commercial tea are different concepts. Chinese original / 中文原文：identity：武夷岩茶中的名丛及成品名称；母树、无性繁殖品种和商品茶不是同一个概念。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html process： Made through Wuyi Rock Tea leaf bruising and resting, pan-firing and rolling, and roasting. Commercial products may also be blended for a consistent style. Chinese original / 中文原文：process：按武夷岩茶做青、炒揉、烘焙制成；商品还可能经拼配形成稳定风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html appearance： Strand-shaped, usually greenish-brown or black-brown. Chinese original / 中文原文：appearance：条索状，通常呈青褐或乌褐色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html aroma： Floral and roast aromas coexist; the name alone cannot restrict it to a single aroma type. Chinese original / 中文原文：aroma：花香与火功香并存，不能仅凭名称限定唯一香型。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html taste： Based on the full, mellow rock-tea style with a sweet aftertaste; individual products differ. Chinese original / 中文原文：taste：以岩茶醇厚回甘风格为基础，产品间存在差别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html history： The Wuyishan Gazetteer lists Dahongpao as one of the four famous bushes. Interviews with Chen Dehua document modern clonal-propagation research; an imperial-bestowal story cannot replace that process. Chinese original / 中文原文：history：《武夷山志》列大红袍为四大名丛之一。陈德华访谈记录了现代无性繁殖研究，不能用御封故事替代此过程。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html culture： Jiulongke mother trees, cliff inscriptions, and rock-tea techniques together form its cultural fame. Chinese original / 中文原文：culture：九龙窠母树、摩崖题刻和岩茶技艺共同构成其文化知名度。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html identity： Uses a representative Wuyi Rock Tea process; mother-tree identity and commercial-product identity require separate tracing. Chinese original / 中文原文：identity：采用武夷岩茶代表性制作流程；母树身份与市场商品身份需另行追溯。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Extraordinary mountains, beautiful waters and a cup of tea | https://www.kflz.gov.cn/sitesources/nysjwjw/page_pc/xcjd/wh/article512bda44251b4156991617aeaa6a7576.html Chinese original / 中文原文：奇山秀水一杯茶 | https://www.kflz.gov.cn/sitesources/nysjwjw/page_pc/xcjd/wh/article512bda44251b4156991617aeaa6a7576.html history： The National Museum records receiving 20 g of mother-tree Dahongpao from Wuyishan Government in 2007, harvested/processed in 2005. Mother-tree harvesting ceased for protection in 2006. Chinese original / 中文原文：history：国博记录：2007年接受武夷山市政府捐赠的20克母树大红袍，采制于2005年；母树自2006年停采保护。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Ancestor of Oolong, Pinnacle of Chinese Tea — Irreplaceable Wuyishan Dahongpao Mother-Tree Specimens Enter the National Museum | https://m.chnmuseum.cn/fw/zx_1010/gbxw/200710/t20071010_1014.shtml Chinese original / 中文原文：乌龙之祖，国茶巅峰——武夷山绝版母树大红袍送藏国博 | https://m.chnmuseum.cn/fw/zx_1010/gbxw/200710/t20071010_1014.shtml culture： Museum acquisition of mother-tree tea turns small historical samples into objects for preservation and display. The story of Ding Xian draping a robe is a separate cultural narrative about the name. Chinese original / 中文原文：culture：母树茶入藏博物馆，将少量历史样品转为保存与展示对象；丁显披袍故事属于另一种茶名文化叙事。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Ancestor of Oolong, Pinnacle of Chinese Tea — Irreplaceable Wuyishan Dahongpao Mother-Tree Specimens Enter the National Museum | https://m.chnmuseum.cn/fw/zx_1010/gbxw/200710/t20071010_1014.shtml Chinese original / 中文原文：乌龙之祖，国茶巅峰——武夷山绝版母树大红袍送藏国博 | https://m.chnmuseum.cn/fw/zx_1010/gbxw/200710/t20071010_1014.shtml Tea on every rock: no rock without tea | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200518_6344431.html Chinese original / 中文原文：岩岩有茶，非岩不茶 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200518_6344431.html industry： The National Museum introduction also records successful vegetative propagation in the 1980s. Cessation of mother-tree harvesting must be distinguished from supply from propagated gardens; marketed Dahongpao should not broadly be described as mother-tree tea. Chinese original / 中文原文：industry：国博介绍同时记述20世纪80年代无性繁殖成功。母树停采与繁育茶园供给须区分，不能把市售大红袍笼统描述成母树采制。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Ancestor of Oolong, Pinnacle of Chinese Tea — Irreplaceable Wuyishan Dahongpao Mother-Tree Specimens Enter the National Museum | https://m.chnmuseum.cn/fw/zx_1010/gbxw/200710/t20071010_1014.shtml Chinese original / 中文原文：乌龙之祖，国茶巅峰——武夷山绝版母树大红袍送藏国博 | https://m.chnmuseum.cn/fw/zx_1010/gbxw/200710/t20071010_1014.shtml process： Combined withering → leaf agitation and moisture movement → two pan-firings and two rollings → prolonged low-temperature roasting. This is a shared regional Wuyi rock-tea template, not an exclusive recipe for every Dahongpao. Blending, raw-material cultivars and specific growing sites must be confirmed from batch records. Chinese original / 中文原文：process：复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。此为武夷岩茶区域共用模板，非所有大红袍的独占配方；拼配与否、原料品种、山场都须以该批次记录确认。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Extraordinary mountains, beautiful waters and a cup of tea | https://www.kflz.gov.cn/sitesources/nysjwjw/page_pc/xcjd/wh/article512bda44251b4156991617aeaa6a7576.html Chinese original / 中文原文：奇山秀水一杯茶 | https://www.kflz.gov.cn/sitesources/nysjwjw/page_pc/xcjd/wh/article512bda44251b4156991617aeaa6a7576.html Step-by-step processing / Representative regional process for Wuyi rock tea Chinese original / 中文原文：逐步工序 / 武夷岩茶区域代表流程 A shared regional Wuyi Rock Tea template, not an exclusive recipe for every Dahongpao. Blending status, material cultivar, and mountain site must be confirmed from batch records. Chinese original / 中文原文：此为武夷岩茶区域共用模板，非所有大红袍的独占配方；拼配与否、原料品种、山场都须以该批次记录确认。 1. Combined withering methods ： Combine sun-withering and shade-resting for moisture loss. Key observations: Adjust according to the fresh leaves and weather. Chinese original / 中文原文：1. 复式萎凋：晒、晾配合失水。 关键观察：根据鲜叶与天气调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 2. Bruising and resting, with moisture redistribution ： Combine shaking with periods of resting. Key observations: Observe leaf condition, aroma and moisture loss. Chinese original / 中文原文：2. 做青、走水：摇动和静置相配合。 关键观察：观察叶态、香气及失水。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 3. Two pan-firings and two rollings ： Link pan-fixing and rolling to set the shape. Key observations: Stop continued oxidation and form strands. Chinese original / 中文原文：3. 双炒双揉：以炒青和揉捻衔接定形。 关键观察：制止持续氧化并形成条索。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 4. Prolonged low-temperature baking ： Roast slowly to produce the finished tea. Key observations: Adjust firing to raw material and the intended style. Chinese original / 中文原文：4. 低温久烘：缓慢烘焙成茶。 关键观察：火候随原料和目标风格调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Step-by-step processing / China Tea Science Society educational article / named Dahongpao main route (2021, reposted by Rednet). Chinese original / 中文原文：逐步工序 / 中国茶叶学会科普稿／大红袍具名主链（2021，红网转载） Organized strictly in the explicit order of this named popular-science source, without inventing times, temperatures or repetitions. It is the complete main sequence listed by the source, not a detailed SOP. It does not replace the existing regional representative process or claim to be a mother-tree-only recipe. Chinese original / 中文原文：完全按该具名科普的显式次序整理，没有补造时温或重复次数。此为来源所列完整主链，不等于详细SOP；不覆盖既有区域代表流程、不宣称母树茶专属配方。 1. Withering ： Wither the fresh leaves first. Key observations: Chinese original / 中文原文：1. 萎凋：鲜叶首先萎凋。 关键观察： Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees? | https://xtea.rednet.cn/content/2021/06/16/9537442.html Chinese original / 中文原文：科普 | 关于母树大红袍的这些事，你知道吗？ | https://xtea.rednet.cn/content/2021/06/16/9537442.html 2. Bruising and resting ： After withering, carry out the agitation-and-resting stage. Key observations: Chinese original / 中文原文：2. 做青：萎凋后做青。 关键观察： Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees? | https://xtea.rednet.cn/content/2021/06/16/9537442.html Chinese original / 中文原文：科普 | 关于母树大红袍的这些事，你知道吗？ | https://xtea.rednet.cn/content/2021/06/16/9537442.html 3. Heat-fixing ： Heat-fix after agitation and resting. Key observations: Chinese original / 中文原文：3. 杀青：做青后杀青。 关键观察： Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees? | https://xtea.rednet.cn/content/2021/06/16/9537442.html Chinese original / 中文原文：科普 | 关于母树大红袍的这些事，你知道吗？ | https://xtea.rednet.cn/content/2021/06/16/9537442.html 4. Rolling ： Roll after heat-fixing. Key observations: Chinese original / 中文原文：4. 揉捻：杀青后揉捻。 关键观察： Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees? | https://xtea.rednet.cn/content/2021/06/16/9537442.html Chinese original / 中文原文：科普 | 关于母树大红袍的这些事，你知道吗？ | https://xtea.rednet.cn/content/2021/06/16/9537442.html 5. Drying by baking ： Dry after rolling. Key observations: Chinese original / 中文原文：5. 烘干：揉捻后烘干。 关键观察： Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees? | https://xtea.rednet.cn/content/2021/06/16/9537442.html Chinese original / 中文原文：科普 | 关于母树大红袍的这些事，你知道吗？ | https://xtea.rednet.cn/content/2021/06/16/9537442.html 6. Sorting ： Sort after drying. Key observations: Chinese original / 中文原文：6. 拣剔：烘干后拣剔。 关键观察： Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees? | https://xtea.rednet.cn/content/2021/06/16/9537442.html Chinese original / 中文原文：科普 | 关于母树大红袍的这些事，你知道吗？ | https://xtea.rednet.cn/content/2021/06/16/9537442.html 7. Sieving ： Sieve after sorting. Key observations: Chinese original / 中文原文：7. 筛分：拣剔后筛分。 关键观察： Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees? | https://xtea.rednet.cn/content/2021/06/16/9537442.html Chinese original / 中文原文：科普 | 关于母树大红袍的这些事，你知道吗？ | https://xtea.rednet.cn/content/2021/06/16/9537442.html 8. Baking ： Final baking. Key observations: Chinese original / 中文原文：8. 烘焙：最后烘焙。 关键观察： Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees? | https://xtea.rednet.cn/content/2021/06/16/9537442.html Chinese original / 中文原文：科普 | 关于母树大红袍的这些事，你知道吗？ | https://xtea.rednet.cn/content/2021/06/16/9537442.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Strand-shaped, usually greenish-brown or black-brown. Chinese original / 中文原文：外形与汤色原描述：条索状，通常呈青褐或乌褐色。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Source description of aroma ： Floral and roast aromas coexist; the name alone cannot restrict it to a single aroma type. Chinese original / 中文原文：香气来源描述：花香与火功香并存，不能仅凭名称限定唯一香型。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Source description of taste ： Based on the full, mellow rock-tea style with a sweet aftertaste; individual products differ. Chinese original / 中文原文：滋味来源描述：以岩茶醇厚回甘风格为基础，产品间存在差别。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Qiyuan dhpA · Tianxinyan fully fired product sample. ： Dry-leaf appearance: tight, slender, even and weighty strips, glossy dark colour. Aroma: a roasted note in the dry tea, with a rich ripe-fruit aroma after brewing. Taste: rich, mellow, smooth and brisk, with sweetness and a quick sweet aftertaste. Infused leaves: the leaf surfaces show 'toad-back' blistering. Chinese original / 中文原文：奇苑 dhpA · 天心岩足火商品样本：外形：条索紧细、整齐而重实，色乌润；香气：干香有火香，开汤后熟果香浓郁；滋味：醇厚滑爽，带甜味、回甘快；叶底：叶面起“蛤蟆背”。 Evidence Status: primary_source_verified； Location in the source: Dahongpao A evaluation, items 2, 3 and 5 ； Scope: Manufacturer product code dhpA: a traditional fully roasted Dahongpao A sample from Tianxin Rock Tea Garden, with year and batch unspecified. The page gives no named liquor colour. 'Toad-back' blistering on infused leaves is retained only as an observation of this sample. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：大红袍A审评第2、3、5项；适用范围：厂家商品编号dhpA，天心岩茶园传统足火型大红袍A样本，年份批次未标。页面未给汤色色名；叶底“蛤蟆背”仅保留为该样本观察。 Qiyuan Mall: Dahongpao A (dhpA) | https://www.wuyishantea.com/cs2/html/dhp/2.html Chinese original / 中文原文：奇苑商城：大红袍A（dhpA） | https://www.wuyishantea.com/cs2/html/dhp/2.html China National Tea Museum exhibit description / Dahongpao, ungraded. ： Dry-leaf appearance: tightly formed strips, greenish brown and lustrous; liquor colour: bright orange-yellow; aroma: high and rich; taste: mellow; infused leaves: green with red edges. Chinese original / 中文原文：中国茶叶博物馆展品说明／大红袍，未分等级：干茶：条索紧实，青褐且油润；汤色：橙黄明亮；香气：高而浓郁；滋味：醇和；叶底：绿叶红镶边。 Evidence Status: primary_source_verified； Location in the source: “Quality Characteristics” on the Palace Museum's page for the specifically named exhibit ； Scope: Only the cited museum exhibit description, without year or grade. It is not combined with the existing Qiyuan full-roast product sample into one tasting assessment. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：故宫官网具名展品页“品质特征”；适用范围：仅所引博物馆展品说明，未标年份等级；不与现库奇苑足火商品样本拼成同一杯审评。 Dahongpao | https://www.dpm.org.cn/subject_tea/detail/261381.html Chinese original / 中文原文：大红袍 | https://www.dpm.org.cn/subject_tea/detail/261381.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The newly added museum exhibit and the existing producer's tea sample have different scopes and cannot be merged into one batch assessment. Chinese original / 中文原文：新增博物馆展品与原有厂家茶样为不同范围，不能合成一个批次审评。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Dahongpao (museum tea-exhibition image) Chinese original / 中文原文：实物图：大红袍干茶（博物馆茶展图） https://www.chinesemuseum.com.au/GetImage.aspx?IDMF=8d3fb70a-5cdd-4f3b-a068-1abda2dd8ebf&w=777&h=885&src=mc https://www.chinesemuseum.com.au/alltheteainchina-oolong-tea Basis for the match: The original image itself labels Dahongpao in Chinese and English. Its matching exhibition subsection explicitly identifies Mount Wuyi, Fujian. The downloaded original was inspected and its position checked; images of adjacent teas were not used. Chinese original / 中文原文：对应依据：原图自身以中英文标注大红袍，对应展页的同名小节明确产地为福建武夷山；已经查看下载原图并核对小节位置，未使用相邻茶款的图片。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： Retains the museum’s complete named specimen-photo display. Batch, grade, and year are not inferred; display colours are not a colour-assessment standard. Chinese original / 中文原文：样本范围：保留博物馆具名实物照片展板完整画面；不推定茶样批次、等级、年份，展板色彩不作为色泽评定标准。 Wuyi Rougui Chinese original / 中文原文：武夷肉桂 Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市 identity： Wuyi rock tea made from the Rougui cultivar. The name comes from cultivar flavour and does not imply added cinnamon spice. Chinese original / 中文原文：identity：以肉桂品种加工的武夷岩茶；名称来自品种风味，不表示添加肉桂香料。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Biochemical characteristics of the Wuyi Rougui named cultivar | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Chinese original / 中文原文：武夷肉桂名丛的生化特性 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 process： Follow rock-tea methods: withering, leaf agitation and resting, pan-firing and rolling, drying and baking. Chinese original / 中文原文：process：依岩茶制法萎凋、做青、炒揉、干燥和焙火。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html appearance： Tightly formed strands, with color varying by the degree of roasting. Chinese original / 中文原文：appearance：条索紧结，色泽随焙火深浅变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm aroma： A sharp cinnamon-like aroma is a common identifying description; floral and fruity notes may also occur. Chinese original / 中文原文：aroma：桂皮样辛锐香是常见辨识描述，也可呈花果香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Biochemical characteristics of the Wuyi Rougui named cultivar | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Chinese original / 中文原文：武夷肉桂名丛的生化特性 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm taste： Full-bodied with a sweet aftertaste and a fairly distinct aroma. Chinese original / 中文原文：taste：醇厚而有回甘，香气较鲜明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Biochemical characteristics of the Wuyi Rougui named cultivar | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Chinese original / 中文原文：武夷肉桂名丛的生化特性 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 history： A biochemical study of the Rougui named selection appeared in the Journal of Tea Science in 1989. This is a locatable modern research record, not the cultivar's creation date. Chinese original / 中文原文：history：1989年《茶叶科学》已发表肉桂名丛生化研究，是可以定位的现代研究记录，不是品种始创日期。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Biochemical characteristics of the Wuyi Rougui named cultivar | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Chinese original / 中文原文：武夷肉桂名丛的生化特性 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 culture： When discussed alongside Shuixian, aroma and liquor body are often compared to explain their cultivar characteristics. Chinese original / 中文原文：culture：与水仙并列讨论时，常以香气和茶汤厚度比较各自的品种特色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm identity： The Rougui cultivar used for Wuyi Rock Tea; cultivar characteristics should be recorded together with site, leaf bruising and resting, and roasting. Chinese original / 中文原文：identity：肉桂品种用于武夷岩茶；品种特征须与山场、做青、焙火共同记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening up the colourful world of tea | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html process： Combined withering → leaf bruising and resting, and moisture movement → two rounds of pan-firing and rolling → prolonged low-temperature drying. For the regional process, see the Wuyi Rock Tea heritage record. No generally applicable Rougui-specific times and temperatures were found, so aromatic character is not used to infer a fixed process. Chinese original / 中文原文：process：复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。区域流程参见武夷岩茶非遗记录。未找到可泛化的肉桂专属时温，因此不将香型反推为固定工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening up the colourful world of tea | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Step-by-step processing / Wuyi rock-tea category process plus the Rougui cultivar Chinese original / 中文原文：逐步工序 / 武夷岩茶类级流程＋肉桂品种 See the Wuyi Rock Tea intangible heritage record for the regional process. No generally applicable Rougui-specific time and temperature parameters were found, so an aroma type is not used to infer a fixed process. Chinese original / 中文原文：区域流程参见武夷岩茶非遗记录。未找到可泛化的肉桂专属时温，因此不将香型反推为固定工艺。 1. Combined withering methods ： Combine sun-withering and shade-resting for moisture loss. Key observations: Adjust according to the fresh leaves and weather. Chinese original / 中文原文：1. 复式萎凋：晒、晾配合失水。 关键观察：根据鲜叶与天气调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 2. Bruising and resting, with moisture redistribution ： Combine shaking with periods of resting. Key observations: Observe leaf condition, aroma and moisture loss. Chinese original / 中文原文：2. 做青、走水：摇动和静置相配合。 关键观察：观察叶态、香气及失水。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 3. Two pan-firings and two rollings ： Link pan-fixing and rolling to set the shape. Key observations: Stop continued oxidation and form strands. Chinese original / 中文原文：3. 双炒双揉：以炒青和揉捻衔接定形。 关键观察：制止持续氧化并形成条索。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 4. Prolonged low-temperature baking ： Roast slowly to produce the finished tea. Key observations: Adjust firing to raw material and the intended style. Chinese original / 中文原文：4. 低温久烘：缓慢烘焙成茶。 关键观察：火候随原料和目标风格调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed strands, with color varying by the degree of roasting. Chinese original / 中文原文：外形与汤色原描述：条索紧结，色泽随焙火深浅变化。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Source description of aroma ： A sharp cinnamon-like aroma is a common identifying description; floral and fruity notes may also occur. Chinese original / 中文原文：香气来源描述：桂皮样辛锐香是常见辨识描述，也可呈花果香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Biochemical characteristics of the Wuyi Rougui named cultivar | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Chinese original / 中文原文：武夷肉桂名丛的生化特性 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Source description of taste ： Full-bodied with a sweet aftertaste and a fairly distinct aroma. Chinese original / 中文原文：滋味来源描述：醇厚而有回甘，香气较鲜明。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Biochemical characteristics of the Wuyi Rougui named cultivar | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Chinese original / 中文原文：武夷肉桂名丛的生化特性 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1989.02.009 Wuyi Rougui, Special Grade: 2006 clauses (quoted in the official comparison table). ： Plump, tight and heavy; lustrous, with a distinct sandy-green colour and conspicuous red spots; even and clean. Liquor is golden, clear and bright. Aroma is rich and lasting, resembling milk, peach or cinnamon. Taste is mellow, full, fresh and brisk, with a pronounced rock-tea character. Infused leaves are thick, soft, bright and even, with clear red edges. Chinese original / 中文原文：武夷肉桂特级：2006版条文（官方对照表引文）：肥壮紧结、沉重；油润、砂绿明、红点明显；匀整洁净；金黄清澈明亮；浓郁持久，似乳香、蜜桃香或桂皮香；醇厚鲜爽，岩韵明显；肥厚软亮、匀齐，红边明显。 Evidence Status: primary_source_verified； Location in the source: Annex Table 1, PDF pages 29–30 left column, Table 4 Special Grade. ； Scope: This entry uses the official revision explanation's quotation of the 2006 provisions. It does not mix in the revision draft in the right-hand column or a standard awaiting future implementation. It applies only to the listed cultivar and grade. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附表1，PDF第29—30页左栏，表4特级；适用范围：本条来自官方修订编制说明对2006版条文的引用；未把右栏修订稿或未来实施标准混入。仅对应所列品种和等级。 Revision preparation notes and old/new clause comparison for Quality Requirements for GI Products — Wuyi Rock Tea. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002294%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002294_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%AD%A6%E5%A4%B7%E5%B2%A9%E8%8C%B6+.pdf Chinese original / 中文原文：《地理标志产品质量要求 武夷岩茶》修订编制说明及新旧条款对照表 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002294%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002294_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%AD%A6%E5%A4%B7%E5%B2%A9%E8%8C%B6+.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 This entry uses the official revision explanation's quotation of the 2006 provisions. It does not mix in the revision draft in the right-hand column or a standard awaiting future implementation. It applies only to the listed cultivar and grade. Chinese original / 中文原文：本条来自官方修订编制说明对2006版条文的引用；未把右栏修订稿或未来实施标准混入。仅对应所列品种和等级。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves, liquor and infused leaves of Rougui Chinese original / 中文原文：实物图：肉桂干茶茶汤及叶底 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419978 https://www.pwsannong.com/booklib/database/sublibrary?ID=1434&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Rougui, and the gallery title explicitly labels the image 'Rougui Dry Tea, Liquor and Infused Leaves'. The image was viewed and confirmed to show actual tea samples, not a tea garden, teaware or outer packaging. The library has recorded the source name as an alias of Wuyi Rougui. Chinese original / 中文原文：对应依据：公开专题名称为肉桂；图集标题明确标注“肉桂干茶茶汤及叶底”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为武夷肉桂的别名。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Wuyi Shuixian Chinese original / 中文原文：武夷水仙 Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市 identity： A strip-shaped oolong made from the Fujian Shuixian cultivar in the Wuyi area; it is not the same cultivar as Guangdong's Fenghuang Shuixian. Chinese original / 中文原文：identity：以福建水仙品种在武夷产区制成的条形乌龙茶；与广东凤凰水仙不是同一茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html process： Sun withering, airing, leaf agitation and resting, then heat-fixing and rolling, drying and baking to product requirements. Chinese original / 中文原文：process：晒青、晾青、做青后杀青揉捻，烘干并依产品要求焙火。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html appearance： Relatively plump strands, green-brown to glossy dark; liquor often orange-yellow. Chinese original / 中文原文：appearance：条索较肥壮，青褐乌润；汤色常呈橙黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html aroma： Often described as orchid-scented, alongside aromas formed by roasting. Chinese original / 中文原文：aroma：常用兰花香形容，兼有焙火形成的香气。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html taste： Full-bodied, smooth liquor, with a sweet aftertaste. Chinese original / 中文原文：taste：茶汤醇厚、润滑，回味甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html history： Modern tea-science introductions cite materials such as the Shuixian Mother Tree Record when discussing its spread, but do not establish the precise year of introduction to Wuyishan. Chinese original / 中文原文：history：现代茶学介绍引用《水仙母树志》等材料讨论传播，但到武夷山的精确引种年份不能据此确定。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html culture： Shuixian's cultivar character works together with site and processing, providing an important comparison for teas called Shuixian in northern Fujian, southern Fujian and Guangdong. Chinese original / 中文原文：culture：水仙的品种韵与山场、制法相配合，是理解闽北、闽南和广东同名“水仙”的重要对照。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html identity： Wuyi rock tea identified through the Shuixian cultivar. “Old-bush” or “tall-bush” descriptions require separate evidence of tree age and management. Chinese original / 中文原文：identity：以水仙品种为身份线索的武夷岩茶；“老丛”或“高丛”另需树龄和管理证据。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening up the colourful world of tea | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784/ Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784/ process： Combined withering → leaf agitation and moisture movement → two pan-firings and two rollings → prolonged low-temperature roasting. This is a shared rock-tea sequence, not a fixed set of times and temperatures implied by “Shuixian.” Strip-shaped finished tea is kept separate from mould-pressed Zhangping Shuixian. Chinese original / 中文原文：process：复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。此处为岩茶共用流程，不把“水仙”当作一套固定时温；条形成品与漳平模压水仙分开。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening up the colourful world of tea | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202503/t20250303_6770182.htm Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784/ Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784/ Step-by-step processing / Wuyi rock-tea category process plus the Shuixian cultivar Chinese original / 中文原文：逐步工序 / 武夷岩茶类级流程＋水仙品种 This is the shared rock-tea process, not a fixed time-and-temperature recipe for Shuixian. Strip-shaped finished tea is distinguished from mould-pressed Zhangping Shuixian. Chinese original / 中文原文：此处为岩茶共用流程，不把“水仙”当作一套固定时温；条形成品与漳平模压水仙分开。 1. Combined withering methods ： Combine sun-withering and shade-resting for moisture loss. Key observations: Adjust according to the fresh leaves and weather. Chinese original / 中文原文：1. 复式萎凋：晒、晾配合失水。 关键观察：根据鲜叶与天气调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 2. Bruising and resting, with moisture redistribution ： Combine shaking with periods of resting. Key observations: Observe leaf condition, aroma and moisture loss. Chinese original / 中文原文：2. 做青、走水：摇动和静置相配合。 关键观察：观察叶态、香气及失水。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 3. Two pan-firings and two rollings ： Link pan-fixing and rolling to set the shape. Key observations: Stop continued oxidation and form strands. Chinese original / 中文原文：3. 双炒双揉：以炒青和揉捻衔接定形。 关键观察：制止持续氧化并形成条索。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 4. Prolonged low-temperature baking ： Roast slowly to produce the finished tea. Key observations: Adjust firing to raw material and the intended style. Chinese original / 中文原文：4. 低温久烘：缓慢烘焙成茶。 关键观察：火候随原料和目标风格调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Step-by-step processing / Publisher's public entry / main operations for Wuyi Shuixian Chinese original / 中文原文：逐步工序 / 出版社公开条目／武夷水仙主工序 The product name is explicit. Six stages are fully listed in the public preview, but subsequent detailed parameters are cut off. This mechanical version's parameters are not applied to all rock tea. Chinese original / 中文原文：产品名称明确；六段工序在公开预览完整列出，后文详细参数截断。不把此机械版本参数套给所有岩茶。 1. Withering ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：1. 萎凋：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Wuyi Shuixian: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·武夷水仙：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 2. Shaking and bruising ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：2. 摇青：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Wuyi Shuixian: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·武夷水仙：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 3. Pan-firing ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：3. 炒青：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Wuyi Shuixian: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·武夷水仙：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 4. Rolling ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：4. 揉捻：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Wuyi Shuixian: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·武夷水仙：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 5. Initial firing ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：5. 毛火：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Wuyi Shuixian: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·武夷水仙：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 6. Final firing ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：6. 足火：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Wuyi Shuixian: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·武夷水仙：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Relatively plump strands, green-brown to glossy dark; liquor often orange-yellow. Chinese original / 中文原文：外形与汤色原描述：条索较肥壮，青褐乌润；汤色常呈橙黄。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html Source description of aroma ： Often described as orchid-scented, alongside aromas formed by roasting. Chinese original / 中文原文：香气来源描述：常用兰花香形容，兼有焙火形成的香气。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html Source description of taste ： Full-bodied, smooth liquor, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：茶汤醇厚、润滑，回味甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: tightly rolled, dark sandy green; liquor colour: clear and transparent; aroma: rich, with slight floral notes. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：紧结、暗沙绿色；汤色：清澈透亮；香气：浓郁、带淡花香 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: “Shuixian tea is fine in quality and full in taste” appears as a quotation without a specific evaluation scope, so taste is not adopted for now. Thick leaf texture describes fresh leaves, not infused leaves. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：“水仙茶质美而味厚”以引语出现且未标具体审评范围，滋味暂不采用；叶质肥厚是鲜叶描述，不作叶底。 Tea Encyclopedia · Wuyi Shuixian: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·武夷水仙：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Wuyi Shuixian, Special Grade: 2006 Provisions (Quoted in an Official Comparison Table) ： Robust and tight, lustrous, even and clean; clear golden liquor; rich, fresh, penetrating aroma with distinct character; full, brisk, fresh, penetrating taste with evident cultivar and rock-tea character; plump, tender, soft, bright infused leaves with vivid red edges. Chinese original / 中文原文：武夷水仙特级：2006版条文（官方对照表引文）：壮结、油润，匀整洁净；金黄清澈；浓郁鲜锐，特征明显；浓爽鲜锐，品种特征显露、岩韵明显；肥嫩软亮、红边鲜艳。 Evidence Status: primary_source_verified； Location in the source: Annex Table 1, PDF page 30 left column, Table 5 Special Grade. ； Scope: This entry uses the official revision explanation's quotation of the 2006 provisions. It does not mix in the revision draft in the right-hand column or a standard awaiting future implementation. It applies only to the listed cultivar and grade. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附表1，PDF第30页左栏，表5特级；适用范围：本条来自官方修订编制说明对2006版条文的引用；未把右栏修订稿或未来实施标准混入。仅对应所列品种和等级。 Revision preparation notes and old/new clause comparison for Quality Requirements for GI Products — Wuyi Rock Tea. | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002294%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002294_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%AD%A6%E5%A4%B7%E5%B2%A9%E8%8C%B6+.pdf Chinese original / 中文原文：《地理标志产品质量要求 武夷岩茶》修订编制说明及新旧条款对照表 | https://std.samr.gov.cn/dcpspTools/gbPlan/download?path=%2Fzxd%2F2023002294%2F20_%E6%A0%87%E5%87%86%E8%B5%B7%E8%8D%89%2F20_DI_2023002294_%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E8%B4%A8%E9%87%8F%E8%A6%81%E6%B1%82+%E6%AD%A6%E5%A4%B7%E5%B2%A9%E8%8C%B6+.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 This entry uses the official revision explanation's quotation of the 2006 provisions. It does not mix in the revision draft in the right-hand column or a standard awaiting future implementation. It applies only to the listed cultivar and grade. Chinese original / 中文原文：本条来自官方修订编制说明对2006版条文的引用；未把右栏修订稿或未来实施标准混入。仅对应所列品种和等级。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Wuyi Shuixian Chinese original / 中文原文：实物图：武夷水仙干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419924 https://www.pwsannong.com/booklib/database/sublibrary?ID=1432&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Wuyi Shuixian, and the gallery title explicitly labels the image 'Wuyi Shuixian Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为武夷水仙；图集标题明确标注“武夷水仙干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Tie Luohan Wuyi Rock Tea Chinese original / 中文原文：铁罗汉 Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市 identity： One of Wuyi's four famous bushes. This entry records rock tea processed from that named bush; a corresponding tea-plant-resource relationship should also be established. Chinese original / 中文原文：identity：武夷四大名丛之一。本条记录由该名丛加工的岩茶，另应建立对应茶树资源关系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm process： Follows rock-tea processing through leaf agitation and resting, pan-firing and rolling, and roasting. Chinese original / 中文原文：process：沿用岩茶做青、炒揉和焙制流程。 Verification status: source_supported； The older text uses the shared Wuyi Rock Tea process and is compatible with this record. This is explicitly only a regional core mapping, not an independently verified complete process exclusive to this named cultivar. Chinese original / 中文原文：核验状态：source_supported；旧文采用武夷岩茶共用工艺，与本档相容；本档明确只是区域核心映射，不能展示为该名丛已独立核验的专属全工序。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html appearance： A strip-shaped rock tea; finished appearance is influenced by raw materials and roasting. Chinese original / 中文原文：appearance：属条形岩茶；成品外观受原料与火功影响。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm aroma： Named-bush flavours should not be reduced to a single fixed fruit aroma. Chen Dehua notes that differences among named bushes are not always easy to distinguish after refining. Chinese original / 中文原文：aroma：名丛风味不宜简化为固定一种果香；陈德华指出精制后各名丛的差异并非都容易辨认。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html taste： Characterized by the mellow, full taste and sweet aftertaste of rock tea. Chinese original / 中文原文：taste：以岩茶的醇厚回甘为类型特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm history： The Wuyishan Gazetteer records its named-selection identity. Claims such as existence in the Song dynasty are later accounts, not verified Song originals. Chinese original / 中文原文：history：《武夷山志》收录其名丛身份；“宋代已有”等说法属于后出记述，不能当作已核对的宋代原文。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm culture： Selection of famous bushes preserved individual differences within the Wuyi Caicha population and formed local traditions of naming tea trees after rocky ravines and other features. Chinese original / 中文原文：culture：名丛选育保存了武夷菜茶群体中的个体差异，也形成围绕岩壑和茶树命名的地方传统。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm identity： This entry catalogues Wuyi rock tea made from the Tieluohan named selection. Germplasm resources, original plants and commercial finished tea are different objects. Chinese original / 中文原文：identity：本条编目以铁罗汉名丛原料制成的武夷岩茶；名丛茶树资源、原生植株及市场成品是不同对象。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm process： Combined withering → leaf bruising and resting, and moisture movement → two rounds of pan-firing and rolling → prolonged low-temperature drying. These four stages are a regional core summary confirmed by the national heritage text, not a complete ten-step sequence or a formula unique to this named bush. Evidence is still lacking for the specific time, temperature, shaking and roasting parameters of each named bush. Chinese original / 中文原文：process：复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Step-by-step processing / Mapping to a representative regional Wuyi rock-tea process Chinese original / 中文原文：逐步工序 / 武夷岩茶区域代表工艺映射 The four listed stages are a regional core overview confirmed by the national heritage text, not all ten operations or a recipe unique to this named cultivar. Dedicated times, temperatures, shaking, and roasting parameters for each cultivar remain unsupported. Chinese original / 中文原文：所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。 1. Combined withering methods ： Combine sun-withering and shade-resting for moisture loss. Key observations: Regulate according to fresh-leaf condition and weather. Chinese original / 中文原文：1. 复式萎凋：晒、晾配合失水。 关键观察：依据鲜叶及天气调节。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 2. Bruising and resting, with moisture redistribution ： Alternate agitation with resting. Key observations: Observe changes in leaf condition, aroma and moisture loss. Chinese original / 中文原文：2. 做青、走水：摇动与静置配合。 关键观察：观察叶态、香气与失水变化。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 3. Two pan-firings and two rollings ： Pan-fixing is followed by rolling. Key observations: Stop continued oxidation and refine the leaf strands. Chinese original / 中文原文：3. 双炒双揉：炒青和揉捻相衔接。 关键观察：终止持续氧化并整理条索。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 4. Prolonged low-temperature baking ： Complete drying by slow roasting. Key observations: Adjust firing to raw material and the intended style. Chinese original / 中文原文：4. 低温久烘：以缓慢焙制完成干燥。 关键观察：火候随原料和目标风格调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： A strip-shaped rock tea; finished appearance is influenced by raw materials and roasting. Chinese original / 中文原文：外形与汤色原描述：属条形岩茶；成品外观受原料与火功影响。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Source description of aroma ： Named-bush flavours should not be reduced to a single fixed fruit aroma. Chen Dehua notes that differences among named bushes are not always easy to distinguish after refining. Chinese original / 中文原文：香气来源描述：名丛风味不宜简化为固定一种果香；陈德华指出精制后各名丛的差异并非都容易辨认。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Source description of taste ： Characterized by the mellow, full taste and sweet aftertaste of rock tea. Chinese original / 中文原文：滋味来源描述：以岩茶的醇厚回甘为类型特征。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Qiyuan TLH · fairly fully roasted Wuyuanjian sample ： Dry-leaf appearance: tight, relatively fine strips, slightly uneven in size, near iron-black. Liquor colour: deep orange-red in the third infusion, with a golden ring at the cup’s edge. Aroma: rich, with a mature aroma in the liquor. Taste: mellow, full, slightly sweet, with quick returning sweetness; rounded yet brisk. Infused leaves: soft and relatively uniform, with red edges still evident after charcoal roasting. Chinese original / 中文原文：奇苑 TLH · 悟源涧较足火样本：外形：条索紧而较细，大小略不齐，色近黑铁；汤色：第三泡呈深橙红，杯缘见金圈；香气：香气浓郁，茶汤带熟香；滋味：醇厚微甜，回甘快，饱满而爽；叶底：柔软、较匀齐，炭焙后红边仍明显。 Evidence Status: primary_source_verified； Location in the source: TLH illustrated product assessment, items 2, 5, 6 and 7. ； Scope: Manufacturer product TLH: a more fully roasted Tieluohan sample from Wuyuanjian, with year and batch unspecified. A direct assessment description from the manufacturer’s page, not a uniform quality standard for all Tieluohan. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：TLH商品图文审评第2、5、6、7项；适用范围：厂家商品编号TLH的悟源涧、较足火铁罗汉茶样；年份批次未标。来自厂家商品页的直接审评描述，非全体铁罗汉统一品质标准。 Qiyuan online store: Tie Luo Han (TLH) | https://www.wuyishantea.com/cs2/html/mc/8.html Chinese original / 中文原文：奇苑商城：铁罗汉（TLH） | https://www.wuyishantea.com/cs2/html/mc/8.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Tieluohan tea Chinese original / 中文原文：实物图：铁罗汉干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420078 https://www.pwsannong.com/booklib/database/sublibrary?ID=1437&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Tieluohan, and its gallery explicitly says “Tieluohan Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为铁罗汉；图集标题明确标注“铁罗汉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Bai Jiguan Wuyi Rock Tea Chinese original / 中文原文：白鸡冠 Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市 identity： One of Wuyi’s four famous bushes. Yellowing of its fresh leaves is related to light response; it is not white tea. Chinese original / 中文原文：identity：武夷四大名丛之一，其鲜叶黄化与光照反应有关，不属于白茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm process： Made through oolong leaf bruising and resting and roasting. Yellowing of fresh leaves is a cultivar trait and does not replace classification by processing. Chinese original / 中文原文：process：以乌龙茶做青与焙制工艺成茶；鲜叶黄化是品种性状，不能替代工艺分类。 Verification status: source_supported； The older text uses the shared Wuyi Rock Tea process and is compatible with this record. This is explicitly only a regional core mapping, not an independently verified complete process exclusive to this named cultivar. Chinese original / 中文原文：核验状态：source_supported；旧文采用武夷岩茶共用工艺，与本档相容；本档明确只是区域核心映射，不能展示为该名丛已独立核验的专属全工序。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm appearance： New shoots may range from yellow-white to golden. Fresh-leaf colour does not establish a fixed dry-tea colour. Chinese original / 中文原文：appearance：新梢可呈黄白至金黄色；鲜叶颜色不等于干茶固定颜色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm aroma： Fujian Academy of Agricultural Sciences researchers describe its floral aroma as generally lighter than Rougui and Tieguanyin. Chinese original / 中文原文：aroma：福建农科院研究人员介绍其花香表现通常较肉桂、铁观音轻。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm taste： Often described as fresh and brisk, with a sweet aftertaste. Chinese original / 中文原文：taste：常以鲜爽、回甘描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm history： A researcher interview republished by the Fujian Government in 2025 explains the light-sensitive yellowing mechanism. This is a modern physiological explanation, not proof of the white-rooster legend. Chinese original / 中文原文：history：2025年福建省政府转载的研究人员访谈解释了光敏黄化机制；这是现代生理解释，而非白鸡传说的证明。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm culture： The name Baijiguan relates to the appearance of fresh leaves, making it useful for showing distinctions among plant colour, cultivar, and processing category. Chinese original / 中文原文：culture：白鸡冠的名字与鲜叶外观相联系，适合展示茶树色彩、品种与制茶类别之间的区别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm identity： This entry catalogues Wuyi Rock Tea made from the Baijiguan famous-bush material. The named tea-plant resource, original plant and commercial finished product are different entities. Chinese original / 中文原文：identity：本条编目以白鸡冠名丛原料制成的武夷岩茶；名丛茶树资源、原生植株及市场成品是不同对象。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm process： Combined withering → leaf bruising and resting, and moisture movement → two rounds of pan-firing and rolling → prolonged low-temperature drying. These four stages are a regional core summary confirmed by the national heritage text, not a complete ten-step sequence or a formula unique to this named bush. Evidence is still lacking for the specific time, temperature, shaking and roasting parameters of each named bush. Chinese original / 中文原文：process：复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Step-by-step processing / Mapping to a representative regional Wuyi rock-tea process Chinese original / 中文原文：逐步工序 / 武夷岩茶区域代表工艺映射 The four listed stages are a regional core overview confirmed by the national heritage text, not all ten operations or a recipe unique to this named cultivar. Dedicated times, temperatures, shaking, and roasting parameters for each cultivar remain unsupported. Chinese original / 中文原文：所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。 1. Combined withering methods ： Combine sun-withering and shade-resting for moisture loss. Key observations: Regulate according to fresh-leaf condition and weather. Chinese original / 中文原文：1. 复式萎凋：晒、晾配合失水。 关键观察：依据鲜叶及天气调节。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 2. Bruising and resting, with moisture redistribution ： Alternate agitation with resting. Key observations: Observe changes in leaf condition, aroma and moisture loss. Chinese original / 中文原文：2. 做青、走水：摇动与静置配合。 关键观察：观察叶态、香气与失水变化。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 3. Two pan-firings and two rollings ： Pan-fixing is followed by rolling. Key observations: Stop continued oxidation and refine the leaf strands. Chinese original / 中文原文：3. 双炒双揉：炒青和揉捻相衔接。 关键观察：终止持续氧化并整理条索。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 4. Prolonged low-temperature baking ： Complete drying by slow roasting. Key observations: Adjust firing to raw material and the intended style. Chinese original / 中文原文：4. 低温久烘：以缓慢焙制完成干燥。 关键观察：火候随原料和目标风格调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： New shoots may range from yellow-white to golden. Fresh-leaf colour does not establish a fixed dry-tea colour. Chinese original / 中文原文：外形与汤色原描述：新梢可呈黄白至金黄色；鲜叶颜色不等于干茶固定颜色。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Source description of aroma ： Fujian Academy of Agricultural Sciences researchers describe its floral aroma as generally lighter than Rougui and Tieguanyin. Chinese original / 中文原文：香气来源描述：福建农科院研究人员介绍其花香表现通常较肉桂、铁观音轻。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Source description of taste ： Often described as fresh and brisk, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：常以鲜爽、回甘描述。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Opening Tea's Colorful World: yellowing traits of Baijiguan | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Chinese original / 中文原文：打开茶叶的多彩世界：白鸡冠黄化性状 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202503/t20250303_6770182.htm Qiyuan BJG · Baijiguan Commercial Tasting Sample ： Dry-leaf appearance: fairly tight strips, alternating yellow-green and sandy-green colours, with visible red spots. Liquor colour: pale yellow. Aroma: gentle, with a slight fresh, sweet corn note. Taste: relatively light and gentle, with corn-like freshness and sweetness. Infused leaves: pale yellow to yellow-green, with distinct red edges. Chinese original / 中文原文：奇苑 BJG · 白鸡冠商品审评样本：外形：条索较紧，黄绿与砂绿相间，可见红点；汤色：淡黄色；香气：轻柔，稍有玉米清甜香；滋味：较淡而轻柔，带玉米般清甜；叶底：淡黄至黄绿，红边鲜明。 Evidence Status: primary_source_verified； Location in the source: BJG product assessment items 2 and 5, and final infused-leaf image caption. ； Scope: Manufacturer product BJG Baijiguan sample, with no year or batch stated and marked temporarily out of stock. Only the product-assessment paragraph is used. The original “three green, seven green” is a suspected typo; the ratio is not transcribed. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：BJG商品审评第2、5项及末尾叶底图注；适用范围：厂家商品编号BJG白鸡冠茶样，年份批次未标，页面标示暂时断货。仅采用商品审评段；原文“三绿七绿”疑似笔误，未转写该比例。 Qiyuan Mall: Baijiguan (BJG) | https://www.wuyishantea.com/cs2/html/mc/9.html Chinese original / 中文原文：奇苑商城：白鸡冠（BJG） | https://www.wuyishantea.com/cs2/html/mc/9.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Baijiguan tea Chinese original / 中文原文：实物图：白鸡冠干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420052 https://www.pwsannong.com/booklib/database/sublibrary?ID=1436&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Baijiguan, and the gallery title explicitly labels the image 'Baijiguan Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为白鸡冠；图集标题明确标注“白鸡冠干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Shui Jingui Wuyi Rock Tea Chinese original / 中文原文：水金龟 Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市 identity： One of Wuyi’s four famous bushes, naming both plant resources and rock-tea products made from them. Chinese original / 中文原文：identity：武夷四大名丛之一，既是茶树资源名称，也用于以其加工的岩茶产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html process： Uses Wuyi Rock Tea techniques of leaf agitation and resting, pan-firing and rolling, and roasting. Chinese original / 中文原文：process：采用武夷岩茶做青、炒揉与焙制技艺。 Verification status: source_supported； The older text uses the shared Wuyi Rock Tea process and is compatible with this record. This is explicitly only a regional core mapping, not an independently verified complete process exclusive to this named cultivar. Chinese original / 中文原文：核验状态：source_supported；旧文采用武夷岩茶共用工艺，与本档相容；本档明确只是区域核心映射，不能展示为该名丛已独立核验的专属全工序。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html appearance： A strip-shaped finished rock tea, usually greenish brown to dark brown. Chinese original / 中文原文：appearance：成品属条形岩茶，通常呈青褐至乌褐色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm aroma： Floral and roasted aromas vary with mountain site, picking, processing, and firing. Chinese original / 中文原文：aroma：花香与焙香的实际表现随山场、采制及火功而变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html taste： Understood as a full-bodied rock-tea style with returning sweetness; the product name alone cannot guarantee a particular special flavour. Chinese original / 中文原文：taste：以醇厚回甘的岩茶风格理解，不能仅凭品名保证某一种特殊口味。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm history： The Wuyishan Gazetteer lists Shuijingui alongside Dahongpao, Tieluohan, and Baijiguan. Stories of flood-displaced bushes and disputes over them should be classified separately as legends. Chinese original / 中文原文：history：《武夷山志》将水金龟与大红袍、铁罗汉、白鸡冠并列；洪水移树与争树故事应另归传说。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm culture： Its cultural focus is named-bush conservation and naming traditions. Stories about famous bushes and product-quality evaluation should be recorded separately. Chinese original / 中文原文：culture：其文化重点是名丛保育及命名传统；名树故事与产品品质评判应分别记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm identity： This entry catalogues Wuyi Rock Tea made from the Shuijingui named bush. Named-bush germplasm, original plants, and finished commercial teas are distinct objects. Chinese original / 中文原文：identity：本条编目以水金龟名丛原料制成的武夷岩茶；名丛茶树资源、原生植株及市场成品是不同对象。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm process： Combined withering → leaf bruising and resting, and moisture movement → two rounds of pan-firing and rolling → prolonged low-temperature drying. These four stages are a regional core summary confirmed by the national heritage text, not a complete ten-step sequence or a formula unique to this named bush. Evidence is still lacking for the specific time, temperature, shaking and roasting parameters of each named bush. Chinese original / 中文原文：process：复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Step-by-step processing / Mapping to a representative regional Wuyi rock-tea process Chinese original / 中文原文：逐步工序 / 武夷岩茶区域代表工艺映射 The four listed stages are a regional core overview confirmed by the national heritage text, not all ten operations or a recipe unique to this named cultivar. Dedicated times, temperatures, shaking, and roasting parameters for each cultivar remain unsupported. Chinese original / 中文原文：所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。 1. Combined withering methods ： Combine sun-withering and shade-resting for moisture loss. Key observations: Regulate according to fresh-leaf condition and weather. Chinese original / 中文原文：1. 复式萎凋：晒、晾配合失水。 关键观察：依据鲜叶及天气调节。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 2. Bruising and resting, with moisture redistribution ： Alternate agitation with resting. Key observations: Observe changes in leaf condition, aroma and moisture loss. Chinese original / 中文原文：2. 做青、走水：摇动与静置配合。 关键观察：观察叶态、香气与失水变化。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 3. Two pan-firings and two rollings ： Pan-fixing is followed by rolling. Key observations: Stop continued oxidation and refine the leaf strands. Chinese original / 中文原文：3. 双炒双揉：炒青和揉捻相衔接。 关键观察：终止持续氧化并整理条索。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 4. Prolonged low-temperature baking ： Complete drying by slow roasting. Key observations: Adjust firing to raw material and the intended style. Chinese original / 中文原文：4. 低温久烘：以缓慢焙制完成干燥。 关键观察：火候随原料和目标风格调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： A strip-shaped finished rock tea, usually greenish brown to dark brown. Chinese original / 中文原文：外形与汤色原描述：成品属条形岩茶，通常呈青褐至乌褐色。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Source description of aroma ： Floral and roasted aromas vary with mountain site, picking, processing, and firing. Chinese original / 中文原文：香气来源描述：花香与焙香的实际表现随山场、采制及火功而变化。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chen Dehua — a life alongside Dahongpao | https://www.dhpao.com/dhp/tea_804.html Chinese original / 中文原文：陈德华——与大红袍同行 | https://www.dhpao.com/dhp/tea_804.html Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Source description of taste ： Understood as a full-bodied rock-tea style with returning sweetness; the product name alone cannot guarantee a particular special flavour. Chinese original / 中文原文：滋味来源描述：以醇厚回甘的岩茶风格理解，不能仅凭品名保证某一种特殊口味。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Publisher's public feature / ungraded finished-tea description ： Taste: both fresh and rich, sweet and mellow Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：滋味：兼有鲜浓与甘醇 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The original stresses that its aroma differs from the common orchid fragrance but gives no specific alternative, so aroma is left blank. Tender leaves on the tea plant are not treated as infused leaves. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：原文强调其香气不同于常见兰花香，但没有给出具体替代香型，香气留空；未将茶树幼嫩叶片当叶底。 Tea Encyclopedia · Shuijingui: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1438&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·水金龟：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1438&BaseID=1334&SiteID=123 Qiyuan SJG · lightly roasted Jiulongke sample ： Dry-leaf appearance: thick, tight, firm strips, dark with sandy-green tones. Liquor colour: deep orange-yellow. Aroma: rich and clearly present in the liquor. Taste: soft and smooth, with good returning sweetness. Infused leaves: translucent, soft and yellow. Chinese original / 中文原文：奇苑 SJG · 九龙窠轻火样本：外形：条索粗壮紧实，乌黑带砂绿；汤色：深橙黄色；香气：浓郁，汤中香明显；滋味：绵柔顺滑，回甘好；叶底：透亮、柔软，呈黄色。 Evidence Status: primary_source_verified； Location in the source: Items 2, 4 and 5 of the illustrated SJG product evaluation ； Scope: Manufacturer product code SJG, a lightly roasted Shuijingui sample from Jiulongke; year and batch are not stated. This review applies only to that product, not other roasting levels or batches. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：SJG商品图文审评第2、4、5项；适用范围：厂家商品编号SJG，九龙窠轻火功水金龟茶样；年份批次未标。仅此商品审评，不代表其他火功或批次。 Qiyuan online store: Shui Jin Gui (SJG) | https://www.wuyishantea.com/cs2/html/mc/6.html Chinese original / 中文原文：奇苑商城：水金龟（SJG） | https://www.wuyishantea.com/cs2/html/mc/6.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Shuijingui tea Chinese original / 中文原文：实物图：水金龟干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420092 https://www.pwsannong.com/booklib/database/sublibrary?ID=1438&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Shuijingui; the gallery explicitly says “Shuijingui Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为水金龟；图集标题明确标注“水金龟干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Bantianyao Wuyi Rock Tea Chinese original / 中文原文：半天妖 Around Sanhua Peak, Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市三花峰一带 identity： A traditional Wuyi named bush, also written Bantianyao in alternative characters. The name does not designate a separate basic tea category. Chinese original / 中文原文：identity：武夷传统名丛，又见半天腰、半天夭等写法；名称不表示一种独立基本茶类。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported An inscription referring to the Wuyi famous cultivar Bantianyao can be verified | https://www.wuyishantea.com/Html/chasichasu/16420111877624.htm Chinese original / 中文原文：武夷名枞“半天腰”题刻可考 | https://www.wuyishantea.com/Html/chasichasu/16420111877624.htm “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html process： Made by Wuyi Rock Tea methods; famous-bush resources can be preserved through clonal propagation. Chinese original / 中文原文：process：依武夷岩茶工艺制成，名丛资源可通过无性繁殖保存。 Verification status: source_supported； The older text uses the shared Wuyi Rock Tea process and is compatible with this record. This record explicitly provides only a regional core mapping, not an independently verified complete process exclusive to this named cultivar. The older text’s vegetative-propagation claim was not independently verified this round. Chinese original / 中文原文：核验状态：source_supported；旧文采用武夷岩茶共用工艺，与本档相容；本档明确只是区域核心映射，不能展示为该名丛已独立核验的专属全工序。 旧文无性繁殖主张本轮没有独立核验。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html An inscription referring to the Wuyi famous cultivar Bantianyao can be verified | https://www.wuyishantea.com/Html/chasichasu/16420111877624.htm Chinese original / 中文原文：武夷名枞“半天腰”题刻可考 | https://www.wuyishantea.com/Html/chasichasu/16420111877624.htm appearance： A strip-shaped rock tea. Its narrative of original bushes growing on steep rock faces is more distinctive. Chinese original / 中文原文：appearance：作为岩茶呈条索形；原生茶树生于险峻岩壁的叙事更具辨识度。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html aroma： The local on-site account describes a delicate, tranquil fragrance. Chinese original / 中文原文：aroma：当地实地记述以清幽香气描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html taste： Local accounts describe it as full and mellow. A single tasting should not become a standard for all products. Chinese original / 中文原文：taste：当地记述以醇厚描述，不宜把单次品评当成全部商品标准。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html history： Chen Dehua recalls the 1979 investigation, propagation and inscription of 'Bantianyao', providing a first-person account of modern conservation activities. Chinese original / 中文原文：history：陈德华回忆1979年调查、繁育并题刻“半天腰”的经过，提供了现代保育活动的第一人称材料。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed An inscription referring to the Wuyi famous cultivar Bantianyao can be verified | https://www.wuyishantea.com/Html/chasichasu/16420111877624.htm Chinese original / 中文原文：武夷名枞“半天腰”题刻可考 | https://www.wuyishantea.com/Html/chasichasu/16420111877624.htm culture： Tea bushes on a steep cliff and several names inspired the story of a hawk carrying seeds. The story expresses local imagination and cannot replace evidence of cultivar origins. Chinese original / 中文原文：culture：险崖上的茶树及多种名字衍生了鹞子衔籽故事；故事表达地方想象，不能替代品种起源证据。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html identity： This entry catalogues Wuyi rock tea made from the Bantianyao named selection. Germplasm resources, original plants and commercial finished tea are different objects. Chinese original / 中文原文：identity：本条编目以半天妖名丛原料制成的武夷岩茶；名丛茶树资源、原生植株及市场成品是不同对象。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html process： Combined withering → leaf bruising and resting, and moisture movement → two rounds of pan-firing and rolling → prolonged low-temperature drying. These four stages are a regional core summary confirmed by the national heritage text, not a complete ten-step sequence or a formula unique to this named bush. Evidence is still lacking for the specific time, temperature, shaking and roasting parameters of each named bush. Chinese original / 中文原文：process：复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Step-by-step processing / Mapping to a representative regional Wuyi rock-tea process Chinese original / 中文原文：逐步工序 / 武夷岩茶区域代表工艺映射 The four listed stages are a regional core overview confirmed by the national heritage text, not all ten operations or a recipe unique to this named cultivar. Dedicated times, temperatures, shaking, and roasting parameters for each cultivar remain unsupported. Chinese original / 中文原文：所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。 1. Combined withering methods ： Combine sun-withering and shade-resting for moisture loss. Key observations: Regulate according to fresh-leaf condition and weather. Chinese original / 中文原文：1. 复式萎凋：晒、晾配合失水。 关键观察：依据鲜叶及天气调节。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 2. Bruising and resting, with moisture redistribution ： Alternate agitation with resting. Key observations: Observe changes in leaf condition, aroma and moisture loss. Chinese original / 中文原文：2. 做青、走水：摇动与静置配合。 关键观察：观察叶态、香气与失水变化。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 3. Two pan-firings and two rollings ： Pan-fixing is followed by rolling. Key observations: Stop continued oxidation and refine the leaf strands. Chinese original / 中文原文：3. 双炒双揉：炒青和揉捻相衔接。 关键观察：终止持续氧化并整理条索。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html 4. Prolonged low-temperature baking ： Complete drying by slow roasting. Key observations: Adjust firing to raw material and the intended style. Chinese original / 中文原文：4. 低温久烘：以缓慢焙制完成干燥。 关键观察：火候随原料和目标风格调整。 Processing techniques of Wuyi Rock Tea (Dahongpao) | https://www.ihchina.cn/project_details/14373.html Chinese original / 中文原文：武夷岩茶（大红袍）制作技艺 | https://www.ihchina.cn/project_details/14373.html Step-by-step processing / Publisher's Public Feature / Main Operations for Bantianyao (Also Written with the Character for 'Waist') Chinese original / 中文原文：逐步工序 / 出版社公开专题／半天妖（半天腰）主工序 The source uses aliases such as Bantianyao. Only its five processing stages are adopted here, not the disputed classification as “one of the four famous bushes.” Chinese original / 中文原文：来源使用半天腰等别称；这里只采用五道工序，不沿用其“四大名丛之一”的争议归类。 1. Withering ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：1. 萎凋：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Bantianyao: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·半天腰：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 2. Bruising and resting ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：2. 做青：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Bantianyao: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·半天腰：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 3. Pan-firing ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：3. 炒青：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Bantianyao: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·半天腰：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 4. Rolling ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：4. 揉捻：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Bantianyao: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·半天腰：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 5. Drying ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：5. 干燥：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Bantianyao: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·半天腰：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： A strip-shaped rock tea. Its narrative of original bushes growing on steep rock faces is more distinctive. Chinese original / 中文原文：外形与汤色原描述：作为岩茶呈条索形；原生茶树生于险峻岩壁的叙事更具辨识度。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Source description of aroma ： The local on-site account describes a delicate, tranquil fragrance. Chinese original / 中文原文：香气来源描述：当地实地记述以清幽香气描述。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Source description of taste ： Local accounts describe it as full and mellow. A single tasting should not become a standard for all products. Chinese original / 中文原文：滋味来源描述：当地记述以醇厚描述，不宜把单次品评当成全部商品标准。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Bantianyao” growing on steep terrain | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Chinese original / 中文原文：立地险峻的“半天腰” | https://mbrb.greatwuyi.com/content/202512/25/c21181.html Qiyuan BTY · Zhuke Bantianyao product sample. ： Dry-leaf appearance: fine, tight, dark, lustrous strips. Aroma: fairly rich, present in the liquor, with a slight floral note. Taste: mellow, smooth and sweet. Infused leaves: fairly translucent, some very dark leaves, with well-developed red edges. Chinese original / 中文原文：奇苑 BTY · 竹窠半天腰商品样本：外形：条索紧细，乌润；香气：香气较浓，汤中有香，略带花香；滋味：醇滑而甜；叶底：较透亮，部分叶色深黑，红边足。 Evidence Status: primary_source_verified； Location in the source: Items 2, 4 and 5 in the Bantianyao product evaluation ； Scope: Manufacturer product code BTY: a Bantianyao sample from Zhuke, Huiyuankeng, with medium to somewhat fuller roasting. Year and batch are not stated. The current library lists the “Bantianyao” spelling meaning “halfway up the waist” as an alias of the spelling meaning “halfway-to-heaven demon.” The page gives no explicit liquor-colour term, so no other named selection is used to fill it. The undefined physiological expression “restore activity” is excluded. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：半天腰商品审评第2、4、5项；适用范围：厂家商品编号BTY、慧苑坑竹窠半天腰样本，中稍偏足火；年份批次未标。当前库将半天腰列为半天妖别名。页面无明确汤色色名，不以其他名丛补齐；不采用“恢复活性”的未定义生理表述。 Qiyuan online store: Bantianyao (BTY) | https://www.wuyishantea.com/cs2/html/mc/7.html Chinese original / 中文原文：奇苑商城：半天腰（BTY） | https://www.wuyishantea.com/cs2/html/mc/7.html Bantianyao sample in “Eighteen Treasures of Wuyi Rock Tea Named Bushes” / 2021 report. ： Dry-leaf appearance: tight, fairly even and substantial strips, dark brown with some lustre. Liquor colour: relatively pale orange-yellow, clear and bright. Aroma: high, fresh, delicate, lingering floral fragrance. Taste: sweet, smooth and refreshing; the report considers the throat finish fairly pronounced. Infused leaves: soft, bright and fairly even, with visible red spots. Chinese original / 中文原文：《武夷岩茶名丛十八锦》半天妖样本／2021报道：干茶：条索紧结、较匀实，乌褐带润；汤色：较浅的橙黄色，清澈明亮；香气：清高的花香，细长；滋味：甘滑清爽，报道认为喉韵较显；叶底：软亮、尚匀齐，可见红点。 Evidence Status: primary_source_verified； Location in the source: Three paragraphs in the Bantianyao section: appearance, internal quality and infused leaves. ； Scope: Chen Rongbing leads the reported tasting; production year, batch, and grade are unspecified. Only Bantianyao in this set is described, without extending it to all Bantianyao or borrowing adjacent Baijiguan and Zhuangyuanhong passages. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：半天妖小节“外形—内质—入叶底”三段；适用范围：报道主持品鉴者陈荣冰；具体生产年份、批次、等级未载。只描述这套茶中的半天妖，不推广至所有半天妖，不挪用邻近白鸡冠和状元红段。 Do You Know Wuyi's Fancy Names? Tasting Eighteen Famous Bushes at Once! | https://www.fjdaily.com/app/content/2021-04/26/content_1003818.html Chinese original / 中文原文：你可知武夷“花名”？一次品鉴十八名丛！嗝…… | https://www.fjdaily.com/app/content/2021-04/26/content_1003818.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Bantianyao tea sample Chinese original / 中文原文：实物图：半天腰茶样 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420020 https://www.pwsannong.com/booklib/database/sublibrary?ID=1435&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Bantianyao; the gallery explicitly says “Bantianyao Tea Sample.” The image was inspected and shows actual tea, not a garden, utensils, or packaging. The library already records this source’s written name as an alias of Bantianyao. Chinese original / 中文原文：对应依据：公开专题名称为半天腰；图集标题明确标注“半天腰茶样”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为半天妖的别名。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Fenghuang Dancong Chinese original / 中文原文：凤凰单丛 The Fenghuang Mountains, Chaozhou, Guangdong Chinese original / 中文原文：广东省潮州市凤凰山区 identity： A group of oolong teas developed by selecting superior plants from the Fenghuang Shuixian population, resulting in many aroma types. 'Dancong' does not guarantee that every modern commercial product is sold separately from a single plant. Chinese original / 中文原文：identity：从凤凰水仙群体中选育优株并形成多种香型的乌龙茶群体；“单丛”不保证所有现代商品都是单株单卖。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html process： Fresh leaves undergo withering, conditioning, heat-fixing, rolling, and baking. Chinese original / 中文原文：process：鲜叶经萎凋、做青、杀青、揉捻及烘焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html appearance： Mostly strand-shaped, with color varying by oxidation and roasting. Chinese original / 中文原文：appearance：多为条形，颜色随氧化和焙火而变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html aroma： Milan, Huangzhi, and Zhilan are terms used to name and describe aroma types. Chinese original / 中文原文：aroma：蜜兰、黄枝、芝兰等是命名和描述香型的用语。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html taste： Emphasises richness, sweet aftertaste, and mountain character; flavour varies among lines. Chinese original / 中文原文：taste：重视浓郁回甘及山韵，品系间风味有差异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html history： The CPPCC cultural-history interview explains the relationship between early single-tree picking and making, separate sales by tree, and the name. Chinese original / 中文原文：history：政协文史访谈解释了早期单株采制、分株销售与名称的关系。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html culture： An important tea in Chaozhou gongfu practice, linked to small pots and cups, respectful hospitality and local teapot-making crafts. Chinese original / 中文原文：culture：它是潮州工夫茶的重要茶品，与小壶、小杯、敬茶待客及地方制壶工艺相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html identity： Primary processing connects leaf conditioning, heat-fixing, and baking; refining may also grade, blend, and rebake. Chinese original / 中文原文：identity：初制做青、杀青与烘焙相衔接，精制还可分级、拼堆和复焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Intoxicating Tea Fragrance, a Land of Courtesy: Chaozhou Phoenix Dancong tea-making exhibition opens at Prince Kung’s Mansion. | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Chinese original / 中文原文：茶香酩酊 礼仪之邦：潮州凤凰单丛茶制作技艺精品展在恭王府开幕 | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Spring's beauty draws tea pickers; tea fragrance reveals the maker's dedication | https://www.qb.gd.gov.cn/jrqx/content/post_897872.html Chinese original / 中文原文：采青皆爱春色好 茶香方知匠人心 | https://www.qb.gd.gov.cn/jrqx/content/post_897872.html process： Sun withering and indoor cooling → leaf agitation and resting → heat-fixing and rolling → roasting and refining. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code. Chinese original / 中文原文：process：晒青、晾青 → 做青 → 杀青、揉捻 → 烘焙、精制。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Intoxicating Tea Fragrance, a Land of Courtesy: Chaozhou Phoenix Dancong tea-making exhibition opens at Prince Kung’s Mansion. | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Chinese original / 中文原文：茶香酩酊 礼仪之邦：潮州凤凰单丛茶制作技艺精品展在恭王府开幕 | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Spring's beauty draws tea pickers; tea fragrance reveals the maker's dedication | https://www.qb.gd.gov.cn/jrqx/content/post_897872.html Chinese original / 中文原文：采青皆爱春色好 茶香方知匠人心 | https://www.qb.gd.gov.cn/jrqx/content/post_897872.html Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Sunning and airing fresh leaves ： Sun-wither, then rest in the shade to regulate moisture. Key observations: Avoid judging the endpoint by time alone instead of leaf condition. Chinese original / 中文原文：1. 晒青、晾青：先晒后晾调节水分。 关键观察：避免仅以时长代替叶态判断。 Intoxicating Tea Fragrance, a Land of Courtesy: Chaozhou Phoenix Dancong tea-making exhibition opens at Prince Kung’s Mansion. | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Chinese original / 中文原文：茶香酩酊 礼仪之邦：潮州凤凰单丛茶制作技艺精品展在恭王府开幕 | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml 2. Bruising and resting ： Carry out agitation and resting in separate stages. Key observations: Variants may differ; do not say that every Dancong must undergo six rounds. Chinese original / 中文原文：2. 做青：摇碰与静置分段进行。 关键观察：版本可异，不写所有单丛必须六次。 Intoxicating Tea Fragrance, a Land of Courtesy: Chaozhou Phoenix Dancong tea-making exhibition opens at Prince Kung’s Mansion. | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Chinese original / 中文原文：茶香酩酊 礼仪之邦：潮州凤凰单丛茶制作技艺精品展在恭王府开幕 | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml 3. Heat-fixing and rolling ： Stop continued enzymatic oxidation, then roll into strands. Key observations: Coordinate heat-fixing with the endpoint of agitation and resting. Chinese original / 中文原文：3. 杀青、揉捻：停止持续酶促氧化，再揉成条。 关键观察：杀青与做青终点衔接。 Intoxicating Tea Fragrance, a Land of Courtesy: Chaozhou Phoenix Dancong tea-making exhibition opens at Prince Kung’s Mansion. | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Chinese original / 中文原文：茶香酩酊 礼仪之邦：潮州凤凰单丛茶制作技艺精品展在恭王府开幕 | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml 4. Baking and refining ： After primary drying, gather, sieve and sort, blend, and re-roast. Key observations: Do not conflate single-plant production with commercial blending. Chinese original / 中文原文：4. 烘焙、精制：初制干燥后归堆、筛拣、拼堆及复焙。 关键观察：单株制作与商品拼配不能混称。 Intoxicating Tea Fragrance, a Land of Courtesy: Chaozhou Phoenix Dancong tea-making exhibition opens at Prince Kung’s Mansion. | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Chinese original / 中文原文：茶香酩酊 礼仪之邦：潮州凤凰单丛茶制作技艺精品展在恭王府开幕 | https://www.pgm.org.cn/pgm/wfdt/201509/36dc72a55ffd4fb98aceb432bff92178.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Mostly strand-shaped, with color varying by oxidation and roasting. Chinese original / 中文原文：外形与汤色原描述：多为条形，颜色随氧化和焙火而变化。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html Source description of aroma ： Milan, Huangzhi, and Zhilan are terms used to name and describe aroma types. Chinese original / 中文原文：香气来源描述：蜜兰、黄枝、芝兰等是命名和描述香型的用语。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html Source description of taste ： Emphasises richness, sweet aftertaste, and mountain character; flavour varies among lines. Chinese original / 中文原文：滋味来源描述：重视浓郁回甘及山韵，品系间风味有差异。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian | https://www.fjtea.cn/Culture/detail/id/36012.html Chinese original / 中文原文：关于武夷水仙、永春水仙和凤凰水仙 | https://www.fjtea.cn/Culture/detail/id/36012.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: thick, even, straight strips, lustrous yellow-brown with cinnabar-red spots. Liquor colour: golden, clear and bright. Aroma: lasting fresh fragrance. Taste: rich, mellow, fresh and brisk, soothing to the throat with returning sweetness. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：条索粗壮、匀整挺直，黄褐油润并见朱砂红点；汤色：金黄、清澈明亮；香气：清香持久；滋味：浓醇鲜爽、润喉回甘 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The aroma list demonstrates Dancong's diversity; it does not mean every product simultaneously has gardenia, honey-orchid and all other aromas. No explicit infused-leaf description is provided. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：香型名录仅表明单丛多样性，不写成每款同时具备黄枝、蜜兰等所有香气；无明确叶底描述。 Tea Encyclopedia · Fenghuang Dancong: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1439&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·凤凰单丛：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1439&BaseID=1334&SiteID=123 Mission to the EU, 2023 overview of finished Fenghuang Dancong. ： Straight, plump, and lustrous; clear, bright orange-yellow liquor; an elegant, high, pure natural floral aroma; rich, mellow sweetness, refreshing with a sweet aftertaste; greenish stalks and green leaf centres with red edges. Chinese original / 中文原文：驻欧盟使团2023年凤凰单丛成茶概述：挺直肥硕、油润；橙黄清澈明亮；优雅清高的自然花香；浓郁甘醇、爽口回甘；青蒂绿腹、红镶边。 Evidence Status: primary_source_verified； Location in the source: Passage on the finished tea's colour, aroma and taste ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：成茶色香味段；适用范围：见具体记录标题与原文 Fenghuang Dancong Tea: China–EU Geographical Indications Agreement Product Promotion (44) | https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202301/t20230109_11004564.htm Chinese original / 中文原文：凤凰单丛茶：中欧地理标志协定产品推介（四十四） | https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202301/t20230109_11004564.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Fenghuang Dancong Chinese original / 中文原文：实物图：凤凰单丛干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420210 https://www.pwsannong.com/booklib/database/sublibrary?ID=1439&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Fenghuang Dancong, and its gallery explicitly says “Fenghuang Dancong Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为凤凰单丛；图集标题明确标注“凤凰单丛干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Huang Jingui Oolong Tea Chinese original / 中文原文：黄金桂 Anxi County, Quanzhou, Fujian Chinese original / 中文原文：福建省泉州市安溪县 identity： Oolong made from the Huangdan cultivar. Huangdan is the tea-plant name; Huangjingui is the well-known finished-tea name. Chinese original / 中文原文：identity：以黄旦品种制作的乌龙茶产品，黄旦为茶树名，黄金桂为著名成品名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm process： Because the fresh leaves are relatively thin and change easily, processing emphasises light sunning and shaking, timely heat-fixing, light rolling and suitably low-temperature baking. Chinese original / 中文原文：process：因鲜叶较薄且易变化，制法强调轻晒轻摇、及时杀青、轻揉和适当低温烘焙。 Verification status: source_supported； The old summary is compatible with, or less detailed than, this record's main route. This review checks only the new record's citation scope and does not upgrade other claims in older sources. Chinese original / 中文原文：核验状态：source_supported；旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm appearance： Yellow-green strands, with a bright golden-yellow liquor. Chinese original / 中文原文：appearance：条色黄绿，茶汤金黄明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm aroma： High floral aroma, described in local material as gardenia or pear blossom. Chinese original / 中文原文：aroma：高扬花香，地方资料以栀子或梨花香描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm taste： Clean, mellow, fresh and brisk. Chinese original / 中文原文：taste：清醇、鲜爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm history： Anxi County material locates its origin around Luoyan, now Meizhuang in Huqiu, and records recognition as a national improved cultivar in 1984. That is not its exact discovery year. Chinese original / 中文原文：history：安溪县资料记其原产罗岩、今虎邱美庄一带，1984年认定为国家良种；这不是发现的确切年份。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm culture： Two local origin accounts circulate: tea seedlings given as wedding gifts, and wild tea discovered and transplanted. They reflect the role of seedlings in household production. Chinese original / 中文原文：culture：当地流传婚嫁陪送茶苗与发现野茶移植两种来历，体现茶苗在家庭生产中的意义。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm identity： Huangjingui is the finished oolong name for tea made from the Huangdan cultivar. Chinese original / 中文原文：identity：黄金桂是以黄旦茶树品种制作的乌龙茶成品名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm process： Picking and fresh-leaf protection → leaf agitation and resting → pan heat-fixing → rolling → roasting. Light agitation and gentle rolling are distinctions given by this source; Tieguanyin's full set of cloth-ball-rolling repetitions is not transferred. Chinese original / 中文原文：process：采摘、鲜叶保护 → 做青 → 炒青 → 揉捻 → 烘焙。轻做青与轻揉是该来源给出的差异；没有把铁观音所有包揉次数套入。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Step-by-step processing / Huangjingui primary-processing variant described in Anxi County's official Huangdan entry Chinese original / 中文原文：逐步工序 / 安溪县官方黄旦条目所述黄金桂初制版 The source identifies light leaf bruising and resting and light rolling as distinctions. It does not transfer all Tieguanyin cloth-rolling repetitions to this tea. Chinese original / 中文原文：轻做青与轻揉是该来源给出的差异；没有把铁观音所有包揉次数套入。 1. Picking and protecting fresh leaves ： Handle gently after picking to keep buds and leaves intact and fresh. Key observations: Avoid crushing damage. Chinese original / 中文原文：1. 采摘、鲜叶保护：采下后轻放，保持芽叶完整鲜活。 关键观察：避免挤压损伤。 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm 2. Bruising and resting ： Combine sun-withering, cooling and shaking. Key observations: Because leaves are relatively thin, use light sunning and shaking and preserve their green character. Chinese original / 中文原文：2. 做青：晒青、凉青、摇青相配合。 关键观察：因叶质较薄，采用轻晒轻摇、注意保青。 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm 3. Pan-firing ： Pan-fix after agitation and resting. Key observations: The official entry emphasises suitably high temperature, gentle pan work and light heat-fixing; no universal numerical values are given. Chinese original / 中文原文：3. 炒青：做青后炒青。 关键观察：官方条目强调适当高温、轻炒嫩杀；未给通用数值。 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm 4. Rolling ： Roll relatively quickly and gently. Key observations: Apply force evenly to reduce broken leaves. Chinese original / 中文原文：4. 揉捻：较快、较轻地揉捻。 关键观察：用力均匀，减少碎叶。 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm 5. Baking ： Finish by slow drying at a relatively low temperature. Key observations: Verify specific times and temperatures separately against equipment and leaf condition. Chinese original / 中文原文：5. 烘焙：以较低温、慢烘完成。 关键观察：具体时温依设备和叶态另核。 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Yellow-green strands, with a bright golden-yellow liquor. Chinese original / 中文原文：外形与汤色原描述：条色黄绿，茶汤金黄明亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Source description of aroma ： High floral aroma, described in local material as gardenia or pear blossom. Chinese original / 中文原文：香气来源描述：高扬花香，地方资料以栀子或梨花香描述。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Source description of taste ： Clean, mellow, fresh and brisk. Chinese original / 中文原文：滋味来源描述：清醇、鲜爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Finished Huangjingui tea / topic introduction ： Liquor color: golden; aroma: reminiscent of osmanthus Chinese original / 中文原文：黄金桂成茶／专题简介：汤色：金黄；香气：似桂花 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The named oolong made from Huangdan plants; the same page’s Huangdan black- and green-tea performance is excluded. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：名称所指黄旦茶树的成品乌龙；不混入同页黄旦制红茶和绿茶的表现。 China Agriculture Press Tea Encyclopedia · Huangdan | https://www.pwsannong.com/booklib/database/sublibrary?ID=1427&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国农业出版社茶百科·黄旦 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1427&BaseID=1334&SiteID=123 Finished Huangjingui tea / tea-making performance in the Huangdan encyclopedia entry ： Infused leaves: yellow and bright, thin and soft Chinese original / 中文原文：黄金桂成茶／黄旦百科制茶表现：叶底：黄亮、薄软 Evidence Status: source_supported； Location in the source: The specific sentence 'the famous Huangjingui produced' in the public encyclopaedia's Huangdan entry. ； Scope: The evenly red infused leaves of black tea in the same paragraph have been excluded. This entry adds only the infused-leaf dimension absent from the introduction. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开百科“黄旦”中“生产的名牌黄金桂”专句；适用范围：同段红茶的红匀叶底已经排除；本条仅补简介没有的叶底维度。 China Agriculture Press Tea Encyclopedia · Huangdan | https://www.pwsannong.com/booklib/database/sublibrary?ID=1427&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国农业出版社茶百科·黄旦 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1427&BaseID=1334&SiteID=123 Anxi Huangdan / supplementary evidence for one item ： Lustrous yellow-green Chinese original / 中文原文：安溪黄旦／单项补证：黄绿光亮 Evidence Status: source_supported； Location in the source: Text dated 2017-03-29, 'One Early, Two Unusual' paragraph. ； Scope: The page explicitly distinguishes Huangdan as a tea cultivar and Huangjingui as a commercial tea name. The passage has missing text; only the semantically complete dry-leaf colour is used, without inferring shape or filling gaps in legends. Chinese original / 中文原文：证据状态：source_supported；原文位置：2017-03-29正文“一早二奇”段；适用范围：页面明确黄旦是茶树品种、黄金桂是茶叶商品名。该段存在文字缺漏，仅采用语义完整的干茶色泽，不推补形状或传说缺文。 Anxi Huangdan | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Chinese original / 中文原文：安溪黄旦 | https://www.fjax.gov.cn/zjax/zty/201703/t20170329_795734.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Huangjingui (Huangdan tea) dry-leaf sample Chinese original / 中文原文：实物图：黄金桂（黄旦茶）干茶样本 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419819 https://www.pwsannong.com/booklib/database/sublibrary?ID=1427&BaseID=1334&SiteID=123 Basis for the match: The publisher's introduction explicitly identifies Huangjingui oolong and its origin in Luoyan, Huqiu, Anxi, Fujian, and explains the product-name relationship between Huangdan tea and Huangjingui. The accompanying public gallery is titled Huangdan Dry Tea; the original image was inspected and shows dry tea on a dish. Matching is based on the page's product context and origin, not merely a shared cultivar. Chinese original / 中文原文：对应依据：出版社专题简介开头明确介绍乌龙茶黄金桂、福建安溪虎邱罗岩产地，并说明黄旦茶与黄金桂的产品称谓关系；配套公开图集题为黄旦干茶，已查看原图为碟中干茶。匹配依据是该页产品语境和产区，不是仅凭茶树品种相同。 The source attributes copyright to China Agriculture Press. The original public gallery-preview image and source are retained only for private research reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源标示版权归中国农业出版社，保留公开图集预览原图和出处，仅供私有研究参照，未取得独立再传播许可。 Sample scope ： The source focuses on Huangjingui oolong, while the gallery's original title is Huangdan Dry Tea. That source wording is retained; it does not represent every black or green tea made from the Huangdan cultivar. Chinese original / 中文原文：样本范围：来源以黄金桂乌龙茶为专题，图集原名黄旦干茶；保留该来源称谓，不代表黄旦品种制成的全部红茶或绿茶。 Yongchun Foshou Oolong Tea Chinese original / 中文原文：永春佛手 Yongchun County, Quanzhou, Fujian Chinese original / 中文原文：福建省泉州市永春县 identity： A Yongchun oolong made from the Foshou cultivar; names such as citron and snow pear also describe local cultivars or flavours. Chinese original / 中文原文：identity：以佛手品种制作的永春乌龙茶，亦以香橼、雪梨等名称描述地方品种或风味。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ process： Category-level oolong processing overview: bruising/resting, heat-fixing, rolling, and roasting help explain its manufacture. The current county overview does not list Yongchun Foshou’s complete process; local steps and controls await a dedicated original source. Chinese original / 中文原文：process：乌龙茶类级工艺概述：做青、杀青、揉捻与焙火等环节帮助理解其加工。当前县级概况来源未列永春佛手的完整工序，地方步骤与控制点待专门原文复核。 Verification status: editorial_note； The old text was explicitly a category-level overview awaiting verification. Yongchun Foshou’s dedicated group-standard definition can now replace the generic template, but detailed rolling/drying cycles and times/temperatures remain missing. Chinese original / 中文原文：核验状态：editorial_note；旧文明确标类级概述待核；现可用永春佛手专属团体标准定义取代泛类模板，但细分揉烘循环和时温仍是缺口。 Understanding the six tea categories in one minute | https://gjcr.moa.gov.cn/cjt/202005/t20200517_6344282.htm Chinese original / 中文原文：六大茶类，1分钟看懂！ | https://gjcr.moa.gov.cn/cjt/202005/t20200517_6344282.htm appearance： Plump curled strips, lustrous sandy green; golden-yellow liquor. Chinese original / 中文原文：appearance：条索肥壮卷曲，色泽沙绿有光泽；汤色金黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ aroma： Citron or snow-pear aroma is often used as a sensory comparison. Chinese original / 中文原文：aroma：常以香橼香或雪梨香作感官比喻。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ taste： Full-bodied with a sweet aftertaste. Chinese original / 中文原文：taste：醇厚而回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ history： County material describes the spread of Foshou from Anxi to Dapu and nearby areas in Yongchun. The account of a monk introducing it in 1704 is a later local narrative. Chinese original / 中文原文：history：县级资料记述佛手由安溪传播至永春达埔一带，1704年僧人引种说属于后出地方叙事。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ culture： Its production skills entered Fujian's provincial intangible heritage list in 2010. Its monastery-introduction legend is associated with local tea production. Chinese original / 中文原文：culture：2010年制作技艺列入福建省非遗；其寺院引种传说与地方茶业生产相联系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ identity： Oolong made from fresh leaves of Foshou tea plants within Yongchun County. The group standard distinguishes pellet and strip shapes and different aroma styles. Chinese original / 中文原文：identity：以永春县范围内佛手茶树鲜叶制成的乌龙茶，团体标准区分颗粒形、条形及不同香型。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported T/YCCGH 00002—2021, Yongchun Foshou. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Chinese original / 中文原文：T/YCCGH 00002—2021 永春佛手 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 process： Withering → leaf agitation and resting → heat-fixing → rolling or cloth-ball rolling → drying. The light-aroma definition lists sieving, air sorting, hand sorting, homogenizing and drying; the rich-aroma definition lists sieving, air sorting, hand sorting, blending and roasting. This entry's main sequence ends at unfinished tea and does not claim that the five defining steps cover the complete local primary-processing SOP. Chinese original / 中文原文：process：萎凋 → 做青 → 杀青 → 揉捻或包揉 → 烘干。清香型定义列筛分、风选、拣剔、匀堆、干燥；浓香型列筛分、风选、拣剔、拼配、烘焙。本档主线止于毛茶，不宣称定义五步已覆盖地方完整初制SOP。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported T/YCCGH 00002—2021, Yongchun Foshou. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Chinese original / 中文原文：T/YCCGH 00002—2021 永春佛手 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Step-by-step processing / Basic chain in the definition in clause 3.1 of the 2021 group standard. Chinese original / 中文原文：逐步工序 / 2021团体标准第3.1条定义所载基本链 The fresh-aroma definition lists screening, air separation, picking and sorting, blending to uniformity, and drying; the strong-aroma definition lists screening, air separation, picking and sorting, blending, and roasting. This record's main sequence ends at primary tea. It does not claim that the definition's five steps cover a complete local primary-processing SOP. Chinese original / 中文原文：清香型定义列筛分、风选、拣剔、匀堆、干燥；浓香型列筛分、风选、拣剔、拼配、烘焙。本档主线止于毛茶，不宣称定义五步已覆盖地方完整初制SOP。 1. Withering ： First allow the fresh leaves to lose a suitable amount of moisture. Key observations: The definition verified for this entry has no quantified endpoint. Chinese original / 中文原文：1. 萎凋：鲜叶先适度失水。 关键观察：本条所核定义没有量化终点。 T/YCCGH 00002—2021, Yongchun Foshou. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Chinese original / 中文原文：T/YCCGH 00002—2021 永春佛手 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 2. Bruising and resting ： After withering, carry out the agitation-and-resting stage. Key observations: Specific sunning, shaking and cooling arrangements require the dedicated procedure; no repetition count is invented from the definition. Chinese original / 中文原文：2. 做青：萎凋后做青。 关键观察：具体晒、摇、凉安排须参照专属规程，未由定义补出次数。 T/YCCGH 00002—2021, Yongchun Foshou. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Chinese original / 中文原文：T/YCCGH 00002—2021 永春佛手 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 3. Heat-fixing ： Heat-fix after agitation and resting. Key observations: Keep oolong processing distinct from dark-tea pile fermentation. Chinese original / 中文原文：3. 杀青：做青后杀青。 关键观察：乌龙工序与黑茶渥堆分开。 T/YCCGH 00002—2021, Yongchun Foshou. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Chinese original / 中文原文：T/YCCGH 00002—2021 永春佛手 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 4. Rolling or cloth-wrapped rolling ： Arrange the strands according to the product form. Key observations: Strand-shaped and pellet-shaped teas need not use the same cloth-wrapped rolling method. Chinese original / 中文原文：4. 揉捻或包揉：按产品形制整理叶条。 关键观察：条形与颗粒形不必强用同一包揉方案。 T/YCCGH 00002—2021, Yongchun Foshou. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Chinese original / 中文原文：T/YCCGH 00002—2021 永春佛手 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 5. Drying by baking ： Complete drying of the crude tea. Key observations: Fresh- and rich-aroma refining/roasting routes are listed separately, not merged into one fixed final firing. Chinese original / 中文原文：5. 烘干：完成毛茶干燥。 关键观察：清香、浓香的精制/焙火路线另列，不混为一次固定足火。 T/YCCGH 00002—2021, Yongchun Foshou. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Chinese original / 中文原文：T/YCCGH 00002—2021 永春佛手 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsNDYxMzg%28eq%29 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Plump curled strips, lustrous sandy green; golden-yellow liquor. Chinese original / 中文原文：外形与汤色原描述：条索肥壮卷曲，色泽沙绿有光泽；汤色金黄。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ Source description of aroma ： Citron or snow-pear aroma is often used as a sensory comparison. Chinese original / 中文原文：香气来源描述：常以香橼香或雪梨香作感官比喻。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ Source description of taste ： Full-bodied with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：醇厚而回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yongchun overview: Yongchun Foshou | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况：永春佛手 | https://www.fjyc.gov.cn/zjyc/ycgk/ Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: tightly curled, rounded, plump and substantial, resembling dried oysters; lustrous sandy green, even and clean. Liquor colour: golden, clear and bright. Aroma: rich, subtle and lingering, resembling bergamot fruit. Taste: mellow and full, with strong astringency. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：紧卷圆结、肥壮重实，似海蛎干，砂绿油润且整齐匀净；汤色：金黄、清澄明亮；香气：浓郁幽长，似佛手柑果香；滋味：醇厚、收敛性强 Evidence Status: source_supported； Location in the source: Public entry “Yongchun Foshou / Product Characteristics,” finished-tea paragraph. ； Scope: The taste passage cuts off at the character “hui”; a sweet aftertaste has not been added. Cultivar traits such as palm-sized, ovate fresh leaves are not treated as infused-leaf descriptions. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“永春佛手／产品特性”成品段；适用范围：滋味段在“回”字处截断，未补写回甘；鲜叶大如掌、卵圆形等品种性状不作叶底。 Tea Encyclopedia · Yongchun Foshou: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1431&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·永春佛手：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1431&BaseID=1334&SiteID=123 Yongchun County local-specialty introduction: finished Yongchun Foshou tea ： Tightly curled, plump, weighty strips, lustrous sandy green; clear golden liquor; rich, subtle, lingering aroma resembling citron or snow pear; mellow full taste with returning sweetness; soft bright yellow infused leaves with distinct red edges. Chinese original / 中文原文：永春县地方名产介绍：永春佛手成品茶：条索紧结卷曲、肥壮重实，沙绿油润；金黄清澈；馥郁幽长，近似香橼或雪梨香；醇厚回甘；黄亮柔软，红边明显。 Evidence Status: primary_source_verified； Location in the source: Finished-tea passage in “Yongchun Foshou Tea” ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：【永春佛手茶】成品茶段；适用范围：见具体记录标题与原文 Yongchun overview — Yongchun Foshou tea | https://www.fjyc.gov.cn/zjyc/ycgk/ Chinese original / 中文原文：永春概况—永春佛手茶 | https://www.fjyc.gov.cn/zjyc/ycgk/ Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yongchun Foshou Chinese original / 中文原文：实物图：永春佛手干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419888 https://www.pwsannong.com/booklib/database/sublibrary?ID=1431&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Yongchun Foshou, and the gallery title explicitly labels the image 'Yongchun Foshou Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为永春佛手；图集标题明确标注“永春佛手干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Zhangping Shuixian Chinese original / 中文原文：漳平水仙 Zhangping, Longyan, Fujian Chinese original / 中文原文：福建省龙岩市漳平市 identity： A local compressed oolong made from Shuixian, influenced by both northern and southern Fujian processing. Chinese original / 中文原文：identity：以水仙品种加工、成形紧压的地方乌龙茶，兼受闽北和闽南制法影响。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html process： Withering, leaf agitation and resting, pan-firing and rolling, then shaping and baking produce a compressed tea convenient to package. Chinese original / 中文原文：process：萎凋、做青、炒揉后成形和烘焙，形成便于包装的紧压茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html appearance： Dark green with yellow, formed into tea blocks; golden-yellow to orange-yellow liquor. Chinese original / 中文原文：appearance：乌绿带黄，成形茶块；茶汤金黄至橙黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html aroma： Delicate, lasting floral aroma. Chinese original / 中文原文：aroma：清长花香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html taste： Full-bodied, with a sweet aftertaste. Chinese original / 中文原文：taste：醇厚、回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html history： The national heritage introduction places the arrival of Shuixian seedlings in the late Qing period. The skills entered the national extension list in 2021. Chinese original / 中文原文：history：国家非遗介绍将传入水仙茶苗的背景记为清末；2021年列入国家级扩展项目。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html culture： Regional dissemination, master–apprentice transmission and small-block packaging together give Zhangping Shuixian its local recognisability. Chinese original / 中文原文：culture：地域传播、师徒传承与小块包装方式共同构成漳平水仙的地方辨识度。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html identity： Distinctive for mould-pressing rolled leaves into cakes before completing baking. Chinese original / 中文原文：identity：特色在于揉捻后模压成茶饼，再完成烘焙。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Deng Jin Ji: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Chinese original / 中文原文：邓金记：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784/ Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784/ history： The project introduction records Liu Yongfa bringing seedlings from Shuiji, Jian’ou, to Shuangyang, Zhangping in the late Qing, followed by transmission through Deng Guanjin, Zhang Qisheng, and others, forming local Shuixian techniques. Chinese original / 中文原文：history：项目简介记述清末刘永发从建瓯水吉引苗到漳平双洋，后经邓观金、张旗生等人传承，形成地方水仙制茶技艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html culture： This teaching lineage crossed Hakka and Southern Min cultural settings. Its techniques also incorporated northern and southern Fujian oolong experience, providing a concrete example of regional exchange. Chinese original / 中文原文：culture：这条师承线跨越客家与闽南文化环境，制法也吸收闽北、闽南乌龙茶经验，是地域交流的具体例子。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html industry： Pressing and packing give Zhangping Shuixian a compact form convenient for storage and transport. Seedlings, processing and packaging together can explain the industry's character; unverified claims about beneficial microbes are excluded. Chinese original / 中文原文：industry：压制与包装使漳平水仙形成便于储运的紧压产品形态；可从茶苗、制法和包装一起讲述产业特色，不采用未经核实的“有益菌”功效说。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html process： Sun-withering and indoor airing → leaf bruising and resting → pan heat-fixing and rolling → mould pressing → roasting. The process comes from Dengjinji's enterprise heritage archive displayed by the Ministry of Commerce. It does not establish that every Zhangping Shuixian uses identical shaking counts or roasting parameters. Chinese original / 中文原文：process：晒青、晾青 → 做青 → 炒青、揉捻 → 模压造型 → 烘焙。工艺来自商务部展示的邓金记企业传承档案，不能推出所有漳平水仙均用同样摇青次数、焙火参数。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Deng Jin Ji: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Chinese original / 中文原文：邓金记：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784/ Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784/ Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 The process comes from the Deng Jin Ji company's heritage record displayed by the Ministry of Commerce. It does not establish that all Zhangping Shuixian uses the same number of shaking rounds or roasting parameters. Chinese original / 中文原文：工艺来自商务部展示的邓金记企业传承档案，不能推出所有漳平水仙均用同样摇青次数、焙火参数。 1. Sunning and airing fresh leaves ： Sun-wither and rest the fresh leaves to lose moisture. Key observations: Keep the fresh leaves intact and fresh. Chinese original / 中文原文：1. 晒青、晾青：鲜叶晒晾失水。 关键观察：保持鲜叶完整与新鲜。 Deng Jin Ji: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Chinese original / 中文原文：邓金记：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd 2. Bruising and resting ： Combine shaking with periods of resting. Key observations: Adjust according to leaf colour, aroma and weather. Chinese original / 中文原文：2. 做青：摇青与静置相配合。 关键观察：根据叶色、香气、天气调整。 Deng Jin Ji: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Chinese original / 中文原文：邓金记：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd 3. Pan-firing and rolling ： Roll after heat-fixing. Key observations: Balance the degree of agitation and resting with shaping. Chinese original / 中文原文：3. 炒青、揉捻：杀青后揉捻。 关键观察：兼顾做青适度与成形。 Deng Jin Ji: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Chinese original / 中文原文：邓金记：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd 4. Mould-pressing into shape ： Shape and press using wooden moulds. Key observations: Maintain suitable tightness; greater compression is not always better. Chinese original / 中文原文：4. 模压造型：用木模整理、压制成形。 关键观察：保持适宜松紧，非压得越实越好。 Deng Jin Ji: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Chinese original / 中文原文：邓金记：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd 5. Baking ： Mould-press, then dry to produce finished tea. Key observations: Both the cake's centre and surface must be thoroughly dry. Chinese original / 中文原文：5. 烘焙：模压后干燥成茶。 关键观察：饼心与表面都需足干。 Deng Jin Ji: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Chinese original / 中文原文：邓金记：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8aa4456e5bbf40c68a4a4e7f5067c6bd Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Zhangping Shuixian Tea is divided into tea cakes and loose tea. The cakes are roughly square and green-yellow; loose Shuixian has tight, robust strips and a glossy dark colour. Its aroma is either high, clear and delicate orchid fragrance or rich osmanthus fragrance. Its taste is rich, mellow, fresh and brisk, or rich, mellow, sweet and brisk; its liquor is bright orange-yellow; and its infused leaves are thick and bright yellow, with visible red edges. Its quality characteristics are distinctive. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：漳平市水仙茶分为水仙茶饼和水仙散茶，水仙茶饼呈偏方形，色泽绿黄，水仙散茶外形紧结壮实，色泽乌润；香气具兰花香清高细长或桂花香馥郁；滋味浓醇鲜爽或浓醇甘爽，汤色橙黄明亮；叶底肥厚黄亮，红边显；品质特征显著。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1529. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1529页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Dark green with yellow, formed into tea blocks; golden-yellow to orange-yellow liquor. Chinese original / 中文原文：外形与汤色原描述：乌绿带黄，成形茶块；茶汤金黄至橙黄。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html Source description of aroma ： Delicate, lasting floral aroma. Chinese original / 中文原文：香气来源描述：清长花香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html Source description of taste ： Full-bodied, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：醇厚、回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Oolong tea-making techniques (Zhangping Shuixian tea-making techniques) | https://www.ihchina.cn/project_details/23784.html Chinese original / 中文原文：乌龙茶制作技艺（漳平水仙茶制作技艺） | https://www.ihchina.cn/project_details/23784.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Nine towns and townships in Zhangping, Fujian Province: Nanyang, Shuangyang, Chishui, Xinqiao, Wuci, Lingdi, Xinan, Xianghu and Yongfu. Zhangping lies in southwestern Fujian, in the upper reaches of the Jiulong River's northern branch. Chinese original / 中文原文：保护产地范围：福建省漳平市南洋乡、双洋镇、赤水镇、新桥镇、吾祠乡、灵地乡、溪南镇、象湖镇、永福镇等9个乡镇。漳平位于福建省西南部，九龙江北溪上游。 Raw materials & cultivars ： Zhangping Shuixian tea suited to local environmental conditions. Chinese original / 中文原文：原料与品种：适合本地环境条件的漳平水仙茶。 Growing environment ： Choose level, sheltered paddy or dry fields with convenient transport, ample water and easy irrigation and drainage. Soil should be loose, fertile, slightly acidic sandy or clay loam with good water retention, permeability and aeration. Chinese original / 中文原文：生长环境：选择地势平坦、避风、交通方便、水源充足、易于排灌的水田或旱地。且土壤结构疏松、肥沃，保水、透水与通气性良好，微酸性的沙质壤土或粘质壤土。 Plucking requirements ： Harvest begins when 10%–15% of new canopy shoots meet the picking standard in spring, or about 8%–12% in summer/autumn. Chinese original / 中文原文：采摘要求：春季当茶蓬上有10%～15%的新梢达到采摘标准，夏秋季有8%～12%左右的新梢达到采摘标准时，即为开采期。 Processing requirements ： Zhangping Shuixian cake processing: fresh leaves → sun withering → shade withering → bruising/resting (alternating shaking and shade resting) → heat-fixing → rolling → shaping (forming and setting) → roasting. Chinese original / 中文原文：加工要求：漳平水仙茶饼制作工艺流程为：鲜叶→晒青→晾青→做青（摇青与晾青交替）→杀青→揉捻→造型（含造型与定型）→烘焙。 Sensory qualities ： Zhangping Shuixian Tea is divided into tea cakes and loose tea. The cakes are roughly square and green-yellow; loose Shuixian has tight, robust strips and a glossy dark colour. Its aroma is either high, clear and delicate orchid fragrance or rich osmanthus fragrance. Its taste is rich, mellow, fresh and brisk, or rich, mellow, sweet and brisk; its liquor is bright orange-yellow; and its infused leaves are thick and bright yellow, with visible red edges. Its quality characteristics are distinctive. Chinese original / 中文原文：感官品质：漳平市水仙茶分为水仙茶饼和水仙散茶，水仙茶饼呈偏方形，色泽绿黄，水仙散茶外形紧结壮实，色泽乌润；香气具兰花香清高细长或桂花香馥郁；滋味浓醇鲜爽或浓醇甘爽，汤色橙黄明亮；叶底肥厚黄亮，红边显；品质特征显著。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1529 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Zhangping Shuixian Chinese original / 中文原文：实物图：漳平水仙干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420774 https://www.pwsannong.com/booklib/database/sublibrary?ID=1450&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Zhangping Shuixian; the gallery explicitly says “Zhangping Shuixian Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为漳平水仙；图集标题明确标注“漳平水仙干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Dong Ding Oolong Chinese original / 中文原文：冻顶乌龙 Lugu, Nantou County, Taiwan, and surrounding tea-growing areas Chinese original / 中文原文：台湾南投县鹿谷及周边茶区 identity： A ball-shaped oolong originating around Dong Ding in Lugu, with modern production extended to surrounding areas. Chinese original / 中文原文：identity：源自鹿谷冻顶一带的球形乌龙茶，现代生产已延伸至周边。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 process： Sun and indoor withering, agitation for conditioning, heat-fixing, ball rolling, then drying and roasting. Chinese original / 中文原文：process：日光与室内萎凋、搅拌做青、杀青后团揉成形，再经干燥焙火。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 appearance： Tightly formed balls, lustrous dark green, with golden liquor. Chinese original / 中文原文：appearance：紧结球形、墨绿油润，汤色金黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 aroma： Roasted notes blend with the tea's aroma. Chinese original / 中文原文：aroma：焙火香和茶香相融。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 taste： Full-bodied, sweet and smooth. Chinese original / 中文原文：taste：醇厚而甘润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 history： Agricultural extension material identifies Lugu as the origin area. Product shape and roasting styles continue to change through modern competitions and processing technology. Chinese original / 中文原文：history：农业推广资料以鹿谷为起源产区；产品形制和焙火风格在现代比赛、加工技术中持续变化。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 culture： Lugu's tea industry and competition culture helped turn the place name into a style name. Actual production origin should also be recorded when buying tea or building the database. Chinese original / 中文原文：culture：鹿谷茶业及比赛茶文化使产地名进一步成为风格名称，购买和建库时应同时记录实产地。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 identity： Dong Ding production absorbed strip-shaped pouchong and cloth-wrapped rolling. Fresh-aroma and traditional roasted styles have evolved. Chinese original / 中文原文：identity：冻顶制作吸收条形包种及包巾揉方法；清香与传统焙火风格经历过演变。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A discussion of aged Dongding oolong (Part 2) | https://www.tbrs.gov.tw/ws.php?id=4800 Chinese original / 中文原文：漫谈冻顶乌龙老茶（二） | https://www.tbrs.gov.tw/ws.php?id=4800 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 process： Sun and indoor withering → heat-fixing and rolling → initial drying and cloth-wrapped ball rolling → final drying and roasting. The early stages are a research institution's category-level summary of ball-shaped oolong. Individual differences concern ball shaping and roasting direction; a fixed roast level cannot be inferred from the name. Chinese original / 中文原文：process：日光及室内萎凋 → 炒菁、揉捻 → 初干、包巾团揉 → 足干与烘焙。前段为科研机构的球形乌龙类级概括；个别差异是团揉成形与焙火取向，不能据名称反推固定火功。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A discussion of aged Dongding oolong (Part 2) | https://www.tbrs.gov.tw/ws.php?id=4800 Chinese original / 中文原文：漫谈冻顶乌龙老茶（二） | https://www.tbrs.gov.tw/ws.php?id=4800 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 Step-by-step processing / Representative Dongding style + main category-level sequence for ball-shaped oolong Chinese original / 中文原文：逐步工序 / 冻顶代表风格＋球形乌龙类级主链 The early stages are a research institution's category-level summary of ball-shaped oolong. Specific distinctions concern ball-rolling and roasting preferences; fixed roast intensity cannot be inferred from the name. Chinese original / 中文原文：前段为科研机构的球形乌龙类级概括；个别差异是团揉成形与焙火取向，不能据名称反推固定火功。 1. Sunlight and indoor withering ： First lose moisture, then rest and agitate indoors. Key observations: Judge progress by leaf condition and aroma, without assigning a fermentation percentage. Chinese original / 中文原文：1. 日光及室内萎凋：先失水，再于室内静置与搅拌。 关键观察：以叶态和香气判断进程，不套发酵百分比。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 A discussion of aged Dongding oolong (Part 2) | https://www.tbrs.gov.tw/ws.php?id=4800 Chinese original / 中文原文：漫谈冻顶乌龙老茶（二） | https://www.tbrs.gov.tw/ws.php?id=4800 2. Pan-fixing and rolling ： After moderate oxidation, heat to inhibit enzyme activity, then roll. Key observations: Heat-fixing and later roasting perform different tasks. Chinese original / 中文原文：2. 炒菁、揉捻：适度氧化后加热抑制酶活，再揉捻。 关键观察：杀青与后段烘焙是不同任务。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 A discussion of aged Dongding oolong (Part 2) | https://www.tbrs.gov.tw/ws.php?id=4800 Chinese original / 中文原文：漫谈冻顶乌龙老茶（二） | https://www.tbrs.gov.tw/ws.php?id=4800 3. Initial drying and cloth-wrapped ball-rolling ： Wrap initially dried tea in cloth, repeatedly ball-roll, break apart and re-fire. Key observations: Control moisture and shaping to prevent a dry exterior with a wet interior. Chinese original / 中文原文：3. 初干、包巾团揉：初干茶包布，反复团揉、解块及复火。 关键观察：控制水分与成形，防止外干内湿。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 A discussion of aged Dongding oolong (Part 2) | https://www.tbrs.gov.tw/ws.php?id=4800 Chinese original / 中文原文：漫谈冻顶乌龙老茶（二） | https://www.tbrs.gov.tw/ws.php?id=4800 4. Final drying and baking ： Complete drying and roast according to the intended style. Key observations: Record roasting variants, batches and post-roasting resting separately. Chinese original / 中文原文：4. 足干与烘焙：完成干燥，并按目标风格焙火。 关键观察：火功版本、批次和退火情况分别记载。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 A discussion of aged Dongding oolong (Part 2) | https://www.tbrs.gov.tw/ws.php?id=4800 Chinese original / 中文原文：漫谈冻顶乌龙老茶（二） | https://www.tbrs.gov.tw/ws.php?id=4800 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed balls, lustrous dark green, with golden liquor. Chinese original / 中文原文：外形与汤色原描述：紧结球形、墨绿油润，汤色金黄。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Source description of aroma ： Roasted notes blend with the tea's aroma. Chinese original / 中文原文：香气来源描述：焙火香和茶香相融。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Source description of taste ： Full-bodied, sweet and smooth. Chinese original / 中文原文：滋味来源描述：醇厚而甘润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dongding Oolong Tea | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Chinese original / 中文原文：凍頂烏龍茶 | https://kmweb.moa.gov.tw/subject/subject.php?id=43237 Publisher's public feature / ungraded finished-tea description ： Aroma: pronounced; taste: strong Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：香气：高；滋味：浓 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Only the introduction's explicit high aroma and full taste are used. Elevation and historical claims are not sensory evidence. The public entry mentions traditional roasting style but does not bind it to a specific batch. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：仅采用简介明确香高味浓；海拔及历史说法不作为感官证据。公开条目提传统焙火风格，但未与具体批次绑定。 Tea Encyclopedia · Dongding Oolong: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1442&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·冻顶乌龙：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1442&BaseID=1334&SiteID=123 2024 Tea Research and Extension Station teaching material: Dongding Oolong ： Tightly formed balls, lustrous dark green; bright golden-yellow liquor; rich aroma with roasted notes; full, mellow taste and pleasing throat resonance. Chinese original / 中文原文：2024年茶改场教材：冻顶乌龙：紧结球形，墨绿油润；金黄明亮；浓郁，具焙火香；醇厚、喉韵佳。 Evidence Status: primary_source_verified； Location in the source: PDF page 1, “Dongding Oolong Tea” ； Scope: This textbook passage gives no Dong Ding Oolong infused-leaf description. It is not filled from photographs or other ball-shaped oolongs. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1页“冻顶乌龙茶”；适用范围：教材本段未给冻顶乌龙叶底描述，不从成茶照片或其他球形乌龙推填。 Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Wang De Chuan / Lugu Qingxin Oolong · medium-roast Dongding product ： Dry-leaf appearance: tightly formed hemispherical shapes; liquor colour: golden yellow; aroma: fruity with a faint sweet liquorice note; taste: rich and full; infused leaves: green with red edges. Chinese original / 中文原文：王德传／鹿谷青心乌龙·中火冻顶商品：外形：紧结半球形；汤色：金黄；香气：果香及淡淡甘草甜香；滋味：醇厚丰美；叶底：绿叶镶红边。 Evidence Status: primary_source_verified； Location in the source: Product specifications from “aroma” to “infused leaves” ； Scope: Wang De Chuan's own Dong Ding Oolong product. The page explicitly gives Lugu, Nantou, Taiwan; 600–800 m elevation; Qingxin Oolong cultivar; and medium roasting. Production year and batch are not stated. This is the brand's description, not independent testing, and does not represent all Dong Ding tea. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：商品参数“香气”至“叶底”；适用范围：王德传自有冻顶乌龙商品，页面明确台湾南投鹿谷、海拔600—800米、青心乌龙、中火烘焙。未标明生产年份或批次；属于品牌自述，非独立实测，不外推所有冻顶茶。 Wang De Chuan: Dongding oolong | https://www.dechuantea.com/tea.php?id=41 Chinese original / 中文原文：王德傳：凍頂烏龍 | https://www.dechuantea.com/tea.php?id=41 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 This textbook passage gives no Dong Ding Oolong infused-leaf description. It is not filled from photographs or other ball-shaped oolongs. Chinese original / 中文原文：教材本段未给冻顶乌龙叶底描述，不从成茶照片或其他球形乌龙推填。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Dongding oolong Chinese original / 中文原文：实物图：冻顶乌龙干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420315 https://www.pwsannong.com/booklib/database/sublibrary?ID=1442&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Dong Ding Oolong, and its gallery explicitly says “Dong Ding Oolong Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为冻顶乌龙；图集标题明确标注“冻顶乌龙干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Wenshan Baozhong Tea Chinese original / 中文原文：文山包种 Pinglin, Shiding, and other Wenshan tea-growing areas, New Taipei City, Taiwan Chinese original / 中文原文：台湾新北市坪林、石碇等文山茶区 identity： Lightly oxidized strip-shaped oolong. Modern fresh-aroma Baozhong relies mainly on the tea's own aroma. Chinese original / 中文原文：identity：轻度氧化的条形乌龙茶；现代清香包种主要依茶叶自身香气。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y process： Sun and indoor withering combined with agitation, followed by heat-fixing, rolling, clump-breaking, initial drying and full drying. Chinese original / 中文原文：process：日光及室内萎凋配合搅拌，杀青后揉捻、解块、初干和足干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y appearance： Naturally curved strips, dark-green dry tea and honey-yellow liquor with green. Chinese original / 中文原文：appearance：条索自然弯曲，干茶墨绿，汤色蜜黄带绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y aroma： Light, clear fresh-flower aroma. Chinese original / 中文原文：aroma：清扬鲜花香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y taste： Sweet, mellow and refreshing. Chinese original / 中文原文：taste：甘醇、清爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y history： Tea Research and Extension Station material discusses the introduction of pouchong techniques in the 19th century and gradual development of an unscented, fresh-aroma method in the early 20th century. Chinese original / 中文原文：history：茶业改良场资料述及19世纪包种技法传入，以及20世纪初逐步发展不窨花的清香制法。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y culture： Mountain-village production and roasting experience in Pinglin and elsewhere formed the Wenshan style. Baozhong is a historical commercial name, not a botanical species. Chinese original / 中文原文：culture：坪林等地的山村生产和焙茶经验形成文山风格；“包种”是历史商品名称，不是植物种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y identity： Today's Wenshan Baozhong retains a strip-shaped appearance. “Baozhong” does not mean ball-shaped tea or necessarily flower-scented tea. Chinese original / 中文原文：identity：今日文山包种保留条形外观，不能把包种二字理解为球形茶或一律窨花。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y process： Fresh-leaf selection → sun withering → indoor withering and agitation → heat-fixing, rolling and clump breaking → initial and final drying. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code. Chinese original / 中文原文：process：茶菁选择 → 日光萎凋 → 室内萎凋及搅拌 → 杀菁、揉捻、解块 → 初干、足干。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Selecting fresh tea leaves ： Choose moderately mature, soft open shoots. Key observations: Overly tender material is not more suitable for every tea category. Chinese original / 中文原文：1. 茶菁选择：选择适度成熟、柔软的对口叶。 关键观察：过嫩原料并非所有茶类都更合适。 Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y 2. Sun withering ： The fresh leaves gradually lose moisture. Key observations: Observe the condition of the leaves and avoid excessive sun exposure. Chinese original / 中文原文：2. 日光萎凋：鲜叶逐步失水。 关键观察：观察叶态，避免日晒过度。 Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y 3. Indoor withering and stirring ： Alternate resting with stirring to develop aroma. Key observations: Coordinate moisture loss with oxidation. Chinese original / 中文原文：3. 室内萎凋及搅拌：静置与搅拌交替，形成香气。 关键观察：保持失水与氧化协调。 Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y 4. Heat-fixing, rolling and de-clumping ： After heating to inhibit enzyme activity, roll into strands and break apart clumps. Key observations: This version does not proceed to spherical cloth-wrapped ball-rolling. Chinese original / 中文原文：4. 杀菁、揉捻、解块：加热抑制酶活后揉条并解散团块。 关键观察：本版本不接球形包布团揉。 Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y 5. Initial drying and final drying ： Remove moisture in stages and stabilize quality. Key observations: Test final moisture content against the product requirements. Chinese original / 中文原文：5. 初干、足干：分阶段去水并固定品质。 关键观察：终水分按产品要求检测。 Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Naturally curved strips, dark-green dry tea and honey-yellow liquor with green. Chinese original / 中文原文：外形与汤色原描述：条索自然弯曲，干茶墨绿，汤色蜜黄带绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Source description of aroma ： Light, clear fresh-flower aroma. Chinese original / 中文原文：香气来源描述：清扬鲜花香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Source description of taste ： Sweet, mellow and refreshing. Chinese original / 中文原文：滋味来源描述：甘醇、清爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wenshan Baozhong Tea | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Chinese original / 中文原文：文山包种茶 | https://www.tbrs.gov.tw/ws.php?id=3781&print=Y Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: strip-shaped and dark green; liquor colour: honey green with golden yellow, vivid and bright; aroma: clear, delicate and elegant, with distinct floral notes; taste: sweet, mellow, smooth and lively. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：条索状、墨绿；汤色：蜜绿带金黄、鲜艳明亮；香气：清扬、幽雅，明显花香；滋味：甘醇滑润、活泼 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The same introduction also summarises the liquor as bright greenish yellow; the similar colour descriptions are presented together here. No infused-leaf description is given. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：同简介又将茶汤概括为亮丽绿黄，此处并列为相近色泽描述；未给叶底。 Tea Encyclopedia · Wenshan Baozhong: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1441&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·文山包种：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1441&BaseID=1334&SiteID=123 2013 Wenshan Baozhong Origin Certification Mark Quality Requirements ： Tight, even strips, vivid dark green, without serious foreign matter; honey-green to honey-yellow liquor, clear and bright; a fresh aroma without strong stale or off-odours; a sweet, mellow, smooth taste; and intact leaves connected to stems, fresh green with slightly red edges. Chinese original / 中文原文：2013年文山包种茶产地证明标章品质要求：条索紧结均匀，鲜艳墨绿，无严重夹杂异物；蜜绿至蜜黄，澄清明亮；清香，无严重陈味与杂味；甘醇润滑；叶片完整、枝叶连理，鲜绿、叶缘微镶红。 Evidence Status: primary_source_verified； Location in the source: PDF pages 21–22, III (IV) 1–4 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第21—22页三（四）1—4；适用范围：见具体记录标题与原文 New Taipei City Government Gazette, year 102, Autumn No. 8: Rules for Use and Management of the Wenshan Baozhong Tea Certification Mark of Origin. | https://doc2-exthird.ntpc.gov.tw/NTPC_SODPUBLISH/FILE/0000000/PUBLISH/102/3/10238.pdf Chinese original / 中文原文：新北市政府公报102年秋字第8期：文山包种茶产地证明标章使用管理要点 | https://doc2-exthird.ntpc.gov.tw/NTPC_SODPUBLISH/FILE/0000000/PUBLISH/102/3/10238.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Sample of Wenshan Baozhong tea Chinese original / 中文原文：实物图：文山包种茶样 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420286 https://www.pwsannong.com/booklib/database/sublibrary?ID=1441&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Wenshan Baozhong, and the gallery title explicitly labels the image 'Wenshan Baozhong Tea Sample'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为文山包种；图集标题明确标注“文山包种茶样”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Oriental Beauty Tea Chinese original / 中文原文：东方美人 Hsinchu, Miaoli, and other tea-growing areas of Taiwan Chinese original / 中文原文：台湾新竹、苗栗等茶区 identity： Relatively heavily oxidized Baihao Oolong, whose raw-material characteristics relate to small green leafhoppers feeding on tea shoots. Chinese original / 中文原文：identity：较重氧化的白毫乌龙，原料特点与小绿叶蝉取食茶梢有关。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf process： Heavy withering and thorough agitation, followed by pan heat-fixing, moisture equilibration, rolling and drying. Chinese original / 中文原文：process：重萎凋、充分搅拌做青，炒青后回润，再揉捻、干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible appearance： Visible white down, with white, green, yellow, red and brown colours; orange-red liquor. Chinese original / 中文原文：appearance：白毫显露，可见白、绿、黄、红、褐等色；汤色橙红。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible aroma： Honey-like and ripe-fruit aromas. Chinese original / 中文原文：aroma：蜜糖、熟果样香气。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible taste： Gentle and full-bodied, with sweetness. Chinese original / 中文原文：taste：柔和醇厚、带甜感。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible history： The cultural memory database links it to northern Hakka tea production and use of summer insect-affected raw material. The British queen naming story is not treated as proven history. Chinese original / 中文原文：history：文化记忆库将其与北部客家茶业及夏季虫害原料利用相连；英女王命名说不作已证历史。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible culture： Names such as Pengfeng Tea preserve local language and trading stories, making this a notable case of different names for the same tea. Chinese original / 中文原文：culture：膨风茶、椪风茶等名称保留地方语言与交易故事，是辨析同茶异名的典型。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible identity： Tender leafhopper-affected raw materials, relatively intensive withering and agitation, and moisture equilibration after pan heat-fixing form key production features. Chinese original / 中文原文：identity：幼嫩著蜒原料、较重萎凋搅拌与炒菁后回润共同构成制作线索。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oriental Beauty Tea | https://www.tbrs.gov.tw/ws.php?id=3787 Chinese original / 中文原文：东方美人茶 | https://www.tbrs.gov.tw/ws.php?id=3787 Hakka Affection, a Beauty's Heart: Oriental Beauty Tea (Tea Industry Newsletter, Issue 76) | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Chinese original / 中文原文：客家情美人心：东方美人茶（茶业专讯76期） | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 process： Raw-material selection → sun-withering and turning → pan-firing and covered heating → rolling and drying → screening. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure. Chinese original / 中文原文：process：原料选择 → 晒、翻 → 炒、闷 → 揉、烘 → 筛分。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oriental Beauty Tea | https://www.tbrs.gov.tw/ws.php?id=3787 Chinese original / 中文原文：东方美人茶 | https://www.tbrs.gov.tw/ws.php?id=3787 Hakka Affection, a Beauty's Heart: Oriental Beauty Tea (Tea Industry Newsletter, Issue 76) | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Chinese original / 中文原文：客家情美人心：东方美人茶（茶业专讯76期） | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Step-by-step processing / Sun-wither → turn → pan-fire → cover and rest → roll → dry → sieve Chinese original / 中文原文：逐步工序 / 晒—翻—炒—闷—揉—烘—筛 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Raw-material selection ： Pick suitable tender shoots affected by tea leafhoppers. Key observations: Insect-related raw-material characteristics alone cannot guarantee finished-tea quality. Chinese original / 中文原文：1. 原料选择：采适合的著蜒嫩梢。 关键观察：虫害相关原料特征不能单独保证成茶品质。 Oriental Beauty Tea | https://www.tbrs.gov.tw/ws.php?id=3787 Chinese original / 中文原文：东方美人茶 | https://www.tbrs.gov.tw/ws.php?id=3787 2. Sunning and turning ： After sun-withering, rest and stir indoors. Key observations: Match heavier moisture loss and oxidation to the raw material. Chinese original / 中文原文：2. 晒、翻：日光萎凋后室内静置和搅拌。 关键观察：较重失水与氧化需配合原料。 Hakka Affection, a Beauty's Heart: Oriental Beauty Tea (Tea Industry Newsletter, Issue 76) | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Chinese original / 中文原文：客家情美人心：东方美人茶（茶业专讯76期） | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Oriental Beauty Tea | https://www.tbrs.gov.tw/ws.php?id=3787 Chinese original / 中文原文：东方美人茶 | https://www.tbrs.gov.tw/ws.php?id=3787 3. Pan-firing and covered resting ： After pan-fixing, cover with a damp cloth and rest to regain moisture. Key observations: Moisture equilibration redistributes water, aiding subsequent rolling. Chinese original / 中文原文：3. 炒、闷：炒菁后覆湿布静置回润。 关键观察：回润使水分重新分布，利于后续揉捻。 Hakka Affection, a Beauty's Heart: Oriental Beauty Tea (Tea Industry Newsletter, Issue 76) | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Chinese original / 中文原文：客家情美人心：东方美人茶（茶业专讯76期） | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Oriental Beauty Tea | https://www.tbrs.gov.tw/ws.php?id=3787 Chinese original / 中文原文：东方美人茶 | https://www.tbrs.gov.tw/ws.php?id=3787 4. Rolling and baking ： Roll into shape, then dry. Key observations: Avoid breaking tender leaves. Chinese original / 中文原文：4. 揉、烘：揉捻成形后干燥。 关键观察：避免嫩叶破碎。 Hakka Affection, a Beauty's Heart: Oriental Beauty Tea (Tea Industry Newsletter, Issue 76) | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Chinese original / 中文原文：客家情美人心：东方美人茶（茶业专讯76期） | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Oriental Beauty Tea | https://www.tbrs.gov.tw/ws.php?id=3787 Chinese original / 中文原文：东方美人茶 | https://www.tbrs.gov.tw/ws.php?id=3787 5. Sieving ： Sort according to the condition of the finished tea. Key observations: White down and mixed leaf colours are appearance traits, not substitutes for quality testing. Chinese original / 中文原文：5. 筛分：按成茶情况整理。 关键观察：白毫与花杂叶色是外观，不替代质量检测。 Hakka Affection, a Beauty's Heart: Oriental Beauty Tea (Tea Industry Newsletter, Issue 76) | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Chinese original / 中文原文：客家情美人心：东方美人茶（茶业专讯76期） | https://www.tbrs.gov.tw/redirect_files.php?file_name=30p0wE7IZL4vjDUZL5itC0iTbM2leMqwnQIvaERtcxcJVVvizFgAMx5sbvBo6Ub2&link=shuYk5GBET8SCGs5MqbkJxWGPlusgrQXculAZMDvcSdgWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGPlus8WGPlus3b Oriental Beauty Tea | https://www.tbrs.gov.tw/ws.php?id=3787 Chinese original / 中文原文：东方美人茶 | https://www.tbrs.gov.tw/ws.php?id=3787 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Visible white down, with white, green, yellow, red and brown colours; orange-red liquor. Chinese original / 中文原文：外形与汤色原描述：白毫显露，可见白、绿、黄、红、褐等色；汤色橙红。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Source description of aroma ： Honey-like and ripe-fruit aromas. Chinese original / 中文原文：香气来源描述：蜜糖、熟果样香气。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Source description of taste ： Gentle and full-bodied, with sweetness. Chinese original / 中文原文：滋味来源描述：柔和醇厚、带甜感。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Cultural materials on Oriental Beauty tea | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible Chinese original / 中文原文：东方美人茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=616391&indexCode=Culture_Invisible 2024 Tea Research and Extension Station teaching material: Oriental Beauty ： White, green, yellow, red and brown intermingled, flower-like; high grades bear white down; orange-red liquor; natural honey or ripe-fruit aroma; rounded, soft and full-bodied taste. Chinese original / 中文原文：2024年茶改场教材：东方美人：白、绿、黄、红、褐相间，形似花朵；高级者带白毫；橙红；天然蜜糖香或熟果味；圆柔醇厚。 Evidence Status: primary_source_verified； Location in the source: PDF page 2, “Oriental Beauty Tea” ； Scope: The teaching material does not describe Oriental Beauty's infused leaves. White, green, yellow, red and brown describe finished dry-tea appearance, not infused leaves. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2页“东方美人茶”；适用范围：教材未描述东方美人叶底；白绿黄红褐是成茶外观，不当作叶底。 Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Wang De Chuan / Beipu Qingxin Damao Oriental Beauty product ： Dry-leaf appearance: curved strips; liquor colour: orange-yellow; aroma: honey and floral-fruity notes; taste: mellow, soft and smooth; infused leaves: clear orange-red. Chinese original / 中文原文：王德传／北埔青心大冇东方美人商品：外形：弯曲条索状；汤色：橙黄；香气：蜂蜜及花果香；滋味：醇柔滑顺；叶底：橙红透亮。 Evidence Status: primary_source_verified； Location in the source: Product specifications from “aroma” to “infused leaves” ； Scope: Wang De Chuan's Beipu Oriental Beauty product, originating in Beipu Township, Hsinchu County, Taiwan, and made from Qingxin Dapan. No year or batch is specified. Only the product's direct sensory descriptions are used; legends and physiological-mechanism statements on the same page are not added to the library. Brand self-description is not independent testing. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：商品参数“香气”至“叶底”；适用范围：王德传北埔东方美人商品，产地台湾新竹县北埔乡，品种青心大冇；未标明年份批次。仅采用商品直接感官描述，不将同页传说和生理机制表述入库；品牌自述非独立实测。 Wang De Chuan: Beipu Oriental Beauty | https://www.dechuantea.com/tea.php?id=47 Chinese original / 中文原文：王德傳：北埔東方美人 | https://www.dechuantea.com/tea.php?id=47 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The teaching material does not describe Oriental Beauty's infused leaves. White, green, yellow, red and brown describe finished dry-tea appearance, not infused leaves. Chinese original / 中文原文：教材未描述东方美人叶底；白绿黄红褐是成茶外观，不当作叶底。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Oriental Beauty Chinese original / 中文原文：实物图：东方美人干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420349 https://www.pwsannong.com/booklib/database/sublibrary?ID=1443&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Oriental Beauty; the gallery explicitly says “Oriental Beauty Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为东方美人；图集标题明确标注“东方美人干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Muzha Tieguanyin Tea Chinese original / 中文原文：木栅铁观音 The Muzha tea-growing area, Taipei, Taiwan Chinese original / 中文原文：台湾台北市木栅茶区 identity： An oolong known for the Muzha area and Tieguanyin production style. 'Zhengcong' additionally concerns whether the Tieguanyin cultivar is used. Chinese original / 中文原文：identity：以木栅产区和铁观音制法著称的乌龙茶；“正欉”还涉及是否使用铁观音品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y process： After leaf conditioning, repeatedly shape by cloth-ball rolling, combined with heavier roasting. Chinese original / 中文原文：process：做青后以布球包揉反复成形，配合较重焙火。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf appearance： Tightly formed balls, with amber liquor that is slightly reddish. Chinese original / 中文原文：appearance：紧结球形，茶汤琥珀色而略红。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf aroma： Ripe-fruit and roasted aromas. Chinese original / 中文原文：aroma：成熟果香及焙火香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf taste： Mellow and rich; traditional styles may have a slight fruity acidity. Chinese original / 中文原文：taste：醇浓，传统风格可有微弱果酸感。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf history： Agricultural extension material describes the spread of Anxi cultivars and techniques to Muzha. Cultivar identity and manufacturing style require separate assessment. Chinese original / 中文原文：history：农业推广资料记述安溪品种及技艺向木栅传播；品种身份与制造风格需分别判断。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y culture： Heavy roasting and cloth-wrapped rolling are important local tea-making traditions. Not every product named Tieguanyin should be treated as the same style. Chinese original / 中文原文：culture：重焙与包揉的经验是地方制茶传统的重要部分，不能将所有名叫铁观音的产品视作同一种风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y identity： The traditional Muzha version emphasises flavours developed through cloth-wrapped baking and roasting. It cannot be replaced directly with a modern light-aroma Anxi process. Chinese original / 中文原文：identity：传统木栅版本重视包布焙与焙火形成的风味；不能用安溪现代清香型流程直接替代。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Research and Extension Station Invites Top Young Farmers and Muzha Young Farmers to Explore Tieguanyin Production Techniques Together | https://www.tbrs.gov.tw/theme_data.php?id=4888&print=Y&sub_theme=agricultural_news&theme=news Chinese original / 中文原文：茶改场邀集百大青农与木栅青农共同探索铁观音茶制作技术 | https://www.tbrs.gov.tw/theme_data.php?id=4888&print=Y&sub_theme=agricultural_news&theme=news Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Identifying Characteristics of Taiwan Tieguanyin through Physicochemical and Stepwise Discriminant Analysis. | https://www.tbrs.gov.tw/redirect_files.php?file_name=IYcMjE5xRFYMOJ4WGSlashImUSFkM5bZW6YGFSz324PPZLtvT8DW0WGEqual8AIwmCCJvh6ROPlWaF1BDl8V95WBRage2MAXPjbu3VUGKmCBZeYtvtfldO36&link=D66MWGSlash4bhksJd51yZ13rWGSlash2DRFWGSlashGDl7LWGPlusRScO92GDRZwvdBLCQgVOdcdz3D61FMKJT Chinese original / 中文原文：利用物化与逐步判别分析鉴别台湾铁观音茶之特性 | https://www.tbrs.gov.tw/redirect_files.php?file_name=IYcMjE5xRFYMOJ4WGSlashImUSFkM5bZW6YGFSz324PPZLtvT8DW0WGEqual8AIwmCCJvh6ROPlWaF1BDl8V95WBRage2MAXPjbu3VUGKmCBZeYtvtfldO36&link=D66MWGSlash4bhksJd51yZ13rWGSlash2DRFWGSlashGDl7LWGPlusRScO92GDRZwvdBLCQgVOdcdz3D61FMKJT process： Sun and indoor withering → pan heat-fixing and rolling → initial roasting and cloth-wrapped roasting → final drying and roasting. The early stages use only the category-level oolong sequence; the local distinction is cloth-wrapped roasting described in the research text. The cited study records a traditional style in 2004 and does not imply identical roasting intensity across all modern Muzha products. Chinese original / 中文原文：process：日光及室内萎凋 → 炒菁、揉捻 → 初焙、包布焙 → 足干与烘焙。前段仅用乌龙类级主链；本地差异据研究正文中的包布焙。所引研究为2004年传统风格记录，不代表所有现代木栅产品同一火功。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Research and Extension Station Invites Top Young Farmers and Muzha Young Farmers to Explore Tieguanyin Production Techniques Together | https://www.tbrs.gov.tw/theme_data.php?id=4888&print=Y&sub_theme=agricultural_news&theme=news Chinese original / 中文原文：茶改场邀集百大青农与木栅青农共同探索铁观音茶制作技术 | https://www.tbrs.gov.tw/theme_data.php?id=4888&print=Y&sub_theme=agricultural_news&theme=news Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Identifying Characteristics of Taiwan Tieguanyin through Physicochemical and Stepwise Discriminant Analysis. | https://www.tbrs.gov.tw/redirect_files.php?file_name=IYcMjE5xRFYMOJ4WGSlashImUSFkM5bZW6YGFSz324PPZLtvT8DW0WGEqual8AIwmCCJvh6ROPlWaF1BDl8V95WBRage2MAXPjbu3VUGKmCBZeYtvtfldO36&link=D66MWGSlash4bhksJd51yZ13rWGSlash2DRFWGSlashGDl7LWGPlusRScO92GDRZwvdBLCQgVOdcdz3D61FMKJT Chinese original / 中文原文：利用物化与逐步判别分析鉴别台湾铁观音茶之特性 | https://www.tbrs.gov.tw/redirect_files.php?file_name=IYcMjE5xRFYMOJ4WGSlashImUSFkM5bZW6YGFSz324PPZLtvT8DW0WGEqual8AIwmCCJvh6ROPlWaF1BDl8V95WBRage2MAXPjbu3VUGKmCBZeYtvtfldO36&link=D66MWGSlash4bhksJd51yZ13rWGSlash2DRFWGSlashGDl7LWGPlusRScO92GDRZwvdBLCQgVOdcdz3D61FMKJT Step-by-step processing / Category-level preliminary oolong operations + traditional cloth-wrapped roasting variant Chinese original / 中文原文：逐步工序 / 乌龙类级前段＋传统包布焙版本 The early stages use only the category-level oolong sequence; the local distinction is cloth-wrapped roasting in the research text. The study records a traditional style in 2004 and does not imply identical roasting intensity for all modern Muzha products. Chinese original / 中文原文：前段仅用乌龙类级主链；本地差异据研究正文中的包布焙。所引研究为2004年传统风格记录，不代表所有现代木栅产品同一火功。 1. Sunlight and indoor withering ： First lose moisture, then rest and agitate indoors. Key observations: Judge progress by leaf condition and aroma, without assigning a fermentation percentage. Chinese original / 中文原文：1. 日光及室内萎凋：先失水，再于室内静置与搅拌。 关键观察：以叶态和香气判断进程，不套发酵百分比。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Tea Research and Extension Station Invites Top Young Farmers and Muzha Young Farmers to Explore Tieguanyin Production Techniques Together | https://www.tbrs.gov.tw/theme_data.php?id=4888&print=Y&sub_theme=agricultural_news&theme=news Chinese original / 中文原文：茶改场邀集百大青农与木栅青农共同探索铁观音茶制作技术 | https://www.tbrs.gov.tw/theme_data.php?id=4888&print=Y&sub_theme=agricultural_news&theme=news 2. Pan-fixing and rolling ： After moderate oxidation, heat to inhibit enzyme activity, then roll. Key observations: Heat-fixing and later roasting perform different tasks. Chinese original / 中文原文：2. 炒菁、揉捻：适度氧化后加热抑制酶活，再揉捻。 关键观察：杀青与后段烘焙是不同任务。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 3. Initial roasting and cloth-wrapped roasting ： Wrap the partly dried tea in cloth into a ball and repeatedly bake gently. Key observations: Cloth-wrapped baking and separate re-baking of finished tea are different stages; moisture and heat must be coordinated. Chinese original / 中文原文：3. 初焙、包布焙：半成品尚未足干时包布成球，配合文火反复焙烘。 关键观察：包布焙与单独成品复焙不是同一阶段；水分和火候需配合。 Identifying Characteristics of Taiwan Tieguanyin through Physicochemical and Stepwise Discriminant Analysis. | https://www.tbrs.gov.tw/redirect_files.php?file_name=IYcMjE5xRFYMOJ4WGSlashImUSFkM5bZW6YGFSz324PPZLtvT8DW0WGEqual8AIwmCCJvh6ROPlWaF1BDl8V95WBRage2MAXPjbu3VUGKmCBZeYtvtfldO36&link=D66MWGSlash4bhksJd51yZ13rWGSlash2DRFWGSlashGDl7LWGPlusRScO92GDRZwvdBLCQgVOdcdz3D61FMKJT Chinese original / 中文原文：利用物化与逐步判别分析鉴别台湾铁观音茶之特性 | https://www.tbrs.gov.tw/redirect_files.php?file_name=IYcMjE5xRFYMOJ4WGSlashImUSFkM5bZW6YGFSz324PPZLtvT8DW0WGEqual8AIwmCCJvh6ROPlWaF1BDl8V95WBRage2MAXPjbu3VUGKmCBZeYtvtfldO36&link=D66MWGSlash4bhksJd51yZ13rWGSlash2DRFWGSlashGDl7LWGPlusRScO92GDRZwvdBLCQgVOdcdz3D61FMKJT 4. Final drying and baking ： Complete drying and roast according to the intended style. Key observations: Record roasting variants, batches and post-roasting resting separately. Chinese original / 中文原文：4. 足干与烘焙：完成干燥，并按目标风格焙火。 关键观察：火功版本、批次和退火情况分别记载。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Tea Research and Extension Station Invites Top Young Farmers and Muzha Young Farmers to Explore Tieguanyin Production Techniques Together | https://www.tbrs.gov.tw/theme_data.php?id=4888&print=Y&sub_theme=agricultural_news&theme=news Chinese original / 中文原文：茶改场邀集百大青农与木栅青农共同探索铁观音茶制作技术 | https://www.tbrs.gov.tw/theme_data.php?id=4888&print=Y&sub_theme=agricultural_news&theme=news Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed balls, with amber liquor that is slightly reddish. Chinese original / 中文原文：外形与汤色原描述：紧结球形，茶汤琥珀色而略红。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Source description of aroma ： Ripe-fruit and roasted aromas. Chinese original / 中文原文：香气来源描述：成熟果香及焙火香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Source description of taste ： Mellow and rich; traditional styles may have a slight fruity acidity. Chinese original / 中文原文：滋味来源描述：醇浓，传统风格可有微弱果酸感。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tieguanyin Tea | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Chinese original / 中文原文：鐵觀音茶 | https://www.tbrs.gov.tw/ws.php?id=3785&print=Y Taiwan's distinctive teas | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：臺灣特色茶 | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Muzha Tieguanyin / public entry preview successfully accessed on retry ： Dry-leaf appearance: spherical Chinese original / 中文原文：木栅铁观音／重试成功的公开条目预览：干茶外形：球形 Evidence Status: source_supported； Location in the source: First sentence of the public entry ； Scope: The earlier download failed; this round’s GET retry succeeded with 200. The feature introduction itself is blank. Later processing text is truncated and is not completed by invention. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目首句；适用范围：原下载失败，本轮GET重试200成功；专题简介本身空白。条目后段加工文字截断，不补完整工序。 Tea Encyclopedia · Muzha Tieguanyin: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1445&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·木栅铁观音：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1445&BaseID=1334&SiteID=123 2024 Tea Research Station Teaching Material: Taiwanese Tieguanyin Processing in Muzha and Other Areas ： Spherical; amber with a slight red tint; possible fruit-acid or roasted aromas, such as smoked plum and toasted wheat; strong and mellow, slightly astringent yet sweet and smooth, with mild fruit acidity. Chinese original / 中文原文：2024年茶改场教材：木栅等地台湾铁观音制法：球形；琥珀略红；可见果酸样或烘焙香，如乌梅、炒麦等；浓醇，微涩带甘润，兼有醇和弱果酸感。 Evidence Status: primary_source_verified； Location in the source: PDF page 2, “Tieguanyin Tea” ； Scope: The textbook covers Taiwanese Tieguanyin methods including Muzha Zhengcong Tieguanyin and Shimen Yingzhi Hongxin. The scope of the shared processing description is retained here, without turning it into an independent evaluation of a particular Muzha sample. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2页“铁观音茶”；适用范围：教材同时涉及木栅正欉铁观音及石门硬枝红心等台湾铁观音制法；这里保留共享工艺描述范围，不将其变成某一木栅茶样的独立审评。 Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Heji / Muzha Tieguanyin 75 g and 150 g · heavily roasted product. ： Dry-leaf appearance: curled, robust, tightly formed, weighty strips, fresh and lustrous. Liquor colour: amber. Aroma: rich, with roasting notes. Taste: mellow, full, sweet, fresh, with clear returning sweetness and throat character. Infused leaves: thick and bright. Chinese original / 中文原文：合记／木栅铁观音75g、150g·重焙商品：外形：条索卷曲、壮结重实，色泽鲜润；汤色：琥珀色；香气：浓郁，带焙火香；滋味：醇厚甘鲜，回甘及喉韵明显；叶底：肥厚明亮。 Evidence Status: primary_source_verified； Location in the source: “Tieguanyin characteristics” passage in the product description ； Scope: The specific Heji Tea Shop Tieguanyin product in 75 g/150 g sizes. The page explicitly identifies Muzha, Wenshan, Taipei as the origin, an elevation of 400–500 metres, medium oxidation and heavy roasting. No season or year is specified. The sensory account is the merchant's own description and is not extrapolated to all Muzha Tieguanyin. The full product page was read through a normal local request; failure to open it with Web does not mean the original text was unavailable. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：产品说明“铁观音特色”段；适用范围：合记茶行铁观音75克/150克具体商品；页面明确台北文山木栅产区、海拔400—500米、中度发酵及重度烘焙。产品未标季节年份，感官为商家自述，不外推所有木栅铁观音；本机正常读取完整商品页，Web工具打开失败不等于没有原文。 Tieguanyin Tea 75g/150g | Heji Tea Shop | https://hochi1989.com/product_d.php?id=952&lang=tw&tb=1 Chinese original / 中文原文：鐵觀音茶75g/150g｜合記茶行 | https://hochi1989.com/product_d.php?id=952&lang=tw&tb=1 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The textbook covers Taiwanese Tieguanyin methods including Muzha Zhengcong Tieguanyin and Shimen Yingzhi Hongxin. The scope of the shared processing description is retained here, without turning it into an independent evaluation of a particular Muzha sample. Chinese original / 中文原文：教材同时涉及木栅正欉铁观音及石门硬枝红心等台湾铁观音制法；这里保留共享工艺描述范围，不将其变成某一木栅茶样的独立审评。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Muzha Tieguanyin Chinese original / 中文原文：实物图：木栅铁观音干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420404 https://www.pwsannong.com/booklib/database/sublibrary?ID=1445&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Muzha Tieguanyin, and the gallery title explicitly labels the image 'Muzha Tieguanyin Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为木栅铁观音；图集标题明确标注“木栅铁观音干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Qimen Black Tea (Keemun) Chinese original / 中文原文：祁门红茶 Qimen County, Huangshan, Anhui, and associated growing areas Chinese original / 中文原文：安徽省黄山市祁门县及相关产区 identity： A gongfu black tea developed around Qimen, with intricate traditional refining. Chinese original / 中文原文：identity：以祁门为中心形成的工夫红茶，传统精制工序细密。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html process： Primary processing comprises withering, rolling, oxidation, and drying; refining then includes screening, cutting, winnowing, sorting, refiring, and batch blending. Chinese original / 中文原文：process：初制经过萎凋、揉捻、发酵和干燥；精制再筛分、切断、风选、拣剔、复火和匀堆。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html appearance： Tight, fine and lustrous dark leaves, with a vivid, clear red liquor. Chinese original / 中文原文：appearance：紧细乌润，茶汤红艳清亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html aroma： Lasting Qimen fragrance is its representative description. Chinese original / 中文原文：aroma：持久的祁门香是其代表性描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html taste： Mellow, emphasizing harmony between aroma and taste. Chinese original / 中文原文：taste：醇和，注重香味协调。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html history： National heritage material includes Qimen Black Tea Making Craft. This entry's production history is compiled from modern heritage records. Chinese original / 中文原文：history：国家非遗资料收录祁门红茶制作技艺；本条的制作史据现代非遗档案整理。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html culture： Careful screening, sorting, grading, and blending embody the skilled labour of “gongfu”; tea makers preserve these skills through generational transmission. Chinese original / 中文原文：culture：精细筛拣和分级拼配体现“工夫”的劳动经验，制茶师通过代际传授保存技艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html identity： Traditional Qimen Gongfu has primary processing followed by refining with repeated screening and refiring. Chinese original / 中文原文：identity：传统祁门工夫具有初制和多次筛选、复火的精制两段。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618/ Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618/ Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml history： Keemun black tea emerged in the 1870s; the heritage introduction read here gives 1876. Other sources differ on the year and people involved, so this introduction is not treated as the sole cross-verified answer. Chinese original / 中文原文：history：祁门红茶形成于19世纪70年代；所读非遗简介记为1876年。创制年份及人物叙述尚有不同材料，不把该简介当成已互证的唯一答案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618.html Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618.html culture： Gongfu can be understood through meticulous refining work such as sieving, cutting, air sorting and hand sorting. The finished tea's appearance and uniformity embody repeated sorting labour. Chinese original / 中文原文：culture：“工夫”可通过细密的筛、切、风选、拣剔等精制作业来理解，成茶外形与匀整度凝结了反复整理的劳动。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618.html Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618.html industry： Primary processing and refining have distinct roles: primary processing makes unrefined tea; refining sieves, cuts, winnows, re-fires, and evenly mixes it. Refining complexity is one of its industrial characteristics. Chinese original / 中文原文：industry：初制与精制分工明显：初制形成毛茶，精制再筛分、切细、风选、复火和匀堆。精制复杂度是其产业特色之一。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618.html Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618.html process： Withering → rolling → oxidation (traditionally called fermentation) → drying → refining. This records the source’s process version; equipment, season, material, and enterprise practice may differ. It is not an operating procedure. Chinese original / 中文原文：process：萎凋 → 揉捻 → 氧化（传统称发酵） → 干燥 → 精制。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618/ Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618/ Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Withering ： Fresh leaves lose moisture and soften. Key observations: Judge the appropriate degree by changes in leaf condition and aroma. Chinese original / 中文原文：1. 萎凋：鲜叶失水软化。 关键观察：以叶态及香气变化判断适度。 Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618/ Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618/ 2. Rolling ： Roll to break cell structures and form strands. Key observations: Adjust pressure and duration according to tenderness. Chinese original / 中文原文：2. 揉捻：揉破组织、形成条索。 关键观察：压力与时间随嫩度调整。 Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618/ Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618/ 3. Oxidation (traditionally called fermentation) ： Promote enzymatic oxidation of polyphenols and related reactions. Key observations: Manage temperature, humidity and ventilation; this is not microbial wet-piling. Chinese original / 中文原文：3. 氧化（传统称发酵）：促进多酚酶促氧化及相关反应。 关键观察：管理温湿与通气，不等同微生物渥堆。 Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618/ Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618/ Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Drying ： End the main biochemical changes and reduce moisture content. Key observations: Avoid dry exteriors with wet interiors. Chinese original / 中文原文：4. 干燥：结束主要生化变化，降低含水量。 关键观察：避免外干内湿。 Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618/ Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618/ 5. Refining ： Sieving, cutting, air separation, sorting, finishing firing and blending. Key observations: The traditional gongfu version is kept separate from newer Qihong Maofeng, Xiangluo and other forms. Chinese original / 中文原文：5. 精制：筛分、切断、风选、拣剔、复火、匀堆。 关键观察：传统工夫版与祁红毛峰、香螺等新形制分开。 Black tea-making techniques (Qimen black tea-making techniques) | https://www.ihchina.cn/project_details/14618/ Chinese original / 中文原文：红茶制作技艺（祁门红茶制作技艺） | https://www.ihchina.cn/project_details/14618/ Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tight, fine and lustrous dark leaves, with a vivid, clear red liquor. Chinese original / 中文原文：外形与汤色原描述：紧细乌润，茶汤红艳清亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html Source description of aroma ： Lasting Qimen fragrance is its representative description. Chinese original / 中文原文：香气来源描述：持久的祁门香是其代表性描述。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html Source description of taste ： Mellow, emphasizing harmony between aroma and taste. Chinese original / 中文原文：滋味来源描述：醇和，注重香味协调。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two) | https://www.ihchina.cn/news_1_details/26458.html Chinese original / 中文原文：品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下） | https://www.ihchina.cn/news_1_details/26458.html Qimen Gongfu Black Tea: Agricultural Trade Promotion Center’s 2022 introduction. ： Tight, slender strips with elegant bud tips, visible golden down and a glossy dark colour; vivid bright red liquor; rich, lasting Qimen fragrance resembling flowers, fruit and honey; a fresh, mellow and deeply full taste; and uniformly vivid, bright red infused leaves. Chinese original / 中文原文：祁门工夫红茶：农业贸易促进中心2022年介绍：条索紧细、锋苗秀丽，金毫显露，乌润有光泽；红艳明亮；馥郁持久，似花、果、蜜的祁门香；鲜醇隽厚；红艳匀亮。 Evidence Status: primary_source_verified； Location in the source: Paragraph beginning “Qimen Black Tea, made from...” ； Scope: Applies to Qimen gongfu black tea. The short, evenly cut traditional gongfu appearance is not combined with Qihong Xiangluo or Qihong Maofeng. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“祁门红茶，由...”段；适用范围：对应祁门工夫红茶，不把切短整齐的传统工夫与祁红香螺、祁红毛峰合并外形。 2022 International Tea Day Online Promotion: Tea Stories · Qimen Black Tea | https://gjcr.moa.gov.cn/cxf/202205/t20220518_6399623.htm Chinese original / 中文原文：2022国际茶日云推介：茶故事·祁门红茶 | https://gjcr.moa.gov.cn/cxf/202205/t20220518_6399623.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Applies to Qimen gongfu black tea. The short, evenly cut traditional gongfu appearance is not combined with Qihong Xiangluo or Qihong Maofeng. Chinese original / 中文原文：对应祁门工夫红茶，不把切短整齐的传统工夫与祁红香螺、祁红毛峰合并外形。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Qimen Black Tea dry leaves (photograph from a museum tea exhibition) Chinese original / 中文原文：实物图：祁门红茶干茶（博物馆茶展图） https://www.chinesemuseum.com.au/GetImage.aspx?IDMF=42bb05bd-8d2b-43b3-8c30-ea8d1fd7ac82&w=972&h=885&src=mc https://www.chinesemuseum.com.au/alltheteainchina-red-tea Basis for the match: The original image labels Qimen Black Tea in Chinese and English. The corresponding display section specifies Qimen, Anhui, and other traditional production areas. The downloaded original and section position were checked; no adjacent tea’s image was used. Chinese original / 中文原文：对应依据：原图自身以中英文标注祁门红茶，对应展页的同名小节明确产地为安徽祁门等传统产区；已经查看下载原图并核对小节位置，未使用相邻茶款的图片。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： Retains the museum’s complete named specimen-photo display. Batch, grade, and year are not inferred; display colours are not a colour-assessment standard. Chinese original / 中文原文：样本范围：保留博物馆具名实物照片展板完整画面；不推定茶样批次、等级、年份，展板色彩不作为色泽评定标准。 Dianhong (Yunnan black tea) Chinese original / 中文原文：滇红 Yunnan; Fengqing County in Lincang is a traditional representative growing area Chinese original / 中文原文：云南省，传统代表产区为临沧市凤庆县 identity： A collective name for Yunnan black teas, including Dianhong Gongfu and broken Dianhong, not a single tea cultivar. Chinese original / 中文原文：identity：云南红茶统称，包含滇红工夫与滇红碎茶等，不是单一茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 process： Made from large-leaf fresh tea through withering, rolling, fermentation and drying. Chinese original / 中文原文：process：以大叶种鲜叶经萎凋、揉捻、发酵、干燥制成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 appearance： Gongfu types are usually plump, tightly formed and golden-downy; broken tea has separate grading. Chinese original / 中文原文：appearance：工夫型通常肥壮紧实、显金毫；碎茶形态另有分级。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 aroma： Relatively pronounced aroma. Chinese original / 中文原文：aroma：香气较高。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 taste： Rich taste. Chinese original / 中文原文：taste：滋味浓郁。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 history： Dianhong Making Craft entered the national heritage list in 2014; Fengqing is a principal transmission area. Chinese original / 中文原文：history：滇红制作技艺于2014年进入国家级非遗名录；凤庆是主要传承地。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 culture： Use of Fengqing large-leaf resources and local black tea processing form interconnected production traditions. Chinese original / 中文原文：culture：凤庆大叶种利用与地方红茶加工形成相互关联的生产传统。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 identity： Dianhong is produced in Yunnan; this record focuses on Fengqing, Lincang. Chinese original / 中文原文：identity：滇红，产于云南；本档聚焦临沧凤庆。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Dianhong tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html history： The Yunnan Department of Agriculture and Rural Affairs records that Feng Shaoqiu investigated Fengqing and trial-produced black tea in 1938. Assessment of the samples in the Hong Kong market helped drive Dianhong's formation. The age of ancient tea trees must not be equated with the age of Dianhong. Chinese original / 中文原文：history：云南省农业农村厅介绍记述，冯绍裘于1938年到凤庆调查并试制红茶，样品经香港市场评议后推动滇红形成；不能把古茶树年龄等同滇红年龄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Dianhong tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html culture： Dianhong skills are transmitted both by factory technicians and small-scale local makers, showing modern industrial organization alongside local craft. Chinese original / 中文原文：culture：滇红技艺既经工厂技术人员传承，也由民间小批量制茶者延续，表现出现代工业组织与地方手艺并存。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Dianhong tea-making techniques) | https://www.ihchina.cn/project_details/14619.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://www.ihchina.cn/project_details/14619.html industry： Using Yunnan large-leaf material, the linked stages of withering, rolling, oxidation and drying turn fresh leaves into black tea. Its industrial history can be traced through raw-material bases, factories and export routes. Chinese original / 中文原文：industry：以云南大叶种原料为基础，萎凋、揉捻、发酵和干燥等工序的衔接使鲜叶成为红茶，产业史可沿原料基地、工厂和外销通道展开。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Dianhong tea-making techniques) | https://www.ihchina.cn/project_details/14619.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://www.ihchina.cn/project_details/14619.html Black tea-making techniques (Dianhong tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html process： Withering → rolling → oxidation, commonly called fermentation → drying. This is the representative main sequence in the source. No uniform production parameters are given; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：process：萎凋 → 揉捻 → 氧化（俗称发酵） → 干燥。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Dianhong tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Main traditional primary-processing sequence for Fengqing Dianhong Chinese original / 中文原文：逐步工序 / 凤庆滇红传统初制主链 The listed sequence is the source’s representative main route. No unified production parameters are supplied; equipment and fresh-leaf differences require separate verification. Chinese original / 中文原文：所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。 1. Withering ： Allow suitable moisture loss from the fresh leaves. Key observations: Specific time and temperature parameters await sample-level materials. Chinese original / 中文原文：1. 萎凋：使鲜叶适度失水。 关键观察：具体时温参数待样品级资料。 Black tea-making techniques (Dianhong tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html 2. Rolling ： Roll the withered leaves. Key observations: Do not confuse strip-shaped and broken-leaf types. Chinese original / 中文原文：2. 揉捻：将萎凋叶揉制。 关键观察：条形与碎型不可混同。 Black tea-making techniques (Dianhong tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html 3. Oxidation (commonly called fermentation) ： Promote the development of black-tea characteristics. Key observations: Here this mainly means enzymatic oxidation, not ripe Pu'er's pile fermentation. Chinese original / 中文原文：3. 氧化（俗称发酵）：促进红茶品质形成。 关键观察：这里主要指酶促氧化，不能写成普洱熟茶渥堆。 Black tea-making techniques (Dianhong tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Drying ： Finish drying the processed leaves. Key observations: The product's refining and grading require a separate account. Chinese original / 中文原文：4. 干燥：将加工叶收干。 关键观察：产品的精制分级需另列。 Black tea-making techniques (Dianhong tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Chinese original / 中文原文：红茶制作技艺（滇红茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418141.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Gongfu types are usually plump, tightly formed and golden-downy; broken tea has separate grading. Chinese original / 中文原文：外形与汤色原描述：工夫型通常肥壮紧实、显金毫；碎茶形态另有分级。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Source description of aroma ： Relatively pronounced aroma. Chinese original / 中文原文：香气来源描述：香气较高。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Source description of taste ： Rich taste. Chinese original / 中文原文：滋味来源描述：滋味浓郁。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Dianhong Gongfu / strip-shaped Gongfu version ： Dry-leaf appearance: plump, tightly formed, weighty, even strips, lustrous dark with reddish brown, abundant down that may be pale yellow, chrysanthemum yellow, or golden. Liquor colour: vivid bright red. Aroma: pronounced and lasting, with floral notes. Taste: sweet, fresh, mellow, full, and strongly brisk. Infused leaves: bright red and thick. Chinese original / 中文原文：滇红工夫茶／条形工夫版本：干茶外形：条索肥壮紧结、重实均整，乌润带红褐，茸毫多且毫色可呈淡黄、菊黄或金黄；汤色：红艳明亮；香气：高长、带花香；滋味：甘鲜醇厚、刺激性强；叶底：红亮肥厚 Evidence Status: source_supported； Location in the source: Six quality descriptions in the public Dianhong Gongfu Tea entry ； Scope: The page introduction also covers broken black tea. This record applies only to the paragraph explicitly identified as Dianhong Gongfu and is not extended to broken black tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“滇红工夫茶”六项品质描述；适用范围：本页简介同时涉及红碎茶，此记录只适用明确写成滇红工夫的段落，不推广到红碎茶。 Tea Encyclopedia · Dianhong: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1356&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·滇红：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1356&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Dianhong Gongfu Chinese original / 中文原文：实物图：滇红工夫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419460 https://www.pwsannong.com/booklib/database/sublibrary?ID=1356&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Dianhong, and its gallery explicitly says “Dianhong Gongfu Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为滇红；图集标题明确标注“滇红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Zhengshan Xiaozhong (Lapsang Souchong) Chinese original / 中文原文：正山小种 The Tongmu area, Wuyishan, Nanping, Fujian Chinese original / 中文原文：福建省南平市武夷山市桐木一带 identity： A traditional xiaozhong black tea from Tongmu; the smoked type is characterised by pinewood smoke-baking. Chinese original / 中文原文：identity：桐木产区传统小种红茶，有烟型以松木熏焙为显著工艺特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm process： The traditional sequence is withering, rolling, oxidation, re-rolling, smoke-baking and finishing firing. The qinglou drying building uses heat from pine fires in processing. Chinese original / 中文原文：process：传统流程为萎凋、揉捻、发酵、复揉、熏焙及复火；青楼将松火热气用于加工。 Verification status: source_supported； The old summary is compatible with this smoked main sequence. The new record adds separate primary-processing and refining sections, plus conditional moisture-removal roasting and smoking. The unsmoked version and all historical red-pan heat-treatment versions were not verified. Chinese original / 中文原文：核验状态：source_supported；旧摘要与此有烟主链相容；新档加初制/精制分段和条件性走水焙、加烟。并未核定无烟版或所有历史过红锅版本。 Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm appearance： Glossy black, fairly robust strips; traditional liquor has reddish-brown tones. Chinese original / 中文原文：appearance：乌黑油润、条索较壮；传统茶汤带红褐色调。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm aroma： The traditional smoked type has pine-smoke and dried-longan-like aromas. Chinese original / 中文原文：aroma：传统有烟型呈松烟与桂圆干样香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm taste： Mellow and full, often compared to the flavor of longan soup. Chinese original / 中文原文：taste：醇厚，常以桂圆汤样风味比喻。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm history： The producer’s technical material records smoking and baking in the qinglou building and participation in standard development. An unchecked specific “birth year of black tea” is not presented as settled. Chinese original / 中文原文：history：生产者技术资料记录了青楼熏焙及标准协作过程；不将未经核对的具体“红茶诞生年”写成定论。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm culture： Wooden processing spaces, fuel use and export trade in the Tongmu mountains jointly shaped Xiaozhong black tea culture. Chinese original / 中文原文：culture：桐木山区木构加工空间、燃料利用和外销贸易共同塑造了小种红茶文化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm identity： A xiaozhong black tea from Tongmu-related areas of Wuyishan. This record covers only the producer's publicly described qinglou-smoked version. Chinese original / 中文原文：identity：武夷山桐木相关产区的小种红茶；本档仅记录生产者公开的青楼烟熏版。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Withering → rolling and oxidation → repeat rolling → smoke-drying and refiring → primary-tea grading and batch grouping → screening, air separation and sorting, roasting, and blending to uniformity. A producer's first-party processing account. Some sentences abbreviate or omit stages; this record follows only the explicit main sequence and does not use it to deny the existence of red-pan heat-treatment or unsmoked versions. Chinese original / 中文原文：process：萎凋 → 揉捻、发酵 → 复揉 → 熏焙、复火 → 毛茶分级、归堆 → 筛风拣、烘焙、匀堆。生产者第一方工艺说明；文中若干句存在简略省步，本档只依明确主链，不据此否定另有过红锅或无烟版本。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Zheng Shan Tang's published smoked Qinglou variant: primary processing through refining Chinese original / 中文原文：逐步工序 / 正山堂公开青楼有烟版初制—精制 A first-party producer process explanation with several abbreviated/omitted steps. Only the explicit main sequence is followed; it does not disprove other hot-pan treatments or unsmoked versions. Chinese original / 中文原文：生产者第一方工艺说明；文中若干句存在简略省步，本档只依明确主链，不据此否定另有过红锅或无烟版本。 1. Withering ： Remove moisture by sunlight or by heating in the traditional qinglou processing building. Key observations: The two methods are alternatives. The upper floor of the qinglou drying building can use residual heat from tea baking below. Chinese original / 中文原文：1. 萎凋：以日光或青楼加温方式失水。 关键观察：两种方式是选择；青楼上层可利用下层焙茶余热。 Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 2. Rolling and oxidation ： Roll after moderate withering, then develop oxidation involving endogenous enzymes. Key observations: Keep the raw material similar in tenderness, evenness and freshness. Chinese original / 中文原文：2. 揉捻、发酵：适度萎凋后揉捻，随后发展内源酶参与的氧化。 关键观察：保持原料嫩度、匀度和新鲜度相近。 Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 3. Repeat rolling ： Tighten strands that loosened during oxidation. Key observations: The source’s main sequence does not explicitly list red-hot-pan treatment; it cannot be added independently. Chinese original / 中文原文：3. 复揉：使发酵后松开的条索重新紧结。 关键观察：本来源主链未明列过红锅，不能自行补入。 Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 4. Smoke-baking and refiring ： Place the tea base on the lower floor of the qinglou building and dry using heat from pinewood. Sieve out coarse, mature portions, then finish with further firing. Key observations: A key feature of the smoked version, not applicable to every unsmoked product. Chinese original / 中文原文：4. 熏焙、复火：将茶坯置青楼下层，利用松木热气干燥；筛去粗老部分后复火。 关键观察：这是有烟版的关键，不覆盖所有无烟产品。 Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 5. Grade the crude tea and group it into lots ： Organize crude tea according to grade and blending needs. Key observations: Only add moisture-removal baking when tea has reabsorbed moisture or its moisture is uneven. Chinese original / 中文原文：5. 毛茶分级、归堆：按等级和拼配需要组织毛茶。 关键观察：返潮或含水不匀时才补走水焙。 Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 6. Sieving, winnowing and sorting, roasting and uniform blending ： After screening, winnowing, and sorting, bake, blend to the reference sample, and package. Key observations: A stronger smoky style may receive additional pine smoking. This is not written as two mandatory smoking stages for every Zhengshan Xiaozhong. Chinese original / 中文原文：6. 筛风拣、烘焙、匀堆：筛分风选、拣剔后烘焙，按样匀堆包装。 关键观察：更浓烟香型另可增加松香熏制，不写成所有正山小种必经两次加烟。 Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Glossy black, fairly robust strips; traditional liquor has reddish-brown tones. Chinese original / 中文原文：外形与汤色原描述：乌黑油润、条索较壮；传统茶汤带红褐色调。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Source description of aroma ： The traditional smoked type has pine-smoke and dried-longan-like aromas. Chinese original / 中文原文：香气来源描述：传统有烟型呈松烟与桂圆干样香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Black-tea processing: primary processing and refining of Zhengshan Xiaozhong | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Chinese original / 中文原文：红茶工艺：正山小种初制与精制 | https://www.lapsang.cn/Mobile/ShowInfos.Asp?ID=11 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Source description of taste ： Mellow and full, often compared to the flavor of longan soup. Chinese original / 中文原文：滋味来源描述：醇厚，常以桂圆汤样风味比喻。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Chinese original / 中文原文：武夷山志：第二篇资源·第四章名优特产·第一节名茶 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E6%AD%A6%E5%A4%B7%E5%B1%B1%E5%BF%97/epub/ops/106.htm Zhengshan Xiaozhong / traditional pine-smoked style ： Dry-leaf appearance: robust, tight, rounded and straight, glossy dark colour. Liquor colour: vivid bright red. Aroma: smoky and longan-like, with candied-jujube notes, high, lasting and strong. Taste: rich and mellow, resembling longan soup. Infused leaves: bronze-coloured. Chinese original / 中文原文：正山小种／带松烟的传统风格：干茶外形：肥壮、紧结圆直，乌润；汤色：红艳明亮；香气：烟香、桂圆香，带蜜枣风味，高长浓烈；滋味：醇厚、似桂圆汤；叶底：古铜色 Evidence Status: source_supported； Location in the source: Six quality descriptions under “Characteristics of Zhengshan Xiaozhong” in the public entry. ； Scope: This source emphasizes smoky aroma and does not cover modern unsmoked versions. “Honeyed-date flavor” appears in the aroma field and is recorded there. Unverified medical claims in the introduction are excluded. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“正山小种的特点为”六项品质描述；适用范围：本条来源强调烟香，不覆盖现代无烟版本；“蜜枣味”位于香气栏，依原栏归属记录。简介未证实的医学说法未采用。 Tea Encyclopedia · Zhengshan Xiaozhong: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1354&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·正山小种：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1354&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Zhengshan Xiaozhong Chinese original / 中文原文：实物图：正山小种干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419373 https://www.pwsannong.com/booklib/database/sublibrary?ID=1354&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Zhengshan Xiaozhong, and its gallery explicitly says “Zhengshan Xiaozhong Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为正山小种；图集标题明确标注“正山小种干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Jinjunmei Black Tea Chinese original / 中文原文：金骏眉 Relevant Tongmu production areas in Wuyishan, Fujian. Actual origin still requires separate verification in the market. Chinese original / 中文原文：福建省武夷山桐木相关产区；市场上须另核实实际产地 identity： A modern black tea product made from tender buds. The character “jin” in its name does not establish that the dry leaves must be entirely golden. Chinese original / 中文原文：identity：采用嫩芽制作的现代红茶产品，不能因名称中有“金”就推断干茶必须通体金黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Report on events marking the 20th anniversary of Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 Chinese original / 中文原文：金骏眉20周年相关活动报道 | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 process： Bud material is withered, rolled, oxidised, and dried using souchong black tea technology as its basis. Chinese original / 中文原文：process：在小种红茶技术基础上对芽头原料进行萎凋、揉捻、发酵和干燥加工。 Verification status: source_supported； The old text's four steps match this edition's definition. 'Based on Xiaozhong techniques' concerns creation history, which the definition checked this round does not establish. The standard's scope and common market usage must be stated separately. Chinese original / 中文原文：核验状态：source_supported；旧文四步与该版定义一致；“在小种技术基础上”涉及创制史，本轮定义并不核定该历史归属。标准范围与市场俗称须分别陈述。 Report on events marking the 20th anniversary of Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 Chinese original / 中文原文：金骏眉20周年相关活动报道 | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 appearance： Fine, elegant bud shape; typical liquor ranges from golden yellow to golden red. Chinese original / 中文原文：appearance：芽形细秀，典型茶汤呈金黄至金红色调。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Publication of Chinese Famous Tea Series: Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?ID=144 Chinese original / 中文原文：《中国名茶丛书 金骏眉》出版 | https://www.lapsang.cn/Mobile/ShowNews.Asp?ID=144 aroma： The producer describes its style as aroma integrated into the liquor, emerging through sweetness. Chinese original / 中文原文：aroma：生产者以香气融入茶汤、甜感中透香描述其风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Report on events marking the 20th anniversary of Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 Chinese original / 中文原文：金骏眉20周年相关活动报道 | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 taste： Sweet on entry, delicate and mellow. Chinese original / 中文原文：taste：入口甘甜、细醇。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Publication of Chinese Famous Tea Series: Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?ID=144 Chinese original / 中文原文：《中国名茶丛书 金骏眉》出版 | https://www.lapsang.cn/Mobile/ShowNews.Asp?ID=144 history： A participating company dates development’s start to 2005. GH/T 1118—2015 took effect in 2016, showing that an independent product standard had subsequently formed. Chinese original / 中文原文：history：参与企业将研制起点记为2005年；GH/T 1118—2015于2016年实施，表明其后已形成独立产品标准。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Report on events marking the 20th anniversary of Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 Chinese original / 中文原文：金骏眉20周年相关活动报道 | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 GH/T 1118—2015 Jinjunmei Tea | https://std.samr.gov.cn/hb/search/stdHBDetailedCNF?id=8B1827F23B7DBB19E05397BE0A0AB44A Chinese original / 中文原文：GH/T 1118—2015 金骏眉茶 | https://std.samr.gov.cn/hb/search/stdHBDetailedCNF?id=8B1827F23B7DBB19E05397BE0A0AB44A culture： An example of traditional-area tea-making techniques innovating in a modern market. Company narratives must be distinguished from independent historical research. Chinese original / 中文原文：culture：是传统产区制茶技术在现代市场中创新的案例；企业叙事与独立历史考证需区分。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Report on events marking the 20th anniversary of Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 Chinese original / 中文原文：金骏眉20周年相关活动报道 | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 identity： Following the definition in GH/T 1118—2015, this entry records black tea made from single buds of high-mountain tea trees within that edition's specified area centred on Tongmu. Chinese original / 中文原文：identity：本档按GH/T1118—2015的定义，记录桐木为中心、该版规定范围内高山茶树单芽制成的红茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported GH/T 1118—2015, Jin Jun Mei Tea: definition 3.1 in a full-text mirror. | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf Chinese original / 中文原文：GH/T 1118—2015 金骏眉茶：正文镜像第3.1定义 | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf GH/T 1118—2015 Jinjunmei: Industry-Standard Filing Record | https://hbba.sacinfo.org.cn/stdDetail/dfb6f444e46f84cf1de7ecb2b38857a7 Chinese original / 中文原文：GH/T 1118—2015 金骏眉：行业标准备案题录 | https://hbba.sacinfo.org.cn/stdDetail/dfb6f444e46f84cf1de7ecb2b38857a7 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Withering → rolling → fermentation (enzymatic oxidation) → drying. This is a product definition, not yet a dedicated operating code. This edition limits raw materials to a 565 km² protected area centred on Tongmu. The entry states only this standard's definition and does not use one industry standard to determine the trademark or legal status of every similarly named product on the market. Chinese original / 中文原文：process：萎凋 → 揉捻 → 发酵（酶促氧化） → 干燥。这是产品定义，尚非专属操作规程。该版定义限定桐木为中心保护区565平方公里原料范围；本档只陈述此标准定义，不以单一行业标准判定所有市场同名商品的商标或法律身份。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported GH/T 1118—2015, Jin Jun Mei Tea: definition 3.1 in a full-text mirror. | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf Chinese original / 中文原文：GH/T 1118—2015 金骏眉茶：正文镜像第3.1定义 | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf GH/T 1118—2015 Jinjunmei: Industry-Standard Filing Record | https://hbba.sacinfo.org.cn/stdDetail/dfb6f444e46f84cf1de7ecb2b38857a7 Chinese original / 中文原文：GH/T 1118—2015 金骏眉：行业标准备案题录 | https://hbba.sacinfo.org.cn/stdDetail/dfb6f444e46f84cf1de7ecb2b38857a7 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / GH/T 1118—2015, clause 3.1, main chain in the product definition Chinese original / 中文原文：逐步工序 / GH/T1118—2015第3.1条产品定义主链 This is a product definition, not yet a dedicated operating specification. This edition limits raw materials to a 565-square-kilometre protected area centred on Tongmu. The record states only this standard's definition and does not use a single industry standard to determine the trademark or legal identity of every similarly named market product. Chinese original / 中文原文：这是产品定义，尚非专属操作规程。该版定义限定桐木为中心保护区565平方公里原料范围；本档只陈述此标准定义，不以单一行业标准判定所有市场同名商品的商标或法律身份。 1. Withering ： Wither the single-bud material first. Key observations: §3.1 lists only basic procedures; no specific moisture endpoint verified. Chinese original / 中文原文：1. 萎凋：单芽原料先萎凋。 关键观察：第3.1条仅列基本工序，未核定具体含水终点。 GH/T 1118—2015, Jin Jun Mei Tea: definition 3.1 in a full-text mirror. | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf Chinese original / 中文原文：GH/T 1118—2015 金骏眉茶：正文镜像第3.1定义 | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf 2. Rolling ： Roll after withering. Key observations: No separate pressure or machine parameters were obtained from the checked section. Chinese original / 中文原文：2. 揉捻：萎凋后揉捻。 关键观察：未从所核章节得到独立压力或机械参数。 GH/T 1118—2015, Jin Jun Mei Tea: definition 3.1 in a full-text mirror. | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf Chinese original / 中文原文：GH/T 1118—2015 金骏眉茶：正文镜像第3.1定义 | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf 3. Fermentation (enzymatic oxidation) ： Develop black-tea oxidation characteristics after rolling. Key observations: This is not equivalent to microbial pile fermentation, nor is a uniform oxidation percentage calculated. Chinese original / 中文原文：3. 发酵（酶促氧化）：揉捻后形成红茶氧化品质。 关键观察：此处不等于微生物渥堆，也不推算统一氧化百分比。 GH/T 1118—2015, Jin Jun Mei Tea: definition 3.1 in a full-text mirror. | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf Chinese original / 中文原文：GH/T 1118—2015 金骏眉茶：正文镜像第3.1定义 | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Drying ： Finish the tea by drying. Key observations: This definition does not explicitly list pine-smoke baking; the smoked Zhengshan Xiaozhong version is not applied to it. Chinese original / 中文原文：4. 干燥：以干燥完成成茶。 关键观察：本定义没有明列松烟熏焙，不套正山小种有烟版。 GH/T 1118—2015, Jin Jun Mei Tea: definition 3.1 in a full-text mirror. | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf Chinese original / 中文原文：GH/T 1118—2015 金骏眉茶：正文镜像第3.1定义 | https://file4.foodmate.net/foodvip/biaozhun/2023/GHT1118-2015dz.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, elegant bud shape; typical liquor ranges from golden yellow to golden red. Chinese original / 中文原文：外形与汤色原描述：芽形细秀，典型茶汤呈金黄至金红色调。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Publication of Chinese Famous Tea Series: Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?ID=144 Chinese original / 中文原文：《中国名茶丛书 金骏眉》出版 | https://www.lapsang.cn/Mobile/ShowNews.Asp?ID=144 Source description of aroma ： The producer describes its style as aroma integrated into the liquor, emerging through sweetness. Chinese original / 中文原文：香气来源描述：生产者以香气融入茶汤、甜感中透香描述其风格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Report on events marking the 20th anniversary of Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 Chinese original / 中文原文：金骏眉20周年相关活动报道 | https://www.lapsang.cn/Mobile/ShowNews.Asp?Id=301 Source description of taste ： Sweet on entry, delicate and mellow. Chinese original / 中文原文：滋味来源描述：入口甘甜、细醇。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Publication of Chinese Famous Tea Series: Jin Jun Mei | https://www.lapsang.cn/Mobile/ShowNews.Asp?ID=144 Chinese original / 中文原文：《中国名茶丛书 金骏眉》出版 | https://www.lapsang.cn/Mobile/ShowNews.Asp?ID=144 Zheng Shan Tang · Jin Jun Mei: producer's sample description ： Tightly and elegantly formed, weighty, slightly curved like seahorses, with prominent bud tips; oily and glossy, with golden-yellow and black interspersed. Bright, translucent golden liquor with a golden ring. A combined floral, fruity and honey aroma, high, fresh and lasting. Sweet, lively, fresh and brisk taste. Golden-needle-shaped, bronze-coloured infused leaves with elegant, upright bud tips and elasticity. Chinese original / 中文原文：正山堂·金骏眉：厂家样本描述：紧秀重实，略弯似海马，锋苗显；油润有光泽，金黄黑相间；金黄透亮，有金圈；花、果、蜜综合香，清高持久；甘甜、鲜活清爽；金针状、古铜色，芽尖挺秀，有弹性。 Evidence Status: primary_source_verified； Location in the source: Appearance inspection, points 3 and 4 ； Scope: This is Zhengshantang’s description of its own product, not a uniform quality specification for Jinjunmei from every region and brand. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：察外观第3、4点；适用范围：这是正山堂厂家对自家产品的描述，不外推为全部产区与品牌金骏眉的统一品质。 Identifying Premium Black Tea with a Discerning Eye: Zheng Shan Tang · Jin Jun Mei | https://www.lapsang.cn/mobile/ShowNews.Asp?ID=16 Chinese original / 中文原文：火眼金睛辨别高端红茶：正山堂·金骏眉 | https://www.lapsang.cn/mobile/ShowNews.Asp?ID=16 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 This is Zhengshantang’s description of its own product, not a uniform quality specification for Jinjunmei from every region and brand. Chinese original / 中文原文：这是正山堂厂家对自家产品的描述，不外推为全部产区与品牌金骏眉的统一品质。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Jinjunmei tea Chinese original / 中文原文：实物图：金骏眉干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419520 https://www.pwsannong.com/booklib/database/sublibrary?ID=1357&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Jinjunmei, and the gallery title explicitly labels the image 'Jinjunmei Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为金骏眉；图集标题明确标注“金骏眉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Tanyang Gongfu Chinese original / 中文原文：坦洋工夫 Tanyang Village and surrounding areas, Fu'an, Ningde, Fujian Chinese original / 中文原文：福建省宁德市福安市坦洋村及周边 identity： A gongfu black tea transmitted around Tanyang Village, one of the representative Fujian black teas. Chinese original / 中文原文：identity：以坦洋村为核心传承的工夫红茶，是闽红代表产品之一。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ process： Uses combined withering; rolling alternates pressure and speed, while refining includes shaking/screening, selective lifting, and basket winnowing. Chinese original / 中文原文：process：采用复式萎凋，揉茶掌握轻重、快慢转换，精制以抖分、捞选和簸漂等整理。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ appearance： Fine, tight, even and straight, glossy dark; bright red liquor with a visible golden rim. Chinese original / 中文原文：appearance：紧细匀直、乌润，汤色红亮，可见金圈。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ aroma： The traditional style has a longan-like aroma. Chinese original / 中文原文：aroma：传统风格带桂圆样香气。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ taste： Fresh, brisk, and full-bodied. Chinese original / 中文原文：taste：鲜爽醇厚。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ history： The national intangible heritage introduction dates its creation context to the mid-19th century. Its production skills were added to the national heritage extension list in 2021. Chinese original / 中文原文：history：国家非遗介绍将创制背景记在19世纪中叶；2021年制作技艺入选国家级扩展项目。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ culture： Tea making developed alongside local She and Han tea presentation, song and dance, tea contests, and trade. Chinese original / 中文原文：culture：制茶与当地畲汉茶艺、歌舞、斗茶赛及茶叶贸易共同发展。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ identity： Traditional features include combined withering, staged light/heavy rolling, and meticulous refining and screening. Chinese original / 中文原文：identity：传统特色包括复式萎凋、分段轻重揉和细致精制筛分。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Floral-fruity Tanyang Gongfu, Minkehong | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMjE5ODQ%28eq%29) Chinese original / 中文原文：花果香坦洋工夫 闽科红 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMjE5ODQ%28eq%29) history： The Tanyang Gongfu project introduction dates creation to 1851 in Tanyang Village, Shekou Town, Fu'an. This is retained as a local heritage account, not rewritten as a checked contemporary tea-company archive. Chinese original / 中文原文：history：坦洋工夫项目简介将创制记于1851年，地点为福安社口镇坦洋村。该说作为地方非遗记述保留，不转写为已核对的同时代茶行档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html culture： Tea-contest exchanges, She and Han tea practices, village tea workshops and old bridges together form the local tea culture. Beyond drinking, they reveal connections between people and village spaces. Chinese original / 中文原文：culture：斗茶交流与畲汉茶事、村落茶坊和古桥共同构成地方茶文化，饮茶之外还可观察人与村落空间的联系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html industry： Tanyang Caicha material, combined withering and refining sieving are distinctive in the project account. The product tradition depends jointly on plant resources, primary processing and refining skills. Chinese original / 中文原文：industry：坦洋菜茶原料、复式萎凋和精制筛分是项目叙述的特色；产品传统同时依赖种植资源、初制和精制技术。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html process： Withering → rolling → oxidation (traditionally called fermentation) → drying → refining and screening. The primary-processing sequence of withering, rolling, oxidation and drying is the category-level main sequence for black tea; local differences lie in combined withering and refining. Light shaking in the innovative floral-fruity version must not be retroactively assigned to every traditional process. Chinese original / 中文原文：process：萎凋 → 揉捻 → 氧化（传统称发酵） → 干燥 → 精制筛分。初制萎凋—揉捻—氧化—干燥为红茶类级主链；本地差异见复式萎凋与精制。创新花果香版的轻摇不能倒写成全部传统工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Floral-fruity Tanyang Gongfu, Minkehong | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMjE5ODQ%28eq%29) Chinese original / 中文原文：花果香坦洋工夫 闽科红 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMjE5ODQ%28eq%29) Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 Withering → rolling → oxidation → drying is the category-level black-tea main sequence; local distinctions appear in combined withering and refining. Gentle shaking in an innovative floral-fruity version cannot be projected back into every traditional process. Chinese original / 中文原文：初制萎凋—揉捻—氧化—干燥为红茶类级主链；本地差异见复式萎凋与精制。创新花果香版的轻摇不能倒写成全部传统工序。 1. Withering ： Fresh leaves lose moisture and soften. Key observations: Judge the appropriate degree by changes in leaf condition and aroma. Chinese original / 中文原文：1. 萎凋：鲜叶失水软化。 关键观察：以叶态及香气变化判断适度。 Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html 2. Rolling ： Roll to break cell structures and form strands. Key observations: Adjust pressure and duration according to tenderness. Chinese original / 中文原文：2. 揉捻：揉破组织、形成条索。 关键观察：压力与时间随嫩度调整。 Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html 3. Oxidation (traditionally called fermentation) ： Promote enzymatic oxidation of polyphenols and related reactions. Key observations: Manage temperature, humidity and ventilation; this is not microbial wet-piling. Chinese original / 中文原文：3. 氧化（传统称发酵）：促进多酚酶促氧化及相关反应。 关键观察：管理温湿与通气，不等同微生物渥堆。 Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Drying ： End the main biochemical changes and reduce moisture content. Key observations: Avoid dry exteriors with wet interiors. Chinese original / 中文原文：4. 干燥：结束主要生化变化，降低含水量。 关键观察：避免外干内湿。 Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html 5. Refining and sieving ： Finish products along separate paths using shaking separation, winnowing and related methods. Key observations: Record both the cultivar and the processing variant. Chinese original / 中文原文：5. 精制筛分：抖分、选簸等分路整理成品。 关键观察：品种和工艺版本共同记录。 Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782.html Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight, even and straight, glossy dark; bright red liquor with a visible golden rim. Chinese original / 中文原文：外形与汤色原描述：紧细匀直、乌润，汤色红亮，可见金圈。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ Source description of aroma ： The traditional style has a longan-like aroma. Chinese original / 中文原文：香气来源描述：传统风格带桂圆样香气。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ Source description of taste ： Fresh, brisk, and full-bodied. Chinese original / 中文原文：滋味来源描述：鲜爽醇厚。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Black tea-making techniques (Tanyang Gongfu tea-making techniques) | https://www.ihchina.cn/project_details/23782/ Chinese original / 中文原文：红茶制作技艺（坦洋工夫茶制作技艺） | https://www.ihchina.cn/project_details/23782/ Mission to the EU, 2022 Tanyang Gongfu product introduction. ： Fine, tightly rolled and even, lustrous black; vivid bright-red liquor; high, sharp yet lingering aroma; fresh, brisk and full-bodied taste; soft, tender, bright-red infused leaves. Chinese original / 中文原文：驻欧盟使团2022年坦洋工夫产品介绍：紧细匀整，乌黑油润；红艳明亮；高锐幽远；鲜爽醇厚；软嫩红亮。 Evidence Status: primary_source_verified； Location in the source: Passage on the sensory qualities of finished Tanyang Gongfu ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：坦洋工夫成品感官段；适用范围：见具体记录标题与原文 Fujian Teas: China–EU GI Agreement Product Introduction (28) | https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202206/t20220620_10706647.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十八） | https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202206/t20220620_10706647.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Tanyang Gongfu Chinese original / 中文原文：实物图：坦洋工夫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419596 https://www.pwsannong.com/booklib/database/sublibrary?ID=1360&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Tanyang Gongfu, and the gallery title explicitly labels the image 'Tanyang Gongfu Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为坦洋工夫；图集标题明确标注“坦洋工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Bailin Gongfu Black Tea Chinese original / 中文原文：白琳工夫 Fuding, Ningde, Fujian, represented by Bailin and the area around Taimu Mountain Chinese original / 中文原文：福建省宁德市福鼎市，以白琳、太姥山周边为代表 identity： A local gongfu black tea from Fuding, with typical raw materials including Fuding Dabai. Chinese original / 中文原文：identity：福鼎地方工夫红茶，典型原料包括福鼎大白等品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Ningde Prefectural Gazetteer: traditional black-tea production | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%8C%BA%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志：传统红茶制作 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%8C%BA%E5%BF%97/epub/ops/471.htm A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml process： Primary processing comprises withering, rolling, fermentation and drying, followed by refining such as sieving and sorting. Chinese original / 中文原文：process：萎凋、揉捻、发酵、干燥完成初制，再经筛拣等精制。 Verification status: source_supported； The four primary-processing steps in the old summary are compatible with this source. Refining steps such as sieving and sorting in the old text are not verified by this chapter's primary-processing text and are not yet included in the new steps. Chinese original / 中文原文：核验状态：source_supported；旧摘要的初制四步与本来源相容；旧文筛拣等精制未由本章初制原文核定，暂不纳入新步骤。 Ningde Prefectural Gazetteer: traditional black-tea production | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%8C%BA%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志：传统红茶制作 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%8C%BA%E5%BF%97/epub/ops/471.htm A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml appearance： Long, fine, slightly curved strips, lustrous black with down; bright red liquor. Chinese original / 中文原文：appearance：条索细长略曲，乌润并显毫，汤色红明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml aroma： Clean, sweet black-tea aroma. Chinese original / 中文原文：aroma：清甜的红茶香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml taste： Mellow, with sweetness. Chinese original / 中文原文：taste：醇和、带甜感。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml history： The Ningde Prefectural Gazetteer records Bailin tea-house trade and black tea processing, including mechanization during the Republican period. Chinese original / 中文原文：history：《宁德地区志》记录白琳茶行贸易与红茶加工，并述及民国时期制茶机械化。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Ningde Prefectural Gazetteer: traditional black-tea production | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%8C%BA%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志：传统红茶制作 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%8C%BA%E5%BF%97/epub/ops/471.htm A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml culture： Bailin’s tea firms and division between primary processing and refining illuminate eastern Fujian gongfu black tea’s industrial history. Chinese original / 中文原文：culture：白琳集镇的茶行、初制与精制分工，是理解闽东工夫红茶产业史的线索。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Ningde Prefectural Gazetteer: traditional black-tea production | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%8C%BA%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志：传统红茶制作 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%8C%BA%E5%BF%97/epub/ops/471.htm A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml identity： A gongfu black tea represented by Bailin in Fuding and the area around Mount Taimu, using the eastern Fujian gongfu black tea primary-processing system documented in local gazetteers. Chinese original / 中文原文：identity：以福鼎白琳及太姥山周边为代表的工夫红茶，使用地方志所记闽东工夫红茶初制体系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Ningde Prefectural Gazetteer · Volume 7, Tea Industry · Chapter 3, Tea Production · Section 2, Primary Processing. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志·卷七茶业·第三章茶叶生产·第二节初制 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Withering → rolling → fermentation (enzymatic oxidation) → initial drying, cooling, and final firing. Local gazetteers separately record earlier sun exposure, hand/foot rolling, and fire drying. The historical manual version is not layered onto modern mechanical primary processing; refining requires a separate original source. Chinese original / 中文原文：process：萎凋 → 揉捻 → 发酵（酶促氧化） → 初烘、摊凉、足火。地方志另记早期日晒、手脚揉与火焙方式，本档不把历史人工版叠加进现代机械初制。精制另需专门原文。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Ningde Prefectural Gazetteer · Volume 7, Tea Industry · Chapter 3, Tea Production · Section 2, Primary Processing. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志·卷七茶业·第三章茶叶生产·第二节初制 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Shared Modern Primary-Processing Version for Eastern Fujian Gongfu Black Tea, as Described in a Local Gazetteer Chinese original / 中文原文：逐步工序 / 地方志记述的闽东工夫红茶现代初制共用版 Local gazetteers separately record earlier sun exposure, hand/foot rolling, and fire drying. The historical manual version is not layered onto modern mechanical primary processing; refining needs a dedicated original source. Chinese original / 中文原文：地方志另记早期日晒、手脚揉与火焙方式，本档不把历史人工版叠加进现代机械初制。精制另需专门原文。 1. Withering ： Remove moisture through natural, combined sun-and-indoor, or trough withering. Key observations: The methods are alternative routes; they cannot all be strung together as mandatory operations. Chinese original / 中文原文：1. 萎凋：通过自然、日光与室内组合，或萎凋槽失水。 关键观察：几种方式为可选路线，不能全部串成必经工序。 Ningde Prefectural Gazetteer · Volume 7, Tea Industry · Chapter 3, Tea Production · Section 2, Primary Processing. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志·卷七茶业·第三章茶叶生产·第二节初制 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm 2. Rolling ： Shape strips and rupture cells to support subsequent oxidation. Key observations: Adjust to tenderness and withering degree, using light–heavy–light pressure. Chinese original / 中文原文：2. 揉捻：使叶条成形并破坏细胞，利于后续氧化。 关键观察：依据嫩度、萎凋程度调整，按轻重轻施压。 Ningde Prefectural Gazetteer · Volume 7, Tea Industry · Chapter 3, Tea Production · Section 2, Primary Processing. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志·卷七茶业·第三章茶叶生产·第二节初制 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm 3. Fermentation (enzymatic oxidation) ： Loosen and spread rolled leaves, controlling oxygen supply, temperature and humidity. Key observations: Observe leaf colour and fruity aroma rather than judging only by fixed time. Chinese original / 中文原文：3. 发酵（酶促氧化）：将揉捻叶疏松摊开，控制供氧和温湿。 关键观察：观察叶色及果香，避免只按固定时间判断。 Ningde Prefectural Gazetteer · Volume 7, Tea Industry · Chapter 3, Tea Production · Section 2, Primary Processing. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志·卷七茶业·第三章茶叶生产·第二节初制 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Initial drying, cooling and final firing ： Dry in stages to produce crude tea. Key observations: Times and temperatures are not interchangeable between equipment types; cooling is required between initial and final baking. Chinese original / 中文原文：4. 初烘、摊凉、足火：分阶段干燥成毛茶。 关键观察：设备不同不可互套时温；初烘与足火间须摊凉。 Ningde Prefectural Gazetteer · Volume 7, Tea Industry · Chapter 3, Tea Production · Section 2, Primary Processing. | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Chinese original / 中文原文：宁德地区志·卷七茶业·第三章茶叶生产·第二节初制 | https://data.fjdsfzw.org.cn/upload/Annals/2011/%E5%AE%81%E5%BE%B7%E5%9C%B0%E5%BF%97/epub/ops/471.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Long, fine, slightly curved strips, lustrous black with down; bright red liquor. Chinese original / 中文原文：外形与汤色原描述：条索细长略曲，乌润并显毫，汤色红明。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Source description of aroma ： Clean, sweet black-tea aroma. Chinese original / 中文原文：香气来源描述：清甜的红茶香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Source description of taste ： Mellow, with sweetness. Chinese original / 中文原文：滋味来源描述：醇和、带甜感。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Bailin Gongfu / Fuding's 2021 exhibition introduction ： Dry-leaf appearance: fine, elegant, tight strips, dark and lustrous with visible down. Liquor colour: bright. Aroma: fresh, clean fruit and appealing downy-bud fragrance. Taste: sweet, full, fresh and brisk. Infused leaves: vivid red, evenly tender. Chinese original / 中文原文：白琳工夫／2021福鼎参展介绍：干茶：条索紧结细秀，乌润显毫；汤色：明亮；香气：果香鲜纯，毫香沁心；滋味：甜浓鲜爽；叶底：红艳匀嫩 Evidence Status: source_supported； Location in the source: Quality passage following “Distinctive Production Techniques” ； Scope: A finished-product description republished in a trade-show introduction on 2021-04-29, without grade distinctions. It is neither a current standard nor this library's testing. The original first-publication page on Fuding White Tea has not been obtained; its status remains republished evidence. Chinese original / 中文原文：证据状态：source_supported；原文位置：“独特的制作工艺”后品质段；适用范围：2021-04-29产业展会介绍转载的成品描述，未分等级；不是现行标准，也不是本馆实测。原首发福鼎白茶页面尚未取得，保持转载证据身份。 Bailin Gongfu / Fuding's 2021 exhibition introduction | https://fjtea.cn/index.php/Culture/detail/id/36466.html Chinese original / 中文原文：白琳工夫／2021福鼎参展介绍 | https://fjtea.cn/index.php/Culture/detail/id/36466.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Bailin Gongfu Chinese original / 中文原文：实物图：白琳工夫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419605 https://www.pwsannong.com/booklib/database/sublibrary?ID=1361&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Bailin Gongfu; the gallery explicitly says “Bailin Gongfu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为白琳工夫；图集标题明确标注“白琳工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Zhenghe Gongfu Black Tea Chinese original / 中文原文：政和工夫 Zhenghe County, Nanping, Fujian Chinese original / 中文原文：福建省南平市政和县 identity： A gongfu black tea made from Zhenghe Dabaicha and local small- and medium-leaf materials; differences in material influence strip form and style. Chinese original / 中文原文：identity：以政和大白和当地中小叶原料加工的工夫红茶，原料差异影响条形与风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm process： Handle separately by cultivar and fresh-leaf condition, then wither, roll, oxidise and dry, followed by sieving, air separation, hand sorting, blending and finishing firing. Chinese original / 中文原文：process：分品种、分鲜叶状态处理，经萎凋、揉捻、发酵和干燥，再筛分、风选、拣剔、拼配及补火。 Verification status: source_supported； The old summary is compatible with, or less detailed than, this record's main route. This review checks only the new record's citation scope and does not upgrade other claims in older sources. Chinese original / 中文原文：核验状态：source_supported；旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm appearance： Plump, tight strands, lustrous dark with visible hairs; vivid red liquor. Chinese original / 中文原文：appearance：条索肥壮紧结、乌润显毫，茶汤红艳。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm aroma： Official protection materials describe a violet-like aroma. Chinese original / 中文原文：aroma：官方保护材料以紫罗兰样香描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm taste： Sweet, rich and mellow. Chinese original / 中文原文：taste：甘浓而醇和。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm history： Fujian's agricultural protection material records Xianyan Gongfu in 1874 and black-tea production using Zhenghe Dabaicha in 1896. These dates are relayed from that modern administrative source. Chinese original / 中文原文：history：福建省农业厅保护材料记述1874年仙岩工夫及1896年利用政和大白制红茶；这些年份据该现代行政材料转述。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm culture： The division between large-tea and small-tea materials and refined blending are key to understanding Zhenghe Gongfu beyond appearance-based naming. Chinese original / 中文原文：culture：大茶与小茶的原料分工和精制拼配，是政和工夫区别于只看外形命名的关键。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm identity： A local gongfu black tea from Zhenghe, Fujian; primary processing and refining should be recorded separately. Chinese original / 中文原文：identity：福建政和地方工夫红茶；初制和精制应分别记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Fresh-leaf classification and spreading → withering → rolling and oxidation → drying → sieving, winnowing, and picking → blending/even mixing, supplementary firing, and packaging. Uses the main sequence explicitly stated in the official document; historical background and awards are not treated as processing-control evidence. Chinese original / 中文原文：process：鲜叶分类与摊放 → 萎凋 → 揉捻、发酵 → 干燥 → 筛分、风选、拣剔 → 拼配匀堆、补火、包装。采用公文明确的主链；未把历史背景和荣誉当作加工控制证据。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Primary-processing-to-refining route recorded in the 2007 agriculture department letter Chinese original / 中文原文：逐步工序 / 2007农业厅函所载初制—精制路线 Uses the main sequence explicitly stated in the official document, not historical background or honours as processing-control evidence. Chinese original / 中文原文：采用公文明确的主链；未把历史背景和荣誉当作加工控制证据。 1. Sorting and spreading fresh leaves ： Sort by cultivar and sunny/rainy or morning/evening picking conditions, then spread with ventilation. Key observations: Avoid compressing fresh leaves in piles and differences in treatment before mixing. Chinese original / 中文原文：1. 鲜叶分类与摊放：按品种及晴雨、早晚采状态分类，通风摊放。 关键观察：避免鲜叶堆压和混匀前处理差异。 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm 2. Withering ： Lose moisture evenly in preparation for rolling and oxidation. Key observations: Control according to changes in leaf texture; do not impose green-tea fixation. Chinese original / 中文原文：2. 萎凋：均匀失水，为揉捻及氧化准备。 关键观察：以叶质变化控制，不套绿茶杀青。 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm 3. Rolling and oxidation ： Roll to rupture cells, then develop enzymatic oxidation under suitable conditions. Key observations: The stages connect in sequence; “fermentation” here is not microbial inoculation. Chinese original / 中文原文：3. 揉捻、发酵：揉破细胞，再在适宜条件下发展酶促氧化。 关键观察：前后相衔接，发酵不是接种微生物。 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Drying ： Use heat to inhibit enzyme activity and reduce moisture. Key observations: Primary processing yields crude tea. Chinese original / 中文原文：4. 干燥：用热抑制酶活并降低水分。 关键观察：初制完成后得到毛茶。 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm 5. Sieving, winnowing and sorting ： Refine appearance and cleanliness according to grade. Key observations: Follow the original grading logic of processing one grade and recovering several grades. Chinese original / 中文原文：5. 筛分、风选、拣剔：按级整理外形与净度。 关键观察：遵循原文单级付制、多级收回的分级思路。 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm 6. Blend evenly, apply supplementary firing and package ： Form finished-product batches, then apply supplementary firing and package. Key observations: Retain the original document's sequence: blend evenly before supplemental firing. Chinese original / 中文原文：6. 拼配匀堆、补火、包装：组织成品批次后补火包装。 关键观察：保持原文件先拼配匀堆后补火次序。 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Plump, tight strands, lustrous dark with visible hairs; vivid red liquor. Chinese original / 中文原文：外形与汤色原描述：条索肥壮紧结、乌润显毫，茶汤红艳。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Source description of aroma ： Official protection materials describe a violet-like aroma. Chinese original / 中文原文：香气来源描述：官方保护材料以紫罗兰样香描述。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Source description of taste ： Sweet, rich and mellow. Chinese original / 中文原文：滋味来源描述：甘浓而醇和。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233) | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Chinese original / 中文原文：福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号） | https://nynct.fujian.gov.cn/xxgk/zfxxgk/fdzdgknr/nyyw/ywgz/200810/t20081010_2619404.htm Zhenghe Gongfu / “large tea” made from Zhenghe Dabai cultivar ： Dry-leaf appearance: tightly formed, plump and downy, glossy dark; liquor colour: deep red; aroma: high and sweet; taste: rich; infused leaves: plump, reasonably red. Chinese original / 中文原文：政和工夫／政和大白茶制“大茶”：干茶外形：紧结、肥壮多毫，乌润；汤色：红浓；香气：高而香甜；滋味：浓厚；叶底：肥壮、尚红 Evidence Status: source_supported； Location in the source: Sentence on “large tea” in the first paragraph of the public Zhenghe Gongfu Black Tea entry ； Scope: Distinguished from “small tea” and blended finished products. Golden-yellow or orange-yellow liquor in the following product-characteristics passage is not combined here. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“政和工夫红茶”首段大茶句；适用范围：与小茶及拼配成品分别理解；不拼合后一个产品特性段的金黄或橙黄汤色。 Tea Encyclopedia · Zhenghe Gongfu: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1359&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·政和工夫：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1359&BaseID=1334&SiteID=123 Zhenghe Gongfu / “small tea” made from small-leaf cultivars ： Dry-leaf appearance: fine and tight. Liquor colour: slightly lighter than large-leaf tea, with no specific hue given. Aroma: similar to Qihong but less lasting. Taste: mellow and gentle. Infused leaves: evenly red. Chinese original / 中文原文：政和工夫／小叶种制“小茶”：干茶外形：细紧；汤色：较大茶稍浅（未给具体色相）；香气：近祁红香、但较欠持久；滋味：醇和；叶底：红匀 Evidence Status: source_supported； Location in the source: Sentence on “small tea” in the first paragraph of the public Zhenghe Gongfu Black Tea entry ； Scope: 'Slightly lighter' is the original's comparison with large-leaf tea; it is not inferred to mean orange-yellow or golden. Plump infused leaves described for large tea are not transferred to small tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“政和工夫红茶”首段小茶句；适用范围：“稍浅”是原文相对于大茶的描述，不推定为橙黄或金黄；不把大茶肥壮叶底套给小茶。 Tea Encyclopedia · Zhenghe Gongfu: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1359&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·政和工夫：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1359&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Zhenghe Gongfu Chinese original / 中文原文：实物图：政和工夫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419584 https://www.pwsannong.com/booklib/database/sublibrary?ID=1359&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Zhenghe Gongfu, and its gallery explicitly says “Zhenghe Gongfu Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为政和工夫；图集标题明确标注“政和工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Ninghong Gongfu Black Tea Chinese original / 中文原文：宁红 Xiushui County, Jiujiang, Jiangxi, and surrounding areas Chinese original / 中文原文：江西省九江市修水县及周边 identity： Gongfu black tea centred on Xiushui. “Ning” relates to the area's former names Fenning and Yining. Chinese original / 中文原文：identity：以修水为中心的工夫红茶；“宁”与当地旧称分宁、义宁有关。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 process： Light withering, heavy rolling and relatively thorough oxidation, followed by drying, sorting, finishing firing and batch blending. Chinese original / 中文原文：process：轻萎凋、重揉捻、较充分发酵，之后干燥、筛选、复火、匀堆。 Verification status: source_supported； The old summary is compatible with, or less detailed than, this record's main route. This review checks only the new record's citation scope and does not upgrade other claims in older sources. Chinese original / 中文原文：核验状态：source_supported；旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 appearance： Tightly formed strands with visible pointed tips and golden down, glossy dark colour. Chinese original / 中文原文：appearance：条索紧结，锋苗和金毫可见，色泽乌润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 aroma： A representative description is an apple-like fruity aroma. Chinese original / 中文原文：aroma：代表性描述为苹果样果香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 taste： Strong, mellow, fresh, and brisk. Chinese original / 中文原文：taste：浓醇鲜爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 history： National heritage material places its development in the Qing period and records 19th-century exports; it entered the national extended list in 2021. Chinese original / 中文原文：history：国家非遗资料将其发展置于清代，并记录19世纪外销；2021年列入国家级扩展项目。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 culture： Ninghong is connected with Xiushui tea-picking opera, tea songs, tea poetry and merchant exchanges. Chinese original / 中文原文：culture：宁红与修水采茶戏、茶歌、茶诗及茶商往来相互关联。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 identity： Gongfu black tea centered on Xiushui, Jiangxi, and surrounding areas. Chinese original / 中文原文：identity：以江西修水及周边为中心的工夫红茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Picking and grading → light withering → heavy rolling → full fermentation and drying → refining. Evidence is the written project account; transferable quantitative parameters for different equipment were not verified. Chinese original / 中文原文：process：采摘、分级 → 轻萎凋 → 重揉捻 → 足发酵、烘干 → 精制。以文字项目为证，未核可跨设备使用的量化参数。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Main primary-processing and refining sequence in the national Ninghong heritage project Chinese original / 中文原文：逐步工序 / 国家非遗宁红初制与精制主链 Textual operations are the evidence; quantitative parameters transferable across equipment were not verified. Chinese original / 中文原文：以文字项目为证，未核可跨设备使用的量化参数。 1. Picking and grading ： Sort fresh leaves by bud-and-leaf tenderness and evenness. Key observations: Single-bud, one-bud-one-leaf and some one-bud-two-leaf materials require separate handling. Chinese original / 中文原文：1. 采摘、分级：按芽叶嫩度和匀整程度整理鲜叶。 关键观察：单芽、一芽一叶及部分一芽二叶原料应分别把握。 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 2. Light withering ： Allow suitable moisture loss to soften the fresh leaves. Key observations: “Light” is relative within this technique, not rewritten as a uniform moisture figure. Chinese original / 中文原文：2. 轻萎凋：适度失水软化鲜叶。 关键观察：“轻”是本技艺的相对要求，不转写成统一含水数值。 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 3. Heavy rolling ： Roll into strands and promote contact among leaf constituents. Key observations: Rolling force must still follow the raw-material grade. Chinese original / 中文原文：3. 重揉捻：揉成条索并促进内含物接触。 关键观察：揉捻力度仍需服从原料等级。 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 4. Full fermentation and drying ： Allow oxidation to develop appropriately, then dry. Key observations: “Full” does not mean 100% oxidation or microbial fermentation. Chinese original / 中文原文：4. 足发酵、烘干：使氧化适度发展后干燥。 关键观察：“足”不是100%氧化，也不是微生物发酵。 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 5. Refining ： After sieving and sorting, re-fire, then blend evenly and box. Key observations: Do not omit sieving and sorting and treat primary tea as uniformly graded finished tea. Chinese original / 中文原文：5. 精制：筛分、拣剔后复火，再匀堆装箱。 关键观察：不可省去筛拣即将毛茶当统一等级成品。 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed strands with visible pointed tips and golden down, glossy dark colour. Chinese original / 中文原文：外形与汤色原描述：条索紧结，锋苗和金毫可见，色泽乌润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 Source description of aroma ： A representative description is an apple-like fruity aroma. Chinese original / 中文原文：香气来源描述：代表性描述为苹果样果香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 Source description of taste ： Strong, mellow, fresh, and brisk. Chinese original / 中文原文：滋味来源描述：浓醇鲜爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 Ninghong regional version: Xiushui Ninghong Tea (2025 protection requirements). ： Tightly formed, long slender tips, glossy dark; bright red liquor; high lasting sweet aroma; sweet mellow taste; light-red infused leaves. Chinese original / 中文原文：宁红地域版本：修水宁红茶（2025保护要求）：紧结，苗锋修长，乌润；红亮；甜香高长；甜醇；浅红。 Evidence Status: primary_source_verified； Location in the source: Section 662, PDF pages 1942–1944, IV(6)1. ； Scope: Protection requirements for Xiushui Ninghong Tea. Ninghong also has other production areas, including Tonggu; these are presented separately, not merged into a single grade. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第662节，PDF第1942—1944页，四（六）1；适用范围：修水宁红茶的保护要求；宁红另有铜鼓等产区，分开陈列，不合并为一个统一等级。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Ninghong regional version: Tonggu Ninghong (2025 protection requirements). ： Tight, fine, dark and lustrous strands with prominent golden down; vivid-red bright liquor; rich sweet aroma; rich, mellow, refreshing and smooth taste; red, tender infused leaves. Chinese original / 中文原文：宁红地域版本：铜鼓宁红（2025保护要求）：条索紧细、金毫显露，乌润；红艳明亮；甜香馥郁；浓醇爽滑；红嫩。 Evidence Status: primary_source_verified； Location in the source: Section 698, PDF pages 2047–2049, IV(5)1. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第698节，PDF第2047—2049页，四（五）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements for Xiushui Ninghong Tea. Ninghong also has other production areas, including Tonggu; these are presented separately, not merged into a single grade. Chinese original / 中文原文：修水宁红茶的保护要求；宁红另有铜鼓等产区，分开陈列，不合并为一个统一等级。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Ninghong Longxu Tea specimen and liquor (Ninghong Group product sample). Chinese original / 中文原文：实物图：宁红龙须茶实物与茶汤（宁红集团产品样本） https://www.gxnhtea.com/uploads/20221014/23b4dfb14fd4fc95c76fee7c7a2ff47d.jpg https://gxnhtea.com/ Basis for the match: The producer’s official Ninghong product section explicitly labels the thumbnail Ninghong Longxu Tea. The original shows bundled tea and red liquor in glassware. The group’s company introduction locates Ninghong’s production area and gardens in Xiushui, Jiangxi. Chinese original / 中文原文：对应依据：生产者官网宁红产品区单品缩图明确为宁红龙须茶，原图可见玻璃器内束形实物与红色茶汤；集团官网企业介绍将宁红产区与茶园定位江西修水。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A photograph of the Ninghong Longxu product form together with its packaging. This is a specific Ninghong form, not a representative appearance for ordinary loose Ninghong Gongfu. The image is the original site's 318 × 384-pixel product photograph. Chinese original / 中文原文：样本范围：宁红龙须花色的产品及包装合照，属于宁红的具体产品形态，不作为普通散形宁红工夫的外形代表。图像为318×384原站产品图。 Yihong Gongfu Black Tea Chinese original / 中文原文：宜红 Yichang, Enshi, and other tea-growing areas of Hubei Chinese original / 中文原文：湖北省宜昌、恩施等茶区 identity： Gongfu black tea shaped by western Hubei raw materials and Yichang's distribution and refining traditions. Chinese original / 中文原文：identity：以鄂西茶区原料及宜昌集散、精制传统形成的工夫红茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd process： After fresh-leaf withering, rolling, oxidation, and drying, screen, sort, blend by grade, and refire. Chinese original / 中文原文：process：鲜叶萎凋、揉捻、发酵、干燥后，按级别筛拣拼配、复火。 Verification status: source_supported； The old summary is compatible with, or less detailed than, this record's main route. This review checks only the new record's citation scope and does not upgrade other claims in older sources. Chinese original / 中文原文：核验状态：source_supported；旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd appearance： Fine, tight strands, lustrous dark with hairs; bright red liquor. Chinese original / 中文原文：appearance：条索紧细、乌润有毫，汤色红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd aroma： Fresh, clean aroma. Chinese original / 中文原文：aroma：香气鲜纯。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd taste： Fresh, mellow taste. Chinese original / 中文原文：taste：滋味鲜醇。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd history： Time-honoured-brand archives record Feng Shaoqiu promoting grade-specific refining and blending in 1952. A brand or factory's establishment year cannot replace Yihong's origin. Chinese original / 中文原文：history：老字号档案记录1952年冯绍裘推动分级精制和拼配；某品牌或工厂成立年份不能代替宜红起源。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd culture： Mountain unfinished tea, Yichang's processing and port facilities, and export channels form a connected industrial culture. Chinese original / 中文原文：culture：山区毛茶、宜昌加工口岸与出口渠道形成连贯的产业文化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd identity： Gongfu black tea from Yichang, Enshi and other tea districts in Hubei. This entry's process comes from a Yihong company's time-honoured-brand record and is not the sole SOP for the whole production area. Chinese original / 中文原文：identity：湖北宜昌、恩施等茶区的工夫红茶；本档工艺来自宜红企业老字号档案，不能等同整个产区唯一SOP。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Trough withering → rolling and clump breaking → fermentation (enzymatic oxidation) → initial and final firing → separate refining routes. The source covers both primary processing and route-specific refining. This entry summarizes the main logic without copying every machine parameter or elevating it to a mandatory code for the whole region. Chinese original / 中文原文：process：槽式萎凋 → 揉捻、解块 → 发酵（酶促氧化） → 毛火、足火 → 分路精制。来源既有初制也有分路精制；本档仅简述关键逻辑，不复制所有机械参数，不升级为全地域强制规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Yihong enterprise practice recorded in a time-honored brand archive Chinese original / 中文原文：逐步工序 / 老字号档案所记宜红企业实践版 The source covers both primary processing and separate refining routes. This record summarises only their key logic, without reproducing every machine parameter or presenting them as mandatory procedures throughout the region. Chinese original / 中文原文：来源既有初制也有分路精制；本档仅简述关键逻辑，不复制所有机械参数，不升级为全地域强制规程。 1. Trough withering ： Allow moisture loss in clean, ventilated facilities. Key observations: Adjust leaf depth and airflow, turn gently, and stop heating to cool before unloading. Chinese original / 中文原文：1. 槽式萎凋：在清洁通风设施中失水。 关键观察：调整叶层和风量，轻翻；下叶前停热降温。 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd 2. Rolling and breaking up clumps ： Roll to form strands and break apart clumps. Key observations: Increase pressure from light to heavy, then reduce it, adjusting to tenderness and degree of withering. Chinese original / 中文原文：2. 揉捻、解块：揉捻促成条索并解散团块。 关键观察：加压由轻到重再轻，随嫩度及萎凋程度调整。 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd 3. Fermentation (enzymatic oxidation) ： Control temperature, humidity and fresh-air supply. Key observations: Adjust spreading depth to raw materials and environment, judging leaf colour and aroma together. Chinese original / 中文原文：3. 发酵（酶促氧化）：控制温湿与新鲜空气供应。 关键观察：摊层随原料、环境调整，综合叶色和香气判定。 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Initial and final firing ： First carry out initial drying, then dry thoroughly. Key observations: The two heat-treatment stages differ in purpose and intensity. Chinese original / 中文原文：4. 毛火、足火：先初步干燥，再完成足干。 关键观察：两阶段热处理目的及强度有别。 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd 5. Refining through separate processing lines ： Sieving, air separation, sorting, cutting, supplementary firing and blending are organized by sieve fractions. Key observations: Winnow after screening and hand-sort after selection; cutting and rescreening are conditional branches, not one mandatory route for every tea. Chinese original / 中文原文：5. 分路精制：筛、风选、拣剔、切断、补火和拼配按筛号组织。 关键观察：筛后风、选后拣；切断及复筛为条件性分路，不画成所有茶必经的一条线。 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight strands, lustrous dark with hairs; bright red liquor. Chinese original / 中文原文：外形与汤色原描述：条索紧细、乌润有毫，汤色红亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Source description of aroma ： Fresh, clean aroma. Chinese original / 中文原文：香气来源描述：香气鲜纯。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Source description of taste ： Fresh, mellow taste. Chinese original / 中文原文：滋味来源描述：滋味鲜醇。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: fine, tightly formed, dark and lustrous strands with golden down; aroma: high, lasting sweetness; taste: rich and mellow; infused leaves: red and bright. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：条索细紧、带金毫，乌润；香气：甜香高长；滋味：浓醇；叶底：红亮 Evidence Status: source_supported； Location in the source: Public entry: “Yihong Gongfu Tea / Product Characteristics” ； Scope: Tea cream forms under cooling conditions and cannot be entered as the colour of hot liquor. No specific shade of red is inferred from this phenomenon. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“宜红工夫茶／产品特性”；适用范围：冷后浑是冷却条件下的现象，不能填成热汤颜色；未从该现象补具体红色。 Tea Encyclopedia · Yihong Gongfu: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1363&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·宜红工夫：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1363&BaseID=1334&SiteID=123 Yichang Yihong / regional variant in a 2020 government report ： Dry-leaf appearance: fine, tightly rolled, downy strips, lustrous black; liquor colour: vivid red; aroma: sweet and clean; taste: fresh and mellow; infused leaves: bright red. Chinese original / 中文原文：宜昌宜红／2020政务报道区域版本：干茶：条索紧细有毫，乌润；汤色：红艳；香气：甜纯；滋味：鲜醇；叶底：红亮 Evidence Status: source_supported； Location in the source: Six quality descriptions at the beginning of the article ； Scope: The Yichang Yihong regional version within the Yihong entry. Elsewhere in the article, an expert describes orange-red liquor and fruit-and-honey aroma; these are not combined with the opening description. Chinese original / 中文原文：证据状态：source_supported；原文位置：篇首六项品质描述；适用范围：宜红条目中的宜昌宜红区域版本。文章另一处专家说橘红汤、果蜜香，未与篇首拼混。 Wufeng Yihong: passing on memory through craftsmanship! | https://www.thepaper.cn/newsDetail_forward_8921366 Chinese original / 中文原文：五峰宜红，以“技艺”传承“记忆”！ | https://www.thepaper.cn/newsDetail_forward_8921366 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yihong Gongfu Chinese original / 中文原文：实物图：宜红工夫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419658 https://www.pwsannong.com/booklib/database/sublibrary?ID=1363&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Yihong Gongfu; the gallery explicitly says “Yihong Gongfu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or packaging. This source name is already recorded as an alias of Yihong in the library. Chinese original / 中文原文：对应依据：公开专题名称为宜红工夫；图集标题明确标注“宜红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为宜红的别名。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Yingde Black Tea Chinese original / 中文原文：英德红茶 Yingde, Qingyuan, Guangdong Chinese original / 中文原文：广东省清远市英德市 identity： A collective name for black tea from Yingde; Yinghong No. 9 is an important suitable cultivar, not a synonym. Chinese original / 中文原文：identity：英德产区红茶统称，英红九号是重要适制品种，二者并非同义词。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html process： Fresh leaves undergo black-tea withering, rolling, oxidation, and drying, adjusted by cultivar and product specification. Chinese original / 中文原文：process：鲜叶经红茶萎凋、揉捻、发酵、干燥加工，因品种和产品规格调整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html appearance： Lustrous dark dry leaves, sometimes with visible golden hairs; bright red liquor. Chinese original / 中文原文：appearance：干茶乌润，可显金毫，汤色红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html aroma： Fairly pronounced sweet aroma. Chinese original / 中文原文：aroma：甜香较明显。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html taste： Rich and mellow, sweet and brisk. Chinese original / 中文原文：taste：浓醇、甜爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html history： A historical interview records introduction of Yunnan large-leaf tea in 1956, selection of Yinghong No. 9 beginning in 1961, and provincial improved-cultivar recognition in 1988. Chinese original / 中文原文：history：文史访谈记载1956年引种云南大叶种、1961年开展英红九号选育，1988年获省级良种认定。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html culture： Yingde tea development combines introductions, breeding and local processing practice, illustrating the emergence of a modern black tea region. Chinese original / 中文原文：culture：英德茶业的发展结合引种、育种与地方制茶实践，是现代红茶产区形成的案例。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html identity： The research team records developments in broken black tea, strip-shaped black tea and clean continuous processing. The strip-shaped black-tea main chain is selected here. Chinese original / 中文原文：identity：研究团队记录了红碎茶、红条茶及清洁连续化加工的发展；这里选红条茶主链。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guangdong Agricultural Sciences, 2020, volume 47, issue 11: research on technological innovation in Yingde Black Tea. | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Chinese original / 中文原文：广东农业科学2020年第47卷第11期：英德红茶科技创新相关研究 | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Tea Research Institute | https://www.gdaas.cn/zzjg/ysdw/content/post_1011506.html Chinese original / 中文原文：茶叶研究所 | https://www.gdaas.cn/zzjg/ysdw/content/post_1011506.html Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Withering → rolling → oxidation (traditionally called fermentation) → drying. Broken-black-tea rolling-and-cutting equipment differs from equipment for strip-style black tea; the strip-tea rolling version does not cover every Yingde product. Specific parameters must correspond to cultivar and production line. Chinese original / 中文原文：process：萎凋 → 揉捻 → 氧化（传统称发酵） → 干燥。红碎茶揉切设备与条形红茶不同，不以条形揉捻版本覆盖所有英德产品；具体参数应对应品种和生产线。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guangdong Agricultural Sciences, 2020, volume 47, issue 11: research on technological innovation in Yingde Black Tea. | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Chinese original / 中文原文：广东农业科学2020年第47卷第11期：英德红茶科技创新相关研究 | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Tea Research Institute | https://www.gdaas.cn/zzjg/ysdw/content/post_1011506.html Chinese original / 中文原文：茶叶研究所 | https://www.gdaas.cn/zzjg/ysdw/content/post_1011506.html Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Main processing sequence for Yingde strip-shaped black tea Chinese original / 中文原文：逐步工序 / 英德红条茶加工主链 Broken-black-tea rolling-and-cutting equipment differs from that for strip-style tea. The strip-tea rolling version does not cover all Yingde products; specific parameters must match cultivar and production line. Chinese original / 中文原文：红碎茶揉切设备与条形红茶不同，不以条形揉捻版本覆盖所有英德产品；具体参数应对应品种和生产线。 1. Withering ： Fresh leaves lose moisture and soften. Key observations: Judge the appropriate degree by changes in leaf condition and aroma. Chinese original / 中文原文：1. 萎凋：鲜叶失水软化。 关键观察：以叶态及香气变化判断适度。 Guangdong Agricultural Sciences, 2020, volume 47, issue 11: research on technological innovation in Yingde Black Tea. | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Chinese original / 中文原文：广东农业科学2020年第47卷第11期：英德红茶科技创新相关研究 | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf 2. Rolling ： Roll to break cell structures and form strands. Key observations: Adjust pressure and duration according to tenderness. Chinese original / 中文原文：2. 揉捻：揉破组织、形成条索。 关键观察：压力与时间随嫩度调整。 Guangdong Agricultural Sciences, 2020, volume 47, issue 11: research on technological innovation in Yingde Black Tea. | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Chinese original / 中文原文：广东农业科学2020年第47卷第11期：英德红茶科技创新相关研究 | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf 3. Oxidation (traditionally called fermentation) ： Promote enzymatic oxidation of polyphenols and related reactions. Key observations: Manage temperature, humidity and ventilation; this is not microbial wet-piling. Chinese original / 中文原文：3. 氧化（传统称发酵）：促进多酚酶促氧化及相关反应。 关键观察：管理温湿与通气，不等同微生物渥堆。 Guangdong Agricultural Sciences, 2020, volume 47, issue 11: research on technological innovation in Yingde Black Tea. | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Chinese original / 中文原文：广东农业科学2020年第47卷第11期：英德红茶科技创新相关研究 | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Drying ： End the main biochemical changes and reduce moisture content. Key observations: Avoid dry exteriors with wet interiors. Chinese original / 中文原文：4. 干燥：结束主要生化变化，降低含水量。 关键观察：避免外干内湿。 Guangdong Agricultural Sciences, 2020, volume 47, issue 11: research on technological innovation in Yingde Black Tea. | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Chinese original / 中文原文：广东农业科学2020年第47卷第11期：英德红茶科技创新相关研究 | https://gdnykx.gdaas.cn/cn/article/pdf/preview/10.16768/j.issn.1004-874X.2020.11.023.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Lustrous dark dry leaves, sometimes with visible golden hairs; bright red liquor. Chinese original / 中文原文：外形与汤色原描述：干茶乌润，可显金毫，汤色红亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Source description of aroma ： Fairly pronounced sweet aroma. Chinese original / 中文原文：香气来源描述：甜香较明显。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Source description of taste ： Rich and mellow, sweet and brisk. Chinese original / 中文原文：滋味来源描述：浓醇、甜爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Chinese original / 中文原文：粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事 | https://www.gdwsw.gov.cn/wsbl/content/post_41509.html Yingde Black Tea / variant with golden hairs described in the introduction ： Dry-leaf appearance: rounded, tight strips with abundant golden down, lustrous bright gold. Liquor colour: bright red. Aroma: downy or floral, rich and lasting. Taste: strong and brisk. Infused leaves: soft, red and bright. Chinese original / 中文原文：英德红茶／简介所述金毫外观版本：干茶外形：条索圆紧，金毫多，金黄润亮；汤色：红亮；香气：毫香或花香，浓郁持久；滋味：浓爽；叶底：柔软红亮 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The introduction specifies no grade and is not generalized to all Yingde black tea. Another public entry describes dark, lustrous dry tea and is recorded separately. Brown-red after adding milk is a drinking variation, not merged into the original liquor colour. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：简介未指定等级；不外推所有英德红茶。另一个公开条目外形为乌润，分记录。加奶后棕红是饮用变体，不合并为原汤色。 Tea Encyclopedia · Yingde Black Tea: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1364&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·英德红茶：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1364&BaseID=1334&SiteID=123 Yingde Black Tea / lustrous-dark appearance variant in the public entry ： Dry-leaf appearance: plump and tightly rolled, lustrous black with visible down; infused leaves: red, soft, evenly bright. Chinese original / 中文原文：英德红茶／公开条目乌润外观版本：干茶外形：肥壮紧结、乌润显毫；叶底：红软、均匀明亮 Evidence Status: source_supported； Location in the source: Public entry “Yingde Black Tea — Yingde Hongcha.” ； Scope: Differs from the feature introduction's “golden, lustrous and bright” wording. The source gives no grade, so the descriptions are not merged into one dry-leaf colour. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“英德红茶 Yingde Hongcha”；适用范围：与专题简介金黄润亮表述不同，来源未说明等级，不合成单一干茶颜色。 Tea Encyclopedia · Yingde Black Tea: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1364&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·英德红茶：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1364&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yingde black tea Chinese original / 中文原文：实物图：英德红茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419730 https://www.pwsannong.com/booklib/database/sublibrary?ID=1364&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Yingde Black Tea, and the gallery title explicitly labels the image 'Yingde Black Tea Dry Leaves'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为英德红茶；图集标题明确标注“英德红茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Jiuqu Hongmei Black Tea Chinese original / 中文原文：九曲红梅 Zhoupu, Shuangpu, and other parts of Xihu District, Hangzhou, Zhejiang Chinese original / 中文原文：浙江省杭州市西湖区周浦、双浦等区域 identity： A local strip-shaped black tea from Hangzhou. Re-'fermenting' finished Longjing green tea must not be understood as its normal production method. Chinese original / 中文原文：identity：杭州地方条形红茶，不能将成品龙井绿茶再“发酵”理解为其正常生产方式。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Flavor chemistry of freshly produced Jiuqu Hongmei teas of different grades | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Chinese original / 中文原文：不同等级新九曲红梅茶的风味化学特征 | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Hangzhou intangible-heritage stories: Jiuqu Hongmei | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html Chinese original / 中文原文：杭州非遗文化故事：九曲红梅 | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html process： Fresh leaves undergo withering, rolling, fermentation and drying. The study compares different oxygen-supply methods during fermentation. Chinese original / 中文原文：process：鲜叶经萎凋、揉捻、发酵和干燥；研究比较了不同通氧发酵方式。 Verification status: source_supported； The older four-step summary is compatible with the standard but omits clump-breaking, two-stage drying, and refining. The comparison of oxygen-supplied oxidation comes from another study; its experimental conditions are not made mandatory standard stages. Chinese original / 中文原文：核验状态：source_supported；旧摘要四步与标准相容但漏解块、两段干燥及精制；通氧发酵比较来自另项研究，本档未将实验条件写成标准必经步骤。 Flavor chemistry of freshly produced Jiuqu Hongmei teas of different grades | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Chinese original / 中文原文：不同等级新九曲红梅茶的风味化学特征 | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 appearance： Fine, tight curls, dark and lustrous, with bright red liquor. Chinese original / 中文原文：appearance：细紧卷曲、乌润，茶汤红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hangzhou intangible-heritage stories: Jiuqu Hongmei | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html Chinese original / 中文原文：杭州非遗文化故事：九曲红梅 | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html aroma： The research samples show relatively high fresh, sweet aroma; process changes affect aroma. Chinese original / 中文原文：aroma：研究样品呈较高的鲜甜香，工艺改变会影响香气。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Flavor chemistry of freshly produced Jiuqu Hongmei teas of different grades | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Chinese original / 中文原文：不同等级新九曲红梅茶的风味化学特征 | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 taste： The research sample is described as sweet and mellow. Chinese original / 中文原文：taste：研究样品以甘醇描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Flavor chemistry of freshly produced Jiuqu Hongmei teas of different grades | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Chinese original / 中文原文：不同等级新九曲红梅茶的风味化学特征 | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 history： The making technique entered Hangzhou's municipal heritage list in 2006 and Zhejiang's provincial list in 2009. These records do not determine its initial creation date. Chinese original / 中文原文：history：制作技艺于2006年列入杭州市级、2009年列入浙江省级非遗；具体初创年代仍不由这些记录决定。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Hangzhou intangible-heritage stories: Jiuqu Hongmei | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html Chinese original / 中文原文：杭州非遗文化故事：九曲红梅 | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html culture： Alongside Hangzhou's green-tea tradition, it shows how fresh leaves from one region become different tea categories through different methods. Chinese original / 中文原文：culture：与杭州绿茶传统并行，展示同一地区鲜叶通过不同制法形成不同茶类。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hangzhou intangible-heritage stories: Jiuqu Hongmei | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html Chinese original / 中文原文：杭州非遗文化故事：九曲红梅 | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html identity： A local Hangzhou black tea. This record follows its specific 2023 processing code, using fresh leaves rather than already-made Longjing green tea. Chinese original / 中文原文：identity：杭州地方红茶，本档依据2023年专属加工规程，原料为鲜叶而非已制成的龙井绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b DB3301/T 1122—2023, Technical Code for Processing Jiuqu Hongmei Tea: bibliographic record. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=FB1361EF72FB95E8E05397BE0A0A005E Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程：题录 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=FB1361EF72FB95E8E05397BE0A0A005E Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Withering → rolling and clump-breaking → fermentation (enzymatic oxidation) → initial drying and cooling → secondary drying → sieving/picking, blending, and even mixing. Cloth-bag fermentation is only one of four alternatives. This record excludes popular accounts that incorrectly call withering “heat-fixing” or describe reprocessing finished green tea into this tea. Chinese original / 中文原文：process：萎凋 → 揉捻、解块 → 发酵（酶促氧化） → 初烘、摊凉 → 复烘 → 筛分拣剔、拼配匀堆。布袋发酵只是四种可选方式之一。本档不采用把萎凋称“刹青”或把成品绿茶再加工为本茶的科普误述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b DB3301/T 1122—2023, Technical Code for Processing Jiuqu Hongmei Tea: bibliographic record. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=FB1361EF72FB95E8E05397BE0A0A005E Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程：题录 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=FB1361EF72FB95E8E05397BE0A0A005E Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / DB3301/T 1122—2023 main route and optional methods. Chinese original / 中文原文：逐步工序 / DB3301/T1122—2023主链及可选方式 Cloth-bag oxidation is only one of four options. This entry rejects popular explanations that mislabel withering as heat-fixing or describe this tea as reprocessed finished green tea. Chinese original / 中文原文：布袋发酵只是四种可选方式之一。本档不采用把萎凋称“刹青”或把成品绿茶再加工为本茶的科普误述。 1. Withering ： Use natural or trough withering; sunlight may be a conditional supplement. Key observations: Roll after leaves soften and the green smell subsides. Fresh leaves with surface water receive cold-air treatment first. Chinese original / 中文原文：1. 萎凋：采用自然或槽式萎凋，日光可作条件性补充。 关键观察：叶质柔软、青气减退后再揉；有表面水的鲜叶先冷风处理。 DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b 2. Rolling and breaking up clumps ： Roll into strands by hand or machine, then break apart clumps. Key observations: Machine pressure follows light–heavy–light. The clump-breaking stage shown separately in the diagram must not be omitted. Chinese original / 中文原文：2. 揉捻、解块：手工或机械揉捻成条，随后解散团块。 关键观察：机械加压轻重轻；不能省掉图中单列的解块。 DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b 3. Fermentation (enzymatic oxidation) ： Options include cloth bags, natural conditions, an oxidation room or automatic equipment. Key observations: Routes have different controls. Judge by evenly red leaves and sweet floral aroma; do not join four equipment alternatives in series. Chinese original / 中文原文：3. 发酵（酶促氧化）：可选布袋、自然、发酵室或自动设备方式。 关键观察：各路控制不同；综合红匀叶色及甜花香判断，不串联四种设备。 DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Initial baking and cooling ： Initial baking is mechanical or combines sunlight with mechanical drying. Key observations: Dry until the strands tighten, then spread to cool. The combined initial-drying process must not be reduced to sun-drying throughout. Chinese original / 中文原文：4. 初烘、摊凉：采用机械，或日光与机械相结合的初烘。 关键观察：干至条索收紧后摊凉；不得将复合初烘简化为全程日晒。 DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b 5. Repeat baking ： Dry thoroughly using a machine dryer or baking. Key observations: The code requires moisture no more than 7%, to be confirmed by testing. Chinese original / 中文原文：5. 复烘：采用机器烘干或烘焙达到足干。 关键观察：规程要求含水量不超过7%，应检测确认。 DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b 6. Sieve and sort, then blend and mix evenly ： After removing yellow leaves and fines, blend according to grade. Key observations: Package promptly to prevent moisture and contamination, with traceable processing records for each batch. Chinese original / 中文原文：6. 筛分拣剔、拼配匀堆：去黄片碎末后，按等级组织拼配。 关键观察：包装及时防潮污染，各批加工记录可追溯。 DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Chinese original / 中文原文：DB3301/T 1122—2023 九曲红梅茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/91d160170df359394620944637b548a364c554643360b342c7af4004a22a7b3b Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight curls, dark and lustrous, with bright red liquor. Chinese original / 中文原文：外形与汤色原描述：细紧卷曲、乌润，茶汤红亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Hangzhou intangible-heritage stories: Jiuqu Hongmei | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html Chinese original / 中文原文：杭州非遗文化故事：九曲红梅 | https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html Source description of aroma ： The research samples show relatively high fresh, sweet aroma; process changes affect aroma. Chinese original / 中文原文：香气来源描述：研究样品呈较高的鲜甜香，工艺改变会影响香气。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Flavor chemistry of freshly produced Jiuqu Hongmei teas of different grades | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Chinese original / 中文原文：不同等级新九曲红梅茶的风味化学特征 | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Source description of taste ： The research sample is described as sweet and mellow. Chinese original / 中文原文：滋味来源描述：研究样品以甘醇描述。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Flavor chemistry of freshly produced Jiuqu Hongmei teas of different grades | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Chinese original / 中文原文：不同等级新九曲红梅茶的风味化学特征 | https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200210-073 Publisher's public feature / ungraded finished-tea description ： Aroma: clean; taste: sweet and mellow Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：香气：清香；滋味：甜醇 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Only the introduction's explicit closing descriptions of a fresh aroma and sweet, mellow taste are used. 'Red in colour' does not specify dry tea or liquor, so liquor colour is left blank. Stomach-warming claims and questionable award dates are not adopted. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：只取简介结尾明确香清、滋味甜醇；“色红”未说干茶或茶汤，汤色留空；暖胃及存在疑点的获奖年代未采用。 Tea Encyclopedia · Jiuqu Hongmei: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1355&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·九曲红梅：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1355&BaseID=1334&SiteID=123 Zhejiang intangible heritage educational material / Jiuqu Hongmei, ungraded ： Dry-leaf appearance: fine, tight, hook-like curls, glossy dark; liquor colour: vivid red; aroma: fresh, compared in the original to red plum blossom; taste: fresh and refreshing. Chinese original / 中文原文：浙江非遗科普／九曲红梅，未分等级：干茶：卷曲细紧如钩，乌润；汤色：红艳；香气：清香，原文比作红梅；滋味：清鲜爽口。 Evidence Status: source_supported； Location in the source: Last sentence of the subsection on Jiuqu Hongmei black tea-making techniques ； Scope: The popular-science description gives no grade or batch. It says nothing about infused leaves, which remain blank. Suspected editorial errors such as “tiaosu” and “baihao” were not adopted. Chinese original / 中文原文：证据状态：source_supported；原文位置：九曲红梅红茶制作技艺小节末句；适用范围：科普描述未标等级或批次；原文未写叶底，继续留空。“条素”“白豪”等编辑疑词未采入。 Zhejiang Tea Heritage Goes Far Beyond These Six Elements Inscribed on the Representative List of Humanity! | https://www.ihchina.cn/news_1_details/26362.html Chinese original / 中文原文：浙茶非遗项目，远远不止入选“人类非遗代表作”这6个！ | https://www.ihchina.cn/news_1_details/26362.html 2017 Hangzhou Tea Culture Expo Feature / Jiuqu Hongmei, Without Grades ： Dry-leaf appearance: fine and curved like hooks, lustrous black with visible golden down; liquor colour: bright red; aroma: rich; taste: fresh and brisk with a sweet aftertaste; infused leaves: vivid red, with intact bud-and-leaf sets. Chinese original / 中文原文：2017杭州茶文化博览会专题／九曲红梅，未分等级：干茶：形细而弯曲如钩，乌润、显金毫；汤色：红亮；香气：馥郁；滋味：鲜爽、回甘；叶底：红艳成朵。 Evidence Status: source_supported； Location in the source: Main-text section on the production area and quality of Jiuqu Hongmei ； Scope: A Hangzhou Net feature, with no grade or batch; not an actual test of a particular prize-winning tea-fair sample. Chinese original / 中文原文：证据状态：source_supported；原文位置：正文九曲红梅产区与品质段；适用范围：杭州网专题介绍，未标等级或批次，不视为茶博会某一获奖样品实测。 Jiuqu Hongmei — 2017 Hangzhou Tea Culture Expo | https://hzteaexpo.hangzhou.com.cn/content/2017-03/20/content_6498207.htm Chinese original / 中文原文：九曲红梅—2017杭州茶文化博览会 | https://hzteaexpo.hangzhou.com.cn/content/2017-03/20/content_6498207.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 This source gives no infused-leaf description; inferred even or bright red is not added. Chinese original / 中文原文：本来源没有叶底描述；不补入推断的红匀或红亮。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Jiuqu Hongmei Chinese original / 中文原文：实物图：九曲红梅干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419420 https://www.pwsannong.com/booklib/database/sublibrary?ID=1355&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Jiuqu Hongmei; the gallery explicitly says “Jiuqu Hongmei Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为九曲红梅；图集标题明确标注“九曲红梅干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Chuanhong Gongfu Black Tea Chinese original / 中文原文：川红 Yibin, Sichuan, and surrounding tea-growing areas Chinese original / 中文原文：四川省宜宾及周边茶区 identity： A representative Sichuan gongfu black tea, with Yibin's processing tradition an important foundation. Chinese original / 中文原文：identity：四川工夫红茶的代表产品，以宜宾加工传统为重要基础。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm process： After withering, rolling, oxidation, and drying, fresh-leaf tea is screened, blended, and refired. Chinese original / 中文原文：process：鲜叶萎凋、揉捻、发酵、干燥后，经筛分、拼配和复火整理。 Verification status: source_supported； The old summary is compatible with, or less detailed than, this record's main route. This review checks only the new record's citation scope and does not upgrade other claims in older sources. Chinese original / 中文原文：核验状态：source_supported；旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm appearance： Fine, tight strands, lustrous dark with hairs; bright red liquor. Chinese original / 中文原文：appearance：条索细紧、乌润有毫，汤色红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm aroma： Floral-fruity and candied-orange-like aromas are common descriptions. Chinese original / 中文原文：aroma：花果香、橘糖样香是常见描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm taste： Fresh and mellow, with sweetness. Chinese original / 中文原文：taste：鲜醇、带甜感。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm history： Ministry of Agriculture and Rural Affairs material records the formal naming of Chuanhong in 1952 and also describes earlier local black-tea processing. Its production techniques entered Sichuan's heritage list in 2014. Chinese original / 中文原文：history：农业农村部资料记1952年正式命名“川红”，同时介绍更早的本地红茶加工实践；2014年制作技艺列入四川省非遗。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm culture： Charcoal baking and local raw materials fostered a black tea style distinct from pine-smoked Xiaozhong. Export trade is part of its modern history. Chinese original / 中文原文：culture：木炭烘焙与地方原料应用推动了不同于松烟小种的红茶风格，外销是其近现代历史组成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm identity： A Sichuan gongfu black tea represented by processing traditions in Yibin and elsewhere. Chinese original / 中文原文：identity：以宜宾等地加工传统为代表的四川工夫红茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Picking and withering → rolling and oxidation → drying → screening, blending and mixing to uniformity → refiring for aroma and boxing. The article is an official promotional introduction; detailed production specifications still require separate verification. Historical pinewood and charcoal heat sources are not described as the only contemporary methods. Chinese original / 中文原文：process：采摘、萎凋 → 揉捻、发酵 → 干燥 → 筛分、拼配匀堆 → 复火提香、装箱。该文属官方推广介绍，详尽生产规范仍须另核；不把历史松柴、木炭热源说成当代唯一方式。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Main Chuanhong processing sequence recorded by the Agricultural Trade Promotion Center Chinese original / 中文原文：逐步工序 / 农业贸易促进中心所记川红主链 An official promotional introduction; detailed production specifications still require separate checking. Historical pinewood and charcoal heat sources are not described as the only modern methods. Chinese original / 中文原文：该文属官方推广介绍，详尽生产规范仍须另核；不把历史松柴、木炭热源说成当代唯一方式。 1. Picking and withering ： After harvest, the fresh leaves lose moisture through withering. Key observations: Record bud-and-leaf grade and raw-material evenness separately. Chinese original / 中文原文：1. 采摘、萎凋：鲜叶采收后经萎凋失水。 关键观察：芽叶等级和原料匀度应分别记录。 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm 2. Rolling and oxidation ： Roll first, then develop enzymatic oxidation. Key observations: The source provides no universally applicable times or temperatures; do not invent them. Chinese original / 中文原文：2. 揉捻、发酵：先揉捻，继而发展酶促氧化。 关键观察：来源未给可通用的时温，不补造。 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 3. Drying ： Complete drying in primary processing. Key observations: The report emphasises slow low-temperature baking, not fixed parameters for all equipment. Chinese original / 中文原文：3. 干燥：完成初制干燥。 关键观察：报道强调低温慢焙风格，但不是所有设备的固定参数。 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm 4. Sieve, blend and mix evenly ： After primary processing, sort by grade and combine batches. Key observations: Distinguish primary-processed crude tea from refined finished tea. Chinese original / 中文原文：4. 筛分、拼配匀堆：初制后按级整理、组合批次。 关键观察：初制毛茶与精制成品分开。 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm 5. Re-fire to enhance aroma, then pack into boxes ： Sort, re-fire, then package. Key observations: Packaging should prevent moisture regain and contamination. Chinese original / 中文原文：5. 复火提香、装箱：整理后复火，再包装。 关键观察：包装应防止返潮和污染。 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight strands, lustrous dark with hairs; bright red liquor. Chinese original / 中文原文：外形与汤色原描述：条索细紧、乌润有毫，汤色红亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Source description of aroma ： Floral-fruity and candied-orange-like aromas are common descriptions. Chinese original / 中文原文：香气来源描述：花果香、橘糖样香是常见描述。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Source description of taste ： Fresh and mellow, with sweetness. Chinese original / 中文原文：滋味来源描述：鲜醇、带甜感。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 The long history of Sichuan Chuanhong Gongfu | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chinese original / 中文原文：历史悠久的四川川红工夫 | https://gjcr.moa.gov.cn/cxf/202205/t20220519_6399715.htm Chuanhong / handmade version from the 1950s–1970s described in the introduction. ： Dry-leaf appearance: fine, tightly rolled and elegant; aroma: rich floral-fruity or orange-candy fragrance. Chinese original / 中文原文：川红／简介所述20世纪50—70年代手工版本：干茶外形：紧细秀丽；香气：浓郁花果香或橘糖香 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The original associates this quality with a historical route of natural withering, careful hand rolling and charcoal baking; it does not cover later mechanized versions. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：原文将此品质系于自然萎凋、手工精揉、木炭烘焙的历史路径，不覆盖后来机械版。 Tea Encyclopedia · Chuanhong Gongfu: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1362&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·川红工夫：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1362&BaseID=1334&SiteID=123 Chuanhong Gongfu Black Tea quality background / introduction to a 2024 paper. ： Dry-leaf appearance: elegant, lustrous black, with visible downy tips; liquor colour: vivid red; aroma: high; taste: mellow; infused leaves: evenly red. Chinese original / 中文原文：川红工夫红茶品质背景描述／2024论文引言：干茶：外形秀丽，色泽乌润，毫峰显露；汤色：红艳；香气：香高；滋味：味醇；叶底：红匀 Evidence Status: source_supported； Location in the source: PDF page 2, printed page 269, second introduction paragraph; not an experimental table. ； Scope: A quality description retold in the introduction to the 2024 paper, citing reference [8]. It is not the five-factor measured result for each of the paper’s seven samples. Aroma scores are not included as this library’s scores. The full PDF was read through the web tool; local access failed with TLS. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第2页、印刷269页，引言第二段，非实验表；适用范围：2024论文引言转述的品质描述，原文引参考文献[8]；不作为本论文七个样品各自的五项实测结果，不收录香气得分为本馆评分。PDF由Web全文读得，本机TLS失败。 Chuanhong Gongfu Black Tea quality background / introduction to a 2024 paper. | https://cdn.sciengine.com/doi/pdfView/71E9AEBC004F4533B81C26F57524FDE0 Chinese original / 中文原文：川红工夫红茶品质背景描述／2024论文引言 | https://cdn.sciengine.com/doi/pdfView/71E9AEBC004F4533B81C26F57524FDE0 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Chuanhong Gongfu Chinese original / 中文原文：实物图：川红工夫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419614 https://www.pwsannong.com/booklib/database/sublibrary?ID=1362&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Chuanhong Gongfu, and its gallery explicitly says “Chuanhong Gongfu Dry Tea.” Inspection confirms an actual tea sample, not a garden, utensils or packaging. The library already records this source name as an alias of Chuanhong. Chinese original / 中文原文：对应依据：公开专题名称为川红工夫；图集标题明确标注“川红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为川红的别名。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Zunyihong Black Tea Chinese original / 中文原文：遵义红 Associated tea-growing areas of Zunyi, Guizhou Chinese original / 中文原文：贵州省遵义市相关茶区 identity： A local Zunyi black tea product with curled strips, straight strips, granular forms, and others. Chinese original / 中文原文：identity：遵义地方红茶产品，有卷曲条形、直条形和颗粒形等形态。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf process： Processed by the black-tea route of withering, rolling, oxidation and drying, with shaping adjusted to the product type. Chinese original / 中文原文：process：按红茶路线经萎凋、揉捻、发酵、干燥加工，成形方式随产品类型调整。 Verification status: source_supported； The earlier text summarizes four black-tea steps and mentions shape variations, which is broadly compatible. The new record is limited to granular tea and adds shaping after initial firing but before final firing. “Shape arbitrarily after drying” cannot be treated as the sequence for every form. Chinese original / 中文原文：核验状态：source_supported；旧文按红茶四步概括并提形制变化，方向相容；新档限定颗粒形，补上毛火后做形再足火，不能把“干燥后再任意成形”当全部形态顺序。 DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf appearance： May be black-yellow-brown with golden down and vivid-red bright liquor. Chinese original / 中文原文：appearance：可呈黑黄褐色、显金毫，汤色红艳明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf aroma： Lasting sweet aroma. Chinese original / 中文原文：aroma：持久甜香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf taste： Fresh, brisk and full-bodied. Chinese original / 中文原文：taste：鲜爽、醇厚。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf history： DB52/T 1000—2018 is a locatable modern product-standard record; its year is not the tea's year of invention. Chinese original / 中文原文：history：DB52/T 1000—2018为可定位的现代产品标准记录；它的年份并非茶叶始创年。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf culture： The same regional brand permits different shapes. The library should record both form and processing specifications, avoiding treating shape as a tea category. Chinese original / 中文原文：culture：同一地域品牌允许不同外形，资料库应同时记录形制和加工规格，避免把形状当成茶类。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf identity： Zunyi Black Tea as defined in the 2025 code includes granular, curled, and straight-strip forms. This record selects the granular route. Chinese original / 中文原文：identity：2025规程所定义的遵义红茶，包含颗粒、卷曲和直条等形态；本档选择颗粒形路线。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong) | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 DB5203/T 43—2025 Zunyi Black Tea (Zunyi Hong): Catalogue Record | https://dbba.sacinfo.org.cn/stdDetail/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）：题录 | https://dbba.sacinfo.org.cn/stdDetail/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml process： Withering → rolling and clump-breaking → fermentation (enzymatic oxidation) → initial firing and cooling → granular shaping → final firing, sorting, and packaging. The code’s overall sequence explicitly states initial firing → shaping → final firing. It gives only principles for the curled form, while the straight-strip provision separately states that oxidized leaves are directly straightened. The three forms are not forcibly combined into one SOP. Chinese original / 中文原文：process：萎凋 → 揉捻、解块 → 发酵（酶促氧化） → 毛火、摊凉 → 颗粒形做形 → 足火、整理包装。规程总链明确毛火→做形→足火；卷曲形仅给原则，直条形条款另称发酵叶直接理条，不强行把三种形态拼成一个SOP。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong) | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 DB5203/T 43—2025 Zunyi Black Tea (Zunyi Hong): Catalogue Record | https://dbba.sacinfo.org.cn/stdDetail/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）：题录 | https://dbba.sacinfo.org.cn/stdDetail/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / DB5203/T 43—2025, pellet-shaped processing version. Chinese original / 中文原文：逐步工序 / DB5203/T43—2025颗粒形加工版 The specification's overall sequence is explicitly initial drying → shaping → final drying. Only principles are given for the curled form, while the straight-strip clause separately says the oxidised leaves go directly into straightening. The three forms are not forced into one SOP. Chinese original / 中文原文：规程总链明确毛火→做形→足火；卷曲形仅给原则，直条形条款另称发酵叶直接理条，不强行把三种形态拼成一个SOP。 1. Withering ： Natural, hot-air or combined withering may be used. Key observations: Spread evenly and loosely, turning gently; when surface water is present, use cool air before warm air. Chinese original / 中文原文：1. 萎凋：自然、热风或复式萎凋可选。 关键观察：均匀蓬松摊放，轻翻；表面有水时先冷风后热风。 DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong) | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 2. Rolling and breaking up clumps ： Machine-roll into strips; tea still loose after clump-breaking and sieving may be rolled again. Key observations: Apply light–heavy–light pressure; whether to roll again depends on strip condition. Chinese original / 中文原文：2. 揉捻、解块：机械揉成条，解块筛面仍松的茶可复揉。 关键观察：按轻重轻加压，是否复揉由条索状态决定。 DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong) | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 3. Fermentation (enzymatic oxidation) ： Place loosened leaves evenly in trays, maintaining oxygen supply, temperature and humidity. Key observations: Aim for moderately processed leaves that are red-yellow with distinct floral and fruity aromas. Fully red or brown-red leaves are not necessarily better. Chinese original / 中文原文：3. 发酵（酶促氧化）：解块叶均匀入框，维持供氧和温湿。 关键观察：以红黄色并有明显花果香的适度叶相为目标；熟红或褐红不等于更好。 DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong) | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml 4. Initial firing and cooling ： First dry, then promptly spread to cool. Key observations: This stage retains moisture for shaping and should not be mistaken for final drying. Chinese original / 中文原文：4. 毛火、摊凉：先初烘，再及时摊凉。 关键观察：本段保留做形所需水分，不应误当足干。 DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong) | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 5. Shaping into granules ： Roll and compress in a double-pan curling machine, combining pan loads twice. Key observations: Judge by moisture, tightness and weightiness, then spread to cool after removal from the pan. Chinese original / 中文原文：5. 颗粒形做形：在双锅曲毫机中滚动挤压，经两次并锅调整。 关键观察：结合含水与紧结重实程度判定，下锅后摊凉。 DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong) | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 6. Final firing, sorting and packaging ： Final firing for aroma enhancement brings moisture below 6%; refining separately follows the cited code. Key observations: The cited refining rules were not read for this record. A complete subsequent sieve-number sequence is not fabricated. Chinese original / 中文原文：6. 足火、整理包装：足火提香达到含水量低于6%；精制另按引用规程执行。 关键观察：本档未读取所引用精制细则，不虚构后续全套筛号流程。 DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong) | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Chinese original / 中文原文：DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/1898bca2f632eadbe0bb965cd9d68f12394b41172e274d476709cfd10a109368 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： May be black-yellow-brown with golden down and vivid-red bright liquor. Chinese original / 中文原文：外形与汤色原描述：可呈黑黄褐色、显金毫，汤色红艳明亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Source description of aroma ： Lasting sweet aroma. Chinese original / 中文原文：香气来源描述：持久甜香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Source description of taste ： Fresh, brisk and full-bodied. Chinese original / 中文原文：滋味来源描述：鲜爽、醇厚。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 DB52/T 1000—2018 Zunyi Hong | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Chinese original / 中文原文：DB52/T 1000—2018 遵义红 | https://nynct.guizhou.gov.cn/xwzx/wjzz/201810/W020181023570633556191.pdf Zunyi Hong / quality description in the public entry ： Dry-leaf appearance: tight and slender, brown and glossy, with visible golden down, uniform and clean. Liquor colour: vivid bright red. Aroma: clean and lasting. Taste: fresh, brisk, rich and mellow. Infused leaves: tender, uniform and bright red. Chinese original / 中文原文：遵义红／公开条目品质描述：干茶外形：紧细、褐色油润、显金毫且匀净；汤色：红艳明亮；香气：纯正持久；滋味：鲜爽醇厚；叶底：嫩匀红亮 Evidence Status: source_supported； Location in the source: Public entry 'Zunyi Hong'. ； Scope: The introduction’s orange-red liquor and brown-yellow dry tea are another description, with no grade or shape specified. These are not combined with the entry’s vivid red liquor and brown leaves into one standard. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“遵义红 Zunyi Hong”；适用范围：简介的汤橙红、干茶褐黄为另一表述，未明等级或形态，未与条目红艳和褐色拼成同一标准。 Tea Encyclopedia · Zunyi Hong: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1365&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·遵义红：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1365&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Zunyi Hong tea Chinese original / 中文原文：实物图：遵义红干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419779 https://www.pwsannong.com/booklib/database/sublibrary?ID=1365&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Zunyi Hong; the gallery explicitly says “Zunyi Hong Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为遵义红；图集标题明确标注“遵义红干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Sun Moon Lake Black Tea Chinese original / 中文原文：日月潭红茶 Around Sun Moon Lake, Yuchi Township, Nantou County, Taiwan Chinese original / 中文原文：台湾南投县鱼池乡日月潭周边 identity： A collective name for black teas from Yuchi, encompassing different large-leaf resources and bred cultivars. Chinese original / 中文原文：identity：鱼池红茶产区产品总称，包含不同大叶种及育成品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object process： Made through black-tea withering, rolling, oxidation and drying, with raw-material cultivars accounting for some aroma and taste differences. Chinese original / 中文原文：process：红茶萎凋、揉捻、发酵、干燥制成，原料品种决定部分香味差异。 Verification status: source_supported； The old summary is compatible with, or less detailed than, this record's main route. This review checks only the new record's citation scope and does not upgrade other claims in older sources. Chinese original / 中文原文：核验状态：source_supported；旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。 Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object appearance： Dark, lustrous dry leaves, with a bright red liquor. Chinese original / 中文原文：appearance：干茶乌润，茶汤红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object aroma： Hongyu (TTES No. 18) is often described with mint- and cinnamon-like aromas; Hongyun (TTES No. 21) is known for citrus-blossom aroma. Chinese original / 中文原文：aroma：红玉（台茶18号）常以薄荷、肉桂样香描述；红韵（台茶21号）以柑橘花香见长。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object taste： Rich and sweet, or sweet and brisk, depending on the cultivar. Chinese original / 中文原文：taste：甘浓、甜爽，品种间不同。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object history： Cultural-memory-library materials record twentieth-century introduction/development and local naming in 1977. Differing 1920s introduction dates in sources are not forced into agreement. Chinese original / 中文原文：history：文化记忆库资料记录20世纪引种与发展，并记1977年地方命名；不将不同资料中的1920年代引种年份强行合并。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object culture： Origin names, TTES cultivar numbers, and product names operate at different levels, reflecting modern breeding alongside local tea culture. Chinese original / 中文原文：culture：产区名、台茶编号和商品名构成不同层次，体现现代育种与地方茶文化的结合。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object identity： A regional black tea range around Yuchi and Sun Moon Lake in Nantou, Taiwan, using different large-leaf resources and developed cultivars. Chinese original / 中文原文：identity：台湾南投鱼池、日月潭周边的地域红茶系列，覆盖不同大叶种资源及育成品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Origins of Taiwan's black-tea homeland | https://www.tbrs.gov.tw/ws.php?id=4801 Chinese original / 中文原文：台湾红茶故乡的起源 | https://www.tbrs.gov.tw/ws.php?id=4801 Fragrant Tea in Taiwan: tea cultivars | https://web3.nmns.edu.tw/Exhibits/102/FormosaTea/FormosaTea6-1.html Chinese original / 中文原文：茶香台湾：茶树品种 | https://web3.nmns.edu.tw/Exhibits/102/FormosaTea/FormosaTea6-1.html process： Withering → rolling and clump breaking → completion of oxidation → high-temperature drying. This is a representative regional process from a research and extension institution, not a dedicated SOP for every Yuchi factory or cultivar. Clump breaking and oxidation can overlap; the diagram distinguishes a broken-leaf route. Chinese original / 中文原文：process：萎凋 → 揉捻、解块 → 补足氧化 → 高温干燥。这是科研推广机构的区域代表工艺，不是所有鱼池工厂、所有品种的专属SOP；解块与氧化可交叠，图区分碎形路线。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Origins of Taiwan's black-tea homeland | https://www.tbrs.gov.tw/ws.php?id=4801 Chinese original / 中文原文：台湾红茶故乡的起源 | https://www.tbrs.gov.tw/ws.php?id=4801 Fragrant Tea in Taiwan: tea cultivars | https://web3.nmns.edu.tw/Exhibits/102/FormosaTea/FormosaTea6-1.html Chinese original / 中文原文：茶香台湾：茶树品种 | https://web3.nmns.edu.tw/Exhibits/102/FormosaTea/FormosaTea6-1.html Biochemical mechanisms of tea fermentation | https://www.tea-science.com/CN/abstract/abstract236.shtml Chinese original / 中文原文：制茶发酵的生化机制 | https://www.tea-science.com/CN/abstract/abstract236.shtml Step-by-step processing / Tea Research Station's Shared Taiwanese Strip-Shaped Black Tea Route, Mapped to the Sun Moon Lake Series Chinese original / 中文原文：逐步工序 / 茶改场台湾条形红茶共用路线，映射日月潭系列 A regional representative process from a research/extension institution, not an exclusive SOP for every Yuchi factory or cultivar. Clump-breaking and oxidation may overlap; the diagram distinguishes the broken-tea route. Chinese original / 中文原文：这是科研推广机构的区域代表工艺，不是所有鱼池工厂、所有品种的专属SOP；解块与氧化可交叠，图区分碎形路线。 1. Withering ： Allow fresh tea leaves to lose a suitable amount of moisture and soften. Key observations: This page gives principles shared by black tea, not verified cultivar-specific parameters for Yuchi. Chinese original / 中文原文：1. 萎凋：茶菁适度失水软化。 关键观察：本页给红茶共用原理，未核鱼池各品种专用参数。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 2. Rolling and breaking up clumps ： The strip route does not cut leaves; rolling and deblocking may be repeated. Key observations: Keep this separate from the cutting and crushing route used for broken black tea. Chinese original / 中文原文：2. 揉捻、解块：条形路线不切碎，揉捻与解块可反复进行。 关键观察：与碎形红茶切碎揉碎的路径分开。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 3. Completing oxidation ： Complete oxidation under suitable humidity. Key observations: Maintain oxidation conditions until black tea aroma and colour develop. Chinese original / 中文原文：3. 补足氧化：在适宜湿度下补足氧化。 关键观察：保持氧化条件，待红茶香气、色泽形成。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 4. High-temperature drying ： Use heat to stop enzyme activity, then complete drying. Key observations: This chain does not use the oolong sequence of heat-fixing before rolling; the routes must not be mixed. Chinese original / 中文原文：4. 高温干燥：以热停止酶活，再完成干燥。 关键观察：此链没有乌龙式先杀青后揉捻，不能混用。 Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Dark, lustrous dry leaves, with a bright red liquor. Chinese original / 中文原文：外形与汤色原描述：干茶乌润，茶汤红亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Source description of aroma ： Hongyu (TTES No. 18) is often described with mint- and cinnamon-like aromas; Hongyun (TTES No. 21) is known for citrus-blossom aroma. Chinese original / 中文原文：香气来源描述：红玉（台茶18号）常以薄荷、肉桂样香描述；红韵（台茶21号）以柑橘花香见长。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Source description of taste ： Rich and sweet, or sweet and brisk, depending on the cultivar. Chinese original / 中文原文：滋味来源描述：甘浓、甜爽，品种间不同。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Taiwan Tea Story Museum | https://theme.moa.gov.tw/showcase.php?id=2 Chinese original / 中文原文：台湾茶叶故事馆 | https://theme.moa.gov.tw/showcase.php?id=2 Sun Moon Lake black-tea cultural materials | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Chinese original / 中文原文：日月潭红茶文化资料 | https://tcmb.culture.tw/zh-tw/detail?id=569243&indexCode=Culture_Object Sun Moon Lake Black Tea Origin Certification Mark Specification: Quality Characteristics ： Fine, tightly formed, even, weighty, glossy strips; purple-black to purple-red. Liquor colour is vivid red, clear and bright. Aroma is fresh, pronounced, and lasting, with floral and ripe-fruit notes. Taste is rich without astringency, clean without being thin, sweet, clear, and brisk. Infused leaves are soft and copper-red. Chinese original / 中文原文：日月潭红茶产地证明标章规范书：品质特征：条索精细紧结匀整、重实有光泽；紫黑至紫红色；鲜明艳红，澄清明亮；清高而长，具有花香、熟果香；味浓不涩，纯而不淡，甘清甜爽；叶质柔软，呈红铜色。 Evidence Status: primary_source_verified； Location in the source: PDF page 6, III (2) 1–5 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第6页三（二）1—5；适用范围：见具体记录标题与原文 Yuchi Township Office, Nantou County: Rules for Use of the “Sun Moon Lake Black Tea” Certification Mark of Origin. | https://www.tipo.gov.tw/wSite/public/Attachment/0/f1745912360235.pdf Chinese original / 中文原文：南投县鱼池乡公所「日月潭红茶」产地证明标章使用规范书 | https://www.tipo.gov.tw/wSite/public/Attachment/0/f1745912360235.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Sun Moon Lake Black Tea dry leaves (Yuchi Township Farmers' Association) Chinese original / 中文原文：实物图：日月潭红茶干茶（鱼池乡农会） https://cdn1-next.cybassets.com/s/files/32178/ckeditor/pictures/content_05cd2cfe-5547-4167-aa72-3e457f6e644f.jpg https://www.yuchi.org.tw/pages/variety Basis for the match: The Yuchi Township Farmers' Association page introduces the strip-shaped dry tea of Sun Moon Lake Black Tea before showing this image, and explicitly identifies the Yuchi–Sun Moon Lake area on the same page. Chinese original / 中文原文：对应依据：鱼池乡农会原页先介绍日月潭红茶条型茶乾，再展示该图，同页明确鱼池日月潭产区。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： An illustration of the Sun Moon Lake Black Tea series. Specific cultivar and year are unspecified; it is not arbitrarily identified as Hongyu. Chinese original / 中文原文：样本范围：日月潭红茶系列介绍图，具体品系和年份未标明，不自行指定为红玉。 Anhua Dark Tea Chinese original / 中文原文：安化黑茶 Anhua County, Yiyang, Hunan Chinese original / 中文原文：湖南省益阳市安化县 identity： A collection of regional dark-tea products from Anhua, usually introduced as Three Tips, Three Bricks and One Huajuan; it does not refer only to Fuzhuan. Chinese original / 中文原文：identity：安化地域黑茶产品集合，通常按三尖、三砖、一花卷介绍，不是只指茯砖。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The Anhua dark-tea cultural system makes the list | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html Chinese original / 中文原文：安化黑茶文化系统榜上有名 | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html process： First make unfinished dark tea, then use sieving and blending, steaming to soften, pressing or golden-flower development as appropriate to the product. Chinese original / 中文原文：process：先制作黑毛茶，再随产品采用筛拼、蒸软、压制或发花等工艺。 Verification status: source_supported； The older text correctly distinguishes crude dark tea from finished-product branches. The new dossier adds an ordered primary-processing sequence, while still not applying steaming and pressing or fungal flowering to every Sanjian, Sanzhuan, and Huajuan product. Chinese original / 中文原文：核验状态：source_supported；旧文正确区分黑毛茶和成品分支；新档补初制有序链，仍不把蒸压、发花套到所有三尖三砖一花卷。 Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html appearance： Forms include loose tea, bricks and cylindrical huajuan rolls. Chinese original / 中文原文：appearance：有散形、砖形和圆柱花卷等形态。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The Anhua dark-tea cultural system makes the list | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html Chinese original / 中文原文：安化黑茶文化系统榜上有名 | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html aroma： Different products exhibit aged, roasted, or fungal-flowering-related aromas; they cannot all be described as containing golden flowers. Chinese original / 中文原文：aroma：不同制品分别体现陈香、焙香或发花相关香气，不能概括为全部都有金花。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html taste： Aims for a mellow, full character, varying with the specific product. Chinese original / 中文原文：taste：以醇厚为类型取向，具体随制品变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html history： Hunan government material records the Anhua Dark Tea agricultural heritage system and related intangible heritage, reflecting the interconnected ecology, craft and trade of tea production. Chinese original / 中文原文：history：湖南省政府资料记录安化黑茶农业文化系统及相关非遗，反映产茶生态、工艺与商贸的整体联系。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed The Anhua dark-tea cultural system makes the list | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html Chinese original / 中文原文：安化黑茶文化系统榜上有名 | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html culture： The Three Tips are Tianjian, Gongjian and Shengjian; the Three Bricks are Fuzhuan, Heizhuan and Huazhuan; Huajuan includes Qianliang, Bailiang and others. Chinese original / 中文原文：culture：三尖指天尖、贡尖、生尖；三砖指茯砖、黑砖、花砖；花卷包括千两、百两等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The Anhua dark-tea cultural system makes the list | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html Chinese original / 中文原文：安化黑茶文化系统榜上有名 | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html identity： Anhua's regional dark tea range, commonly including Xiangjian, Heizhuan, Huazhuan, Fuzhuan and Huajuan products. Chinese original / 中文原文：identity：安化地域黑茶系列，常分湘尖、黑砖、花砖、茯砖及花卷等产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hunan Anhua dark-tea cultural system | https://jgs.agri.gov.cn/detail/zh/37006.html Chinese original / 中文原文：湖南安化黑茶文化系统 | https://jgs.agri.gov.cn/detail/zh/37006.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 process： Spreading and heat-fixing → initial rolling → pile fermentation → re-rolling and drying. The Qianliang branch additionally undergoes steaming, basket filling, pressing, and sun drying; the Fuzhuan branch includes sieving/blending, pile fermentation, pressing, and fungal-flowering drying. Fungal flowering is not required for all Anhua Dark Tea. This main sequence ends at unrefined dark tea. Chinese original / 中文原文：process：摊放、杀青 → 初揉 → 渥堆 → 复揉、干燥。千两分支另经汽蒸、装篓、压制和日晒干燥；茯砖另经筛拼、渥堆、压制、发花干燥等。发花不是所有安化黑茶的必经工序，本主线止于黑毛茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hunan Anhua dark-tea cultural system | https://jgs.agri.gov.cn/detail/zh/37006.html Chinese original / 中文原文：湖南安化黑茶文化系统 | https://jgs.agri.gov.cn/detail/zh/37006.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Step-by-step processing / Shared primary-processing variant for primary dark tea in the agricultural heritage entry Chinese original / 中文原文：逐步工序 / 农业文化遗产条目黑毛茶共用初制版 The Qianliang branch additionally undergoes steaming, basket loading, pressing and sun drying; Fu brick tea additionally undergoes sieving/blending, pile fermentation, pressing, fungal flowering and drying. Flowering is not mandatory for every Anhua dark tea. This main sequence ends at unfinished dark tea. Chinese original / 中文原文：千两分支另经汽蒸、装篓、压制和日晒干燥；茯砖另经筛拼、渥堆、压制、发花干燥等。发花不是所有安化黑茶的必经工序，本主线止于黑毛茶。 1. Spreading and heat-fixing ： Spread the fresh leaves, then heat-fix. Key observations: This is not the black-tea route of withering followed by full oxidation. Chinese original / 中文原文：1. 摊放、杀青：鲜叶摊放后杀青。 关键观察：不是红茶先萎凋后充分氧化的路线。 Hunan Anhua dark-tea cultural system | https://jgs.agri.gov.cn/detail/zh/37006.html Chinese original / 中文原文：湖南安化黑茶文化系统 | https://jgs.agri.gov.cn/detail/zh/37006.html 2. Initial rolling ： Perform initial rolling after heat-fixing. Key observations: Pressure is controlled according to raw-material tenderness; the source gives no uniform value. Chinese original / 中文原文：2. 初揉：杀青后初步揉捻。 关键观察：具体压力随原料嫩度控制，来源未给统一数值。 Hunan Anhua dark-tea cultural system | https://jgs.agri.gov.cn/detail/zh/37006.html Chinese original / 中文原文：湖南安化黑茶文化系统 | https://jgs.agri.gov.cn/detail/zh/37006.html 3. Pile fermentation ： Pile the rolled leaves for transformation. Key observations: Dark tea pile fermentation involves moist heat and microorganisms; it cannot be labelled merely as black tea's enzymatic oxidation. Chinese original / 中文原文：3. 渥堆：揉捻叶进行堆积转化。 关键观察：黑茶渥堆涉及湿热与微生物作用，不能仅标成红茶酶促氧化。 Hunan Anhua dark-tea cultural system | https://jgs.agri.gov.cn/detail/zh/37006.html Chinese original / 中文原文：湖南安化黑茶文化系统 | https://jgs.agri.gov.cn/detail/zh/37006.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 4. Repeat rolling and drying ： After wet-piling, roll again and dry to produce primary dark tea. Key observations: Crude dark tea is material for later products, not a completed Fu brick. Chinese original / 中文原文：4. 复揉、干燥：渥堆后再次揉捻并干燥，形成黑毛茶。 关键观察：黑毛茶是后续产品的原料，不等于一块茯砖已完成。 Hunan Anhua dark-tea cultural system | https://jgs.agri.gov.cn/detail/zh/37006.html Chinese original / 中文原文：湖南安化黑茶文化系统 | https://jgs.agri.gov.cn/detail/zh/37006.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Forms include loose tea, bricks and cylindrical huajuan rolls. Chinese original / 中文原文：外形与汤色原描述：有散形、砖形和圆柱花卷等形态。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 The Anhua dark-tea cultural system makes the list | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html Chinese original / 中文原文：安化黑茶文化系统榜上有名 | https://www.hunan.gov.cn/hnszf/hnyw/szdt/202001/t20200107_11034422.html Source description of aroma ： Different products exhibit aged, roasted, or fungal-flowering-related aromas; they cannot all be described as containing golden flowers. Chinese original / 中文原文：香气来源描述：不同制品分别体现陈香、焙香或发花相关香气，不能概括为全部都有金花。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html Source description of taste ： Aims for a mellow, full character, varying with the specific product. Chinese original / 中文原文：滋味来源描述：以醇厚为类型取向，具体随制品变化。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html Yongtaifu Qianliang Tea: a named brand series within Anhua Dark Tea. ： Regular form, evenly lustrous colour, tightly and uniformly compressed; clear and bright, tung-oil coloured liquor; full-bodied and rounded taste; opened-out, lively infused leaves. Chinese original / 中文原文：永泰福千两茶：安化黑茶中的具名品牌系列：外形规范，色泽油润齐整，茶体紧结匀实；明净，色似桐油；醇厚圆润；舒展活泛。 Evidence Status: primary_source_verified； Location in the source: Brand-introduction paragraph beginning “Yongtaifu Qianliang Tea uses...” ； Scope: Applies only to Yongtaifu's Qianliang tea range. The camphor and pine aromas separately attributed to Xiangyaxi in the original are not included here. It does not represent all Anhua dark tea. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：品牌介绍“永泰福千两茶以...”段；适用范围：仅对应永泰福千两茶系列；原文另述香崖溪的樟香松香未混入本条，不代表全部安化黑茶。 Digital Museum of Time-Honoured Brands — Yongtaifu | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/ba28911e08ab4f55bd29d6bab4468962 Chinese original / 中文原文：老字号数字博物馆—永泰福 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/ba28911e08ab4f55bd29d6bab4468962 Anhua dark tea subtype: Baishaxi Xiangjian No. 1 (Tianjian). ： Lustrous dark; orange-yellow; fresh fragrance; rich and full; yellow-brown. Chinese original / 中文原文：安化黑茶子类：白沙溪湘尖一号（天尖）：乌润；橙黄；清香；浓厚；黄褐。 Evidence Status: primary_source_verified； Location in the source: Xiangjian → paragraph beginning “Xiangjian No. 1 and...” ； Scope: The original explicitly identifies Xiangjian as produced by Anhua Baishaxi Tea Factory. This is only an example of the Xiangjian No. 1 subtype, not shared characteristics of every Anhua dark-tea form. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：湘尖→“湘尖一号和...”段；适用范围：原文明确湘尖由安化白沙溪茶厂生产；本条仅为湘尖一号子类例证，不作为安化黑茶各形态共同特征。 Tea culture: Hunan dark tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685394.html Chinese original / 中文原文：茶文化之：湖南黑茶 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685394.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Applies only to Yongtaifu's Qianliang tea range. The camphor and pine aromas separately attributed to Xiangyaxi in the original are not included here. It does not represent all Anhua dark tea. Chinese original / 中文原文：仅对应永泰福千两茶系列；原文另述香崖溪的樟香松香未混入本条，不代表全部安化黑茶。 The original explicitly identifies Xiangjian as produced by Anhua Baishaxi Tea Factory. This is only an example of the Xiangjian No. 1 subtype, not shared characteristics of every Anhua dark-tea form. Chinese original / 中文原文：原文明确湘尖由安化白沙溪茶厂生产；本条仅为湘尖一号子类例证，不作为安化黑茶各形态共同特征。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Sample of Tianjian within Anhua dark tea Chinese original / 中文原文：实物图：安化黑茶的天尖茶样本 https://www.lixianghualai.com/uploadfile/2025/0616/20250616250244.jpg https://www.lixianghualai.com/index.php?a=show&c=index&catid=19&id=26&m=content Basis for the match: The producer's Tianjian page in its traditional Anhua dark-tea series explicitly gives Anhua, Hunan, Grade 1 unfinished dark tea and 2 kg. The original product photograph shows loose tea itself and tea liquor, and the text also labels it Tianjian Tea. Chinese original / 中文原文：对应依据：生产者安化黑茶传统系列天尖茶页面明确湖南安化产地、一级黑毛茶、2公斤；原始商品图显示散茶本体与茶汤，文字也标天尖茶。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Lixiang Hualai Tianjian loose-tea sample within Anhua Dark Tea. It cannot represent the shapes of Fuzhuan, Heizhuan, Qianliang and all other forms; the original product display board is retained. Chinese original / 中文原文：样本范围：安化黑茶中的理想华莱天尖散茶样本，不能代表茯砖、黑砖、千两等全部外形；保留原始商品展板。 Fuzhuan Brick Tea Chinese original / 中文原文：茯砖茶 Traditional processing areas including Yiyang, Hunan; Jingyang in Shaanxi has a separate regional product Chinese original / 中文原文：湖南益阳等传统加工地；陕西泾阳另有地域产品 identity： A compressed tea made from crude dark tea, characterised by fungal flowering. Regional products require separate records. Chinese original / 中文原文：identity：以黑毛茶加工、以发花为特色的紧压茶产品，地域产品之间需分别记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html process： After preparation and pile fermentation, crude tea is built into bricks, conditions are controlled to promote fungal flowering, then it is dried. Chinese original / 中文原文：process：毛茶经过整理、渥堆等处理后筑制，并控制条件促进发花，随后干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html appearance： Brick-shaped, with golden granules from golden-flower development visible inside. Chinese original / 中文原文：appearance：砖形，内部可见发花形成的金黄色颗粒。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html aroma： Has distinctive aromas associated with fungal flowering and aging. Chinese original / 中文原文：aroma：具有发花和陈化相关的特色香气。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html taste： Mellow and substantial. Chinese original / 中文原文：taste：醇和、厚实。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html history： Yiyang Fuzhuan production techniques entered the national intangible heritage list in 2008; this event is not the first creation of Fuzhuan Tea. Chinese original / 中文原文：history：益阳茯砖制作技艺于2008年进入国家级非遗名录；该事件不等于茯砖最初诞生。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html culture： Long supplied to northwestern drinking cultures as border tea; brick form suits transport and storage. Chinese original / 中文原文：culture：长期作为边销茶进入西北饮茶生活，茶砖形态适合运输与储存。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html identity： Fuzhuan production separates crude-tea treatment, brick building, and controlled fungal flowering. Chinese original / 中文原文：identity：茯砖制作把毛茶处理、筑砖和受控发花分为不同阶段。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html T/HNTI 067—2024 Technical Procedure for Intelligent Golden-Flower Development and Drying of Fuzhuan Tea | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 Chinese original / 中文原文：T/HNTI 067—2024 茯砖茶智能发花及干燥技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 process： Raw-material preparation → moulding and pressing → initial drying and resting → fungal flowering → drying. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure. Chinese original / 中文原文：process：原料处理 → 筑制成型 → 进烘、晾置 → 发花 → 干燥。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html T/HNTI 067—2024 Technical Procedure for Intelligent Golden-Flower Development and Drying of Fuzhuan Tea | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 Chinese original / 中文原文：T/HNTI 067—2024 茯砖茶智能发花及干燥技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Raw-material treatment ： Sort, blend and pile-treat primary dark tea according to the process. Key observations: Record primary dark-tea processing and brick-tea refining as separate stages. Chinese original / 中文原文：1. 原料处理：黑毛茶按工艺整理、拼配及堆处理。 关键观察：黑毛茶初制与砖茶精制分阶段记录。 Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html 2. Compacting into shape ： Compress the treated raw material into tea bricks. Key observations: The brick's moisture content and degree of compression affect subsequent fungal flowering. Chinese original / 中文原文：2. 筑制成型：处理后的原料筑成茶砖。 关键观察：砖体含水、松紧影响后续发花。 Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html 3. Loading for baking and airing ： Place moist bricks in a clean drying room, leave gaps and reduce temperature. Key observations: The drying room is clean and free of off-odours. Chinese original / 中文原文：3. 进烘、晾置：湿砖进入洁净烘房，留间隙并降温。 关键观察：烘房清洁且无异味。 T/HNTI 067—2024 Technical Procedure for Intelligent Golden-Flower Development and Drying of Fuzhuan Tea | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 Chinese original / 中文原文：T/HNTI 067—2024 茯砖茶智能发花及干燥技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 4. Fungal flowering ： Adjust the environment to encourage the growth of specific microorganisms. Key observations: Monitor temperature, humidity and internal brick condition by batch. Visible golden flowers do not replace safety testing. Chinese original / 中文原文：4. 发花：调节环境，使特定微生物生长。 关键观察：按批次监测温湿和砖内状态，肉眼金花不能替代安全检测。 T/HNTI 067—2024 Technical Procedure for Intelligent Golden-Flower Development and Drying of Fuzhuan Tea | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 Chinese original / 中文原文：T/HNTI 067—2024 茯砖茶智能发花及干燥技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 5. Drying ： After fungal flowering meets the processing requirements, raise the temperature to dry. Key observations: Test final moisture rather than judging appearance alone. Chinese original / 中文原文：5. 干燥：发花达到工艺要求后升温干燥。 关键观察：检测终水分，不只看外表。 T/HNTI 067—2024 Technical Procedure for Intelligent Golden-Flower Development and Drying of Fuzhuan Tea | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 Chinese original / 中文原文：T/HNTI 067—2024 茯砖茶智能发花及干燥技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTM2OTc1 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Brick-shaped, with golden granules from golden-flower development visible inside. Chinese original / 中文原文：外形与汤色原描述：砖形，内部可见发花形成的金黄色颗粒。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html Source description of aroma ： Has distinctive aromas associated with fungal flowering and aging. Chinese original / 中文原文：香气来源描述：具有发花和陈化相关的特色香气。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html Source description of taste ： Mellow and substantial. Chinese original / 中文原文：滋味来源描述：醇和、厚实。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Fu brick tea-making techniques) | https://www.ihchina.cn/project_details/14623.html Chinese original / 中文原文：黑茶制作技艺（茯砖茶制作技艺） | https://www.ihchina.cn/project_details/14623.html Introduction to Hunan dark tea: special fu brick ： Rectangular brick, black-brown surface; bright reddish-yellow liquor; clean aroma; full, mellow taste; reasonably even black-brown infused leaves. Chinese original / 中文原文：湖南黑茶介绍：特制茯砖：长方砖形，砖面黑褐；红黄明亮；纯正；醇厚；黑褐尚匀。 Evidence Status: primary_source_verified； Location in the source: Fu brick → paragraph beginning “The shape of Fu brick tea is...” ； Scope: The source distinguishes specially made and ordinary Fu bricks, shown as two separate records. They are not generalized into one standard for every origin and year. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：茯砖→“茯砖茶外形为...”段；适用范围：来源区分特制与普通茯砖，按两种记录独立展示；不外推为所有产地及年份的茯砖统一标准。 Tea culture: Hunan dark tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685394.html Chinese original / 中文原文：茶文化之：湖南黑茶 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685394.html Introduction to Hunan dark tea: ordinary fu brick ： Rectangular brick, yellow-brown surface; reasonably bright red-yellow liquor; clean, characteristic aroma; mellow and reasonably strong taste; coarse, mature, dark-brown infused leaves. Chinese original / 中文原文：湖南黑茶介绍：普通茯砖：长方砖形，砖面黄褐；红黄尚明；纯正；醇和、尚浓；黑褐粗老。 Evidence Status: primary_source_verified； Location in the source: Fu brick → sentence beginning “The surface of an ordinary Fu brick...” ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：茯砖→“普通茯砖砖面...”句；适用范围：见具体记录标题与原文 Tea culture: Hunan dark tea | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685394.html Chinese original / 中文原文：茶文化之：湖南黑茶 | https://www.hunan.gov.cn/hnszf/jxxx/hxwh/cwd/201711/t20171111_4685394.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The source distinguishes specially made and ordinary Fu bricks, shown as two separate records. They are not generalized into one standard for every origin and year. Chinese original / 中文原文：来源区分特制与普通茯砖，按两种记录独立展示；不外推为所有产地及年份的茯砖统一标准。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Fu brick tea sample: Xiangyi “One in Ten Thousand” tea brick Chinese original / 中文原文：实物图：茯砖茶样品：湘益“万里挑一”茶砖 https://img2.voc.com.cn/2022/08/02/88920b0c580559861ee691de62c7575eed67ae3b1659424954.png https://www.hunantoday.cn/news/xhn/202208/15566890.html Basis for the match: New Hunan publishes a named Xiangyi assessment article identifying Hunan Yiyang Tea Factory Co., Ltd. The attached image shows an unwrapped tea brick; its pixels were inspected. Chinese original / 中文原文：对应依据：新湖南刊载湘益具名审评文章，明确生产者为湖南省益阳茶厂有限公司，所附图片可见无包装茶砖实物；已查看像素。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： The Xiangyi “Wanli Tiaoyi” product sample published by Hunan Yiyang Tea Factory in 2022, not a representation of every Fu brick tea's grade or year. Chinese original / 中文原文：样本范围：湖南益阳茶厂2022年发布的湘益“万里挑一”产品样品，不代表所有茯砖茶的等级或年份。 Qianliang Tea Chinese original / 中文原文：千两茶 Anhua County, Yiyang, Hunan Chinese original / 中文原文：湖南省益阳市安化县 identity： A compressed cylindrical Huajuan tea made by trampling crude dark tea; its name relates to historical weighing practices. Chinese original / 中文原文：identity：以黑毛茶踩压成圆柱形花卷的紧压茶，名称与历史称重方式有关。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html process： Screen and blend materials, steam to soften, load baskets, cooperatively trample, bind hoops and close, then dry naturally. Chinese original / 中文原文：process：原料筛拼、蒸软后装篓，协作踩压、扎箍锁口，再经自然干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html appearance： A long cylinder wrapped in bamboo strips and other materials. “Qianliang” does not correspond to the same weight measure in every historical period. Chinese original / 中文原文：appearance：长圆柱形，外包竹篾等材料；“千两”不是任何时代都对应同一重量单位。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html aroma： Develop the aged, mellow aroma of flower-roll dark tea. Chinese original / 中文原文：aroma：形成花卷黑茶的陈醇香气。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html taste： Rich and mellow as the principal style. Chinese original / 中文原文：taste：以浓醇为主要风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html history： The national heritage introduction places the transition from Bailiang to Qianliang in the 19th-century Qing. Specific years follow the modern project description. Chinese original / 中文原文：history：国家非遗介绍将百两向千两的演变放在清代19世纪；具体年份据现代项目说明。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html culture： Cooperative tea-treading by several people, bamboo-strip packaging and merchants' long-distance transport are the craft's most distinctive cultural elements. Chinese original / 中文原文：culture：多人协作踩茶、竹篾包装与茶商长途运输，是这项技艺最鲜明的文化内容。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html identity： Two-stage processing: first make unfinished dark tea, then steam to soften, fill baskets, tread and press, and dry. Chinese original / 中文原文：identity：先制黑毛茶，再蒸软、装篓、踩压和干燥，是两段式加工。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anhua Qianliang tea-making techniques | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Chinese original / 中文原文：安化千两茶制作技艺 | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 history： The heritage feature connects Anhua Huajuan Tea’s formation with transport-friendly Bailiang Tea during the Qing Daoguang reign, later developing into Qianliang Tea. A historical liang cannot directly be treated as today’s 50 g. Chinese original / 中文原文：history：非遗专题把安化花卷茶的形成与清道光年间方便运输的百两茶联系起来，后来发展为千两茶；旧制“两”不可直接当成今天的50克。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Know the Seasons, Know Tea, Share Harmony | Start of Autumn: Summer Heat Lingers, Tea Charm Endures. | https://www.ihchina.cn/art/detail/id/28023.html Chinese original / 中文原文：知节气识茶事和天下丨立秋：夏伏未央茶韵悠长 | https://www.ihchina.cn/art/detail/id/28023.html culture： Basket filling, hoop binding, trampling and lever pressing require teamwork. The tea's form preserves traces of collective labour and long-distance transport. Chinese original / 中文原文：culture：装篓、扎箍、踩篓、杠压需要多人配合，茶的形态保存了集体劳动和长途运输的痕迹。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Know the Seasons, Know Tea, Share Harmony | Start of Autumn: Summer Heat Lingers, Tea Charm Endures. | https://www.ihchina.cn/art/detail/id/28023.html Chinese original / 中文原文：知节气识茶事和天下丨立秋：夏伏未央茶韵悠长 | https://www.ihchina.cn/art/detail/id/28023.html industry： Production starts with sieving and blending unfinished dark tea, followed by softening, basket loading, pressing, cooling and drying. Bamboo-basket packaging is part of the product system. Price per tonne and appreciation with age are not inferred here. Chinese original / 中文原文：industry：生产从黑毛茶筛分拼配开始，经软化、入篓、压制再冷却干燥，竹篓包装也是产品体系的一部分；吨价与年份升值不在此推断。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Know the Seasons, Know Tea, Share Harmony | Start of Autumn: Summer Heat Lingers, Tea Charm Endures. | https://www.ihchina.cn/art/detail/id/28023.html Chinese original / 中文原文：知节气识茶事和天下丨立秋：夏伏未央茶韵悠长 | https://www.ihchina.cn/art/detail/id/28023.html process： Primary processing of dark tea → screening and blending → softening and basket filling → foot pressing, hoop binding and closing → cooling and drying. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure. Chinese original / 中文原文：process：黑毛茶初制 → 筛分、拼配 → 软化、装篓 → 踩压、扎箍、锁口 → 冷却、干燥。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Anhua Qianliang tea-making techniques | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Chinese original / 中文原文：安化千两茶制作技艺 | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Primary processing of unfinished dark tea ： Fixation, rolling, wet-piling, re-rolling and baking. Key observations: Wet-piling and later trampling and pressing are different operations. Chinese original / 中文原文：1. 黑毛茶初制：杀青、揉捻、渥堆、复揉、烘焙。 关键观察：渥堆与后段踩压不是同一工序。 Anhua Qianliang tea-making techniques | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Chinese original / 中文原文：安化千两茶制作技艺 | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html 2. Sieving and blending ： Sort and combine according to raw-material quality. Key observations: Record raw materials by batch. Chinese original / 中文原文：2. 筛分、拼配：按原料质量整理、组合。 关键观察：分批记录原料。 Anhua Qianliang tea-making techniques | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Chinese original / 中文原文：安化千两茶制作技艺 | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html 3. Softening and filling baskets ： Steam until soft, then pack into lined bamboo baskets. Key observations: Match the degree of softening to the filling amount. Chinese original / 中文原文：3. 软化、装篓：蒸软后装入内衬竹篓。 关键观察：软化程度与装填量相匹配。 Anhua Qianliang tea-making techniques | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Chinese original / 中文原文：安化千两茶制作技艺 | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html 4. Treading and compressing, fastening hoops and securing the opening ： Work together to compact and secure the shape. Key observations: Maintain even shaping. Chinese original / 中文原文：4. 踩压、扎箍、锁口：协作压实并固定形状。 关键观察：保持成形均匀。 Anhua Qianliang tea-making techniques | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Chinese original / 中文原文：安化千两茶制作技艺 | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html 5. Cooling and drying ： Cool after shaping and continue drying. Key observations: Traditional sun exposure by day and dew exposure by night depend on weather. A fixed number of days does not guarantee safety. Chinese original / 中文原文：5. 冷却、干燥：成形后冷却并持续干燥。 关键观察：传统日晒夜露受天气影响，固定天数不是安全保证。 Anhua Qianliang tea-making techniques | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Chinese original / 中文原文：安化千两茶制作技艺 | https://www.hunan.gov.cn/jxxx/hxwh/cls/201302/t20130218_4874915.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： A long cylinder wrapped in bamboo strips and other materials. “Qianliang” does not correspond to the same weight measure in every historical period. Chinese original / 中文原文：外形与汤色原描述：长圆柱形，外包竹篾等材料；“千两”不是任何时代都对应同一重量单位。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html Source description of aroma ： Develop the aged, mellow aroma of flower-roll dark tea. Chinese original / 中文原文：香气来源描述：形成花卷黑茶的陈醇香气。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html Source description of taste ： Rich and mellow as the principal style. Chinese original / 中文原文：滋味来源描述：以浓醇为主要风格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Qianliang tea-making techniques) | https://www.ihchina.cn/news_1_details/14624.html Chinese original / 中文原文：黑茶制作技艺（千两茶制作技艺） | https://www.ihchina.cn/news_1_details/14624.html Yongtaifu Qianliang Tea: a named brand series within Anhua Dark Tea. ： Regular form, evenly lustrous colour, tightly and uniformly compressed; clear and bright, tung-oil coloured liquor; full-bodied and rounded taste; opened-out, lively infused leaves. Chinese original / 中文原文：永泰福千两茶：安化黑茶中的具名品牌系列：外形规范，色泽油润齐整，茶体紧结匀实；明净，色似桐油；醇厚圆润；舒展活泛。 Evidence Status: primary_source_verified； Location in the source: Brand-introduction paragraph beginning “Yongtaifu Qianliang Tea uses...” ； Scope: Applies only to Yongtaifu's Qianliang tea range. The camphor and pine aromas separately attributed to Xiangyaxi in the original are not included here. It does not represent all Anhua dark tea. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：品牌介绍“永泰福千两茶以...”段；适用范围：仅对应永泰福千两茶系列；原文另述香崖溪的樟香松香未混入本条，不代表全部安化黑茶。 Digital Museum of Time-Honoured Brands — Yongtaifu | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/ba28911e08ab4f55bd29d6bab4468962 Chinese original / 中文原文：老字号数字博物馆—永泰福 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/ba28911e08ab4f55bd29d6bab4468962 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Applies only to Yongtaifu's Qianliang tea range. The camphor and pine aromas separately attributed to Xiangyaxi in the original are not included here. It does not represent all Anhua dark tea. Chinese original / 中文原文：仅对应永泰福千两茶系列；原文另述香崖溪的樟香松香未混入本条，不代表全部安化黑茶。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： A slice of Xiangfeng Anhua Furongshan Qianliang Tea Chinese original / 中文原文：实物图：湘丰安化芙蓉山千两茶切片 https://www.csxiangfeng.com/Uploads/202112/61bc1bbf15592.jpg https://www.csxiangfeng.com/post/309.html Basis for the match: The producer's specific Qianliang Tea product page states Furong Mountain, Anhua as its origin and a weight of 700 g. The original image shows sliced tea-cake bodies and cross-sections, not merely packaging. Chinese original / 中文原文：对应依据：生产者具体千两茶产品页注明产地安化芙蓉山、700g；原图可见切片茶饼本体与截面，非仅包装。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： Xiangfeng's 700 g sliced Qianliang tea product. The image shows slices, not a whole Qianliang column, and retains the producer's original image text. Chinese original / 中文原文：样本范围：湘丰700g千两茶切片产品；展示的是切片，不是整支千两柱，保留生产者原图文字。 Liubao Tea Chinese original / 中文原文：六堡茶 Liubao Town, Cangwu County, Wuzhou, Guangxi Zhuang Autonomous Region, and related protected production areas Chinese original / 中文原文：广西壮族自治区梧州市苍梧县六堡镇及相关保护产区 identity： A traditional Wuzhou dark tea; traditional farm-made methods and modern processed products should be described separately. Chinese original / 中文原文：identity：梧州传统黑茶，传统农家制法与现代加工产品应分开描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html process： The traditional craft includes heat-fixing, rolling, steaming and moist piling, baking and airing, and ageing. Modern factories' pile fermentation and refining are recorded separately by product process. Chinese original / 中文原文：process：传统技艺包含杀青、揉捻、蒸沤、烘晾和陈化；现代工厂的渥堆、精制另按产品工艺记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html appearance： Glossy dark-brown dry leaves, with a rich red liquor. Chinese original / 中文原文：appearance：干茶黑褐有光泽，汤色红浓。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html aroma： Aged and betel-nut-like aromas are representative descriptions, not added betel nut. Chinese original / 中文原文：aroma：陈香及槟榔样香是代表性描述，不意味着加入槟榔。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html taste： Full-bodied, sweet and brisk. Chinese original / 中文原文：taste：醇厚、甘爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html history： National intangible heritage material quotes the Qing-dynasty Cangwu County Gazetteer on tea production in Liubao. That historical work was not directly examined in this round and cannot be marked as an original document read. Chinese original / 中文原文：history：国家非遗资料引用清代《苍梧县志》论六堡产茶；本次未直接核阅该古籍，不能标记为原始文献已读。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html culture： Traded to Southeast Asia, with links to overseas Chinese communities, miners and local everyday tea-drinking culture. Chinese original / 中文原文：culture：经商路远销南洋，与侨乡、矿工及当地日常饮茶文化相联系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html identity： “Covered piling” in a traditional process text cannot be directly replaced with modern finished-tea pile fermentation. Chinese original / 中文原文：identity：传统工艺文本的“堆闷”不能直接替换成现代成品的渥堆发酵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DBS 45/057—2018 Local Food Safety Standard: Liubao Tea (Traditional Processing) | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf Chinese original / 中文原文：DBS 45/057—2018 食品安全地方标准 六堡茶（传统工艺） | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf A brief history of Liubao tea, Part 3: revival | https://gxs.gxzf.gov.cn/ztzl/ywzt/njzs/t18860489.shtml Chinese original / 中文原文：六堡茶简史之三：复兴 | https://gxs.gxzf.gov.cn/ztzl/ywzt/njzs/t18860489.shtml history： Liubao Tea’s national heritage project was listed in 2014. Traditional processing centers on Liubao, Cangwu, Guangxi; local making history connects with circulation into southern China and Southeast Asia. Chinese original / 中文原文：history：六堡茶国家级项目于2014年入选，传统工艺集中于广西苍梧六堡一带；地方制茶史与面向南方、东南亚的流通背景相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html culture： Families, master–apprentice relationships, tea factories, and household workshops all transmit the craft. Picking and processing schedules such as pre-She Day and Qingming reflect local rhythms of life. Chinese original / 中文原文：culture：家族、师徒、茶厂与家庭作坊都是传习渠道；社前、清明等采制时序也体现地方生活节律。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html industry： Traditional production involves steaming, moist piling, roasting and ageing. Product introductions should specify actual processing and storage conditions rather than stating “older is better” without qualification. Chinese original / 中文原文：industry：传统制作涉及蒸、沤、焙与陈放等环节；介绍商品时须说明具体工艺与储存条件，不把“越陈越好”写成无条件结论。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html process： Heat-fixing and initial rolling → covered piling and repeat rolling → drying and screening → optional subsequent treatment. Modern-process Liubao tea has a separate water-added pile-fermentation route, which must not be merged with this traditional route into one timeline. The national intangible-cultural-heritage page also records a version with initial steaming, wet piling and repeat steaming, reflecting differences between source versions. Before publication, confirm the specific product, period and applicable standard. Chinese original / 中文原文：process：杀青、初揉 → 堆闷、复揉 → 干燥、筛选 → 可选后续处理。现代工艺六堡茶另有加水渥堆发酵流程，不能把它与本条传统流程合成一条时间线。国家非遗页又记有初蒸、沤堆、复蒸版本，反映资料的版本差异；公开前应按具体产品、年代和执行标准确认。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DBS 45/057—2018 Local Food Safety Standard: Liubao Tea (Traditional Processing) | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf Chinese original / 中文原文：DBS 45/057—2018 食品安全地方标准 六堡茶（传统工艺） | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf A brief history of Liubao tea, Part 3: revival | https://gxs.gxzf.gov.cn/ztzl/ywzt/njzs/t18860489.shtml Chinese original / 中文原文：六堡茶简史之三：复兴 | https://gxs.gxzf.gov.cn/ztzl/ywzt/njzs/t18860489.shtml Step-by-step processing / Traditional process (according to the definition in DBS 45/057—2018). Chinese original / 中文原文：逐步工序 / 传统工艺（据DBS 45/057—2018定义） Modern-process Liubao tea has a separate water-added pile-fermentation route, which must not be merged with this traditional route into one timeline. The national intangible-cultural-heritage page also records a version with initial steaming, wet piling and repeat steaming, reflecting differences between source versions. Before publication, confirm the specific product, period and applicable standard. Chinese original / 中文原文：现代工艺六堡茶另有加水渥堆发酵流程，不能把它与本条传统流程合成一条时间线。国家非遗页又记有初蒸、沤堆、复蒸版本，反映资料的版本差异；公开前应按具体产品、年代和执行标准确认。 1. Heat-fixing and initial rolling ： Heat, then perform initial rolling. Key observations: Match the degree of rolling to the tenderness of the raw material. Chinese original / 中文原文：1. 杀青、初揉：加热后初步揉捻。 关键观察：原料嫩度与揉捻程度配合。 DBS 45/057—2018 Local Food Safety Standard: Liubao Tea (Traditional Processing) | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf Chinese original / 中文原文：DBS 45/057—2018 食品安全地方标准 六堡茶（传统工艺） | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf 2. Covered piling and repeat rolling ： Re-roll after heaping and resting. Key observations: This version explicitly excludes pile fermentation; the terms must not be conflated. Chinese original / 中文原文：2. 堆闷、复揉：堆闷后复揉。 关键观察：此版本明文不经渥堆发酵，术语不可混写。 DBS 45/057—2018 Local Food Safety Standard: Liubao Tea (Traditional Processing) | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf Chinese original / 中文原文：DBS 45/057—2018 食品安全地方标准 六堡茶（传统工艺） | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf 3. Drying and sorting ： Grade and sieve after drying. Key observations: Avoid uneven moisture content. Chinese original / 中文原文：3. 干燥、筛选：干燥后分级筛选。 关键观察：避免含水不匀。 DBS 45/057—2018 Local Food Safety Standard: Liubao Tea (Traditional Processing) | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf Chinese original / 中文原文：DBS 45/057—2018 食品安全地方标准 六堡茶（传统工艺） | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf 4. Optional subsequent treatment ： Blending, steaming, pressing or ageing may be performed or omitted, as separately permitted by the text. Key observations: All optional procedures cannot be joined into a mandatory route for every batch. Chinese original / 中文原文：4. 可选后续处理：可拼配、汽蒸、压制或陈化；文本分别允许进行或不进行。 关键观察：不能把全部可选工序串成每批必经流程。 DBS 45/057—2018 Local Food Safety Standard: Liubao Tea (Traditional Processing) | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf Chinese original / 中文原文：DBS 45/057—2018 食品安全地方标准 六堡茶（传统工艺） | https://wsjkw.gxzf.gov.cn/spaqyyyzs_49672/spaqdfbz/P020201012011974233432.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Glossy dark-brown dry leaves, with a rich red liquor. Chinese original / 中文原文：外形与汤色原描述：干茶黑褐有光泽，汤色红浓。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html Source description of aroma ： Aged and betel-nut-like aromas are representative descriptions, not added betel nut. Chinese original / 中文原文：香气来源描述：陈香及槟榔样香是代表性描述，不意味着加入槟榔。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html Source description of taste ： Full-bodied, sweet and brisk. Chinese original / 中文原文：滋味来源描述：醇厚、甘爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Liubao tea-making techniques) | https://www.ihchina.cn/project_details/14628.html Chinese original / 中文原文：黑茶制作技艺（六堡茶制作技艺） | https://www.ihchina.cn/project_details/14628.html Wuzhou Liubao Tea GI Platform / Ungraded Quality Description ： Dry-leaf appearance: plump, even, tight strips, dark brown to grey-brown; pressed forms have moderate compactness without layering or surface shedding. Liquor colour: rich red. Aroma: distinct aged fragrance, sometimes with betel-nut or woody notes. Taste: mellow and full. Infused leaves: even, dark brown and lustrous. Chinese original / 中文原文：梧州六堡茶地标平台／未分等级的品质描述：外形：条索肥壮、均匀紧结，黑褐至灰褐；紧压形松紧适中，不起层不脱面；汤色：红浓；香气：陈香明显，或带槟榔香、木香；滋味：醇厚；叶底：均匀，黑褐油亮。 Evidence Status: source_supported； Location in the source: End of the passage on “Wuzhou Liubao Tea Processing Techniques” ； Scope: An introduction to Wuzhou Liubao Tea on the Liubao Tea National GI Product Protection Information Management Platform, without grade distinctions. The page limits the area to Wuzhou City's current administrative boundaries. The platform's copyright owner and technical support provider are visible; this round does not label the technical platform itself as the original government issuing authority. Evidence status: source_supported. Only the named quality-description passage is used, not historical dates or health inferences. Chinese original / 中文原文：证据状态：source_supported；原文位置：“梧州六堡茶加工工艺”段末；适用范围：六堡茶国家地理标志产品保护信息化管理平台的梧州六堡茶介绍，未分等级。页面限定梧州市现辖行政区域。平台页面版权所有者与技术支持可见，本轮不把技术平台直接标为政府发布原机关；source_supported。只采用具名品质段，不采用历史年代或健康推论。 Liubao Tea: processing and quality of Wuzhou Liubao Tea | https://www.lbcdlbz-wuzhou.com/liubaocha/ Chinese original / 中文原文：六堡茶：梧州六堡茶加工工艺与品质 | https://www.lbcdlbz-wuzhou.com/liubaocha/ 2022 Guangxi Liubao Tea group standard / Traditional-Process Loose Tea · Special Grade. ： Dry-leaf appearance: fine, tight and round, even, clean and lustrous dark brown. Liquor colour: bright orange-red. Aroma: clean aged fragrance. Taste: rich and mellow. Infused leaves: yellow-brown, delicate and soft. Chinese original / 中文原文：2022广西六堡茶团标／传统工艺散茶·特级：外形：紧细圆，匀整，黑褐油润，净；汤色：橙红明亮；香气：陈香纯正；滋味：浓醇；叶底：黄褐，细嫩柔软。 Evidence Status: primary_source_verified； Location in the source: PDF page 10 / printed page 4, Table 2 Special Grade row. ； Scope: Original T/GXAS 311—2022 issued by the Guangxi Association for Standardization, published on 2022-05-21 and implemented on 2022-05-27. The PDF and table pixels were read in this round. Special Grade loose tea in Tables 2 and 3 is used; traditional and modern processes are listed separately, not combined. The standard’s “Guangxi Liubao Tea” agricultural geographical indication covers a wider area than Wuzhou City. It is recorded as a relevant version without changing the Wuzhou geographical indication scope in the existing record. Its current status as of the search date was not independently verified. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第10页／印刷第4页，表2特级行；适用范围：广西标准化协会发布的T/GXAS 311—2022原版，2022-05-21发布、2022-05-27实施。本轮读取PDF与表格像素，采用表2、表3特级散茶；传统与现代工艺分别列示，不拼混。该标准的“广西六堡茶”农产品地理标志覆盖范围广于梧州市，作为有关版本记录，不修改现档案梧州地理标志的范围。未独立核实截至查询日的现行状态。 T/GXAS 311—2022 Geographical-Indication Agricultural Product: Guangxi Liubao Tea | https://guangxibiaoxie.com/uploads/20230706/17c118e1b279563a1606975283227d9d.pdf Chinese original / 中文原文：T/GXAS 311—2022《地理标志农产品 广西六堡茶》 | https://guangxibiaoxie.com/uploads/20230706/17c118e1b279563a1606975283227d9d.pdf 2022 Guangxi Liubao Tea Association Standard / Modern-Process Loose Tea · Special Grade ： Dry-leaf appearance: tight, slender, rounded and straight, uniform, dark brown or black, glossy and clean. Liquor colour: deep red and bright. Aroma: clean aged fragrance. Taste: aged, rich and mellow. Infused leaves: brown or dark brown, fine, tender and soft. Chinese original / 中文原文：2022广西六堡茶团标／现代工艺散茶·特级：外形：紧细圆直，匀整，黑褐或黑，油润，净；汤色：深红明亮；香气：陈香纯正；滋味：陈、醇厚；叶底：褐或黑褐，细嫩柔软。 Evidence Status: primary_source_verified； Location in the source: PDF page 10 / printed page 4, Table 3 Special Grade row. ； Scope: Original T/GXAS 311—2022 issued by the Guangxi Association for Standardization, published on 2022-05-21 and implemented on 2022-05-27. The PDF and table pixels were read in this round. Special Grade loose tea in Tables 2 and 3 is used; traditional and modern processes are listed separately, not combined. The standard’s “Guangxi Liubao Tea” agricultural geographical indication covers a wider area than Wuzhou City. It is recorded as a relevant version without changing the Wuzhou geographical indication scope in the existing record. Its current status as of the search date was not independently verified. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第10页／印刷第4页，表3特级行；适用范围：广西标准化协会发布的T/GXAS 311—2022原版，2022-05-21发布、2022-05-27实施。本轮读取PDF与表格像素，采用表2、表3特级散茶；传统与现代工艺分别列示，不拼混。该标准的“广西六堡茶”农产品地理标志覆盖范围广于梧州市，作为有关版本记录，不修改现档案梧州地理标志的范围。未独立核实截至查询日的现行状态。 T/GXAS 311—2022 Geographical-Indication Agricultural Product: Guangxi Liubao Tea | https://guangxibiaoxie.com/uploads/20230706/17c118e1b279563a1606975283227d9d.pdf Chinese original / 中文原文：T/GXAS 311—2022《地理标志农产品 广西六堡茶》 | https://guangxibiaoxie.com/uploads/20230706/17c118e1b279563a1606975283227d9d.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： 2022 Liubao Tuancha dry tea (Sanhe / Guangxi Wuzhou Tea Factory). Chinese original / 中文原文：实物图：六堡团茶2022干茶（三鹤／广西梧州茶厂） https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20220624/a47b600847f0eb5929710b8b88d63636.png https://www.ctma.com.cn/guojizixun/73329.html Basis for the match: The original page explicitly identifies the product as Liubao Tuan Tea 2022. The original image is immediately beside the text 'tight, slender dry-tea strips, dark brown and glossy'. The image was viewed: its subject is dark-brown, ball-shaped dry tea, with a Guangxi Wuzhou Tea Factory Co., Ltd. watermark at bottom right. Chinese original / 中文原文：对应依据：原页明确产品为六堡团茶2022，原图紧邻“干茶条索紧细，色泽黑褐油润”文字；已查看原图，主体为黑褐色团状干茶，右下角有广西梧州茶厂有限公司水印。 Image from public product information, with no separate redistribution licence found. The original and its source are retained for private reference. Chinese original / 中文原文：公开商品资料图片，未见独立再传播许可；保留原图与来源供私有资料参照。 Sample scope ： A product sample of Guangxi Wuzhou Tea Factory's 2022 Liubao Tuancha, not representative of every Liubao tea form. Chinese original / 中文原文：样本范围：广西梧州茶厂六堡团茶2022的商品样本，不代表所有六堡茶形态。 Jingyang Fu Tea Chinese original / 中文原文：泾阳茯茶 Jingyang County, Xianyang, Shaanxi Chinese original / 中文原文：陕西省咸阳市泾阳县 identity： Fu tea processed in Jingyang, using raw materials that may come from southern Shaanxi, Hunan, Sichuan and other areas; it does not mean the tea plants grow only in Jingyang. Chinese original / 中文原文：identity：在泾阳地域加工的茯茶，原料可以来自陕南、湖南、四川等产区，不等于茶树只在泾阳种植。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml process： Primary dark tea undergoes sieving and blending, steaming and pile fermentation, pressing, golden-flower development and drying. Regional protection requirements also cover production water. Chinese original / 中文原文：process：黑毛茶经筛制拼配、汽蒸渥堆、压制、发花及干燥加工，地域保护要求还涉及生产用水。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml appearance： Usually brick-shaped, with visible golden flowers inside. Chinese original / 中文原文：appearance：通常为砖形，砖内金花可见。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml aroma： Identified by fungal-flowering fragrance and aged, mellow aroma. Chinese original / 中文原文：aroma：以菌花香及陈醇香为辨识内容。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml taste： Full-bodied and fairly smooth. Chinese original / 中文原文：taste：醇厚、较和顺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml history： The 2013 geographical indication protection material is a verifiable modern institutional record. The year of GI approval cannot establish when tea production originated. Chinese original / 中文原文：history：2013年地理标志保护材料为可核查的现代制度记录；不能由地标批准年推断制茶起源。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml culture： Jingyang’s significance lies in processing skills, trade distribution, and fungal-flowering expertise, showing that tea-growing and tea-making regions do not always coincide. Chinese original / 中文原文：culture：泾阳的价值在于加工技艺、商贸集散与发花经验，体现产茶区和制茶区并不总是重合。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml identity： Represented by Jingyang’s traditional tea-glaze version within the national Xianyang Fu Tea heritage project. Chinese original / 中文原文：identity：以咸阳茯茶国家非遗中泾阳流布的传统茶釉版本为代表。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Xianyang Fu Tea-making techniques) | https://www.ihchina.cn/project_details/23786.html Chinese original / 中文原文：黑茶制作技艺（咸阳茯茶制作技艺） | https://www.ihchina.cn/project_details/23786.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 process： Ingredient mixing and pile fermentation → boiling tea glaze → pan-firing tea with the glaze → filling/sealing and tamping → tying/sealing and awl sealing → natural fungal flowering. Seven traditional operations are displayed in six segments. This does not imply that all modern Jingyang products use tea glaze or identical natural flowering conditions. Chinese original / 中文原文：process：配料渥堆 → 煮熬茶釉 → 茶釉炒茶 → 灌封、筑茶 → 扎封锥封 → 自然发花。七道传统工序合并展示为六段；不意味着所有现代泾阳产品都沿用茶釉或相同自然发花条件。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Xianyang Fu Tea-making techniques) | https://www.ihchina.cn/project_details/23786.html Chinese original / 中文原文：黑茶制作技艺（咸阳茯茶制作技艺） | https://www.ihchina.cn/project_details/23786.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Step-by-step processing / Traditional chayou processing in Xianyang Fu Tea intangible cultural heritage Chinese original / 中文原文：逐步工序 / 咸阳茯茶非遗中的传统茶釉工艺 Seven traditional procedures are displayed in six sections. This does not imply all modern Jingyang products still use tea glaze or the same natural fungal-flowering conditions. Chinese original / 中文原文：七道传统工序合并展示为六段；不意味着所有现代泾阳产品都沿用茶釉或相同自然发花条件。 1. Blending ingredients and pile fermentation ： Blend primary dark tea, chop it, moisten it and pile it. Key observations: Separate this from the later fungal flowering inside the brick. Chinese original / 中文原文：1. 配料渥堆：黑毛茶混配、剁碎、润水堆置。 关键观察：与后段砖内发花分开。 Dark tea-making techniques (Xianyang Fu Tea-making techniques) | https://www.ihchina.cn/project_details/23786.html Chinese original / 中文原文：黑茶制作技艺（咸阳茯茶制作技艺） | https://www.ihchina.cn/project_details/23786.html 2. Boiling and reducing tea coating ： Boil tea material and other ingredients to prepare traditional tea glaze. Key observations: The original’s “yeast” is a process term here; no microbial strain is inferred. Chinese original / 中文原文：2. 煮熬茶釉：用茶料等熬制传统茶釉。 关键观察：原文“酵母”属工艺称谓，未据此认定菌种。 Dark tea-making techniques (Xianyang Fu Tea-making techniques) | https://www.ihchina.cn/project_details/23786.html Chinese original / 中文原文：黑茶制作技艺（咸阳茯茶制作技艺） | https://www.ihchina.cn/project_details/23786.html 3. Pan-firing tea with a tea coating ： Coat the pan with tea glaze, then pan-process the material. Key observations: Recipe and heat treatment vary with the transmitted version. Chinese original / 中文原文：3. 茶釉炒茶：茶釉润锅后炒制原料。 关键观察：配方和热处理随传承版本。 Dark tea-making techniques (Xianyang Fu Tea-making techniques) | https://www.ihchina.cn/project_details/23786.html Chinese original / 中文原文：黑茶制作技艺（咸阳茯茶制作技艺） | https://www.ihchina.cn/project_details/23786.html 4. Filling, sealing, and compacting the tea ： After placing in the wrapper, compact firmly in the mould. Key observations: Control tightness to support transformation inside and outside. Chinese original / 中文原文：4. 灌封、筑茶：入封后在模具中筑实。 关键观察：控制松紧，利于内外转化。 Dark tea-making techniques (Xianyang Fu Tea-making techniques) | https://www.ihchina.cn/project_details/23786.html Chinese original / 中文原文：黑茶制作技艺（咸阳茯茶制作技艺） | https://www.ihchina.cn/project_details/23786.html 5. Tying and cone-shaped sealing ： Bind and create ventilation holes in the brick's core. Key observations: Retain the traditional ventilation structure. Chinese original / 中文原文：5. 扎封锥封：捆扎并在砖心作气眼。 关键观察：保留传统通气结构。 Dark tea-making techniques (Xianyang Fu Tea-making techniques) | https://www.ihchina.cn/project_details/23786.html Chinese original / 中文原文：黑茶制作技艺（咸阳茯茶制作技艺） | https://www.ihchina.cn/project_details/23786.html 6. Natural fungal flowering ： Arrange the tea bricks, shade-dry and allow fungal flowering. Key observations: Weather and brick condition affect progress; a fixed number of months does not replace moisture and safety testing. Chinese original / 中文原文：6. 自然发花：茶砖排列、阴干并发花。 关键观察：天气与砖体状态影响进程，不以固定月数替代含水与安全检测。 Dark tea-making techniques (Xianyang Fu Tea-making techniques) | https://www.ihchina.cn/project_details/23786.html Chinese original / 中文原文：黑茶制作技艺（咸阳茯茶制作技艺） | https://www.ihchina.cn/project_details/23786.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Usually brick-shaped, with visible golden flowers inside. Chinese original / 中文原文：外形与汤色原描述：通常为砖形，砖内金花可见。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Source description of aroma ： Identified by fungal-flowering fragrance and aged, mellow aroma. Chinese original / 中文原文：香气来源描述：以菌花香及陈醇香为辨识内容。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Source description of taste ： Full-bodied and fairly smooth. Chinese original / 中文原文：滋味来源描述：醇厚、较和顺。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Announcement protecting Jingyang Fu tea as a GI product | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml Chinese original / 中文原文：泾阳茯茶地理标志产品保护公告 | https://data.ks.gov.cn/kss/cpzl/201310/cc47ef720ab7436ca3a9fdd15c3f02af.shtml 2016 Bohai Commodity Exchange Delivery Standard / Handmade Jingyang Fuzhuan, Special Grade One ： Dry-leaf appearance: a flat brick face, clear edges, uniform thickness, suitable compactness, dark-brown colour and abundant widespread fungal flowering. Liquor colour: brown-red. Aroma: rich, with a distinct fungal-flower fragrance. Taste: rich and mellow. Infused leaves: dark brown, soft and bright. Chinese original / 中文原文：2016渤海交易所交收标准品／手工泾阳茯砖特一级：外形：砖面平整、棱角清楚、厚薄一致，松紧适合，色黑褐，发花普遍茂盛；汤色：棕红；香气：浓郁，显菌花香；滋味：浓醇；叶底：黑褐，软亮。 Evidence Status: primary_source_verified； Location in the source: Annex 1, table of sensory requirements ； Scope: The standard delivery product for Jingyang Fu tea publicly released by the Bohai Commodity Exchange on 2016-09-18 explicitly specifies hand moulding and special first grade, with technical indicators referring to DB61/T 920—2014. Used only as the requirements for that year's delivery-product version. This is not a reading of the original 2014 provincial standard, nor a claim that the delivery rules remain valid in 2026. Web opening failed, but a normal local HTTP 200 response yielded the complete HTML table, which was read. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附件一，感官要求表；适用范围：渤海商品交易所2016-09-18公开的泾阳茯茶交收标准品，明确手工筑制、特一级，技术指标参照DB61/T 920—2014。仅作为当年该交收品版本要求；并非读取2014省标原件，也不宣称2026年仍为有效交收规则。Web打开失败，本机正常HTTP200取得完整HTML表格，已读。 Annex 1: Jingyang Fucha Commercial Quality Standard (2016). | https://www.boce.cn/web/news/news_detail_sspz.jsp?classid=1902&infoid=87952&lbid=4&parentid=1895 Chinese original / 中文原文：附件一 泾阳茯茶商品质量标准（2016） | https://www.boce.cn/web/news/news_detail_sspz.jsp?classid=1902&infoid=87952&lbid=4&parentid=1895 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Jingyang Fu Tea (named museum photograph of an actual Fu brick tea sample) Chinese original / 中文原文：实物图：泾阳茯茶（博物馆具名茯砖茶实物图） https://www.chinesemuseum.com.au/GetImage.aspx?IDMF=ba2bf4a5-a3b2-4c5a-bc67-cd904237b3d7&w=854&h=885&src=mc https://www.chinesemuseum.com.au/alltheteainchina-dark-tea Basis for the match: The museum's original Dark Tea page separately lists FU ZHUAN CHA and explicitly gives Jingyang County, Shaanxi Province as its origin. The original image carries the tea name and shows actual compressed leaves; its pixels were viewed. Chinese original / 中文原文：对应依据：博物馆 Dark Tea 原页单列茯砖茶 FU ZHUAN CHA，并明确产地为陕西省泾阳县；原图带茶名且可见实际压制茶叶，已查看像素。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Fuzhuan Tea sample labelled by the museum as produced in Jingyang, Shaanxi; the full display board is retained. Producer, year and grade are unverified. Chinese original / 中文原文：样本范围：博物馆标示为陕西泾阳产的茯砖茶样品，保留完整展板；生产者、年份与等级未核定。 Qingzhuan Brick Tea Chinese original / 中文原文：青砖茶 Yangloudong, Zhaoliqiao and neighbouring traditional tea districts in Chibi, Hubei Chinese original / 中文原文：湖北省赤壁羊楼洞、赵李桥及相邻传统茶区 identity： A dark tea brick made from whole-leaf raw materials, distinguished from Mizhuan made by pressing black tea fines. Chinese original / 中文原文：identity：以完整茶叶原料制成的黑茶砖，与红茶碎末压制的米砖茶须区别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html process： Heat-fix and roll into crude tea, then pile-ferment and age, reprocess, press, and dry. Chinese original / 中文原文：process：杀青、揉捻制成毛茶，渥堆陈化后复制、压制和烘干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html appearance： Dark brick shape, fairly tightly compressed. Chinese original / 中文原文：appearance：深色砖形，压制较紧实。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html aroma： Mellow aged aroma. Chinese original / 中文原文：aroma：陈醇香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html taste： Mellow and full, suitable for brewing or boiling according to local practice. Chinese original / 中文原文：taste：醇厚，适合按地方习惯冲泡或煮饮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html history： National heritage material recounts Yangloudong tea's shift from earlier packaging forms to brick tea and its modern export development. Chinese original / 中文原文：history：国家非遗资料叙述羊楼洞茶由早期包装形态转向砖茶及近代外销的发展。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html culture： Shanxi merchants, Russian merchants, and the Great Tea Road form its commercial background; frontier tea-boiling and milk-tea habits shaped consumption. Chinese original / 中文原文：culture：晋商、俄商与万里茶道构成其商贸背景，边疆煮茶、奶茶习惯塑造了消费方式。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html identity： Changshengchuan transmission is selected here as a green-brick production example. Zhaoliqiao and other versions require separate records. Chinese original / 中文原文：identity：这里选长盛川传承作为青砖制作实例，其他赵李桥等版本需另档。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques) | https://www.ihchina.cn/project_details/23785.html Chinese original / 中文原文：黑茶制作技艺（长盛川青砖茶制作技艺） | https://www.ihchina.cn/project_details/23785.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 process： Primary processing → pile fermentation → refining → blending → steaming and compression → drying and packaging. Six segments summarize the heritage project’s 77 operations. All 77 details have not been verified, so this is not a complete operating procedure. Chinese original / 中文原文：process：初制 → 渥堆发酵 → 精制 → 拼配 → 蒸茶、紧压 → 烘干包装。六段概括非遗所列77道工序；未核到全部77细目，不能称完整操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques) | https://www.ihchina.cn/project_details/23785.html Chinese original / 中文原文：黑茶制作技艺（长盛川青砖茶制作技艺） | https://www.ihchina.cn/project_details/23785.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Step-by-step processing / Representative version of Changshengchuan green-brick tea Chinese original / 中文原文：逐步工序 / 长盛川青砖茶代表版本 Six sections summarize the 77 operations listed by the heritage source. Not all 77 details were verified, so this cannot be called a complete operating procedure. Chinese original / 中文原文：六段概括非遗所列77道工序；未核到全部77细目，不能称完整操作规程。 1. Primary processing ： Obtain the base tea through picking, pan-fixing and related steps. Key observations: The heritage summary gives 15 primary-processing stages. This entry does not invent unlisted details. Chinese original / 中文原文：1. 初制：采摘、炒青等取得基础茶料。 关键观察：非遗汇总为15道初制工序，本条不补造未列细目。 Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques) | https://www.ihchina.cn/project_details/23785.html Chinese original / 中文原文：黑茶制作技艺（长盛川青砖茶制作技艺） | https://www.ihchina.cn/project_details/23785.html 2. Pile fermentation ： Moisten, level the pile and monitor temperature. Key observations: This variant features large piles and deep ventilation channels within them. Chinese original / 中文原文：2. 渥堆发酵：润水、平堆并监测温度。 关键观察：该版本以大堆和堆内深沟通风为特点。 Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques) | https://www.ihchina.cn/project_details/23785.html Chinese original / 中文原文：黑茶制作技艺（长盛川青砖茶制作技艺） | https://www.ihchina.cn/project_details/23785.html 3. Refining ： Sieve and sort by grade. Key observations: Record different grades separately. Chinese original / 中文原文：3. 精制：筛分整理等级。 关键观察：不同等级分开记录。 Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques) | https://www.ihchina.cn/project_details/23785.html Chinese original / 中文原文：黑茶制作技艺（长盛川青砖茶制作技艺） | https://www.ihchina.cn/project_details/23785.html 4. Blending ： Brew for grading, then combine according to quality. Key observations: Blending does not mean the raw materials are all from the same cultivar. Chinese original / 中文原文：4. 拼配：开汤评级后按品质组合。 关键观察：拼配不等于原料品种完全相同。 Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques) | https://www.ihchina.cn/project_details/23785.html Chinese original / 中文原文：黑茶制作技艺（长盛川青砖茶制作技艺） | https://www.ihchina.cn/project_details/23785.html 5. Steaming and compression ： Soften, then compress into tea bricks. Key observations: Ensure a uniform brick structure. Chinese original / 中文原文：5. 蒸茶、紧压：软化后压成茶砖。 关键观察：保证砖体结构均匀。 Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques) | https://www.ihchina.cn/project_details/23785.html Chinese original / 中文原文：黑茶制作技艺（长盛川青砖茶制作技艺） | https://www.ihchina.cn/project_details/23785.html 6. Drying and packaging ： Reduce humidity, re-dry, then package. Key observations: Traditional total days are not a fixed cycle for every production scale. Chinese original / 中文原文：6. 烘干包装：降湿、复烘后包装。 关键观察：不将传统总天数当作所有规模的固定周期。 Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques) | https://www.ihchina.cn/project_details/23785.html Chinese original / 中文原文：黑茶制作技艺（长盛川青砖茶制作技艺） | https://www.ihchina.cn/project_details/23785.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Dark brick shape, fairly tightly compressed. Chinese original / 中文原文：外形与汤色原描述：深色砖形，压制较紧实。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html Source description of aroma ： Mellow aged aroma. Chinese original / 中文原文：香气来源描述：陈醇香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html Source description of taste ： Mellow and full, suitable for brewing or boiling according to local practice. Chinese original / 中文原文：滋味来源描述：醇厚，适合按地方习惯冲泡或煮饮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: square brick form, brown; taste: strong with a sweet aftertaste. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：方正砖形、棕色；滋味：浓而回甘 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: 'Distinctive aroma' lacks an identifiable aroma type and is therefore not counted as a substantive completion of aroma. Historical trade and medicinal claims are not used for the five sensory dimensions. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：“香气独特”缺乏可识别香型，因此不当作实质香气补齐；历史贸易、药效段不用于五维。 Tea Encyclopedia · Hubei Qingzhuan Tea: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1447&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·湖北青砖茶：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1447&BaseID=1334&SiteID=123 Zhaoliqiao Tea Factory “Dongcha Past and Present” Qingzhuan Tea / 2020 new product. ： Dry-leaf appearance: square and level, slightly less tightly compressed than traditional Qingzhuan. Liquor colour: bright orange-red. Aroma: clean aged fragrance. Taste: mellow, gentle, clean. Infused leaves: dark brown and intact. Chinese original / 中文原文：赵李桥茶厂“洞茶今昔”青砖茶／2020新品：干茶：方正平整，紧结度较传统青砖稍松散；汤色：橙红明亮；香气：陈香纯正；滋味：醇和纯净；叶底：暗褐完整 Evidence Status: primary_source_verified； Location in the source: 2020-08-12, “Dong Tea, Past and Present” section ； Scope: The specific 700 g “Dongcha Jinxi” product on the manufacturer's original page. It is slightly less compact than traditional Qingzhuan and is not generalized to all green-brick tea. Unverified historical and health promotion on the same page is excluded. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：2020-08-12“洞茶今昔”段；适用范围：厂家原页的700g“洞茶今昔”具体商品；比传统青砖紧结度稍松散，不外推为全部青砖。未收录同页未经核证的历史和健康宣传。 Zhaoliqiao Tea Factory “Dongcha Past and Present” Qingzhuan Tea / 2020 new product. | https://www.brick-tea.com/detail_470.html Chinese original / 中文原文：赵李桥茶厂“洞茶今昔”青砖茶／2020新品 | https://www.brick-tea.com/detail_470.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Hubei Lao Qing brick tea Chinese original / 中文原文：实物图：湖北老青砖干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420710 https://www.pwsannong.com/booklib/database/sublibrary?ID=1447&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Hubei Green-Brick Tea, and the gallery title explicitly labels the image 'Hubei Laoqing Brick Dry Tea'. The image was viewed and confirmed to show an actual tea sample, rather than a tea garden, teaware or outer packaging. The source explicitly identifies green-brick dark tea pressed from Hubei Laoqing tea. The image shows cut pieces of brick tea and is not reused for other branded brick-tea entries. Chinese original / 中文原文：对应依据：公开专题名称为湖北青砖茶；图集标题明确标注“湖北老青砖干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。来源明确为湖北老青茶压制的青砖茶，所示为砖茶切块，不借用到其他品牌砖茶条目。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Ya’an Tibetan Tea Chinese original / 中文原文：雅安藏茶 Ya'an, Sichuan, and the traditional Southern Route border-tea production area Chinese original / 中文原文：四川省雅安市及南路边茶传统产区 identity： A collection of dark-tea products closely linked to the Southern Route Border Tea tradition, including different grades and compressed forms. Chinese original / 中文原文：identity：与南路边茶传统密切相连的黑茶产品集合，包含不同等级和紧压形制。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html process： After heat-fixing, rolling, drying, and pile fermentation, refine, blend, steam, and press into shape. Chinese original / 中文原文：process：杀青、揉捻、干燥、渥堆后，精制拼配、蒸压成形。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html appearance： Compressed products include Kangzhuan and Jinjian, with deep-red liquor. Chinese original / 中文原文：appearance：可见康砖、金尖等紧压产品，汤色红浓。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html aroma： Aged aroma. Chinese original / 中文原文：aroma：陈香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html taste： Mellow and substantial. Chinese original / 中文原文：taste：醇和、厚实。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html history： Ya'an government material records national heritage recognition in 2008 and the joint nomination's success in 2022. Ancient tea–horse trade history cannot directly establish the origin of every modern product name. Chinese original / 中文原文：history：雅安市政府资料记录2008年国家非遗及2022年联合申报成果；古代茶马贸易史不能直接当作全部现代品名的起源。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html culture： Trade from Ya’an to Tibetan regions connects with drinking cultures including boiled tea and butter tea. Chinese original / 中文原文：culture：由雅安通往藏区的贸易联系与煮茶、酥油茶等饮用文化相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html identity： A Ya'an regional range used in Tibetan tea culture, made as compressed or loose tea. Chinese original / 中文原文：identity：用于藏区饮茶文化的雅安地域系列，可制紧压或散茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Southern Route Border Tea-making techniques) | https://www.ihchina.cn/project_details/14625.html Chinese original / 中文原文：黑茶制作技艺（南路边茶制作技艺） | https://www.ihchina.cn/project_details/14625.html Coordinating Tea Culture, Industry and Technology: Overview of Yucheng Tibetan Tea Development. | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Chinese original / 中文原文：做好“三茶”统筹大文章：雨城区藏茶产业发展综述 | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 process： Heat-fixing and rolling → pile fermentation → drying → subsequent refining, pressing and packaging. Another local official account places drying before pile fermentation of the primary tea and separately lists refining, blending, steaming and pressing. These may concern different stages or versions and have not yet been aligned individually against production specifications. This entry therefore states only this source's sequence and does not splice together a falsely complete process. Chinese original / 中文原文：process：杀青、揉捻 → 渥堆 → 干燥 → 后续精制、压制和包装。另一地方官方记录将干燥置于毛茶渥堆之前，并列精制、拼配、蒸压；可能处于不同阶段/版本，尚未据生产规范逐一对齐，故本条只明确本来源顺序，不拼接成假完整流程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Southern Route Border Tea-making techniques) | https://www.ihchina.cn/project_details/14625.html Chinese original / 中文原文：黑茶制作技艺（南路边茶制作技艺） | https://www.ihchina.cn/project_details/14625.html Coordinating Tea Culture, Industry and Technology: Overview of Yucheng Tibetan Tea Development. | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Chinese original / 中文原文：做好“三茶”统筹大文章：雨城区藏茶产业发展综述 | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Step-by-step processing / Main primary-processing sequence recorded in the Yucheng District overview Chinese original / 中文原文：逐步工序 / 雨城区综述所记初制主链 Another local official record puts drying before pile fermentation of unrefined tea and also lists refining, blending, and steam pressing. It may describe a different stage/version; these have not been aligned against production specifications. This entry therefore states only this source’s order, without constructing a falsely complete combined process. Chinese original / 中文原文：另一地方官方记录将干燥置于毛茶渥堆之前，并列精制、拼配、蒸压；可能处于不同阶段/版本，尚未据生产规范逐一对齐，故本条只明确本来源顺序，不拼接成假完整流程。 1. Heat-fixing and rolling ： Heat and roll the fresh leaves. Key observations: Retain the distinction between primary dark-tea processing and subsequent reprocessing. Chinese original / 中文原文：1. 杀青、揉捻：鲜叶加热并揉制。 关键观察：保留黑茶初制与后续再制层级。 Coordinating Tea Culture, Industry and Technology: Overview of Yucheng Tibetan Tea Development. | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Chinese original / 中文原文：做好“三茶”统筹大文章：雨城区藏茶产业发展综述 | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html 2. Pile fermentation ： In this primary-processing variant, transformation through piling follows rolling. Key observations: Manage temperature, humidity and conditions within the pile. Chinese original / 中文原文：2. 渥堆：本初制版本在揉捻后堆积转化。 关键观察：管理温湿和堆内状态。 Coordinating Tea Culture, Industry and Technology: Overview of Yucheng Tibetan Tea Development. | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Chinese original / 中文原文：做好“三茶”统筹大文章：雨城区藏茶产业发展综述 | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html 3. Drying ： Obtain the primary-processed tea material. Key observations: Completion of primary processing does not mean the final compressed product is finished. Chinese original / 中文原文：3. 干燥：取得初制茶料。 关键观察：初制完成不等于最终紧压成品。 Coordinating Tea Culture, Industry and Technology: Overview of Yucheng Tibetan Tea Development. | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Chinese original / 中文原文：做好“三茶”统筹大文章：雨城区藏茶产业发展综述 | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html 4. Subsequent refining, compression and packaging ： Refine and shape according to the product. Key observations: Do not impose pressing steps on loose tea. Chinese original / 中文原文：4. 后续精制、压制和包装：按产品做精制与成形。 关键观察：散茶不强制套用压制步骤。 Coordinating Tea Culture, Industry and Technology: Overview of Yucheng Tibetan Tea Development. | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Chinese original / 中文原文：做好“三茶”统筹大文章：雨城区藏茶产业发展综述 | https://www.yaan.gov.cn/zhangzhe/show/c89fc8bc-1e71-4b4a-afca-1e9e2ac54263.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Compressed products include Kangzhuan and Jinjian, with deep-red liquor. Chinese original / 中文原文：外形与汤色原描述：可见康砖、金尖等紧压产品，汤色红浓。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Source description of aroma ： Aged aroma. Chinese original / 中文原文：香气来源描述：陈香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Source description of taste ： Mellow and substantial. Chinese original / 中文原文：滋味来源描述：醇和、厚实。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html Chinese original / 中文原文：传承千年非遗 品鉴藏茶醇香 | https://www.yaan.gov.cn/zhangzhe/show/1c431006-cf60-4407-95c6-276030429689.html 2024 Ya'an Tibetan Tea Association-Standard Mirror / Compressed Tibetan Tea · Maojian ： Dry-leaf appearance: flat surface, distinct edges, lustrous dark brown. Liquor colour: bright red. Aroma: strong with aged notes. Taste: mellow and full with returning sweetness. Infused leaves: tender and brown. Chinese original / 中文原文：2024雅安藏茶团标镜像／紧压藏茶·毛尖：外形：表面平整、棱角分明，黑褐油润；汤色：红且明亮；香气：浓并带陈香；滋味：醇厚回甘；叶底：嫩、褐色。 Evidence Status: source_supported； Location in the source: PDF page 5 / printed page 2, Table 1, Maojian row. ； Scope: T/YACX 004—2024, “Ya'an Tibetan Tea,” is credited in the PDF to the Ya'an Tea Society and was issued and implemented on 2024-05-22. The file was obtained from a public standards mirror on Qixinbao and bears the watermark of the National Group Standards Information Platform. All 9 pages and the pixels of Tables 1 and 2 were read, but an original public URL from the society or the standards platform was not obtained for cross-checking. Evidence therefore remains source_supported / needs_primary_corroboration, rather than direct reading from the society's own website. The 2024 edition is used without claiming current validity, and it is not conflated with GH/T 1120—2024. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第5页／印刷第2页，表1毛尖行；适用范围：T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。 T/YACX 004—2024, Ya'an Tibetan Tea (public mirror). | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf Chinese original / 中文原文：T/YACX 004—2024《雅安藏茶》（公开镜像） | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf 2024 Ya’an Tibetan Tea association-standard mirror / compressed Tibetan tea · Yaxi. ： Dry-leaf appearance: a flat surface and distinct edges, brown and relatively lustrous. Liquor colour: red and bright. Aroma: relatively rich, with aged notes. Taste: mild and mellow. Infused leaves: reasonably soft, brown and relatively bright. Chinese original / 中文原文：2024雅安藏茶团标镜像／紧压藏茶·芽细：外形：表面平整、棱角分明，棕褐较润；汤色：红且明亮；香气：较浓，带陈香；滋味：醇和；叶底：尚软，褐色、较亮。 Evidence Status: source_supported； Location in the source: PDF page 5 / printed page 2, Table 1 Yaxi row. ； Scope: T/YACX 004—2024, “Ya'an Tibetan Tea,” is credited in the PDF to the Ya'an Tea Society and was issued and implemented on 2024-05-22. The file was obtained from a public standards mirror on Qixinbao and bears the watermark of the National Group Standards Information Platform. All 9 pages and the pixels of Tables 1 and 2 were read, but an original public URL from the society or the standards platform was not obtained for cross-checking. Evidence therefore remains source_supported / needs_primary_corroboration, rather than direct reading from the society's own website. The 2024 edition is used without claiming current validity, and it is not conflated with GH/T 1120—2024. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第5页／印刷第2页，表1芽细行；适用范围：T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。 T/YACX 004—2024, Ya'an Tibetan Tea (public mirror). | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf Chinese original / 中文原文：T/YACX 004—2024《雅安藏茶》（公开镜像） | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf 2024 Ya'an Tibetan Tea group-standard mirror / Compressed Tibetan Tea · Jinyu. ： Dry-leaf appearance: level surface, defined edges, somewhat lustrous brown. Liquor colour: bright orange-yellow. Aroma: clean and characteristic. Taste: clean and gentle. Infused leaves: fairly soft, brown. Chinese original / 中文原文：2024雅安藏茶团标镜像／紧压藏茶·金玉：外形：表面平整、棱角分明，棕褐尚润；汤色：橙黄而亮；香气：纯正；滋味：纯和；叶底：尚软，棕褐色。 Evidence Status: source_supported； Location in the source: PDF page 5 / printed page 2, Table 1 Jinyu row. ； Scope: T/YACX 004—2024, “Ya'an Tibetan Tea,” is credited in the PDF to the Ya'an Tea Society and was issued and implemented on 2024-05-22. The file was obtained from a public standards mirror on Qixinbao and bears the watermark of the National Group Standards Information Platform. All 9 pages and the pixels of Tables 1 and 2 were read, but an original public URL from the society or the standards platform was not obtained for cross-checking. Evidence therefore remains source_supported / needs_primary_corroboration, rather than direct reading from the society's own website. The 2024 edition is used without claiming current validity, and it is not conflated with GH/T 1120—2024. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第5页／印刷第2页，表1金玉行；适用范围：T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。 T/YACX 004—2024, Ya'an Tibetan Tea (public mirror). | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf Chinese original / 中文原文：T/YACX 004—2024《雅安藏茶》（公开镜像） | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf 2024 Ya'an Tibetan Tea group-standard mirror / Loose Tibetan Tea · Maojian. ： Dry-leaf appearance: fine, tight, even strips, lustrous dark brown. Liquor colour: rich, bright red. Aroma: strong with aged notes. Taste: mellow and full with returning sweetness. Infused leaves: tender, brown, bright and even. Chinese original / 中文原文：2024雅安藏茶团标镜像／散藏茶·毛尖：外形：条索紧细，黑褐润，匀整；汤色：红浓明亮；香气：浓并带陈香；滋味：醇厚回甘；叶底：嫩、褐色、亮，匀整。 Evidence Status: source_supported； Location in the source: PDF page 6 / printed page 3, Table 2, Maojian row. ； Scope: T/YACX 004—2024, “Ya'an Tibetan Tea,” is credited in the PDF to the Ya'an Tea Society and was issued and implemented on 2024-05-22. The file was obtained from a public standards mirror on Qixinbao and bears the watermark of the National Group Standards Information Platform. All 9 pages and the pixels of Tables 1 and 2 were read, but an original public URL from the society or the standards platform was not obtained for cross-checking. Evidence therefore remains source_supported / needs_primary_corroboration, rather than direct reading from the society's own website. The 2024 edition is used without claiming current validity, and it is not conflated with GH/T 1120—2024. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第6页／印刷第3页，表2毛尖行；适用范围：T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。 T/YACX 004—2024, Ya'an Tibetan Tea (public mirror). | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf Chinese original / 中文原文：T/YACX 004—2024《雅安藏茶》（公开镜像） | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf 2024 Ya'an Tibetan Tea Association-Standard Mirror / Loose Tibetan Tea · Yaxi ： Dry-leaf appearance: tight strips, dark brown with some lustre, fairly even. Liquor colour: bright red. Aroma: fairly rich with aged notes. Taste: mellow and balanced. Infused leaves: fairly soft, brown, fairly bright and even. Chinese original / 中文原文：2024雅安藏茶团标镜像／散藏茶·芽细：外形：条索紧结，黑褐较润，较匀整；汤色：红且明亮；香气：较浓，带陈香；滋味：醇和；叶底：尚软，褐色、尚亮，较匀整。 Evidence Status: source_supported； Location in the source: PDF page 6 / printed page 3, Table 2 Yaxi row. ； Scope: T/YACX 004—2024, “Ya'an Tibetan Tea,” is credited in the PDF to the Ya'an Tea Society and was issued and implemented on 2024-05-22. The file was obtained from a public standards mirror on Qixinbao and bears the watermark of the National Group Standards Information Platform. All 9 pages and the pixels of Tables 1 and 2 were read, but an original public URL from the society or the standards platform was not obtained for cross-checking. Evidence therefore remains source_supported / needs_primary_corroboration, rather than direct reading from the society's own website. The 2024 edition is used without claiming current validity, and it is not conflated with GH/T 1120—2024. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第6页／印刷第3页，表2芽细行；适用范围：T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。 T/YACX 004—2024, Ya'an Tibetan Tea (public mirror). | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf Chinese original / 中文原文：T/YACX 004—2024《雅安藏茶》（公开镜像） | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf 2024 Ya’an Tibetan Tea association-standard mirror / loose Tibetan tea · Jinyu. ： Dry-leaf appearance: fairly tight, somewhat lustrous dark brown, fairly even. Liquor colour: bright orange-yellow. Aroma: clean and characteristic. Taste: clean and gentle. Infused leaves: fairly soft, brown, fairly even. Chinese original / 中文原文：2024雅安藏茶团标镜像／散藏茶·金玉：外形：尚紧结，黑褐尚润，尚匀整；汤色：橙黄明亮；香气：纯正；滋味：纯和；叶底：尚软，棕褐色，尚匀整。 Evidence Status: source_supported； Location in the source: PDF page 6 / printed page 3, Table 2 Jinyu row. ； Scope: T/YACX 004—2024, “Ya'an Tibetan Tea,” is credited in the PDF to the Ya'an Tea Society and was issued and implemented on 2024-05-22. The file was obtained from a public standards mirror on Qixinbao and bears the watermark of the National Group Standards Information Platform. All 9 pages and the pixels of Tables 1 and 2 were read, but an original public URL from the society or the standards platform was not obtained for cross-checking. Evidence therefore remains source_supported / needs_primary_corroboration, rather than direct reading from the society's own website. The 2024 edition is used without claiming current validity, and it is not conflated with GH/T 1120—2024. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第6页／印刷第3页，表2金玉行；适用范围：T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。 T/YACX 004—2024, Ya'an Tibetan Tea (public mirror). | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf Chinese original / 中文原文：T/YACX 004—2024《雅安藏茶》（公开镜像） | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf 2024 Ya'an Tibetan Tea Association-Standard Mirror / Tibetan Tea Bags · Ungraded ： Liquor colour: bright orange-red or orange-yellow; aroma: pure; taste: clean and mild. Chinese original / 中文原文：2024雅安藏茶团标镜像／袋泡藏茶·未分等级：汤色：橙红或橙黄，亮；香气：纯正；滋味：纯和。 Evidence Status: source_supported； Location in the source: PDF page 6 / printed page 3, 5.2.3. ； Scope: T/YACX 004—2024, Ya'an Tibetan Tea. The PDF names the Ya'an Tea Society and states publication and implementation on 2024-05-22. The document was accessed through Qixinbao's public standards mirror and bears the National Group Standards Information Platform watermark. All 9 pages and the actual images of Tables 1 and 2 were read, but no public original URL from the association or group-standards platform was obtained for comparison. The evidence therefore remains source_supported / needs_primary_corroboration and is not labelled as a direct reading on the association's original website. The 2024 edition is used without claiming current validity or conflating it with GH/T 1120—2024. The original tea-bag provision gives neither dry-leaf appearance nor infused-leaf characteristics; these remain unfilled. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第6页／印刷第3页，5.2.3；适用范围：T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。 袋泡茶原条款未给外形、叶底，保持缺项。 T/YACX 004—2024, Ya'an Tibetan Tea (public mirror). | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf Chinese original / 中文原文：T/YACX 004—2024《雅安藏茶》（公开镜像） | https://qxb-img-osscache.qixin.com/standards/499812cd0125403a745f471055d71fa6.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The association standard was obtained only from a public mirror this round. Its tables were read item by item, but cross-verification against the association’s or national association standards platform’s original file remains pending. Chinese original / 中文原文：本轮团体标准仅从公开镜像获取；表格已逐项核读，但仍待协会或全国团标平台原文件交叉核证。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Ya'an Tibetan Tea dry leaves and liquor (Axiamanba Yunling Zangyun sample). Chinese original / 中文原文：实物图：雅安藏茶干茶与茶汤（阿夏曼巴云岭藏韵样本） https://k.sinaimg.cn/n/spider20251031/157/w383h574/20251031/4362-0d0927e2e6f38f49e2ede418c1fd54b2.jpg/w700d1q75cms.jpg?by=cms_fixed_width https://news.sina.com.cn/sx/2025-10-31/detail-infvuant8827913.shtml Basis for the match: Sina's reprint of a Zixun China product introduction explicitly identifies Yunling Cangyun as Tibetan tea from Ya'an. The image in the corresponding product section clearly shows dry tea on a bamboo tray and red tea liquor. Chinese original / 中文原文：对应依据：新浪转载资讯中国的产品介绍明确云岭藏韵为雅安产区藏茶；相应产品段配图清楚呈现竹盘干茶和红色茶汤。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： An Axiamanba Yunling Zangyun promotional product sample, from Zixun China; no year or batch is specified, and origin follows the product supplier’s account. Chinese original / 中文原文：样本范围：阿夏曼巴云岭藏韵商品宣传样本，来源资讯中国；年份、批次未注明，产地依产品方介绍。 Lu'an Basket Tea Chinese original / 中文原文：六安篮茶 Traditional areas including Jinzhai, Yu'an and Huoshan in Lu'an, Anhui. Chinese original / 中文原文：安徽省六安市金寨、裕安、霍山等传统区域 identity： A Lu'an tea product that undergoes post-fermentation and basket ageing, not to be confused with the green tea Lu'an Guapian. Chinese original / 中文原文：identity：经后发酵、装篮陈放的六安茶产品，不能与绿茶六安瓜片混同。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html process： Heat-fix, roll, sun-dry the base, and screen, followed by dew exposure, steaming/pressing, baking, basket packing, and ageing. Chinese original / 中文原文：process：杀青、揉捻、晒坯干燥后筛分，经过露茶、蒸压、烘焙、装篮及陈放。 Verification status: source_supported； The old summary is compatible with, or less detailed than, this record's main route. This review checks only the new record's citation scope and does not upgrade other claims in older sources. Chinese original / 中文原文：核验状态：source_supported；旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html appearance： Bamboo-basket packaging is representative; finished-tea colour changes with ageing. Chinese original / 中文原文：appearance：以竹篮包装具有代表性；成茶颜色随陈化变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html aroma： Characterized by the tea aroma developed during aging. Chinese original / 中文原文：aroma：以陈化形成的茶香为特色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html taste： Post-fermentation produces a relatively mellow style. Chinese original / 中文原文：taste：后发酵形成较醇和的风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html history： Local restoration reports describe interrupted production in the twentieth century and later revival. Not every historical reference to “Lu'an tea” can be read retrospectively as today's basket tea. Chinese original / 中文原文：history：地方恢复报道记述20世纪生产中断与后来的复兴；旧文献中的“六安茶”不能全部反推为今天的篮茶。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html culture： Bamboo baskets serve as containers, transport equipment and local identity symbols, connecting consumption traditions in Guangdong, Guangxi and overseas. Chinese original / 中文原文：culture：竹篮作为容器、运输工具与地方识别符号，连接两广及海外消费传统。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html identity： A post-fermented tea basket-packed and aged in the Lu'an area, recorded separately from the green tea Lu'an Guapian. Chinese original / 中文原文：identity：六安地区装篮陈放的后发酵茶；与绿茶六安瓜片分列。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html process： Picking, heat-fixing, and rolling → sun exposure and drying → sieving and dew exposure → steaming/pressing and roasting → basket packing and aging. The interview mentions more than 20 stages; only the explicitly described main stages are listed here, without claiming to have reconstructed every historical detail. Key controls for dew exposure and aging remain missing. Chinese original / 中文原文：process：采摘、杀青、揉捻 → 晒坯、干燥 → 筛分、露茶 → 蒸压、烘焙 → 装篮、陈放。采访称20余工序，本档只列实际写明的主干，不宣称已恢复全部历史细目。露茶与陈放的关键控制仍为缺口。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Step-by-step processing / Main Chain of Modern Revived Production Described in a 2024 Inheritor Interview Chinese original / 中文原文：逐步工序 / 2024传承人采访所述现代恢复生产主链 The interview mentions more than twenty operations. This entry lists only the main stages actually named, without claiming to reconstruct every historical detail. Key controls for exposing tea to dew and ageing remain gaps. Chinese original / 中文原文：采访称20余工序，本档只列实际写明的主干，不宣称已恢复全部历史细目。露茶与陈放的关键控制仍为缺口。 1. Picking, heat-fixing and rolling ： Harvest the material recorded in the interview, then fix and roll it. Key observations: Specific fixation temperature and duration, and rolling intensity, are not recorded. Chinese original / 中文原文：1. 采摘、杀青、揉捻：按采访所记原料采收后杀青、揉捻。 关键观察：具体杀青时温及揉捻强度未载。 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html 2. Sunning the tea base and drying ： Dry the tea base. Key observations: Do not interpret this section as identifying Pu'er sun-dried primary green tea. Chinese original / 中文原文：2. 晒坯、干燥：将茶坯干燥。 关键观察：不把本段解释为普洱晒青毛茶身份。 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html 3. Sieving and exposing the tea ： After sorting, proceed to the locally named lucha stage. Key observations: The report gives only the operation name. Exposure duration and humidity were not verified, so no home-replication parameters are provided. Chinese original / 中文原文：3. 筛分、露茶：整理后进入当地称作露茶的环节。 关键观察：报道只给名称，未核露置时长及湿度，不提供家庭复制参数。 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html 4. Steam-pressing and baking ： Steam-press, then roast again. Key observations: Preserves the report's sequence without adding pile fermentation absent from the text. Chinese original / 中文原文：4. 蒸压、烘焙：经过蒸压和再烘焙。 关键观察：保持报道顺序；不另补文中未写的渥堆。 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html 5. Basket-packing and ageing ： After basket-packing, age according to the process. Key observations: Ageing conditions and microbial controls are unverified. This does not mean wetter is better or shelf life is unlimited. Chinese original / 中文原文：5. 装篮、陈放：装入篮具后按工艺陈放。 关键观察：陈化环境和微生物控制未核，不能等于越湿越好或无限保质。 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Step-by-step processing / Qingshan Tea Factory Lu'an Basket Tea · Historical Company Version Q/LYQC 0001S—2019 Chinese original / 中文原文：逐步工序 / 青山茶厂六安篮茶·Q/LYQC 0001S—2019历史企业版本 Historical enterprise product version Q/LYQC 0001S—2019 of Qingshan Tea Factory, Yu'an District, Lu'an City. Table 1 does not distinguish grades. The cover records filing on 2019-09-23 and a validity period of 3 years, expiring in 2022; the mirror catalogue gives a withdrawal date of 2022-09-22. This is used only as an enterprise requirement in a historical document, not as a current standard for the entire production region or an evaluation of a physical sample, and it is not applied to Qimen Ancha. The seven steps follow the original document's order and are added only as a historically scoped variant; they do not replace the main processes of other periods or manufacturers. Scope: source_scoped_historical_enterprise_variant. Chinese original / 中文原文：六安市裕安区青山茶厂Q/LYQC 0001S—2019历史企业产品版本，表1未分等级。封面标2019-09-23备案、有效期3年，至2022年届满；镜像目录标废止日期2022-09-22。仅作历史文献中的企业要求，不代表现行全产区标准或实物审评，也不用于祁门安茶。 七工序按原件顺序列出，仅补历史范围变体，不替换其他年代或厂家的主流程。 适用范围：source_scoped_historical_enterprise_variant 1. Withering ： Listed as the first operation in the historical standard, where “withering” is written with a variant character. No specific temperature, time or spreading parameters are given. Key observations: Chinese original / 中文原文：1. 萎凋：历史标准流程列为第一道工序，原文作“萎调”；未列具体温度、时间或摊叶参数。 关键观察： Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard. | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Chinese original / 中文原文：Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1 | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf 2. Heat-fixing ： Heat-fix after withering; only procedure names are listed here, without equipment, time, or temperature. Key observations: Chinese original / 中文原文：2. 杀青：萎凋后杀青；该处只列工序名称，未列设备、时间和温度。 关键观察： Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard. | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Chinese original / 中文原文：Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1 | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf 3. Rolling ： Rolling follows heat-fixing; no pressure, duration or strand-formation requirement is listed. Key observations: Chinese original / 中文原文：3. 揉捻：杀青后揉捻；未列揉捻压力、时间或成条率要求。 关键观察： Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard. | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Chinese original / 中文原文：Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1 | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf 4. Pile fermentation ： Pile fermentation follows rolling. Section 3.2 explains that piling under certain temperature and humidity conditions promotes slow changes in internal constituents, but gives no numerical temperature or humidity. Key observations: Chinese original / 中文原文：4. 渥堆：揉捻后渥堆；§3.2解释为在一定温湿度下通过堆积促使内含物质缓慢变化，未给温湿度数值。 关键观察： Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard. | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Chinese original / 中文原文：Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1 | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf 5. Drying ： Dry after pile fermentation; this route gives no drying equipment, temperature or time. Key observations: Chinese original / 中文原文：5. 干燥：渥堆后干燥；该流程未给干燥设备、温度和时间。 关键观察： Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard. | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Chinese original / 中文原文：Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1 | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf 6. Pack into bamboo baskets (compress) ： After drying, load into bamboo baskets and compress. No fill weight or pressing parameters are listed. Key observations: Chinese original / 中文原文：6. 装竹篮（紧压）：干燥后装入竹篮并紧压；未列装量或压制参数。 关键观察： Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard. | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Chinese original / 中文原文：Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1 | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf 7. Ageing and fermentation ： After packing and compressing in bamboo baskets, ageing and fermentation form this historical company's version of Lu'an Basket Tea. No ageing duration or environmental values are stated. Key observations: Chinese original / 中文原文：7. 陈化发酵：装竹篮紧压后陈化发酵，形成该历史企业版本六安篮茶；未列陈化时长或环境数值。 关键观察： Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard. | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Chinese original / 中文原文：Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1 | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Bamboo-basket packaging is representative; finished-tea colour changes with ageing. Chinese original / 中文原文：外形与汤色原描述：以竹篮包装具有代表性；成茶颜色随陈化变化。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Source description of aroma ： Characterized by the tea aroma developed during aging. Chinese original / 中文原文：香气来源描述：以陈化形成的茶香为特色。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Source description of taste ： Post-fermentation produces a relatively mellow style. Chinese original / 中文原文：滋味来源描述：后发酵形成较醇和的风格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html 2024 Jinzhai Field Visit / Finished-Tea Description from Lu'an Basket Tea Co., Ltd. ： Appearance: glossy black. Chinese original / 中文原文：2024金寨采风／六安篮茶茶业有限公司成茶描述：外形：色泽黑亮。 Evidence Status: source_supported； Location in the source: Article dated 2024-04-07, passage on visiting Lu'an Basket Tea Co., Ltd. ； Scope: The Jinzhai County government website republishes a Jinzhai Micro Tourism field-visit report dated 2024-04-07, covering a visit to Lu'an Basket Tea Industry Co., Ltd. The text states only that its principal finished product is glossy black. This is a visit account, not an independent laboratory evaluation, and is not extrapolated to other manufacturers or years. The text gives no infused-leaf description. Chinese original / 中文原文：证据状态：source_supported；原文位置：2024-04-07稿，参访六安篮茶茶业有限公司段；适用范围：金寨县政府网站转载金寨微旅游2024-04-07采风报道，现场参访六安篮茶茶业有限公司，文中仅明确其主导产品成茶黑亮。属于参访介绍，不是独立实验室审评，不外推其他厂商/年份；正文未给叶底。 Mainstream media tour witnesses the harmony of tea and tourism in Jinzhai | https://www.ahjinzhai.gov.cn/zwzx/jzyw/37223202.html Chinese original / 中文原文：主流媒体组团采风见证金寨茶旅和谐共鸣 | https://www.ahjinzhai.gov.cn/zwzx/jzyw/37223202.html 2024 Lu’an News / reported sample of aged basket tea brewed with ruo leaves. ： Liquor colour: vivid and bright, slightly deep amber-red; taste: silky and smooth, rich, mellow, sweet and brisk. Chinese original / 中文原文：2024六安新闻网／陈年篮茶与箬叶共泡的报道样本：汤色：明艳亮丽，略显深琥珀红色；滋味：丝滑柔顺，浓醇甘爽。 Evidence Status: source_supported； Location in the source: Main-text paragraph 'From a Small Handwoven Bamboo Basket', web line 17. ； Scope: The existing pr_lan source was actually read in full through Web this round. The local request returned HTTP 403; the saved file is a failure response and cannot be described as a locally obtained article HTML file. The article was originally reported by Lu'an News reporters Zhang Rui and Chu Zhukun and republished by the Jinzhai County government. Its on-site brewing used aged Lu'an basket tea with a few strands of its wrapping bamboo leaves added. The year and batch are unspecified, and the account is not extrapolated to tea leaves alone or to new tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：正文“从手编的小竹篮中”段，Web L17；适用范围：既有pr_lan来源本轮通过Web实际阅读全文；本机请求HTTP403，保存的是失败响应，不能称本机已获报道HTML。文章为六安新闻网原记者张瑞、储著坤报道，金寨县政府转载。其现场冲泡使用陈年六安篮茶并加入包裹的几丝箬叶，年份批次未详，不外推单独茶叶或新茶。 Lu'an Basket Tea: centuries-old flavor with a renewed aroma | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Chinese original / 中文原文：六安篮茶：穿越数百年 古味溢新香 | https://www.ahjinzhai.gov.cn/zwzx/mtjz/37703922.html Qingshan Tea Factory Q/LYQC 0001S—2019, Lu'an Basket Tea / historical enterprise edition; filing validity expired in 2022. ： This historical enterprise version requires dark-brown, tightly formed dry tea, closely compressed without honeycomb-like cavities; a rich, lasting aroma; a rich, mellow taste with a sweet aftertaste; bright orange-yellow liquor with a slight red tint; and yellow-brown, reasonably uniform infused leaves. Chinese original / 中文原文：青山茶厂Q/LYQC 0001S—2019六安篮茶／历史企业版本（备案有效期已于2022年届满）：该历史企业版本要求干茶黑褐、条索紧结，压制紧密且无蜂窝巢状；香气浓郁而持久，滋味醇厚、回甘；茶汤橙黄略红且明亮，冲泡叶黄褐、尚匀整。 Evidence Status: original_document_verified_via_public_mirror； Location in the source: §5.2, Table 1, main-text page 2 (physical PDF page 4), the sole quality row, without grading. ； Scope: Historical enterprise product version under Q/LYQC 0001S—2019 of Qingshan Tea Factory, Yu’an District, Lu’an. Table 1 does not distinguish grades. The cover records filing on 2019-09-23 and a validity period of 3 years, expiring in 2022; the mirror catalogue gives the withdrawal date as 2022-09-22. Used only as an enterprise requirement in a historical document, not as a current standard for the entire production area or an assessment of a physical sample, and not applied to Qimen Ancha. Chinese original / 中文原文：证据状态：original_document_verified_via_public_mirror；原文位置：§5.2表1，正文第2页（PDF物理第4页），未分等级的唯一品质行；适用范围：六安市裕安区青山茶厂Q/LYQC 0001S—2019历史企业产品版本，表1未分等级。封面标2019-09-23备案、有效期3年，至2022年届满；镜像目录标废止日期2022-09-22。仅作历史文献中的企业要求，不代表现行全产区标准或实物审评，也不用于祁门安茶。 Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard. | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Chinese original / 中文原文：Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1 | https://file4.foodmate.net/foodvip/biaozhun/2020/QLYQC0001S-2019-0407.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Lu’an Basket Tea dry leaves placed in a pot (heritage-feature image). Chinese original / 中文原文：实物图：六安篮茶干茶入壶实物（非遗专题配图） https://q5.itc.cn/q_70/images03/20250726/14943654d36c4345b99e25151fda4612.jpeg https://www.sohu.com/a/917853460_121106832 Basis for the match: The lead image in “Touring Lu’an through Intangible Heritage | Years Held in Baskets, Tea through the Seasons” shows dry Lu’an Basket Tea being put into a pot. The full article specifically concerns Lu’an Basket Tea from Jinzhai, Huoshan, and Yu’an and local heritage-inheriting companies. A Lu’an News report republished by the Jinzhai County Government was also used to check the origin and local companies, avoiding confusion with Ancha produced in Qimen. Dark-brown leaves are visible in the tea scoop; this is not basket packaging or an illustration. Chinese original / 中文原文：对应依据：《跟着非遗游六安｜篮藏岁月 茶续春秋》专题首图展示六安篮茶干茶入壶，全文专指金寨、霍山、裕安的六安篮茶及当地非遗传承企业；另以金寨县政府转载六安新闻网报道核对产地与当地企业，避免混入祁门产安茶。本图可见茶则中的黑褐叶片，非茶篮包装或示意图。 An illustration in a public Sohu-account feature. Original photographer and open licence are undisclosed; the complete image and article source are retained for private reference. Chinese original / 中文原文：搜狐号公开专题配图；原摄影者及开放许可未披露，保留完整原图和文章出处用于私有资料参照。 Sample scope ： A brewing-dose sample in a Lu’an Basket Tea heritage feature. Photography batch, grade, and exact brand are undisclosed; tea age is not inferred from the historical narrative. Chinese original / 中文原文：样本范围：六安篮茶非遗专题中的冲泡投茶样本；拍摄批次、等级及具体厂牌未披露，不以历史叙述推定图中茶龄。 Pu’er Sheng Tea (Raw Pu’er) Chinese original / 中文原文：普洱生茶 Relevant growing areas within Yunnan's geographical indication protection zone Chinese original / 中文原文：云南省地理标志保护范围内相关产区 identity： A Pu'er type made from sun-dried Yunnan large-leaf material without ripe tea's artificial pile fermentation. Chinese original / 中文原文：identity：以云南大叶种晒青原料加工、未经熟茶人工渥堆的普洱茶类型。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Reply on the definition of Pu'er tea and related proposals | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Chinese original / 中文原文：关于普洱茶定义及相关建议的办理答复 | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 GB/T 22111—2008, Product of Geographical Indication: Pu'er Tea. | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D77589D3A7E05397BE0A0AB82A Chinese original / 中文原文：GB/T 22111—2008 地理标志产品 普洱茶 | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D77589D3A7E05397BE0A0AB82A Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html process： Fresh leaves are heat-fixed, rolled and sun-dried into unfinished sun-dried tea, then sorted or steamed and compressed. They may subsequently age naturally. Chinese original / 中文原文：process：鲜叶杀青、揉捻、日光干燥为晒青毛茶，再整理或蒸压成形；后续可自然陈放。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Reply on the definition of Pu'er tea and related proposals | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Chinese original / 中文原文：关于普洱茶定义及相关建议的办理答复 | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html appearance： Available as cakes, bricks, tuo and other forms. New tea liquor is often yellow-green and changes with ageing. Chinese original / 中文原文：appearance：有饼、砖、沱等形态，新茶汤色多黄绿，陈放后改变。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html aroma： New and aged tea have different aromas. Age alone does not guarantee an aged aroma. Chinese original / 中文原文：aroma：新茶与陈茶的香气不同，不能用年份单独保证陈香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html taste： New products are usually relatively astringent; ageing changes the taste. Chinese original / 中文原文：taste：新制品通常收敛性较强，陈放会改变滋味。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html history： The 2008 GI standard explicitly defines raw and ripe types; a Yunnan Agriculture Department response explains the definition’s evolution. Chinese original / 中文原文：history：2008年地理标志标准明确生、熟两种类型；云南省农业厅答复说明其定义演变。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Reply on the definition of Pu'er tea and related proposals | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Chinese original / 中文原文：关于普洱茶定义及相关建议的办理答复 | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 GB/T 22111—2008, Product of Geographical Indication: Pu'er Tea. | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D77589D3A7E05397BE0A0AB82A Chinese original / 中文原文：GB/T 22111—2008 地理标志产品 普洱茶 | https://std.samr.gov.cn/gb/search/gbDetailed?id=71F772D77589D3A7E05397BE0A0AB82A culture： Sun-drying, compression, transport and trade together form traditional Pu'er practice. Its placement among the six tea categories and its identity under product standards should be explained separately. Chinese original / 中文原文：culture：晒青、紧压和运输贸易共同构成传统普洱实践；六大茶类归属与产品标准身份应分层说明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Reply on the definition of Pu'er tea and related proposals | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Chinese original / 中文原文：关于普洱茶定义及相关建议的办理答复 | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 identity： Sun-dried primary tea is first made, then steam-pressed into raw tea. Ageing is not synonymous with converting raw tea into ripe tea. Chinese original / 中文原文：identity：先制晒青毛茶，再蒸压为生茶；陈放不是把生茶变成熟茶的同义过程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html history： The Palace Museum holds Qing-era round Pu'er cakes, with an exhibition note describing grouping in sets of seven. This is physical historical context for Pu'er; modern raw/ripe labels cannot be assigned to Qing objects from shape alone. Chinese original / 中文原文：history：故宫藏清代普洱圆茶饼，展览说明有七件一组的习惯。这是历史普洱实物背景，不能仅凭外形给清代藏品套用现代生熟标签。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Round Pu'er tea cake | https://www.dpm.org.cn/subject_tea/detail/260406.html Chinese original / 中文原文：普洱圆茶饼 | https://www.dpm.org.cn/subject_tea/detail/260406.html culture： The ancient tea forests of Jingmai Mountain, inscribed as World Heritage in 2023, show the relationship between Blang, Dai and other communities and forest-understorey tea gardens. This is a cultural landscape of a specific production area, not representative of every Pu'er origin. Chinese original / 中文原文：culture：2023年列入世界遗产的景迈山古茶林呈现布朗族、傣族等社区与林下茶园的关系；这是特定产区文化景观，不代表所有普洱来源。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Decision 45 COM 8B.9: Cultural Landscape of Old Tea Forests of the Jingmai Mountain in Pu’er | https://whc.unesco.org/en/decisions/8390/ industry： One key difference between raw tea and modern ripe tea is the absence of the latter's artificial pile-fermentation stage. Recording raw materials and processing history is more reliable than inferring value from age alone. Chinese original / 中文原文：industry：生茶与现代熟茶的关键区别之一是没有后者的人工渥堆过程；记录原料与加工履历比单凭年份推定价值更稳妥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html process： Heat-fixing fresh leaves → rolling and sun-drying → steaming to soften and pressing into shape → drying and packaging. Recorded as the geographical-indication version for compressed raw Pu'er. When the market calls sun-dried loose material 'loose raw tea', the terminology level should be separately identified. There is no artificially moistened pile-fermentation stage of the kind used for ripe tea. Chinese original / 中文原文：process：鲜叶杀青 → 揉捻、日光干燥 → 蒸软、压制定形 → 干燥、包装。以地理标志生茶紧压版本记录；市场把晒青散料称“散生茶”时应另注明术语层级。没有熟茶的人工加湿渥堆工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Step-by-step processing / Sun-dried crude tea → steam-pressed raw pu'er Chinese original / 中文原文：逐步工序 / 晒青毛茶→蒸压生茶 Recorded as the geographical-indication version for compressed raw Pu'er. When the market calls sun-dried loose material 'loose raw tea', the terminology level should be separately identified. There is no artificially moistened pile-fermentation stage of the kind used for ripe tea. Chinese original / 中文原文：以地理标志生茶紧压版本记录；市场把晒青散料称“散生茶”时应另注明术语层级。没有熟茶的人工加湿渥堆工序。 1. Heat-fixing fresh leaves ： Heat-fix the fresh leaves. Key observations: Do not interchange this with the main black-tea sequence of rolling before oxidation. Chinese original / 中文原文：1. 鲜叶杀青：鲜叶加热杀青。 关键观察：不与红茶先揉后氧化的主链混用。 Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf 2. Rolling and sun-drying ： After rolling, sun-dry to obtain sun-dried crude tea. Key observations: Keep sun-dried raw material and already pressed finished products at separate stages. Chinese original / 中文原文：2. 揉捻、日光干燥：揉捻后晒干，取得晒青毛茶。 关键观察：晒青原料与已经压制的成品分阶段。 Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf 3. Steam to soften, then compress into shape ： Steam the crude tea until soft, then compress. Key observations: Steam-pressing is shaping, not artificial pile fermentation. Chinese original / 中文原文：3. 蒸软、压制定形：毛茶蒸软后压制。 关键观察：蒸压是成形，不是人工渥堆。 Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf 4. Drying and packaging ： Complete drying after compression. Key observations: Both the interior and exterior of the cake must meet the requirements for this product. Chinese original / 中文原文：4. 干燥、包装：压制后完成干燥。 关键观察：饼内外都须达到本品要求。 Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Available as cakes, bricks, tuo and other forms. New tea liquor is often yellow-green and changes with ageing. Chinese original / 中文原文：外形与汤色原描述：有饼、砖、沱等形态，新茶汤色多黄绿，陈放后改变。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Source description of aroma ： New and aged tea have different aromas. Age alone does not guarantee an aged aroma. Chinese original / 中文原文：香气来源描述：新茶与陈茶的香气不同，不能用年份单独保证陈香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Source description of taste ： New products are usually relatively astringent; ageing changes the taste. Chinese original / 中文原文：滋味来源描述：新制品通常收敛性较强，陈放会改变滋味。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Yunnan Department of Agriculture and Rural Affairs, 2025 Introduction to Raw Pu'er ： Dark green; clear, bright green-yellow liquor; clean, lasting aroma; strong taste with returning sweetness; thick, yellow-green infused leaves. Chinese original / 中文原文：云南省农业农村厅2025年普洱生茶介绍：墨绿色泽；绿黄清亮；清纯持久；浓厚回甘；肥厚黄绿。 Evidence Status: primary_source_verified； Location in the source: Passage on the quality characteristics of raw pu'er ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：生茶品质特征段；适用范围：见具体记录标题与原文 A Lifestyle Called Yunnan | Travel with Yunnan Tea! | https://nync.yn.gov.cn/html/2025/yunnongkuanxun-new_0414/1418333.html Chinese original / 中文原文：有一种叫云南的生活丨跟着云茶去旅行！ | https://nync.yn.gov.cn/html/2025/yunnongkuanxun-new_0414/1418333.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Brewed liquor and infused leaves of raw pu'er Chinese original / 中文原文：实物图：普洱生茶冲泡茶汤及叶底 https://cnafun.moa.gov.cn/zt/gjcr/202005/W020200513839799085242.jpg https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Basis for the match: The agricultural authority’s original page displays this image directly under raw tea and specifies Yunnan large-leaf sun-dried material. The actual image shows pale liquor and unfurled infused leaves. Chinese original / 中文原文：对应依据：农业部门原页在生茶标题下直接展示此图，正文明确云南大叶种晒青原料；实际图为浅色茶汤及舒展叶底。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： The original page’s raw Pu’er example, with no year, producer, or grade stated. Chinese original / 中文原文：样本范围：原页普洱生茶示例，未注明年份、生产者或等级。 Pu’er Shou Tea (Ripened Pu’er) Chinese original / 中文原文：普洱熟茶 Relevant Pu'er processing areas in Yunnan Chinese original / 中文原文：云南省相关普洱茶加工产区 identity： A Pu'er type made by controlled post-fermentation of unfinished sun-dried tea; technologically a post-fermented tea. Chinese original / 中文原文：identity：以晒青毛茶经人工后发酵制成的普洱茶类型，工艺上属于后发酵茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Reply on the definition of Pu'er tea and related proposals | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Chinese original / 中文原文：关于普洱茶定义及相关建议的办理答复 | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html process： Moisten unfinished sun-dried tea for pile fermentation, turning the pile and breaking up clumps. After fermentation and drying, it may be sold loose or steamed and compressed. Chinese original / 中文原文：process：晒青毛茶加湿渥堆，过程翻堆、解块；完成发酵和干燥后，可散售或蒸压。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html appearance： Reddish-brown dry leaves, with bright to rich red liquor. Chinese original / 中文原文：appearance：干茶红褐，汤色红亮至红浓。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html aroma： Aged fragrance is representative; fermentation and storage conditions influence aroma. Chinese original / 中文原文：aroma：代表性为陈香，发酵与储存条件会影响气味。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html taste： Full-bodied, sweet and brisk. Chinese original / 中文原文：taste：醇厚、甘爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html history： The Yunnan Department of Agriculture's reply dates the development of modern accelerated post-fermentation to around 1973; it cannot be equated directly with ancient Pu'er tribute-tea production. Chinese original / 中文原文：history：云南省农业厅答复将现代快速后发酵的发展记在1973年前后；不能将其与古代普洱贡茶制法直接画等号。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Reply on the definition of Pu'er tea and related proposals | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Chinese original / 中文原文：关于普洱茶定义及相关建议的办理答复 | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 culture： Modern factory fermentation and blending experience gives ripe tea a stable style and has formed drinking traditions distinct from raw tea. Chinese original / 中文原文：culture：现代工厂发酵与拼配经验使熟茶获得稳定风格，也形成与生茶不同的品饮传统。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Reply on the definition of Pu'er tea and related proposals | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 Chinese original / 中文原文：关于普洱茶定义及相关建议的办理答复 | https://nync.yn.gov.cn/html/2018/tianjianyibanli2018_0612/375055.html?cid=3406 identity： Controlled post-fermentation is applied to sun-dried raw material. This is the key difference from raw Pu'er processing. Chinese original / 中文原文：identity：在晒青原料基础上进行人工后发酵；这是与生茶加工的关键区别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Pu'er tea-making techniques (TAETEA tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418144.html Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418144.html After output value exceeds 100 billion yuan, how can Yunnan tea become more refined and competitive? | https://nync.yn.gov.cn/html/2022/yunnongkuanxun-new_0520/386545.html Chinese original / 中文原文：跃上千亿产值 云茶如何进一步做精做强 | https://nync.yn.gov.cn/html/2022/yunnongkuanxun-new_0520/386545.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 history： A feature on a Ministry of Agriculture and Rural Affairs-affiliated website places the development of modern ripe Pu’er’s artificial pile fermentation in the 1970s. Qing tribute-tea history therefore cannot directly become the invention history of ripe tea. Chinese original / 中文原文：history：农业农村部所属网站的专题介绍把现代普洱熟茶人工渥堆的形成置于20世纪70年代；因此清代贡茶史不能直接写作熟茶创制史。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html culture： Parallel raw and ripe tea reflect traditional sun-dried material combined with modern processing. Sensory descriptions such as “aged aroma” do not automatically constitute medical or investment-return evidence. Chinese original / 中文原文：culture：生、熟并行体现传统晒青原料与近现代加工技术的结合；“陈香”等感官描述不自动构成药效或投资回报证据。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html industry： Ripe tea subjects sun-dried primary tea to managed pile fermentation and other post-fermentation processing. Industry records should retain processing, batch and storage information, avoiding confusion between deliberate fermentation and mould spoilage in storage. Chinese original / 中文原文：industry：熟茶把晒青毛茶引入人工渥堆等后发酵加工。产业记录应保留工艺、批次及仓储信息，避免把有意发酵与储存霉变混淆。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Guiding Opinions of the Ministry of Agriculture and Rural Affairs, State Administration for Market Regulation, and All China Federation of Supply and Marketing Cooperatives on Promoting Healthy Development of the Tea Industry. | https://www.miit-eidc.org.cn/art/2021/9/15/art_1745_8497.html Chinese original / 中文原文：农业农村部 国家市场监督管理总局 中华全国供销合作总社关于促进茶产业健康发展的指导意见 | https://www.miit-eidc.org.cn/art/2021/9/15/art_1745_8497.html process： Preparation of sun-dried material → managed post-fermentation → drying and sorting → treatment for the finished-product form. Enterprise fermentation scales, turning points, times and temperatures differ; this entry provides no unsourced uniform duration or safety threshold. Chinese original / 中文原文：process：晒青原料准备 → 人工后发酵 → 干燥、整理 → 成品形态处理。企业发酵规模、翻堆节点和时温不同；本条不提供无来源的统一天数或安全阈值。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Pu'er tea-making techniques (TAETEA tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418144.html Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418144.html After output value exceeds 100 billion yuan, how can Yunnan tea become more refined and competitive? | https://nync.yn.gov.cn/html/2022/yunnongkuanxun-new_0520/386545.html Chinese original / 中文原文：跃上千亿产值 云茶如何进一步做精做强 | https://nync.yn.gov.cn/html/2022/yunnongkuanxun-new_0520/386545.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Step-by-step processing / Sun-dried green raw material → artificial post-fermentation → loose or compressed tea Chinese original / 中文原文：逐步工序 / 晒青原料→人工后发酵→散茶或紧压茶 Fermentation scale, pile-turning points, times and temperatures differ among producers. This entry supplies no unsourced universal duration or safety threshold. Chinese original / 中文原文：企业发酵规模、翻堆节点和时温不同；本条不提供无来源的统一天数或安全阈值。 1. Preparing sun-dried raw material ： Obtain and sort raw material through fixation, rolling and sun-drying. Key observations: Do not omit the raw-material stage and describe fresh leaves as directly pile-fermented. Chinese original / 中文原文：1. 晒青原料准备：由杀青、揉捻、晒干取得原料并整理。 关键观察：不得省略原料阶段而写成鲜叶直接渥堆。 Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf 2. Induced post-fermentation ： Carry out pile fermentation under controlled warm, humid conditions. Key observations: Manage temperature, humidity and oxygen supply; microorganisms participate in transformation. Chinese original / 中文原文：2. 人工后发酵：在受控湿热环境下进行渥堆。 关键观察：管理温湿与供氧，微生物参与转化。 Pu'er tea-making techniques (TAETEA tea-making techniques) | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418144.html Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://nync.yn.gov.cn/html/2025/yzycfycj_0407/1418144.html After output value exceeds 100 billion yuan, how can Yunnan tea become more refined and competitive? | https://nync.yn.gov.cn/html/2022/yunnongkuanxun-new_0520/386545.html Chinese original / 中文原文：跃上千亿产值 云茶如何进一步做精做强 | https://nync.yn.gov.cn/html/2022/yunnongkuanxun-new_0520/386545.html Changes in Microbial Populations During Dark Tea Pile Fermentation | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 Chinese original / 中文原文：黑茶渥堆（堆积发酵）过程中微生物种群的变化 | https://www.tea-science.com/CN/10.13305/j.cnki.jts.1991.02.002 3. Drying and finishing ： At the appropriate fermentation endpoint, dry, grade and sort. Key observations: Judge completion of fermentation separately from meeting finished-product moisture requirements. Chinese original / 中文原文：3. 干燥、整理：发酵适度后干燥、分级整理。 关键观察：发酵完成与达到成品含水要求分开判断。 Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf 4. Shaping the finished product ： May be made into loose tea or further steam-pressed and dried as compressed tea. Key observations: Compression is not a necessary condition for ripe pu'er. Chinese original / 中文原文：4. 成品形态处理：可做散茶，或再蒸压、干燥成为紧压茶。 关键观察：紧压不是熟茶的必要条件。 Pu'er Tea (Chinese–English geographical indication introduction) | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Chinese original / 中文原文：普洱茶（中英双语地理标志介绍） | https://english.cnipa.gov.cn/transfer/2018-06/20180629082904846181.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Reddish-brown dry leaves, with bright to rich red liquor. Chinese original / 中文原文：外形与汤色原描述：干茶红褐，汤色红亮至红浓。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Source description of aroma ： Aged fragrance is representative; fermentation and storage conditions influence aroma. Chinese original / 中文原文：香气来源描述：代表性为陈香，发酵与储存条件会影响气味。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Source description of taste ： Full-bodied, sweet and brisk. Chinese original / 中文原文：滋味来源描述：醇厚、甘爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Yunnan Agriculture and Rural Affairs Department’s 2025 ripe Pu’er introduction. ： Reddish brown; deep, bright red liquor; distinctive aged aroma; full-bodied taste with returning sweetness; reddish-brown infused leaves. Chinese original / 中文原文：云南省农业农村厅2025年普洱熟茶介绍：红褐色泽；红浓明亮；独特陈香；醇厚回甘；红褐。 Evidence Status: primary_source_verified； Location in the source: Passage on the quality characteristics of ripe pu'er ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：熟茶品质特征段；适用范围：见具体记录标题与原文 A Lifestyle Called Yunnan | Travel with Yunnan Tea! | https://nync.yn.gov.cn/html/2025/yunnongkuanxun-new_0414/1418333.html Chinese original / 中文原文：有一种叫云南的生活丨跟着云茶去旅行！ | https://nync.yn.gov.cn/html/2025/yunnongkuanxun-new_0414/1418333.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry ripe pu'er tea Chinese original / 中文原文：实物图：普洱熟茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420424 https://www.pwsannong.com/booklib/database/sublibrary?ID=1353&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Yunnan Ripe Pu’er Tea; the gallery title explicitly says “Dry Ripe Pu’er Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Both the source page and gallery identify ripe Pu’er, so it is not assigned to raw Pu’er. Chinese original / 中文原文：对应依据：公开专题名称为云南熟普洱茶；图集标题明确标注“普洱熟茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。来源页面与图集明确标为普洱熟茶，不分配给普洱生茶。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Fuzhou Jasmine Tea Chinese original / 中文原文：福州茉莉花茶 Fuzhou, Fujian Chinese original / 中文原文：福建省福州市 identity： A reprocessed tea formed when tea base absorbs fresh jasmine aroma. Scenting is central, not the number of flowers visible on the finished tea. Chinese original / 中文原文：identity：茶坯吸附鲜茉莉花香形成的再加工茶，核心在窨制而非成品表面有多少花。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm process： Carefully selected tea base and mature fresh flowers are mixed for scenting when the flowers release aroma at night. Repeated management transfers floral fragrance into the tea. Chinese original / 中文原文：process：精选茶坯与成熟鲜花，在夜间吐香时拼和窨制，通过反复管理实现花香进入茶叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm appearance： Form depends on the tea base; traditional finished tea may show tea but no flowers. Chinese original / 中文原文：appearance：形态取决于茶坯；传统成品可见茶而不见花。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm aroma： Rich, lasting jasmine aroma. Chinese original / 中文原文：aroma：茉莉香浓郁、持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm taste： Local inheritors often say “rock-sugar sweetness” for a clean sweet sensation, describing taste rather than added sugar. Chinese original / 中文原文：taste：地方传承人常用“冰糖甜”形容清甜感，指感官体验而非加糖。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm history： The Fuzhou Jasmine and Tea Culture System entered the Globally Important Agricultural Heritage Systems programme in 2014. In 2022, its scenting techniques joined the combined inscription on the Representative List of the Intangible Cultural Heritage of Humanity. Chinese original / 中文原文：history：2014年福州茉莉花与茶文化系统进入全球重要农业文化遗产；2022年窨制技艺随联合项目列入人类非遗名录。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm culture： Hillside tea gardens and riverside flower fields work together; night-time tea making, family transmission, and everyday hospitality form a local way of life. Chinese original / 中文原文：culture：山丘茶园与沿河花田相配合，夜间制茶、家庭传艺和日常待客形成地方生活体系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm identity： Mix the tea base with fresh flowers to absorb fragrance, then separate spent flowers. Finished tea need not retain many petals to smell floral. Chinese original / 中文原文：identity：茶坯与鲜花拼和吸香，再分离花渣；成品不需要保留大量花瓣才能有花香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html history： The Fuzhou Jasmine Tea heritage introduction cites Xu Bo’s Ming-dynasty Ming Tan on Fujian people adding jasmine to tea. This offers evidence of historical scented-tea habits, not proof that today’s complete scenting process was already fixed. Chinese original / 中文原文：history：福州茉莉花茶非遗简介援引明代徐勃《茗谭》中闽人使用茉莉入茶的记述；这提供历史花茶习惯线索，不等于今天完整窨制流程已全部定型。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html culture： The FAO-recorded system connects mountain tea gardens, villages and riverside jasmine cultivation. One cup of scented tea links two crops and different production spaces. Chinese original / 中文原文：culture：FAO记录的系统把山地茶园、村落与河畔茉莉种植联系起来，一杯花茶连接两种作物和不同生产空间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jasmine and Tea Culture System of Fuzhou City, China / Heritage and innovation to face the present and build the future | https://www.fao.org/giahs/giahs-around-the-world/china-fuzhou-jasmine-tea/heritage-and-innovation-tea-day/en industry： Tea-base preparation must align with flower availability. Scenting, airing, flower removal, and drying transfer fragrance to tea, creating an industry chain dependent on both flower supply and tea processing. Chinese original / 中文原文：industry：茶坯准备与鲜花花期需衔接，窨花、通花、起花和烘焙分工让花香进入茶叶；它是鲜花供应与茶叶加工相互依赖的产业链。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html process： Tea-base and fresh-flower preparation → mixing and scenting → ventilation and reheaping for continued scenting → flower removal and refiring → further scenting or final floral scenting. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code. Chinese original / 中文原文：process：茶坯与鲜花准备 → 拼和窨花 → 通花、收堆续窨 → 起花、复火 → 复窨或提花。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html Step-by-step processing / Traditional production techniques Chinese original / 中文原文：逐步工序 / 传统制作工艺 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Preparing the tea base and fresh flowers ： Refine the tea base and condition fresh flowers to release their fragrance. Key observations: Manage the condition of tea and flowers separately. Chinese original / 中文原文：1. 茶坯与鲜花准备：精制茶坯，养护鲜花吐香。 关键观察：茶、花状态分别管理。 Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html 2. Blending and flower scenting ： Fresh flowers transfer aroma through contact with the tea base. Key observations: Scenting rounds, flower opening, heap temperature, and moisture vary with raw material. Chinese original / 中文原文：2. 拼和窨花：鲜花和茶坯接触传香。 关键观察：窨次、开放度、堆温与含水随原料调节。 Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html 3. Ventilate the flowers, regather the pile and continue scenting ： After spreading to dissipate heat, continue scenting. Key observations: Prevent uncontrolled pile temperatures and loss of flower activity. Chinese original / 中文原文：3. 通花、收堆续窨：摊开散热后继续窨制。 关键观察：防止堆温失控与鲜花失活。 Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html 4. Removing flowers and refiring ： Sieve apart tea and flowers, then dry off absorbed moisture. Key observations: Balance moisture removal with aroma retention. Chinese original / 中文原文：4. 起花、复火：筛开茶花，烘除吸入水分。 关键观察：兼顾除湿和保香。 Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html 5. Repeat scenting or final fragrance lift ： Scent again according to product version, or use finishing scenting to enhance fresh fragrance. Key observations: Do not impose a fixed number of scenting rounds on all products. Chinese original / 中文原文：5. 复窨或提花：按产品版本再窨，或用提花增强鲜灵度。 关键观察：不把所有产品强制写成固定窨次。 Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques) | https://www.ihchina.cn/project_details/14604.html Chinese original / 中文原文：花茶制作技艺（福州茉莉花茶窨制工艺） | https://www.ihchina.cn/project_details/14604.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Grades: Yinhao, Chunhao, Xianghao and special grade. Dry-leaf appearance: tightly formed, elegant strips, covered in white down, with a uniform, lustrous yellow-green colour. Internal quality: a fresh, lively and lingering aroma; a fresh, brisk, rich and mellow taste; bright tender-green or yellow-green liquor; and tender, plump, thick, soft, bright and evenly sized infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：分级：银毫级、春毫级、香毫级、特级。外形特色：条索紧结俊秀，白毫披伏，色泽黄绿匀润；内质：香气鲜灵悠长，滋味鲜爽浓醇，汤色嫩绿或黄绿明亮，叶底嫩肥厚、软亮、匀齐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1544. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1544页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Form depends on the tea base; traditional finished tea may show tea but no flowers. Chinese original / 中文原文：外形与汤色原描述：形态取决于茶坯；传统成品可见茶而不见花。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Source description of aroma ： Rich, lasting jasmine aroma. Chinese original / 中文原文：香气来源描述：茉莉香浓郁、持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Source description of taste ： Local inheritors often say “rock-sugar sweetness” for a clean sweet sensation, describing taste rather than added sugar. Chinese original / 中文原文：滋味来源描述：地方传承人常用“冰糖甜”形容清甜感，指感官体验而非加糖。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 How Fuzhou jasmine-tea scenting became world intangible cultural heritage | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm Chinese original / 中文原文：福州茉莉花茶窨制工艺何以入世界非遗 | https://www.fuzhou.gov.cn/zgfzzt/zhlwgzlslbrw/lsqk/202212/t20221214_4503779.htm 2025 GI protection requirements / shared description for Yinhao, Chunhao, Xianghao, and Special grades. ： Dry-leaf appearance: tight, elegant strips covered in white down, even lustrous yellow-green. Liquor colour: bright tender green or yellow-green. Aroma: fresh, lively, lingering. Taste: fresh, brisk, rich, mellow. Infused leaves: tender, plump, thick, soft, bright, uniform. Chinese original / 中文原文：2025地理标志保护要求 / 银毫级、春毫级、香毫级、特级的共同描述：干茶外形：条索紧结俊秀，白毫披伏，黄绿匀润；汤色：嫩绿或黄绿明亮；香气：鲜灵悠长；滋味：鲜爽浓醇；叶底：嫩肥厚、软亮、匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 1544–1546, Fuzhou Jasmine Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1544—1546页，福州茉莉花茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of 10 counties/districts/cities in Fuzhou, Fujian: Cangshan, Jin’an, Mawei, Fuqing, Changle, Minhou, Lianjiang, Minqing, Luoyuan, and Yongtai. Chinese original / 中文原文：保护产地范围：福建省福州市仓山区、晋安区、马尾区、福清市、长乐市、闽侯县、连江县、闽清县、罗源县、永泰县等10个县区市现辖行政区域。 Processing requirements ： 1. Primary processing and refining of oven-dried green tea. Primary processing: fresh leaves → heat-fixing → rolling → drying → unfinished tea. Refining: unfinished tea → sieving → cutting → air sorting → hand sorting → drying → tea base. Scenting: flower conditioning → mixing tea and flowers → ventilating the mixture → reheaping for continued scenting → flower removal → roasting → cooling → (final floral scenting) → blending and packing. 2. Key operations. (1) Flower conditioning. Promptly spread incoming fresh flowers thinly to ventilate and release heat. Once their temperature approaches room temperature, heap them to warm. Alternate spreading to cool and heaping to warm, with suitable turning, to encourage jasmine flowers to open and release fragrance. Use more heaping in cool weather and more spreading in hot weather. Once at least 60% of the flowers have opened, sieve out unopened green buds and flower bases. Begin scenting when the petals have opened into a tiger-claw shape. (2) Ventilation. Determine ventilation by the scenting round, elapsed time and heap temperature. Promptly rake the heap apart and repeatedly make longitudinal and transverse channels to release heat thoroughly. Work quickly, completely and evenly. (3) Roasting. Roast the moist tea promptly after removing the flowers. Spread tea awaiting roasting thinly; do not leave it in a warm, enclosed heap. Roast quickly to limit fragrance loss. The roasting basket should feel scorching to the back of the hand. Use a higher temperature after the first scenting, progressively reducing it in later rounds; the tea's moisture content after roasting should increase with each round. (4) Final floral scenting. Select plump, white, mature jasmine flowers picked on a sunny afternoon. Mix them with the tea once they have opened slightly beyond the tiger-claw stage. Control tea moisture and remove the flowers at the appropriate time. Chinese original / 中文原文：加工要求：1.烘青毛茶初制及精制工艺流程：初制：鲜叶→杀青→揉捻→干燥→毛茶。精制：毛茶→筛分→切断→风选→拣剔→干燥→茶坯。窨制：伺花→茶花拌和→通花→收堆续窨→起花→烘焙→摊凉→（提花）→匀堆装箱。2.关键工艺：（1）伺花。进厂后的鲜花，应及时薄摊、通气散热；待花温降至近室温时收堆升温，摊放散热和收堆升温交替进行并结合适当翻动，促进茉莉花开放吐香。气温低以堆为主，气温高以摊为主。当鲜花开放率六成以上即可筛花，剔除青蕾、花蒂，待鲜花开放呈虎爪状即可付窨。（2）通花。根据窨次、窨制时间和窨堆温度确定通花工序。应及时把堆耙开散热，开纵横沟反复数次，充分散热，通花应快速、通透、通匀。（3）烘焙。起花后湿坯应及时烘焙。待烘的湿坯应薄摊，不可闷堆。烘焙工序应快速，以减少花香散失。焙笼温度用手背感知有灼热感，头窨烘焙温度较高，逐窨降低；烘焙后茶叶含水率应逐窨提高。（4）提花。选择晴天午后采收、饱满、洁白、成熟的茉莉鲜花，鲜花的开放度稍大于虎爪状即可进行茶花拌和，控制茶叶含水率，适时起花。 Sensory qualities ： Grades: Yinhao, Chunhao, Xianghao and special grade. Dry-leaf appearance: tightly formed, elegant strips, covered in white down, with a uniform, lustrous yellow-green colour. Internal quality: a fresh, lively and lingering aroma; a fresh, brisk, rich and mellow taste; bright tender-green or yellow-green liquor; and tender, plump, thick, soft, bright and evenly sized infused leaves. Chinese original / 中文原文：感官品质：分级：银毫级、春毫级、香毫级、特级。外形特色：条索紧结俊秀，白毫披伏，色泽黄绿匀润；内质：香气鲜灵悠长，滋味鲜爽浓醇，汤色嫩绿或黄绿明亮，叶底嫩肥厚、软亮、匀齐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1544 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry tea and jasmine flowers in the Fuzhou Jasmine Tea feature Chinese original / 中文原文：实物图：福州茉莉花茶专题中的干茶与茉莉花 https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202206/W020220620768623918358.png https://eu.china-mission.gov.cn/chn/ssht/ddbz20210609/202206/t20220620_10706647.htm Basis for the match: The original Fuzhou Jasmine Tea section clearly establishes Fuzhou origin; Figure 2 is adjacent to the introduction. The original was viewed: loose dry tea with jasmine flowers in a sieve beside it. Chinese original / 中文原文：对应依据：原页福州茉莉花茶章节明确福州地域，图2紧邻该茶介绍；已查看原图，茶叶本体为散放干茶，旁侧筛中有茉莉花。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： An example photograph in the official Fuzhou Jasmine Tea feature, showing both dry tea and fresh scenting flowers. Grade, number of scenting rounds, batch and specific producer are not inferred. Chinese original / 中文原文：样本范围：该官方福州茉莉花茶专题的示例照片，同时展示干茶和配窨鲜花；不推定等级、花次、批次或具体生产者。 Hengzhou Jasmine Tea Chinese original / 中文原文：横州茉莉花茶 Hengzhou, Nanning, Guangxi Zhuang Autonomous Region (formerly Hengxian). Chinese original / 中文原文：广西壮族自治区南宁市横州市（原横县） identity： A regional jasmine tea product centred on Hengzhou's fresh-flower supply and scenting industry. Some standards still use the name Hengxian. Chinese original / 中文原文：identity：以横州鲜花供应与窨制产业为核心的茉莉花茶地域产品；部分标准仍沿用横县名称。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 process： Pick mature, whitened flower buds before they fully open. Scent the tea base with the flowers when they open that evening, adjusting operations according to pile temperature. Chinese original / 中文原文：process：采已成熟发白而未全开的花苞，当晚鲜花开放时与茶坯窨香，随堆温调整工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 appearance： Different tea bases produce different shapes; identification cannot depend only on whether flowers remain. Chinese original / 中文原文：appearance：不同茶坯形成不同外形，不能只看是否留花判别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 aroma： Distinct, fresh jasmine fragrance. Chinese original / 中文原文：aroma：鲜明的茉莉花香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 taste： Tea flavour and flower fragrance blend; intensity varies with tea base and scenting rounds. Chinese original / 中文原文：taste：茶味与花香融合；具体浓淡随茶坯和窨次而异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 history： DB45/T 2606—2022 specifies the Technical Procedure for Hengxian Jasmine Tea Production and is a current standardisation record. Chinese original / 中文原文：history：DB45/T 2606—2022规定“横县茉莉花茶生产技术规程”，是现行标准化记录。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 culture： Flower picking, nighttime scenting and links with fresh-flower markets form Hengzhou's regional production culture. Chinese original / 中文原文：culture：花农采花、夜间窨花和鲜花市场衔接，构成横州的地域生产文化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 identity： The existing standard name retains “Hengxian Jasmine Tea.” The modern administrative name is Hengzhou, but records should preserve the original standard title. Chinese original / 中文原文：identity：现有标准名称保留“横县茉莉花茶”；现代行政地名使用横州，资料需保留原标准名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 process： Tea-base preparation and flower conditioning → mixing and scenting → ventilation and continued scenting → flower removal and drying the moist tea → cooling, final floral scenting, blending and packing. This entry records the source's process version. Equipment, season, materials and company practices may vary; this is not a production operating code. Chinese original / 中文原文：process：茶坯处理与养花 → 拼和窨花 → 通花续窨 → 起花、湿坯干燥 → 摊晾、提花、匀堆装箱。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Step-by-step processing / Local-Standard Process, DB45/T 2606—2022 Chinese original / 中文原文：逐步工序 / DB45/T 2606—2022 地方标准流程 This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure. Chinese original / 中文原文：本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。 1. Treating the tea base and conditioning the flowers ： Dry and cool the tea base; spread flowers thinly, ventilate and gather into piles for conditioning. Key observations: Avoid scenting tea base while hot; first remove surface water from rain-wet flowers. Chinese original / 中文原文：1. 茶坯处理与养花：茶坯干燥冷却，鲜花薄摊、通气及收堆养护。 关键观察：避免热茶坯直接付窨，雨水花先散去表面水。 DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 2. Blending and flower scenting ： Mix the tea base evenly with conditioned fresh flowers. Key observations: Keep tea leaves intact; adjust the amount of flowers according to grade and scenting round. Chinese original / 中文原文：2. 拼和窨花：均匀混合茶坯与养好的鲜花。 关键观察：保护茶叶完整，配花量按等级和窨次。 DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 3. Aerating the flower-tea mixture and continuing scenting ： When heap temperature reaches the requirement for that scenting round, spread to release heat, then reheap. Key observations: Flower aeration must be quick, thorough and even. Different scenting rounds do not share one threshold. Chinese original / 中文原文：3. 通花续窨：堆温达到对应窨次要求即摊开散热，再收堆。 关键观察：通花须快、透、匀；不同窨次不套同一阈值。 DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 4. Separate the flowers and dry the moist tea base ： Promptly sieve out flower residue and dry the moist tea base. Key observations: Keep hot-air flow and tea feed rate stable. Chinese original / 中文原文：4. 起花、湿坯干燥：及时筛去花渣并烘干湿茶坯。 关键观察：热风和进茶量保持稳定。 DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 5. Spreading to cool, final fresh-flower scenting, even blending and boxing ： Complete the final stages for the intended product. Key observations: Do not confuse final fragrance enhancement with ordinary repeat scenting. Chinese original / 中文原文：5. 摊晾、提花、匀堆装箱：按目标产品完成末段。 关键观察：提花与普通复窨不能混称。 DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://ba.sacinfo.org.cn/portal/download/73a7d312d770066feb8eac970a887b58366c22c3ce983ef0f083c04911fae483 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Different tea bases produce different shapes; identification cannot depend only on whether flowers remain. Chinese original / 中文原文：外形与汤色原描述：不同茶坯形成不同外形，不能只看是否留花判别。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Source description of aroma ： Distinct, fresh jasmine fragrance. Chinese original / 中文原文：香气来源描述：鲜明的茉莉花香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Source description of taste ： Tea flavour and flower fragrance blend; intensity varies with tea base and scenting rounds. Chinese original / 中文原文：滋味来源描述：茶味与花香融合；具体浓淡随茶坯和窨次而异。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Jasmine fragrance in the homeland of jasmine | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml Chinese original / 中文原文：茉莉之乡茉莉香 | https://www.forestry.gov.cn/c/www/dfdt/563824.jhtml DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Chinese original / 中文原文：DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F2217CA801935ECFE05397BE0A0AC190 Hengxian (now Hengzhou) Jasmine Tea / green-tea-base version in the 2013 protection requirements. ： Dry-leaf appearance: fairly tight, with pointed tips, fairly even, tender stems permitted. Liquor colour: bright yellow-green. Aroma: fairly fresh and rich, clean and characteristic. Taste: fresh, mellow and clean. Infused leaves: soft and yellow-green. Chinese original / 中文原文：横县（今横州）茉莉花茶／2013年保护要求绿茶坯版本：干茶：尚紧结、有锋苗，尚匀整，允许嫩茎；汤色：黄绿色，明亮；香气：尚鲜浓且纯正；滋味：鲜、醇、纯正；叶底：柔软，黄绿色 Evidence Status: source_supported； Location in the source: Annex 9, Part VI, sensory table ； Scope: The degree qualifier “fairly” in the original requirements is retained. The source concerns Heng County's administrative area and a green-tea base; other origins or black-tea bases are not substituted. Chinese original / 中文原文：证据状态：source_supported；原文位置：附件9第六部分感官表；适用范围：保留原要求“尚”这一程度词；原文为横县行政区及绿茶坯，不采用其他产地或红茶坯替代。 AQSIQ Announcement No. 166 of 2013: Quality and Technical Requirements for Hengxian Jasmine Tea. | https://cpgi.org.cn/?a=detail&c=i&cataid=3&id=1011 Chinese original / 中文原文：质检总局2013年第166号公告：横县茉莉花茶质量技术要求 | https://cpgi.org.cn/?a=detail&c=i&cataid=3&id=1011 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Hengzhou Jasmine Tea dry leaves and infused leaves (the group's Special Grade product sample). Chinese original / 中文原文：实物图：横州茉莉花茶干茶及冲泡叶底（集团特级商品样本） https://pro07e3ef6e-pic10.ysjianzhan.cn/upload/yqed.jpg https://www.hzmlhgroup.com/page66?product_id=62 Basis for the match: Hengzhou Jasmine Development Group’s original product page identifies the tea, baked-green-tea and Hengzhou-jasmine ingredients, Hengzhou, Guangxi origin, and commissioned production by Qinglei Tea. The original shows dry tea and infused leaves in a glass, not packaging alone. Chinese original / 中文原文：对应依据：横州市茉莉花发展集团商品原页明确茶名、烘青绿茶与横州茉莉配料、广西横州产地及清雷茶业受托生产，原图可见干茶及玻璃杯中浸泡叶底，非纯包装。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： The group’s publicly displayed 200 g Special Grade Hengzhou Jasmine Tea product sample dated 10 July 2023. Chinese original / 中文原文：样本范围：集团公开展示的2023年7月10日、200克特级横州茉莉花茶商品样本。 Suzhou Jasmine Tea Chinese original / 中文原文：苏州茉莉花茶 Suzhou, Jiangsu Chinese original / 中文原文：江苏省苏州市 identity： A local Suzhou scented tea, whose traditional scenting expertise is often called “Su scenting.” Chinese original / 中文原文：identity：苏州地方花茶产品，其传统窨制经验常称“苏窨”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Our city's Biluo-brand Jasmine Tea wins a national gold award | https://nyncj.suzhou.gov.cn/nlj/zwyw/202011/dc1bf538e5f3485fb6bfaa39dafad36e.shtml Chinese original / 中文原文：我市“碧螺牌”茉莉花茶荣获国家级金奖 | https://nyncj.suzhou.gov.cn/nlj/zwyw/202011/dc1bf538e5f3485fb6bfaa39dafad36e.shtml Food Commodity Science Lecture 10: tea | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Chinese original / 中文原文：食品商品学讲座第十讲：茶叶 | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 process： Scent tea base with suitable aroma-absorption properties using fresh jasmine flowers, balancing tea taste and fresh floral fragrance. Chinese original / 中文原文：process：以吸香性能适宜的茶坯与茉莉鲜花窨制，兼顾茶味和鲜花香气。 Verification status: source_supported； The older text is a compatible overview of principles. This round adds procedures expressly listed by the Suzhou project itself; suspected typographical errors on the original page are not adopted. Chinese original / 中文原文：核验状态：source_supported；旧文为相容的原理概述，本轮补上苏州项目本身列明的工序；原页疑似错字不采用。 Food Commodity Science Lecture 10: tea | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Chinese original / 中文原文：食品商品学讲座第十讲：茶叶 | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 appearance： The tea base determines the finished shape; one uniform bud shape cannot describe all Suzhou scented teas. Chinese original / 中文原文：appearance：茶坯形制决定成茶外形，不能按统一芽形概括全部苏州花茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Food Commodity Science Lecture 10: tea | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Chinese original / 中文原文：食品商品学讲座第十讲：茶叶 | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 aroma： Teaching material describes its regional style through a clean, distinct jasmine aroma. Chinese original / 中文原文：aroma：教学资料以清而鲜明的茉莉香描述其地域风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Food Commodity Science Lecture 10: tea | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Chinese original / 中文原文：食品商品学讲座第十讲：茶叶 | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 taste： Combines tea taste and floral fragrance; specific grades vary with tea base and processing. Chinese original / 中文原文：taste：兼具茶味与花香，具体等级依茶坯和加工而异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Food Commodity Science Lecture 10: tea | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Chinese original / 中文原文：食品商品学讲座第十讲：茶叶 | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 history： The Suzhou Agriculture and Rural Affairs Bureau records the revival of traditional Suzhou scenting and its addition to the municipal heritage list in April 2020. Chinese original / 中文原文：history：苏州市农业农村局记录传统苏窨工艺恢复，并于2020年4月列入市级非遗名录。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Our city's Biluo-brand Jasmine Tea wins a national gold award | https://nyncj.suzhou.gov.cn/nlj/zwyw/202011/dc1bf538e5f3485fb6bfaa39dafad36e.shtml Chinese original / 中文原文：我市“碧螺牌”茉莉花茶荣获国家级金奖 | https://nyncj.suzhou.gov.cn/nlj/zwyw/202011/dc1bf538e5f3485fb6bfaa39dafad36e.shtml culture： It connects Suzhou flower cultivation, tea-factory processing, and Jiangnan tea-drinking habits. Modern revival also includes master–apprentice transmission and exports. Chinese original / 中文原文：culture：它连接苏州花卉栽培、茶厂加工和江南饮茶习惯，现代复兴也包括师徒传承和外销。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Our city's Biluo-brand Jasmine Tea wins a national gold award | https://nyncj.suzhou.gov.cn/nlj/zwyw/202011/dc1bf538e5f3485fb6bfaa39dafad36e.shtml Chinese original / 中文原文：我市“碧螺牌”茉莉花茶荣获国家级金奖 | https://nyncj.suzhou.gov.cn/nlj/zwyw/202011/dc1bf538e5f3485fb6bfaa39dafad36e.shtml identity： Uses the Dongshan Tea Factory conservation project described by the Museum of Wu, namely Suzhou jasmine tea-making skills. Chinese original / 中文原文：identity：采用吴文化博物馆介绍的东山茶厂保护项目，即苏州茉莉花茶制作技艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 process： Tea-base preparation → flower conditioning → mixing and scenting → ventilation and cooling → flower removal → refiring → further scenting → final floral scenting. This is evidence from the local Suzhou project, not a borrowed Fuzhou process. The original page gives no times, temperatures, number of scentings or flower quantities. Chinese original / 中文原文：process：茶坯处理 → 鲜花培养 → 窨花拌和 → 通花散热 → 起花 → 复火 → 转窨 → 提花。这是苏州本地项目证据，不借用福州流程；原页未提供时温、窨次数或配花量。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 Step-by-step processing / Suzhou heritage project route described by the museum in 2024. Chinese original / 中文原文：逐步工序 / 2024年博物馆说明的苏州非遗项目流程 This is evidence for the local Suzhou project, without borrowing Fuzhou's process. The original page gives no times, temperatures, scenting-round count or flower ratio. Chinese original / 中文原文：这是苏州本地项目证据，不借用福州流程；原页未提供时温、窨次数或配花量。 1. Preparing the tea base ： First prepare and treat the tea base. Key observations: Limited to this project version. Chinese original / 中文原文：1. 茶坯处理：先准备、处理茶坯。 关键观察：限此项目版本。 Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 2. Conditioning fresh flowers ： Prepare and condition fresh jasmine flowers. Key observations: The precise flower-to-tea ratio has not been verified. Chinese original / 中文原文：2. 鲜花培养：处理并培养茉莉鲜花。 关键观察：未核花料具体配比。 Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 3. Mixing flowers and tea for scenting ： Mix the tea base with fresh flowers for scenting. Key observations: The source page gives no scenting duration. Chinese original / 中文原文：3. 窨花拌和：茶坯与鲜花拌和窨制。 关键观察：原页未给窨时。 Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 4. Turning and aerating the flower-tea mixture to release heat ： Ventilate the flowers and dissipate heat during scenting. Key observations: No pile-temperature limits are specified. Chinese original / 中文原文：4. 通花散热：窨中进行通花、散热。 关键观察：未给堆温界限。 Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 5. Removing flowers ： Separate the flowers after ventilation. Key observations: Listed in the source's original sequence. Chinese original / 中文原文：5. 起花：通花后起花。 关键观察：依原文次序列示。 Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 6. Refiring ： Re-fire after separating the flowers. Key observations: No drying temperature or moisture level is given. Chinese original / 中文原文：6. 复火：起花后复火。 关键观察：未给烘温和水分。 Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 7. Turning during scenting ： After re-firing, proceed to subsequent scenting. Key observations: A fixed number of scenting rounds cannot be inferred. Chinese original / 中文原文：7. 转窨：复火后转入后续窨制。 关键观察：不能推定固定窨次。 Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 8. Final fragrance lift ： Final fragrance lift at the last stage. Key observations: Do not invent operations after final fresh-flower scenting from this account. Chinese original / 中文原文：8. 提花：末段提花。 关键观察：不据此杜撰提花后操作。 Provincial list announced: three Wuzhong entries selected | https://www.thepaper.cn/newsDetail_forward_26847835 Chinese original / 中文原文：省级名单公示！吴中3家入选！ | https://www.thepaper.cn/newsDetail_forward_26847835 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The tea base determines the finished shape; one uniform bud shape cannot describe all Suzhou scented teas. Chinese original / 中文原文：外形与汤色原描述：茶坯形制决定成茶外形，不能按统一芽形概括全部苏州花茶。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Food Commodity Science Lecture 10: tea | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Chinese original / 中文原文：食品商品学讲座第十讲：茶叶 | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Source description of aroma ： Teaching material describes its regional style through a clean, distinct jasmine aroma. Chinese original / 中文原文：香气来源描述：教学资料以清而鲜明的茉莉香描述其地域风格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Food Commodity Science Lecture 10: tea | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Chinese original / 中文原文：食品商品学讲座第十讲：茶叶 | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Source description of taste ： Combines tea taste and floral fragrance; specific grades vary with tea base and processing. Chinese original / 中文原文：滋味来源描述：兼具茶味与花香，具体等级依茶坯和加工而异。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Food Commodity Science Lecture 10: tea | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Chinese original / 中文原文：食品商品学讲座第十讲：茶叶 | https://www.spkx.net.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=27576 Sina Fujian feature / overview of Suzhou Tea Factory jasmine tea ： The feature describes Suzhou Jasmine Tea as fine, tight, even dry leaves with white down and a lustrous colour; clear transparent liquor; fresh, rich, pronounced aroma; brisk taste; and tender infused leaves. Chinese original / 中文原文：新浪福建专题／苏州茶厂茉莉花茶概述：专题所述苏州茉莉花茶干茶紧细匀整、有白毫、色泽油润；汤清澈透明，香气鲜美而浓厚清高，入口爽快，叶底幼嫩。 Evidence Status: source_supported； Location in the source: Web full text line 72, “Suzhou Jasmine Tea” section; lines 162–170, editing and original-content attribution. ； Scope: A named overview of Suzhou Tea Factory jasmine tea in an original feature by Sina Fujian's tea channel. No batch, grade or evaluation conditions are specified. It is neither a product standard nor this library's testing. The article's Southern Song origin, top-ten-tea and efficacy claims, and the botanical classification in its general discussion are not adopted. Adjacent passages on Fujian, Zhenghe, Jinhua and other teas are not transferred. Chinese original / 中文原文：证据状态：source_supported；原文位置：Web全文第72行“苏州茉莉花茶”段；第162—170行编辑及原创归属；适用范围：新浪福建茶频道原创专题中苏州茶厂茉莉花茶的具名概述。未列批次、等级或审评条件；不是产品标准或本馆实测。不采用文中南宋起源、十大名茶、功效以及总论中的植物分类表述；不挪用相邻的福建、政和、金华等茶段。 Twenty-Four Solar Terms Mini Tea Gatherings: Jasmine Season — Suzhou Jasmine Tea passage. | https://fj.sina.com.cn/tea/zt/mlj/index.shtml Chinese original / 中文原文：二十四节气微茶会之茉莉季——苏州茉莉花茶段 | https://fj.sina.com.cn/tea/zt/mlj/index.shtml Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The feature provides no grade, batch or uniform tasting conditions. The liquor is described only as clear and transparent; no particular colour is inferred. Chinese original / 中文原文：专题未提供等级、批次或统一审评条件；茶汤只写清澈透明，未据此推断具体颜色。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Suzhou Jasmine Tea, Dry Leaves (Merchant Sample of Six-Times-Scented Biluo Jasmine) Chinese original / 中文原文：实物图：苏州茉莉花茶干茶（六窨碧螺茉莉茶商样本） https://baseec-img-mng.akamaized.net/images/item/origin/0bd600906b7416ef735131f37e43d50c.jpg https://qiezu.thebase.in/items/78596482 Basis for the match: The tea merchant’s original product page is titled “Six-Times-Scented Biluo Jasmine Tea (2025 · Suzhou, Jiangsu).” The text explicitly states Suzhou, Jiangsu origin, a Biluochun tea base, and six scenting rounds. Dry-tea photographs in a tea presentation vessel were downloaded from the original page’s gallery at their original dimensions and inspected individually; curled tea buds are clearly visible. Chinese original / 中文原文：对应依据：茶商商品原页标题为“六窨碧螺茉莉花茶(2025年・江蘇蘇州)”，正文明确江苏苏州产地、以碧螺春为茶坯且六次窨花；原页图集中的茶荷干茶照片已下载同文件原尺寸并逐张看像素，真实卷曲茶芽清楚。 A tea merchant's public product photograph, with no open republication licence found. The product source is retained for a named commercial sample in the private encyclopedia. The original website image was downloaded at its original dimensions, without cropping or manual alteration. Chinese original / 中文原文：茶商公开商品照片，未见开放转载许可；保留商品来源，作为私有百科具名商品样本。下载为原站图片文件的原始尺寸，无裁切或人工改动。 Sample scope ： A 2025 six-times-scented Biluo jasmine tea sample from Suzhou, Jiangsu, sold by Kitashirakawa Cake and Dumpling Shop. One modern Suzhou jasmine-tea product, not representative of every base, scenting count, or grade. Chinese original / 中文原文：样本范围：北白川糕糰店所售 2025 年江苏苏州六窨碧螺茉莉花茶样本；属于苏州茉莉花茶的一种现代产品，不代表全部茶坯、窨次或等级。 Zhulan Scented Tea Chinese original / 中文原文：珠兰花茶 Production areas including She County, Huangshan, Anhui; this entry primarily uses the protected She County product as its example. Chinese original / 中文原文：安徽省黄山市歙县等产区；本条以歙县保护产品为主要实例 identity： A tea scented with fresh Chloranthus flowers, also called jin su lan; not another name for jasmine tea. Chinese original / 中文原文：identity：以珠兰即金粟兰鲜花窨制的花茶，不是茉莉花茶的另一名称。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html process： Mix green-tea base with flowers, ventilate the mixture, continue scenting, then bake with flowers, blend batches, and box. Chinese original / 中文原文：process：绿茶坯与鲜花拼和、通花、续窨后带花烘焙，再匀堆装箱。 Verification status: source_supported； The earlier text is compatible with the Shexian GI version. The addition limits its regional scope; one area's protection requirements cannot establish that all Zhulan flower tea is roasted with flowers. Chinese original / 中文原文：核验状态：source_supported；旧文与歙县GI版本相容；新增限定其地域性，不能由一地保护要求宣称所有珠兰花茶都带花烘焙。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html appearance： Small blossoms remain in the tea and may float like pearls during brewing; liquor is tender yellow or yellow-green. Chinese original / 中文原文：appearance：茶中保留小花，冲泡时可呈珍珠状悬浮；汤色嫩黄或黄绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html aroma： Elegant, lasting orchid-like floral aroma. Chinese original / 中文原文：aroma：幽雅、持久的兰样花香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html taste： Mellow and brisk or mellow and full, depending on the tea-base type. Chinese original / 中文原文：taste：醇爽或醇厚，随茶坯类型而不同。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html history： CNIPA Announcement No. 546 of 2023 approved geographical indication protection for Shexian Zhulan scented tea. Chinese original / 中文原文：history：2023年国家知识产权局第546号公告批准歙县珠兰花茶地理标志保护。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html culture： Flower identification, same-day picking and scenting, and baking with flowers are important points of comparison with other flower-scented teas. Chinese original / 中文原文：culture：花材识别、当日采窨和带花烘焙是其与其他窨花茶比较时的重要内容。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html identity： This round uses the She County Zhulan scented-tea GI example, with Chloranthus flowers. It cannot establish a uniform process for Zhulan scented tea from all origins. Chinese original / 中文原文：identity：本次采用歙县珠兰花茶GI实例，花料为金粟兰，不能据此统一所有产地的珠兰花茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html process： Tea-base preparation → fresh-flower preparation → mixing tea and flowers for scenting → airing the scented mixture → continued scenting → drying with the flowers → blending to uniformity and boxing. The base is specialty green tea or hot-air-dried green tea. This is a regional product version; its raw-material origin and indicators cannot be extrapolated to the entire family of scented teas. Chinese original / 中文原文：process：茶坯处理 → 鲜花处理 → 窨花拼和 → 通花 → 续窨 → 带花烘焙 → 匀堆装箱。采用名优绿茶或烘青绿茶作坯；这是地域产品版本，原料地域和指标不可外推给整个窨花茶家族。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Step-by-step processing / 2023 Announcement No. 546: She County Zhulan Scented Tea Chinese original / 中文原文：逐步工序 / 2023年第546号公告：歙县珠兰花茶 Premium green tea or baked green tea is used as the base. This is a regional product version; its raw-material origins and specifications cannot be extended to the entire scented-tea family. Chinese original / 中文原文：采用名优绿茶或烘青绿茶作坯；这是地域产品版本，原料地域和指标不可外推给整个窨花茶家族。 1. Preparing the tea base ： Prepare the tea base, re-fire, then cool. Key observations: Tea base awaiting scenting: 32–35°C. Chinese original / 中文原文：1. 茶坯处理：整理茶坯、复火后降温。 关键观察：待窨茶坯32—35℃。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html 2. Preparing fresh flowers ： Remove impurities from the flower clusters, then spread thinly for conditioning. Key observations: Pick and scent on the same day. Chinese original / 中文原文：2. 鲜花处理：花穗去杂后薄摊养护。 关键观察：当日采、当日窨。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html 3. Blending for flower scenting ： Mix tea base with flowers, scenting in boxes, bins, or heaps according to base form. Key observations: The method varies with the tea base. Chinese original / 中文原文：3. 窨花拼和：茶坯与花拌和，按坯型箱窨、囤窨或堆窨。 关键观察：方法依茶坯而异。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html 4. Aerating the flower-tea mixture ： When the pile temperature rises, spread it out to release heat. Key observations: Ventilate the flowers at 38–40°C. Chinese original / 中文原文：4. 通花：堆温升高时摊开散热。 关键观察：38—40℃时通花。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html 5. Continuing scenting ： After cooling, regather the pile to continue aroma absorption. Key observations: Regather the pile at 32–35°C. Chinese original / 中文原文：5. 续窨：降温后收堆继续吸香。 关键观察：32—35℃收堆。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html 6. Baking with flowers ： When the flowering stems are slightly dry and greenish yellow, dry with the flowers attached. Key observations: Finished-tea moisture no higher than 8.5%. Chinese original / 中文原文：6. 带花烘焙：花枝略干、青黄时带花干燥。 关键观察：成茶水分不高于8.5%。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html 7. Blending batches and packing into boxes ： After drying, cool, blend evenly and box. Key observations: This version does not separately list flower separation. Chinese original / 中文原文：7. 匀堆装箱：干燥后降温、匀堆和装箱。 关键观察：此版没有另列起花步骤。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Small blossoms remain in the tea and may float like pearls during brewing; liquor is tender yellow or yellow-green. Chinese original / 中文原文：外形与汤色原描述：茶中保留小花，冲泡时可呈珍珠状悬浮；汤色嫩黄或黄绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Source description of aroma ： Elegant, lasting orchid-like floral aroma. Chinese original / 中文原文：香气来源描述：幽雅、持久的兰样花香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Source description of taste ： Mellow and brisk or mellow and full, depending on the tea-base type. Chinese original / 中文原文：滋味来源描述：醇爽或醇厚，随茶坯类型而不同。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Shexian special Pearl Orchid Scented Tea / geographical indication regional sample ： Dry-leaf appearance: consistent strip shapes and even sizes, tender green. Liquor colour: tender yellow, clear and bright. Aroma: elegant, lasting orchid fragrance. Taste: mellow and brisk, with returning sweetness. Infused leaves: tender, even and bright, with intact dried flowers. Chinese original / 中文原文：歙县特种珠兰花茶／地理标志地域样本：干茶：条索形态一致、大小均匀，色泽嫩绿；汤色：嫩黄色，清亮；香气：兰香幽雅而持久；滋味：醇爽、回甘；叶底：嫩匀且明亮，花干完整 Evidence Status: primary_source_verified； Location in the source: Annex 1, Part IV, (IV) 1 (1) ； Scope: Only the special-tea-base version from She County. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附件1第四部分（四）1（1）；适用范围：仅为歙县特种茶坯版本。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Shexian baked-green-base Pearl Orchid Scented Tea / geographical indication regional sample ： Dry-leaf appearance: uniform compact strips with visible pointed tips, glossy dark green. Liquor colour: clear yellow-green. Aroma: elegant, pronounced, lasting orchid fragrance. Taste: mellow, full, refreshing. Infused leaves: tender green, evenly bright, with intact dried flowers. Chinese original / 中文原文：歙县烘青珠兰花茶／地理标志地域样本：干茶：条索匀齐紧实，锋苗可见，墨绿色有光泽；汤色：黄绿色，清明；香气：兰香幽雅、高长；滋味：醇厚、爽口；叶底：嫩绿、匀亮，花干完整 Evidence Status: primary_source_verified； Location in the source: Annex 1, Part IV, (IV) 1 (2) ； Scope: Separate from the special-tea-base version; the two colours are not merged. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附件1第四部分（四）1（2）；适用范围：与特种茶坯版独立，未把两种颜色合并。 Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546). | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Chinese original / 中文原文：关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号） | https://www.cnipa.gov.cn/art/2023/10/17/art_575_188019.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Zhulan Scented Tea dry leaves and packaging (Wuyutai Zhulan Youxiang sample). Chinese original / 中文原文：实物图：珠兰花茶干茶与包装（吴裕泰珠兰幽香样本） https://www.wuyutai.com/uploadfile/2019/1008/20191008035821257.jpg https://www.wuyutai.com/show-23-291-1.html Basis for the match: The brand’s official product is named “100 g Chloranthus Delicate-Fragrance Scented Tea Gift Box.” The text explicitly identifies chloranthus-scented tea and its traditional She County, Anhui background. The original main image shows dry tea on a tea scoop with the same product’s packaging; other popular teas on the page were not mixed in. Chinese original / 中文原文：对应依据：品牌官网单品名为100g珠兰幽香花茶礼盒，正文明确珠兰花茶及安徽歙县传统背景；原主图中可见茶则上的干茶与同名单品包装，未将同页其他热销茶图混入。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A joint photograph of this brand's Zhulan Youxiang dry tea and packaging. Packaging dominates, with the actual tea on a scoop in front; the complete original image is retained. Chinese original / 中文原文：样本范围：该品牌珠兰幽香的干茶及包装合照；包装居主体，茶叶本体位于前方茶则，原图完整保留。 Osmanthus-Scented Tea Chinese original / 中文原文：桂花窨制茶 Guilin and other production areas in Guangxi; specific regional products must be identified separately. Chinese original / 中文原文：广西桂林等产区；具体地域产品须分别识别 identity： An umbrella of reprocessed teas scented with fresh osmanthus flowers. The protected Guilin product includes green-tea-base and black-tea-base versions. Chinese original / 中文原文：identity：用桂花鲜花窨香的再加工茶集合；桂林保护产品包含绿茶坯和红茶坯两类。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： After preparing the tea base, scent with flowers, aerate, bake and finish with fresh flowers. The protection requirements list routes including one scenting plus one finishing scenting, and two scentings plus one finishing scenting. Chinese original / 中文原文：process：茶坯处理后窨花、通花、烘焙并提花，保护要求列有一窨一提和二窨一提等流程。 Verification status: excerpt_supported； The earlier descriptions of one scenting plus one final floral scenting, and two scentings plus one final floral scenting, are compatible. The title and text must emphasize this is a Guilin GI example, not turn a regional standard into a universal rule for the method family. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it. Chinese original / 中文原文：核验状态：excerpt_supported；旧文列一窨一提、二窨一提相容；须在标题及正文强调这是桂林GI实例，不得把地域标准升级为方法家族通则。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： The green-tea version is dark green with yellow-green liquor; the black-tea version is dark and lustrous with red bright liquor. Both may contain osmanthus blossoms. Chinese original / 中文原文：appearance：绿茶型墨绿、汤黄绿；红茶型乌润、汤红亮，均可缀有桂花。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Rich, lasting osmanthus aroma. Chinese original / 中文原文：aroma：桂花香浓郁、持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： The green-tea type tends to be mellow and full; the black-tea type tends to be mellow and smooth. Chinese original / 中文原文：taste：绿茶型偏醇厚，红茶型偏醇和。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The CNIPA protection requirements specify the origin, raw materials, and processing of Guilin Osmanthus Tea. They do not establish that all osmanthus tea comes from Guilin. Chinese original / 中文原文：history：国家知识产权局保护要求明确桂林桂花茶的产区、原料和加工，不能据此认定所有桂花茶都产于桂林。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： Combining flowers with different base teas illustrates two classification dimensions: tea category and flower-scenting method. Chinese original / 中文原文：culture：花材与不同基础茶结合，体现“茶类”和“窨花方法”两个分类维度。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf identity： Osmanthus scenting is a family of methods; Guilin Osmanthus Tea protection requirements provide a regional example here. Chinese original / 中文原文：identity：桂花窨制是方法家族；本条用桂林桂花茶保护要求呈现一个地域实例。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Re-drying and cooling the tea base → flower scenting → airing to release heat → drying → repeat scenting according to version → final flower finishing and even mixing. The base may be green or black tea. This process and its parameters apply only to the Guilin regional product, not all osmanthus-scented teas, simple flower blends, or flavored drinks. Chinese original / 中文原文：process：茶坯复火摊凉 → 窨花 → 通花散热 → 烘焙 → 按版本复窨 → 提花与匀堆。茶坯可为绿茶或红茶。此流程与参数只归桂林地域产品，不代表所有桂花窨制茶，也不适用于单纯混花或调味饮品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI item 1063, Guilin Osmanthus Tea: one scenting plus one finishing scenting, or two scentings plus one finishing scenting. Chinese original / 中文原文：逐步工序 / 2025年GI第1063项桂林桂花茶：一窨一提或二窨一提 The tea base may be green or black tea. This process and its parameters apply only to the Guilin regional product, not all osmanthus-scented tea or simple flower blends and flavoured drinks. Chinese original / 中文原文：茶坯可为绿茶或红茶。此流程与参数只归桂林地域产品，不代表所有桂花窨制茶，也不适用于单纯混花或调味饮品。 1. Re-fire and cool the tea base ： First roast the tea base, then spread to cool. Key observations: No higher than 35°C before scenting. Chinese original / 中文原文：1. 茶坯复火摊凉：茶坯先烘焙，再摊凉。 关键观察：待窨不高于35℃。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Flower scenting ： Combine qualifying fresh osmanthus flowers with the tea base for aroma absorption. Key observations: Use fresh flowers, preferably golden osmanthus. Chinese original / 中文原文：2. 窨花：合格鲜桂花与茶坯拼堆吸香。 关键观察：使用新鲜花料，以金桂为佳。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Turning and aerating the flower-tea mixture to release heat ： During scenting, turn and move the tea pile to release heat, then gather it again to continue scenting. Key observations: In this version, ventilate the flowers at about 45°C. Chinese original / 中文原文：3. 通花散热：窨中翻移茶堆散热，再收堆续窨。 关键观察：本版约45℃时通花。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Baking ： Control moisture by roasting after scenting. Key observations: Drying temperature no higher than 100°C. Chinese original / 中文原文：4. 烘焙：窨后烘焙控制水分。 关键观察：烘温不高于100℃。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat scenting according to the version ： The single-scenting version proceeds to finishing scenting; the double-scenting version repeats scenting, aeration and baking. Key observations: Not every product requires two scenting rounds. Chinese original / 中文原文：5. 按版本复窨：一窨版进入提花；二窨版再窨、通花和烘焙。 关键观察：不是所有产品都必须二窨。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Final fragrance lift and batch blending ： Use high-quality fresh flowers for final fragrance enhancement, and blend evenly by batch. Key observations: The original requirements do not separately list flower separation. Chinese original / 中文原文：6. 提花与匀堆：用优质鲜花提花，按批次匀堆。 关键观察：原要求未另列起花步骤。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The green-tea version is dark green with yellow-green liquor; the black-tea version is dark and lustrous with red bright liquor. Both may contain osmanthus blossoms. Chinese original / 中文原文：外形与汤色原描述：绿茶型墨绿、汤黄绿；红茶型乌润、汤红亮，均可缀有桂花。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of aroma ： Rich, lasting osmanthus aroma. Chinese original / 中文原文：香气来源描述：桂花香浓郁、持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of taste ： The green-tea type tends to be mellow and full; the black-tea type tends to be mellow and smooth. Chinese original / 中文原文：滋味来源描述：绿茶型偏醇厚，红茶型偏醇和。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Guilin Osmanthus Tea with a green-tea base / geographical indication regional sample ： Dry-leaf appearance: tight, uniform strips or pellets, dark green with golden-yellow flowers. Liquor colour: yellow-green and bright. Aroma: rich, lasting osmanthus fragrance. Taste: rich and mellow. Infused leaves: yellow-green and bright. Chinese original / 中文原文：桂林桂花茶绿茶坯／地理标志地域样本：干茶：条形或颗粒形紧结且匀整，墨绿色，缀有金黄色花朵；汤色：黄绿色，明亮；香气：桂花香浓郁持久；滋味：醇厚；叶底：黄绿色，明亮 Evidence Status: primary_source_verified； Location in the source: Item 1063, page 3136, (IV) 1 ； Scope: Explicitly a finished tea scented on a green tea base in Guilin. Its colour cannot be generalized to every osmanthus-scented tea. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1063项，第3136页（四）1；适用范围：明确为桂林地域绿茶坯窨制成品，不能当作全部桂花窨制茶共同颜色。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Guilin Osmanthus Tea with a black-tea base / geographical indication regional sample ： Dry-leaf appearance: tight, uniform strips or pellets, glossy dark colour with golden-yellow flowers. Liquor colour: red and bright. Aroma: rich, lasting osmanthus fragrance. Taste: mild and mellow. Infused leaves: uniformly red and bright. Chinese original / 中文原文：桂林桂花茶红茶坯／地理标志地域样本：干茶：条形或颗粒形紧结且匀整，乌润，缀有金黄色花朵；汤色：红色，明亮；香气：桂花香浓郁持久；滋味：醇和；叶底：红色均匀，明亮 Evidence Status: primary_source_verified； Location in the source: Item 1063, page 3136, (IV) 1 ； Scope: Explicitly a Guilin regional black-tea base, displayed separately from green-tea base. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1063项，第3136页（四）1；适用范围：明确为桂林地域红茶坯，和绿茶坯分开展示。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Osmanthus-scented green-tea dry leaves (Lijiangchun Osmanthus Queshe) Chinese original / 中文原文：实物图：桂花窨制绿茶干茶（漓江春桂花雀舌） https://omo-oss-image.thefastimg.com/portal-saas/pg2025010719060583714/cms/image/c71a18c7-5a32-44af-aaa2-48b43c0ec010.jpg https://www.xn--6xvz11cb1cipa.xn--ses554g/product/114.html Basis for the match: The original 24 g Osmanthus Queshe product page from Guilin Lijiang Tea Factory directly shows tea on a plate with a small amount of osmanthus. The same website's brand introduction explicitly says its osmanthus green tea is scented with fresh flowers; it is not simply dried osmanthus. Chinese original / 中文原文：对应依据：桂林漓江茶厂桂花雀舌24克商品原页直接展示盘装茶叶及少量桂花，同官网品牌介绍明确桂花绿茶采用鲜桂花窨制；不是单纯桂花干。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Guilin Lijiangchun Osmanthus Que She green-tea sample within osmanthus-scented tea; it does not represent osmanthus black tea or oolong. Chinese original / 中文原文：样本范围：桂花窨制茶中的桂林漓江春桂花雀舌绿茶样本，不代表桂花红茶或桂花乌龙。 Rizhu Tea Chinese original / 中文原文：日铸茶 Rizhu Ridge, Pingshui, Shaoxing, Zhejiang Chinese original / 中文原文：浙江绍兴平水日铸岭 identity： A traditional Shaoxing green tea; Rizhu appears in documents with different Chinese character spellings. Chinese original / 中文原文：identity：绍兴传统地方绿茶，日铸与日注是文献中并见的名称。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html process： Cool after heat-fixing, then shape and straighten, initially bake and finally bake. Chinese original / 中文原文：process：杀青后摊凉，经整形理条、初烘和足火。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html appearance： Fine, tight and slightly hooked, with visible silvery down. Chinese original / 中文原文：appearance：细紧略钩，银毫可见。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html aroma： Fresh aroma. Chinese original / 中文原文：aroma：清香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html taste： Clear yellow liquor. Chinese original / 中文原文：taste：茶汤澄黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html history： The county gazetteer compiles its Tang–Song tea history and records experimental revival in 1980. Chinese original / 中文原文：history：县志整理其唐宋茶史，并记1980年恢复试制。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html culture： Related to Kuaiji mountain tea practices and the technical evolution of Pingshui Pearl Tea. Chinese original / 中文原文：culture：与会稽山区茶事及平水珠茶的技术演变相关。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Step-by-step processing / 2025 GI protection requirements / Pingshui Rizhu Tea protection requirements. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 平水日铸茶保护要求 PDF pages 1293–1295, the Pingshui Rizhu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. The original gives the initial pan-firing temperature as “15–180°C.” No correction of this questionable value was obtained, so it is not adopted as an operating parameter in the structured steps. Chinese original / 中文原文：PDF第1293—1295页，平水日铸茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件初炒温度写作“15～180℃”，该数值疑点未获勘误；结构化步骤不采用它作操作参数。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： The original lists “spreading to cool” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊凉：原文将“摊凉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： The original lists 'rolling' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 揉捻：原文将“揉捻”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Second-stage drum heating ： The original lists 'second drum-firing' as this version's fifth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 滚二青：原文将“滚二青”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Spreading to cool ： The original lists “cooling” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 摊凉：原文将“摊凉”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Initial pan-firing ： The original lists “initial pan-firing” as step 7 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 初炒：原文将“初炒”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Spreading to cool ： The original lists 'cooling' as stage 8 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 摊凉：原文将“摊凉”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Repeat pan-firing ： The original lists “repeat pan-firing” as stage 9 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：9. 复炒：原文将“复炒”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Spreading to cool ： The original lists “cooling” as stage 10 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 摊凉：原文将“摊凉”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Drying by baking ： The original lists “drying” as step 11 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：11. 烘干：原文将“烘干”列为本版本第11道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Dry leaves curl like flower buds, fresh-looking and lustrous green. Liquor colour is bright green; aroma is rich, lasting chestnut; taste is mellow and full with returning sweetness; infused leaves are tender, even, intact shoots, uniformly bright green. Distinctive qualities: “flower-bud shape and rich chestnut aroma.” Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形卷曲呈花蕾状，绿润鲜活；汤色绿明亮；香气栗香馥郁持久；滋味醇厚回甘；叶底嫩匀成朵，匀齐绿亮。其独特的品质特征“花蕾形、栗香郁”。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1293. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1293页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight and slightly hooked, with visible silvery down. Chinese original / 中文原文：外形与汤色原描述：细紧略钩，银毫可见。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Source description of aroma ： Fresh aroma. Chinese original / 中文原文：香气来源描述：清香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Source description of taste ： Clear yellow liquor. Chinese original / 中文原文：滋味来源描述：茶汤澄黄。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 93 administrative villages in 8 towns and 1 subdistrict—Yangxunqiao, Xialü, Lizhu, Lanting, Fuquan, Pingshui, Jidong, and Wangtan towns, plus Hutang Subdistrict—together with 12 administrative villages in Fusheng Town, Yuecheng District, and Shaoxing Municipal Tea Farm. Geographic coordinates: 120°17′45″–120°43′09″ E, 29°42′13″–30°08′16″ N. Chinese original / 中文原文：保护产地范围：杨汛桥镇、夏履镇、漓渚镇、兰亭镇、福全镇、平水镇、稽东镇、王坛镇、湖塘街道8个镇，1个街道，93个行政村和越城区富盛镇12个行政村、绍兴市茶场。地理坐标：东经120°17′45″～120°43′09″，北纬29°42′13″～30°08′16″。 Raw materials & cultivars ： Use nationally recognised improved cultivars such as Longjing 43, Zhenong 113, Zhongcha 108, and Jiukeng, plus local populations. Chinese original / 中文原文：原料与品种：选用龙井43、浙农113、中茶108、鸠坑等国家级良种和本地群体种。 Growing environment ： Red, yellow, and similar soils; soil depth ≥50 cm, organic matter ≥2.0%, pH 4.5–6.5. Chinese original / 中文原文：生长环境：土壤类型为红壤、黄壤等，土层厚度≥50cm，有机质含量≥2.0%，土壤pH值4.5～6.5。 Plucking requirements ： Pick fresh leaves by selective lifting by hand or mechanically according to the standard, from one bud with two leaves to one bud with three leaves. Chinese original / 中文原文：采摘要求：鲜叶采摘按标准选择式提手采或机械采摘，采摘标准为一芽二叶至一芽三叶。 Processing requirements ： Spreading → heat-fixing → cooling → rolling → second drum-firing → cooling → initial pan-frying → cooling → repeat pan-frying → cooling → drying. Key processing points: 1. Spreading. Spread the leaves in bamboo trays, spreading troughs or similar equipment for 6–12 hours, until they soften and release a fresh aroma. 2. Heat-fixing. Feed the leaves into a heat-fixing machine at approximately 220–280°C for 50–80 seconds. The heat-fixed stems should bend without breaking, a fresh aroma should emerge, and moisture content should be approximately 52%–55%. 3. Cooling. Place the heat-fixed leaves in trays or on woven bamboo mats for 40–60 minutes to cool and release moisture vapour. 4. Rolling. Roll the heat-fixed leaves in a rolling machine for 5–15 minutes, applying light, then heavy, then light pressure. 5. Second drum-firing. Feed the rolled leaves into a pan-drying machine to reduce moisture content to 38%–42%. 6. Initial pan-frying. Fry in a pan-drying machine at 15–180°C for 25–35 minutes, until moisture content is 20%–25% and the leaves begin to form pellets. 7. Repeat pan-frying. Fry in a pan-drying machine at 130–160°C for 30–40 minutes, until moisture content is 10%–15% and the pellets are tight and firm. 8. Drying. Dry in a dryer or aroma-enhancement machine. The finished tea should have a coiled, flower-like pellet shape, be tightly formed and weighty, and have a rich tea aroma and moisture content of ≤6%. Chinese original / 中文原文：加工要求：摊青→杀青→摊凉→揉捻→滚二青→摊凉→初炒→摊凉→复炒→摊凉→烘干。加工要点：1.摊青。叶摊放在竹匾或摊青槽等，摊青6-12小时，待叶片发软，散发清香为宜。2.杀青。叶投入杀青机，杀青温度220～280℃左右，杀青50-80秒，杀青叶折梗不断，清气显露，含水量在52%～55%左右为宜。3.摊凉。杀青叶放匾或竹篾上降温、散发水汽40-60分钟。4.揉捻。杀青叶投入揉捻机揉捻5-15分钟，按照“轻重轻”原则操作。5.滚二青。揉捻叶进炒干机，散失水分至38%～42%。6.初炒。茶叶进炒干机，15～180℃炒25-35分钟至含水量20%～25%，初成颗粒状。7.复炒。茶叶进炒干机，130～160℃炒30-40分钟，至含水量在10%～15%为成颗粒状，紧实。8.烘干。茶叶上烘干机或提香机干燥，最后成盘花颗粒形，紧结重实，茶香浓郁，含水量水分≤6%。 Sensory qualities ： Dry leaves curl like flower buds, fresh-looking and lustrous green. Liquor colour is bright green; aroma is rich, lasting chestnut; taste is mellow and full with returning sweetness; infused leaves are tender, even, intact shoots, uniformly bright green. Distinctive qualities: “flower-bud shape and rich chestnut aroma.” Chinese original / 中文原文：感官品质：外形卷曲呈花蕾状，绿润鲜活；汤色绿明亮；香气栗香馥郁持久；滋味醇厚回甘；叶底嫩匀成朵，匀齐绿亮。其独特的品质特征“花蕾形、栗香郁”。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1293 The relationship between versions needs verification. This entry's historical Rizhu Tea summary differs from the “Pingshui Rizhu Tea” protection requirements in shaping and in descriptions of granular/flower-bud versus slightly hooked forms. The two sources are retained separately. The protection requirements are not automatically applied to every Rizhu, Rizhu with an alternative Chinese spelling, or Rizhu Xueya product. Chinese original / 中文原文：版本关系待核验：本条目的历史日铸茶摘要与“平水日铸茶”保护要求在整形工艺、颗粒/花蕾形与略钩形表述上不同。保留两份资料分别阅读，不将保护要求自动套用于所有日铸、日注或日铸雪芽产品。 Source anomaly pending checking: the cited official document gives “15–180°C” in the initial pan-firing section. This may be a source or transcription issue, and no erratum has been checked. It is retained only as a verification note, not an executable processing parameter, and is not silently changed to 150°C. Chinese original / 中文原文：原文异常待校核：所引官方文件“初炒”段出现“15～180℃”。该数值可能涉及原文或转录问题，尚未核对勘误；这里只保留查证记录，不作为可执行加工参数，也不擅自改为150℃。 The original gives initial pan-firing temperature as “15–180°C.” No erratum resolving this anomaly was obtained, so structured steps do not use it as an operating parameter. Chinese original / 中文原文：原件初炒温度写作“15～180℃”，该数值疑点未获勘误；结构化步骤不采用它作操作参数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Rizhu tea (Pingshui Rizhu sample) Chinese original / 中文原文：实物图：日铸茶干茶（平水日铸茶样） https://zhuanti.mct.gov.cn/Uploads/Picture/2021/05/14/u609e2d07b0462.jpg https://zhuanti.mct.gov.cn/zj_detail/403.html Basis for the match: The Ministry of Culture and Tourism's original Rizhu Tea Cultural Leisure Route article includes Yuchawan, the Rizhu origin area, and Wanghua Tea Village. The image is explicitly captioned 'Pingshui Rizhu Tea—Tea Sample' and shows dry tea on a plate. Chinese original / 中文原文：对应依据：文化和旅游部日铸茶文化休闲线路原文包含御茶湾日铸原产地、王化茶村；图片下方明确标注平水日铸茶——茶样；照片可见盘装干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A tea sample on the Ministry of Culture and Tourism's Rizhu Tea cultural route. The original image is retained without inferring grade or harvest/production year. Chinese original / 中文原文：样本范围：文旅部日铸茶文化线路所示茶样，保留原图，不推断等级或采制年份。 Kuaiji Longjing Chinese original / 中文原文：会稽龙井 The Kuaiji Mountain tea-growing area, Shaoxing, Zhejiang Chinese original / 中文原文：浙江绍兴会稽山茶区 identity： A regional Longjing-style tea brand from Shaoxing. Chinese original / 中文原文：identity：绍兴的龙井类区域品牌。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html process： Process within the flat Longjing tea-making system. Chinese original / 中文原文：process：按扁形龙井茶制作体系加工。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html appearance： Flat and straight, smooth and emerald green. Chinese original / 中文原文：appearance：扁平挺直，光滑翠绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html aroma： Fresh aroma. Chinese original / 中文原文：aroma：清香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html history： The county gazetteer includes it in the record of modern famous-tea development in Shaoxing. Chinese original / 中文原文：history：县志将其列入现代绍兴名茶发展记录。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html culture： Linked to regional tea-brand development in Kuaijishan. Chinese original / 中文原文：culture：与会稽山茶业区域品牌建设相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat and straight, smooth and emerald green. Chinese original / 中文原文：外形与汤色原描述：扁平挺直，光滑翠绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Source description of aroma ： Fresh aroma. Chinese original / 中文原文：香气来源描述：清香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Chinese original / 中文原文：绍兴县志（1990—2013）第一册：平水珠茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-330603-2013-001-0401/files/basic-html/page536.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： The new Longjing catalogue on Zhejiang Tea Group's official website was actually read. L60/L66/L78 explicitly identify the Qiantang growing area or Shifeng brand, without explicitly identifying Kuaiji Longjing. Searches for cooperative, specification, and product-detail information mainly returned old records, Gongpai Xihu Longjing, and Dafo Longjing products. Names and origins did not match, so images of other teas were not downloaded. Chinese original / 中文原文：实物图核查：实际读取新浙茶集团官网龙井目录，L60/L66/L78明确钱塘产区或狮峰牌，并未明确会稽龙井。合作社与规格/商品详情搜索主要返回旧档案、贡牌西湖龙井及大佛龙井商品。名称产区不对应，不下载异茶图片。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Mengding Shihua Chinese original / 中文原文：蒙顶石花 The Mengding Mountain tea-growing area, Mingshan District, Ya'an, Sichuan Chinese original / 中文原文：四川雅安名山区蒙顶山茶区 identity： A flat green tea within the traditional Mengshan tea-making system. Chinese original / 中文原文：identity：蒙山传统制茶体系中的扁形绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html process： Use Mengshan high-temperature heat-fixing, manual shaping, and drying techniques. Chinese original / 中文原文：process：采用蒙山高温杀青和手工做形、干燥技法。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html appearance： Flat, straight and even, with silvery, sharp, upright bud tips. Chinese original / 中文原文：appearance：扁直匀整，芽锋银亮挺锐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html aroma： Clean aroma. Chinese original / 中文原文：aroma：香气纯。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html taste： Sweet and fresh. Chinese original / 中文原文：taste：甘鲜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html history： Transmitted alongside traditional Mengshan tea skills. The antiquity of tea production on Mengshan is not used to date the start of the modern Shihua process. Chinese original / 中文原文：history：与蒙山茶传统技艺共同传承，不用蒙山产茶的古老年代代替现代石花工艺起点。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html culture： Shares the background of Mengshan tribute tea, monastery tea practices and master–apprentice transmission. Chinese original / 中文原文：culture：同属蒙山贡茶、寺院茶事和师徒传艺背景。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html Step-by-step processing / GH/T 1309—2020 / 10.1.1.1 Mengding Shihua Chinese original / 中文原文：逐步工序 / GH/T1309—2020／10.1.1.1 蒙顶石花 The scanned original pages and standard number were checked; this entry structures the sequence in the 2020 edition. It was obtained from a public mirror, not claimed to come from an official host or to represent the latest current requirements. Chinese original / 中文原文：已核扫描原页与标准编号；本条结构化2020版列出的流程。公开镜像取得，未宣称原件来自官方主机或代表最新现行要求。 1. Spreading fresh leaves ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 2. Heat-fixing ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：2. 杀青：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 3. Spreading to cool ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：3. 摊凉：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 4. Straightening (pressing) the strands ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：4. 理（压）条：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 5. Spreading to cool ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：5. 摊凉：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 6. Shaping ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：6. 整形：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 7. Drying by baking ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：7. 烘干：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 8. Sorting ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：8. 分选：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 9. Blending ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：9. 拼配：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 10. Aroma development ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：10. 提香：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf 11. Pack measured quantities into boxes and store ： Sequential procedures listed in this clause; repeated names remain as in the original sequence. Key observations: Chinese original / 中文原文：11. 定量装箱入库：本条款列明的顺序工序；同名重复环节按原流程保留。 关键观察： GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror). | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Chinese original / 中文原文：GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文） | https://qxb-img-osscache.qixin.com/standards/f7581c2ea66c2f4df097f8e12b9ed292.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat, straight and even, with silvery, sharp, upright bud tips. Chinese original / 中文原文：外形与汤色原描述：扁直匀整，芽锋银亮挺锐。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html Source description of aroma ： Clean aroma. Chinese original / 中文原文：香气来源描述：香气纯。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html Source description of taste ： Sweet and fresh. Chinese original / 中文原文：滋味来源描述：甘鲜。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Green tea-making techniques (traditional Mengshan tea-making techniques) | https://www.ihchina.cn/project_details/23781.html Chinese original / 中文原文：绿茶制作技艺（蒙山茶传统制作技艺） | https://www.ihchina.cn/project_details/23781.html 2020 Mengdingshan online tea gathering / introduction to Shihua ： Dry-leaf appearance: flat, lustrous tender green. Liquor colour: clear green with a slight yellow cast, clear and bright. Aroma: rich, fresh and tender. Taste: fresh, brisk and full, with returning sweetness. Infused leaves: elegant, even tender buds. Chinese original / 中文原文：2020年蒙顶山云端茶会／石花介绍：干茶：扁形，嫩绿色润；汤色：碧清微黄、清澈明亮；香气：馥郁、鲜嫩；滋味：鲜爽浓郁，回甜；叶底：嫩芽秀丽匀整。 Evidence Status: primary_source_verified； Location in the source: Quality section in the main text ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文品质段；适用范围： Mingshan, Ya'an Hosts an Online Tea Gathering: Nearly Ten Million People Virtually Tour Tea Mountains, Learn Tea Practice, Hear Tea Knowledge and Support Farmers | https://sichuan.scol.com.cn/amsc/202003/57769948.html Chinese original / 中文原文：雅安名山举办“云端”茶会 近千万人“云”游茶山、习茶道、听茶经、助茶农 | https://sichuan.scol.com.cn/amsc/202003/57769948.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Mengding Shihua, Dry Leaves (Spring 2025 Commercial Sample) Chinese original / 中文原文：实物图：蒙顶石花干茶（2025年春茶商品样本） https://myteapal.store/cdn/shop/files/93259C00-F796-46AD-B5BF-90534472DCB9_1_105_c.jpg?v=1751202230&width=1946 https://myteapal.store/products/2025-meng-ding-shi-hua-stone-flower-green-tea Basis for the match: The original MyTeaPal product page explicitly identifies Mengding Shihua, Mengding Mountain in Ya'an, Sichuan, the old Sichuan tea cultivar and maker Zhang Peng; the product photograph shows flat, straight bud tea. Chinese original / 中文原文：对应依据：MyTeaPal商品原页明确蒙顶石花、四川雅安蒙顶山、老川茶品种、张鹏制作；商品实物图可见扁直芽茶。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A spring 2025 Mengding Shihua sample sold by MyTeaPal. Origin and maker are identified by the retailer; the supply chain was not separately audited. Chinese original / 中文原文：样本范围：MyTeaPal售卖的2025年春季蒙顶石花样本，零售商对产地和制作人的标注，未单独审计供应链。 Xiuning Songluo Chinese original / 中文原文：休宁松萝 The Songluo Mountain area, Xiuning, Huangshan, Anhui Chinese original / 中文原文：安徽黄山休宁松萝山一带 identity： A local green tea associated with the spread of pan-firing techniques during the Ming dynasty. Chinese original / 中文原文：identity：与明代炒青技术传播相关的地方绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songluo Cha | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Chinese original / 中文原文：松萝茶 | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html process： Pan-fired processing; local material emphasizes the pan-firing tradition. Chinese original / 中文原文：process：采用炒青制作，地方资料强调锅炒工艺传统。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songluo Cha | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Chinese original / 中文原文：松萝茶 | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html appearance： Tight curls, evenly robust strands, lustrous green. Chinese original / 中文原文：appearance：条索紧卷匀壮，绿润。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songluo Cha | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Chinese original / 中文原文：松萝茶 | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html aroma： High and brisk, possibly with olive-like notes. Chinese original / 中文原文：aroma：高爽，可有橄榄样香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songluo Cha | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Chinese original / 中文原文：松萝茶 | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html history： The county market regulator links its flourishing to Ming tea production and records GI product protection obtained in 2012. Chinese original / 中文原文：history：县市场监管部门将其兴盛与明代茶业相联系，并记2012年获得地理标志产品保护。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songluo Cha | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Chinese original / 中文原文：松萝茶 | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html culture： Songluo production methods have cultural significance in exchange with neighbouring tea areas. Titles such as “ancestor of pan-fired green tea” belong to local promotional language. Chinese original / 中文原文：culture：松萝制作方法对周边茶区的交流具有文化意义；“炒青始祖”等称号属于地方传播用语。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Songluo Cha | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Chinese original / 中文原文：松萝茶 | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Step-by-step processing / Publisher's public encyclopedia / basic Xiuning Songluo operations Chinese original / 中文原文：逐步工序 / 出版社公开百科／休宁松萝基本工序 The original specifies three main procedures, not all equipment operating details; medicinal claims are not adopted. Chinese original / 中文原文：原文明确三个主工序，但不是全部设备操作细则；药用说法不采用。 1. Heat-fixing ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：1. 杀青：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Xiuning Songluo: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·休宁松萝：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 2. Rolling ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：2. 揉捻：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Xiuning Songluo: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·休宁松萝：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 3. Drying ： Process nodes explicitly listed in the public feature; complete equipment parameters are not given. Key observations: Chinese original / 中文原文：3. 干燥：公开专题明确列出的工序节点；未给出完整设备参数。 关键观察： Tea Encyclopedia · Xiuning Songluo: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·休宁松萝：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tight curls, evenly robust strands, lustrous green. Chinese original / 中文原文：外形与汤色原描述：条索紧卷匀壮，绿润。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Songluo Cha | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Chinese original / 中文原文：松萝茶 | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Source description of aroma ： High and brisk, possibly with olive-like notes. Chinese original / 中文原文：香气来源描述：高爽，可有橄榄样香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Songluo Cha | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Chinese original / 中文原文：松萝茶 | https://www.huangshan.gov.cn/zwgk/public/6615714/11213401.html Xiuning Songluo / olive-like flavor description in the feature introduction ： Dry-leaf appearance: tightly curled, uniformly robust and lustrous green. Liquor colour: green and bright. Aroma: high and brisk, with olive-like notes. Taste: rich and full, initially slightly bitter and astringent, then sweet, mild and mellow. Infused leaves: green and tender. Chinese original / 中文原文：休宁松萝／专题简介橄榄风味描述：干茶外形：紧卷匀壮、绿润；汤色：绿而明亮；香气：高爽，带橄榄风味；滋味：浓厚，初尝稍苦涩而后甘甜醇和；叶底：绿嫩 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Uses only one flavour paragraph in the introduction. Another entry describes floral aroma and a fresh, mellow taste; the two are not merged into a unified aroma type. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：仅采用简介同一风味段；另一条目写花香和滋味鲜醇，不与之混成统一香型。 Tea Encyclopedia · Xiuning Songluo: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·休宁松萝：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Xiuning Songluo Chinese original / 中文原文：实物图：休宁松萝干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418704 https://www.pwsannong.com/booklib/database/sublibrary?ID=1411&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Xiuning Songluo, and its gallery explicitly says “Xiuning Songluo Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为休宁松萝；图集标题明确标注“休宁松萝干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Yuexi Cuilan Chinese original / 中文原文：岳西翠兰 Yuexi, Anqing, Anhui, in the heart of the Dabie Mountains Chinese original / 中文原文：安徽安庆岳西，大别山腹地 identity： A modern premium green tea whose buds and leaves spread naturally like an orchid. Chinese original / 中文原文：identity：芽叶自然舒展如兰的现代名优绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html process： Improved from traditional methods such as Xiaolanhua, emphasising the natural form of connected shoots. Chinese original / 中文原文：process：在小兰花等传统制法基础上改进，重视保留相连芽叶的自然形态。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html appearance： Connected buds and leaves form intact shoots, lively emerald green. Chinese original / 中文原文：appearance：芽叶相连成朵，翠绿鲜活。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html aroma： Fairly lasting orchid-like aroma. Chinese original / 中文原文：aroma：兰花样香气，较持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html taste： Full-bodied, fresh and brisk, with a bright pale-green liquor. Chinese original / 中文原文：taste：醇厚鲜爽，汤浅绿明亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html history： CNIPA material records creation in the early 1980s; an Anqing research report mentions joint development by Feng Libin and others. Chinese original / 中文原文：history：国家知识产权局资料记20世纪80年代初创制，安庆调研记录提到冯立彬等人的共同研制。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html culture： Local tea-making transmission combined with technical innovation provides a specific example of tea-industry development in the Dabie Mountains. Chinese original / 中文原文：culture：地方制茶传承与技术创新结合，是大别山茶业发展的具体案例。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html Step-by-step processing / DB34/T 431—2017 / Handmade Production Chinese original / 中文原文：逐步工序 / DB34/T431—2017／手工制作 Manual and mechanical routes are retained separately. This presents process sequences, not complete production operating guidance. Chinese original / 中文原文：分别保留手工与机械路线；此处整理工序链，不将其当作完整生产操作指导。 1. Spreading ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：1. 摊放：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 2. First pan ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：2. 头锅：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 3. Second pan ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：3. 二锅：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 4. Spreading to cool ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：4. 摊凉：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 5. Initial firing ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：5. 毛火：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 6. Spreading to cool ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：6. 摊凉：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 7. Final firing ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：7. 足火：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 8. Spreading to cool ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：8. 摊凉：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 9. Packaging ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：9. 包装：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Step-by-step processing / DB34/T431—2017 / mechanical production. Chinese original / 中文原文：逐步工序 / DB34/T431—2017／机械制作 Manual and mechanical routes are retained separately. This presents process sequences, not complete production operating guidance. Chinese original / 中文原文：分别保留手工与机械路线；此处整理工序链，不将其当作完整生产操作指导。 1. Spreading ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：1. 摊放：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 2. Heat-fixing ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：2. 杀青：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 3. Shaping ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：3. 整形：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 4. Spreading to cool ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：4. 摊凉：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 5. Initial baking ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：5. 初烘：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 6. Spreading to cool ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：6. 摊凉：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 7. Repeat baking ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：7. 复烘：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 8. Spreading to cool ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：8. 摊凉：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 9. Packaging ： Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions. Key observations: Chinese original / 中文原文：9. 包装：该标准所列流程节点，具体条件须结合对应制作章节与设备条件。 关键观察： DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing. | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Chinese original / 中文原文：DB34/T431—2017 岳西翠兰茶生产加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/b42ef2278c5ce26f5a8964cbf420f69e428d5011c9d9c739187f45e0b3bbe8f8 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Connected buds and leaves form intact shoots, lively emerald green. Chinese original / 中文原文：外形与汤色原描述：芽叶相连成朵，翠绿鲜活。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html Source description of aroma ： Fairly lasting orchid-like aroma. Chinese original / 中文原文：香气来源描述：兰花样香气，较持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html Source description of taste ： Full-bodied, fresh and brisk, with a bright pale-green liquor. Chinese original / 中文原文：滋味来源描述：醇厚鲜爽，汤浅绿明亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Introduction to the Yuexi Cuilan geographical indication | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Chinese original / 中文原文：岳西翠兰地理标志介绍 | https://english.cnipa.gov.cn/transfer/2019-07/20190710090637655161.pdf Account of the municipal Party committee research group's visit to Yuexi County | https://aqtz.gov.cn/html/news/1003/8559.html Chinese original / 中文原文：市委调研组赴岳西县调研纪实 | https://aqtz.gov.cn/html/news/1003/8559.html CNIPA product introduction / not divided into grades ： Dry-leaf appearance: connected buds and leaves, naturally extended like orchids, vivid green and lively. Liquor colour: bright pale green. Aroma: elegant orchid fragrance, high and lasting. Taste: mellow, rich, fresh and brisk. Infused leaves: tender green and evenly sized. Chinese original / 中文原文：国家知识产权局产品介绍／未分等级：干茶：芽叶相连，似兰花自然舒展，翠绿鲜活；汤色：浅绿明亮；香气：兰香幽雅，香高持久；滋味：醇浓鲜爽；叶底：嫩绿匀齐。 Evidence Status: primary_source_verified； Location in the source: Quality passage in the Chinese version of the single-page PDF ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：单页PDF中文版品质段；适用范围： Yuexi Cuilan (Chinese–English geographical indication product introduction page) | https://english.cnipa.gov.cn/attach/0/9f16bfed94764b80834e9c040db303ac.pdf Chinese original / 中文原文：岳西翠兰（中英文地理标志产品介绍页） | https://english.cnipa.gov.cn/attach/0/9f16bfed94764b80834e9c040db303ac.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Yuexi Cuilan dry leaves (Jinguilan everyday-tea sample) Chinese original / 中文原文：实物图：岳西翠兰干茶（金桂兰口粮茶样本） https://www.erkouwang.com/public/static/upload/images/plugins_shop/user_goods/427/2022/09/24/1663985902268549.jpg https://www.erkouwang.com/goods-177.html Basis for the match: The main Yuexi Cuilan product image from the Yuexi Dabieshan Tea and Local Specialties shop. Matching Yuexi Cuilan Jinguilan packaging is in the background, with dry tea on a white plate in front. The shop’s company introduction explicitly identifies the gardens, production, and address of Yuexi Bitao Agriculture and Forestry Co., Ltd. Chinese original / 中文原文：对应依据：岳西大别山茶叶土特产店的岳西翠兰单品主图，照片背景为同款岳西翠兰金桂兰包装，前景为白盘干茶；店铺企业介绍明确岳西县碧涛农林有限公司的茶园、生产和地址。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： The producer’s main image for Jinguilan everyday tea, not representative of every Yuexi Cuilan grade. Other teas in the page’s recommendations were not used. Chinese original / 中文原文：样本范围：该生产者金桂兰口粮茶产品主图，不代表全部岳西翠兰等级；未采用页面猜你喜欢的其他茶图。 Jintan Queshe Chinese original / 中文原文：金坛雀舌 Xuebu Town and the eastern slopes of Maoshan, Jintan, Changzhou, Jiangsu Chinese original / 中文原文：江苏常州金坛薛埠镇及茅山东麓 identity： A local flat green tea from Jintan. Chinese original / 中文原文：identity：金坛地方扁形绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html appearance： Flat and straight, lustrous green, shaped like a sparrow's tongue. Chinese original / 中文原文：appearance：扁平挺直，绿润，形似雀舌。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html aroma： Fresh, pronounced tender-leaf aroma. Chinese original / 中文原文：aroma：清高嫩香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html taste： Fresh and brisk, with a bright liquor. Chinese original / 中文原文：taste：鲜爽，汤明亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html history： The 2019 Jintan Yearbook records it as a local speciality. Chinese original / 中文原文：history：2019年金坛年鉴将其作为当地特产记录。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html culture： Linked with eastern Maoshan foothill tea gardens and Jintan’s local premium-tea production. Chinese original / 中文原文：culture：与茅山东麓丘陵茶园和金坛地方名茶生产相连。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html process： Flat tea develops its appearance through heat-fixing, straightening and shaping, and drying. CN1593172A discloses a mechanical processing method for Jintan Queshe: after leaves are picked and graded, they are washed, spin-dried, spread and microwave heat-fixed, followed by straightening, cooling, shaping, drying and packaging. This is a specific patented method, not evidence that all traditional Queshe uses microwave equipment. Chinese original / 中文原文：process：扁形茶需经杀青、理条整形与干燥形成外观。CN1593172A公开了一种用于金坛雀舌的机械加工方案：分等采叶后清洗甩干、摊放、微波杀青，接续理条、摊凉、整形和干燥包装。它是具体专利方案，不代表所有传统雀舌都采用微波设备。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh Step-by-step processing / Specific 2005 Patent CN1593172A Method / Graded Fresh-Leaf Branches Chinese original / 中文原文：逐步工序 / 2005年CN1593172A具体专利方案／分级鲜叶分支 The “Specific Embodiments” section of the original public specification was reread. This is a microwave-equipment proposal, not a representation of all traditional handmade tea, manufacturers or a current unified code. The patent's present legal status and claims of cleanliness benefits were not verified. Chinese original / 中文原文：原公开说明书“具体实施方式”已重新读取。此为微波设备方案，不代表所有传统手工茶、厂家或现行统一规程；未核验专利当前法律状态及其清洁性功效宣称。 1. Picking leaves by grade ： The selected patent implementation branch uses Grade 1–3 fresh leaves. Key observations: Chinese original / 中文原文：1. 分等采叶：所选为一至三级鲜叶的专利实施分支。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 2. Washing and spin-drying ： This patent adds washing and surface-water removal before heat-fixing. Key observations: Chinese original / 中文原文：2. 清洗、甩干：该专利在杀青前增加清洗和去除表面水步骤。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 3. Spreading in a cool, shaded place ： After washing, spread in a cool, shaded place. Key observations: Chinese original / 中文原文：3. 阴凉摊放：清洗后摊置于阴凉处。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 4. Microwave heat-fixing ： Uses the microwave device described in the patent; its sterilisation guarantee is not promoted. Key observations: Chinese original / 中文原文：4. 微波杀青：使用专利所述微波装置；不推广其灭菌保证声明。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 5. Cooling, grading and sieving ： Sieve after cooling; this tea corresponds to material passing through a No. 8 sieve. Key observations: Chinese original / 中文原文：5. 摊凉、分级筛选：摊凉后筛分，本茶对应8号筛下物。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 6. Straightening ： The selected primary-processed tea enters the straightening machine. Key observations: Chinese original / 中文原文：6. 理条：筛选所得初制品进入理条机。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 7. Spreading to cool ： Spread to cool after straightening. Key observations: Chinese original / 中文原文：7. 摊凉：理条后摊凉。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 8. Shaping ： Process in a shaping machine, applying pressure after the leaves soften again. Key observations: Chinese original / 中文原文：8. 整形：整形机加工，叶片回软后施压。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 9. Further cooling ： Spread to cool again after shaping. Key observations: Chinese original / 中文原文：9. 再摊凉：整形后再次摊凉。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 10. Microwave drying ： Dry fully according to this proposal, recorded only as a public patent proposal. Key observations: Chinese original / 中文原文：10. 微波干燥：按该方案干燥至足干；仅作公开专利方案记录。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 11. Vacuum packaging ： Final packaging step described in the patent. Key observations: Chinese original / 中文原文：11. 真空包装：专利所述末道包装。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat and straight, lustrous green, shaped like a sparrow's tongue. Chinese original / 中文原文：外形与汤色原描述：扁平挺直，绿润，形似雀舌。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Source description of aroma ： Fresh, pronounced tender-leaf aroma. Chinese original / 中文原文：香气来源描述：清高嫩香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Source description of taste ： Fresh and brisk, with a bright liquor. Chinese original / 中文原文：滋味来源描述：鲜爽，汤明亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: even, sparrow-tongue-like, lustrous green, flat and straight. Liquor colour: bright. Aroma: high and fresh. Taste: fresh and brisk. Infused leaves: tender, even bud-and-leaf sets. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：匀整、如雀舌，绿润、扁平挺直；汤色：明亮；香气：清高；滋味：鲜爽；叶底：嫩匀成朵 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The referent of “green and lustrous after brewing” in the original is unclear, so green liquor has not been supplied. “Bright” can describe clarity, but no specific liquor hue is stated. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：原文“冲泡后色泽绿润”对象不清，未擅自补为绿色茶汤；明亮可记透明度，但没有明确汤色色相。 Tea Encyclopedia · Jintan Queshe: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1404&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·金坛雀舌：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1404&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Jintan Queshe Chinese original / 中文原文：实物图：金坛雀舌干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418597 https://www.pwsannong.com/booklib/database/sublibrary?ID=1404&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Jintan Queshe; the gallery explicitly says “Jintan Queshe Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为金坛雀舌；图集标题明确标注“金坛雀舌干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Maoshan Qingfeng Chinese original / 中文原文：茅山青锋 The eastern slopes of Maoshan, Jintan, Changzhou, Jiangsu Chinese original / 中文原文：江苏常州金坛茅山东麓 identity： A local green tea named for its sword-like appearance. Chinese original / 中文原文：identity：以剑形外观命名的地方绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html appearance： Flat like a sword, straight and smooth, lustrous green. Chinese original / 中文原文：appearance：扁平如剑，挺直光滑，色泽绿润。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html aroma： Fresh, tender, high, brisk and lasting. Chinese original / 中文原文：aroma：鲜嫩高爽而持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html taste： Fresh and mellow, with a bright green liquor. Chinese original / 中文原文：taste：鲜醇，汤绿明。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html history： The Jintan Yearbook records its production, sales, and local premium-tea status alongside Jintan Queshe. Chinese original / 中文原文：history：金坛年鉴与金坛雀舌并列记录其产销和地方名茶地位。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html culture： Maoshan's mountain environment and local tea-making activities form its regional background. Chinese original / 中文原文：culture：茅山山地环境与地方制茶活动构成其地域背景。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html process： The same patent records a graded mechanical-processing example for Maoshan Qingfeng: fresh leaves are pretreated and microwave heat-fixed, then screened, straightened, cooled, shaped, dried and packaged. Strip shaping is coordinated with raw-material selection. This is a specific technical route and cannot replace the entire history of traditional handcrafting. Chinese original / 中文原文：process：同一专利记录了茅山青锋的分级机械加工实例：鲜叶经前处理和微波杀青后筛分，接着理条、摊凉、整形、干燥包装。条形与原料筛选相配合；此为特定技术路线，不能据此替代传统手工工艺的全部历史。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh Step-by-step processing / Specific 2005 Patent CN1593172A Method / Graded Fresh-Leaf Branches Chinese original / 中文原文：逐步工序 / 2005年CN1593172A具体专利方案／分级鲜叶分支 The “Specific Embodiments” section of the original public specification was reread. This is a microwave-equipment proposal, not a representation of all traditional handmade tea, manufacturers or a current unified code. The patent's present legal status and claims of cleanliness benefits were not verified. Chinese original / 中文原文：原公开说明书“具体实施方式”已重新读取。此为微波设备方案，不代表所有传统手工茶、厂家或现行统一规程；未核验专利当前法律状态及其清洁性功效宣称。 1. Picking leaves by grade ： The selected patent implementation branch uses Grade 1–3 fresh leaves. Key observations: Chinese original / 中文原文：1. 分等采叶：所选为一至三级鲜叶的专利实施分支。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 2. Washing and spin-drying ： This patent adds washing and surface-water removal before heat-fixing. Key observations: Chinese original / 中文原文：2. 清洗、甩干：该专利在杀青前增加清洗和去除表面水步骤。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 3. Spreading in a cool, shaded place ： After washing, spread in a cool, shaded place. Key observations: Chinese original / 中文原文：3. 阴凉摊放：清洗后摊置于阴凉处。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 4. Microwave heat-fixing ： Uses the microwave device described in the patent; its sterilisation guarantee is not promoted. Key observations: Chinese original / 中文原文：4. 微波杀青：使用专利所述微波装置；不推广其灭菌保证声明。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 5. Cooling, grading and sieving ： After cooling, sieve. This tea uses material retained on a No. 8 sieve and then passing through a No. 6 sieve. Key observations: Chinese original / 中文原文：5. 摊凉、分级筛选：摊凉后筛分，本茶对应8号筛上物再过6号筛后的筛下物。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 6. Straightening ： The selected primary-processed tea enters the straightening machine. Key observations: Chinese original / 中文原文：6. 理条：筛选所得初制品进入理条机。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 7. Spreading to cool ： Spread to cool after straightening. Key observations: Chinese original / 中文原文：7. 摊凉：理条后摊凉。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 8. Shaping ： Process in a shaping machine, applying pressure after the leaves soften again. Key observations: Chinese original / 中文原文：8. 整形：整形机加工，叶片回软后施压。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 9. Further cooling ： Spread to cool again after shaping. Key observations: Chinese original / 中文原文：9. 再摊凉：整形后再次摊凉。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 10. Microwave drying ： Dry fully according to this proposal, recorded only as a public patent proposal. Key observations: Chinese original / 中文原文：10. 微波干燥：按该方案干燥至足干；仅作公开专利方案记录。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh 11. Vacuum packaging ： Final packaging step described in the patent. Key observations: Chinese original / 中文原文：11. 真空包装：专利所述末道包装。 关键观察： CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat like a sword, straight and smooth, lustrous green. Chinese original / 中文原文：外形与汤色原描述：扁平如剑，挺直光滑，色泽绿润。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Source description of aroma ： Fresh, tender, high, brisk and lasting. Chinese original / 中文原文：香气来源描述：鲜嫩高爽而持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Source description of taste ： Fresh and mellow, with a bright green liquor. Chinese original / 中文原文：滋味来源描述：鲜醇，汤绿明。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jintan Yearbook 2019 · Local Specialties · Tea | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html Chinese original / 中文原文：金坛年鉴2019·土特产·茶叶 | https://www.jintan.gov.cn/images/czjt/jtnj/2019/jtnj/jtgm/3.html 2005 patent background section / premium Maoshan Qingfeng ： Lustrous green, straight and elegant with distinct tips and down, even, smooth and short-sword-shaped; bright green liquor; high, refreshing aroma; fresh, mellow taste; tender, even infused leaves. Chinese original / 中文原文：2005年专利背景段／高档茅山青锋：绿润、挺秀显锋，披毫，匀整光滑、呈短剑形；绿明；高爽；鲜醇；嫩匀 Evidence Status: source_attributed； Location in the source: Patent description’s background technology; quality narrative, not standard grading or specimen evaluation. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：说明书背景技术；品质叙述非标准分级与实物审评；适用范围：见具体记录标题与原文 CN1593172A: A Processing Method for Highly Clean Flat Green Tea. | https://patents.google.com/patent/CN1593172A/zh Chinese original / 中文原文：CN1593172A：一种高清洁扁型绿茶的加工方法 | https://patents.google.com/patent/CN1593172A/zh Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Maoshan Qingfeng dry leaves (named sample from a tea merchant) Chinese original / 中文原文：实物图：茅山青锋干茶（茶商具名样品） https://cdn11.bigcommerce.com/s-qzq8dm5/images/stencil/600x600/products/7338/57722/s-l1600__29268.1480574075.jpg?c=2 https://dragonteahouse.biz/supreme-organic-mao-shan-qing-feng-jade-blades-chinese-high-mountain-green-tea/ Basis for the match: The original product page is titled Mao Shan Qing Feng and explicitly gives Maolu, Jintan, Jiangsu, as the origin. The main image's alternative text matches the tea name, and inspection confirms flat, straight dry tea on a plate. Chinese original / 中文原文：对应依据：商品原页标题为 Mao Shan Qing Feng，并明确产自江苏金坛茅麓；商品主图替代文字与茶名一致，已核验可见盘装扁直干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A named Maoshan Qingfeng product sample sold by Dragon Tea House. Marketing wording does not establish a uniform grade. Chinese original / 中文原文：样本范围：Dragon Tea House 所售茅山青锋具名商品样品；不据商品营销词认定统一等级。 Anhua Songzhen Chinese original / 中文原文：安化松针 Anhua, Yiyang, Hunan, including Baojiachong Tea Farm Chinese original / 中文原文：湖南益阳安化，褒家冲茶场等地 identity： A green tea as fine and straight as pine needles. Chinese original / 中文原文：identity：细直如松针的绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html process： Spreading, heat-fixing, rolling, initial pan-firing, cooling, shaping, drying, sieving and sorting. Chinese original / 中文原文：process：摊放、杀青、揉捻、炒坯、摊凉、整形、干燥和筛拣。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html appearance： Fine, straight, needle-like strands. Chinese original / 中文原文：appearance：条形细直似针。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html aroma： Richly aromatic. Chinese original / 中文原文：aroma：馥郁。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html taste： Sweet and mellow. Chinese original / 中文原文：taste：甜醇。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html history： A government spring-tea feature records successful development in 1959. Chinese original / 中文原文：history：政府春茶专题记1959年经研制创成。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html culture： Reflects Anhua's premium-green-tea tradition alongside its dark teas. Chinese original / 中文原文：culture：体现安化除黑茶之外的名优绿茶制作传统。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Step-by-step processing / 2025 geographical indication protection requirements / primary processing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 初制 PDF pages 2946–2948, the Anhua Songzhen processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2946—2948页，安化松针加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Second pan-firing ： The original lists 'second pan-firing' as this version's third stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 炒二青：原文将“炒二青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaping ： The original lists “shaping” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 做形：原文将“做形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / refining (using primary-processed tea). Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 精制（以初制茶为原料） PDF pages 2946–2948, the Anhua Songzhen processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2946—2948页，安化松针加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Sieving ： The original lists 'sieving' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 筛分：原文将“筛分”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Sorting ： The original lists “sorting” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 拣剔：原文将“拣剔”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Packaging ： The original lists “packaging” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 包装：原文将“包装”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Packing into boxes ： The original lists 'boxing' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 装箱：原文将“装箱”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Special grade: tight, slender strips, rounded and straight like pine needles, with visible down, vivid green and uniform. A high, lasting tender aroma; bright pale-green liquor; fresh, brisk taste with a sweet aftertaste; and tender-green, uniform, bright infused leaves. First grade: reasonably tight, slender strips in a pine-needle form, with down, green with a vivid-green cast, and relatively uniform. A high, lasting fresh aroma; bright pale yellow-green liquor; fresh, mellow and relatively brisk taste; and tender-green, relatively uniform and bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：特级：外形条索紧细、圆直似松针、显毫、色泽翠绿、匀整。香气嫩香高长，汤色浅绿明亮，滋味鲜爽回甘，叶底嫩绿匀亮。一级：外形条索尚紧细、呈松针状、有毫、色泽绿显翠、较匀整。香气清香高长，汤色浅黄绿亮，滋味鲜醇较爽，叶底嫩绿较匀亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640 (2025); PDF from page 2946. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告（2025年）；PDF第2946页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Fine, straight, needle-like strands. Chinese original / 中文原文：外形与汤色原描述：条形细直似针。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Source description of aroma ： Richly aromatic. Chinese original / 中文原文：香气来源描述：馥郁。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Source description of taste ： Sweet and mellow. Chinese original / 中文原文：滋味来源描述：甜醇。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Announcement No. 640: Anhua Songzhen / special grade ： Dry-leaf appearance: fine, tight, round, straight pine-needle-like strips, downy, emerald green, even. Liquor colour: bright pale green. Aroma: pronounced, lasting tender fragrance. Taste: fresh and brisk, returning sweetness. Infused leaves: tender green, evenly bright. Chinese original / 中文原文：第640号公告：安化松针 / 特级：干茶外形：条索紧细、圆直似松针、显毫、翠绿、匀整；汤色：浅绿明亮；香气：嫩香高长；滋味：鲜爽回甘；叶底：嫩绿匀亮 Evidence Status: primary_source_verified； Location in the source: PDF page 2947, quality characteristics ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2947页，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Announcement No. 640: Anhua Songzhen / Grade 1 ： Dry-leaf appearance: fairly fine and tight, pine-needle-shaped, downy, green with an emerald cast and fairly even. Liquor colour: bright pale yellow-green. Aroma: high, lasting fresh fragrance. Taste: fresh, mellow and fairly brisk. Infused leaves: tender green, fairly even and bright. Chinese original / 中文原文：第640号公告：安化松针 / 一级：干茶外形：条索尚紧细、松针状、有毫、绿显翠、较匀整；汤色：浅黄绿亮；香气：清香高长；滋味：鲜醇较爽；叶底：嫩绿较匀亮 Evidence Status: primary_source_verified； Location in the source: PDF page 2947, quality characteristics ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2947页，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 640 (2025) Chinese original / 中文原文：第640号公告（2025年） Excerpt from the named chapter in the 2025 protection requirements. Original grades and administrative names are understood according to the cited version. Chinese original / 中文原文：2025年保护要求具名章节摘录；原有等级、行政区名称按所引版本理解。 Protected geographical area ： 391 administrative villages in 23 townships/towns of Anhua County: Yanxi, Kuixi, Pingkou, Qujiang, Gulou Township, Nanjin Township, Malu, Zhexi, Dongping, Jiangnan, Xiaoyan, Taoxi, Changtang, Yangjiaotang, Dafu, Lengshi, Xianxi, Meicheng, Qingtangpu, Gaoming Township, Le’an, Longtang Township, and Tianzhuang Township. Geographic coordinates: 110°43′07″–111°58′51″ E, 27°58′54″–28°38′37″ N. Chinese original / 中文原文：保护产地范围：安化县烟溪镇、奎溪镇、平口镇、渠江镇、古楼乡、南金乡、马路镇、柘溪镇、东坪镇、江南镇、小淹镇、滔溪镇、长塘镇、羊角塘镇、大福镇、冷市镇、仙溪镇、梅城镇、清塘铺镇、高明乡、乐安镇、龙塘乡、田庄乡，共23个乡镇391个行政村。地理坐标：东经110°43′07″～111°58′51″，北纬27°58′54″～28°38′37″ Raw materials & cultivars ： Anhua local population, Zhuyeqi, Bixiangzao, Xiangbolü and other cultivars. Chinese original / 中文原文：原料与品种：安化群体品种、槠叶齐、碧香早、湘波绿等品种 Growing environment ： Within the protected area, elevation is 300–800 m. Soil formed mainly from weathered slate and shale is reddish-black, with a pH of 4.5–6.5 and organic matter content at least 2.8%. Chinese original / 中文原文：生长环境：保护区范围内海拔300～800m。以板页岩风化为主形成的土壤呈红黑色，pH值4.5～6.5，有机质含量2.8%以上 Plucking requirements ： Picked before Qingming each year. Special Grade mainly uses single buds or one bud with one just-unfolding leaf; First Grade mainly uses one bud with one unfolded leaf. Chinese original / 中文原文：采摘要求：采摘时间在每年清明前。采摘标准以特级单芽或一芽一叶初展，一级一芽一叶开展为主 Processing requirements ： Primary processing: fresh leaves → heat-fixing → rolling → second pan-firing → shaping → drying. Shaping takes place in the rolling compartment of a dedicated tea-drying stove, a straightening machine or on a shaping platform, with temperatures controlled at approximately 80°C → 70°C → 50°C → 60°C for about 40 minutes, to a moisture content of approximately 15%. Refining: raw material → screening → sorting → packaging → boxing. Chinese original / 中文原文：加工要求：初制加工：鲜叶→杀青→揉捻→炒二青→做形→干燥。做形在专用烘茶灶的揉盒内或理条机或整形平台上进行，控制温度（80℃→70℃→50℃→60℃左右），约40分钟，含水量15%左右。精制加工：原料→筛分→拣剔→包装→装箱 Sensory qualities ： Special grade: tight, slender strips, rounded and straight like pine needles, with visible down, vivid green and uniform. A high, lasting tender aroma; bright pale-green liquor; fresh, brisk taste with a sweet aftertaste; and tender-green, uniform, bright infused leaves. First grade: reasonably tight, slender strips in a pine-needle form, with down, green with a vivid-green cast, and relatively uniform. A high, lasting fresh aroma; bright pale yellow-green liquor; fresh, mellow and relatively brisk taste; and tender-green, relatively uniform and bright infused leaves. Chinese original / 中文原文：感官品质：特级：外形条索紧细、圆直似松针、显毫、色泽翠绿、匀整。香气嫩香高长，汤色浅绿明亮，滋味鲜爽回甘，叶底嫩绿匀亮。一级：外形条索尚紧细、呈松针状、有毫、色泽绿显翠、较匀整。香气清香高长，汤色浅黄绿亮，滋味鲜醇较爽，叶底嫩绿较匀亮 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2946 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Anhua Songzhen, Dry Leaves: 2022 Specialist Tea-Merchant Sample Chinese original / 中文原文：实物图：安化松针干茶：2022年专业茶商样本 https://www.curioustea.com/wp-content/uploads/2022/06/China-Hunan-Province-Anhua-Song-Zhen-Pine-Needle-Green-Tea-1.jpg https://www.curioustea.com/tea/green-tea/song-zhen-anhua-pine-needle/ Basis for the match: The specific product page explicitly gives the Chinese and English name Anhua Songzhen, the origin Anhua County, Hunan, and harvest date 2022-04-06. The image is a main product image and was viewed, showing actual strip-shaped green tea. Chinese original / 中文原文：对应依据：具体商品页明确中英文名安化松针、产地湖南安化县、2022年4月6日采收；该图属于商品主图，已看条形绿茶实物。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： The 2022 Anhua Songzhen batch sold by Curious Tea, a specialist tea-merchant sample that does not represent all years and grades. Chinese original / 中文原文：样本范围：Curious Tea销售的2022年安化松针批次，专业茶商样本，不代表所有年份与等级。 Shimen Yinfeng Chinese original / 中文原文：石门银峰 Shimen, Changde, Hunan, along the Xieshui River and in the Wuling Mountains Chinese original / 中文原文：湖南常德石门，渫水两岸及武陵山地区 identity： A fine-stranded green tea from the Wuling Mountain growing area. Chinese original / 中文原文：identity：武陵山产区的细条绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html appearance： Tight, rounded and straight, lustrous green with visible down. Chinese original / 中文原文：appearance：紧圆挺直，绿润显毫。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html aroma： Pronounced, lasting tender-leaf aroma. Chinese original / 中文原文：aroma：嫩香高长。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html taste： Fresh, brisk and full-bodied, with a bright green liquor. Chinese original / 中文原文：taste：鲜爽醇厚，汤绿明。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html history： The Hunan spring-tea feature introduces this local named tea through origin and quality but gives no verifiable creation year. Chinese original / 中文原文：history：湖南春茶专题以产地、品质介绍该地方名茶，未提供可确认的创制年份。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html culture： Mountain tea gardens and local spring picking and processing form its regional setting. Chinese original / 中文原文：culture：山地茶园和地方春茶采制组成其地域背景。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html process： A Shimen County People's Congress account of local tea makers lists production-line stages including spreading, heat-fixing, cooling airflow, rolling, pan-frying the intermediate tea, tightening and straightening strips, cooling, bringing out the down, roasting and aroma enhancement. It provides a local processing example; stage arrangements may vary by production line and product grade. Chinese original / 中文原文：process：石门县人大对当地制茶人的记录列出生产线中的摊青、杀青、清风、揉捻、炒坯、紧条理条、摊凉、提毫、烘焙和提香等环节。它提供当地加工实例，工序设置可随生产线和产品等级变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Municipal People’s Congress Deputy Qin Xiaohong Named Chinese Tea-making Master, Leading 100,000 Tea Farmers towards Prosperity. | https://www.cdsrd.gov.cn/xxrd/sm/content_56091 Chinese original / 中文原文：市人大代表覃小洪获“中国制茶大师” 带领十万茶农共致富 | https://www.cdsrd.gov.cn/xxrd/sm/content_56091 process： A 2019 article from the Shimen County People's Congress describes Xiefeng Famous Tea Company's automated production line, mentioning spreading, withering, heat-fixing, air cooling, rolling, preliminary pan-firing, strip tightening and alignment, cooling, bringing out down, roasting and aroma development. This is an example from a local producer; it does not establish that every grade and batch of Shimen Yinfeng undergoes every listed operation. Chinese original / 中文原文：process：2019年石门县人大稿件介绍渫峰名茶公司的自动化生产线，列及摊青、萎凋、杀青、清风、揉捻、炒坯、紧条理条、摊凉、提毫、烘焙、提香等环节。文章属于当地制茶企业实例，不能据此断定每个等级、每批石门银峰都逐一执行全部环节。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Municipal People’s Congress Deputy Qin Xiaohong Named Chinese Tea-making Master, Leading 100,000 Tea Farmers towards Prosperity. | https://www.cdsrd.gov.cn/xxrd/sm/content_56091 Chinese original / 中文原文：市人大代表覃小洪获“中国制茶大师” 带领十万茶农共致富 | https://www.cdsrd.gov.cn/xxrd/sm/content_56091 Step-by-step processing / Shimen Yinfeng processing route reported by Shimen County Publicity Department in 2011. Chinese original / 中文原文：逐步工序 / 2011年石门县委宣传部报道的石门银峰加工路线 The original says “more than 10 pan-processing stages, including…” The 11 actually listed items are structured here; unlisted stages are not expanded, and a 2011 report is not treated as a current code. Scope: Shimen Yinfeng from Hupingshan and surrounding areas in Shimen County; principal process order in a public report. Chinese original / 中文原文：原文称“等10多道炒制工序”；此处结构化实际列出的11项，不扩写未列工序，不将2011报道当作现行规范。 适用范围：石门县壶瓶山及周边石门银峰；公开报道的主要工序顺序 1. Spreading fresh leaves ： The report lists fresh-leaf spreading as the first main operation, without temperature or duration for this step. Key observations: Chinese original / 中文原文：1. 摊青：报道将摊青列为第1项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 2. Heat-fixing ： The report lists heat-fixing as the second main stage, without a temperature or duration. Key observations: Chinese original / 中文原文：2. 杀青：报道将杀青列为第2项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 3. Spreading to cool ： The report lists cooling as main stage 3, without temperature or duration. Key observations: Chinese original / 中文原文：3. 摊凉：报道将摊凉列为第3项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 4. Rolling ： The report lists rolling as the fourth main operation, without temperature or duration for this step. Key observations: Chinese original / 中文原文：4. 揉捻：报道将揉捻列为第4项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 5. Second pan-firing ： The report lists second pan-firing as main stage 5, without temperature or duration. Key observations: Chinese original / 中文原文：5. 炒二青：报道将炒二青列为第5项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 6. Spreading to cool ： The report lists cooling as the sixth main stage, without a temperature or duration. Key observations: Chinese original / 中文原文：6. 摊凉：报道将摊凉列为第6项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 7. Repeat rolling ： The report lists repeat rolling as main stage 7, without temperature or duration. Key observations: Chinese original / 中文原文：7. 复揉：报道将复揉列为第7项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 8. Repeat baking ： The report lists repeat drying as the eighth main operation, without temperature or duration for this step. Key observations: Chinese original / 中文原文：8. 复烘：报道将复烘列为第8项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 9. Shaping ： The report lists shaping as the ninth main stage, without a temperature or duration. Key observations: Chinese original / 中文原文：9. 做形：报道将做形列为第9项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 10. Bringing out down ： The report lists bringing out down as the tenth main operation, without temperature or duration for this step. Key observations: Chinese original / 中文原文：10. 提毫：报道将提毫列为第10项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html 11. Final drying ： The report lists full drying as the eleventh main stage, without a temperature or duration. Key observations: Chinese original / 中文原文：11. 足干：报道将足干列为第11项主要工序；未给出该步温度或时长。 关键观察： Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand. | https://www.smrmnews.cn/content/2011/04/15/6798447.html Chinese original / 中文原文：有机春茶市场异常火爆 标准化生产铸就了有机品牌 | https://www.smrmnews.cn/content/2011/04/15/6798447.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tight, rounded and straight, lustrous green with visible down. Chinese original / 中文原文：外形与汤色原描述：紧圆挺直，绿润显毫。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Source description of aroma ： Pronounced, lasting tender-leaf aroma. Chinese original / 中文原文：香气来源描述：嫩香高长。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Source description of taste ： Fresh, brisk and full-bodied, with a bright green liquor. Chinese original / 中文原文：滋味来源描述：鲜爽醇厚，汤绿明。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Hunan spring-tea map, covering local characteristics | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Chinese original / 中文原文：产地特色全都有 湖南春茶地图 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20210322/i2330205.html Rednet interview in Shimen / not separated by grade ： Dry-leaf appearance: fine, tight, even, straight strips, fully covered in silver down, lustrous emerald green. Liquor colour: bright green. Aroma: high, fresh and lasting. Taste: a sweet finish. Infused leaves: tender green, lively and intact. Chinese original / 中文原文：红网石门采访／未分等级：干茶：条索紧细匀直，满披银毫，翠绿油润；汤色：亮绿；香气：清高持久；滋味：回味甘甜；叶底：嫩绿鲜活、完整。 Evidence Status: primary_source_verified； Location in the source: Quality section in the main text ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文品质段；适用范围： Shimen: climbing beyond Yinfeng to new heights | https://hn.rednet.cn/content/2022/10/25/11976750.html Chinese original / 中文原文：石门：银峰之上 再攀高峰 | https://hn.rednet.cn/content/2022/10/25/11976750.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The original also lists withering. It should be retained in quoted process lists, not deleted based on general category knowledge. Chinese original / 中文原文：原文实际还列萎凋；如列引文式环节应保留，不据茶类常识擅删。 A company-scoped report does not establish complete detailed procedures for every Shimen Yinfeng grade. Chinese original / 中文原文：不将企业范围报道计为石门银峰全等级详细工序已经齐全。 No process.steps are generated for this entry, to avoid forcing a company's production-line overview into a complete product process. Chinese original / 中文原文：本条不生成process.steps，避免将企业生产线概况硬变成产品完整工艺。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shimen Yinfeng dry leaves: product sample from a specialist tea merchant Chinese original / 中文原文：实物图：石门银峰干茶：专业茶商商品样本 https://cdn11.bigcommerce.com/s-qzq8dm5/images/stencil/600x600/products/22117/318588/C1082_1__60355.1624501230.jpg?c=2 https://dragonteahouse.biz/supreme-organic-shi-men-yin-feng-chinese-green-tea/ Basis for the match: The specific product is titled Shi Men Yin Feng. Its text explicitly gives the Wuling Mountains of Shimen County, Changde, Hunan as origin. The original main product image clearly shows fine, downy green-tea strips on a white plate. Chinese original / 中文原文：对应依据：具体商品标题Shi Men Yin Feng，正文明确湖南常德石门县武陵山产区；原图为本商品主图，白盘细条显毫绿茶清楚可见。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Shimen Yinfeng sales sample from Dragon Tea House. Merchant claims about organic status, harvest year, and similar matters were not independently certified; it does not represent all batches. Chinese original / 中文原文：样本范围：Dragon Tea House石门银峰销售样本；未独立认证商家有机、采收年份等声明，不据此代表全部批次。 Wuyang Chunyu Chinese original / 中文原文：武阳春雨 Wuyi, Jinhua, Zhejiang Chinese original / 中文原文：浙江金华武义 identity： A regional named tea from Wuyi, currently made as needle-shaped, flat and curled green tea. Chinese original / 中文原文：identity：武义区域名茶，现有针形、扁形和卷曲形绿茶产品。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml process： Spreading, heat-fixing, shaping, initial baking, rebaking, and refining, with operations adjusted to shaping requirements. Chinese original / 中文原文：process：摊放、杀青、做形、初烘、复烘与精制，因造型要求调整操作。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml appearance： Needle-shaped: plump and straight; flat: flat and straight; curled: fine, tight and slightly curled. Chinese original / 中文原文：appearance：针形肥直；扁形平直；卷曲形细紧略卷。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml aroma： The needle-shaped variant has floral and fruity fragrance; the flat variant commonly has tender chestnut fragrance. Chinese original / 中文原文：aroma：针形带花果香，扁形常见嫩栗香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml taste： Sweet and fresh, sweet and brisk, or fresh and brisk, depending on type. Chinese original / 中文原文：taste：甘鲜、甘爽或鲜爽，随类型不同。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml history： The Wuyi County Gazetteer records trial production and appraisal in 1994 as the modern development process. Chinese original / 中文原文：history：《武义县志》记1994年试制、鉴定的现代创制过程。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html culture： The tea name uses spring rain to evoke Wuyi’s tea landscape. The story of Liu Xiu and immortal white-down tea cannot be treated as this brand’s founding record. Chinese original / 中文原文：culture：茶名借春雨表达武义茶乡意象；刘秀与白毛仙茶的故事不能当作该品牌的诞生记录。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 1249–1252, the Wuyang Chunyu processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1249—1252页，武阳春雨加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： Spread fresh leaves of different grades, cultivars and picking times separately. Turn as needed to release heat, gently and evenly, minimizing mechanical damage. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：不同等级、不同品种、不同时间采摘鲜叶分别摊青，摊青过程中要适当翻叶散热，轻翻、翻匀，减少机械损伤。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： A model 40–90 continuous rotary-drum heat-fixing machine may be used, with feed rate set according to equipment requirements. Feed fresh leaves when the furnace reaches 150–200°C, continuously and evenly at the specified rate. The usual target is a 35%–40% weight loss in the fixed leaves. Key observations: Chinese original / 中文原文：2. 杀青：可用40～90型滚筒连续杀青机杀青，投叶量根据设备要求而定。炉温达到150～200℃时投放鲜叶，鲜叶按量连续均匀投放，一般掌握杀青叶失重率35%～40%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Shaping ： Operate strip-shaping, rolling and final-pan-firing machines according to the required shape. Key observations: Chinese original / 中文原文：3. 做形：通过理条机、揉捻机、辉锅机根据不同形状要求操作。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： Use bamboo drying baskets or dryers; initial baking ends when leaves can be snapped. Key observations: Chinese original / 中文原文：4. 初烘：可用竹制烘笼和烘干机烘焙，以初烘叶能折断叶片为度。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat baking ： A bamboo baking basket or dryer may be used for second baking. Remove when leaves crumble to powder between the fingers and stems snap. Key observations: Chinese original / 中文原文：5. 复烘：可采用竹制烘笼和烘干机复烘，烘至手捻茶叶成粉末，折梗即断时起笼。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Refining ： Sieve with the appropriate mesh sizes and combine this with winnowing and sorting to remove fines, yellow leaves, stalks and extraneous matter, then grade and consolidate the batches. Key observations: Chinese original / 中文原文：6. 精制：用相应的号筛进行筛分，并结合簸、拣等方法割去碎末，簸去黄片，拣梗剔杂，分级归堆。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Needle-shaped tea: plump, straight leaves, lustrous and lively green; bright tender-green liquor; a high, fresh, rich aroma with floral and fruity notes; a sweet, mellow and fresh taste; and tender, uniform, bright green infused leaves. Flat tea: flat and straight, lively tender green; bright apricot-green liquor; a tender chestnut aroma; rich, mellow, sweet and brisk taste; and tender, uniform, bright green infused leaves. Curled tea: fine, tight and slightly curled strips, fresh, lustrous vivid green; bright tender-green liquor; a high, fresh and rich aroma; sweet, mellow, fresh and brisk taste; and fine, tender, bright green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：针形茶：外形肥壮挺直，绿润鲜活；汤色嫩绿明亮；香气清高馥郁，带花果香；滋味甜醇甘鲜；叶底嫩匀绿亮。扁形茶：外形扁平挺直，嫩绿鲜活；汤色杏绿明亮；嫩栗香；滋味醇厚甘爽；叶底嫩匀绿亮。卷曲形茶：外形条索细紧略卷，绿翠鲜润；汤色嫩绿明亮；香气高鲜馥郁；滋味甘醇鲜爽；叶底细嫩绿亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1249. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1249页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Needle-shaped: plump and straight; flat: flat and straight; curled: fine, tight and slightly curled. Chinese original / 中文原文：外形与汤色原描述：针形肥直；扁形平直；卷曲形细紧略卷。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Source description of aroma ： The needle-shaped variant has floral and fruity fragrance; the flat variant commonly has tender chestnut fragrance. Chinese original / 中文原文：香气来源描述：针形带花果香，扁形常见嫩栗香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Source description of taste ： Sweet and fresh, sweet and brisk, or fresh and brisk, depending on type. Chinese original / 中文原文：滋味来源描述：甘鲜、甘爽或鲜爽，随类型不同。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea. | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Chinese original / 中文原文：武义县志（1986—2005）：武阳春雨茶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-Z-330723-2005-001-0101/files/basic-html/page408.html Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired? | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml Chinese original / 中文原文：“武阳春雨”茶为什么越炒越香？ | https://tea.zjol.com.cn/wycyxwgw/202207/t20220724_24564121.shtml 2025 GI protection requirements / needle-shaped tea ： Dry-leaf appearance: plump and straight, lustrous and lively green. Liquor colour: bright tender green. Aroma: high, fresh and rich, with floral and fruity notes. Taste: sweet, mellow and fresh. Infused leaves: tender, uniform and bright green. Chinese original / 中文原文：2025地理标志保护要求 / 针形茶：干茶外形：肥壮挺直，绿润鲜活；汤色：嫩绿明亮；香气：清高馥郁，带花果香；滋味：甜醇甘鲜；叶底：嫩匀绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1249–1252, Wuyang Chunyu quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1249—1252页，武阳春雨质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / flat tea. ： Dry-leaf appearance: flat and straight, tender green and lively; liquor colour: bright apricot green; aroma: tender chestnut fragrance; taste: full-bodied, sweet and refreshing; infused leaves: tender, even, green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 扁形茶：干茶外形：扁平挺直，嫩绿鲜活；汤色：杏绿明亮；香气：嫩栗香；滋味：醇厚甘爽；叶底：嫩匀绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1249–1252, Wuyang Chunyu quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1249—1252页，武阳春雨质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / curled tea ： Dry-leaf appearance: fine, tight, slightly curled strips, fresh lustrous emerald green. Liquor colour: bright tender green. Aroma: high, fresh and rich. Taste: sweet, mellow, fresh and brisk. Infused leaves: delicate, bright green. Chinese original / 中文原文：2025地理标志保护要求 / 卷曲形茶：干茶外形：条索细紧略卷，绿翠鲜润；汤色：嫩绿明亮；香气：高鲜馥郁；滋味：甘醇鲜爽；叶底：细嫩绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1249–1252, Wuyang Chunyu quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1249—1252页，武阳春雨质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 385 administrative villages across 17 towns, townships, subdistricts and a resort in Wuyi County, Jinhua City, Zhejiang: Hushan and Shuxi subdistricts; the Hot Spring Resort; Lütan, Quanxi, Tongqin, Wangzhai and Xinzhai towns; Liucheng She Ethnic Town; Taoxi Town; and Datian, Baimu, Yuyuan, Tanhong, Xilian, Sangang and Daxikou townships. Chinese original / 中文原文：保护产地范围：浙江省金华市武义县所辖壶山街道、熟溪街道、温泉度假区、履坦镇、泉溪镇、桐琴镇、王宅镇、新宅镇、柳城畲族镇、桃溪镇、大田乡、白姆乡、俞源乡、坦洪乡、西联乡、三港、大溪口等17个乡镇（街道、度假区）的385个行政村。 Raw materials & cultivars ： Chunyu No. 1, Chunyu No. 2 and others. Chinese original / 中文原文：原料与品种：春雨一号、春雨二号等。 Growing environment ： Well-textured, uncontaminated acidic red or yellow soil, pH 4.5–6.0, active calcium no more than 0.5%, soil depth at least 50 cm and groundwater at least 80 cm below the surface. Chinese original / 中文原文：生长环境：质地良好的酸性土壤（红壤或黄壤）、无污染、pH值4.5～6.0、土壤中含活性钙不超过0.5%、土层厚度50cm以上、地下水层深度在80cm以上。 Plucking requirements ： Pick fresh leaves in graded batches as required and deliver them to the processing factory within four hours of picking. Chinese original / 中文原文：采摘要求：鲜叶按要求分级分批采摘，采摘后4小时内送到茶叶加工厂加工。 Processing requirements ： 1. Spreading fresh leaves. Spread leaves of different grades, cultivars, and picking times separately. Turn appropriately during spreading to release heat; turn gently and evenly to reduce mechanical damage. 2. Heat-fixing. A Model 40–90 continuous rotary-drum heat-fixing machine may be used; set the feed rate according to the equipment requirements. Begin feeding at a furnace temperature of 150–200°C, adding the set quantity continuously and evenly. Generally, control weight loss in the heat-fixed leaves at 35%–40%. 3. Shaping. Use strip-straightening, rolling, and finishing-pan machines according to the required shape. 4. Initial drying. Bamboo drying baskets or mechanical dryers may be used; continue until leaf blades snap. 5. Secondary drying. Bamboo drying baskets or mechanical dryers may be used; remove when the leaves can be rubbed into powder and stems snap. 6. Refining. Sieve with the appropriate mesh sizes, combining winnowing, picking, and other methods to remove fines, yellow leaves, stems, and foreign matter; grade and gather into separate batches. Chinese original / 中文原文：加工要求：1.鲜叶摊放。不同等级、不同品种、不同时间采摘鲜叶分别摊青，摊青过程中要适当翻叶散热，轻翻、翻匀，减少机械损伤。2.杀青。可用40～90型滚筒连续杀青机杀青，投叶量根据设备要求而定。炉温达到150～200℃时投放鲜叶，鲜叶按量连续均匀投放，一般掌握杀青叶失重率35%～40%。3.做形。通过理条机、揉捻机、辉锅机根据不同形状要求操作。4.初烘。可用竹制烘笼和烘干机烘焙，以初烘叶能折断叶片为度。5.复烘。可采用竹制烘笼和烘干机复烘，烘至手捻茶叶成粉末，折梗即断时起笼。6.精制。用相应的号筛进行筛分，并结合簸、拣等方法割去碎末，簸去黄片，拣梗剔杂，分级归堆。 Sensory qualities ： Needle-shaped tea: plump, straight leaves, lustrous and lively green; bright tender-green liquor; a high, fresh, rich aroma with floral and fruity notes; a sweet, mellow and fresh taste; and tender, uniform, bright green infused leaves. Flat tea: flat and straight, lively tender green; bright apricot-green liquor; a tender chestnut aroma; rich, mellow, sweet and brisk taste; and tender, uniform, bright green infused leaves. Curled tea: fine, tight and slightly curled strips, fresh, lustrous vivid green; bright tender-green liquor; a high, fresh and rich aroma; sweet, mellow, fresh and brisk taste; and fine, tender, bright green infused leaves. Chinese original / 中文原文：感官品质：针形茶：外形肥壮挺直，绿润鲜活；汤色嫩绿明亮；香气清高馥郁，带花果香；滋味甜醇甘鲜；叶底嫩匀绿亮。扁形茶：外形扁平挺直，嫩绿鲜活；汤色杏绿明亮；嫩栗香；滋味醇厚甘爽；叶底嫩匀绿亮。卷曲形茶：外形条索细紧略卷，绿翠鲜润；汤色嫩绿明亮；香气高鲜馥郁；滋味甘醇鲜爽；叶底细嫩绿亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1249 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Wuyang Chunyu Chinese original / 中文原文：实物图：武阳春雨干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418580 https://www.pwsannong.com/booklib/database/sublibrary?ID=1403&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Wuyang Chunyu Tea; the gallery explicitly says “Wuyang Chunyu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. The gallery and tea names match apart from the “Tea” suffix. Chinese original / 中文原文：对应依据：公开专题名称为武阳春雨茶；图集标题明确标注“武阳春雨干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。图集与茶名相同，仅有茶字后缀差别。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Jiukeng Maojian Chinese original / 中文原文：鸠坑毛尖 Jiukeng, Chun'an, Hangzhou, Zhejiang Chinese original / 中文原文：浙江杭州淳安鸠坑 identity： A downy green tea made from local tea resources; the finished-tea name should be separated from the cultivar name Jiukeng. Chinese original / 中文原文：identity：以当地茶树资源制作的显毫绿茶；成品名与“鸠坑种”茶树品种名应分开。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml process： Use tender, just-unfolding shoots; heat-fix, roll, shape, perform second-stage drying and bake to completion. Chinese original / 中文原文：process：以初展嫩芽叶为料，杀青、揉捻、整形、烘二青、焙干。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml appearance： Robust buds and leaves, emerald green with visible silvery down. Chinese original / 中文原文：appearance：芽叶硕壮，翠绿，银毫显露。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml aroma： Richly aromatic. Chinese original / 中文原文：aroma：馥郁。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml taste： Mellow. Chinese original / 中文原文：taste：醇和。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml history： The report cites old gazetteers for Jiukeng’s tea tradition, but ancient tribute tea does not mean the modern Maojian form is unchanged. Chinese original / 中文原文：history：报道援引旧志说明鸠坑产茶传统，但古代贡茶不等于现代毛尖形制未变。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml culture： Inheritors’ handmade tea connects with Chun’an’s local tribute-tea memory. Chinese original / 中文原文：culture：传承人手工制茶与淳安地方贡茶记忆相联系。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Step-by-step processing / 2025 GI protection requirements / Jiukeng Tea protection requirements (a broader product scope than Maojian). Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 鸠坑茶保护要求（品类范围较毛尖广） PDF pages 1242–1245, the Jiukeng Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The cited geographical-indication product scope is Jiukeng Tea, broader than this entry's name Jiukeng Maojian. It is used only as a related processing version with an explicit scope, not as representative of every Maojian product. Chinese original / 中文原文：PDF第1242—1245页，鸠坑茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。所引为“鸠坑茶”地理标志的产品范围，较本条“鸠坑毛尖”名称宽；仅作为范围明确的相关加工版本，不代表毛尖所有商品。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： The original lists “spreading to cool” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊凉：原文将“摊凉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening ： The original lists “leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 理条：原文将“理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Cooling and moisture equilibration ： The original lists “cooling and moisture redistribution” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 摊凉回潮：原文将“摊凉回潮”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Rolling ： The original lists 'rolling' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 揉捻：原文将“揉捻”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Drying by baking ： The original lists “drying” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 烘干：原文将“烘干”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Finishing ： The original lists “finishing” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 整理：原文将“整理”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Curled form: curled leaves, vivid green with visible down; bright green liquor; a lasting tender chestnut aroma; fresh, mellow taste; and tender, uniform, bright green infused leaves. Flat form: flat, smooth, straight and green; bright tender-green liquor; a rich chestnut aroma; a rich, mellow taste; and thick, bright green infused leaves. Distinctive quality characteristics: thick leaves that withstand repeated infusions, a chestnut aroma and a fresh, rich taste. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：卷曲形：外形卷曲，翠绿显毫；汤色绿明亮；香气嫩栗香持久；滋味鲜醇；叶底嫩匀绿亮。扁形：外形扁平光直，色绿；汤色嫩绿明亮；香气栗香馥郁；滋味浓醇；叶底肥厚绿亮。其独特的品质特征：叶肥耐冲泡、栗香味鲜浓。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1242. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1242页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Robust buds and leaves, emerald green with visible silvery down. Chinese original / 中文原文：外形与汤色原描述：芽叶硕壮，翠绿，银毫显露。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Source description of aroma ： Richly aromatic. Chinese original / 中文原文：香气来源描述：馥郁。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Source description of taste ： Mellow. Chinese original / 中文原文：滋味来源描述：醇和。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml Chinese original / 中文原文：鸠坑毛尖成“贡茶” 靠的是代代相传的技艺 | https://zjnews.zjol.com.cn/system/2016/03/18/021070827.shtml 2025 GI protection requirements / Jiukeng Tea protection requirements / Curled. ： Dry-leaf appearance: curled, emerald green with visible down. Liquor colour: bright green. Aroma: lasting tender chestnut. Taste: fresh and mellow. Infused leaves: tender, even and bright green. Chinese original / 中文原文：2025地理标志保护要求 / 鸠坑茶保护要求／卷曲形：干茶外形：卷曲，翠绿显毫；汤色：绿明亮；香气：嫩栗香持久；滋味：鲜醇；叶底：嫩匀绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1242–1245, Jiukeng Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1242—1245页，鸠坑茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Jiukeng Tea protection requirements / flat form ： Dry-leaf appearance: flat, smooth and straight, green; liquor colour: bright tender green; aroma: rich chestnut fragrance; taste: strong and mellow; infused leaves: thick, green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 鸠坑茶保护要求／扁形：干茶外形：扁平光直，色绿；汤色：嫩绿明亮；香气：栗香馥郁；滋味：浓醇；叶底：肥厚绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1242–1245, Jiukeng Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1242—1245页，鸠坑茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 425 administrative villages in 23 townships/towns of Chun’an County, Hangzhou, Zhejiang Province: Qiandaohu Town, Wenchang Town, Shilin Town, Fuwen Township, Zuokou Township, Lishang Township, Jinfeng Township, Linqi Town, Pingmen Township, Yaoshan Township, Weiping Town, Jiukeng Township, Wangfu Township, Songcun Township, Jiangjia Town, Zitong Town, Langchuan Township, Jieshou Township, Fenkou Town, Zhongzhou Town, Dashu Town, Fengshuling Town, and Anyang Township. Chinese original / 中文原文：保护产地范围：浙江省杭州市淳安县千岛湖镇、文昌镇、石林镇、富文乡、左口乡、里商乡、金峰乡、临岐镇、屏门乡、瑶山乡、威坪镇、鸠坑乡、王阜乡、宋村乡、姜家镇、梓桐镇、浪川乡、界首乡、汾口镇、中洲镇、大墅镇、枫树岭镇、安阳乡共23个乡镇425个行政村。 Raw materials & cultivars ： Chun’an’s local Jiukeng population and improved clones selected using it as the maternal parent. Chinese original / 中文原文：原料与品种：为淳安县本地的鸠坑群体种及以其为母本选育的无性系良种。 Growing environment ： Well-textured acidic soil (red or yellow soil), pH 4.0–6.0. Chinese original / 中文原文：生长环境：土壤为质地良好的酸性土壤（红壤或黄壤）、pH值在4.0～6.0之间。 Plucking requirements ： Pick at the proper time according to the standard. Harvest may begin when 10–15 buds per square meter of canopy meet it. Fresh buds and leaves should be intact, fresh green, fresh, even, and clean, without stalk bases, scales, fish leaves, deterioration, off-odors, or non-tea foreign matter. Chinese original / 中文原文：采摘要求：按标准适时采摘。当茶树蓬面每平方米有10～15个茶芽符合标准即可开采。鲜叶要求芽叶完整，色泽鲜绿，新鲜匀净，不带茶蒂，不含鳞片、鱼叶，无劣变或异味，无非茶类夹杂物。 Processing requirements ： Processing steps: spreading fresh leaves → heat-fixing → cooling → straightening → cooling and moisture equilibration → rolling → drying → sorting. 1. Spreading fresh leaves. Spread for 6–12 hours, until the leaves change from firm to soft and from fresh green to dark green, and a fresh aroma emerges. 2. Heat-fixing. Use a tea-frying pan or drum heat-fixing machine. 3. Cooling. Promptly cool the heat-fixed leaves for 40–60 minutes, using dedicated bamboo trays, woven bamboo mats or a cooling platform. 4. Straightening. Use a straightening machine or long-plate flat-tea machine. 5. Cooling and moisture equilibration. Promptly spread the straightened leaves to cool and equilibrate moisture for 20–30 minutes, until the buds and leaves feel relatively soft when pinched. 6. Rolling. Use a rolling machine. Adjust the charge to the machine size and leaf maturity; filling the rolling drum to nine-tenths full is appropriate. Apply light pressure as a general principle: no pressure for special-grade fresh leaves; a little light pressure during the middle stage for first-grade leaves; and light pressure for 5–8 minutes during the middle stage for second- and third-grade leaves. Roll for 20–25 minutes, then promptly loosen the clumps. 7. Drying. This comprises initial drying and redrying, using a roasting machine or dryer. Initial drying is sufficient when the bud and leaf surfaces are dry but thread-like connections remain inside. Cool for 20–30 minutes after initial drying, then redry once the bud and leaf tips have regained moisture. Redry until the tea crumbles to powder between the fingers, gives off a pronounced tea aroma, and has a moisture content at most 6%. 8. Sorting. When the dry tea has cooled to room temperature, promptly remove yellow leaves, scales, old leaves and other nonconforming material, and screen out tea dust. Chinese original / 中文原文：加工要求：加工工序：鲜叶摊放→杀青→摊凉→理条→摊凉回潮→揉捻→烘干→整理1.鲜叶摊放。摊放时间6-12小时，摊放程度以叶质由硬变软，叶色由鲜绿转暗绿，清香显露为适度2.杀青。杀青采用炒茶锅或滚筒杀青机。3.摊凉。杀青叶及时摊凉，摊凉时间40-60分钟。摊凉使用竹匾、篾簟或摊凉平台专用工具。4.理条。理条可采用理条机或长板式扁茶机。5.摊凉回潮。理条叶及时摊凉回潮，时间20-30分钟，以手捏芽叶较柔软为适度。6.揉捻。揉捻采用揉捻机。揉捻投叶量根据机型大小、叶质老嫩情况而定，以揉桶九成满为适度。揉捻加压以轻压为原则，特级鲜叶不加压，一级鲜叶揉捻中间阶段略为加轻压，二至三级鲜叶可在中间加轻压5-8分钟，揉捻时间20-25分钟。揉捻结束后，揉捻叶及时解块。7.烘干。工序分初烘和复烘两道，采用烘焙机或烘干机。初烘程度以芽叶外表干燥，内芯有丝状牵连为适度。初烘后摊凉20-30分钟，待芽叶尖还潮后进行复烘。复烘烘干至用手指碾茶成粉，茶香扑鼻，含水量6%以下为宜。8.整理。待干茶温度降至常温时，及时拣剔黄片、鳞片、老叶等不合格物，筛去茶末。 Sensory qualities ： Curled form: curled leaves, vivid green with visible down; bright green liquor; a lasting tender chestnut aroma; fresh, mellow taste; and tender, uniform, bright green infused leaves. Flat form: flat, smooth, straight and green; bright tender-green liquor; a rich chestnut aroma; a rich, mellow taste; and thick, bright green infused leaves. Distinctive quality characteristics: thick leaves that withstand repeated infusions, a chestnut aroma and a fresh, rich taste. Chinese original / 中文原文：感官品质：卷曲形：外形卷曲，翠绿显毫；汤色绿明亮；香气嫩栗香持久；滋味鲜醇；叶底嫩匀绿亮。扁形：外形扁平光直，色绿；汤色嫩绿明亮；香气栗香馥郁；滋味浓醇；叶底肥厚绿亮。其独特的品质特征：叶肥耐冲泡、栗香味鲜浓。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1242 The cited scope is the Jiukeng Tea GI, broader than this entry's Jiukeng Maojian name. It is only a related processing version with an explicit scope, not a representation of every Maojian product. Chinese original / 中文原文：所引为“鸠坑茶”地理标志的产品范围，较本条“鸠坑毛尖”名称宽；仅作为范围明确的相关加工版本，不代表毛尖所有商品。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Jiukeng Maojian Chinese original / 中文原文：实物图：鸠坑毛尖干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C084_1.jpg https://shinowazuri.com/tea-guide-article/zhejiang/%e9%b3%a9%e5%9d%91%e6%af%9b%e5%b0%96%e3%80%80%e3%82%ad%e3%83%a5%e3%82%a6%e3%82%b3%e3%82%a6%e3%83%a2%e3%82%a6%e3%82%bb%e3%83%b3.html Basis for the match: The original Tea Guide page is a dedicated Jiukeng Maojian entry and explicitly gives Jiukeng Township, Chun'an, Hangzhou, Zhejiang as the origin. The main image matches the named caption in the text, and each image shows actual dry tea on a plate. Chinese original / 中文原文：对应依据：茶指南原页为鸠坑毛尖独立条目，明确产地为浙江杭州淳安鸠坑乡；主图与文内具名图注相同，逐图可见真实盘装干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Jiukeng Maojian sample shown by Tea Guide; producer, harvest/production year and grade are unverified. Chinese original / 中文原文：样本范围：茶指南所展示的鸠坑毛尖样品，生产者、采制年份与等级未核定。 Taishun Sanbeixiang Chinese original / 中文原文：泰顺三杯香 Taishun, Wenzhou, Zhejiang Chinese original / 中文原文：浙江温州泰顺 identity： A regional pan-fired green tea from Taishun. Chinese original / 中文原文：identity：泰顺区域炒青绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Second Round of Rural Speciality Cultivation Pilots Announced — Taishun Sanbeixiang Selected. | https://www.wenzhou.gov.cn/art/2024/12/26/art_1216916_59261317.html Chinese original / 中文原文：第二批乡村“土特产”精品培育试点公布——泰顺三杯香入选 | https://www.wenzhou.gov.cn/art/2024/12/26/art_1216916_59261317.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： A pan-fired green-tea system, with a slow pan-finishing operation for thorough drying. Chinese original / 中文原文：process：炒青体系，足干环节有煨锅操作。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： Depending on grade, fine and elegant through tightly formed, emerald green or lustrous green. Chinese original / 中文原文：appearance：依等级呈细秀至紧结，翠绿或绿润。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Tender or chestnut aroma. Chinese original / 中文原文：aroma：嫩香或栗香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Fresh and brisk with a sweet aftertaste, or fresh and mellow, with bright green liquor. Chinese original / 中文原文：taste：鲜爽回甘或鲜醇，汤绿亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： GI protection requirements and recent local tea-industry reports were checked. No ancient creation year was calculated from promotional material. Chinese original / 中文原文：history：已核对地理标志保护要求及近年地方茶业报道，未据宣传推算古代创制年。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Second Round of Rural Speciality Cultivation Pilots Announced — Taishun Sanbeixiang Selected. | https://www.wenzhou.gov.cn/art/2024/12/26/art_1216916_59261317.html Chinese original / 中文原文：第二批乡村“土特产”精品培育试点公布——泰顺三杯香入选 | https://www.wenzhou.gov.cn/art/2024/12/26/art_1216916_59261317.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： Several local tea enterprises share a regional famous-tea brand. Chinese original / 中文原文：culture：多家当地茶企共同使用地域名茶品牌。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Second Round of Rural Speciality Cultivation Pilots Announced — Taishun Sanbeixiang Selected. | https://www.wenzhou.gov.cn/art/2024/12/26/art_1216916_59261317.html Chinese original / 中文原文：第二批乡村“土特产”精品培育试点公布——泰顺三杯香入选 | https://www.wenzhou.gov.cn/art/2024/12/26/art_1216916_59261317.html Step-by-step processing / 2025 GI protection requirements / Sanbeixiang Tea protection requirements. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 三杯香茶保护要求 PDF pages 1154–1156, the processing section for Sanbeixiang Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1154—1156页，三杯香茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： Spread fresh leaves no more than 20 cm deep, to a water-loss rate of 10%–15%. Key observations: Chinese original / 中文原文：1. 摊青：摊青厚度不超过20cm，摊青叶失水率在10%～15%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Control the degree of fixation at a weight-loss rate of 40%. Key observations: Chinese original / 中文原文：2. 杀青：杀青程度以减重率控制在40%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Roll to a leaf-tissue rupture rate of 45%–65% and a strand-formation rate of 60%–80%. Key observations: Chinese original / 中文原文：3. 揉捻：揉捻程度以叶片组织破碎率达45%～65%，成条率达60%～80%为宜。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Second heating ： Use rapid high-temperature drying with air at 95–115°C, leaves 2 cm deep, generally for 8–12 minutes. Remove at 40%–45% moisture content for moisture redistribution. Key observations: Chinese original / 中文原文：4. 二青：采用高温快烘法，风温95～115℃，摊叶厚度2cm，时间一般8-12分钟，含水率在40%～45%下烘回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Third heating ： Pan-fire to about 20% moisture, then remove for moisture equilibration. Key observations: Chinese original / 中文原文：5. 三青：炒至含水率在20%左右时，出锅回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Finishing pan-firing ： Pan temperature 90–100°C; pan-fire until the strips tighten and are fully dry, at 5%–6% moisture, then promptly spread to cool after removal. Key observations: Chinese original / 中文原文：6. 煇锅：锅温90～100℃，炒至条索紧结，足干（即含水率5%～6%），出锅及时摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Special grade: fine and elegant, emerald green, with a lasting tender aroma, a fresh brisk taste and returning sweetness, bright green liquor, and tender, even infused bud-and-leaf sets. Grade 1: tight and elegant, emerald green, with a lasting chestnut aroma, a fresh, brisk, sweet, mellow taste, bright green liquor, and even tender-green infused leaves. Grade 2: tight and lustrous green, with a fairly lasting chestnut aroma, a fresh mellow taste, green and fairly bright liquor, and tender-green, fairly even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：特级细秀、翠绿，嫩香持久，鲜爽回甘，汤色绿、明亮，叶底嫩匀成朵；一级紧秀、翠绿，栗香持久，鲜爽甘醇，汤色绿、明亮，叶底嫩绿匀齐；二级紧结、绿润，栗香尚久，鲜醇，汤色绿、尚明亮，叶底嫩绿尚匀。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1154. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1154页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Depending on grade, fine and elegant through tightly formed, emerald green or lustrous green. Chinese original / 中文原文：外形与汤色原描述：依等级呈细秀至紧结，翠绿或绿润。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of aroma ： Tender or chestnut aroma. Chinese original / 中文原文：香气来源描述：嫩香或栗香。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of taste ： Fresh and brisk with a sweet aftertaste, or fresh and mellow, with bright green liquor. Chinese original / 中文原文：滋味来源描述：鲜爽回甘或鲜醇，汤绿亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / special grade ： Dry-leaf appearance: fine and elegant, emerald green; liquor colour: bright green; aroma: lasting tender-leaf fragrance; taste: fresh and brisk with a sweet aftertaste; infused leaves: tender, even, intact shoot sets. Chinese original / 中文原文：2025地理标志保护要求 / 特级：干茶外形：细秀、翠绿；汤色：绿、明亮；香气：嫩香持久；滋味：鲜爽回甘；叶底：嫩匀成朵 Evidence Status: primary_source_verified； Location in the source: PDF pages 1154–1156, Sanbeixiang Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1154—1156页，三杯香茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 1 ： Dry-leaf appearance: tight and elegant, emerald green. Liquor colour: bright green. Aroma: lasting chestnut. Taste: fresh, brisk, sweet and mellow. Infused leaves: tender green and even. Chinese original / 中文原文：2025地理标志保护要求 / 一级：干茶外形：紧秀、翠绿；汤色：绿、明亮；香气：栗香持久；滋味：鲜爽甘醇；叶底：嫩绿匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 1154–1156, Sanbeixiang Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1154—1156页，三杯香茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 2 ： Dry-leaf appearance: tight and lustrous green. Liquor colour: green and fairly bright. Aroma: fairly lasting chestnut. Taste: fresh and mellow. Infused leaves: tender green and fairly even. Chinese original / 中文原文：2025地理标志保护要求 / 二级：干茶外形：紧结、绿润；汤色：绿、尚明亮；香气：栗香尚久；滋味：鲜醇；叶底：嫩绿尚匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 1154–1156, Sanbeixiang Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1154—1156页，三杯香茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative area of Taishun County, Zhejiang. Chinese original / 中文原文：保护产地范围：浙江省泰顺县现辖行政区域。 Raw materials & cultivars ： Local medium- and small-leaf populations from Taishun County and other superior cultivars suitable for Sanbeixiang Tea. Chinese original / 中文原文：原料与品种：泰顺县本地中、小叶群体品种和其他适宜加工三杯香茶的优良品种。 Growing environment ： Plant within the protected area at 200 m elevation or higher in deep red or yellow soil, with a pH of 5.5–6.5 and soil organic matter content >1.0%. Chinese original / 中文原文：生长环境：选择保护区范围内海拔200m以上，土壤深厚的红壤或黄壤种植，土壤pH值5.5～6.5，土壤有机质含量＞1.0%。 Plucking requirements ： 1. Picking season. Mid-February to mid-May. 2. Picking standards. Special Grade: one bud with one newly unfolding leaf to one bud with one leaf. Grade 1: one bud with one leaf to one bud with two leaves. Grade 2: one bud with two leaves to one bud with three newly unfolding leaves. Chinese original / 中文原文：采摘要求：1.采摘的时间。为2月中旬至5月中旬。2.采摘标准。特级采摘标准为：一芽一叶初展至一芽一叶一级采摘标准为：一芽一叶至一芽二叶二级采摘标准为：一芽二叶至一芽三叶初展 Processing requirements ： 1. Processing flow: spreading → heat-fixing → rolling → second drying → third drying → final pan-firing. 2. Processing method: (1) Spreading. The layer must not exceed 20 cm, and water loss should be 10%–15%. (2) Heat-fixing. Control the extent of heat-fixing to a weight loss of 40%. (3) Rolling. A leaf-tissue disruption rate of 45%–65% and a strip-forming rate of 60%–80% are appropriate. (4) Second drying. Use rapid high-temperature drying with air at 95–115°C, a leaf layer 2 cm deep and a usual duration of 8–12 minutes. Remove at a moisture content of 40%–45% and allow moisture to equilibrate. (5) Third drying. Pan-fry until moisture content is approximately 20%, then remove and allow moisture to equilibrate. (6) Final pan-firing. Use a pan temperature of 90–100°C and fry until the strips are tight and fully dry, with a moisture content of 5%–6%. Promptly spread to cool after removal. Chinese original / 中文原文：加工要求：1.工艺流程：摊青→杀青→揉捻→二青→三青→煇锅。2.加工工艺：（1）摊青。摊青厚度不超过20cm，摊青叶失水率在10%～15%。（2）杀青。杀青程度以减重率控制在40%。（3）揉捻。揉捻程度以叶片组织破碎率达45%～65%，成条率达60%～80%为宜。（4）二青。采用高温快烘法，风温95～115℃，摊叶厚度2cm，时间一般8-12分钟，含水率在40%～45%下烘回潮。（5）三青。炒至含水率在20%左右时，出锅回潮。（6）煇锅。锅温90～100℃，炒至条索紧结，足干（即含水率5%～6%），出锅及时摊凉。 Sensory qualities ： Special grade: fine and elegant, emerald green, with a lasting tender aroma, a fresh brisk taste and returning sweetness, bright green liquor, and tender, even infused bud-and-leaf sets. Grade 1: tight and elegant, emerald green, with a lasting chestnut aroma, a fresh, brisk, sweet, mellow taste, bright green liquor, and even tender-green infused leaves. Grade 2: tight and lustrous green, with a fairly lasting chestnut aroma, a fresh mellow taste, green and fairly bright liquor, and tender-green, fairly even infused leaves. Chinese original / 中文原文：感官品质：特级细秀、翠绿，嫩香持久，鲜爽回甘，汤色绿、明亮，叶底嫩匀成朵；一级紧秀、翠绿，栗香持久，鲜爽甘醇，汤色绿、明亮，叶底嫩绿匀齐；二级紧结、绿润，栗香尚久，鲜醇，汤色绿、尚明亮，叶底嫩绿尚匀。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1154 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Taishun Sanbeixiang Chinese original / 中文原文：实物图：泰顺三杯香干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C233_1.jpg https://shinowazuri.com/tea-guide-article/zhejiang/%e4%b8%89%e6%9d%af%e9%a6%99%e3%80%80%e3%82%b5%e3%83%b3%e3%83%90%e3%82%a4%e3%82%b3%e3%82%a6.html Basis for the match: The original tea-guide page is a separate Taishun Sanbeixiang entry, explicitly originating in Taishun, Wenzhou, Zhejiang. Main image and named in-text caption match; individual images show real dry tea on plates. Chinese original / 中文原文：对应依据：茶指南原页为泰顺三杯香独立条目，明确产地为浙江温州泰顺；主图与文内具名图注相同，逐图可见真实盘装干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Taishun Sanbeixiang sample displayed by Tea Guide; producer, production year, and grade unverified. Chinese original / 中文原文：样本范围：茶指南所展示的泰顺三杯香样品，生产者、采制年份与等级未核定。 Huiming Tea Chinese original / 中文原文：惠明茶 Jingning She Autonomous County, Lishui, Zhejiang Chinese original / 中文原文：浙江丽水景宁畲族自治县 identity： A local Jingning green tea connected with tea culture in the She ethnic community. Chinese original / 中文原文：identity：景宁地方绿茶，与畲乡茶文化相联系。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lishui National Meteorological Park Plan (2020–2030): Famous Tea Introductions | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Chinese original / 中文原文：丽水国家气象公园规划（2020—2030）：名茶介绍 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html appearance： Emerald green and glossy, with visible silvery down. Chinese original / 中文原文：appearance：翠绿光润，银毫可见。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lishui National Meteorological Park Plan (2020–2030): Famous Tea Introductions | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Chinese original / 中文原文：丽水国家气象公园规划（2020—2030）：名茶介绍 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html aroma： Orchid-like and fruity aromas. Chinese original / 中文原文：aroma：兰花、果香样香气。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lishui National Meteorological Park Plan (2020–2030): Famous Tea Introductions | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Chinese original / 中文原文：丽水国家气象公园规划（2020—2030）：名茶介绍 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html taste： Fresh, brisk, sweet and mellow, with a clear, bright liquor. Chinese original / 中文原文：taste：鲜爽甘醇，汤清明。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Lishui National Meteorological Park Plan (2020–2030): Famous Tea Introductions | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Chinese original / 中文原文：丽水国家气象公园规划（2020—2030）：名茶介绍 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html history： Government demonstration-zone documents show continued protection as a local GI tea. The monk Huiming legend is not used directly to date the modern product’s creation. Chinese original / 中文原文：history：政府保护示范区建设文件显示其作为地方地理标志茶持续受到保护；不以惠明和尚传说直接确定现代产品创制年。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html culture： Huiming Temple, the She Third Month Third Day festival, tea–Chan culture, and local tea-making displays form its cultural context. Chinese original / 中文原文：culture：惠明寺、畲族三月三、茶禅文化与地方制茶展示共同组成其文化语境。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html process： The study describes Huiming Tea as using suitable fresh leaves from Jingning’s local seed-propagated populations, Jingbai No. 1, Jingbai No. 2, and others, processed by spreading, heat-fixing, rolling, shaping, and aroma enhancement. Product forms include curled and straight strips. This summarizes the processing scope cited by the paper; the cited group standard is not marked as having been read in full. Chinese original / 中文原文：process：研究介绍惠明茶以景宁当地群体种、景白1号、景白2号等适制鲜叶为原料，经过摊放、杀青、揉捻、做形与提香加工，产品形态包括卷曲形和直条形。此处整理的是论文引用的工艺范围，未将引用团体标准标为已读标准全文。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Analysis of chemical components relating to Huiming tea aroma quality | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-031.pdf Chinese original / 中文原文：惠明茶香气品质的化学成分分析 | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-031.pdf Step-by-step processing / Huiming tea — spiral type Chinese original / 中文原文：逐步工序 / 惠明茶·螺形 Spiral and flat forms are shown separately under the current local standard. Both original process clauses are printed as C.2.1 and are distinguished by content. Scope: normative Appendices C.2 and C.3 of DB3311/T 241—2023. Chinese original / 中文原文：螺形与扁形按现行地方标准分别展示；原文两条流程条号均印作C.2.1，按内容区分。 适用范围：DB3311/T 241—2023规范性附录C.2、C.3 1. Spreading fresh leaves ： Spread thinly until the leaves soften and a clean aroma emerges. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：薄摊至叶软并显清香。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 2. Heat-fixing ： The 'heat-fixing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：2. 杀青：原文路线列明的“杀青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 3. Rolling ： Roll cold, gradually increase pressure, then release it in the final stage. Key observations: Chinese original / 中文原文：3. 揉捻：冷揉，逐步加压，末段松压。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 4. Drying ： Initial and final baking, combined with shaping to reveal the hairs. Key observations: Chinese original / 中文原文：4. 干燥：分初烘与复烘，并结合做形显毫。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 5. Aroma development ： Use suitable temperature and timing, avoiding over-firing. Key observations: Chinese original / 中文原文：5. 提香：控制适温适时，避免老火。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 6. Finished product ： After cooling completely, bag, label and store. Key observations: Chinese original / 中文原文：6. 成品：充分冷却后装袋、标识、入库。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Step-by-step processing / Huiming tea — flat type Chinese original / 中文原文：逐步工序 / 惠明茶·扁形 The flat form uses straightening and finishing pan-firing; snail-form rolling/drying steps must not be inserted. Scope: normative Appendices C.2 and C.4 of DB3311/T 241—2023. Chinese original / 中文原文：扁形使用理条与辉锅，不能把螺形揉捻、干燥步骤接入。 适用范围：DB3311/T 241—2023规范性附录C.2、C.4 1. Spreading fresh leaves ： The “fresh-leaf spreading” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文路线列明的“鲜叶摊放”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 2. Heat-fixing ： The 'heat-fixing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：2. 杀青：原文路线列明的“杀青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 3. Straightening ： Shape in a straightening machine until 70–80% dry. Key observations: Chinese original / 中文原文：3. 理条：理条机做形至七八成干。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 4. Finishing pan-firing ： Use pulling, grasping, pushing, pressing and straightening movements to form a straight, flat shape. Key observations: Chinese original / 中文原文：4. 辉锅：运用拉、捉、推、压、理等手法形成直扁外形。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 5. Aroma development ： The “aroma enhancement” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：5. 提香：原文路线列明的“提香”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f 6. Finished product ： After cooling, package, label and store. Key observations: Chinese original / 中文原文：6. 成品：冷却后包装、标识、入库。 关键观察： DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Emerald green and glossy, with visible silvery down. Chinese original / 中文原文：外形与汤色原描述：翠绿光润，银毫可见。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Lishui National Meteorological Park Plan (2020–2030): Famous Tea Introductions | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Chinese original / 中文原文：丽水国家气象公园规划（2020—2030）：名茶介绍 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Source description of aroma ： Orchid-like and fruity aromas. Chinese original / 中文原文：香气来源描述：兰花、果香样香气。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Lishui National Meteorological Park Plan (2020–2030): Famous Tea Introductions | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Chinese original / 中文原文：丽水国家气象公园规划（2020—2030）：名茶介绍 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Source description of taste ： Fresh, brisk, sweet and mellow, with a clear, bright liquor. Chinese original / 中文原文：滋味来源描述：鲜爽甘醇，汤清明。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Lishui National Meteorological Park Plan (2020–2030): Famous Tea Introductions | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Chinese original / 中文原文：丽水国家气象公园规划（2020—2030）：名茶介绍 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3657/site/attach/0/0f38fadb85634dc5bdd22347cb17f53f.pdf Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone. | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Chinese original / 中文原文：景宁惠明茶国家地理标志产品保护示范区建设相关文件 | https://www.jingning.gov.cn/art/2024/4/17/art_1229516207_2535759.html Huiming Tea · spiral shape · Premium (DB3311/T 241—2023). ： Fine, tightly rolled, curled strips with visible down; lustrous tender green, even and clean; clear, bright tender-green liquor; clear, high and lasting aroma; fresh, brisk and full-bodied taste; tender-green, bright and even infused leaves. Chinese original / 中文原文：惠明茶·螺形·精品（DB3311/T 241—2023）：条索紧细卷曲显毫；嫩绿润，匀齐、洁净；嫩绿明亮清澈；清高持久；鲜爽醇厚；嫩绿明亮匀齐。 Evidence Status: primary_source_verified； Location in the source: Clause 10.1 Table 1, body page 3 (PDF page 6). ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第10.1条表1，正文3页（PDF6页）；适用范围：见具体记录标题与原文 DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Huiming Tea · Spiral-shaped · Special Grade (DB3311/T 241—2023). ： Fine, tight, curled strips with visible down; lustrous green, even and clean; bright light-green liquor; high, pure aroma; refreshing, full and mellow taste; bright, even light-green infused leaves. Chinese original / 中文原文：惠明茶·螺形·特级（DB3311/T 241—2023）：条索紧细卷曲显毫；绿润，匀整、洁净；嫩绿明亮；清高；清爽醇厚；嫩绿明亮匀整。 Evidence Status: primary_source_verified； Location in the source: Clause 10.1 Table 1, body page 3 (PDF page 6). ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第10.1条表1，正文3页（PDF6页）；适用范围：见具体记录标题与原文 DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Huiming Tea · Spiral Form · First Grade (DB3311/T 241—2023) ： Tight, curled strips; reasonably green and even, clean; reasonably bright yellow-green liquor; fresh aroma; full, mellow taste; bright, even green infused leaves. Chinese original / 中文原文：惠明茶·螺形·一级（DB3311/T 241—2023）：条索紧结卷曲；尚绿，尚匀整、净；黄绿尚明亮；清香；醇厚；绿明匀整。 Evidence Status: primary_source_verified； Location in the source: Clause 10.1 Table 1, body page 3 (PDF page 6). ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第10.1条表1，正文3页（PDF6页）；适用范围：见具体记录标题与原文 DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Huiming Tea · spiral shape · Grade II (DB3311/T 241—2023). ： Reasonably tightly rolled, curled strips; dark green, fairly even and clean; yellow-green liquor; clean, mild aroma; mellow, clean taste; yellow-green, bright and fairly even infused leaves. Chinese original / 中文原文：惠明茶·螺形·二级（DB3311/T 241—2023）：条索尚紧结卷曲；深绿，较匀整、较洁净；黄绿；纯和；醇正；黄绿明亮，较匀。 Evidence Status: primary_source_verified； Location in the source: Clause 10.1 Table 1, body page 3 (PDF page 6). ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第10.1条表1，正文3页（PDF6页）；适用范围：见具体记录标题与原文 DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Huiming Tea · Flat · Premium Grade (DB3311/T 241—2023). ： Tightly rolled, straight and elegant; lustrous tender green, even and clean; clear, bright tender-green liquor; lasting fresh fragrance; fresh, brisk and full-bodied taste; tender-green, bright and even infused leaves. Chinese original / 中文原文：惠明茶·扁形·精品（DB3311/T 241—2023）：紧直挺秀；嫩绿润，匀齐、洁净；嫩绿明亮清澈；清香持久；鲜爽醇厚；嫩绿明亮匀齐。 Evidence Status: primary_source_verified； Location in the source: Clause 10.1, Table 2, main-text page 3 (PDF page 6). ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第10.1条表2，正文3页（PDF6页）；适用范围：见具体记录标题与原文 DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Huiming Tea · Flat Form · Special Grade (DB3311/T 241—2023) ： Tightly rolled and straight; lustrous green, even and clean; bright tender-green liquor; clear, high aroma; refreshing, full-bodied taste; tender-green, bright and even infused leaves. Chinese original / 中文原文：惠明茶·扁形·特级（DB3311/T 241—2023）：紧直；绿润，匀整、洁净；嫩绿明亮；清高；清爽醇厚；嫩绿明亮匀整。 Evidence Status: primary_source_verified； Location in the source: Clause 10.1, Table 2, main-text page 3 (PDF page 6). ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第10.1条表2，正文3页（PDF6页）；适用范围：见具体记录标题与原文 DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Huiming Tea · flat shape · Grade I (DB3311/T 241—2023). ： Fairly tightly rolled and straight; reasonably green, even and clean; reasonably bright yellow-green liquor; fresh fragrance; full-bodied taste; green, bright and even infused leaves. Chinese original / 中文原文：惠明茶·扁形·一级（DB3311/T 241—2023）：较紧直；尚绿，尚匀整、净；黄绿尚明亮；清香；醇厚；绿明匀整。 Evidence Status: primary_source_verified； Location in the source: Clause 10.1, Table 2, main-text page 3 (PDF page 6). ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第10.1条表2，正文3页（PDF6页）；适用范围：见具体记录标题与原文 DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Huiming Tea · Flat · Second Grade (DB3311/T 241—2023). ： Reasonably tight and straight; deep green, fairly even and clean; yellow-green liquor; clean, mild aroma; mellow, clean taste; fairly even yellow-green infused leaves. Chinese original / 中文原文：惠明茶·扁形·二级（DB3311/T 241—2023）：尚紧直；深绿，较匀整、较洁净；黄绿；纯和；醇正；黄绿较匀。 Evidence Status: primary_source_verified； Location in the source: Clause 10.1, Table 2, main-text page 3 (PDF page 6). ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第10.1条表2，正文3页（PDF6页）；适用范围：见具体记录标题与原文 DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea. | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Chinese original / 中文原文：DB3311/T 241—2023 地理标志产品 惠明茶 | https://dbba.sacinfo.org.cn/portal/online/0f536ddef0bbf786ab1936de931e9a856f0ae2ab72be4bdd74874910c243d10f Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Gold Medal Huiming tea Chinese original / 中文原文：实物图：金奖惠明茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418203 https://www.pwsannong.com/booklib/database/sublibrary?ID=1389&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Gold Medal Huiming Tea, and the gallery explicitly says “Gold Medal Huiming Tea Dry Tea.” Image inspection confirms an actual tea sample, not a tea garden, utensils or outer packaging. The introduction explicitly uses Huiming Tea and Jingning Huiming; the image is labelled Gold Medal Huiming Tea. Chinese original / 中文原文：对应依据：公开专题名称为金奖惠明茶；图集标题明确标注“金奖惠明茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。页面简介明确使用惠明茶、景宁惠明名称，图片标为金奖惠明茶。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Jiangshan Lü Mudan Chinese original / 中文原文：江山绿牡丹 Jiangshan, Quzhou, Zhejiang Chinese original / 中文原文：浙江衢州江山 identity： A Jiangshan green tea with buds and leaves that spread like a flower. Chinese original / 中文原文：identity：芽叶舒展如花的江山绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html process： Produced through fixation, rolling, drying and other operations. Chinese original / 中文原文：process：杀青、揉捻、干燥等步骤制成。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html appearance： Green with visible down; infused leaves tender, even, intact shoots. Chinese original / 中文原文：appearance：色绿显毫，叶底嫩匀成朵。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html aroma： Lasting fresh aroma. Chinese original / 中文原文：aroma：清香持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html taste： Fresh, mellow and refreshing, with a bright tender-green liquor. Chinese original / 中文原文：taste：鲜醇爽口，汤嫩绿明亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html history： The Jiangshan introduction records an interruption after the start of the Republican period and redevelopment and naming in 1980. Tang–Song tribute tea and imperial naming belong to earlier accounts of local tea history. Chinese original / 中文原文：history：江山市介绍记民国后中断、1980年重新研制并命名；唐宋贡茶及帝王命名属于较早地方茶史叙述。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html culture： The tea name connects with flower-form aesthetics; local cooperatives continue tea-making traditions. Chinese original / 中文原文：culture：茶名与花形审美相连，地方合作社继续传承制茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Step-by-step processing / Yunlu-Brand Jiangshan Green Peony (Huashan Tea Farm's Public Route) Chinese original / 中文原文：逐步工序 / 云禄牌江山绿牡丹（花山茶场公开路线） Corresponds only to Huashan Tea Farm's public production introduction. The page gives no temperatures or durations; generic parameters are not added. Scope: the seven-step manufacturing route listed in the producer's original text. Chinese original / 中文原文：仅对应花山茶场公开生产介绍；页面未列温度、时长，未补通用参数。 适用范围：生产者原文列举的七步制造路线 1. Spreading fresh leaves ： The “spreading” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：1. 摊青：原文路线列明的“摊青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Jiangshan Huashan Tea Farm: Introduction to Yunlu Brand Jiangshan Green Peony Production. | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 Chinese original / 中文原文：江山市花山茶场：云禄牌江山绿牡丹生产介绍 | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 2. Heat-fixing ： The 'heat-fixing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：2. 杀青：原文路线列明的“杀青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Jiangshan Huashan Tea Farm: Introduction to Yunlu Brand Jiangshan Green Peony Production. | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 Chinese original / 中文原文：江山市花山茶场：云禄牌江山绿牡丹生产介绍 | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 3. Rolling ： The 'rolling' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：3. 揉捻：原文路线列明的“揉捻”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Jiangshan Huashan Tea Farm: Introduction to Yunlu Brand Jiangshan Green Peony Production. | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 Chinese original / 中文原文：江山市花山茶场：云禄牌江山绿牡丹生产介绍 | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 4. Initial baking ： The “initial baking” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：4. 初烘：原文路线列明的“初烘”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Jiangshan Huashan Tea Farm: Introduction to Yunlu Brand Jiangshan Green Peony Production. | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 Chinese original / 中文原文：江山市花山茶场：云禄牌江山绿牡丹生产介绍 | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 5. Straightening ： The “leaf alignment” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：5. 理条：原文路线列明的“理条”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Jiangshan Huashan Tea Farm: Introduction to Yunlu Brand Jiangshan Green Peony Production. | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 Chinese original / 中文原文：江山市花山茶场：云禄牌江山绿牡丹生产介绍 | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 6. Repeat baking ： The 'second baking' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：6. 复烘：原文路线列明的“复烘”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Jiangshan Huashan Tea Farm: Introduction to Yunlu Brand Jiangshan Green Peony Production. | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 Chinese original / 中文原文：江山市花山茶场：云禄牌江山绿牡丹生产介绍 | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 7. Complete drying (aroma enhancement) ： The “final drying (aroma development)” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：7. 足干（提香）：原文路线列明的“足干（提香）”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Jiangshan Huashan Tea Farm: Introduction to Yunlu Brand Jiangshan Green Peony Production. | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 Chinese original / 中文原文：江山市花山茶场：云禄牌江山绿牡丹生产介绍 | https://shop.zj96596.com/MallWeb/shopHome/homepageDetail.xhtml?shopid=9042 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Green with visible down; infused leaves tender, even, intact shoots. Chinese original / 中文原文：外形与汤色原描述：色绿显毫，叶底嫩匀成朵。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Source description of aroma ： Lasting fresh aroma. Chinese original / 中文原文：香气来源描述：清香持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Source description of taste ： Fresh, mellow and refreshing, with a bright tender-green liquor. Chinese original / 中文原文：滋味来源描述：鲜醇爽口，汤嫩绿明亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Jiangshan speciality collection: Jiangshan Lü Mudan tea | https://www.jiangshan.gov.cn/col/col1206569/index.html Chinese original / 中文原文：江山市特产荟萃：江山绿牡丹茶 | https://www.jiangshan.gov.cn/col/col1206569/index.html Tax support helps intangible cultural heritage continue on a steady path of transmission | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Chinese original / 中文原文：税护航向 “非遗文化”走稳传承路 | https://zhejiang.chinatax.gov.cn/art/2025/1/21/art_17866_630856.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: straight petal-like strips, naturally shaped, visible white down, emerald green. Liquor colour: bright tender green. Aroma: lasting fresh fragrance. Taste: fresh, mellow, refreshing. Infused leaves: thick intact shoots. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：茶条直似花瓣，形态自然、白毫显露，翠绿；汤色：嫩绿明亮；香气：清香持久；滋味：鲜醇爽口；叶底：肥厚成朵 Evidence Status: source_supported； Location in the source: Public entry: “Jiangshan Lümudan Tea / Product Characteristics” ； Scope: The infused-leaf description comes from sentences explicitly labelled as such; tenderness in the picking standard is not automatically mapped. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“江山绿牡丹茶／产品特性”；适用范围：叶底取明确标为叶底的句子，未将采摘标准中的嫩度自动映射。 Tea Encyclopedia · Jiangshan Lümudan: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1388&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·江山绿牡丹：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1388&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Jiangshan Lü Mudan Chinese original / 中文原文：实物图：江山绿牡丹干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418145 https://www.pwsannong.com/booklib/database/sublibrary?ID=1388&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Jiangshan Lümudan, and its gallery explicitly says “Jiangshan Lümudan Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为江山绿牡丹；图集标题明确标注“江山绿牡丹干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Guiping Xishan Tea Chinese original / 中文原文：桂平西山茶 The Xishan tea-growing area, Guiping, Guigang, Guangxi Chinese original / 中文原文：广西贵港桂平西山产区 identity： A strip-shaped green tea from Xishan, Guiping. Chinese original / 中文原文：identity：桂平西山的条形绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Rolling, initial drying, manual shaping, low-temperature final drying, and aroma enhancement. Chinese original / 中文原文：process：揉捻、初干、手工整形、低温足干和提香。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： Tightly formed and balanced, with visible pointed tips. Chinese original / 中文原文：appearance：紧结匀称，苗锋显露。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Subtle floral-fruity aroma, fairly lasting. Chinese original / 中文原文：aroma：花果幽香，较持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Full-bodied, with a bright emerald-green liquor. Chinese original / 中文原文：taste：醇厚，汤碧绿明亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： National geographical indication technical material specifies origin and quality requirements. Unverified imperial tribute-tea stories are not currently used in this entry. Chinese original / 中文原文：history：国家地理标志技术资料规定其产地与品质要求；本条暂不采用未核查的帝王贡茶故事。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： Local mountain names and traditional shaping/baking expertise jointly identify the product. Chinese original / 中文原文：culture：地方山名和传统做形、烘焙经验共同构成产品识别。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / Xishan Tea protection requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 西山茶保护要求 PDF pages 3003–3006, the Xishan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3003—3006页，西山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Fresh leaves ： Keep fresh leaves fresh and transport them promptly to the factory. Avoid heavy compression during picking and transport. Key observations: Chinese original / 中文原文：1. 鲜叶：保持鲜叶的新鲜，采下的鲜叶应及时运抵茶厂，采运过程中应避免重压。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading to cool ： Spread fresh leaves thinly in bamboo trays in a cool indoor location. In low spring temperatures, cool for 7–8 hours until water loss reduces their weight by 10%; in summer and autumn, cool for 3–4 hours to the same 10% weight loss. This indicates suitable spreading. Key observations: Chinese original / 中文原文：2. 摊凉：鲜叶薄摊在竹匾上，放在室内阴凉处。春季气温低，需要摊凉7-8个小时，使鲜叶失水减重10%；夏、秋季需要摊凉3-4个小时，失水减重10%，摊青就合度。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： Heat-fixing drum temperature 200–250°C, slightly lower in sunny weather and slightly higher in rainy weather, for 4–5 minutes. Key observations: Chinese original / 中文原文：3. 杀青：杀青简温200～250℃，晴天杀青温度稍低，雨水天杀青温度稍高，历时4-5分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： Use a premium-tea rolling machine with a light–heavy–light pressure sequence for 15 minutes. Key observations: Chinese original / 中文原文：4. 揉捻：用名茶揉捻机进行，加压过程采用“轻—重—轻”原则，时间为15分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Initial drying ： Initial drying uses high-temperature rapid baking at 110–120°C until 50%–60% dry. Key observations: Chinese original / 中文原文：5. 初干：初干采用高温快烘，温度为110～120℃，烘至五、六成干。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Shaping ： Pan-fry by hand, with 0.6 kg of rolled leaves per pan at 50–60°C. Once the leaves are warm and soft, roll, lift and stir-fry them into strips for 5–10 minutes. Key observations: Chinese original / 中文原文：6. 整形：用手工炒，每锅投揉捻叶0.6kg，锅温50～60℃，翻炒至叶热软时，进行滚撩炒条，时间为5-10分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Final drying ： Final drying follows a slow, low-temperature principle at 70–100°C until fully dry. Key observations: Chinese original / 中文原文：7. 足干：足干采用低温慢烘原则，温度为70～100℃，烘至足干。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Aroma development ： Develop aroma at 50–70°C, beginning slightly hotter and gradually lowering the temperature. Key observations: Chinese original / 中文原文：8. 提香：提香温度从高到低，50～70℃，前面稍高，后面逐渐把温度降低。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Dry-leaf appearance: tight, balanced strips with prominent bud tips. Liquor colour: jade-green, clear and bright. Aroma: floral and fruity, delicate and lasting. Taste: rich and mellow, with good endurance over repeated infusions. Infused leaves: tender green and bright, with intact buds and leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形：条索紧结匀称、苗锋显露。汤色：碧绿清澈、汤色明亮。香气：花果香气、幽香持久。滋味：滋味醇厚、耐泡。叶底：嫩绿明亮、芽叶完整。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 3003. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3003页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed and balanced, with visible pointed tips. Chinese original / 中文原文：外形与汤色原描述：紧结匀称，苗锋显露。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of aroma ： Subtle floral-fruity aroma, fairly lasting. Chinese original / 中文原文：香气来源描述：花果幽香，较持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of taste ： Full-bodied, with a bright emerald-green liquor. Chinese original / 中文原文：滋味来源描述：醇厚，汤碧绿明亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Xishan Tea protection requirements ： Dry-leaf appearance: tight, balanced strips with visible pointed tips. Liquor colour: clear, bright emerald green. Aroma: floral-fruity, subtle and lasting. Taste: mellow and full, enduring through repeated infusions. Infused leaves: bright tender green, with intact buds and leaves. Chinese original / 中文原文：2025地理标志保护要求 / 西山茶保护要求：干茶外形：条索紧结匀称、苗锋显露；汤色：碧绿清澈、明亮；香气：花果香气、幽香持久；滋味：醇厚、耐泡；叶底：嫩绿明亮、芽叶完整 Evidence Status: primary_source_verified； Location in the source: PDF pages 3003–3006, Xishan Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3003—3006页，西山茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative area of Guiping, Guangxi Zhuang Autonomous Region. Chinese original / 中文原文：保护产地范围：广西壮族自治区桂平市现辖行政区域。 Raw materials & cultivars ： Local population variety. Chinese original / 中文原文：原料与品种：当地群体种。 Growing environment ： Soils in the tea area are mainly sandy red and yellow soils and their variants, loose, fertile and slightly acidic, with a pH of 4.5–6.5, a depth ≥1 metre and good irrigation and drainage. Chinese original / 中文原文：生长环境：茶区内土壤主要为砂质红、黄土壤及其变种，土质疏松、肥沃、微带酸性，pH值4.5～6.5，土层深≥1米，排灌条件良好。 Plucking requirements ： 1. Picking season. Fresh leaves picked before the Start of Summer solar term and after the Start of Autumn solar term each year. 2. Picking requirements. Hand-pick intact, fresh, uniform, clean buds and leaves, without bud scales or fish leaves. Do not strip or grab the shoots. 3. Picking standards. (1) Special grade: single buds to one bud and one just-unfolding leaf, predominantly single buds, with the latter at most 20%. (2) Grade 1: one bud and one just-unfolding leaf to one bud and one leaf, with fully unfolded one-bud-one-leaf shoots at most 30%. (3) Grade 2: one bud and one leaf to one bud and two just-unfolding leaves, with one-bud-two-leaf shoots at most 30%. Chinese original / 中文原文：采摘要求：1.采摘时间。每年立夏之前和立秋之后的鲜叶。2.采摘要求。手工采摘，采茶要求保持芽叶完整、新鲜匀净，不夹鳞片、鱼叶，不宜捋采和抓采。3.采摘标准。（1）特级。要求采摘单芽至一芽一叶初展，单芽为主，一芽一叶初展在20%以下。（2）一级。要求采摘一芽一叶初展至一芽一叶，一芽一叶在30%以下。（3）二级。要求采摘一芽一叶至一芽二叶初展，一芽二叶在30%以下。 Processing requirements ： 1. Fresh leaves. Keep the leaves fresh and transport them to the tea factory promptly after picking. Avoid heavy compression during picking and transport. 2. Cooling. Spread fresh leaves thinly in bamboo trays in a cool indoor location. In low spring temperatures, cool for 7–8 hours until water loss reduces their weight by 10%; in summer and autumn, cool for 3–4 hours to the same 10% weight loss. This indicates suitable spreading. 3. Heat-fixing. Use a drum temperature of 200–250°C, slightly lower in dry weather and slightly higher in rainy weather, for 4–5 minutes. 4. Rolling. Use a specialty-tea rolling machine, applying light, then heavy, then light pressure, for 15 minutes. 5. Initial drying. Dry rapidly at a high temperature of 110–120°C until approximately 50%–60% dry. 6. Shaping. Pan-fry by hand, with 0.6 kg of rolled leaves per pan at 50–60°C. Once the leaves are warm and soft, roll, lift and stir-fry them into strips for 5–10 minutes. 7. Final drying. Dry slowly at a low temperature of 70–100°C until fully dry. 8. Aroma enhancement. Use temperatures within 50–70°C, starting slightly higher and gradually lowering them. Chinese original / 中文原文：加工要求：1.鲜叶。保持鲜叶的新鲜，采下的鲜叶应及时运抵茶厂，采运过程中应避免重压。2.摊凉。鲜叶薄摊在竹匾上，放在室内阴凉处。春季气温低，需要摊凉7-8个小时，使鲜叶失水减重10%；夏、秋季需要摊凉3-4个小时，失水减重10%，摊青就合度。3.杀青。杀青简温200～250℃，晴天杀青温度稍低，雨水天杀青温度稍高，历时4-5分钟。4.揉捻。用名茶揉捻机进行，加压过程采用“轻—重—轻”原则，时间为15分钟。5.初干。初干采用高温快烘，温度为110～120℃，烘至五、六成干。6.整形。用手工炒，每锅投揉捻叶0.6kg，锅温50～60℃，翻炒至叶热软时，进行滚撩炒条，时间为5-10分钟。7.足干。足干采用低温慢烘原则，温度为70～100℃，烘至足干。8.提香。提香温度从高到低，50～70℃，前面稍高，后面逐渐把温度降低。 Sensory qualities ： Dry-leaf appearance: tight, balanced strips with prominent bud tips. Liquor colour: jade-green, clear and bright. Aroma: floral and fruity, delicate and lasting. Taste: rich and mellow, with good endurance over repeated infusions. Infused leaves: tender green and bright, with intact buds and leaves. Chinese original / 中文原文：感官品质：外形：条索紧结匀称、苗锋显露。汤色：碧绿清澈、汤色明亮。香气：花果香气、幽香持久。滋味：滋味醇厚、耐泡。叶底：嫩绿明亮、芽叶完整。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3003 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Guiping Xishan Tea dry leaves (Datengxia-brand sample supplied to the museum) Chinese original / 中文原文：实物图：桂平西山茶干茶（大藤峡牌馆藏送样） https://q1.itc.cn/q_70/images03/20260518/ea59b43526064069ba557d1fdd97e2b8.jpeg https://www.sohu.com/a/1024191152_121107011 Basis for the match: Museum World republishes an article by the China National Tea Museum's Green Leaves volunteer team, explicitly naming Datengxia-brand Guiping Xishan Tea, its Guiping, Guangxi origin, and Xishan Bishui Tea Garden as the sample provider. The original photograph shows dry tea on a plate. Chinese original / 中文原文：对应依据：博物馆世界转载中茶博绿叶子志愿服务队文章，明确茶名大藤峡牌桂平西山茶、广西桂平产地及西山碧水茶园送样单位；原图为盘装干茶。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A museum-submitted sample photograph of Datengxia brand Guiping Xishan Tea. Article image credits name Lüyezi volunteers and the internet without assigning individual photographers. Chinese original / 中文原文：样本范围：大藤峡牌桂平西山茶馆藏送样照片，文章图片署名绿叶子志愿者、网络，具体摄影人未细分。 Taihu Cuizhu Chinese original / 中文原文：太湖翠竹 The Doushan area, Xishan District, Wuxi, Jiangsu Chinese original / 中文原文：江苏无锡锡山区斗山一带 identity： A local Wuxi green tea as flat as a bamboo leaf. Chinese original / 中文原文：identity：扁如竹叶的无锡地方绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuxi Taihu Cuizhu Tea Co., Ltd. joins the third list of Wuxi Time-honoured Brands. | https://dangqun.jsxishan.gov.cn/gsl/doc/2023/09/22/1171916.shtml Chinese original / 中文原文：无锡太湖翠竹茶业有限责任公司上榜第三批“无锡老字号” | https://dangqun.jsxishan.gov.cn/gsl/doc/2023/09/22/1171916.shtml “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml process： Development incorporated traditional pan-firing methods from Longjing, Que She and others to create a flat-shaping process. Chinese original / 中文原文：process：研发吸收龙井、雀舌等传统炒制方法，形成扁形做形工艺。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuxi Taihu Cuizhu Tea Co., Ltd. joins the third list of Wuxi Time-honoured Brands. | https://dangqun.jsxishan.gov.cn/gsl/doc/2023/09/22/1171916.shtml Chinese original / 中文原文：无锡太湖翠竹茶业有限责任公司上榜第三批“无锡老字号” | https://dangqun.jsxishan.gov.cn/gsl/doc/2023/09/22/1171916.shtml appearance： Flat like bamboo leaves, emerald green and lustrous, with shoots standing upright when brewed. Chinese original / 中文原文：appearance：扁似竹叶，翠绿油润，冲泡后芽叶挺立。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml aroma： Fresh, pronounced, and lasting. Chinese original / 中文原文：aroma：清高持久。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml taste： Fresh and mellow, with a clear, bright liquor. Chinese original / 中文原文：taste：鲜醇，汤清澈明亮。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml history： The official company history identifies its predecessor as the Bashi Doushan Forest, Tea and Fruit Farm, which developed the modern named tea through years of trials. Chinese original / 中文原文：history：官方企业史介绍其前身为八士斗山山林茶果场，经多年试制发展为现代名茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Wuxi Taihu Cuizhu Tea Co., Ltd. joins the third list of Wuxi Time-honoured Brands. | https://dangqun.jsxishan.gov.cn/gsl/doc/2023/09/22/1171916.shtml Chinese original / 中文原文：无锡太湖翠竹茶业有限责任公司上榜第三批“无锡老字号” | https://dangqun.jsxishan.gov.cn/gsl/doc/2023/09/22/1171916.shtml culture： Viewing bamboo-leaf-like forms in a cup and trying pan-firing are local tea-culture activities. Chinese original / 中文原文：culture：观赏杯中竹叶般姿态和炒茶体验是当地茶文化活动内容。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Step-by-step processing / Doushan Taihu Cuizhu: Main Operations Listed in an Official Report Chinese original / 中文原文：逐步工序 / 斗山太湖翠竹：官方报道列举的主要工序 The report says there are more than ten detailed operations but names only these six. That listing boundary is retained; this is not described as a complete detailed operating code. Scope: named main operations in an interview with the head of Taihu Cuizhu Tea Co., Ltd. Chinese original / 中文原文：报道说实际有十几道精细工序，仅列出这六项；保留列举边界，不称完整细分作业规程。 适用范围：太湖翠竹茶叶有限公司负责人采访中的具名主要环节 1. Spreading to cool ： The “cooling” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：1. 摊凉：原文路线列明的“摊凉”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Picking begins for Doushan Taihu Cuizhu | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml Chinese original / 中文原文：斗山太湖翠竹开采 | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml 2. Heat-fixing ： The 'heat-fixing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：2. 杀青：原文路线列明的“杀青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Picking begins for Doushan Taihu Cuizhu | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml Chinese original / 中文原文：斗山太湖翠竹开采 | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml 3. Straightening ： The “leaf alignment” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：3. 理条：原文路线列明的“理条”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Picking begins for Doushan Taihu Cuizhu | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml Chinese original / 中文原文：斗山太湖翠竹开采 | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml 4. Drying by baking ： The 'baking dry' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：4. 烘干：原文路线列明的“烘干”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Picking begins for Doushan Taihu Cuizhu | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml Chinese original / 中文原文：斗山太湖翠竹开采 | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml 5. Finishing pan-firing ： The “final pan-frying” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：5. 辉炒：原文路线列明的“辉炒”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Picking begins for Doushan Taihu Cuizhu | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml Chinese original / 中文原文：斗山太湖翠竹开采 | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml 6. Aroma development ： The “aroma enhancement” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：6. 提香：原文路线列明的“提香”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Picking begins for Doushan Taihu Cuizhu | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml Chinese original / 中文原文：斗山太湖翠竹开采 | https://www.jsxishan.gov.cn/doc/2026/03/27/4751550.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat like bamboo leaves, emerald green and lustrous, with shoots standing upright when brewed. Chinese original / 中文原文：外形与汤色原描述：扁似竹叶，翠绿油润，冲泡后芽叶挺立。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Source description of aroma ： Fresh, pronounced, and lasting. Chinese original / 中文原文：香气来源描述：清高持久。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Source description of taste ： Fresh and mellow, with a clear, bright liquor. Chinese original / 中文原文：滋味来源描述：鲜醇，汤清澈明亮。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Official Xishan District report / not separated by grade ： Dry-leaf appearance: flat like bamboo leaves, lustrous emerald green. Liquor colour: clear and bright. Aroma: high, fresh and lasting. Taste: fresh and mellow. Infused leaves: tender green and even. Chinese original / 中文原文：锡山区官方报道／未分等级：干茶：扁似竹叶，翠绿油润；汤色：清澈明亮；香气：清高持久；滋味：鲜醇；叶底：嫩绿匀整。 Evidence Status: primary_source_verified； Location in the source: Quality section in the main text ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文品质段；适用范围： “Talent in Xishan” spring salon for high-level professionals | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Chinese original / 中文原文：“智汇锡山”高层次人才春季沙龙活动 | https://dangqun.jsxishan.gov.cn/zzb/doc/2024/04/04/1219568.shtml Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The source lists major operations in an interview, without disclosing the names and parameters of all the dozen-plus detailed stages. Chinese original / 中文原文：来源为采访列举的主要工序，未公开十几道细分工序的全部名称及参数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Taihu Cuizhu Chinese original / 中文原文：实物图：太湖翠竹干茶样品 https://imagepphcloud.thepaper.cn/pph/image/124/376/923.jpg https://m.thepaper.cn/baijiahao_12058483 Basis for the match: The original Wuxi Fabu article is sourced from Wuxi’s Agriculture and Rural Affairs Bureau. Its Taihu Cuizhu paragraph specifies Wuxi, Jiangsu, principally Doushan in Xibei Town; the image is explicitly labeled Taihu Cuizhu beneath it. The pixels were verified as actual dry tea. Chinese original / 中文原文：对应依据：无锡发布原文来源无锡市农业农村局，原页在太湖翠竹段落明确江苏无锡，主产区锡北镇斗山，图片下方明确标注太湖翠竹；核验像素为干茶实物。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Taihu Cuizhu sample in the Wuxi Agriculture and Rural Affairs Bureau's spring-tea feature; no grade, company or year is inferred. Chinese original / 中文原文：样本范围：无锡市农业农村局春茶图文中的太湖翠竹样品；不推断等级、茶企及年份。 Zunyi Maofeng Chinese original / 中文原文：遵义毛峰 The Zunyi tea-growing area, Guizhou Chinese original / 中文原文：贵州遵义茶区 identity： A strip-shaped green tea made from tender buds and leaves. Chinese original / 中文原文：identity：以细嫩芽叶制作的条形绿茶。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Where in Guizhou is the best-tasting tea? | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Chinese original / 中文原文：贵州到底哪里的茶最好喝 | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 process： Rub and shape by hand to produce fine, round strands. Chinese original / 中文原文：process：采用手工搓条做形，制作细圆茶条。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Where in Guizhou is the best-tasting tea? | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Chinese original / 中文原文：贵州到底哪里的茶最好喝 | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 appearance： Fine, rounded and straight, with conspicuous white down. Chinese original / 中文原文：appearance：细圆挺直，白毫明显。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Where in Guizhou is the best-tasting tea? | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Chinese original / 中文原文：贵州到底哪里的茶最好喝 | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 taste： Relatively full-bodied liquor. Chinese original / 中文原文：taste：茶汤较厚。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Where in Guizhou is the best-tasting tea? | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Chinese original / 中文原文：贵州到底哪里的茶最好喝 | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 history： Guizhou CPPCC News reports that Wang Hengwu and colleagues at the Guizhou Tea Research Institute developed it from tender Fuding Dabaicha leaves in the 1970s. Chinese original / 中文原文：history：贵州政协报报道记20世纪70年代贵州茶科所汪恒武等以福鼎大白茶嫩叶研制。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Where in Guizhou is the best-tasting tea? | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Chinese original / 中文原文：贵州到底哪里的茶最好喝 | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 culture： Introductions by research institutions and processing innovation are themes of its modern tea history. Chinese original / 中文原文：culture：研究机构引种和制茶创新是其近现代茶史主题。 Verification status: excerpt_supported； This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field. Chinese original / 中文原文：核验状态：excerpt_supported；当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。 Where in Guizhou is the best-tasting tea? | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Chinese original / 中文原文：贵州到底哪里的茶最好喝 | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 process： T/ZYCX 003—2020 defines Zunyi Maofeng as a downy green tea made from fresh leaves grown within Zunyi and processed under DB52/T 634 or 635. This round obtained evidence only for the straight-strip code 635; the original curled-form code 634 had not yet been obtained. Chinese original / 中文原文：process：T/ZYCX 003—2020将遵义毛峰定义为以遵义境内鲜叶按DB52/T 634或635加工的有毫绿茶。本轮仅完成635直条形规程取证，634卷曲形尚未取得原文。 Verification status: primary_source_verified； Citation relationships or partial additions are listed separately, not independently counted as a main process. Chinese original / 中文原文：核验状态：primary_source_verified；引用关系或局部补充单列，不据此单独计入主流程。 T/ZYCX 003—2020 Zunyi Maofeng Tea (publicly reprinted original pages and HTML transcription) | https://www.bzxz.net/bzxz/210585.html Chinese original / 中文原文：T/ZYCX 003—2020 遵义毛峰茶（公开转载原页及HTML转录） | https://www.bzxz.net/bzxz/210585.html DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Step-by-step processing / Zunyi Maofeng: straight-strip route with rolling cited by the association standard (DB52/T 635—2023) Chinese original / 中文原文：逐步工序 / 遵义毛峰：团标引用的直条形揉捻路线（DB52/T 635—2023） This record is one of the optional straight-strip routes explicitly referenced by T/ZYCX 003—2020. It does not represent all Zunyi Maofeng or cover the curled-form route in DB52/T 634. The reference relationship was confirmed from an image of the group standard's original page, and the full 2023 code was downloaded from the national platform. Scope: product_standard_explicitly_referenced_process_variant. Chinese original / 中文原文：本记录是T/ZYCX 003—2020明确引用的直条形可选路线之一，不代表全部遵义毛峰，也不覆盖DB52/T 634的卷曲形路线。团标引用关系已从原页图片确认，2023规程全文从国家平台下载。 适用范围：product_standard_explicitly_referenced_process_variant 1. Spreading fresh leaves ： Natural, trough, rack, or programmed spreading may be used to soften shoots and remove moisture moderately. Key observations: Chinese original / 中文原文：1. 摊青：可采用自然、槽式、架式或程控摊青，使芽叶柔软并适度失水。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 2. Heat-fixing ： The rolling route preferably uses drum, microwave, steam or hot-air heat-fixing. Apply equipment parameters separately according to the relevant subclauses. Key observations: Chinese original / 中文原文：2. 杀青：揉捻路线宜用滚筒、微波、蒸热或热风杀青，设备参数按各分条分别执行。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 3. Cooling ： Spread thinly with assisted ventilation to cool fixed leaves to room temperature. Key observations: Chinese original / 中文原文：3. 冷却：薄摊并辅助通风，将杀青叶降至室温。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 4. Rolling ： After cooling, load the rolling drum and use the Annex A pressure schedule corresponding to raw-material tenderness. Key observations: Chinese original / 中文原文：4. 揉捻：冷却后入揉桶，依原料嫩度使用附录A对应的加压方案。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 5. Breaking up clumps ： Use de-clumping equipment to loosen rolled clumps. Key observations: Chinese original / 中文原文：5. 解块：用解块设备松散揉捻团块。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 6. Straightening and shaping ： Under Annex B’s rolling route, straighten strips three times, cooling promptly after each. Key observations: Chinese original / 中文原文：6. 理条做形：按附录B的揉捻路线分三次理条，每次后及时冷却。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 7. Cooling ： Figure 1 lists a separate cooling operation after strand alignment and shaping. Key observations: Chinese original / 中文原文：7. 冷却：图1在理条做形后另列冷却环节。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 8. Drying ： Dry in temperature stages to completion; the standard specifies finished-tea moisture of 4%–6%. Key observations: Chinese original / 中文原文：8. 干燥：梯度干燥至足干，标准规定成茶含水量4%—6%。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Step-by-step processing / Zunyi Maofeng: straight-strip route without rolling cited by the association standard (DB52/T 635—2023) Chinese original / 中文原文：逐步工序 / 遵义毛峰：团标引用的直条形不揉捻路线（DB52/T 635—2023） Clause 6.2.6 broadly specifies three leaf-alignment operations, but Appendix B shows a dash for the third operation in the route without rolling. This discrepancy is retained through separate branches; no third-operation parameters are invented. Scope: product_standard_explicitly_referenced_process_variant. Chinese original / 中文原文：原文6.2.6笼统写三次理条，但附录B不揉捻路线第三次为横线；本条保留该差异，以独立分支展示，未虚填第三次参数。 适用范围：product_standard_explicitly_referenced_process_variant 1. Spreading fresh leaves ： Choose the appropriate fresh-leaf spreading method under clause 6.2.1. Key observations: Chinese original / 中文原文：1. 摊青：依第6.2.1条选择相应摊青方式。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 2. Heat-fixing ： The route without rolling should use strip-shaping heat-fixing; specific equipment follows the corresponding subclauses. Key observations: Chinese original / 中文原文：2. 杀青：不揉捻路线宜采用理条杀青，具体设备按对应分条。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 3. Cooling ： After heat-fixing, spread thinly to dissipate heat. Key observations: Chinese original / 中文原文：3. 冷却：杀青后薄摊散热。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 4. Straightening and shaping ： Figure 1 skips rolling and deblocking and goes directly to strip straightening and shaping; Annex B gives parameters for two straightening stages in this route. Key observations: Chinese original / 中文原文：4. 理条做形：图1跳过揉捻与解块，直接进入理条做形；附录B为此路线列两次理条参数。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 5. Cooling ： Cool after straightening. Key observations: Chinese original / 中文原文：5. 冷却：理条后冷却。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 6. Drying ： Use staged drying under §6.2.7 until fully dry. Key observations: Chinese original / 中文原文：6. 干燥：按第6.2.7条进行梯度干燥至足干。 关键观察： DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Chinese original / 中文原文：DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d51223861e3083d3eb9b3e42b74a9bacf8dfe2 Step-by-step processing / Zunyi Maofeng: curled-shape route cited by the association standard (DB52/T 634—2023). Chinese original / 中文原文：逐步工序 / 遵义毛峰：团标引用的卷曲形路线（DB52/T 634—2023） The group standard explicitly permits the routes in either 634 or 635. This process is therefore added as a separate curled-form version, while retaining the existing straight-strip main process. Parameters are from the 2023 edition of 634; equipment temperatures and leaf temperatures are not interchangeable. Refining is only referenced to DB52/T 632. That original document was not read, so refining steps have not been invented. Scope: product_standard_explicitly_referenced_process_variant. Chinese original / 中文原文：团标明确允许634或635对应路线，故该流程作为独立卷曲形版本增补，保留既有直条形主流程。所列参数来自634的2023版，设备温度与叶温不互换。精制只引用DB52/T 632，未读取该原件，不推造精制步骤。 适用范围：product_standard_explicitly_referenced_process_variant 1. Spreading fresh leaves ： Use natural, trough, rack or program-controlled withering until the shoots soften; specified moisture content is 65%–70%. Key observations: Chinese original / 中文原文：1. 摊青：选择自然、槽式、架式或程控方式，摊至芽叶柔软；规定含水量为65%—70%。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 2. Heat-fixing ： Select drum, microwave, steam, or hot-air methods until grassy odour subsides and aroma emerges. Key observations: Chinese original / 中文原文：2. 杀青：从滚筒、微波、蒸热、热风方法中选用，达到青气消退、香气显露。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 3. Cooling ： Spread heat-fixed leaves thinly on permeable equipment and assist ventilation to room temperature. Key observations: Chinese original / 中文原文：3. 冷却：杀青叶薄摊在透气设施中，辅助通风至室温。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 4. Rolling ： Apply the corresponding pressure schedule in §6.2.4 according to fresh-leaf tenderness. Each raw-material grade has its own requirements, which cannot be combined into one parameter. Key observations: Chinese original / 中文原文：4. 揉捻：依鲜叶嫩度采用第6.2.4条相应加压方案；各原料等级分别规定，不能混成一个参数。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 5. Breaking up clumps ： Use a deblocking machine to loosen tea clumps formed during rolling. Key observations: Chinese original / 中文原文：5. 解块：以解块机松散揉捻后形成的茶团。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 6. Dehydrating ： Equipment temperature: 90–110°C; reduce moisture to 45%–50% and cool promptly after unloading. Key observations: Chinese original / 中文原文：6. 脱水：设备温度90—110℃，含水量降至45%—50%；下机及时冷却。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 7. Shaping ： A curling machine, circulating pan-dryer, or drying-and-shaping platform are alternative methods, each producing curls and visible down. Key observations: Chinese original / 中文原文：7. 做形：曲毫机、循环炒干机或烘干做形平台为不同可选方法；按各法形成卷曲并显毫。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 8. Cooling ： Spread shaped leaves evenly and thinly with ventilation, cooling to room temperature. Key observations: Chinese original / 中文原文：8. 冷却：做形叶均匀薄摊并通风，降至室温。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 9. Drying ： Use the corresponding method, such as cabinet drying or basket baking, to reach 4%–6% moisture. Key observations: Chinese original / 中文原文：9. 干燥：采用箱式烘干或斗式烘焙等对应方法，干至含水量4%—6%。 关键观察： DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing. | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程 | https://dbba.sacinfo.org.cn/portal/download/0e274e8d3edf56416bd0db3664d5122323c7a02e953f88fc080ec488966e2b24 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, rounded and straight, with conspicuous white down. Chinese original / 中文原文：外形与汤色原描述：细圆挺直，白毫明显。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Where in Guizhou is the best-tasting tea? | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Chinese original / 中文原文：贵州到底哪里的茶最好喝 | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Source description of taste ： Relatively full-bodied liquor. Chinese original / 中文原文：滋味来源描述：茶汤较厚。 Evidence Status: excerpt_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：excerpt_supported；原文位置：；适用范围：见具体记录标题与原文 Where in Guizhou is the best-tasting tea? | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Chinese original / 中文原文：贵州到底哪里的茶最好喝 | https://www.gzszx.gov.cn/gzzxb/web/doc/detail/d_1304297012723744 Qiancha Yibai product 42396 / Zunyi Maofeng from Meitan, seller-labelled spring Special Grade. ： Dry-leaf appearance: fine, tight, round, straight strips with visible white down, lustrous dark green. Liquor colour: emerald or yellow-green, bright and clear. Aroma: lasting chestnut. Taste: clean, mellow, refreshing. Chinese original / 中文原文：黔茶壹佰商品42396／湄潭产遵义毛峰，商家标春季特级：干茶：条索紧细、圆直，白毫可见，墨绿色而油润；汤色：碧绿或黄绿，明净；香气：栗香持久；滋味：清醇爽口。 Evidence Status: source_supported； Location in the source: Tea details: product specifications; 'Main Characteristics of Zunyi Maofeng Tea' paragraph. ； Scope: A merchant description of Zunyi Maofeng on Qiancha Yibai product page 42396. Parameters specify Meitan County, spring Special Grade, sold loose; no production batch is supplied. The original gives both emerald-green and yellow-green liquor colours, retained as a range without claiming a unified standard. No infused-leaf text is provided, so the fifth dimension is not supplied. Chinese original / 中文原文：证据状态：source_supported；原文位置：茶叶详情：产品参数；“遵义毛峰茶的主要特点”段；适用范围：黔茶壹佰42396号商品页对遵义毛峰的商家描述；参数为湄潭县、春季特级、散装，未提供生产批次。汤色原文并列碧绿/黄绿，保留范围，未据其宣称统一标准；无叶底文字，不补第五项。 Zunyi Maofeng Tea / Qiancha Yibai product 42396 | https://www.qiancha100.com/cha-45.htm?_d_id=5b6b9a7757b51f2e88093ca14bea55 Chinese original / 中文原文：遵义毛峰茶叶／黔茶壹佰商品42396 | https://www.qiancha100.com/cha-45.htm?_d_id=5b6b9a7757b51f2e88093ca14bea55 Richun Q/FJRC 0011S—2026 Zunyi Maofeng / Special Grade. ： Tightly rolled, straight leaves with visible white down and pointed tips, overall even, lustrous green and clean; a lasting fresh fragrance and fresh, brisk taste; bright tender-green liquor and tender, even, bright infused leaves. Chinese original / 中文原文：日春Q/FJRC 0011S—2026遵义毛峰／特级：外形紧直，显白毫及锋苗，整体匀整、绿润且净；香气清香持久，滋味鲜爽；茶汤嫩绿明亮，叶底嫩匀、明亮。 Evidence Status: original_document_verified_via_public_mirror； Location in the source: 5.3.23; Table 25; main-text page 10 (physical PDF page 12), special-grade row. ； Scope: The enterprise product version in Table 25 of Fujian Richun Industry Q/FJRC 0011S—2026: a specialty green tea that undergoes blending, drying and packaging. The public mirror of the original PDF was checked. It is not a group standard, a requirement for the entire production area or an evaluation of a physical sample. Chinese original / 中文原文：证据状态：original_document_verified_via_public_mirror；原文位置：5.3.23；表25；正文第10页（PDF物理第12页）特级行；适用范围：福建日春实业Q/FJRC 0011S—2026表25企业产品版本；经拼配、干燥、包装的特种绿茶。原版PDF公开镜像已核，不表示团标、全产区要求或实物审评。 Q/FJRC 0011S—2026 Special Green Tea: Table 25, Sensory Quality Requirements for Zunyi Maofeng Tea | https://file4.foodmate.net/foodvip/biaozhun/2026/QFJRC0011S-2026-0317.pdf Chinese original / 中文原文：Q/FJRC 0011S—2026 特种绿茶：表25遵义毛峰茶感官品质要求 | https://file4.foodmate.net/foodvip/biaozhun/2026/QFJRC0011S-2026-0317.pdf Richun Q/FJRC 0011S—2026, Zunyi Maofeng / First Grade. ： Fairly tightly rolled or fairly straight strips with down, fairly even, reasonably lustrous green and clean; reasonably lasting fresh fragrance, fresh and mellow taste; bright green liquor; fairly tender and even, reasonably bright infused leaves. Chinese original / 中文原文：日春Q/FJRC 0011S—2026遵义毛峰／一级：条索较紧或较直并有毫，较匀整、较绿润且洁净；清香尚持久，滋味鲜醇；汤色绿亮，叶底较嫩匀、尚亮。 Evidence Status: original_document_verified_via_public_mirror； Location in the source: §5.3.23; Table 25; body page 10 (physical PDF page 12), Grade I row. ； Scope: The enterprise product version in Table 25 of Fujian Richun Industry Q/FJRC 0011S—2026: a specialty green tea that undergoes blending, drying and packaging. The public mirror of the original PDF was checked. It is not a group standard, a requirement for the entire production area or an evaluation of a physical sample. Chinese original / 中文原文：证据状态：original_document_verified_via_public_mirror；原文位置：5.3.23；表25；正文第10页（PDF物理第12页）一级行；适用范围：福建日春实业Q/FJRC 0011S—2026表25企业产品版本；经拼配、干燥、包装的特种绿茶。原版PDF公开镜像已核，不表示团标、全产区要求或实物审评。 Q/FJRC 0011S—2026 Special Green Tea: Table 25, Sensory Quality Requirements for Zunyi Maofeng Tea | https://file4.foodmate.net/foodvip/biaozhun/2026/QFJRC0011S-2026-0317.pdf Chinese original / 中文原文：Q/FJRC 0011S—2026 特种绿茶：表25遵义毛峰茶感官品质要求 | https://file4.foodmate.net/foodvip/biaozhun/2026/QFJRC0011S-2026-0317.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Only images of the first five pages of the association standard and subsequent HTML transcription are public; a complete PDF was not obtained. The original layout of the sensory table remains to be verified. Chinese original / 中文原文：团标本体仅公开前5页图片和后续HTML转录，未获得全本PDF；感官表的原版面仍待核验。 The process shown is limited to the straight-strip version in DB52/T 635—2023, not a universal process for differently shaped Maofeng teas. Chinese original / 中文原文：工序展示限定DB52/T 635—2023直条形版本，不能作为不同形态毛峰的通用流程。 The original layout of the Zunyi Maofeng association-standard sensory table remains unobtained. The v20 HTML transcription candidate remains unapproved. Chinese original / 中文原文：遵义毛峰团标感官表原版面仍未取得；v20的HTML转录候选保持未批准状态。 The product page gives no infused-leaf description, so this round cannot upgrade it to all five dimensions complete. Merchant parameters and sensory statements describe only the sample on that page. Grade certification, zinc/selenium testing and a unified quality standard were not verified. Chinese original / 中文原文：商品页未给叶底描述；本轮不能提升为五项齐全。商家参数和感官陈述只表示该页面样本，未核实等级认证、富锌硒检测或统一品质标准。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Zunyi Maofeng dry tea (53 Degrees Tea's Meitan Maofeng sample). Chinese original / 中文原文：实物图：遵义毛峰干茶（五十三度茶湄潭毛峰样本） https://p9.itc.cn/images01/20230803/9fb5496f6f4a484d940a20700e8c0c5c.jpeg https://www.sohu.com/a/708615942_121740838 Basis for the match: The original article from the Wushisandu Tea brand explicitly equates Meitan Maofeng with Zunyi Maofeng and emphasises the Meitan, Guizhou origin. The photograph appears in the Meitan Maofeng section and is labelled Meitan Maofeng Dry Tea. It was distinguished from the Maojian photographs on the same page. Chinese original / 中文原文：对应依据：品牌五十三度茶原发布文明确湄潭毛峰即遵义毛峰，突出贵州湄潭产地；该照片位于湄潭毛峰节并标湄潭毛峰干茶，已与同页毛尖照片区分。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A machine-made curled Meitan Maofeng sample from 53 Degrees Tea, not representative of handmade orchid-shaped Maofeng. Chinese original / 中文原文：样本范围：五十三度茶的机制卷曲形湄潭毛峰样本，不代表手工兰花形毛峰。 Changshengchuan Qingzhuan Tea Chinese original / 中文原文：长盛川青砖茶 Yichang, Hubei, and associated traditional production areas in southwestern Hubei Chinese original / 中文原文：湖北省宜昌市及鄂西南相关传统产区 identity： Qingzhuan tea products and skills within the Changshengchuan transmission system. Changshengchuan is not a tea cultivar. Chinese original / 中文原文：identity：以长盛川传承体系制作的青砖茶产品与技艺；长盛川不是茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional Tea Processing Techniques and Associated Social Practices in China: Hubei Chapter | https://www.ihchina.cn/project_details/28517.html Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”湖北篇 | https://www.ihchina.cn/project_details/28517.html Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html process： After primary fresh-leaf processing: fermentation, refining, blending, pressing, drying, and packaging. Chinese original / 中文原文：process：鲜叶初制后发酵、精制、拼配、压制、烘干和包装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional Tea Processing Techniques and Associated Social Practices in China: Hubei Chapter | https://www.ihchina.cn/project_details/28517.html Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”湖北篇 | https://www.ihchina.cn/project_details/28517.html Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html appearance： Fairly even brick surface, clear edges and corners, tightly compressed. Chinese original / 中文原文：appearance：砖面较平整、棱角清楚，紧实。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional Tea Processing Techniques and Associated Social Practices in China: Hubei Chapter | https://www.ihchina.cn/project_details/28517.html Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”湖北篇 | https://www.ihchina.cn/project_details/28517.html Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html aroma： Aged, mellow aromatic style of green-brick tea. Chinese original / 中文原文：aroma：青砖茶陈醇香型。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html taste： Full-bodied and harmonious in style. Chinese original / 中文原文：taste：以醇厚、协调为风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html history： The Hubei chapter of national heritage material describes its spread from Xianning to Yichang and use of Wuling Mountain raw materials. Chinese original / 中文原文：history：国家非遗湖北篇记述其由咸宁向宜昌的传播及武陵山区原料利用。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Traditional Tea Processing Techniques and Associated Social Practices in China: Hubei Chapter | https://www.ihchina.cn/project_details/28517.html Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”湖北篇 | https://www.ihchina.cn/project_details/28517.html Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html culture： It connects southwestern Hubei tea-making traditions with the brick-tea trade and should be understood alongside transmission relationships involving Zhaoliqiao and Yangloudong. Chinese original / 中文原文：culture：它连接鄂西南制茶传统与砖茶商贸，应与赵李桥、羊楼洞等传承关系并列理解。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional Tea Processing Techniques and Associated Social Practices in China: Hubei Chapter | https://www.ihchina.cn/project_details/28517.html Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”湖北篇 | https://www.ihchina.cn/project_details/28517.html Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html Step-by-step processing / Intangible Heritage website / six principal Changshengchuan processes Chinese original / 中文原文：逐步工序 / 非遗网／长盛川六项主工序 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Primary processing ： Process southwestern Hubei tea into base tea material. Key observations: Chinese original / 中文原文：1. 初制：将鄂西南茶叶加工为原料茶。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html 2. Fermentation / oxidation ： The raw material enters the fermentation stage. Key observations: Chinese original / 中文原文：2. 发酵：原料进入发酵阶段。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html 3. Refining ： Refine and sort the fermented material. Key observations: Chinese original / 中文原文：3. 精制：对发酵后的原料精制整理。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html 4. Blending ： Combine raw materials according to product requirements. Key observations: Chinese original / 中文原文：4. 拼配：按产品要求组合原料。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html 5. Pressing ： Press into a brick. Key observations: Chinese original / 中文原文：5. 压制：压成砖形。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html 6. Baking and wrapping ： The original combines baking and packaging under the term hongbao. Key observations: Chinese original / 中文原文：6. 烘包：原文合称烘包，涵盖烘制与包装。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fairly even brick surface, clear edges and corners, tightly compressed. Chinese original / 中文原文：外形与汤色原描述：砖面较平整、棱角清楚，紧实。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Traditional Tea Processing Techniques and Associated Social Practices in China: Hubei Chapter | https://www.ihchina.cn/project_details/28517.html Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”湖北篇 | https://www.ihchina.cn/project_details/28517.html Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html Source description of aroma ： Aged, mellow aromatic style of green-brick tea. Chinese original / 中文原文：香气来源描述：青砖茶陈醇香型。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html Source description of taste ： Full-bodied and harmonious in style. Chinese original / 中文原文：滋味来源描述：以醇厚、协调为风格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html Hubei tourism material / Changshengchuan Qingzhuan Tea advertising feature description (ungraded). ： Finished tea is greenish brown; liquor is reddish yellow. Chinese original / 中文原文：湖北文旅资料／长盛川青砖茶广告专版描述（未分级）：成品茶色泽青褐；汤色红黄。 Evidence Status: source_supported； Location in the source: 2023-12-07, a two-page advertisement on pages 06–07. PDF page 1, right-hand continuation of “Traditional Tea Processing Techniques and Associated Social Practices,” sentence on Changshengchuan Qingzhuan Tea. ； Scope: An advertising feature credited to Hubei's Department of Culture and Tourism, not independent testing. No batch or grade is distinguished. Only dry-leaf and liquor colours explicitly naming Changshengchuan are extracted; the preceding sentence's infused-leaf description for Zhaoliqiao brick tea cannot be transferred. Chinese original / 中文原文：证据状态：source_supported；原文位置：2023-12-07第06—07版跨页广告，PDF第1页“传统制茶技艺及其相关习俗”节右续栏，长盛川青砖茶句；适用范围：广告专版、来源标注湖北文旅厅，非独立实测。未分产品批次或等级，仅提取明确点名长盛川的干茶色泽与汤色；前一句赵李桥砖茶叶底不能挪用。 Witnessing Jingchu Cultural Transmission and Development Through Intangible Heritage: Traditional Tea Processing and Associated Customs | https://paper.people.com.cn/rmrbhwb/images/2023-12/07/06/rmrbhwb2023120706.pdf Chinese original / 中文原文：在非遗中见证荆楚文化传承发展：传统制茶技艺及其相关习俗 | https://paper.people.com.cn/rmrbhwb/images/2023-12/07/06/rmrbhwb2023120706.pdf Xingyue’s personal tasting, 2022 / Changshengchuan three-year-aged chocolate-shaped Qingzhuan cake. ： The author describes the sample brewed on that occasion: rose-red liquor; sweet, mellow and full taste; fresh tea aroma; even, glossy black-brown infused leaves. Chinese original / 中文原文：星月2022年个人品饮／长盛川三年陈巧克力饼青砖茶：作者描述该次开泡样本：茶汤玫瑰红；入口甘醇饱满；茶香清香；叶底均匀、黑褐油润。 Evidence Status: source_supported； Location in the source: Public article lines 68–76, the same product sample after brewing. ； Scope: Limited to the Changshengchuan three-year-aged chocolate-style tea cake that the author says they purchased in the 2022 article. “Three-year-aged” is the product designation in the text; batch and age were not verified. This is a person's public tasting, not a manufacturer or national standard. It cannot cover all Changshengchuan products and is not this library's independent testing. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开文章第68—76行，开泡之后的同一产品样本段；适用范围：仅2022年文章中作者自述购入的长盛川三年陈巧克力饼茶样；“三年陈”为文中产品称呼，未核批次或年限。个人公开品饮，不是厂家或国家标准，不能外推长盛川全部产品，不称本馆独立实测。 An Affordable, Generous, Warming Winter Tea — Qingzhuan Chocolate-shaped Cakes. | https://www.zhihu.com/tardis/bd/art/591305905 Chinese original / 中文原文：便宜大碗又温暖的冬日好茶——青砖茶巧克力饼 | https://www.zhihu.com/tardis/bd/art/591305905 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The added infused-leaf description is limited to one product tasted by a public author. It is not upgraded to a manufacturer specification or whole-category quality requirement. Chinese original / 中文原文：新增叶底来自公开作者的单款个人品饮范围；未据此升级为厂家规范或整类品质要求。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Changshengchuan Qingzhuan Tea: tea brick and liquor Chinese original / 中文原文：实物图：长盛川青砖茶：茶砖与茶汤 https://mzw.hubei.gov.cn/ztzl/jcfy/jcxm/202310/W020231019353796719204.png https://mzw.hubei.gov.cn/ztzl/jcfy/jcxm/202310/t20231019_4903558.shtml Basis for the match: The government heritage feature's caption explicitly identifies Changshengchuan Green-Brick Tea production techniques. The original tea brick is directly embossed with 'Changshengchuan', and its dragon pattern and tea liquor are clearly visible. The body text matches the traditional Yichang origin recorded in the library. Chinese original / 中文原文：对应依据：政府非遗专题图注明确长盛川青砖茶制作技艺，原图茶砖直接压有“长盛川”并清晰可见龙纹及茶汤；正文与库中宜昌传统产区一致。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A physical Changshengchuan dragon-pattern green-brick sample, with no production year inferred; not confused with Zhaoliqiao bricks in the same article. Chinese original / 中文原文：样本范围：长盛川龙纹青砖实物样本，未推断生产年份；未混用同文赵李桥茶砖。 Xiaguan Tuocha Chinese original / 中文原文：下关沱茶 Xiaguan, Dali Bai Autonomous Prefecture, Yunnan Chinese original / 中文原文：云南省大理白族自治州下关 identity： A compressed tea known for its conical, hollow-bottomed form and Xiaguan tea-making tradition. The shape name does not determine raw or ripe processing. Chinese original / 中文原文：identity：以圆锥窝头状形制及下关制茶传统著称的紧压茶，形制名不等同于生熟工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 process： Sieve and sort, blend and weigh sun-dried material, then steam and roll, press into shape and dry. Chinese original / 中文原文：process：晒青原料筛拣、拼配、称量、蒸揉后压制成形、干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 appearance： Raised upper surface and concave bottom, resembling a thick-walled bowl. Chinese original / 中文原文：appearance：上部隆起、底部内凹，类似厚壁碗。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 aroma： Actual aroma varies with material, processing, and ageing; “tuo” alone does not imply ripe tea’s aged aroma. Chinese original / 中文原文：aroma：实际香气依原料、工艺及陈放而异，不凭“沱”字推断熟茶陈香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 taste： Tea flavour varies with raw or ripe processing and raw-material grade. Chinese original / 中文原文：taste：茶味随生熟及原料等级变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 history： Xiaguan Tuocha Making Craft entered the national intangible cultural heritage list in 2011. Chinese original / 中文原文：history：下关沱茶制作技艺于2011年列入国家级非遗。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 culture： Bai tea-making practices, mould pressing and regional trade jointly form the Tuocha tradition. Chinese original / 中文原文：culture：白族制茶实践、模具压制及区域贸易共同形成沱茶传统。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Step-by-step processing / Intangible Cultural Heritage website / Xiaguan Tuocha (using sun-dried green tea as raw material) Chinese original / 中文原文：逐步工序 / 非遗网／下关沱茶（晒青茶为原料） Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Sieving and sorting ： Sieve Yunnan large-leaf sun-dried green tea and remove impurities. Key observations: Chinese original / 中文原文：1. 筛分拣剔：对云南大叶种晒青茶筛选、除杂。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 2. Blending semi-finished tea ： Combine semi-finished raw materials. Key observations: Chinese original / 中文原文：2. 半成品拼配：组合半成品原料。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 3. Weighing, steaming, and rolling ： Weigh material to product requirements, then steam and roll to soften. Key observations: Chinese original / 中文原文：3. 称量与蒸揉：按产品要求称料，蒸揉软化。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 4. Pressing into shape ： Compress into a tuo shape with a central hollow. Key observations: Chinese original / 中文原文：4. 压制成型：压成中间下凹的沱形。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 5. Drying and packaging ： Dry and package after shaping. Key observations: Chinese original / 中文原文：5. 干燥包装：成型后干燥并包装。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Raised upper surface and concave bottom, resembling a thick-walled bowl. Chinese original / 中文原文：外形与汤色原描述：上部隆起、底部内凹，类似厚壁碗。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Source description of aroma ： Actual aroma varies with material, processing, and ageing; “tuo” alone does not imply ripe tea’s aged aroma. Chinese original / 中文原文：香气来源描述：实际香气依原料、工艺及陈放而异，不凭“沱”字推断熟茶陈香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Source description of taste ： Tea flavour varies with raw or ripe processing and raw-material grade. Chinese original / 中文原文：滋味来源描述：茶味随生熟及原料等级变化。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Xiaguan Technical Centre · Aged October 2004 Jia Tuo Sample (Tasted in 2020) ： Dry-leaf appearance: a well-rounded tuo shape with clearly defined strips, greenish-brown with visible white down. Liquor colour: initially bright orange-red, gradually orange-yellow and golden in the middle infusions, then bright yellow with a slight red cast. Aroma: interwoven aged, honey and smoky notes. Taste: mellow and full; mild fruit acidity and light astringency dissipate quickly, with sustained returning sweetness. Infused leaves: tender, even, soft, yellow and bright. Chinese original / 中文原文：下关技术中心 · 2004年10月甲沱陈放样本（2020年品鉴）：外形：沱形圆整，条索清楚，青褐色并显白毫；汤色：初段橙红明亮，中段逐渐橙黄、金黄，末段黄亮略红；香气：陈香、蜜香与烟香交融；滋味：醇厚，微果酸和轻涩很快化开，回甘持续；叶底：嫩匀柔软，黄而明亮。 Evidence Status: source_supported； Location in the source: Tasting record dated 2020-07-28: dry tea / early, middle and final infusions / infused leaves. ； Scope: Authored by the Xiaguan Technical Center and supplied by the Xiaguan Tuocha subscription account; Aipu Tea explicitly labels the article as an authorized republication. The full republished text was read in this round, but the original public-account article was not obtained; source_supported. The sample was produced in October 2004 and tasted on 2020-07-28, with 10 years of storage in Guangdong and 5 years in Dali recorded. It does not represent newly made Jia Tuo or other storage batches. Chinese original / 中文原文：证据状态：source_supported；原文位置：2020-07-28品鉴记录：干茶/初中末段/叶底；适用范围：下关技术中心署名、下关沱茶订阅号供稿，爱普茶网明确标示获授权转载。本次读取转载全文，未取得公众号原稿；source_supported。样本生产于2004年10月，2020-07-28品鉴，记录广东仓储10年、大理仓储5年；不代表新制甲沱或其他仓储批次。 Aged-tea notes: Xiaguan tuocha (Grade A) | https://www.ipucha.com/chayezx/chapin/2241.html Chinese original / 中文原文：老茶笔记：下关沱茶（甲级） | https://www.ipucha.com/chayezx/chapin/2241.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Loosened dry leaves from Xiaguan Grade A Tuocha (October 2004 sample). Chinese original / 中文原文：实物图：下关甲级沱茶撬散干茶（2004年10月样本） https://www.ipucha.com/uploadfile/2020/0803/20200803053912180.jpg https://www.ipucha.com/chayezx/chapin/2241.html Basis for the match: Aipucha states that it republishes the Xiaguan Tuocha subscription account with authorisation, with text by the technical centre and images by Guancha. The original page's dry-tea section corresponds to the loosened sample, with explicit production and storage records. Chinese original / 中文原文：对应依据：爱普茶网注明经授权转载下关沱茶订阅号，技术中心撰文、关茶供图；原页干茶节对应已撬散样品，生产及仓储记录明确。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Xiaguan Grade A Tuocha sample produced in October 2004 and tasted in 2020. The tea has been broken up into the cup, not shown as a complete tuo. Chinese original / 中文原文：样本范围：下关甲级沱茶2004年10月生产样本，2020年品鉴；茶已撬散入杯，并非完整沱形。 Ning'er Pu'er Tribute Tea Chinese original / 中文原文：宁洱普洱贡茶 Ning'er Hani and Yi Autonomous County, Pu'er, Yunnan Chinese original / 中文原文：云南省普洱市宁洱哈尼族彝族自治县 identity： A traditional handmade product associated with the principal transmission area of the national heritage element 'Pu'er Tea Making Craft: Tribute Tea Making Craft'. Chinese original / 中文原文：identity：国家级“普洱茶制作技艺（贡茶制作技艺）”主要流传地对应的传统手工产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html process： After picking and sorting, heat-fix, roll and sun-dry into sun-dried green tea, then steam, roll, press into shape, dry, and package. Products may include loose and compressed tea. Chinese original / 中文原文：process：采选后杀青、揉晒成晒青茶，再蒸揉、压制定型、干燥包装；可有散茶和紧压茶等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html appearance： Products may be loose or compressed, not uniformly one cake-tea form. Chinese original / 中文原文：appearance：依制品可呈散形或紧压形，不能统一为一种饼茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html aroma： Tea aroma formed by sun-drying and ageing, varying with product condition. Chinese original / 中文原文：aroma：晒青及陈放形成的茶香，随产品状态变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html taste： Determined by raw material and ageing; “tribute tea” is not a fixed taste grade. Chinese original / 中文原文：taste：由原料与陈放决定，不把“贡茶”作为固定口感等级。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html history： Entered the national heritage list in 2008. Yunnan's Department of Agriculture and Rural Affairs explicitly limits it to the traditional hand-workshop practice of Ning'er, excluding the artificial post-fermentation process of the 1970s. Chinese original / 中文原文：history：2008年列入国家级非遗。云南省农业农村厅明确其专指宁洱手工作坊传统，不含1970年代人工后发酵工艺。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html culture： Worship of the tea deity, timely picking and sorting, family workshop transmission and master–apprentice teaching form the project's cultural core. Chinese original / 中文原文：culture：祭茶神、择时采选、作坊家传和师徒传授，是这一项目的文化核心。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Step-by-step processing / Intangible Heritage website / tribute-tea making techniques Chinese original / 中文原文：逐步工序 / 非遗网／贡茶制作技艺 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Selecting raw material ： Hand-pick according to requirements for location, season and buds and leaves. Key observations: Chinese original / 中文原文：1. 采选原料：依采地、采期和芽叶要求手摘。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 2. Heat-fixing, rolling, and sun-drying ： Process the fresh leaves into sun-dried green tea. Key observations: Chinese original / 中文原文：2. 杀青揉晒：将鲜叶加工为晒青茶。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 3. Steam, roll and compress into shape ： Steam sun-dried green tea until soft, then roll, press and shape. Key observations: Chinese original / 中文原文：3. 蒸揉压制定型：将晒青茶蒸软、揉压并定型。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 4. Drying and packaging ： Package after making the corresponding finished tea. Key observations: Chinese original / 中文原文：4. 干燥包装：制成相应成品茶后包装。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Products may be loose or compressed, not uniformly one cake-tea form. Chinese original / 中文原文：外形与汤色原描述：依制品可呈散形或紧压形，不能统一为一种饼茶。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Source description of aroma ： Tea aroma formed by sun-drying and ageing, varying with product condition. Chinese original / 中文原文：香气来源描述：晒青及陈放形成的茶香，随产品状态变化。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Source description of taste ： Determined by raw material and ageing; “tribute tea” is not a fixed taste grade. Chinese original / 中文原文：滋味来源描述：由原料与陈放决定，不把“贡茶”作为固定口感等级。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er tea (tribute tea) making techniques | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Chinese original / 中文原文：普洱茶（贡茶）制作技艺 | https://nync.yn.gov.cn/html/2023/lvseshipin-lunbo_1211/402722.html Joint tasting of China Tea Heritage Tribute-craft Jingua MTAJ23113 / Yuncai Longzhu MTAJ23233 (2024-01-22) ： A joint record for two raw teas made from Kunlu Mountain material in Ning'er: tightly formed, dark green and downy; golden liquor, floral-honey aroma, sweet and smooth on entry; yellow-green, soft and tender infused leaves. Chinese original / 中文原文：中茶非遗贡技金瓜MTAJ23113/蕴彩龙珠MTAJ23233联合品评（2024-01-22）：两款宁洱困鹿山原料生茶的联合记录：紧结墨绿显毫；汤呈金黄，花蜜香，入口甘润；叶底黄绿柔嫩。 Evidence Status: source_supported； Location in the source: Brewing review, lines 117–201; uses the third-infusion description, with dry tea and final infused leaves from the same joint record. ； Scope: A joint product-development-department tasting published by Yipiecha, using a 110 mL gaiwan and 8 g of tea. Limited to these two batches, not testing of the entire production area. COFCO’s official site verifies only product identity, not the original sensory account. Chinese original / 中文原文：证据状态：source_supported；原文位置：开汤品评L117–201；取第三泡描述，干茶与末端叶底同一联合记录；适用范围：一撇茶发布的产品研发部联合品评，110mL盖碗、8g；仅这两个批次，非全产区实测。中粮官网只核产品身份，不为感官原稿背书。 Kunlushan Gongji Tea Farm in Ning'er, Yunnan Recreates the Flavour of Tribute Tea from a Century Ago | https://www.sohu.com/a/756346170_100132368 Chinese original / 中文原文：云南宁洱县困鹿山贡技茶场还原百年前的贡茶之味 | https://www.sohu.com/a/756346170_100132368 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The original publisher presented both products together in one brewing review and did not identify which product each infusion belonged to. The joint-sample scope is retained rather than splitting it into two independent reviews. Chinese original / 中文原文：原发布者将两款共同列作一个开汤品评，未分别注明每泡属于哪一款；保留联合样本范围，不拆成两次独立评价。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Ning'er Pu'er Tribute Tea, Golden Melon Finished Form (Li Xingchang Huangshi Longtuan Commercial Sample) Chinese original / 中文原文：实物图：宁洱普洱贡茶金瓜成品（李兴昌皇室龙团商品样本） https://ichtea.com/cdn/shop/files/jinguagongcha-20.jpg?v=1765101815&width=3743 https://ichtea.com/zh-hans/products/huangshilongtuan-jinguagongcha Basis for the match: The original heritage-product page on Dayatang explicitly identifies Li Xingchang's personally made Imperial Dragon-Ball Golden-Melon Tribute Tea and raw material from Kunlu Mountain, Ning'er, Yunnan. The product image shows an exposed compressed golden-melon tea ball. Tea cakes of other years on the same page were excluded. Chinese original / 中文原文：对应依据：大雅堂非遗商品原页明确李兴昌亲制皇室龙团金瓜贡茶与云南宁洱困鹿山原料，商品图为裸露压制金瓜茶团；已排除同页其他年份茶饼。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A 2017 Imperial Dragon-Ball Golden-Melon Tribute Tea 2499 g product sample, as labeled on the original sales page. A modern heritage-inspired product, not a Qing tea artifact. Chinese original / 中文原文：样本范围：2017年皇室龙团金瓜贡茶2499克商品样本，按销售原页标注；现代传承商品，不作为清代茶实物。 Yiwu Tribute Tea Chinese original / 中文原文：易武贡茶 Yiwu Town, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Chinese original / 中文原文：云南省西双版纳傣族自治州勐腊县易武镇 identity： A cultural designation formed through Yiwu regional Pu’er tea and tribute-tea history, not equivalent to Ning’er’s national tribute-tea heritage project. Chinese original / 中文原文：identity：易武地域普洱茶及贡茶历史形成的文化称谓，不等于宁洱国家级贡茶技艺项目。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html process： After sorting fresh leaves, heat-fix, roll and sun-dry; traditional Qizi cakes and similar products are then steam-pressed. Chinese original / 中文原文：process：鲜叶分拣后杀青、揉捻、晒青，传统七子饼等产品再蒸压成形。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html appearance： Compressed forms include Qizi cakes and round tea; raw-material appearance varies among villages. Chinese original / 中文原文：appearance：可见七子饼、圆茶等紧压形制，不同村寨原料外形有差异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html aroma： Local material describes nectar-like aroma and lingering fragrance in the cup; individual products differ. Chinese original / 中文原文：aroma：地方材料描述花蜜样香及杯底留香，具体产品有差别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html taste： Common local style descriptions include delicate, mellow, or sweet and smooth. Chinese original / 中文原文：taste：常见细腻、醇和或甜润的地方风格描述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html history： Yunnan's Department of Civil Affairs material from 2024 cites the 1836 Yong'an Bridge inscription and lists old tea firms and tea-case remains. This entry did not examine an original rubbing of the inscription. Chinese original / 中文原文：history：云南省民政厅2024年资料引用1836年永安桥碑并列出老茶号与茶案遗存；本条未核阅原碑拓本。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html culture： Old tea mountains, historic tea firms, caravan roads, and multiethnic villages form Yiwu tea’s local cultural network. Chinese original / 中文原文：culture：古茶山、老茶号、马帮道路和多民族村寨构成易武茶的地方文化网络。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html The processing method specified by the main record remains to be verified; only other explicitly named variants are presented below. Chinese original / 中文原文：主档案所限定的工艺仍待核，以下仅为其他具名版本。 Step-by-step processing / Yiwu Tribute Tea: Fresh-Leaf-to-Primary-Tea Demonstration at the 2026 Tea Contest Chinese original / 中文原文：逐步工序 / 易武贡茶：2026斗茶大会鲜叶至毛茶展示版本 The report ends at primary tea and does not list every step for a finished compressed product. It remains a primary-processing version and is not completed with Ning'er tribute-tea or generic Pu'er processing. Scope: source_scoped_initial_processing_variant. Chinese original / 中文原文：报道的终点为毛茶，未列紧压成品全部工序；保持初制版本，不以宁洱贡茶或泛普洱工艺补足。 适用范围：source_scoped_initial_processing_variant 1. Picking ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：1. 采摘：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Yiwu Tea Competition on the 16th–17th: experience report from fresh leaves to crude tea. | https://www.sohu.com/a/1021727763_120815119 Chinese original / 中文原文：易武斗茶大会16日—17日举行：鲜叶至毛茶体验报道 | https://www.sohu.com/a/1021727763_120815119 2. Spreading to air ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：2. 摊晾：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Yiwu Tea Competition on the 16th–17th: experience report from fresh leaves to crude tea. | https://www.sohu.com/a/1021727763_120815119 Chinese original / 中文原文：易武斗茶大会16日—17日举行：鲜叶至毛茶体验报道 | https://www.sohu.com/a/1021727763_120815119 3. Heat-fixing ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：3. 杀青：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Yiwu Tea Competition on the 16th–17th: experience report from fresh leaves to crude tea. | https://www.sohu.com/a/1021727763_120815119 Chinese original / 中文原文：易武斗茶大会16日—17日举行：鲜叶至毛茶体验报道 | https://www.sohu.com/a/1021727763_120815119 4. Rolling ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：4. 揉捻：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Yiwu Tea Competition on the 16th–17th: experience report from fresh leaves to crude tea. | https://www.sohu.com/a/1021727763_120815119 Chinese original / 中文原文：易武斗茶大会16日—17日举行：鲜叶至毛茶体验报道 | https://www.sohu.com/a/1021727763_120815119 5. Sun-drying ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：5. 晒干：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Yiwu Tea Competition on the 16th–17th: experience report from fresh leaves to crude tea. | https://www.sohu.com/a/1021727763_120815119 Chinese original / 中文原文：易武斗茶大会16日—17日举行：鲜叶至毛茶体验报道 | https://www.sohu.com/a/1021727763_120815119 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Compressed forms include Qizi cakes and round tea; raw-material appearance varies among villages. Chinese original / 中文原文：外形与汤色原描述：可见七子饼、圆茶等紧压形制，不同村寨原料外形有差异。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Source description of aroma ： Local material describes nectar-like aroma and lingering fragrance in the cup; individual products differ. Chinese original / 中文原文：香气来源描述：地方材料描述花蜜样香及杯底留香，具体产品有差别。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Source description of taste ： Common local style descriptions include delicate, mellow, or sweet and smooth. Chinese original / 中文原文：滋味来源描述：常见细腻、醇和或甜润的地方风格描述。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 First Provincial Place-name Cultural Heritage Publicity Series — Yiwu. | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html Chinese original / 中文原文：第一批省级地名文化遗产系列宣传——易武 | https://ynmz.yn.gov.cn/cms/dimingfengcai/10083.html 2019 Fuyuanchang Private Collection Yiwu 357 g raw tea cake (2021 sales article). ： The product text describes a full, even tea cake with tightly formed strips and visible golden down; orange-yellow liquor, gentle floral aroma, a smooth, light, sweet taste, and thick, supple infused leaves. Chinese original / 中文原文：2019福元昌私享易武357g生茶饼（2021年销售文）：商品文中的茶饼饱满匀称、条索紧结，金毫显；茶汤橙黄，花香柔和，口感顺滑清甜，叶底肥厚柔韧。 Evidence Status: source_supported； Location in the source: Four consecutive paragraphs: opening the cake, after brewing, aroma and taste. ； Scope: A marketing product description limited to the 2019 Fuyuanchang Private Yiwu raw-tea cake. The original specifies sun-dried spring material from large-leaf tall trees in the Yiwu tea area, not all Yiwu Tribute Tea or historical tribute tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：茶饼打开、冲泡过后、香气、入口四个连续自然段；适用范围：营销性产品描述，仅2019年福元昌私享易武生茶饼；原文明确取易武茶区大叶种大树晒青春料，不代表所有易武贡茶或历史贡茶。 Presale | Fuyuanchang Yiwu Raw Pu'er, a Replica “King of Pu'er,” for Just a Few Hundred Yuan | https://news.sina.cn/2021-08-14/detail-ikqcfncc2859889.d.html?wm=3049_0015 Chinese original / 中文原文：预售丨福元昌易武普洱生茶，复刻版“普洱茶王”，捡漏只要几百元 | https://news.sina.cn/2021-08-14/detail-ikqcfncc2859889.d.html?wm=3049_0015 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Reposted product sales descriptions are not independent sensory assessments. Historical dates, ageing speed, testing and investment claims are excluded. Chinese original / 中文原文：转载的商品销售说明不等于独立审评；历史年代、陈化速度、检测和投资宣传未采入。 A named Yiwu competition’s primary-processing demonstration, ending at crude tea; not the full Ning’er national tribute-tea heritage process. Chinese original / 中文原文：本条为易武具名赛事初制展示，只到毛茶，非宁洱贡茶国家非遗全流程。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Raw-tea liquor from Cheshunhao, a traditional Yiwu tribute-tea brand Chinese original / 中文原文：实物图：易武贡茶传统品牌车顺号的生茶茶汤 https://www.cheshunhao.com/assets/heritage/tea-soup-poster.jpg https://www.cheshunhao.com/ Basis for the match: The original eastern-China agent website for Cheshunhao identifies this video cover in its historical-images section as a liquor close-up, a cup of tea, and the liquor colour of Yiwu ancient-tree raw tea. The original page’s address and origin are Yiwu, Mengla, Yunnan. Chinese original / 中文原文：对应依据：车顺号品牌华东代理网站原页在历史影像单元以茶汤微距、一杯茶汤、易武古树生茶的汤色指认此视频封面；原页地址及产区为云南勐腊易武。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： Original video cover image of liquor from Cheshunhao's Yiwu ancient-tree raw tea. Year and batch are unspecified; it is not a specimen of historical tribute tea. Chinese original / 中文原文：样本范围：车顺号易武古树生茶茶汤视频封面原图，具体年份与批次未注明，不等同历史贡茶实物。 Menghai Pu'er Tea-Making Craft (Dayi) Chinese original / 中文原文：勐海普洱茶制作技艺（大益） Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Chinese original / 中文原文：云南省西双版纳傣族自治州勐海县 identity： A national traditional tea-making heritage entry safeguarded by Menghai Tea Factory. Dayi is a brand and heritage identifier, not a botanical cultivar. Chinese original / 中文原文：identity：以勐海茶厂为保护单位的国家级传统制茶技艺条目；大益是品牌与传承标识，不是植物品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea-making techniques (TAETEA tea-making techniques) | https://www.ihchina.cn/project_details/14622/ Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://www.ihchina.cn/project_details/14622/ Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html process： The technical focus is raw-material blending and controlled post-fermentation, combining different materials to achieve a relatively consistent product style. Chinese original / 中文原文：process：技术重点为原料拼配与人工后发酵，通过不同原料组合形成相对稳定的产品风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea-making techniques (TAETEA tea-making techniques) | https://www.ihchina.cn/project_details/14622/ Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://www.ihchina.cn/project_details/14622/ Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html appearance： Loose or compressed products; form depends on product specifications. Chinese original / 中文原文：appearance：有散茶或紧压产品，形态取决于产品规格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html aroma： Ripe tea products may exhibit an aged post-fermentation aroma. This does not mean every product from the brand is ripe tea. Chinese original / 中文原文：aroma：熟茶产品可体现后发酵陈香，不代表该品牌全部产品都为熟茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html taste： Blending emphasizes harmony and batch style. Chinese original / 中文原文：taste：拼配重视协调性及批次风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea-making techniques (TAETEA tea-making techniques) | https://www.ihchina.cn/project_details/14622/ Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://www.ihchina.cn/project_details/14622/ history： The project entered the national intangible cultural heritage list in 2008. The historical factory-establishment date and later brand-establishment date must be recorded separately. Chinese original / 中文原文：history：2008年该项目列入国家级非遗。历史建厂日期与后来品牌建立日期应分开，不能混写。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Pu'er tea-making techniques (TAETEA tea-making techniques) | https://www.ihchina.cn/project_details/14622/ Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://www.ihchina.cn/project_details/14622/ Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html culture： Factory technicians' transmission of experience, blending methods and fermentation management show the connection between traditional knowledge and modern production. Chinese original / 中文原文：culture：工厂技师的经验传授、拼配方法和发酵管理体现传统知识与现代生产的衔接。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pu'er tea-making techniques (TAETEA tea-making techniques) | https://www.ihchina.cn/project_details/14622/ Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://www.ihchina.cn/project_details/14622/ Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html The processing method specified by the main record remains to be verified; only other explicitly named variants are presented below. Chinese original / 中文原文：主档案所限定的工艺仍待核，以下仅为其他具名版本。 Step-by-step processing / Dayi Manor: 2017 hand-pressing experience with 200 g of sun-dried crude tea. Chinese original / 中文原文：逐步工序 / 大益庄园：2017年200克晒青毛茶手工压饼体验 Begins with sun-dried unrefined tea already sorted clean by the instructor; 200 g is the specification for this experience. Earlier picking and pan-firing were not reported as primary processing of the same batch, so rolling and sun-drying are not added. This experience does not cover Dayi fermentation or production-scale blending. Scope: source_scoped_experience_variant Chinese original / 中文原文：从师傅预先挑拣干净的晒青毛茶开始，200克为本次体验规格。此前摘叶、炒青未被报道为同批原料完成初制，不补揉捻晒青；此体验不覆盖大益发酵及量产拼配。 适用范围：source_scoped_experience_variant 1. Weigh and load into canvas bags ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：1. 称重、装帆布袋：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Make a Tea Cake Built for the Long Run at Dayi Manor (reposted bylined travel report from Daguan Weekly, issue 5, 2017). | https://www.sohu.com/a/147150810_657802 Chinese original / 中文原文：在大益庄园 做一饼会长跑的茶（《大观周刊》2017年第5期·旅游署名报道转载） | https://www.sohu.com/a/147150810_657802 2. Steaming to soften ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：2. 蒸软：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Make a Tea Cake Built for the Long Run at Dayi Manor (reposted bylined travel report from Daguan Weekly, issue 5, 2017). | https://www.sohu.com/a/147150810_657802 Chinese original / 中文原文：在大益庄园 做一饼会长跑的茶（《大观周刊》2017年第5期·旅游署名报道转载） | https://www.sohu.com/a/147150810_657802 3. Ball-rolling into shape ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：3. 团揉成型：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Make a Tea Cake Built for the Long Run at Dayi Manor (reposted bylined travel report from Daguan Weekly, issue 5, 2017). | https://www.sohu.com/a/147150810_657802 Chinese original / 中文原文：在大益庄园 做一饼会长跑的茶（《大观周刊》2017年第5期·旅游署名报道转载） | https://www.sohu.com/a/147150810_657802 4. Pressing and rolling with a stone mill ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：4. 石磨压碾：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Make a Tea Cake Built for the Long Run at Dayi Manor (reposted bylined travel report from Daguan Weekly, issue 5, 2017). | https://www.sohu.com/a/147150810_657802 Chinese original / 中文原文：在大益庄园 做一饼会长跑的茶（《大观周刊》2017年第5期·旅游署名报道转载） | https://www.sohu.com/a/147150810_657802 5. Removing the cloth bag and air-drying ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：5. 去布袋晾干：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Make a Tea Cake Built for the Long Run at Dayi Manor (reposted bylined travel report from Daguan Weekly, issue 5, 2017). | https://www.sohu.com/a/147150810_657802 Chinese original / 中文原文：在大益庄园 做一饼会长跑的茶（《大观周刊》2017年第5期·旅游署名报道转载） | https://www.sohu.com/a/147150810_657802 6. Wrapping in tissue paper ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：6. 棉纸包装：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Make a Tea Cake Built for the Long Run at Dayi Manor (reposted bylined travel report from Daguan Weekly, issue 5, 2017). | https://www.sohu.com/a/147150810_657802 Chinese original / 中文原文：在大益庄园 做一饼会长跑的茶（《大观周刊》2017年第5期·旅游署名报道转载） | https://www.sohu.com/a/147150810_657802 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Loose or compressed products; form depends on product specifications. Chinese original / 中文原文：外形与汤色原描述：有散茶或紧压产品，形态取决于产品规格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Source description of aroma ： Ripe tea products may exhibit an aged post-fermentation aroma. This does not mean every product from the brand is ripe tea. Chinese original / 中文原文：香气来源描述：熟茶产品可体现后发酵陈香，不代表该品牌全部产品都为熟茶。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er is distinguished by its rich aged aroma | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Chinese original / 中文原文：陈香浓郁是普洱 | https://cnafun.moa.gov.cn/zt/gjcr/202005/t20200513_6343917.html Source description of taste ： Blending emphasizes harmony and batch style. Chinese original / 中文原文：滋味来源描述：拼配重视协调性及批次风格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Pu'er tea-making techniques (TAETEA tea-making techniques) | https://www.ihchina.cn/project_details/14622/ Chinese original / 中文原文：普洱茶制作技艺（大益茶制作技艺） | https://www.ihchina.cn/project_details/14622/ Dayi official website · description of the raw pu'er series ： Dry-leaf appearance: dark green, evenly proportioned and well formed, moderately compact. Liquor colour: bright; the source states no hue. Aroma: fresh and clean. Taste: full. Infused leaves: thick and yellow-green. Chinese original / 中文原文：大益官网 · 生茶系列描述：外形：色泽墨绿，形状匀称端正，松紧适度；汤色：明亮（原文未注明色相）；香气：清纯；滋味：浓厚；叶底：肥厚、黄绿。 Evidence Status: primary_source_verified； Location in the source: Dayi Raw Tea Festival ； Scope: Dayi Group’s official website separately describes the qualities of its own “Dayi Raw Tea” and “Dayi Ripe Tea” series. These are not independent tests or necessarily any particular annual batch of the listed 7542 or 7572 products. They are not extended to other Menghai manufacturers or all Pu’er tea. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：大益生茶节；适用范围：大益集团官网分别介绍自有“大益生茶”“大益熟茶”系列的品质；非独立实测，也不等同于页上列举的7542或7572任一年批次。不外推其他勐海厂家和全部普洱茶。 TAETEA: introduction to raw and ripe Pu'er tea series | https://www.dayitea.com/en/da-yi-m-cha Chinese original / 中文原文：大益茶：生茶与熟茶系列介绍 | https://www.dayitea.com/en/da-yi-m-cha Dayi official website · description of the ripe pu'er series ： Dry-leaf appearance: reddish brown, evenly proportioned and regular, moderately compressed. Liquor colour: rich bright red. Aroma: aged. Taste: mellow and full with returning sweetness. Infused leaves: reddish brown. Chinese original / 中文原文：大益官网 · 熟茶系列描述：外形：色泽红褐，形状匀称端正，松紧适度；汤色：红浓明亮；香气：陈香；滋味：醇厚回甘；叶底：红褐。 Evidence Status: primary_source_verified； Location in the source: Dayi Ripe Tea Festival ； Scope: Dayi Group’s official website separately describes the qualities of its own “Dayi Raw Tea” and “Dayi Ripe Tea” series. These are not independent tests or necessarily any particular annual batch of the listed 7542 or 7572 products. They are not extended to other Menghai manufacturers or all Pu’er tea. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：大益熟茶节；适用范围：大益集团官网分别介绍自有“大益生茶”“大益熟茶”系列的品质；非独立实测，也不等同于页上列举的7542或7572任一年批次。不外推其他勐海厂家和全部普洱茶。 TAETEA: introduction to raw and ripe Pu'er tea series | https://www.dayitea.com/en/da-yi-m-cha Chinese original / 中文原文：大益茶：生茶与熟茶系列介绍 | https://www.dayitea.com/en/da-yi-m-cha Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The 2017 Dayi Manor cake-pressing experience is a source-limited example, not all Dayi production processes. Chinese original / 中文原文：2017年大益庄园压饼体验是来源限定样本，不等同大益全部生产工艺。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dayi 7542 raw Pu'er cake (batch 2201). Chinese original / 中文原文：实物图：大益7542普洱生茶茶饼（2201批次） https://cdn.dayitea.com/web/image/1257-40ca72ef/old_qizi.jpg?access_token=15aef199-7390-4d1c-a6ad-0ce58d55cf32 https://www.dayitea.com/news/sheng-er-wang-zhe-chuan-shi-biao-gan-2022nian-da-yi-7542rong-yao-shang-shi-2022-03-12-4 Basis for the match: The Dayi Group's official website publishes this product and explicitly identifies Menghai Tea Factory and large-leaf sun-dried raw material from the Menghai tea area. The original image in the product section directly shows an unwrapped tea cake. Chinese original / 中文原文：对应依据：大益集团官网发布该产品，明确勐海茶厂及勐海茶区大叶种晒青原料；产品段中的原图直接呈现未包装茶饼。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Dayi 7542 raw-tea product sample associated with Menghai Pu'er making techniques, 2022 batch 2201. It cannot represent every Dayi tea. Chinese original / 中文原文：样本范围：勐海普洱茶制作技艺的大益7542生茶商品样本，2022年2201批次，不能代表全部大益茶。 De'ang Sour Tea Chinese original / 中文原文：德昂族酸茶 De'ang communities in Dehong Dai and Jingpo Autonomous Prefecture and other areas of Yunnan Chinese original / 中文原文：云南省德宏傣族景颇族自治州等德昂族聚居区 identity： A distinctive De’ang tea made by anaerobic microbial fermentation, including edible wet tea and dry tea for drinking. Chinese original / 中文原文：identity：德昂族以厌氧微生物发酵形成的特色茶，包含食用湿茶和饮用干茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Dehong's first monograph on De'ang Sour Tea published | https://mzzj.yn.gov.cn/html/2024/difangdongtai_0509/53864.html Chinese original / 中文原文：德宏首部研究德昂族酸茶专著出版发行 | https://mzzj.yn.gov.cn/html/2024/difangdongtai_0509/53864.html process： Fresh leaves are heat-fixed, rolled and anaerobically fermented, then pounded or crushed, shaped and dried. Wet tea does not follow the complete drying route for a brewed-tea product. Chinese original / 中文原文：process：鲜叶杀青、揉捻、厌氧发酵后，舂制或捣碎、成形、干燥；湿茶不走完整干燥饮茶路径。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 appearance： Liquor brewed from dry tea may be yellow-green, golden or red depending on ageing; wet tea is eaten as food. Chinese original / 中文原文：appearance：干茶冲泡后汤色可随陈放呈黄绿、金黄或红色；湿茶作为食物。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 aroma： Slightly tart aroma. Chinese original / 中文原文：aroma：微酸香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 taste： Gentle and refreshing, with a sweet aftertaste. Chinese original / 中文原文：taste：柔和爽口，回味带甘甜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 history： De'ang Sour Tea Making Craft entered the national intangible cultural heritage list in 2021. Modern field research records its production and culture. Chinese original / 中文原文：history：2021年德昂族酸茶制作技艺进入国家级非遗；现代田野研究记录了其制作和文化。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Study of De'ang sour-tea production techniques and culture | https://xb.ynau.edu.cn/jwk_sk/article/doi/10.3969/j.issn.1004-390X%28s%29.2015.01.023 Chinese original / 中文原文：德昂族酸茶制作工艺和文化研究 | https://xb.ynau.edu.cn/jwk_sk/article/doi/10.3969/j.issn.1004-390X%28s%29.2015.01.023 culture： Tea participates in De’ang food, drink, ritual, and ethnic narratives. Creation stories about tea are cultural expression, not scientific conclusions on plant origins. Chinese original / 中文原文：culture：茶参与德昂族食饮、礼俗和族群叙事；创世茶故事是文化表达，不是植物起源科学结论。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Study of De'ang sour-tea production techniques and culture | https://xb.ynau.edu.cn/jwk_sk/article/doi/10.3969/j.issn.1004-390X%28s%29.2015.01.023 Chinese original / 中文原文：德昂族酸茶制作工艺和文化研究 | https://xb.ynau.edu.cn/jwk_sk/article/doi/10.3969/j.issn.1004-390X%28s%29.2015.01.023 Step-by-step processing / Intangible Cultural Heritage website / main operations for dry sour tea intended for drinking Chinese original / 中文原文：逐步工序 / 非遗网／饮用干酸茶主工序 Moist sour tea is eaten. This sequence includes drying and applies only to dry tea for drinking. The original page gives no fermentation conditions; figures are not invented. Chinese original / 中文原文：湿酸茶用于食用；本流程包含干燥，仅对应饮用干茶路径。发酵条件原页未给出，不自行补数值。 1. Heat-fixing and rolling ： First fix and roll fresh leaves of the Yunnan large-leaf cultivar. Key observations: Chinese original / 中文原文：1. 杀青揉捻：云南大叶种鲜叶先杀青并揉捻。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 2. Anaerobic fermentation ： Ferment under anaerobic conditions. Key observations: Chinese original / 中文原文：2. 厌氧发酵：在厌氧条件下发酵。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 3. Pounding or crushing ： Treat the fermented leaves, then begin shaping. Key observations: Chinese original / 中文原文：3. 舂制或捣碎：处理发酵叶，进入做形。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 4. Shaping and drying ： Shape and dry the tea into dry tea for drinking. Key observations: Chinese original / 中文原文：4. 做形干燥：将茶做形、干燥成为饮用干茶。 关键观察： “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Liquor brewed from dry tea may be yellow-green, golden or red depending on ageing; wet tea is eaten as food. Chinese original / 中文原文：外形与汤色原描述：干茶冲泡后汤色可随陈放呈黄绿、金黄或红色；湿茶作为食物。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Source description of aroma ： Slightly tart aroma. Chinese original / 中文原文：香气来源描述：微酸香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Source description of taste ： Gentle and refreshing, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：柔和爽口，回味带甘甜。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 Heritage website / dry sour-tea drinking description (varying with storage age). ： Liquor colour: yellow-green, golden yellow or red depending on age; aroma: slightly sour; taste: gentle and refreshing, with a sweet aftertaste. Chinese original / 中文原文：非遗网／干酸茶饮用描述（随存放年限有别）：汤色：依年限可呈黄绿色、金黄色或红色；香气：嗅之微酸；滋味：轻柔爽口、回味甘甜 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 “Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter. | https://www.ihchina.cn/project_details/28520 Chinese original / 中文原文：“中国传统制茶技艺及其相关习俗”云南篇 | https://www.ihchina.cn/project_details/28520 2024 patent application CN118985725A / Example 1: crushed-form compressed dry De’ang Sour Tea. ： Dry-leaf appearance: deep brown and glossy or brown-green; compressed forms of moderate firmness and uniform size, without delamination or surface flaking. Liquor colour: deep yellow and bright. Aroma: a distinctive sour aroma. Taste: mildly sour, with a sweet aftertaste and mouth-watering effect. Infused leaves: yellow-brown. Chinese original / 中文原文：2024专利申请CN118985725A／实施例1捣碎型德昂酸茶紧压干茶：干茶：深褐且油润或呈褐绿；紧压形状松紧适度、大小匀称，不起层脱面；汤色：黄浓，明亮；香气：独特的酸香；滋味：微酸，回甘生津；叶底：黄褐。 Evidence Status: primary_source_verified； Location in the source: PDF page 8 / specification page 5 of 6, [0091]. ； Scope: The applicant's description of modern mechanically crushed Embodiment 1, not independent testing or a category-wide standard. It is kept separate from the infusion comparison starting at [0092]; control samples or taste descriptions in another passage do not replace this item. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第8页／说明书5/6页[0091]；适用范围：申请人对其现代机械捣碎型实施例1的描述，非独立实测或全类标准。与[0092]以后另列的浸泡比较分开，不把对比例或另一段滋味替换本条。 A Preparation Method for Crushed-form Compressed De’ang Sour Tea (CN118985725A). | https://patents.google.com/patent/CN118985725A/zh Chinese original / 中文原文：一种捣碎型德昂酸茶紧压茶的制备方法（CN118985725A） | https://patents.google.com/patent/CN118985725A/zh Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 This entry concerns an example supplied by a patent applicant in 2024. It does not establish that the patent was granted, that the product passed official sensory evaluation, or that all De'ang sour tea has the same colour, aroma and taste. Chinese original / 中文原文：本条是2024年专利申请人实施例，不能据此认定专利已获授权、产品通过官方审评，或所有德昂酸茶有相同色香味。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Defeng De'ang Sour Tea finished strands and infused liquor Chinese original / 中文原文：实物图：德凤德昂酸茶条状成品与冲泡茶汤 https://www.guchaju.com/uploads/allimg/191107/0R5494154-5.jpg https://m.guchaju.com/cha/1281.html Basis for the match: The original Guchaju page explicitly republishes Defeng Tea Industry material. The body discusses De'ang sour tea in Dehong and Defeng's standardised strip-shaped sour-tea process. The illustrations bear the Defeng Tea Industry mark and show finished tea and liquor. Chinese original / 中文原文：对应依据：古茶居原页明确转载德凤茶业，正文说明德宏德昂族酸茶及德凤规范化条形酸茶工艺；配图带德凤茶业标记，展示成品及茶汤。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A modern strip-shaped sour-tea sample made by Defeng Tea following De'ang craft; it does not represent the appearance of traditional wet sour tea eaten as food. Chinese original / 中文原文：样本范围：德凤茶业延续德昂族工艺制作的现代条状酸茶样本，不作为传统湿食酸茶的外形。 Jinshan Cuiya Chinese original / 中文原文：金山翠芽 Zhenjiang, Jiangsu Chinese original / 中文原文：江苏省镇江市 identity： Jinshan Cuiya comes from Zhenjiang City, Jiangsu. This entry records the product within its GI-protected area. The protection requirements describe flat, straight, tapered, even leaves, emerald green with visible down; a fresh, full taste; bright emerald-green liquor; a high, lasting aroma; and tender, even, plump infused leaves. Chinese original / 中文原文：identity：金山翠芽产自江苏省镇江市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形扁平挺削匀整，色翠显毫，滋味鲜浓、汤色翠绿明亮，香高持久、叶底嫩匀肥壮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Fuding Dahaocha, Fuding Dabaicha, Fuyun No. 6 and others. Chinese original / 中文原文：raw_material：福鼎大毫茶、福鼎大白茶、福云六号等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： The area's soils reflect a north–south transition zone, with yellow sandy and Huanggang soil types distributed by terrain. Huanggang soils have high clay content and relatively high exchangeable hydrogen, aluminium and base ions, with rich mineral nutrients suitable for tea-plant growth. Chinese original / 中文原文：environment：产区土壤呈南北过渡带特性，依地势分布有黄砂土、黄刚土土种。黄刚土粘粒含量高，交换性氢、铝和盐基离子较高，矿质养分丰富，适合于茶树生长发育。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Picking fresh leaves. Begin in late March or early April, continuing until around Grain Rain, when overwintered tea buds have grown to one bud and one leaf. Special grade consists mainly of single buds approximately 2.5 cm long, without disease, pest damage, frost damage, fish leaves or scales. Chinese original / 中文原文：harvest：鲜叶采摘。在3月下旬或4月初至谷雨前后，当越冬茶芽生长至一芽一叶时开始采摘。特级以单芽为主，芽长2.5cm左右，无病虫、无冻伤、无鱼叶、鳞片等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Fresh-leaf handling. Use bamboo utensils and spread no more than 2 cm deep in a clean, dry, ventilated, shaded environment at about 20°C and at least 70% relative humidity. 2. Heat-fixing. Control temperature and time until the leaves change from bright green to dark green and the grassy smell disappears. 3. Cooling. Spread the fixed leaves in a ventilated place, 2–4 cm deep, for 15–20 minutes. 4. Leaf alignment and shaping. Keep the tea at about 40°C. Promptly spread after alignment, no more than 3 cm deep, and cool for 20 minutes until the buds and leaves become pliable again. 5. Return to the pan for drying. Control temperature and time until rubbing the tea by hand produces a few fragments and weight loss reaches 65%. 6. Final drying. Use hot air at 60–80°C with a layer 1–1.5 cm deep, turning as it dries. 7. Cooling. Cool the fully dried tea to room temperature. 8. Hand refining. Air-sort or hand-winnow to remove flakes and broken leaves, then sieve out fines. Chinese original / 中文原文：process：1.鲜叶处理。使用竹制品器具，厚度不超过2cm。在室温20℃左右、相对湿度70%以上的洁净、干燥、通风、阴凉环境中摊放。2.杀青。控制温度和时间，叶色由鲜绿转为暗绿，青草气消失。3.摊凉。杀青后的茶叶置于通风透气处摊凉，摊凉厚度为2～4cm，摊凉时间15-20分钟。4.理条整形。保持茶叶温度在40℃左右。理条后及时摊凉，厚度不超过3cm，摊凉20分钟，至芽叶回软。5.回锅干燥。控制温度和时间，直至手捻茶叶有少量碎片，失重率65%。6.足干。控制热风温度在60～80℃，厚度1～1.5cm，边烘边翻。7.摊凉。足干后的茶叶摊凉至室温。8.手工精制。风选或手工簸，除去片、断碎茶叶，筛去茶末。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Flat, straight, sharply defined and even, emerald green with visible down; fresh, rich taste; bright emerald-green liquor; high, lasting aroma; tender, even and plump infused leaves. Chinese original / 中文原文：quality：外形扁平挺削匀整，色翠显毫，滋味鲜浓、汤色翠绿明亮，香高持久、叶底嫩匀肥壮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Zhenjiang expert interview records that the project began in 1982 under Chen Chuan's guidance and was successfully developed in 1985 by the municipal forestry research institute, Xiashu Tea Farm, Gaozi Tea Farm and other units. This is a modern research-developed famous tea; Zhenjiang's ancient tea history cannot directly serve as its creation history. Chinese original / 中文原文：history：镇江专家访谈记载：1982年在陈椽指导下立项，1985年由市林科所、下蜀茶场、高资茶场等单位共同研制成功。属于现代研发名茶，不能把镇江古代茶史直接作为其创制史。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Zhenjiang Jinshan Cuiya Online Appreciation Livestream Draws Enthusiastic Interest | https://www.jsw.com.cn/2022/0402/1685109.shtml Chinese original / 中文原文：镇江金山翠芽“云鉴赏”公益直播热度满满 | https://www.jsw.com.cn/2022/0402/1685109.shtml culture： Local tea events and expert livestreams promote Jinshan Cuiya. Zhongling Spring and the anecdote of substituting tea for wine belong to Zhenjiang's broader tea culture; they are not evidence that this particular tea existed in antiquity. Chinese original / 中文原文：culture：当地通过茶风大赏、专家直播等传播金山翠芽。中泠泉及以茶代酒典故属于镇江广义茶文化背景，不是该茶在古代已经存在的证据。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Zhenjiang Jinshan Cuiya Online Appreciation Livestream Draws Enthusiastic Interest | https://www.jsw.com.cn/2022/0402/1685109.shtml Chinese original / 中文原文：镇江金山翠芽“云鉴赏”公益直播热度满满 | https://www.jsw.com.cn/2022/0402/1685109.shtml Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 809–812, the Jinshan Cuiya processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第809—812页，金山翠芽加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Fresh-leaf treatment ： Use bamboo implements, spreading no more than 2 cm deep in a clean, dry, ventilated, shaded environment at about 20°C and relative humidity at least 70%. Key observations: Chinese original / 中文原文：1. 鲜叶处理：使用竹制品器具，厚度不超过2cm。在室温20℃左右、相对湿度70%以上的洁净、干燥、通风、阴凉环境中摊放。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Control temperature and time until leaves change from fresh green to dark green and the grassy smell disappears. Key observations: Chinese original / 中文原文：2. 杀青：控制温度和时间，叶色由鲜绿转为暗绿，青草气消失。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： The original lists “spreading to cool” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊凉：原文将“摊凉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening and shaping ： Keep the tea at about 40°C. Promptly spread to cool after strip-shaping, no more than 3 cm thick, for 20 minutes until the buds and leaves soften again. Key observations: Chinese original / 中文原文：4. 理条整形：保持茶叶温度在40℃左右。理条后及时摊凉，厚度不超过3cm，摊凉20分钟，至芽叶回软。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Returning to the pan for drying ： Control temperature and time until rubbing produces a few leaf fragments, with 65% weight loss. Key observations: Chinese original / 中文原文：5. 回锅干燥：控制温度和时间，直至手捻茶叶有少量碎片，失重率65%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Final drying ： Keep hot-air temperature at 60–80°C, thickness 1– Key observations: Chinese original / 中文原文：6. 足干：控制热风温度在60～80℃，厚度1～ 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Spreading to cool ： The original lists “spreading to cool” as step 7 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 摊凉：原文将“摊凉”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Manual refining ： Winnow mechanically or by hand to remove flakes and broken leaves, and screen out fines. Key observations: Chinese original / 中文原文：8. 手工精制：风选或手工簸，除去片、断碎茶叶，筛去茶末。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat, straight, sharply defined and even, emerald green with visible down; fresh, rich taste; bright emerald-green liquor; high, lasting aroma; tender, even and plump infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形扁平挺削匀整，色翠显毫，滋味鲜浓、汤色翠绿明亮，香高持久、叶底嫩匀肥壮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 809 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第809页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: flat, straight, tapered and even, emerald green with visible down; liquor colour: bright emerald green; aroma: high and lasting; taste: fresh and strong; infused leaves: tender, even and plump. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：扁平挺削匀整，色翠显毫；汤色：翠绿明亮；香气：香高持久；滋味：鲜浓；叶底：嫩匀肥壮 Evidence Status: primary_source_verified； Location in the source: PDF pages 809–812, Jinshan Cuiya: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第809—812页，金山翠芽质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Runzhou District, Jingkou District, Zhenjiang New Area, Dantu District, Danyang City, and Jurong City in Zhenjiang, Jiangsu Province, covering 27 towns/subdistricts: Jiangqiao Town and Qilidian Subdistrict in Runzhou; Jianbi Town and Xiangshan Subdistrict in Jingkou; Dinggang Town, Dalu Town, Dagang Subdistrict, and Dingmao Subdistrict in Zhenjiang New Area; Guyang, Shangdang, Gaozi, Baoyan, and Xinfeng towns in Dantu; Situ, Yunyang, Picheng, Houxiang, and Yanling towns in Danyang; and Xiashu, Biancheng, Baitu, Huayang, Huangmei, Houbai, Maoshan, Tianwang, and Guozhuang towns in Jurong. Chinese original / 中文原文：保护产地范围：江苏省镇江市润州区、京口区、镇江新区、丹徒区、丹阳市、句容市，包括润州区蒋桥镇、七里甸街道办事处，京口区谏壁镇、象山街道办事处，镇江新区丁岗镇、大路镇、大港街道办事处、丁卯街道办事处，丹徒区谷阳镇、上党镇、高资镇、宝堰镇、辛丰镇，丹阳市司徒镇、云阳镇、埤城镇、后巷镇、延陵镇，句容市下蜀镇、边城镇、白兔镇、华阳镇、黄梅镇、后白镇、茅山镇、天王镇、郭庄镇等27个镇（街办）。 Raw materials & cultivars ： Fuding Dahaocha, Fuding Dabaicha, Fuyun No. 6 and others. Chinese original / 中文原文：原料与品种：福鼎大毫茶、福鼎大白茶、福云六号等。 Growing environment ： The area's soils reflect a north–south transition zone, with yellow sandy and Huanggang soil types distributed by terrain. Huanggang soils have high clay content and relatively high exchangeable hydrogen, aluminium and base ions, with rich mineral nutrients suitable for tea-plant growth. Chinese original / 中文原文：生长环境：产区土壤呈南北过渡带特性，依地势分布有黄砂土、黄刚土土种。黄刚土粘粒含量高，交换性氢、铝和盐基离子较高，矿质养分丰富，适合于茶树生长发育。 Plucking requirements ： Picking fresh leaves. Begin in late March or early April, continuing until around Grain Rain, when overwintered tea buds have grown to one bud and one leaf. Special grade consists mainly of single buds approximately 2.5 cm long, without disease, pest damage, frost damage, fish leaves or scales. Chinese original / 中文原文：采摘要求：鲜叶采摘。在3月下旬或4月初至谷雨前后，当越冬茶芽生长至一芽一叶时开始采摘。特级以单芽为主，芽长2.5cm左右，无病虫、无冻伤、无鱼叶、鳞片等。 Processing requirements ： 1. Fresh-leaf handling. Use bamboo utensils and spread no more than 2 cm deep in a clean, dry, ventilated, shaded environment at about 20°C and at least 70% relative humidity. 2. Heat-fixing. Control temperature and time until the leaves change from bright green to dark green and the grassy smell disappears. 3. Cooling. Spread the fixed leaves in a ventilated place, 2–4 cm deep, for 15–20 minutes. 4. Leaf alignment and shaping. Keep the tea at about 40°C. Promptly spread after alignment, no more than 3 cm deep, and cool for 20 minutes until the buds and leaves become pliable again. 5. Return to the pan for drying. Control temperature and time until rubbing the tea by hand produces a few fragments and weight loss reaches 65%. 6. Final drying. Use hot air at 60–80°C with a layer 1–1.5 cm deep, turning as it dries. 7. Cooling. Cool the fully dried tea to room temperature. 8. Hand refining. Air-sort or hand-winnow to remove flakes and broken leaves, then sieve out fines. Chinese original / 中文原文：加工要求：1.鲜叶处理。使用竹制品器具，厚度不超过2cm。在室温20℃左右、相对湿度70%以上的洁净、干燥、通风、阴凉环境中摊放。2.杀青。控制温度和时间，叶色由鲜绿转为暗绿，青草气消失。3.摊凉。杀青后的茶叶置于通风透气处摊凉，摊凉厚度为2～4cm，摊凉时间15-20分钟。4.理条整形。保持茶叶温度在40℃左右。理条后及时摊凉，厚度不超过3cm，摊凉20分钟，至芽叶回软。5.回锅干燥。控制温度和时间，直至手捻茶叶有少量碎片，失重率65%。6.足干。控制热风温度在60～80℃，厚度1～1.5cm，边烘边翻。7.摊凉。足干后的茶叶摊凉至室温。8.手工精制。风选或手工簸，除去片、断碎茶叶，筛去茶末。 Sensory qualities ： Flat, straight, sharply defined and even, emerald green with visible down; fresh, rich taste; bright emerald-green liquor; high, lasting aroma; tender, even and plump infused leaves. Chinese original / 中文原文：感官品质：外形扁平挺削匀整，色翠显毫，滋味鲜浓、汤色翠绿明亮，香高持久、叶底嫩匀肥壮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=809 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Jinshan Cuiya dry leaves (named sample from a tea merchant) Chinese original / 中文原文：实物图：金山翠芽干茶（茶商具名样品） https://cdn11.bigcommerce.com/s-qzq8dm5/images/stencil/600x600/products/16857/221670/C0386_10__01466.1614742509.jpg?c=2 https://dragonteahouse.biz/supreme-organic-jin-shan-cui-ya-chinese-green-tea/ Basis for the match: The Dragon Tea House product page separately lists Jin Shan Cui Ya and explicitly identifies Zhenjiang, Jiangsu as its origin. Each image was checked; the selected image shows flat, straight dry tea on a plate and matches both the product title and image alt text. Chinese original / 中文原文：对应依据：Dragon Tea House 商品页单列 Jin Shan Cui Ya（金山翠芽），正文明确产自江苏镇江；已逐图核验盘装扁直干茶，图与该商品标题及图像替代文字一致。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Jinshan Cuiya product sample sold by Dragon Tea House. This does not promote the product or treat its grade label as a general quality conclusion. Chinese original / 中文原文：样本范围：Dragon Tea House 所售金山翠芽商品样品；不推广商品，也不将其等级标签当作普遍品质结论。 Yangxian Xueya Chinese original / 中文原文：阳羡雪芽 Wuxi, Jiangsu Chinese original / 中文原文：江苏省无锡市 identity： Yangxian Xueya comes from Wuxi, Jiangsu Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, straight leaves with fine tips, vivid green with visible down, an elegant fresh aroma, a fresh and mellow taste, clear liquor, and tender, uniform infused leaves. Chinese original / 中文原文：identity：阳羡雪芽产自江苏省无锡市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧直锋妙、色泽翠绿显毫、内质香气清雅、滋味鲜醇、汤色清澈、叶底嫩匀。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Seed-propagated Yixing local population, Jiukeng, and Qimen Zhuye cultivars; clonal Fuding Dahaocha, Fuding Dabaicha, Zhenong 139, and others. Chinese original / 中文原文：raw_material：有性系宜兴群体种、鸠坑种、祁门楮叶种，无性系福鼎大毫茶、福鼎大白茶、浙农139等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Hilly mountain land mainly with yellow soil; soil depth ≥40 cm, pH 5–6.5, organic matter 2.0%–2.5%. Chinese original / 中文原文：environment：土壤以、黄壤为主的丘陵山区，土层厚度≥40cm，pH值5～6.5，有机质2.0%～2.5%。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick fresh single buds or shoots of one bud with one or two leaves from tea bushes growing within Yixing's administrative area. They must be fresh-coloured and intact, without deterioration or off-odours, diseased or pest-damaged buds and leaves, hollow buds, fish leaves, purple buds, detached leaves, mature paired leaves or non-tea foreign matter. Chinese original / 中文原文：harvest：采摘生长在宜兴行政区域内茶树单芽、一芽一、二叶鲜叶，色泽新鲜、完整，无劣变或异味，无病虫害芽叶、空心芽，不带鱼叶、紫芽、单张、夹叶老片和非茶类夹杂物。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing sequence: spreading, heat-fixing, light rolling, initial drying, re-rolling, strip straightening, shaping and drying, final drying. 1. Spreading. Promptly grade and spread fresh leaves in clean leaf-holding troughs or on bamboo trays or curtains for 4–6 hours, until they give off a fresh aroma. 2. Heat-fixing. Use a rotary-drum heat-fixing machine, treating the buds and leaves evenly and thoroughly. A moisture content of 56%–58% marks the appropriate endpoint. After heat-fixing, use a fan to cool the leaves, release moisture, and lower leaf temperature. 3. Light rolling. After cooling, initially roll the heat-fixed leaves in a rolling machine without pressure for 3–5 minutes, then under pressure for 3–5 minutes, then release the pressure and roll for another 2 minutes. 4. Initial drying. Promptly break up the initially rolled leaves and dry at 90–110°C for 5 minutes to 45% moisture content. The appropriate endpoint is when the leaves do not readily form a ball when squeezed, naturally separate when released, and retain elasticity. 5. Re-rolling. Roll without pressure for 2–3 minutes, gradually apply pressure for 4–5 minutes, then roll without pressure for 2–3 minutes. Repeat twice, then remove from the rolling drum. 6. Strip straightening. Use a vibrating straightening machine at a trough temperature of 80–100°C for 5–8 minutes. When the strips are tight and straight, aroma emerges, and moisture content reaches 30%, remove and spread to cool. 7. Shaping and drying. Shape and dry in a pan or dryer at 70–80°C for 5–8 minutes, removing at 15% moisture content. 8. Final drying. Use a dryer for fine specialty tea at 70–80°C for 10–15 minutes, until dry-tea moisture content is no more than 6.5%. Chinese original / 中文原文：process：工艺流程：摊放、杀青、轻度揉捻、初烘、复揉、理条、整形干燥、足干。1.摊放。鲜叶及时分级摊放在洁净的贮叶槽、竹匾或竹帘上，摊放时间4-6小时，以鲜叶散发出清香为宜。2.杀青。使用滚筒杀青机，芽叶要杀匀、杀透，含水量56%～58%为杀青适度。杀青结束后用风扇吹凉，散发水分、降低叶温。3.轻度揉捻。杀青叶冷却后使用揉捻机初揉，初揉时需空揉3-5分钟，然后加压3-5分钟，再松压空揉2分钟。4.初烘。初揉叶及时解块后进行初烘，初烘温度掌握在90～110℃，时间5分钟，含水量45%，手握茶叶不易成团，松手茶叶自然散开有弹性为初烘适度。5.复揉。先空揉2-3分钟，逐渐加压4-5分钟，再空揉2-3分钟。反复二次后出桶下机。6.理条。选用振动理条机，槽锅温度80～100℃，时间5-8分钟，茶条紧直、香气外溢，含水量30%出锅摊凉。7.整形干燥。在炒锅或烘培机上整形干燥。温度70～80℃，时间5-8分钟，含水量15%下机。8.足干。选用名优茶烘干机烘干，温度70～80℃，时间10-15分钟，干茶含水量在6.5%以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tight, straight leaves with fine tips, emerald-green colour and visible down; delicate aroma, fresh and mellow taste, clear liquor and tender, even infused leaves. Chinese original / 中文原文：quality：外形紧直锋妙、色泽翠绿显毫、内质香气清雅、滋味鲜醇、汤色清澈、叶底嫩匀。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Wuxi materials place development of current Yangxian Xueya in the 1980s, recording tea scholar Zhang Zhicheng’s revival and innovation using Yixing material. Ancient Yangxian tribute tea was steamed cake tea, different in manufacture and drinking from today’s loose green tea. Chinese original / 中文原文：history：无锡资料将现行阳羡雪芽的研制置于20世纪80年代，记茶学家张志澄利用宜兴种开展恢复创新。古阳羡贡茶曾是蒸制饼茶，与今天散形绿茶的制作和饮用方式有别。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Yangxian Cha | https://daj.wuxi.gov.cn/doc/2008/02/16/2426837.shtml Chinese original / 中文原文：阳羡茶 | https://daj.wuxi.gov.cn/doc/2008/02/16/2426837.shtml Distinctive Brand Portfolio Expands: Three Wuxi Agricultural Products Receive National Geographical Indications. | https://www.wxbh.gov.cn/doc/2025/08/11/4626997.shtml Chinese original / 中文原文：特色品牌矩阵再扩容 无锡3个农产品获“国字号”地理标志 | https://www.wxbh.gov.cn/doc/2025/08/11/4626997.shtml culture： The tea name draws on the old Yangxian place name and Su Shi’s tea poetry. Ancient Yangxian tribute banquets, Yixing tea making, and modern local culture provide context; ancient tribute tea and the current product must be distinguished. Chinese original / 中文原文：culture：茶名借阳羡旧地名和苏轼咏茶诗意；古代阳羡贡茶宴、宜兴制茶与现代地方茶文化共同提供背景，须区分古代贡茶和现行产品。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Yangxian Cha | https://daj.wuxi.gov.cn/doc/2008/02/16/2426837.shtml Chinese original / 中文原文：阳羡茶 | https://daj.wuxi.gov.cn/doc/2008/02/16/2426837.shtml Distinctive Brand Portfolio Expands: Three Wuxi Agricultural Products Receive National Geographical Indications. | https://www.wxbh.gov.cn/doc/2025/08/11/4626997.shtml Chinese original / 中文原文：特色品牌矩阵再扩容 无锡3个农产品获“国字号”地理标志 | https://www.wxbh.gov.cn/doc/2025/08/11/4626997.shtml Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 828–830, the processing section for Yangxian Xueya. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第828—830页，阳羡雪芽加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading ： Promptly grade the fresh leaves and spread them on clean leaf-storage troughs, bamboo trays, or bamboo curtains for 4–6 hours, ideally until they release a fresh aroma. Key observations: Chinese original / 中文原文：1. 摊放：鲜叶及时分级摊放在洁净的贮叶槽、竹匾或竹帘上，摊放时间4-6小时，以鲜叶散发出清香为宜。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Use a rotary-drum heat-fixing machine, treating buds/leaves evenly and thoroughly to 56%–58% moisture. Afterward, fan-cool to release moisture and lower leaf temperature. Key observations: Chinese original / 中文原文：2. 杀青：使用滚筒杀青机，芽叶要杀匀、杀透，含水量56%～58%为杀青适度。杀青结束后用风扇吹凉，散发水分、降低叶温。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Light rolling ： After cooling the heat-fixed leaves, use a rolling machine for initial rolling: 3–5 minutes without pressure, then 3–5 minutes with pressure, followed by 2 minutes without pressure. Key observations: Chinese original / 中文原文：3. 轻度揉捻：杀青叶冷却后使用揉捻机初揉，初揉时需空揉3-5分钟，然后加压3-5分钟，再松压空揉2分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： Promptly break up the initially rolled leaves, then dry at 90–110°C for 5 minutes to 45% moisture content. The appropriate endpoint is when leaves do not readily form a ball when squeezed, naturally separate when released, and retain elasticity. Key observations: Chinese original / 中文原文：4. 初烘：初揉叶及时解块后进行初烘，初烘温度掌握在90～110℃，时间5分钟，含水量45%，手握茶叶不易成团，松手茶叶自然散开有弹性为初烘适度。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat rolling ： Roll without pressure for 2–3 minutes, gradually apply pressure for 4–5 minutes, then roll without pressure for another 2–3 minutes. Repeat twice before unloading the machine. Key observations: Chinese original / 中文原文：5. 复揉：先空揉2-3分钟，逐渐加压4-5分钟，再空揉2-3分钟。反复二次后出桶下机。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Straightening ： Use a vibrating straightener at a trough temperature of 80–100°C for 5–8 minutes. When strips are tight and straight, aroma emerges, and moisture reaches 30%, remove and spread to cool. Key observations: Chinese original / 中文原文：6. 理条：选用振动理条机，槽锅温度80～100℃，时间5-8分钟，茶条紧直、香气外溢，含水量30%出锅摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Shaping and drying ： Shape and dry in a pan or baking machine at 70–80°C for 5–8 minutes, removing at 15% moisture. Key observations: Chinese original / 中文原文：7. 整形干燥：在炒锅或烘培机上整形干燥。温度70～80℃，时间5-8分钟，含水量15%下机。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Final drying ： Dry in a premium-tea dryer at 70–80°C for 10–15 minutes, with dry-tea moisture content at Key observations: Chinese original / 中文原文：8. 足干：选用名优茶烘干机烘干，温度70～80℃，时间10-15分钟，干茶含水量在 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, straight leaves with fine tips, emerald-green colour and visible down; delicate aroma, fresh and mellow taste, clear liquor and tender, even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形紧直锋妙、色泽翠绿显毫、内质香气清雅、滋味鲜醇、汤色清澈、叶底嫩匀。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 828 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第828页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements (following the original wording). ： Dry-leaf appearance: tight and straight with fine tips, emerald green with visible down; liquor colour: clear; aroma: delicate; taste: fresh and mellow; infused leaves: tender and even. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求（按原文用词）：干茶外形：紧直锋妙、色泽翠绿显毫；汤色：清澈；香气：清雅；滋味：鲜醇；叶底：嫩匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 828–830, Yangxian Xueya quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第828—830页，阳羡雪芽质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Nine towns, subdistricts and parks in Yixing, Wuxi, Jiangsu: Zhangzhu, Xizhu, Taihua, Xinjie, Dingshu, Hufu, Xushe, Yicheng and the Environmental Science and Technology Industrial Park. Chinese original / 中文原文：保护产地范围：江苏省无锡市宜兴市张渚、西渚、太华、新街、丁蜀、湖父、徐舍、宜城、环科园共9个镇（街道、园）。 Raw materials & cultivars ： Seed-propagated Yixing local population, Jiukeng, and Qimen Zhuye cultivars; clonal Fuding Dahaocha, Fuding Dabaicha, Zhenong 139, and others. Chinese original / 中文原文：原料与品种：有性系宜兴群体种、鸠坑种、祁门楮叶种，无性系福鼎大毫茶、福鼎大白茶、浙农139等。 Growing environment ： Hilly mountain land mainly with yellow soil; soil depth ≥40 cm, pH 5–6.5, organic matter 2.0%–2.5%. Chinese original / 中文原文：生长环境：土壤以、黄壤为主的丘陵山区，土层厚度≥40cm，pH值5～6.5，有机质2.0%～2.5%。 Plucking requirements ： Pick fresh single buds or shoots of one bud with one or two leaves from tea bushes growing within Yixing's administrative area. They must be fresh-coloured and intact, without deterioration or off-odours, diseased or pest-damaged buds and leaves, hollow buds, fish leaves, purple buds, detached leaves, mature paired leaves or non-tea foreign matter. Chinese original / 中文原文：采摘要求：采摘生长在宜兴行政区域内茶树单芽、一芽一、二叶鲜叶，色泽新鲜、完整，无劣变或异味，无病虫害芽叶、空心芽，不带鱼叶、紫芽、单张、夹叶老片和非茶类夹杂物。 Processing requirements ： Processing sequence: spreading, heat-fixing, light rolling, initial drying, re-rolling, strip straightening, shaping and drying, final drying. 1. Spreading. Promptly grade and spread fresh leaves in clean leaf-holding troughs or on bamboo trays or curtains for 4–6 hours, until they give off a fresh aroma. 2. Heat-fixing. Use a rotary-drum heat-fixing machine, treating the buds and leaves evenly and thoroughly. A moisture content of 56%–58% marks the appropriate endpoint. After heat-fixing, use a fan to cool the leaves, release moisture, and lower leaf temperature. 3. Light rolling. After cooling, initially roll the heat-fixed leaves in a rolling machine without pressure for 3–5 minutes, then under pressure for 3–5 minutes, then release the pressure and roll for another 2 minutes. 4. Initial drying. Promptly break up the initially rolled leaves and dry at 90–110°C for 5 minutes to 45% moisture content. The appropriate endpoint is when the leaves do not readily form a ball when squeezed, naturally separate when released, and retain elasticity. 5. Re-rolling. Roll without pressure for 2–3 minutes, gradually apply pressure for 4–5 minutes, then roll without pressure for 2–3 minutes. Repeat twice, then remove from the rolling drum. 6. Strip straightening. Use a vibrating straightening machine at a trough temperature of 80–100°C for 5–8 minutes. When the strips are tight and straight, aroma emerges, and moisture content reaches 30%, remove and spread to cool. 7. Shaping and drying. Shape and dry in a pan or dryer at 70–80°C for 5–8 minutes, removing at 15% moisture content. 8. Final drying. Use a dryer for fine specialty tea at 70–80°C for 10–15 minutes, until dry-tea moisture content is no more than 6.5%. Chinese original / 中文原文：加工要求：工艺流程：摊放、杀青、轻度揉捻、初烘、复揉、理条、整形干燥、足干。1.摊放。鲜叶及时分级摊放在洁净的贮叶槽、竹匾或竹帘上，摊放时间4-6小时，以鲜叶散发出清香为宜。2.杀青。使用滚筒杀青机，芽叶要杀匀、杀透，含水量56%～58%为杀青适度。杀青结束后用风扇吹凉，散发水分、降低叶温。3.轻度揉捻。杀青叶冷却后使用揉捻机初揉，初揉时需空揉3-5分钟，然后加压3-5分钟，再松压空揉2分钟。4.初烘。初揉叶及时解块后进行初烘，初烘温度掌握在90～110℃，时间5分钟，含水量45%，手握茶叶不易成团，松手茶叶自然散开有弹性为初烘适度。5.复揉。先空揉2-3分钟，逐渐加压4-5分钟，再空揉2-3分钟。反复二次后出桶下机。6.理条。选用振动理条机，槽锅温度80～100℃，时间5-8分钟，茶条紧直、香气外溢，含水量30%出锅摊凉。7.整形干燥。在炒锅或烘培机上整形干燥。温度70～80℃，时间5-8分钟，含水量15%下机。8.足干。选用名优茶烘干机烘干，温度70～80℃，时间10-15分钟，干茶含水量在6.5%以下。 Sensory qualities ： Tight, straight leaves with fine tips, emerald-green colour and visible down; delicate aroma, fresh and mellow taste, clear liquor and tender, even infused leaves. Chinese original / 中文原文：感官品质：外形紧直锋妙、色泽翠绿显毫、内质香气清雅、滋味鲜醇、汤色清澈、叶底嫩匀。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=828 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves and infused leaves of Yangxian Xueya Chinese original / 中文原文：实物图：阳羡雪芽干茶及叶底 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418608 https://www.pwsannong.com/booklib/database/sublibrary?ID=1405&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Yangxian Xueya, and its gallery explicitly says “Yangxian Xueya Dry Tea and Infused Leaves.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为阳羡雪芽；图集标题明确标注“阳羡雪芽干茶及叶底”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Tianmuhu Baicha Chinese original / 中文原文：天目湖白茶 Liyang, Jiangsu Chinese original / 中文原文：江苏省溧阳市 identity： Tianmu Lake White Tea comes from Liyang City, Jiangsu Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe slender, elegant, slightly flat leaves, lustrous green with a golden-yellow sheen; a rich chestnut aroma; clear, bright pale-yellow liquor; a fresh, brisk and mellow taste; and jade-white leaf blades with vivid green stems and veins. Chinese original / 中文原文：identity：天目湖白茶产自江苏省溧阳市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外观细秀略扁，色泽绿润、透显金黄；内质香气栗香馥郁，汤色鹅黄、清澈明亮，滋味鲜爽且醇，叶张玉白、茎脉翠绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Green tea. Chinese original / 中文原文：raw_material：绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mainly mountain and hilly land, with yellow sandy soil and firm yellow soil, a soil depth of at least 60 cm, and acidic soil with a pH of 4.0–6.5. Chinese original / 中文原文：environment：以山地和丘陵地为主，土壤类型为黄砂土、黄刚土，土层深度在60cm以上；土壤pH呈酸性，土壤酸度4.0～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, elegant, slightly flat appearance, lustrous green with golden colour showing through; rich chestnut aroma; pale-yellow, clear, bright liquor; fresh, brisk, mellow taste; jade-white leaf blades and emerald-green stems and veins. Chinese original / 中文原文：quality：外观细秀略扁，色泽绿润、透显金黄；内质香气栗香馥郁，汤色鹅黄、清澈明亮，滋味鲜爽且醇，叶张玉白、茎脉翠绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2021 field interview with Bian Yongqian records his introduction of Baiye No. 1 from Anji, Zhejiang, in 1999 and establishment of a planting base at Songlingtou, Liyang. This is a modern practitioner's recollection. In 2009, the Liyang Municipal Government formally designated the production area for Tianmuhu Baicha. Chinese original / 中文原文：history：2021年对卞永前的实地采访记载，他于1999年从浙江安吉引入白叶1号，在溧阳松岭头建立种植基地；此为现代从业者回忆。2009年溧阳市政府正式划定天目湖白茶产地范围。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Municipal Government Notice Defining the Tianmuhu White Tea Production Area | https://www.liyang.gov.cn/html/czly/2023/OPBCQFLQ_1215/31717.html Chinese original / 中文原文：市政府关于划定天目湖白茶产地范围的通知 | https://www.liyang.gov.cn/html/czly/2023/OPBCQFLQ_1215/31717.html Quality Grading of Tianmuhu White Tea standard issued and implemented | https://www.liyang.gov.cn/html/czly/2025/IQKAQDDQ_0113/221059.html Chinese original / 中文原文：《天目湖白茶质量分级》标准发布实施 | https://www.liyang.gov.cn/html/czly/2025/IQKAQDDQ_0113/221059.html Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html culture： A regional tea-industry emblem for Liyang. “White” in its name refers to albino buds and leaves; the current product is green tea. Modern brand transmission is mainly expressed through garden management, local standards and shared use of a collective regional brand. Chinese original / 中文原文：culture：它是溧阳区域茶业名片，名称中的白指白化芽叶，现行产品属绿茶。现代品牌传承主要体现于茶园经营、地方标准与区域公共品牌共同使用。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Municipal Government Notice Defining the Tianmuhu White Tea Production Area | https://www.liyang.gov.cn/html/czly/2023/OPBCQFLQ_1215/31717.html Chinese original / 中文原文：市政府关于划定天目湖白茶产地范围的通知 | https://www.liyang.gov.cn/html/czly/2023/OPBCQFLQ_1215/31717.html Quality Grading of Tianmuhu White Tea standard issued and implemented | https://www.liyang.gov.cn/html/czly/2025/IQKAQDDQ_0113/221059.html Chinese original / 中文原文：《天目湖白茶质量分级》标准发布实施 | https://www.liyang.gov.cn/html/czly/2025/IQKAQDDQ_0113/221059.html Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html process： The producer interview describes spreading, heat-fixing, softening and moisture equilibration, straightening and flattening, repeat pan-firing, and aroma enhancement. The method developed from techniques for Liyang specialty teas such as Shoumei and Cuibai. This is the interviewed producer's processing practice; specific equipment parameters should follow the applicable technical standard. Chinese original / 中文原文：process：生产者采访记述的工序为摊放、杀青、回软复潮、理条压扁、复炒及提香；由寿眉、翠柏等溧阳名茶制法发展而来。此处为所访生产者的加工实践，具体设备参数应服从适用技术标准。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html Step-by-step processing / Songlingtou Tianmuhu White Tea: a strand-aligning and flattening route Chinese original / 中文原文：逐步工序 / 松岭头天目湖白茶：理条压扁路线 A Songlingtou production example, not a claim that all Tianmuhu White Tea has only this version. Scope: the complete route detailed in a producer interview. Chinese original / 中文原文：这是松岭头生产实例，非宣称所有天目湖白茶仅有这一种制作版本。 适用范围：生产者采访所详述的完整加工路线 1. Spreading ： Spread fresh leaves thinly and evenly, away from direct sunlight. The text gives about 4–6 hours, until the leaves soften and aroma intensifies. Key observations: Chinese original / 中文原文：1. 摊放：鲜叶薄匀摊放并避直晒，文中为约4—6小时，以叶软、香气增强为度。 关键观察： Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html 2. Heat-fixing ： Use drum heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：采用滚筒杀青。 关键观察： Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html 3. Softening and moisture equilibration ： After blowing heat-fixed leaves cool, cover with damp gauze to redistribute moisture. Key observations: Chinese original / 中文原文：3. 回软复潮：杀青叶吹冷后覆盖湿纱布，使水分重新分布。 关键观察： Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html 4. Straightening and flattening ： First pan-fire in a straightening machine, then use a special pressing rod to flatten, continue pan-firing, and spread to cool. Key observations: Chinese original / 中文原文：4. 理条和压扁：理条机先炒，再用专用压茶棒做扁形，继续炒后摊晾。 关键观察： Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html 5. Repeat pan-firing ： Pan-process again in the straightening machine. Key observations: Chinese original / 中文原文：5. 复炒：在理条机中再次炒制。 关键观察： Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html 6. Aroma development ： The text gives aroma-development temperature of 110–120°C for about 15–20 minutes. Key observations: Chinese original / 中文原文：6. 提香：文中提香温度110—120℃，约15—20分钟。 关键观察： Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html 7. Packaging the finished product ： The “finished-product packaging” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：7. 成品包装：原文路线列明的“成品包装”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea. | https://jscxw.cn/Wap/content/1/8896.html Chinese original / 中文原文：溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载 | https://jscxw.cn/Wap/content/1/8896.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, elegant, slightly flat appearance, lustrous green with golden colour showing through; rich chestnut aroma; pale-yellow, clear, bright liquor; fresh, brisk, mellow taste; jade-white leaf blades and emerald-green stems and veins. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外观细秀略扁，色泽绿润、透显金黄；内质香气栗香馥郁，汤色鹅黄、清澈明亮，滋味鲜爽且醇，叶张玉白、茎脉翠绿。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 831 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第831页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: fine, elegant, slightly flat, lustrous green with golden tones. Liquor colour: pale yellow, clear and bright. Aroma: rich chestnut fragrance. Taste: fresh, brisk, mellow. Infused leaves: jade-white blades, emerald-green stems and veins. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：细秀略扁，绿润、透显金黄；汤色：鹅黄、清澈明亮；香气：栗香馥郁；滋味：鲜爽且醇；叶底：叶张玉白、茎脉翠绿 Evidence Status: primary_source_verified； Location in the source: PDF pages 831–832, Tianmuhu Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第831—832页，天目湖白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Licheng, Tianmuhu, Daibu, Shanghuang, Shezhu, Shangxing, Zhuze, and Nandu towns in Liyang, Jiangsu. Chinese original / 中文原文：保护产地范围：江苏省溧阳市溧城镇、天目湖镇、戴埠镇、上黄镇、社渚镇、上兴镇、竹箦镇、南渡镇。 Raw materials & cultivars ： Green tea. Chinese original / 中文原文：原料与品种：绿茶。 Growing environment ： Mainly mountain and hilly land, with yellow sandy soil and firm yellow soil, a soil depth of at least 60 cm, and acidic soil with a pH of 4.0–6.5. Chinese original / 中文原文：生长环境：以山地和丘陵地为主，土壤类型为黄砂土、黄刚土，土层深度在60cm以上；土壤pH呈酸性，土壤酸度4.0～6.5。 Sensory qualities ： Fine, elegant, slightly flat appearance, lustrous green with golden colour showing through; rich chestnut aroma; pale-yellow, clear, bright liquor; fresh, brisk, mellow taste; jade-white leaf blades and emerald-green stems and veins. Chinese original / 中文原文：感官品质：外观细秀略扁，色泽绿润、透显金黄；内质香气栗香馥郁，汤色鹅黄、清澈明亮，滋味鲜爽且醇，叶张玉白、茎脉翠绿。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=831 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Tianmuhu Baicha Chinese original / 中文原文：实物图：天目湖白茶干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C225_1.jpg https://shinowazuri.com/tea-guide-article/jiangsu/%e5%a4%a9%e7%9b%ae%e6%b9%96%e7%99%bd%e8%8c%b6%e3%80%80%e3%83%86%e3%83%b3%e3%83%a2%e3%82%af%e3%82%b3%e3%83%8f%e3%82%af%e3%83%81%e3%83%a3.html Basis for the match: The original Tea Guide page is a dedicated Tianmu Lake White Tea entry and explicitly identifies Changzhou, Jiangsu, where Tianmu Lake is located, as the origin. The main image matches the named caption in the text, and each image shows actual dry tea on a plate. Chinese original / 中文原文：对应依据：茶指南原页为天目湖白茶独立条目，明确产地为江苏常州，天目湖所属地区；主图与文内具名图注相同，逐图可见真实盘装干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Tianmuhu Baicha sample displayed by Tea Guide. Producer, harvest and processing year, and grade have not been verified. Chinese original / 中文原文：样本范围：茶指南所展示的天目湖白茶样品，生产者、采制年份与等级未核定。 Wuxi Haocha Chinese original / 中文原文：无锡毫茶 Wuxi, Jiangsu Chinese original / 中文原文：江苏省无锡市 identity： Wuxi Haocha comes from Wuxi, Jiangsu Province. This entry records products within the geographical indication protection area. The protection requirements describe curled, plump dry strips with green beneath white down; pronounced, lasting tender aroma; fresh, mellow, rich, full taste; bright tender-green liquor colour; and even, plump, tender infused leaves. Chinese original / 中文原文：identity：无锡毫茶产自江苏省无锡市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索卷曲，肥壮隐翠，白毫披覆；嫩香香高持久，滋味鲜醇浓厚，汤色嫩绿明亮，叶底匀整肥嫩。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Downy medium- and large-leaf cultivars such as Fuding Dahaocha, Fuding Dabaicha, and Sucha 120. Chinese original / 中文原文：raw_material：福鼎大毫茶、福鼎大白茶、苏茶120等多毫型中大叶茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mainly yellow-brown and yellow-red soils, pH 4.5–6.0, deep, well aerated and moisture-retentive, with relatively high organic matter. Chinese original / 中文原文：environment：土质以黄棕壤和黄红壤为主，pH值4.5～6.0，土层深厚，透气性和保水性好，有机质含量较高。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Fresh-leaf picking. The standard ranges from single buds to one bud and one just-unfolding or unfolded leaf. Material must be tender, uniform, even, clean and fresh, without fish leaves, purple buds, detached leaves, dormant banjhi shoots, old leaves or non-tea matter. 2. Processing. Sequence: spreading → heat-fixing → rolling → initial drying → second drying with rubbing to bring out down → sieving and refining. Spread fresh leaves for 6–8 hours. Drum heat-fix at a furnace temperature of 220–230°C for 3–3.5 minutes. Roll for 15–20 minutes until the strips are firm and tight. Initially dry at 110°C for 15–20 minutes. Spread for 30 minutes, then dry again at 70°C for 10–15 minutes while rubbing by hand, until white down visibly coats the leaves. Refine mainly by hand, using air sorting or hand-winnowing and sieving. Chinese original / 中文原文：process：1.鲜叶采摘。标准为单芽、一芽一叶初展至一芽一叶开展，原料要求嫩、匀、齐、净、鲜，不带鱼叶、紫芽、单张、对夹叶、老片和非茶类夹杂物。2.加工工艺。流程：摊青→杀青→揉捻→初烘→复烘搓毫→分筛精制。加工要点：鲜叶摊青时间为6-8小时。滚筒杀青，温度（炉温）220～230℃，时间3-3.5分钟。揉捻15-20分钟，以条索紧实为准。初烘温度为110℃，时间15-20分钟。初烘后摊放30分钟，复烘人工搓毫，温度70℃，时间10-15分钟，以白毫显现披覆为准。分筛精制以手工为主，采用风选或手工簸筛。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Curled, robust strips with underlying green tones and a covering of white down; a high, lasting tender-leaf aroma, fresh, mellow and rich taste, bright light-green liquor, and even, tender, plump infused leaves. Chinese original / 中文原文：quality：外形条索卷曲，肥壮隐翠，白毫披覆；嫩香香高持久，滋味鲜醇浓厚，汤色嫩绿明亮，叶底匀整肥嫩。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A report hosted by the Binhu District government records that Wuxi's Tea Cultivar Research Institute and tea practitioners successfully developed the tea in 1979 after six years of research, selecting highly downy tea-tree resources and techniques that bring out the down. Chinese original / 中文原文：history：滨湖区政府所载报道记，无锡市茶叶品种研究所联合茶人经过六年研究，于1979年研制成功，选用多毫型茶树资源与显毫工艺形成产品。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Distinctive Brand Portfolio Expands: Three Wuxi Agricultural Products Receive National Geographical Indications. | https://www.wxbh.gov.cn/doc/2025/08/11/4626997.shtml Chinese original / 中文原文：特色品牌矩阵再扩容 无锡3个农产品获“国字号”地理标志 | https://www.wxbh.gov.cn/doc/2025/08/11/4626997.shtml culture： Wuxi Hao Tea reflects the combination of modern tea research and local processing: selection of tea-tree resources, study of down-promoting techniques and regional brand protection record the Taihu tea region's development from production practice into modern specialty tea. Chinese original / 中文原文：culture：无锡毫茶体现现代茶叶科研与地方制茶结合：茶树资源的选择、显毫工艺的研究及区域品牌保护，记录太湖茶区从生产实践走向现代名优茶的过程。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Distinctive Brand Portfolio Expands: Three Wuxi Agricultural Products Receive National Geographical Indications. | https://www.wxbh.gov.cn/doc/2025/08/11/4626997.shtml Chinese original / 中文原文：特色品牌矩阵再扩容 无锡3个农产品获“国字号”地理标志 | https://www.wxbh.gov.cn/doc/2025/08/11/4626997.shtml Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 948–950, the processing section for Wuxi Haocha. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第948—950页，无锡毫茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： The original lists “initial drying” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 初烘：原文将“初烘”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat baking and rubbing to bring out down ： The original lists “repeat baking and rubbing to bring out down” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 复烘搓毫：原文将“复烘搓毫”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Sieving and refining ： The original lists 'sieving and refining' as this version's sixth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 分筛精制：原文将“分筛精制”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Curled, robust strips with underlying green tones and a covering of white down; a high, lasting tender-leaf aroma, fresh, mellow and rich taste, bright light-green liquor, and even, tender, plump infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索卷曲，肥壮隐翠，白毫披覆；嫩香香高持久，滋味鲜醇浓厚，汤色嫩绿明亮，叶底匀整肥嫩。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 948 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第948页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: curled, robust strips with a concealed green cast and a covering of white down. Liquor colour: bright tender green. Aroma: tender, high and lasting. Taste: fresh, mellow and rich. Infused leaves: uniform, plump and tender. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索卷曲，肥壮隐翠，白毫披覆；汤色：嫩绿明亮；香气：嫩香香高持久；滋味：鲜醇浓厚；叶底：匀整肥嫩 Evidence Status: primary_source_verified； Location in the source: PDF pages 948–950, Wuxi Haocha: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第948—950页，无锡毫茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 32 communities/administrative villages in 7 subdistricts/towns of Wuxi, Jiangsu: Rongxiang, Xuelang, Liyuan, and Mashan subdistricts and Hudai Town in Binhu District; Xibei Town in Xishan District; and Qianqiao Subdistrict in Huishan District. Chinese original / 中文原文：保护产地范围：江苏省无锡市滨湖区荣巷街道、雪浪街道、蠡园街道、马山街道、胡埭镇、锡山区锡北镇和惠山区钱桥街道，共计7个街道（镇）32个社区（行政村）。 Raw materials & cultivars ： Downy medium- and large-leaf cultivars such as Fuding Dahaocha, Fuding Dabaicha, and Sucha 120. Chinese original / 中文原文：原料与品种：福鼎大毫茶、福鼎大白茶、苏茶120等多毫型中大叶茶树品种。 Growing environment ： Mainly yellow-brown and yellow-red soils, pH 4.5–6.0, deep, well aerated and moisture-retentive, with relatively high organic matter. Chinese original / 中文原文：生长环境：土质以黄棕壤和黄红壤为主，pH值4.5～6.0，土层深厚，透气性和保水性好，有机质含量较高。 Processing requirements ： 1. Fresh-leaf picking. The standard ranges from single buds to one bud and one just-unfolding or unfolded leaf. Material must be tender, uniform, even, clean and fresh, without fish leaves, purple buds, detached leaves, dormant banjhi shoots, old leaves or non-tea matter. 2. Processing. Sequence: spreading → heat-fixing → rolling → initial drying → second drying with rubbing to bring out down → sieving and refining. Spread fresh leaves for 6–8 hours. Drum heat-fix at a furnace temperature of 220–230°C for 3–3.5 minutes. Roll for 15–20 minutes until the strips are firm and tight. Initially dry at 110°C for 15–20 minutes. Spread for 30 minutes, then dry again at 70°C for 10–15 minutes while rubbing by hand, until white down visibly coats the leaves. Refine mainly by hand, using air sorting or hand-winnowing and sieving. Chinese original / 中文原文：加工要求：1.鲜叶采摘。标准为单芽、一芽一叶初展至一芽一叶开展，原料要求嫩、匀、齐、净、鲜，不带鱼叶、紫芽、单张、对夹叶、老片和非茶类夹杂物。2.加工工艺。流程：摊青→杀青→揉捻→初烘→复烘搓毫→分筛精制。加工要点：鲜叶摊青时间为6-8小时。滚筒杀青，温度（炉温）220～230℃，时间3-3.5分钟。揉捻15-20分钟，以条索紧实为准。初烘温度为110℃，时间15-20分钟。初烘后摊放30分钟，复烘人工搓毫，温度70℃，时间10-15分钟，以白毫显现披覆为准。分筛精制以手工为主，采用风选或手工簸筛。 Sensory qualities ： Curled, robust strips with underlying green tones and a covering of white down; a high, lasting tender-leaf aroma, fresh, mellow and rich taste, bright light-green liquor, and even, tender, plump infused leaves. Chinese original / 中文原文：感官品质：外形条索卷曲，肥壮隐翠，白毫披覆；嫩香香高持久，滋味鲜醇浓厚，汤色嫩绿明亮，叶底匀整肥嫩。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=948 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Wuxi Haocha Chinese original / 中文原文：实物图：无锡毫茶干茶样品 https://imagepphcloud.thepaper.cn/pph/image/124/376/895.jpg https://m.thepaper.cn/baijiahao_12058483 Basis for the match: The original Wuxi Release article credits the Wuxi Agriculture and Rural Affairs Bureau. Its Wuxi Hao Tea section explicitly identifies Binhu, Huishan and Xishan in Wuxi, Jiangsu, and the image is captioned Wuxi Hao Tea. Pixel inspection confirms an actual dry-tea sample. Chinese original / 中文原文：对应依据：无锡发布原文来源无锡市农业农村局，原页在无锡毫茶段落明确江苏无锡滨湖、惠山、锡山，图片下方明确标注无锡毫茶；核验像素为干茶实物。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Wuxi Haocha sample in the Wuxi Agriculture and Rural Affairs Bureau's spring-tea feature; no grade, company or year is inferred. Chinese original / 中文原文：样本范围：无锡市农业农村局春茶图文中的无锡毫茶样品；不推断等级、茶企及年份。 Maoshan Changqing Chinese original / 中文原文：茅山长青 Jurong, Jiangsu Chinese original / 中文原文：江苏省句容市 identity： Maoshan Changqing comes from Jurong City, Jiangsu Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe flat, straight, elegant and uniform leaves, buds approximately 2 cm long and a vivid-green colour; a lasting fresh aroma; clear bright liquor; a fresh, brisk, mild and mellow taste; and bright tender-green infused leaves. Chinese original / 中文原文：identity：茅山长青产自江苏省句容市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形扁直挺秀匀整，芽长2cm左右，色泽翠绿；内质清香持久，汤色清澈明亮；滋味鲜爽醇和；叶底嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Longjing Changye, Zhenong 113 and others. Chinese original / 中文原文：raw_material：龙井长叶、浙农113等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： The soil is mainly yellow-brown, deep and rich in mineral nutrients, slightly acidic, with pH 5.5–6.5. Chinese original / 中文原文：environment：土壤类型主要以黄棕壤土为主，土层深厚，矿质养分丰富，呈微酸性，pH值介于5.5～6.5之间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Between Qingming and Grain Rain, begin before dawn and finish before sunrise. Select delicate early-spring shoots of one bud and one leaf, pinch off with the fingernails, remove outer leaves and retain the tender centre. Do not pick rain-wet, purple, paired dormant or insect-eaten leaves. Chinese original / 中文原文：harvest：清明至谷雨间，天亮前开始，日出前结束。精选早春细嫩一芽一叶，指甲掐断，去外叶留嫩心，不采雨水、紫色、对夹、虫食叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing route: spreading → heat-fixing → shaping → cooling → drying → sieving → packaging. Chinese original / 中文原文：process：加工流程：摊放—杀青—整形—摊凉—干燥—筛分—包装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Flat, straight, elegant, even leaves, with buds about 2 cm long and emerald-green colour. A lasting fresh aroma, clear bright liquor, a fresh, brisk, mellow taste, and bright tender-green infused leaves. When brewed, buds point upwards and stand vertically in the cup. Chinese original / 中文原文：quality：外形扁直挺秀匀整，芽长2cm左右，色泽翠绿；内质清香持久，汤色清澈明亮；滋味鲜爽醇和；叶底嫩绿明亮。冲泡后芽头朝上，竖于杯中。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The material read records its modern formation as a shared regional brand in Jurong, recognition of the trademark as a Jiangsu Famous Trademark in 2008, and agricultural-product geographical-indication registration in 2020. A 2019 local list included Maoshan handcrafted tea techniques. These protection milestones are not the origin year of the tea name. Chinese original / 中文原文：history：已读资料记录它在现代形成句容区域公用品牌，2008年商标获江苏省著名商标称号，2020年取得农产品地理标志。2019年地方名录收录茅山手工茶技艺；这些保护节点不是茶名起源年。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Report on Maoshan Changqing GI Protection and the Tea Association Annual Meeting in Jurong, Jiangsu | https://ipr.mofcom.gov.cn/article/gnxw/zfbm/zfbmdf/js/202201/1967760.html Chinese original / 中文原文：江苏句容“茅山长青”地理标志保护与茶业协会年会报道 | https://ipr.mofcom.gov.cn/article/gnxw/zfbm/zfbmdf/js/202201/1967760.html culture： Jurong growers sustain hand-making through associations, master-led teaching, and standardization cooperation. Regional public branding and GI protection bring local experience into modern production and dissemination. Chinese original / 中文原文：culture：句容茶农通过协会、师傅传习与标准化合作延续手工茶制作；区域公用品牌与地理标志保护让地方制茶经验进入现代生产和传播。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Report on Maoshan Changqing GI Protection and the Tea Association Annual Meeting in Jurong, Jiangsu | https://ipr.mofcom.gov.cn/article/gnxw/zfbm/zfbmdf/js/202201/1967760.html Chinese original / 中文原文：江苏句容“茅山长青”地理标志保护与茶业协会年会报道 | https://ipr.mofcom.gov.cn/article/gnxw/zfbm/zfbmdf/js/202201/1967760.html Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 957–959, the processing section for Maoshan Changqing. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第957—959页，茅山长青加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading ： The original lists 'spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊放：原文将“摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Shaping ： The original lists “shaping” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 整形：原文将“整形”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Spreading to cool ： The original lists “spreading to cool” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 摊凉：原文将“摊凉”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Sieving ： The original lists 'sieving' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 筛分：原文将“筛分”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Packaging ： The original lists “packaging” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 包装：原文将“包装”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat, straight, elegant, even leaves, with buds about 2 cm long and emerald-green colour. A lasting fresh aroma, clear bright liquor, a fresh, brisk, mellow taste, and bright tender-green infused leaves. When brewed, buds point upwards and stand vertically in the cup. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形扁直挺秀匀整，芽长2cm左右，色泽翠绿；内质清香持久，汤色清澈明亮；滋味鲜爽醇和；叶底嫩绿明亮。冲泡后芽头朝上，竖于杯中。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 957 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第957页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: flat, straight, upright, elegant, even, buds about 2 cm long, emerald green. Liquor colour: clear and bright. Aroma: lasting fresh fragrance. Taste: fresh, brisk, mellow, gentle. Infused leaves: bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：扁直挺秀匀整，芽长约2cm，翠绿；汤色：清澈明亮；香气：清香持久；滋味：鲜爽醇和；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 957–959, Maoshan Changqing: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第957—959页，茅山长青质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative area of Jurong, Jiangsu Province, including 9 towns—Tianwang, Maoshan, Houbai, Guozhuang, Baitu, Biancheng, Huayang, Baohua, and Xiashu—and 3 zones: Maoshan Scenic Area, Chishan Lake Scenic Area, and Jurong Economic Development Zone. Chinese original / 中文原文：保护产地范围：江苏省句容市现辖行政区域，包括天王镇、茅山镇、后白镇、郭庄镇、白兔镇、边城镇、华阳镇、宝华镇、下蜀镇等9个镇，以及茅山风景区、赤山湖风景区和句容经济开发区3个区块。 Raw materials & cultivars ： Longjing Changye, Zhenong 113 and others. Chinese original / 中文原文：原料与品种：龙井长叶、浙农113等。 Growing environment ： The soil is mainly yellow-brown, deep and rich in mineral nutrients, slightly acidic, with pH 5.5–6.5. Chinese original / 中文原文：生长环境：土壤类型主要以黄棕壤土为主，土层深厚，矿质养分丰富，呈微酸性，pH值介于5.5～6.5之间。 Plucking requirements ： Between Qingming and Grain Rain, begin before dawn and finish before sunrise. Select delicate early-spring shoots of one bud and one leaf, pinch off with the fingernails, remove outer leaves and retain the tender centre. Do not pick rain-wet, purple, paired dormant or insect-eaten leaves. Chinese original / 中文原文：采摘要求：清明至谷雨间，天亮前开始，日出前结束。精选早春细嫩一芽一叶，指甲掐断，去外叶留嫩心，不采雨水、紫色、对夹、虫食叶。 Processing requirements ： Processing route: spreading → heat-fixing → shaping → cooling → drying → sieving → packaging. Chinese original / 中文原文：加工要求：加工流程：摊放—杀青—整形—摊凉—干燥—筛分—包装。 Sensory qualities ： Flat, straight, elegant, even leaves, with buds about 2 cm long and emerald-green colour. A lasting fresh aroma, clear bright liquor, a fresh, brisk, mellow taste, and bright tender-green infused leaves. When brewed, buds point upwards and stand vertically in the cup. Chinese original / 中文原文：感官品质：外形扁直挺秀匀整，芽长2cm左右，色泽翠绿；内质清香持久，汤色清澈明亮；滋味鲜爽醇和；叶底嫩绿明亮。冲泡后芽头朝上，竖于杯中。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=957 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Maoshan Changqing dry tea and brewed sample (Jurong Maoshan Tea Farm sample). Chinese original / 中文原文：实物图：茅山长青干茶与冲泡实物（句容市茅山茶场样本） https://mediabluk.cnr.cn/img/cnr/CNRCDP/2022/1009/8a361236fe2da166530110508220513710.jpg?auth=442abafc66bf6f595c4a2f30caac9beb https://js.cnr.cn/rdzt/qnjs/qnjsgdxw/20221009/t20221009_526031474.shtml Basis for the match: The CNR article title and first-image caption both identify Maoshan Changqing; the text locates it in Jurong, Jiangsu. The original image reads “Maoshan Changqing” and “Produced by Jurong Maoshan Tea Farm,” with dry tea in a presentation vessel in front and brewing leaves in a glass. The original pixels were inspected individually. Chinese original / 中文原文：对应依据：央广网原文标题、首图图注均为茅山长青，正文定位江苏句容；原图题字“茅山长青”“句容市茅山茶场出品”，可见前方茶荷内干茶及玻璃杯中冲泡茶叶，已逐张查看原始像素。 Published by CNR, with images supplied by a correspondent. The original page explicitly states original copyright and prohibits commercial republication; no open permission was found. Original credits and links are retained, for private-library research reference only. Public or commercial use requires separate permission. Chinese original / 中文原文：央广网发，通讯员供图；原页明确原创版权禁止商业转载，未见开放授权。保留原始署名与链接，限私有资料库研究参考；公开或商业使用需另行取得授权。 Sample scope ： A Jurong Maoshan Tea Farm product sample photographed by a CNR correspondent. The complete original retains packaging, dry tea, and liquor together; harvest year and grade are not inferred. Chinese original / 中文原文：样本范围：央广网通讯员供图的句容市茅山茶场产品样本，保留包装、干茶与茶汤同框原图；不推断采制年份或等级。 Tonglu Xueshui Yunlü Tea Chinese original / 中文原文：桐庐雪水云绿茶 Tonglu County, Zhejiang Chinese original / 中文原文：浙江省桐庐县 identity： Tonglu Xueshui Yunlü Tea comes from Tonglu County, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe single buds in a needle shape, tender-green colour, clear bright liquor, a lasting fresh aroma, a fresh brisk taste with a sweet aftertaste, and tender-green, intact infused leaves. After brewing, the buds stand gracefully upright in the glass, combining distinctive internal quality with visual appeal. Chinese original / 中文原文：identity：桐庐雪水云绿茶产自浙江省桐庐县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形单芽针形，色泽嫩绿，汤色清澈明亮、香气清香持久，滋味鲜爽回甘，叶底嫩绿完整，冲泡后于杯中婷婷玉立，具有独特的内在品质与观赏美感。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Main cultivars include Jiukeng, Zhenong 117 and Longjing Changye. Chinese original / 中文原文：raw_material：主栽品种有：鸠坑、浙农117、龙井长叶等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Select mountain and semi-mountain sites for Tonglu Xueshui Yunlü Tea, with deep, fertile yellow soil, sandy loam or medium loam, good water retention and aeration, and abundant organic matter. Soil depth should be >70 cm and pH 4.5–6.5. Chinese original / 中文原文：environment：桐庐雪水云绿茶产地选择在山区和半山区，土层深厚肥沃，保水和透气良好，有机质丰富的黄壤土、砂壤土和中壤土，土层＞70cm，pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： 1. General requirements. Single buds, uniform, clean and fresh. 2. Harvesting method. Pick with a lifting motion and place in clean small bamboo baskets. 3. Fresh-leaf quality grades. First grade: all buds, uniform and robust; no fish leaves, scales, stalk bases or detached leaves; no disease or pest marks. Second grade: all buds, intact and uniform; no fish leaves, scales, stalk bases, detached leaves or purple buds; no disease or pest marks. Third grade: all buds, with a few hollow buds, intact; no fish leaves or scales, and no disease or pest marks. Chinese original / 中文原文：harvest：1.总体要求。单芽、要匀、净、鲜。2.采收方法。提手采，用清洁的小蔑篮盛放。3.采收的鲜叶品质分级。一级：全芽、匀齐肥壮；不带鱼叶、鳞片、茶蒂、单片；无病虫斑；二级：全芽、完整、匀齐；不带鱼叶、鳞片、茶蒂、不含单片、紫芽；无病虫斑；三级：全芽、略有空心芽、完整；不带鱼叶、鳞片，无病虫斑。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing sequence: fresh leaves → spreading → heat-fixing → initial drying and strip straightening → shaping → secondary drying → finishing pan-firing and aroma enhancement → grading → finished product. 1. Spreading. Use clean round bamboo trays or woven bamboo mats. The room should be clean and sanitary, well ventilated, free of off-odors, and at a stable relative humidity. Spread fresh leaves immediately upon entering the processing workshop, in a layer no thicker than 2 cm. Spread and process leaves of different grades and cultivars separately; keep morning and afternoon harvests separate as well. Spreading endpoint: spread for 6–12 hours, adjusted to the weather. Turn the leaves gently and evenly as needed to release heat and avoid damaging the buds. Continue until the buds soften, lose their gloss and darken, and give off a fresh aroma. 2. Heat-fixing. Use a rotary-drum heat-fixing machine for fine specialty tea. Preheat the drum; when its body reaches 250°C and a hand held at the leaf inlet feels hot, heat-fixing can begin. First test with 3–4 large handfuls of fresh leaves, then add about 40 g at a time. Use a fan at the outlet to cool the leaves so they release heat quickly, retain their green color, and shed leaf fragments. The fixed leaves should change from emerald to dark green, lose their grassy odor, and develop a fresh aroma. The buds should be soft and slightly sticky, with some elasticity, and the stems should bend without breaking. Spread the fixed leaves promptly to cool and distribute moisture evenly. Never pile or compress them, as this can cause enclosed yellowing and off-flavors. 3. Initial drying and strip straightening. Use a combined drying and straightening machine for specialty tea, with hot air at 125–150°C. Do not overload it with fixed leaves. Adjust the machine from a faster to a slower speed. Drying generally takes 8–10 minutes, with weight loss controlled at about 30%. The leaves should be about 60% dry, with buds that do not stick together, no grassy odor, slight elasticity, tightly formed straight strips, and a lustrous green color. 4. Shaping. Use a multifunction shaping machine for fine specialty tea. Keep the trough temperature at about 90°C and load about 50–70 g per trough for 4–5 minutes. Gently turn the buds and leaves by hand in the troughs to straighten them evenly, and remove when the buds stand straight. Spread promptly to cool and distribute moisture evenly. The endpoint is about 75% dry, with tight, straight strips that feel firm and smooth and appear bright green. 5. Secondary drying. Use a dryer for fine specialty tea, with hot air at about 85–90°C. Spread the shaped leaves evenly on the dryer’s square trays and turn gently 1–2 times. Heat evenly and dry slowly at low temperature for about 20 minutes, until about 90% dry. 6. Finishing pan-firing and aroma enhancement. Use an electric pan or a manual tea-firing pan at about 60–70°C. The usual load is 250 g. The main hand movements are grasping, pressing, and swinging. Work gently to straighten the strips until upright and smooth, for about 10 minutes. Before removing the tea, raise the pan temperature appropriately to 85°C to bring out the down and enhance the aroma. Moisture content should fall no more than 6%; the strips should be tight, straight, and smooth, with a bright tender-green color. Chinese original / 中文原文：process：加工工艺流程为：鲜叶→摊青→杀青→初焙理条→整形→复焙→辉锅提香→产品分级→成品。1.摊青。清洁的圆匾或篾垫；室内应清洁卫生，空气流通，相对湿度稳定，无异味；进入加工车间的鲜叶应立即摊青，摊青厚度不超过2cm。不同等级、不同品种的鲜叶要分别摊青、上、下午鲜叶要分开摊放，分别付制。摊青程度：摊青时间为6-12小时（视天气情况掌握）。摊青过程中要适当翻叶散热，轻翻、匀翻、避免芽损伤。至茶芽发软，光泽渐失转暗，散发清香。2.杀青。选用名优茶滚筒杀青机。先预热滚筒，待滚筒杀青机筒体温度达到250℃时，手伸进投叶口处，手心发烫即可杀青。开始试投3-4大把青叶，然后每次投入约40g。在筒口处用风扇吹凉，使杀青叶尽快散发热气，保持绿色，吹去片末。杀青叶色泽由翠绿转为暗绿，青草气散失，散发清香，芽软略有粘性，稍有弹性，折梗不断，杀青叶及时摊凉，使水分分布均匀。切忌堆压，否则茶叶闷黄变味。3.初烘理条。选用名茶烘理两用机，热风温度125～150℃。杀青叶上机初烘理条，杀青叶不宜投放太多，机械运转由快转慢调节，烘干时间一般8-10分钟，失重率掌握在30%左右。程度在6成干左右，茶芽互不粘连，青气散失，稍有弹性，条索紧直，色泽绿润。4.整形。名优茶多功能整形机。槽温90℃左右，每槽的投叶量约50～70g，时间为4-5分钟，理条过程中手轻翻槽内芽叶，使之均匀理条，待芽头挺直即可出锅。下锅后要及时摊凉，使之水份分布均匀。程度在七成半左右，手摸茶条紧直，硬滑，色泽亮绿即可。5.复烘。名优茶烘干机。烘干机热风温度掌握在85～90℃左右，整形叶均匀摊放在烘干机方篇上，中间翻动1～2次，手势宜轻，受热要均匀低温慢焙，时间为20分钟左右，烘至九成干左右。6.辉锅提香。电炒锅或手工炒茶锅。温度60～70℃左右。投叶量一般为250g。手势以抓、扣、荡为主。手势宜轻、理直茶条，待条索挺直光滑，时间约10分钟左右。起锅前应适当提高锅温（85℃），使之茶毫显露，香气提高。茶叶水分含量达6%以下，茶条紧直光滑，色泽嫩绿、明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Single buds in a needle shape, tender-green colour, clear bright liquor, a lasting fresh aroma, a fresh brisk taste with a sweet aftertaste, and tender-green, intact infused leaves. After brewing, the buds stand gracefully upright in the glass, combining distinctive internal quality with visual appeal. Chinese original / 中文原文：quality：外形单芽针形，色泽嫩绿，汤色清澈明亮、香气清香持久，滋味鲜爽回甘，叶底嫩绿完整，冲泡后于杯中婷婷玉立，具有独特的内在品质与观赏美感。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Tonglu CPPCC tea-history article records revival and innovation of related methods in the 1980s, forming the Xueshui Yunlü name; it had entered Hangzhou specialty-tea judging by 1988. Modern development is distinguished from the earlier local Guya Tea tradition. Chinese original / 中文原文：history：桐庐政协茶史文章记，20世纪80年代恢复、创新相关制法，形成雪水云绿名称；1988年已参加杭州名茶评比。现代研制与地方早期谷芽茶传统分开表述。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Tea in the spring hills, half covered with tea | https://www.hzzx.gov.cn/content/2024-04/12/content_8714522.htm Chinese original / 中文原文：春山半是茶的茶 | https://www.hzzx.gov.cn/content/2024-04/12/content_8714522.htm culture： The tea name links Xueshui Ridge with green mountains and cloud colours. Its cultural expression centres on watching needle-shaped single buds rise and sink in water and the imagery of Tonglu's mountain-and-water tea country. Chinese original / 中文原文：culture：茶名以雪水岭与青山云色相联，文化表达重在针形单芽入水浮沉的观赏以及桐庐山水茶乡意象。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Tea in the spring hills, half covered with tea | https://www.hzzx.gov.cn/content/2024-04/12/content_8714522.htm Chinese original / 中文原文：春山半是茶的茶 | https://www.hzzx.gov.cn/content/2024-04/12/content_8714522.htm Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 1171–1176, the Tonglu Xueshui Yunlü Tea processing section. Only explicitly listed processes are structured; process nodes do not constitute complete equipment parameters or a production SOP. The overall sequence uses “initial roasting and strip straightening, secondary roasting,” while the individual headings use “initial drying and strip straightening, secondary drying.” The steps follow the individual headings, retaining this distinction. Chinese original / 中文原文：PDF第1171—1176页，桐庐雪水云绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原文总流程作“初焙理条、复焙”，分项标题作“初烘理条、复烘”；步骤采用分项标题并保留此差异。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Initial baking and straightening ： The original lists “initial baking and strip straightening” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 初烘理条：原文将“初烘理条”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaping ： The original lists “shaping” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 整形：原文将“整形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat baking ： The original lists 'second baking' as stage 5 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 复烘：原文将“复烘”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Finishing pan-firing to develop aroma ： The original lists “finishing pan-firing and aroma development” as step 6 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 辉锅提香：原文将“辉锅提香”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Product grading ： The original lists 'product grading' as this version's seventh stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 产品分级：原文将“产品分级”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Single buds in a needle shape, tender-green colour, clear bright liquor, a lasting fresh aroma, a fresh brisk taste with a sweet aftertaste, and tender-green, intact infused leaves. After brewing, the buds stand gracefully upright in the glass, combining distinctive internal quality with visual appeal. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形单芽针形，色泽嫩绿，汤色清澈明亮、香气清香持久，滋味鲜爽回甘，叶底嫩绿完整，冲泡后于杯中婷婷玉立，具有独特的内在品质与观赏美感。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1171. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1171页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： A total of 59 villages in nine towns and townships within Tonglu County, Zhejiang Province: Xinhe, Zhongshan, Baijiang, Hecun, Fenshui, Yaolin, Hengcun, Fuchunjiang and Fengchuan. Chinese original / 中文原文：保护产地范围：浙江省桐庐县行政范围内的新合乡、钟山乡、百江镇、合村乡、分水镇、瑶琳镇、横村镇、富春江镇、风川镇等9个乡镇59个村。 Raw materials & cultivars ： Main cultivars include Jiukeng, Zhenong 117 and Longjing Changye. Chinese original / 中文原文：原料与品种：主栽品种有：鸠坑、浙农117、龙井长叶等。 Growing environment ： Select mountain and semi-mountain sites for Tonglu Xueshui Yunlü Tea, with deep, fertile yellow soil, sandy loam or medium loam, good water retention and aeration, and abundant organic matter. Soil depth should be >70 cm and pH 4.5–6.5. Chinese original / 中文原文：生长环境：桐庐雪水云绿茶产地选择在山区和半山区，土层深厚肥沃，保水和透气良好，有机质丰富的黄壤土、砂壤土和中壤土，土层＞70cm，pH值4.5～6.5。 Plucking requirements ： 1. General requirements. Single buds, uniform, clean and fresh. 2. Harvesting method. Pick with a lifting motion and place in clean small bamboo baskets. 3. Fresh-leaf quality grades. First grade: all buds, uniform and robust; no fish leaves, scales, stalk bases or detached leaves; no disease or pest marks. Second grade: all buds, intact and uniform; no fish leaves, scales, stalk bases, detached leaves or purple buds; no disease or pest marks. Third grade: all buds, with a few hollow buds, intact; no fish leaves or scales, and no disease or pest marks. Chinese original / 中文原文：采摘要求：1.总体要求。单芽、要匀、净、鲜。2.采收方法。提手采，用清洁的小蔑篮盛放。3.采收的鲜叶品质分级。一级：全芽、匀齐肥壮；不带鱼叶、鳞片、茶蒂、单片；无病虫斑；二级：全芽、完整、匀齐；不带鱼叶、鳞片、茶蒂、不含单片、紫芽；无病虫斑；三级：全芽、略有空心芽、完整；不带鱼叶、鳞片，无病虫斑。 Processing requirements ： Processing sequence: fresh leaves → spreading → heat-fixing → initial drying and strip straightening → shaping → secondary drying → finishing pan-firing and aroma enhancement → grading → finished product. 1. Spreading. Use clean round bamboo trays or woven bamboo mats. The room should be clean and sanitary, well ventilated, free of off-odors, and at a stable relative humidity. Spread fresh leaves immediately upon entering the processing workshop, in a layer no thicker than 2 cm. Spread and process leaves of different grades and cultivars separately; keep morning and afternoon harvests separate as well. Spreading endpoint: spread for 6–12 hours, adjusted to the weather. Turn the leaves gently and evenly as needed to release heat and avoid damaging the buds. Continue until the buds soften, lose their gloss and darken, and give off a fresh aroma. 2. Heat-fixing. Use a rotary-drum heat-fixing machine for fine specialty tea. Preheat the drum; when its body reaches 250°C and a hand held at the leaf inlet feels hot, heat-fixing can begin. First test with 3–4 large handfuls of fresh leaves, then add about 40 g at a time. Use a fan at the outlet to cool the leaves so they release heat quickly, retain their green color, and shed leaf fragments. The fixed leaves should change from emerald to dark green, lose their grassy odor, and develop a fresh aroma. The buds should be soft and slightly sticky, with some elasticity, and the stems should bend without breaking. Spread the fixed leaves promptly to cool and distribute moisture evenly. Never pile or compress them, as this can cause enclosed yellowing and off-flavors. 3. Initial drying and strip straightening. Use a combined drying and straightening machine for specialty tea, with hot air at 125–150°C. Do not overload it with fixed leaves. Adjust the machine from a faster to a slower speed. Drying generally takes 8–10 minutes, with weight loss controlled at about 30%. The leaves should be about 60% dry, with buds that do not stick together, no grassy odor, slight elasticity, tightly formed straight strips, and a lustrous green color. 4. Shaping. Use a multifunction shaping machine for fine specialty tea. Keep the trough temperature at about 90°C and load about 50–70 g per trough for 4–5 minutes. Gently turn the buds and leaves by hand in the troughs to straighten them evenly, and remove when the buds stand straight. Spread promptly to cool and distribute moisture evenly. The endpoint is about 75% dry, with tight, straight strips that feel firm and smooth and appear bright green. 5. Secondary drying. Use a dryer for fine specialty tea, with hot air at about 85–90°C. Spread the shaped leaves evenly on the dryer’s square trays and turn gently 1–2 times. Heat evenly and dry slowly at low temperature for about 20 minutes, until about 90% dry. 6. Finishing pan-firing and aroma enhancement. Use an electric pan or a manual tea-firing pan at about 60–70°C. The usual load is 250 g. The main hand movements are grasping, pressing, and swinging. Work gently to straighten the strips until upright and smooth, for about 10 minutes. Before removing the tea, raise the pan temperature appropriately to 85°C to bring out the down and enhance the aroma. Moisture content should fall no more than 6%; the strips should be tight, straight, and smooth, with a bright tender-green color. Chinese original / 中文原文：加工要求：加工工艺流程为：鲜叶→摊青→杀青→初焙理条→整形→复焙→辉锅提香→产品分级→成品。1.摊青。清洁的圆匾或篾垫；室内应清洁卫生，空气流通，相对湿度稳定，无异味；进入加工车间的鲜叶应立即摊青，摊青厚度不超过2cm。不同等级、不同品种的鲜叶要分别摊青、上、下午鲜叶要分开摊放，分别付制。摊青程度：摊青时间为6-12小时（视天气情况掌握）。摊青过程中要适当翻叶散热，轻翻、匀翻、避免芽损伤。至茶芽发软，光泽渐失转暗，散发清香。2.杀青。选用名优茶滚筒杀青机。先预热滚筒，待滚筒杀青机筒体温度达到250℃时，手伸进投叶口处，手心发烫即可杀青。开始试投3-4大把青叶，然后每次投入约40g。在筒口处用风扇吹凉，使杀青叶尽快散发热气，保持绿色，吹去片末。杀青叶色泽由翠绿转为暗绿，青草气散失，散发清香，芽软略有粘性，稍有弹性，折梗不断，杀青叶及时摊凉，使水分分布均匀。切忌堆压，否则茶叶闷黄变味。3.初烘理条。选用名茶烘理两用机，热风温度125～150℃。杀青叶上机初烘理条，杀青叶不宜投放太多，机械运转由快转慢调节，烘干时间一般8-10分钟，失重率掌握在30%左右。程度在6成干左右，茶芽互不粘连，青气散失，稍有弹性，条索紧直，色泽绿润。4.整形。名优茶多功能整形机。槽温90℃左右，每槽的投叶量约50～70g，时间为4-5分钟，理条过程中手轻翻槽内芽叶，使之均匀理条，待芽头挺直即可出锅。下锅后要及时摊凉，使之水份分布均匀。程度在七成半左右，手摸茶条紧直，硬滑，色泽亮绿即可。5.复烘。名优茶烘干机。烘干机热风温度掌握在85～90℃左右，整形叶均匀摊放在烘干机方篇上，中间翻动1～2次，手势宜轻，受热要均匀低温慢焙，时间为20分钟左右，烘至九成干左右。6.辉锅提香。电炒锅或手工炒茶锅。温度60～70℃左右。投叶量一般为250g。手势以抓、扣、荡为主。手势宜轻、理直茶条，待条索挺直光滑，时间约10分钟左右。起锅前应适当提高锅温（85℃），使之茶毫显露，香气提高。茶叶水分含量达6%以下，茶条紧直光滑，色泽嫩绿、明亮。 Sensory qualities ： Single buds in a needle shape, tender-green colour, clear bright liquor, a lasting fresh aroma, a fresh brisk taste with a sweet aftertaste, and tender-green, intact infused leaves. After brewing, the buds stand gracefully upright in the glass, combining distinctive internal quality with visual appeal. Chinese original / 中文原文：感官品质：外形单芽针形，色泽嫩绿，汤色清澈明亮、香气清香持久，滋味鲜爽回甘，叶底嫩绿完整，冲泡后于杯中婷婷玉立，具有独特的内在品质与观赏美感。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1171 The overall original sequence says “initial roasting/straightening, secondary roasting,” while subsection headings say “initial drying/straightening, secondary drying.” Steps follow the subsection headings while retaining this distinction. Chinese original / 中文原文：原文总流程作“初焙理条、复焙”，分项标题作“初烘理条、复烘”；步骤采用分项标题并保留此差异。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Xueshui Yunlü Chinese original / 中文原文：实物图：雪水云绿干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418509 https://www.pwsannong.com/booklib/database/sublibrary?ID=1401&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Xueshui Yunlü, and the gallery explicitly says “Xueshui Yunlü Dry Tea.” The image was inspected and confirms an actual tea sample, not a tea garden, utensils or packaging. The page explicitly identifies needle-shaped green tea from Xueshuiling, Tonglu County, Zhejiang; name and region both match this entry. Chinese original / 中文原文：对应依据：公开专题名称为雪水云绿；图集标题明确标注“雪水云绿干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。页面明确为浙江桐庐县雪水岭产针形绿茶，名称和地区均对应本条。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Tianmu Qingding Chinese original / 中文原文：天目青顶 Hangzhou, Zhejiang Chinese original / 中文原文：浙江省杭州市 identity： Tianmu Qingding comes from Hangzhou, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe an orchid-like form, thick leaves, vivid-green colour, a rich, mellow, fresh and brisk taste, a lasting fresh aroma, clear bright liquor, and evenly sized buds and leaves in clusters. Chinese original / 中文原文：identity：天目青顶产自浙江省杭州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：形似兰花，叶质肥厚，色泽翠绿，滋味醇厚鲜爽、清香持久，汤色清澈明净，芽叶匀齐成朵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： The Jiukeng population cultivar and improved clones such as Zhenong 117, Yingshuang and Zhongcha 108. Chinese original / 中文原文：raw_material：鸠坑群体种和浙农117、迎霜、中茶108等无性系良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Sheltered slopes or hilly land at least 200 m elevation, with gradients no more than 25° and good drainage and water retention. Soil should be well-textured acidic red or yellow soil, pH 4.0–6.0, active calcium no more than 0.5%, soil depth at least 50 cm, and groundwater at least 80 cm. Chinese original / 中文原文：environment：海拔高度200m以上、地势背风的山坡或丘陵地，坡度在25°以下，排、蓄水性能良好，土壤为质地良好的酸性土壤（红壤或黄壤），pH值4.0～6.0、土壤中含活性钙不超过0.5%、土层厚度50cm以上、地下水层深度在80cm以上。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick in separate grades and batches once fresh leaves reach the standard. Buds and leaves must be intact, tender green, fresh, even, and clean, and delivered to the processing factory within 4 hours of picking. Chinese original / 中文原文：harvest：当鲜叶达到采摘标准时，进行分级分批采摘，鲜叶采摘要求芽叶完整，色泽嫩绿，新鲜、匀净，鲜叶采摘后4小时内要送到茶叶加工厂进行交付加工。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Hand-processing technique. Spread fresh leaves; heat-fix by hand in an electric or wood-fired pan; remove and spread to cool; straighten by hand in an electric or wood-fired pan; initially dry over charcoal in a drying basket; spread to cool and redistribute moisture; dry again over charcoal in a basket until fully dry. 2. Mechanical processing technique. Spread fresh leaves; heat-fix; spread to cool and redistribute moisture; straighten for the first time; spread to cool and redistribute moisture; straighten again; initially dry; spread to cool and redistribute moisture; dry again. A rotary-drum machine is recommended for heat-fixing, a reciprocating machine for strip straightening, and a cabinet or chain-type dryer for drying. Chinese original / 中文原文：process：1.手工加工技术。鲜叶摊放、电炒锅或柴锅手工杀青、出锅摊晾、电炒锅或柴锅手工理条、烘笼炭火初烘、摊晾回潮、烘笼炭火复烘至足干。2.机械加工技术。鲜叶摊放、杀青、摊晾回潮、初次理条、摊晾回潮、再次理条、初烘、摊晾回潮、复烘。杀青宜用滚筒杀青机、理条宜用往复式理条机、烘干宜用箱式或链式烘干机。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Orchid-like, with thick emerald-green leaves; mellow, full, fresh, brisk taste; lasting fresh fragrance; clear bright liquor; and even, intact bud-and-leaf sets. Chinese original / 中文原文：quality：形似兰花，叶质肥厚，色泽翠绿，滋味醇厚鲜爽、清香持久，汤色清澈明净，芽叶匀齐成朵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The Lin'an Yearbook 2010 lists Tianmu Qingding as a historical famous tea and records five grades: Dinggu, Yuqian, Meijian, Meibai and Xiaoqing. It is distinct from Tianmu Longjing, Shunxi Dafang and other products listed in the same yearbook. Chinese original / 中文原文：history：《临安年鉴2010》把天目青顶列为历史名茶，并记录顶谷、雨前、梅尖、梅白、小青五个品级。它不同于年鉴同时列出的天目龙井、顺溪大方等产品。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Lin'an Yearbook 2010 · Lin'an's three traditional treasures | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2242/site/attach/0/110228489add4e6c9c08ca2ff6ef1045.pdf Chinese original / 中文原文：临安年鉴2010·临安老三宝 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2242/site/attach/0/110228489add4e6c9c08ca2ff6ef1045.pdf culture： Tea, dried bamboo shoots and hickory nuts are known as Lin'an's traditional three treasures. Tianmu Mountain tea practices reflect mountain produce and seasonal, grade-specific picking and processing. Ancient dates of tea production there do not prove that the current name and process have always remained unchanged. Chinese original / 中文原文：culture：茶叶与笋干、山核桃合称临安老三宝；天目山茶事体现山地物产与分季、分级采制经验。古代天目产茶年代并不能直接证明现行茶名与工艺一直不变。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Lin'an Yearbook 2010 · Lin'an's three traditional treasures | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2242/site/attach/0/110228489add4e6c9c08ca2ff6ef1045.pdf Chinese original / 中文原文：临安年鉴2010·临安老三宝 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2242/site/attach/0/110228489add4e6c9c08ca2ff6ef1045.pdf Step-by-step processing / 2025 GI protection requirements / manual processing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 手工加工 PDF pages 1179–1181, the processing section for Tianmu Qingding. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1179—1181页，天目青顶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Manual heat-fixing ： The original lists “manual heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 手工杀青：原文将“手工杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to air ： The original lists “spreading/cooling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊晾：原文将“摊晾”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Manual straightening ： The original lists “manual leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 手工理条：原文将“手工理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Initial baking ： The original lists “initial drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 初烘：原文将“初烘”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Air-cooling and moisture equilibration ： The original lists 'airing and moisture equilibration' as this version's sixth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 摊晾回潮：原文将“摊晾回潮”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat baking ： The original lists 'second baking' as stage 7 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 复烘：原文将“复烘”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / mechanical processing. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 机械加工 PDF pages 1179–1181, the processing section for Tianmu Qingding. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1179—1181页，天目青顶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Air-cooling and moisture equilibration ： The original lists “spreading/cooling and moisture redistribution” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊晾回潮：原文将“摊晾回潮”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial straightening ： The original lists “initial leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 初次理条：原文将“初次理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Air-cooling and moisture equilibration ： The original lists 'airing and moisture equilibration' as this version's fifth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 摊晾回潮：原文将“摊晾回潮”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Further straightening ： The original lists “repeat strip straightening” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 再次理条：原文将“再次理条”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Initial baking ： The original lists “initial baking” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 初烘：原文将“初烘”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Air-cooling and moisture equilibration ： The original lists “spreading to cool and moisture equilibration” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 摊晾回潮：原文将“摊晾回潮”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Repeat baking ： The original lists “repeat drying” as step 9 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：9. 复烘：原文将“复烘”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Orchid-like, with thick emerald-green leaves; mellow, full, fresh, brisk taste; lasting fresh fragrance; clear bright liquor; and even, intact bud-and-leaf sets. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：形似兰花，叶质肥厚，色泽翠绿，滋味醇厚鲜爽、清香持久，汤色清澈明净，芽叶匀齐成朵。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1179. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1179页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: orchid-like, with thick leaves and emerald-green colour. Liquor colour: clear and bright. Aroma: lasting fresh fragrance. Taste: mellow, full, fresh and brisk. Infused leaves: even intact bud-and-leaf sets. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：形似兰花，叶质肥厚，色泽翠绿；汤色：清澈明净；香气：清香持久；滋味：醇厚鲜爽；叶底：芽叶匀齐成朵 Evidence Status: primary_source_verified； Location in the source: PDF pages 1179–1181, Tianmu Qingding: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1179—1181页，天目青顶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 78 administrative villages in 16 townships/towns in the Tianmu Mountain area of Lin’an District, Hangzhou, Zhejiang Province: Taihuyuan Town, West Tianmu Township, Gaohong Town, Yuqian Town, Zaoxi Town, Taiyang Town, Qianchuan Town, Leping Township, Changhua Town, Heqiao Town, Tuankou Town, Longgang Town, Qingliangfeng Town, Daxiagu Town, and Daoshi Town. Chinese original / 中文原文：保护产地范围：浙江省杭州市临安区天目山区的太湖源镇、西天目乡、高虹镇、於潜镇、藻溪镇、太阳镇、潜川镇、乐平乡、昌化镇、河桥镇、湍口镇、龙岗镇、清凉峰镇、大峡谷镇、岛石镇共16个乡镇78个行政村。 Raw materials & cultivars ： The Jiukeng population cultivar and improved clones such as Zhenong 117, Yingshuang and Zhongcha 108. Chinese original / 中文原文：原料与品种：鸠坑群体种和浙农117、迎霜、中茶108等无性系良种。 Growing environment ： Sheltered slopes or hilly land at least 200 m elevation, with gradients no more than 25° and good drainage and water retention. Soil should be well-textured acidic red or yellow soil, pH 4.0–6.0, active calcium no more than 0.5%, soil depth at least 50 cm, and groundwater at least 80 cm. Chinese original / 中文原文：生长环境：海拔高度200m以上、地势背风的山坡或丘陵地，坡度在25°以下，排、蓄水性能良好，土壤为质地良好的酸性土壤（红壤或黄壤），pH值4.0～6.0、土壤中含活性钙不超过0.5%、土层厚度50cm以上、地下水层深度在80cm以上。 Plucking requirements ： Pick in separate grades and batches once fresh leaves reach the standard. Buds and leaves must be intact, tender green, fresh, even, and clean, and delivered to the processing factory within 4 hours of picking. Chinese original / 中文原文：采摘要求：当鲜叶达到采摘标准时，进行分级分批采摘，鲜叶采摘要求芽叶完整，色泽嫩绿，新鲜、匀净，鲜叶采摘后4小时内要送到茶叶加工厂进行交付加工。 Processing requirements ： 1. Hand-processing technique. Spread fresh leaves; heat-fix by hand in an electric or wood-fired pan; remove and spread to cool; straighten by hand in an electric or wood-fired pan; initially dry over charcoal in a drying basket; spread to cool and redistribute moisture; dry again over charcoal in a basket until fully dry. 2. Mechanical processing technique. Spread fresh leaves; heat-fix; spread to cool and redistribute moisture; straighten for the first time; spread to cool and redistribute moisture; straighten again; initially dry; spread to cool and redistribute moisture; dry again. A rotary-drum machine is recommended for heat-fixing, a reciprocating machine for strip straightening, and a cabinet or chain-type dryer for drying. Chinese original / 中文原文：加工要求：1.手工加工技术。鲜叶摊放、电炒锅或柴锅手工杀青、出锅摊晾、电炒锅或柴锅手工理条、烘笼炭火初烘、摊晾回潮、烘笼炭火复烘至足干。2.机械加工技术。鲜叶摊放、杀青、摊晾回潮、初次理条、摊晾回潮、再次理条、初烘、摊晾回潮、复烘。杀青宜用滚筒杀青机、理条宜用往复式理条机、烘干宜用箱式或链式烘干机。 Sensory qualities ： Orchid-like, with thick emerald-green leaves; mellow, full, fresh, brisk taste; lasting fresh fragrance; clear bright liquor; and even, intact bud-and-leaf sets. Chinese original / 中文原文：感官品质：形似兰花，叶质肥厚，色泽翠绿，滋味醇厚鲜爽、清香持久，汤色清澈明净，芽叶匀齐成朵。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1179 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Tianmu Qingding Chinese original / 中文原文：实物图：天目青顶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418491 https://www.pwsannong.com/booklib/database/sublibrary?ID=1400&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Tianmu Qingding; the gallery explicitly says “Tianmu Qingding Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为天目青顶；图集标题明确标注“天目青顶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Mogan Huangya Chinese original / 中文原文：莫干黄芽 Huzhou, Zhejiang Chinese original / 中文原文：浙江省湖州市 identity： Mogan Huangya comes from Huzhou, Zhejiang Province. This entry records products within the geographical indication protection area. The protection requirements describe yellow tea with fine, tightly formed, slightly curved dry leaves, tender yellow with visible down; bright tender-yellow liquor colour; fresh, sweet aroma; sweet, mellow taste; and tender, even, bright tender-yellow infused leaves. Chinese original / 中文原文：identity：莫干黄芽产自浙江省湖州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：黄茶：外形细紧略曲、嫩黄显毫；汤色嫩黄明亮；香气清甜；滋味甘醇；叶底嫩匀、嫩黄明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： The principal product types are yellow tea and green tea. Raw material mainly comes from quality seed-propagated tea populations, including local Mogan Huangya populations, with suitable clonal cultivars such as Longjing 43, Yingshuang and Hengling also permitted. Chinese original / 中文原文：raw_material：主要品种为“黄茶”、“绿茶”。以莫干黄芽的当地群体种等有性系茶树良种为主，也可用龙井43、迎霜、横岭种等适制的无性系茶树良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mainly deep, permeable, acidic “yellow-clay sandy soil,” pH 5.5–6.3, fertile and loose, with organic matter at least 2.5%, suitable for tea growth. Chinese original / 中文原文：environment：以“黄泥沙土”为主，土层深厚，通透性好，土壤酸性，pH值5.5～6.3，土壤肥沃、疏松，有机质含量在2.5%以上，适于茶树生长。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Harvesting. Pick by hand promptly in separate batches according to the standards. Lift the shoots when picking, keeping buds and leaves intact, fresh, even, and clean. 2. Processing. Yellow-tea sequence: spreading fresh leaves → heat-fixing → rolling → heated yellowing → initial drying → shaping → final drying → dry-tea sorting. Its distinctive technique is “drying and yellowing together, setting quality and releasing aroma.” Green-tea sequence: spreading fresh leaves → heat-fixing → rolling → initial drying → shaping → final drying → dry-tea sorting. Its distinctive technique is “capturing gold in the fire, setting colour and releasing aroma.” Chinese original / 中文原文：process：1.采收。分批按标准及时人工采取。鲜叶采摘采用提手采，保持芽叶完整、新鲜、匀净。2.加工。黄茶类加工流程：鲜叶摊青→杀青→揉捻→加温闷黄→初烘→做形→足干→干茶整理。其独特的加工工艺是“边烘边闷、固质挥香”。绿茶类加工流程：鲜叶摊青→杀青→揉捻→初烘→做形→足干→干茶整理。其独特的加工工艺是“火里抢金、定色挥香”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Yellow tea: fine, tight, slightly curved leaves, tender yellow with visible down; bright tender-yellow liquor; a fresh, sweet aroma; sweet, mellow taste; and tender, uniform, bright tender-yellow infused leaves. Green tea: fine, tight, lustrous green leaves with visible down; bright tender-green liquor; a lasting tender aroma; fresh, brisk, sweet and mellow taste; and tender, uniform, bright green infused leaves. Chinese original / 中文原文：quality：黄茶：外形细紧略曲、嫩黄显毫；汤色嫩黄明亮；香气清甜；滋味甘醇；叶底嫩匀、嫩黄明亮。绿茶：细紧绿润、显毫；汤色嫩绿明亮；香气嫩香持久；滋味鲜爽甘醇；叶底嫩匀、绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Zhejiang CPPCC article records Mogan Huangya joining Zhejiang’s first group of famous teas in 1982 and obtaining geographical indication registration protection in 2017. Earlier local tea history should be narrated separately from the modern brand and the formation of its two processing-type products. Chinese original / 中文原文：history：浙江政协文章记莫干黄芽1982年列入浙江首批名茶，2017年取得地理标志登记保护。地方早期产茶史与现代品牌及两种工艺产品的形成应分别叙述。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Good tea needs promotion: Mogan Huangya | https://www.zjzx.gov.cn/llyj/zxlltt/content_99132 Chinese original / 中文原文：莫干黄芽好茶需吆喝 | https://www.zjzx.gov.cn/llyj/zxlltt/content_99132 “Follow Lu Yu in Search of Tea” tour in Huzhou, Zhejiang | https://zhuanti.mct.gov.cn/xczgshsh2023/cxyh/detail_cha/3845.html Chinese original / 中文原文：浙江·湖州“跟着陆羽去问茶”之旅 | https://zhuanti.mct.gov.cn/xczgshsh2023/cxyh/detail_cha/3845.html culture： Bamboo tea gardens, mountain springs and Moganshan recreation culture provide the tea setting. A Ministry of Culture and Tourism route combines tasting Moganshan bud tea with sites such as Sword Pond. The Gan Jiang and Mo Ye legend relates to the mountain name's culture, not proof of tea-making origins. Chinese original / 中文原文：culture：竹林茶园、山泉和莫干山游憩文化是相关茶事背景。文化和旅游部路线将品饮莫干山芽茶与剑池等景点结合，干将莫邪传说是山名文化，不是制茶起源证明。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Good tea needs promotion: Mogan Huangya | https://www.zjzx.gov.cn/llyj/zxlltt/content_99132 Chinese original / 中文原文：莫干黄芽好茶需吆喝 | https://www.zjzx.gov.cn/llyj/zxlltt/content_99132 “Follow Lu Yu in Search of Tea” tour in Huzhou, Zhejiang | https://zhuanti.mct.gov.cn/xczgshsh2023/cxyh/detail_cha/3845.html Chinese original / 中文原文：浙江·湖州“跟着陆羽去问茶”之旅 | https://zhuanti.mct.gov.cn/xczgshsh2023/cxyh/detail_cha/3845.html Step-by-step processing / 2025 GI protection requirements / yellow tea. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 黄茶类 PDF pages 1239–1241, the Mogan Huangya processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1239—1241页，莫干黄芽加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊青：原文将“鲜叶摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Heated, covered yellowing ： The original lists “heated yellowing” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 加温闷黄：原文将“加温闷黄”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Initial baking ： The original lists “initial drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 初烘：原文将“初烘”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Shaping ： The original lists 'shaping' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 做形：原文将“做形”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Final drying ： The original lists “final drying” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 足干：原文将“足干”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Finishing the dry tea ： The original lists “dry-tea finishing” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 干茶整理：原文将“干茶整理”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / Green Tea. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 绿茶类 PDF pages 1239–1241, the Mogan Huangya processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1239—1241页，莫干黄芽加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊青：原文将“鲜叶摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： The original lists “initial drying” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 初烘：原文将“初烘”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Shaping ： The original lists “shaping” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 做形：原文将“做形”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Final drying ： The original lists 'full drying' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 足干：原文将“足干”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Finishing the dry tea ： The original lists 'dry-tea sorting' as this version's seventh stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 干茶整理：原文将“干茶整理”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Yellow tea: fine, tight, slightly curved leaves, tender yellow with visible down; bright tender-yellow liquor; a fresh, sweet aroma; sweet, mellow taste; and tender, uniform, bright tender-yellow infused leaves. Green tea: fine, tight, lustrous green leaves with visible down; bright tender-green liquor; a lasting tender aroma; fresh, brisk, sweet and mellow taste; and tender, uniform, bright green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：黄茶：外形细紧略曲、嫩黄显毫；汤色嫩黄明亮；香气清甜；滋味甘醇；叶底嫩匀、嫩黄明亮。绿茶：细紧绿润、显毫；汤色嫩绿明亮；香气嫩香持久；滋味鲜爽甘醇；叶底嫩匀、绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1239. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1239页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / yellow tea ： Dry-leaf appearance: fine, tight and slightly curved, tender yellow with visible down. Liquor colour: bright tender yellow. Aroma: fresh sweetness. Taste: sweet and mellow. Infused leaves: tender, even and bright tender yellow. Chinese original / 中文原文：2025地理标志保护要求 / 黄茶：干茶外形：细紧略曲、嫩黄显毫；汤色：嫩黄明亮；香气：清甜；滋味：甘醇；叶底：嫩匀、嫩黄明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1239–1241, Mogan Huangya quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1239—1241页，莫干黄芽质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / green tea ： Dry-leaf appearance: fine and tightly rolled, lustrous green with visible down; liquor colour: bright tender green; aroma: lasting tender-leaf fragrance; taste: fresh, brisk, sweet and mellow; infused leaves: tender, even, green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 绿茶：干茶外形：细紧绿润、显毫；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜爽甘醇；叶底：嫩匀、绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1239–1241, Mogan Huangya quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1239—1241页，莫干黄芽质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Twenty-six administrative villages across four towns and subdistricts in Deqing County, Huzhou City, Zhejiang: Moganshan Town and Wukang, Wuyang and Fuxi subdistricts. Chinese original / 中文原文：保护产地范围：浙江省湖州市德清县的莫干山镇、武康街道、舞阳街道、阜溪街道，共计4个镇（街道），26个行政村。 Raw materials & cultivars ： The principal product types are yellow tea and green tea. Raw material mainly comes from quality seed-propagated tea populations, including local Mogan Huangya populations, with suitable clonal cultivars such as Longjing 43, Yingshuang and Hengling also permitted. Chinese original / 中文原文：原料与品种：主要品种为“黄茶”、“绿茶”。以莫干黄芽的当地群体种等有性系茶树良种为主，也可用龙井43、迎霜、横岭种等适制的无性系茶树良种。 Growing environment ： Mainly deep, permeable, acidic “yellow-clay sandy soil,” pH 5.5–6.3, fertile and loose, with organic matter at least 2.5%, suitable for tea growth. Chinese original / 中文原文：生长环境：以“黄泥沙土”为主，土层深厚，通透性好，土壤酸性，pH值5.5～6.3，土壤肥沃、疏松，有机质含量在2.5%以上，适于茶树生长。 Processing requirements ： 1. Harvesting. Pick by hand promptly in separate batches according to the standards. Lift the shoots when picking, keeping buds and leaves intact, fresh, even, and clean. 2. Processing. Yellow-tea sequence: spreading fresh leaves → heat-fixing → rolling → heated yellowing → initial drying → shaping → final drying → dry-tea sorting. Its distinctive technique is “drying and yellowing together, setting quality and releasing aroma.” Green-tea sequence: spreading fresh leaves → heat-fixing → rolling → initial drying → shaping → final drying → dry-tea sorting. Its distinctive technique is “capturing gold in the fire, setting colour and releasing aroma.” Chinese original / 中文原文：加工要求：1.采收。分批按标准及时人工采取。鲜叶采摘采用提手采，保持芽叶完整、新鲜、匀净。2.加工。黄茶类加工流程：鲜叶摊青→杀青→揉捻→加温闷黄→初烘→做形→足干→干茶整理。其独特的加工工艺是“边烘边闷、固质挥香”。绿茶类加工流程：鲜叶摊青→杀青→揉捻→初烘→做形→足干→干茶整理。其独特的加工工艺是“火里抢金、定色挥香”。 Sensory qualities ： Yellow tea: fine, tight, slightly curved leaves, tender yellow with visible down; bright tender-yellow liquor; a fresh, sweet aroma; sweet, mellow taste; and tender, uniform, bright tender-yellow infused leaves. Green tea: fine, tight, lustrous green leaves with visible down; bright tender-green liquor; a lasting tender aroma; fresh, brisk, sweet and mellow taste; and tender, uniform, bright green infused leaves. Chinese original / 中文原文：感官品质：黄茶：外形细紧略曲、嫩黄显毫；汤色嫩黄明亮；香气清甜；滋味甘醇；叶底嫩匀、嫩黄明亮。绿茶：细紧绿润、显毫；汤色嫩绿明亮；香气嫩香持久；滋味鲜爽甘醇；叶底嫩匀、绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1239 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Mogan Huangya Chinese original / 中文原文：实物图：莫干黄芽干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C064莫干黄芽.jpg https://shinowazuri.com/tea-guide-article/zhejiang/莫干黄芽（拼音：mo-gan-huang-ya）.html Basis for the match: The original Tea Guide page is titled Mogan Huangya and explicitly places it in Mogan Mountain, Deqing, Huzhou, Zhejiang. Each image was checked, including actual dry tea on a plate. This GI entry includes both yellow- and green-tea processes; the image is used only as a named finished-product sample. Chinese original / 中文原文：对应依据：茶指南原页标题为莫干黄芽，明确产于浙江湖州德清莫干山；逐图核验真实盘装干茶。该地理标志条目包含黄茶及绿茶两种工艺，此图只作具名成品样本。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A physical sample labeled Mogan Huangya on the original page. The source mixes descriptions of green-tea and yellowing processes, so the sample’s precise process category, grade, or year is not determined from it. Chinese original / 中文原文：样本范围：原页标为莫干黄芽的实物样品；来源对绿茶/闷黄工艺描述混用，不据此判定样品的具体工艺类别、等级或年份。 Pan'an Yunfeng Chinese original / 中文原文：磐安云峰 Jinhua, Zhejiang Chinese original / 中文原文：浙江省金华市 identity： Pan'an Yunfeng comes from Jinhua City, Zhejiang. This entry records the product within its GI-protected area. The protection requirements describe emerald colour and a sweet mellow taste. Chinese original / 中文原文：identity：磐安云峰产自浙江省金华市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：色翠绿味甘醇。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local population cultivars such as Muhe and Jiukeng, and improved clonal cultivars including Longjing 43, Wuniuzao, Longjing Changye and Zhenong 117. Chinese original / 中文原文：raw_material：木禾、鸠坑等本地群体种及龙井43、乌牛早、龙井长叶、浙农117等无性系茶树良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose deep red or yellow soils, with pH 4.0–6.5, organic matter >2.0% and effective depth at least 50 cm. Soil should be both permeable and moisture-retentive, near a water source, with groundwater at least 1 m below the surface and good drainage. Chinese original / 中文原文：environment：土壤应选择深厚的红壤或黄壤。土壤pH值4.0～6.5，有机质含量＞2.0%，土壤有效深度50cm以上。土壤透水蓄水性良好，水源较近，地下水位应在1m以下，排水良好。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick fresh leaves in repeated batches by lifting the shoots, not pinching, stripping or grabbing, and do not include old leaves or debris. On arrival at the factory, inspect by grade and spread separately, keeping dry-weather leaves apart from rain/dew-wet leaves and morning-picked leaves apart from afternoon-picked leaves. Chinese original / 中文原文：harvest：鲜叶采摘应分批分次，提手采摘，不得掐采、捋采、抓采和带老叶杂物采摘。鲜叶进厂后，应分级验收、分别摊放，晴天叶与雨（露）水叶分开，上午采的叶与下午采的叶分开。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Traditional hand-processing method. Spreading → heat-fixing in a slanted pan with a bamboo-strip stirrer → shaping in a flat pan → initial drying and shaping → secondary drying for aroma enhancement → blending and storage. 2. Flat-form process. Spreading → initial pan-firing → moisture redistribution → finishing pan-firing → sieving and sorting. 3. Strip-form process. Spreading → heat-fixing → rolling → strip straightening → initial drying → secondary drying → sieving and sorting. Chinese original / 中文原文：process：1.传统手工加工工艺。摊青→斜锅竹丝炒手杀青→平锅做形→初烘做形→复烘提香→拼配收藏。2.扁形加工工序。摊青→青锅→回潮→辉锅→筛分整理。3.条形加工工序。摊青→杀青→揉捻→理条→初烘→复烘→筛分整理。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Emerald green, with a sweet mellow taste. Flat form: flat, straight, lustrous-green leaves; bright green liquor; a high, fresh, lasting aroma; a fresh, mellow, refreshing taste; and tender, even, bright-green infused bud-and-leaf sets. Strip form: tight, lustrous-green strips; bright green liquor; a high, fresh, lasting aroma with a slight orchid note; a fresh, mellow, refreshing taste; and tender, even, bright-green infused leaves. Chinese original / 中文原文：quality：色翠绿味甘醇。扁形：外形扁平挺直绿润；汤色绿明亮；香气清高持久；滋味鲜醇爽口；叶底嫩匀成朵绿亮。条形：外形条索紧结绿润；汤色绿明亮；香气清高持久略带兰花香；滋味鲜醇爽口；叶底嫩匀绿亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A local report in People's Political Consultative Conference Daily records development of Yunfeng specialty tea in 1979 and connects it with the area's Wuzhou Dongbai tea tradition. This is a modern development drawing on local tradition, not evidence that Tang tribute tea has survived unchanged. Chinese original / 中文原文：history：人民政协报地方报道记1979年研制云峰名茶，并与当地婺州东白茶传统相联系；这是现代研制对地方传统的吸收，不等于唐代贡茶保持原样至今。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Introduction to Yushan Ancient Tea Market and Pan'an tea culture | https://mobile.rmzxw.com.cn/tranm/index/url/www.rmzxw.com.cn/c/2017-02-17/1347306.shtml Chinese original / 中文原文：玉山古茶场与磐安茶文化介绍 | https://mobile.rmzxw.com.cn/tranm/index/url/www.rmzxw.com.cn/c/2017-02-17/1347306.shtml culture： Yushan Ancient Tea Market combines trading space, administrative buildings and a place for worshipping the tea deity. Tea-market gatherings, spring and autumn rites, dragon-and-tiger banner processions and opera performances continue the community memory of Pan'an's tea country. Chinese original / 中文原文：culture：玉山古茶场集交易场所、管理建筑与祭茶神空间于一体。赶茶场、春秋祭祀、迎龙虎大旗和戏曲展演延续磐安茶乡的社区记忆。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Introduction to Yushan Ancient Tea Market and Pan'an tea culture | https://mobile.rmzxw.com.cn/tranm/index/url/www.rmzxw.com.cn/c/2017-02-17/1347306.shtml Chinese original / 中文原文：玉山古茶场与磐安茶文化介绍 | https://mobile.rmzxw.com.cn/tranm/index/url/www.rmzxw.com.cn/c/2017-02-17/1347306.shtml Step-by-step processing / 2025 GI protection requirements / Traditional Handmade. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 传统手工 PDF pages 1359–1362, the Pan’an Yunfeng processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1359—1362页，磐安云峰加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing in a slanted pan with a bamboo-strip stirring implement ： The original lists “heat-fixing in a sloping pan with a bamboo-strip stirring arm” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 斜锅竹丝炒手杀青：原文将“斜锅竹丝炒手杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Shaping in a flat pan ： The original lists “flat-pan shaping” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 平锅做形：原文将“平锅做形”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking and shaping ： The original lists “initial drying and shaping” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 初烘做形：原文将“初烘做形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat baking to develop aroma ： The original lists 'second baking for aroma development' as this version's fifth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 复烘提香：原文将“复烘提香”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Blending and storing ： The original lists “blending and storage” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 拼配收藏：原文将“拼配收藏”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / flat-shaped Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 扁形 PDF pages 1359–1362, the Pan’an Yunfeng processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1359—1362页，磐安云峰加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Initial pan-firing ： The original lists “initial pan-firing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 青锅：原文将“青锅”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Moisture equilibration ： The original lists “moisture equilibration” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 回潮：原文将“回潮”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Finishing pan-firing ： The original lists 'final pan-firing' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 辉锅：原文将“辉锅”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Sieving and finishing ： The original lists “sieving and finishing” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 筛分整理：原文将“筛分整理”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / strand-shaped Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 条形 PDF pages 1359–1362, the Pan’an Yunfeng processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1359—1362页，磐安云峰加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening ： The original lists “leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 理条：原文将“理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Initial baking ： The original lists “initial drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 初烘：原文将“初烘”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Repeat baking ： The original lists “secondary baking” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 复烘：原文将“复烘”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Sieving and finishing ： The original lists 'sieving and sorting' as this version's seventh stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 筛分整理：原文将“筛分整理”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Emerald green, with a sweet mellow taste. Flat form: flat, straight, lustrous-green leaves; bright green liquor; a high, fresh, lasting aroma; a fresh, mellow, refreshing taste; and tender, even, bright-green infused bud-and-leaf sets. Strip form: tight, lustrous-green strips; bright green liquor; a high, fresh, lasting aroma with a slight orchid note; a fresh, mellow, refreshing taste; and tender, even, bright-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：色翠绿味甘醇。扁形：外形扁平挺直绿润；汤色绿明亮；香气清高持久；滋味鲜醇爽口；叶底嫩匀成朵绿亮。条形：外形条索紧结绿润；汤色绿明亮；香气清高持久略带兰花香；滋味鲜醇爽口；叶底嫩匀绿亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1359. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1359页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / flat-shaped ： Dry-leaf appearance: flat, straight and lustrous green. Liquor colour: bright green. Aroma: high, fresh and lasting. Taste: fresh, mellow and refreshing. Infused leaves: tender, even, bright-green bud-and-leaf sets. Chinese original / 中文原文：2025地理标志保护要求 / 扁形：干茶外形：扁平挺直绿润；汤色：绿明亮；香气：清高持久；滋味：鲜醇爽口；叶底：嫩匀成朵绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1359–1362, Pan'an Yunfeng quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1359—1362页，磐安云峰质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / strand-shaped ： Dry-leaf appearance: tightly rolled, lustrous green strips; liquor colour: bright green; aroma: clear, high and lasting, with slight orchid notes; taste: fresh, mellow and refreshing; infused leaves: tender, even, green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 条形：干茶外形：条索紧结绿润；汤色：绿明亮；香气：清高持久略带兰花香；滋味：鲜醇爽口；叶底：嫩匀绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1359–1362, Pan'an Yunfeng quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1359—1362页，磐安云峰质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Anwen and Xinwo, 2 subdistricts, plus 12 townships/towns—Jianshan, Renchuan, Lengshui, Yushan, Shanghu, Dapan, Fangqian, Panfeng, Shuangfeng, Yaochuan, Shuangxi, and Jiuhe—in Pan’an County, Jinhua, Zhejiang. Chinese original / 中文原文：保护产地范围：浙江省金华市磐安县安文、新渥等2个街道和尖山、仁川、冷水、玉山、尚湖、大盘、方前、盘峰、双峰、窈川、双溪、九和等12个乡镇。 Raw materials & cultivars ： Local population cultivars such as Muhe and Jiukeng, and improved clonal cultivars including Longjing 43, Wuniuzao, Longjing Changye and Zhenong 117. Chinese original / 中文原文：原料与品种：木禾、鸠坑等本地群体种及龙井43、乌牛早、龙井长叶、浙农117等无性系茶树良种。 Growing environment ： Choose deep red or yellow soils, with pH 4.0–6.5, organic matter >2.0% and effective depth at least 50 cm. Soil should be both permeable and moisture-retentive, near a water source, with groundwater at least 1 m below the surface and good drainage. Chinese original / 中文原文：生长环境：土壤应选择深厚的红壤或黄壤。土壤pH值4.0～6.5，有机质含量＞2.0%，土壤有效深度50cm以上。土壤透水蓄水性良好，水源较近，地下水位应在1m以下，排水良好。 Plucking requirements ： Pick fresh leaves in repeated batches by lifting the shoots, not pinching, stripping or grabbing, and do not include old leaves or debris. On arrival at the factory, inspect by grade and spread separately, keeping dry-weather leaves apart from rain/dew-wet leaves and morning-picked leaves apart from afternoon-picked leaves. Chinese original / 中文原文：采摘要求：鲜叶采摘应分批分次，提手采摘，不得掐采、捋采、抓采和带老叶杂物采摘。鲜叶进厂后，应分级验收、分别摊放，晴天叶与雨（露）水叶分开，上午采的叶与下午采的叶分开。 Processing requirements ： 1. Traditional hand-processing method. Spreading → heat-fixing in a slanted pan with a bamboo-strip stirrer → shaping in a flat pan → initial drying and shaping → secondary drying for aroma enhancement → blending and storage. 2. Flat-form process. Spreading → initial pan-firing → moisture redistribution → finishing pan-firing → sieving and sorting. 3. Strip-form process. Spreading → heat-fixing → rolling → strip straightening → initial drying → secondary drying → sieving and sorting. Chinese original / 中文原文：加工要求：1.传统手工加工工艺。摊青→斜锅竹丝炒手杀青→平锅做形→初烘做形→复烘提香→拼配收藏。2.扁形加工工序。摊青→青锅→回潮→辉锅→筛分整理。3.条形加工工序。摊青→杀青→揉捻→理条→初烘→复烘→筛分整理。 Sensory qualities ： Emerald green, with a sweet mellow taste. Flat form: flat, straight, lustrous-green leaves; bright green liquor; a high, fresh, lasting aroma; a fresh, mellow, refreshing taste; and tender, even, bright-green infused bud-and-leaf sets. Strip form: tight, lustrous-green strips; bright green liquor; a high, fresh, lasting aroma with a slight orchid note; a fresh, mellow, refreshing taste; and tender, even, bright-green infused leaves. Chinese original / 中文原文：感官品质：色翠绿味甘醇。扁形：外形扁平挺直绿润；汤色绿明亮；香气清高持久；滋味鲜醇爽口；叶底嫩匀成朵绿亮。条形：外形条索紧结绿润；汤色绿明亮；香气清高持久略带兰花香；滋味鲜醇爽口；叶底嫩匀绿亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1359 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Pan'an Yunfeng, Dry Leaves (Image in a Named Farmers' Daily Report) Chinese original / 中文原文：实物图：磐安云峰干茶（农民日报具名报道配图） https://imagepphcloud.thepaper.cn/pph/image/132/365/94.jpg https://m.thepaper.cn/baijiahao_12731030 Basis for the match: A 2021 Farmers’ Daily Pengpai account report directly captions the image “Pan’an Yunfeng Tea” after its Pan’an Yunfeng paragraph. The original was inspected individually and shows strip-shaped dry tea on a plate and in a tea scoop. The context clearly establishes Pan’an, Zhejiang origin. Chinese original / 中文原文：对应依据：农民日报澎湃号2021年报道在磐安云峰段落后，直接以“磐安云峰茶”为该图图注；原图已逐张查看，实物为盘与茶则中条形干茶。浙江磐安产地上下文明确。 An image publicly displayed in a report, credited to the internet. No open republication licence was found and the original photographer is unidentified. The report source is retained for reference in the private library. Chinese original / 中文原文：报道公开展示、原文图片来源标为“网络”，未见开放转载许可，原始摄影者未明确；保留报道出处用于私有资料库参考。 Sample scope ： A tea sample explicitly displayed as Pan'an Yunfeng Tea in a Farmers' Daily report. The original credits the photograph to the internet without naming a producer or original photographer; year and grade are not established. Chinese original / 中文原文：样本范围：农民日报报道以“磐安云峰茶”具名展示的茶样；原文照片署“网络”，生产者与原始摄影者未说明，不据此认定年份或等级。 Wenzhou Early Tea Chinese original / 中文原文：温州早茶 Wenzhou, Zhejiang Chinese original / 中文原文：浙江省温州市 identity： Wenzhou Early Tea comes from Wenzhou City, Zhejiang. This entry records the product within its GI-protected area. The protection requirements describe the curled form as fine, tight, emerald green with visible down; bright tender-green liquor; a lasting tender aroma; a tender, fresh, sweet, brisk taste; and tender, even infused bud-and-leaf sets. Chinese original / 中文原文：identity：温州早茶产自浙江省温州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：卷曲形：外形紧细、翠绿显毫；汤色嫩绿明亮；香气嫩香持久；滋味嫩鲜甘爽；叶底嫩匀成朵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Select improved cultivars suitable for Wenzhou Early Tea, such as Jiaming No. 1, Pingyang Tezao, Qingmingzao, Huangyezao, and Zhirenzao. Chinese original / 中文原文：raw_material：选择嘉茗1号、平阳特早、清明早、黄叶早、智仁早等适制温州早茶的优良茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose deep red or yellow soil with a pH of 4.5–6.5 and organic matter content >1.0%. Centre management on soil and water conservation, integrating hills, water, gardens, woodland and roads. Provide roadside drainage and plant trees around the perimeter to create a sound ecological environment. Plan main roads, branch roads, paths and headland tracks according to scale, terrain and landform. Establish a suitable water system that can both retain and drain water. Install separation ditches where tea gardens adjoin uncultivated hills, steep slopes, woodland and farmland. Chinese original / 中文原文：environment：土壤应选择深厚的红壤或黄壤。土壤的pH值4.5～6.5，有机质含量＞1.0%。以水土保持为中心，山、水、园、林、路综合治理，路旁设沟，四周植树，形成良好的生态环境。根据规模、地形和地貌等条件，合理设置道路，包括主道、支道、步道和地头道。建立合理的水利系统，做到能蓄能排。茶园与四周荒山陡坡、林地和农田交界处应设置隔离沟。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： The picking periods are late February to mid-May and early August to late September. The appropriate time to begin picking is when shoots have one bud and one just-unfolding leaf. The picking standard ranges from one bud with one just-unfolding leaf to one bud with three leaves. Fresh leaves must be intact, tender, uniform and clean. Pick according to the intended tea grade, taking early shoots first and working in successive batches. Use a lifting motion; do not pinch, strip or grab leaves, or pick old leaves and debris together with the shoots. Hold fresh leaves in clean, hygienic, well-ventilated bamboo baskets or similar bamboo containers without compression. Chinese original / 中文原文：harvest：采摘时间为2月下旬至5月中旬、8月上旬至9月下旬，茶树一芽一叶初展时为茶园开采适期。采摘标准为一芽一叶初展至一芽三叶，鲜叶质量要求芽叶完整、鲜嫩匀净，采摘方法为根据制茶等级按标准采摘，先发先采、分批分次；采用提手采，不得掐采、捋采、抓采和带老叶杂物采摘。鲜叶用清洁卫生、透气性良好的竹篮、篓筐等竹制器具盛装，不得紧压。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Wenzhou Early Tea, curled form. Process: spreading → fixation → rolling → second drying → third drying → final drying → sorting. (1) Spreading. Grade and inspect fresh leaves on arrival, and spread each grade separately in layers no thicker than 20 cm. Control water loss at 10%–15%. (2) Fixation. Follow the principles of high-temperature fixation, starting hotter and then lowering the temperature, with more thorough fixation for tender leaves and lighter fixation for older leaves. Control weight loss at around 40%. (3) Rolling. Loading depends on the roller model. Alternate light, heavy, and light pressure, adjusting the extent of rolling to leaf tenderness. Suitable targets are 30%–65% leaf-cell tissue rupture and 60%–80% strand formation. (4) Second drying. Use rapid high-temperature drying, with air at 130–150°C, a leaf layer <2 cm thick, and a suitable time of 8–12 minutes. (5) Third drying. A pan or air temperature of 120°C is suitable. Pan-fire or bake to about 20% moisture. (6) Final drying. According to product quality requirements, use either pan-firing or baking at a pan or air temperature of 110–120°C until fully dry, with moisture at most 6.5%. 2. Wenzhou Early Tea, flat form. Process: spreading → initial pan-firing (fixation) → leaf alignment → cooling and moisture equilibration → finishing pan-firing → sorting. (1) Spreading. Grade and inspect fresh leaves on arrival and spread grades separately, no more than 5 cm thick, controlling water loss at 10%–15%. (2) Initial pan-firing (fixation). Use manual or mechanical pan-firing according to leaf grade, quantity, and equipment. Apply high-temperature fixation, starting hotter and then lowering the temperature, with more thorough fixation for tender leaves and lighter fixation for older leaves. Loading, temperature, pressure, time, and other parameters depend on the spread leaves and equipment. At the end of initial pan-firing, the leaves begin to become flat; mechanical processing that combines fixation and leaf alignment produces straight strands instead. Leaf moisture content is reduced by around 40%. (3) Leaf alignment. This step may be used in mechanical pan-firing, generally after relatively light fixation. Loading depends on the equipment; finish when the buds and leaves are straight, controlling moisture at about 40%. (4) Cooling and moisture equilibration. Winnow fragments and fines from the initially pan-fired leaves, then promptly spread them evenly on bamboo trays, no thicker than 2 cm, for 1–2 hours. (5) Finishing pan-firing. Depending on the amount, grade, and moisture equilibration of the initially pan-fired or aligned leaves, complete this in one pan or in stages. For example, in mechanical processing, aligned leaves may first be flattened in a small pan and removed at about 20% moisture, then combined in a larger pan and fired until fully dry. Start at a higher pan temperature and reduce it; a pan temperature of 130–150°C is suitable in the later stage. Continue until moisture is at most 6.5%. Chinese original / 中文原文：process：1.温州早茶（卷曲形）。温州早（茶卷曲形）工艺流程为：摊青→杀青→揉捻→二青→三青→干燥→整理。（1）摊青。鲜叶进厂要分级验收，分别摊放，摊青厚度不超过20cm，摊青叶失水率控制在10%～15%。（2）杀青。杀青掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，杀青减重率控制在40%左右。（3）揉捻。揉捻投叶量视揉捻机型号而定，揉捻加压轻、重、轻交替进行，揉捻程度视鲜叶嫩度而定，以叶片细胞组织破碎率达30%～65%，成条率达60%～80%为宜。（4）二青。采用高温快烘法，风温130～150℃，摊叶厚度＜2cm，时间8-12分钟为宜。（5）三青。锅（风）温120℃为宜，炒（烘）至含水率在20%左右。（6）干燥。按产品质量要求，可采用炒或烘两种干燥方式，锅（风）温110～120℃，炒（烘）至足干，含水率控在6.5%以下。2.温州早茶（扁形）。温州早茶（扁形）的工艺流程为：摊青→青锅（杀青）→理条→摊凉回潮→辉锅→整理。（1）摊青。鲜叶进厂要分级验收，分别摊放，摊青厚度不超过5cm，摊青叶失水率控制在10%～15%。（2）青锅（杀青）。按鲜叶等级、数量和设备条件，采用手工炒制或机械炒制，掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，投叶量、温度、力度、时间等控制参数视不同摊青叶、设备条件而定；完成青锅，初步成扁形（采用杀青和理条方式机械加工工艺则呈挺直条形），茶叶含水量下降40%左右。（3）理条。机械炒制方式可运用此工艺，一般嫩杀后理条，投叶量视设备条件而定，芽叶挺直即可，茶叶含水量控制在40%左右。（4）摊凉回潮。青锅叶簸去片末后，及时匀摊在竹匾上，厚度不超过2cm，摊放时间1-2小时。（5）辉锅。视青锅（理条）叶数量、等级、回潮程度等状况，此工艺可一锅到底或分步进行（如机械加工中，理条叶可先小锅压扁成形，炒至含水量约20%出锅，再并大锅炒至足干）；锅温先高后低，后期锅温以130～150℃为宜，炒至含水量在6.5%以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Curled form: fine, tight, emerald-green leaves with visible down; bright tender-green liquor; a lasting tender aroma; a tender, fresh, sweet, brisk taste; and tender, even infused bud-and-leaf sets. Flat form: flat, smooth, straight leaves, fresh lustrous tender green; bright tender-green liquor; a high, lasting aroma; a fresh, mellow, sweet, brisk taste; and tender, even, bright tender-green infused bud-and-leaf sets. Wenzhou Early Tea is distinguished by “tenderness, freshness and sweetness.” Chinese original / 中文原文：quality：卷曲形：外形紧细、翠绿显毫；汤色嫩绿明亮；香气嫩香持久；滋味嫩鲜甘爽；叶底嫩匀成朵。扁形：外形扁平光直、嫩绿鲜润；汤色嫩绿明亮；香气香高持久；滋味鲜醇甘爽；叶底嫩匀成朵、嫩绿明亮。温州早茶独特的品质特征：“嫩、鲜、甘”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A tea-industry reminiscence published by the All China Federation of Supply and Marketing Cooperatives describes Wenzhou Tea Factory and premium early-tea development after reform and opening-up. Wenzhou's government identifies Wenzhou Early Tea as a city-wide collective brand encompassing local products such as Wuniuzao; it is not equivalent to a single tea cultivar. Chinese original / 中文原文：history：供销合作总社刊载的茶业回忆文章讲述温州茶厂与改革开放后的名优早茶发展；温州政府说明温州早茶为市域公用品牌，包含乌牛早等地方产品，不能等同于单一茶树品种。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Recollections of tea in Wenzhou | https://www.chinacoop.gov.cn/HTML/2009/09/29/34622.html Chinese original / 中文原文：忆温州茶事 | https://www.chinacoop.gov.cn/HTML/2009/09/29/34622.html Wenzhou's spring scenery stimulates the spring economy | https://www.wenzhou.gov.cn/art/2024/4/15/art_1217829_59244899.html Chinese original / 中文原文：温州好春光催热春日经济 | https://www.wenzhou.gov.cn/art/2024/4/15/art_1217829_59244899.html culture： Early-tea festivals, the start of spring picking and urban–rural tea trade form contemporary Wenzhou tea life. Local factories formerly sent staff into mountain areas to advise on gardens, picking and processing, reflecting industry memories linking cultivation, manufacture and markets. Chinese original / 中文原文：culture：早茶节、早春开采和城乡茶叶贸易构成当代温州茶事。地方茶厂曾组织人员到山区指导茶园与采制，体现生产、加工和市场相互联系的行业记忆。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Recollections of tea in Wenzhou | https://www.chinacoop.gov.cn/HTML/2009/09/29/34622.html Chinese original / 中文原文：忆温州茶事 | https://www.chinacoop.gov.cn/HTML/2009/09/29/34622.html Wenzhou's spring scenery stimulates the spring economy | https://www.wenzhou.gov.cn/art/2024/4/15/art_1217829_59244899.html Chinese original / 中文原文：温州好春光催热春日经济 | https://www.wenzhou.gov.cn/art/2024/4/15/art_1217829_59244899.html Step-by-step processing / 2025 GI protection requirements / Curled. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 卷曲形 PDF pages 1363–1368, the processing section for Wenzhou Early Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1363—1368页，温州早茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Heat-fix at high temperature, starting high then lowering it, treating tender leaves more thoroughly and mature leaves more lightly. Control weight loss at about 40%. Key observations: Chinese original / 中文原文：2. 杀青：杀青掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，杀青减重率控制在40%左右。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Set the rolling load according to machine model. Alternate light, heavy and light pressure, adjusting rolling extent to leaf tenderness. Appropriate targets are 30%–65% disruption of leaf-cell tissue and 60%–80% formation into strips. Key observations: Chinese original / 中文原文：3. 揉捻：揉捻投叶量视揉捻机型号而定，揉捻加压轻、重、轻交替进行，揉捻程度视鲜叶嫩度而定，以叶片细胞组织破碎率达30%～65%，成条率达60%～80%为宜。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Second heating ： Use rapid high-temperature baking, with air at 130–150°C, leaf thickness <2 cm, and approximately 8–12 minutes. Key observations: Chinese original / 中文原文：4. 二青：采用高温快烘法，风温130～150℃，摊叶厚度＜2cm，时间8-12分钟为宜。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Third heating ： Pan/air temperature around 120°C; pan-fire/bake to approximately 20% moisture. Key observations: Chinese original / 中文原文：5. 三青：锅（风）温120℃为宜，炒（烘）至含水率在20%左右。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Drying ： Depending on product-quality requirements, dry by pan-firing or hot air, with pan/air temperature at 110–120°C. Continue until fully dry, controlling moisture at Key observations: Chinese original / 中文原文：6. 干燥：按产品质量要求，可采用炒或烘两种干燥方式，锅（风）温110～120℃，炒（烘）至足干，含水率控在 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Finishing ： The original lists 'sorting' as stage 7 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 整理：原文将“整理”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / flat-shaped Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 扁形 PDF pages 1363–1368, the processing section for Wenzhou Early Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1363—1368页，温州早茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Initial pan-firing (heat-fixing) ： Choose hand or machine pan-firing according to fresh-leaf grade, quantity and available equipment. Follow the principles of high-temperature heat-fixing, starting high and finishing lower, more thorough heat-fixing for tender leaves and lighter heat-fixing for mature leaves. Adjust charge, temperature, force, time and other control parameters to the spread leaves and equipment. Complete initial pan-firing to form a preliminary flat shape, or straight strips when using a mechanical process combining heat-fixing and straightening, with leaf moisture reduced by approximately 40%. Key observations: Chinese original / 中文原文：2. 青锅（杀青）：按鲜叶等级、数量和设备条件，采用手工炒制或机械炒制，掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，投叶量、温度、力度、时间等控制参数视不同摊青叶、设备条件而定；完成青锅，初步成扁形（采用杀青和理条方式机械加工工艺则呈挺直条形），茶叶含水量下降40%左右。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Straightening ： This step may be used in machine pan-firing, generally straightening after light heat-fixing. Adjust the charge to the equipment and continue until the buds and leaves are straight, controlling moisture content at approximately 40%. Key observations: Chinese original / 中文原文：3. 理条：机械炒制方式可运用此工艺，一般嫩杀后理条，投叶量视设备条件而定，芽叶挺直即可，茶叶含水量控制在40%左右。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Cooling and moisture equilibration ： After winnowing fragments and fines from initial-pan-fired leaves, promptly spread evenly on bamboo trays no more than 2 cm thick, for 1–2 hours. Key observations: Chinese original / 中文原文：4. 摊凉回潮：青锅叶簸去片末后，及时匀摊在竹匾上，厚度不超过2cm，摊放时间1-2小时。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Finishing pan-firing ： Depending on the quantity, grade and moisture equilibration of the initially pan-fired or straightened leaves, this process may be completed in one pan or in separate stages. For example, in machine processing the straightened leaves may first be flattened in a small pan and fried to approximately 20% moisture, then combined in a large pan and fried until fully dry. The pan temperature starts high and finishes lower, preferably at 130–150°C in the later stage, frying until the moisture content is Key observations: Chinese original / 中文原文：5. 辉锅：视青锅（理条）叶数量、等级、回潮程度等状况，此工艺可一锅到底或分步进行（如机械加工中，理条叶可先小锅压扁成形，炒至含水量约20%出锅，再并大锅炒至足干）；锅温先高后低，后期锅温以130～150℃为宜，炒至含水量在 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Finishing ： The original lists “finishing” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 整理：原文将“整理”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Curled form: fine, tight, emerald-green leaves with visible down; bright tender-green liquor; a lasting tender aroma; a tender, fresh, sweet, brisk taste; and tender, even infused bud-and-leaf sets. Flat form: flat, smooth, straight leaves, fresh lustrous tender green; bright tender-green liquor; a high, lasting aroma; a fresh, mellow, sweet, brisk taste; and tender, even, bright tender-green infused bud-and-leaf sets. Wenzhou Early Tea is distinguished by “tenderness, freshness and sweetness.” Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：卷曲形：外形紧细、翠绿显毫；汤色嫩绿明亮；香气嫩香持久；滋味嫩鲜甘爽；叶底嫩匀成朵。扁形：外形扁平光直、嫩绿鲜润；汤色嫩绿明亮；香气香高持久；滋味鲜醇甘爽；叶底嫩匀成朵、嫩绿明亮。温州早茶独特的品质特征：“嫩、鲜、甘”。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1363. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1363页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Curled. ： Dry-leaf appearance: tight, fine, emerald green with visible down; liquor colour: bright light green; aroma: lasting tender-leaf fragrance; taste: tender, fresh, sweet, and brisk; infused leaves: tender, even, in intact shoot sets. Chinese original / 中文原文：2025地理标志保护要求 / 卷曲形：干茶外形：紧细、翠绿显毫；汤色：嫩绿明亮；香气：嫩香持久；滋味：嫩鲜甘爽；叶底：嫩匀成朵 Evidence Status: primary_source_verified； Location in the source: PDF pages 1363–1368, Wenzhou Early Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1363—1368页，温州早茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / flat-shaped ： Dry-leaf appearance: flat, smooth and straight, fresh lustrous tender green. Liquor colour: bright tender green. Aroma: high and lasting. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, even, bright tender-green bud-and-leaf sets. Chinese original / 中文原文：2025地理标志保护要求 / 扁形：干茶外形：扁平光直、嫩绿鲜润；汤色：嫩绿明亮；香气：香高持久；滋味：鲜醇甘爽；叶底：嫩匀成朵、嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1363–1368, Wenzhou Early Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1363—1368页，温州早茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 118 townships/towns in 9 counties/districts/cities of Wenzhou, Zhejiang: Lucheng, Ouhai, Yueqing, Rui’an, Yongjia, Wencheng, Pingyang, Taishun, and Cangnan. Chinese original / 中文原文：保护产地范围：浙江省温州市鹿城区、瓯海区、乐清市、瑞安市、永嘉县、文成县、平阳县、泰顺县、苍南县共计9个县（区、市）118个乡（镇）。 Raw materials & cultivars ： Select improved cultivars suitable for Wenzhou Early Tea, such as Jiaming No. 1, Pingyang Tezao, Qingmingzao, Huangyezao, and Zhirenzao. Chinese original / 中文原文：原料与品种：选择嘉茗1号、平阳特早、清明早、黄叶早、智仁早等适制温州早茶的优良茶树品种。 Growing environment ： Choose deep red or yellow soil with a pH of 4.5–6.5 and organic matter content >1.0%. Centre management on soil and water conservation, integrating hills, water, gardens, woodland and roads. Provide roadside drainage and plant trees around the perimeter to create a sound ecological environment. Plan main roads, branch roads, paths and headland tracks according to scale, terrain and landform. Establish a suitable water system that can both retain and drain water. Install separation ditches where tea gardens adjoin uncultivated hills, steep slopes, woodland and farmland. Chinese original / 中文原文：生长环境：土壤应选择深厚的红壤或黄壤。土壤的pH值4.5～6.5，有机质含量＞1.0%。以水土保持为中心，山、水、园、林、路综合治理，路旁设沟，四周植树，形成良好的生态环境。根据规模、地形和地貌等条件，合理设置道路，包括主道、支道、步道和地头道。建立合理的水利系统，做到能蓄能排。茶园与四周荒山陡坡、林地和农田交界处应设置隔离沟。 Plucking requirements ： The picking periods are late February to mid-May and early August to late September. The appropriate time to begin picking is when shoots have one bud and one just-unfolding leaf. The picking standard ranges from one bud with one just-unfolding leaf to one bud with three leaves. Fresh leaves must be intact, tender, uniform and clean. Pick according to the intended tea grade, taking early shoots first and working in successive batches. Use a lifting motion; do not pinch, strip or grab leaves, or pick old leaves and debris together with the shoots. Hold fresh leaves in clean, hygienic, well-ventilated bamboo baskets or similar bamboo containers without compression. Chinese original / 中文原文：采摘要求：采摘时间为2月下旬至5月中旬、8月上旬至9月下旬，茶树一芽一叶初展时为茶园开采适期。采摘标准为一芽一叶初展至一芽三叶，鲜叶质量要求芽叶完整、鲜嫩匀净，采摘方法为根据制茶等级按标准采摘，先发先采、分批分次；采用提手采，不得掐采、捋采、抓采和带老叶杂物采摘。鲜叶用清洁卫生、透气性良好的竹篮、篓筐等竹制器具盛装，不得紧压。 Processing requirements ： 1. Wenzhou Early Tea, curled form. Process: spreading → fixation → rolling → second drying → third drying → final drying → sorting. (1) Spreading. Grade and inspect fresh leaves on arrival, and spread each grade separately in layers no thicker than 20 cm. Control water loss at 10%–15%. (2) Fixation. Follow the principles of high-temperature fixation, starting hotter and then lowering the temperature, with more thorough fixation for tender leaves and lighter fixation for older leaves. Control weight loss at around 40%. (3) Rolling. Loading depends on the roller model. Alternate light, heavy, and light pressure, adjusting the extent of rolling to leaf tenderness. Suitable targets are 30%–65% leaf-cell tissue rupture and 60%–80% strand formation. (4) Second drying. Use rapid high-temperature drying, with air at 130–150°C, a leaf layer <2 cm thick, and a suitable time of 8–12 minutes. (5) Third drying. A pan or air temperature of 120°C is suitable. Pan-fire or bake to about 20% moisture. (6) Final drying. According to product quality requirements, use either pan-firing or baking at a pan or air temperature of 110–120°C until fully dry, with moisture at most 6.5%. 2. Wenzhou Early Tea, flat form. Process: spreading → initial pan-firing (fixation) → leaf alignment → cooling and moisture equilibration → finishing pan-firing → sorting. (1) Spreading. Grade and inspect fresh leaves on arrival and spread grades separately, no more than 5 cm thick, controlling water loss at 10%–15%. (2) Initial pan-firing (fixation). Use manual or mechanical pan-firing according to leaf grade, quantity, and equipment. Apply high-temperature fixation, starting hotter and then lowering the temperature, with more thorough fixation for tender leaves and lighter fixation for older leaves. Loading, temperature, pressure, time, and other parameters depend on the spread leaves and equipment. At the end of initial pan-firing, the leaves begin to become flat; mechanical processing that combines fixation and leaf alignment produces straight strands instead. Leaf moisture content is reduced by around 40%. (3) Leaf alignment. This step may be used in mechanical pan-firing, generally after relatively light fixation. Loading depends on the equipment; finish when the buds and leaves are straight, controlling moisture at about 40%. (4) Cooling and moisture equilibration. Winnow fragments and fines from the initially pan-fired leaves, then promptly spread them evenly on bamboo trays, no thicker than 2 cm, for 1–2 hours. (5) Finishing pan-firing. Depending on the amount, grade, and moisture equilibration of the initially pan-fired or aligned leaves, complete this in one pan or in stages. For example, in mechanical processing, aligned leaves may first be flattened in a small pan and removed at about 20% moisture, then combined in a larger pan and fired until fully dry. Start at a higher pan temperature and reduce it; a pan temperature of 130–150°C is suitable in the later stage. Continue until moisture is at most 6.5%. Chinese original / 中文原文：加工要求：1.温州早茶（卷曲形）。温州早（茶卷曲形）工艺流程为：摊青→杀青→揉捻→二青→三青→干燥→整理。（1）摊青。鲜叶进厂要分级验收，分别摊放，摊青厚度不超过20cm，摊青叶失水率控制在10%～15%。（2）杀青。杀青掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，杀青减重率控制在40%左右。（3）揉捻。揉捻投叶量视揉捻机型号而定，揉捻加压轻、重、轻交替进行，揉捻程度视鲜叶嫩度而定，以叶片细胞组织破碎率达30%～65%，成条率达60%～80%为宜。（4）二青。采用高温快烘法，风温130～150℃，摊叶厚度＜2cm，时间8-12分钟为宜。（5）三青。锅（风）温120℃为宜，炒（烘）至含水率在20%左右。（6）干燥。按产品质量要求，可采用炒或烘两种干燥方式，锅（风）温110～120℃，炒（烘）至足干，含水率控在6.5%以下。2.温州早茶（扁形）。温州早茶（扁形）的工艺流程为：摊青→青锅（杀青）→理条→摊凉回潮→辉锅→整理。（1）摊青。鲜叶进厂要分级验收，分别摊放，摊青厚度不超过5cm，摊青叶失水率控制在10%～15%。（2）青锅（杀青）。按鲜叶等级、数量和设备条件，采用手工炒制或机械炒制，掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，投叶量、温度、力度、时间等控制参数视不同摊青叶、设备条件而定；完成青锅，初步成扁形（采用杀青和理条方式机械加工工艺则呈挺直条形），茶叶含水量下降40%左右。（3）理条。机械炒制方式可运用此工艺，一般嫩杀后理条，投叶量视设备条件而定，芽叶挺直即可，茶叶含水量控制在40%左右。（4）摊凉回潮。青锅叶簸去片末后，及时匀摊在竹匾上，厚度不超过2cm，摊放时间1-2小时。（5）辉锅。视青锅（理条）叶数量、等级、回潮程度等状况，此工艺可一锅到底或分步进行（如机械加工中，理条叶可先小锅压扁成形，炒至含水量约20%出锅，再并大锅炒至足干）；锅温先高后低，后期锅温以130～150℃为宜，炒至含水量在6.5%以下。 Sensory qualities ： Curled form: fine, tight, emerald-green leaves with visible down; bright tender-green liquor; a lasting tender aroma; a tender, fresh, sweet, brisk taste; and tender, even infused bud-and-leaf sets. Flat form: flat, smooth, straight leaves, fresh lustrous tender green; bright tender-green liquor; a high, lasting aroma; a fresh, mellow, sweet, brisk taste; and tender, even, bright tender-green infused bud-and-leaf sets. Wenzhou Early Tea is distinguished by “tenderness, freshness and sweetness.” Chinese original / 中文原文：感官品质：卷曲形：外形紧细、翠绿显毫；汤色嫩绿明亮；香气嫩香持久；滋味嫩鲜甘爽；叶底嫩匀成朵。扁形：外形扁平光直、嫩绿鲜润；汤色嫩绿明亮；香气香高持久；滋味鲜醇甘爽；叶底嫩匀成朵、嫩绿明亮。温州早茶独特的品质特征：“嫩、鲜、甘”。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1363 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Wenzhou early tea: Yongjia Wuniuzao dry-leaf sample Chinese original / 中文原文：实物图：温州早茶：永嘉乌牛早干茶样本 http://5b0988e595225.cdn.sohucs.com/images/20200221/25a10b99690944469458c3fdcdbe39fb.jpeg https://www.sohu.com/a/374714119_226413 Basis for the match: An image accompanies the independent subsection “Link: Wenzhou Tea / Specialty Early Tea / Yongjia Wuniuzao” in a Nanxijiang account report. The text explicitly locates the tea in Wuniu Town, Yongjia, Wenzhou. The original shows flat dry tea pouring from a white tea scoop; all pixels were inspected. This independent original replaces the publisher photo previously duplicated with the Wuniuzao entry. Chinese original / 中文原文：对应依据：楠溪江账号报道“链接：温州茶叶／特色早茶／永嘉乌牛早”独立小节配图，正文明确温州永嘉乌牛镇产地；原图为从白色茶则中倾出的扁形干茶，已查看完整像素。使用独立原图替代此前与乌牛早条目重复的出版社照片。 An original image from public culture-and-tourism reporting. Photographers are not identified for each image; Xie Wendong is credited only for the preceding documentary-image group, so that credit is not transferred. No open licence was found; the original source is retained. Chinese original / 中文原文：公开文旅报道原图；摄影者未逐图标注（谢文东仅署于前一组纪实图，故不移用该署名）。未见开放授权，保留原始来源。 Sample scope ： A Yongjia Wuniuzao sample under the regional name Wenzhou Early Tea. The image represents this specific tea type, not all Wenzhou Early Tea, and does not establish a grade. Chinese original / 中文原文：样本范围：温州早茶区域名下的永嘉乌牛早样本；图片代表这一细分茶型，不能概括所有温州早茶或推定等级。 Qingtian Yu Tea Chinese original / 中文原文：青田御茶 Qingtian County, Lishui, Zhejiang Chinese original / 中文原文：浙江省丽水市青田县 identity： Qingtian Imperial Tea comes from Lishui, Zhejiang Province. This entry records products within the geographical indication protection area. The protection requirements describe flat, boat-shaped dry leaves, fresh-looking green; bright tender-green liquor colour; lasting tender chestnut aroma; fresh, mellow taste; and tender, even infused leaves forming intact shoots. Chinese original / 中文原文：identity：青田御茶产自浙江省丽水市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形扁平形如舟，色绿鲜活；汤色嫩绿明亮；嫩栗香持久；滋味鲜醇；叶底嫩匀成朵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Small- and medium-leaf cultivars with relatively good cold resistance suitable for high-mountain gardens, such as Jiukeng and Longjing No. 43. Chinese original / 中文原文：raw_material：鸠坑种、龙井43等适种高山茶园抗寒性较好的的中小叶品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Predominantly red or yellow soils, with pH 4.5–6.5 and organic matter of 10–30 g/kg. Chinese original / 中文原文：environment：土壤以红壤或黄壤土为主，pH值4.5～6.5，有机质含量10～30g/kg。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Picking generally begins in mid-to-late February as soon as shoots meet the standard. Select tender single buds or one bud and one leaf, and promptly process each picking batch from the same period. Chinese original / 中文原文：harvest：一般从2月中下旬开始，当茶树上有符合标准芽叶时即开始采摘，采摘单芽或一芽一叶的幼嫩芽叶。同时期，按采摘批次及时加工。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Qingtian Yucha is processed using either traditional handcrafting or a modern method. 1. Traditional handcrafted processing flow. Spreading fresh leaves → initial pan-firing → moisture equilibration → final pan-firing → screening dry tea → finished product. Key processing points: (1) Spreading fresh leaves. Promptly spread the fresh leaves thinly in bamboo trays, 2 cm deep (1 kg/m²), and place them in a well-ventilated area for at least 6 hours, until the green smell subsides and a fresh aroma develops. Spread each grade separately. (2) Initial pan-firing. Use an electric pan at 100–120°C, with 100–150 g of leaves per batch. Toss and stir-fry for 2–3 minutes until the leaves soften and turn dark green, then use the appropriate hand movements until the strips are flat, with a moisture content of 30%, and remove them from the pan. (3) Moisture equilibration. Winnow and sort the initially pan-fired leaves, spread them out, and cover with a damp cloth for 30–60 minutes to equilibrate moisture, avoiding heat-induced yellowing and encouraging a vivid green colour. (4) Final pan-firing. Use a pan temperature of 60–80°C and a charge of 250–300 g. Stir-fry until the strips soften and the down becomes visible, then raise the temperature to 90°C to polish away the down and tighten the strips. Lower the temperature again to 50°C and fry until fully dry, at 6% moisture. Remove and promptly spread to cool, preventing heat-induced yellowing. (5) Screening dry tea. After cooling, screen the dry tea into 2–3 size fractions, combine material of the same grade, bag, label and store it. 2. Modern processing flow. Spreading fresh leaves → first pan-firing → second pan-firing → cooling and moisture equilibration → down removal → final pan-firing → screening dry tea → finished product. Key processing points: (1) Spreading fresh leaves. In a clean, cool, ventilated place, spread the fresh leaves thinly in bamboo trays, 2 cm deep, for 8–16 hours, until the leaf surfaces shrink, the leaves soften and turn dark green, the green smell disappears and a fresh aroma emerges. Moisture content should fall to 70% ± 2%. (2) First pan-firing. Set the flat-tea machine's initial pan temperature to 190–210°C, with 20–40 g per pan. Increase pressure from light to heavy, flattening the leaves without pressing them into a cake. Promptly spread them to cool afterwards to prevent yellowing. (3) Second pan-firing. After the first-fired leaves have cooled and their moisture has equilibrated, process them in a flat-tea machine. The loading temperature is 180–160°C, with the pan temperature gradually lowered, and each batch contains 50–100 g. Remove the leaves when the buds and leaves are flat and uniformly green, with a moisture content of 15%–20%. (4) Cooling and moisture equilibration. Spread the second-fired leaves to cool for approximately 60 minutes. (5) Down removal. Use a finishing dryer without heating for 30–60 minutes. (6) Final pan-firing. Taking a 2.0A or 3.0A finishing machine as an example, load 3–4 kg per pan at 100–80°C. Once the leaves have softened with heat, turn on the hot-air switch to discharge hot air. When moisture content reaches 7%–8%, raise the temperature to 120–130°C to develop the aroma. After approximately 2–3 minutes, when the leaves feel hot to the touch, discharge them and stop the machine. The entire process takes about 1 hour. The leaves should be flat, smooth and straight, with a glossy tender-green colour and moisture content at most 6.5%. Spread immediately to cool after removal. (7) Screening dry tea. Screen the cooled dry tea through sieves of different mesh sizes into 2–3 fractions, removing yellow leaves, stems and foreign matter. Combine material of the same grade and sieve fraction, then bag, label and store it. Chinese original / 中文原文：process：青田御茶的加工工艺分：传统手工工艺和现代工艺。1.传统手工工艺流程。鲜叶摊放→青锅→回潮→辉锅→干茶分筛→成品。加工要点：（1）鲜叶摊放。鲜叶及时薄摊于竹匾，厚度2cm（1kg/m2），置于通风良好处6小时以上，至青气消、清香显，分级摊放。（2）青锅。电炒锅温100～120℃，每锅投叶100～150g，抖炒2-3分钟，至软、色暗绿，结合手法炒至茶条扁平（含水率30%）起锅。（3）回潮。青锅叶簸扬拣剔后摊开，盖湿布回潮30-60分钟，防闷黄，促色翠。（4）辉锅。锅温60～80℃，投叶250～300g，炒至茶条软、毫毛露，升温至90℃磨光茸毛，收紧条索，再降温至50℃炒至足干（含水率6%）出锅，及时摊凉防闷黄。（5）干茶分筛。摊凉干茶筛分2～3档，同级归类、装袋、标识、入库。2.现代工艺流程。鲜叶摊放→一青→二青→摊凉回潮→脱毫→辉锅→干茶分筛→成品。加工要点：（1）鲜叶摊放。在清洁、阴凉通风处，将鲜叶薄摊于竹匾，厚度2cm，摊放8-16小时，至叶面萎缩、叶质变软、叶色转暗绿、青气消失、清香显露，含水率降至70%±2%。（2）一青。扁茶机青锅温度190～210℃，每锅投叶20～40g，压力由轻至重，压扁不结饼，后及时摊凉避免闷黄。（3）二青。一青叶摊凉回潮后，在扁茶机中进行，下锅温度180～160℃，锅温由高到低，每锅50～100g，至芽叶扁平、色绿一致，含水率15%～20%时出叶。（4）摊凉回潮。二青叶出锅后摊凉约60分钟。（5）脱毫。采用辉干机，不开温度，处理30-60分钟。（6）辉锅。以2.0A或3.0A辉锅机为例，温度100～80℃时投叶，每锅3～4kg，茶叶受热回软后打开热风开关排热气，含水率达7%～8%时，调温至120～130℃提香，约2-3分钟后茶叶烫手即可出茶停机。全程约1小时，茶叶应扁平光直、色嫩绿光润，含水率6.5%以下，出锅后立即摊凉。（7）干茶分筛。摊凉好的干茶用不同孔径茶筛分2～3档，去黄片、拣梗剔杂物，按同级筛号归堆、装袋、标识、入库。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Flat, boat-shaped leaves, fresh green; bright tender-green liquor; a lasting tender chestnut aroma; a fresh mellow taste; and tender, even infused bud-and-leaf sets. Distinctive traits are “boat-like shape, emerald colour and a mellow, gentle taste.” Chinese original / 中文原文：quality：外形扁平形如舟，色绿鲜活；汤色嫩绿明亮；嫩栗香持久；滋味鲜醇；叶底嫩匀成朵。其独特的品质特征“形如舟、色显翠、味醇柔”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The Qingtian County Gazetteer 1988–2007 records that the county quality supervision bureau formulated the Comprehensive Standard for Qingtian Imperial Tea in 1999 to standardize specialty tea. Around 2000, it promoted improved-cultivar bases, renovation of old gardens, and specialty-tea picking and processing training. These are verifiable modern milestones; the name “Imperial Tea” does not prove tribute status in a particular dynasty. Chinese original / 中文原文：history：《青田县志1988—2007》记载，1999年县质监局制定《青田御茶综合标准》，开展名茶标准化；2000年前后推进良种基地、老茶园改造及名茶采制培训。这些是可核对的现代发展节点，御茶之名不足以证明具体朝代曾列贡。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Qingtian County Gazetteer 1988–2007 · Tea | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-331121-2007-001-0101/files/basic-html/page501.html Chinese original / 中文原文：青田县志1988—2007·茶叶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-331121-2007-001-0101/files/basic-html/page501.html culture： Mountain tea areas such as Zhangcun develop specialty tea through demonstration gardens, processing training, and family labor. The county gazetteer also records research into mechanized specialty-tea processing, showing hand experience and modern technology coexisting. Chinese original / 中文原文：culture：章村等山地茶区通过示范园、制茶培训与家庭劳动发展名茶生产；县志同时记载名茶机械加工研究，呈现手工经验与现代技术并行的茶乡生活。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Qingtian County Gazetteer 1988–2007 · Tea | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-331121-2007-001-0101/files/basic-html/page501.html Chinese original / 中文原文：青田县志1988—2007·茶叶 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/ZS-K-331121-2007-001-0101/files/basic-html/page501.html Step-by-step processing / 2025 GI protection requirements / Traditional Handmade. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 传统手工 PDF pages 1399–1403, the Qingtian Yucha processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1399—1403页，青田御茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Initial pan-firing ： Use an electric pan at 100–120°C, loading 100–150 g. Shake and pan-fire for 2–3 minutes until soft and dark green, then combine hand techniques until the strips are flat at 30% moisture before removing them. Key observations: Chinese original / 中文原文：2. 青锅：电炒锅温100～120℃，每锅投叶100～150g，抖炒2-3分钟，至软、色暗绿，结合手法炒至茶条扁平（含水率30%）起锅。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Moisture equilibration ： Winnow and sort the first-pan leaves, spread them out and cover with a damp cloth for 30–60 minutes of moisture equilibration, preventing yellowing and encouraging emerald colour. Key observations: Chinese original / 中文原文：3. 回潮：青锅叶簸扬拣剔后摊开，盖湿布回潮30-60分钟，防闷黄，促色翠。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Finishing pan-firing ： The original lists 'final pan-firing' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 辉锅：原文将“辉锅”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Sieving dry tea into grades ： The original lists “dry-tea screening” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干茶分筛：原文将“干茶分筛”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / modern process Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 现代工艺 PDF pages 1399–1403, the Qingtian Yucha processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1399—1403页，青田御茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. First heating ： Use a flat-tea machine at an initial pan temperature of 190–210°C, with 20–40 g of leaves per pan. Increase pressure from light to heavy, flattening without forming a cake, then promptly spread to cool to prevent unwanted yellowing. Key observations: Chinese original / 中文原文：2. 一青：扁茶机青锅温度190～210℃，每锅投叶20～40g，压力由轻至重，压扁不结饼，后及时摊凉避免闷黄。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Second heating ： After the first-fired leaves cool and equilibrate moisture, process them in a flat-tea machine. Load at 180–160°C, reducing pan temperature from high to low, with 50–100 g per pan. Remove when buds and leaves are flat, uniformly green and at 15%–20% moisture. Key observations: Chinese original / 中文原文：3. 二青：一青叶摊凉回潮后，在扁茶机中进行，下锅温度180～160℃，锅温由高到低，每锅50～100g，至芽叶扁平、色绿一致，含水率15%～20%时出叶。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Cooling and moisture equilibration ： After the second pan-firing, spread the leaves to cool for approximately 60 minutes. Key observations: Chinese original / 中文原文：4. 摊凉回潮：二青叶出锅后摊凉约60分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Removing down ： Use a finishing dryer without heating for 30–60 minutes. Key observations: Chinese original / 中文原文：5. 脱毫：采用辉干机，不开温度，处理30-60分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Finishing pan-firing ： The original lists “finishing pan-firing” as step 6 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 辉锅：原文将“辉锅”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Sieving dry tea into grades ： The original lists “sieving dry tea into fractions” as step 7 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 干茶分筛：原文将“干茶分筛”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat, boat-shaped leaves, fresh green; bright tender-green liquor; a lasting tender chestnut aroma; a fresh mellow taste; and tender, even infused bud-and-leaf sets. Distinctive traits are “boat-like shape, emerald colour and a mellow, gentle taste.” Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形扁平形如舟，色绿鲜活；汤色嫩绿明亮；嫩栗香持久；滋味鲜醇；叶底嫩匀成朵。其独特的品质特征“形如舟、色显翠、味醇柔”。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1399. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1399页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: flat and boat-shaped, fresh-looking green. Liquor colour: bright tender green. Aroma: lasting tender chestnut. Taste: fresh and mellow. Infused leaves: tender, even, intact shoots. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：扁平形如舟，色绿鲜活；汤色：嫩绿明亮；香气：嫩栗香持久；滋味：鲜醇；叶底：嫩匀成朵 Evidence Status: primary_source_verified； Location in the source: PDF pages 1399–1403, Qingtian Yucha quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1399—1403页，青田御茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 414 administrative villages in 32 townships, towns, and subdistricts of Qingtian County, Lishui, Zhejiang Province: Ounan, Youzhu, Hecheng, and Sanxikou subdistricts; Fushan, Zhangdan, and Rengong townships; Beishan Town; Jupu and Wanfu townships; Wenxi Town; Gui’ao, Xiaozhoushan, and Wukeng townships; Chuanliao Town; Gaoshi Township; Haikou Town; Haixi and Huangyang townships; Dongyuan and Gaohu towns; Jizhai, Wanshan, and Shuqiao townships; Lakou Town; Zhangcun and Zhenwang townships; Zhenbu Town; Fangshan Township; Renzhuang and Shankou towns; and Tangyang Township. Chinese original / 中文原文：保护产地范围：浙江省丽水市青田县瓯南街道、油竹街道、鹤城街道、三溪口街道、阜山乡、章旦乡、仁宫乡、北山镇、巨浦乡、万阜乡、温溪镇、贵岙乡、小舟山乡、吴坑乡、船寮镇、高市乡、海口镇、海溪乡、黄垟乡、东源镇、高湖镇、季宅乡、万山乡、舒桥乡、腊口镇、章村乡、祯旺乡、祯埠镇、方山乡、仁庄镇、山口镇、汤垟乡共32个乡镇（街道）414个行政村。 Raw materials & cultivars ： Small- and medium-leaf cultivars with relatively good cold resistance suitable for high-mountain gardens, such as Jiukeng and Longjing No. 43. Chinese original / 中文原文：原料与品种：鸠坑种、龙井43等适种高山茶园抗寒性较好的的中小叶品种。 Growing environment ： Predominantly red or yellow soils, with pH 4.5–6.5 and organic matter of 10–30 g/kg. Chinese original / 中文原文：生长环境：土壤以红壤或黄壤土为主，pH值4.5～6.5，有机质含量10～30g/kg。 Plucking requirements ： Picking generally begins in mid-to-late February as soon as shoots meet the standard. Select tender single buds or one bud and one leaf, and promptly process each picking batch from the same period. Chinese original / 中文原文：采摘要求：一般从2月中下旬开始，当茶树上有符合标准芽叶时即开始采摘，采摘单芽或一芽一叶的幼嫩芽叶。同时期，按采摘批次及时加工。 Processing requirements ： Qingtian Yucha is processed using either traditional handcrafting or a modern method. 1. Traditional handcrafted processing flow. Spreading fresh leaves → initial pan-firing → moisture equilibration → final pan-firing → screening dry tea → finished product. Key processing points: (1) Spreading fresh leaves. Promptly spread the fresh leaves thinly in bamboo trays, 2 cm deep (1 kg/m²), and place them in a well-ventilated area for at least 6 hours, until the green smell subsides and a fresh aroma develops. Spread each grade separately. (2) Initial pan-firing. Use an electric pan at 100–120°C, with 100–150 g of leaves per batch. Toss and stir-fry for 2–3 minutes until the leaves soften and turn dark green, then use the appropriate hand movements until the strips are flat, with a moisture content of 30%, and remove them from the pan. (3) Moisture equilibration. Winnow and sort the initially pan-fired leaves, spread them out, and cover with a damp cloth for 30–60 minutes to equilibrate moisture, avoiding heat-induced yellowing and encouraging a vivid green colour. (4) Final pan-firing. Use a pan temperature of 60–80°C and a charge of 250–300 g. Stir-fry until the strips soften and the down becomes visible, then raise the temperature to 90°C to polish away the down and tighten the strips. Lower the temperature again to 50°C and fry until fully dry, at 6% moisture. Remove and promptly spread to cool, preventing heat-induced yellowing. (5) Screening dry tea. After cooling, screen the dry tea into 2–3 size fractions, combine material of the same grade, bag, label and store it. 2. Modern processing flow. Spreading fresh leaves → first pan-firing → second pan-firing → cooling and moisture equilibration → down removal → final pan-firing → screening dry tea → finished product. Key processing points: (1) Spreading fresh leaves. In a clean, cool, ventilated place, spread the fresh leaves thinly in bamboo trays, 2 cm deep, for 8–16 hours, until the leaf surfaces shrink, the leaves soften and turn dark green, the green smell disappears and a fresh aroma emerges. Moisture content should fall to 70% ± 2%. (2) First pan-firing. Set the flat-tea machine's initial pan temperature to 190–210°C, with 20–40 g per pan. Increase pressure from light to heavy, flattening the leaves without pressing them into a cake. Promptly spread them to cool afterwards to prevent yellowing. (3) Second pan-firing. After the first-fired leaves have cooled and their moisture has equilibrated, process them in a flat-tea machine. The loading temperature is 180–160°C, with the pan temperature gradually lowered, and each batch contains 50–100 g. Remove the leaves when the buds and leaves are flat and uniformly green, with a moisture content of 15%–20%. (4) Cooling and moisture equilibration. Spread the second-fired leaves to cool for approximately 60 minutes. (5) Down removal. Use a finishing dryer without heating for 30–60 minutes. (6) Final pan-firing. Taking a 2.0A or 3.0A finishing machine as an example, load 3–4 kg per pan at 100–80°C. Once the leaves have softened with heat, turn on the hot-air switch to discharge hot air. When moisture content reaches 7%–8%, raise the temperature to 120–130°C to develop the aroma. After approximately 2–3 minutes, when the leaves feel hot to the touch, discharge them and stop the machine. The entire process takes about 1 hour. The leaves should be flat, smooth and straight, with a glossy tender-green colour and moisture content at most 6.5%. Spread immediately to cool after removal. (7) Screening dry tea. Screen the cooled dry tea through sieves of different mesh sizes into 2–3 fractions, removing yellow leaves, stems and foreign matter. Combine material of the same grade and sieve fraction, then bag, label and store it. Chinese original / 中文原文：加工要求：青田御茶的加工工艺分：传统手工工艺和现代工艺。1.传统手工工艺流程。鲜叶摊放→青锅→回潮→辉锅→干茶分筛→成品。加工要点：（1）鲜叶摊放。鲜叶及时薄摊于竹匾，厚度2cm（1kg/m2），置于通风良好处6小时以上，至青气消、清香显，分级摊放。（2）青锅。电炒锅温100～120℃，每锅投叶100～150g，抖炒2-3分钟，至软、色暗绿，结合手法炒至茶条扁平（含水率30%）起锅。（3）回潮。青锅叶簸扬拣剔后摊开，盖湿布回潮30-60分钟，防闷黄，促色翠。（4）辉锅。锅温60～80℃，投叶250～300g，炒至茶条软、毫毛露，升温至90℃磨光茸毛，收紧条索，再降温至50℃炒至足干（含水率6%）出锅，及时摊凉防闷黄。（5）干茶分筛。摊凉干茶筛分2～3档，同级归类、装袋、标识、入库。2.现代工艺流程。鲜叶摊放→一青→二青→摊凉回潮→脱毫→辉锅→干茶分筛→成品。加工要点：（1）鲜叶摊放。在清洁、阴凉通风处，将鲜叶薄摊于竹匾，厚度2cm，摊放8-16小时，至叶面萎缩、叶质变软、叶色转暗绿、青气消失、清香显露，含水率降至70%±2%。（2）一青。扁茶机青锅温度190～210℃，每锅投叶20～40g，压力由轻至重，压扁不结饼，后及时摊凉避免闷黄。（3）二青。一青叶摊凉回潮后，在扁茶机中进行，下锅温度180～160℃，锅温由高到低，每锅50～100g，至芽叶扁平、色绿一致，含水率15%～20%时出叶。（4）摊凉回潮。二青叶出锅后摊凉约60分钟。（5）脱毫。采用辉干机，不开温度，处理30-60分钟。（6）辉锅。以2.0A或3.0A辉锅机为例，温度100～80℃时投叶，每锅3～4kg，茶叶受热回软后打开热风开关排热气，含水率达7%～8%时，调温至120～130℃提香，约2-3分钟后茶叶烫手即可出茶停机。全程约1小时，茶叶应扁平光直、色嫩绿光润，含水率6.5%以下，出锅后立即摊凉。（7）干茶分筛。摊凉好的干茶用不同孔径茶筛分2～3档，去黄片、拣梗剔杂物，按同级筛号归堆、装袋、标识、入库。 Sensory qualities ： Flat, boat-shaped leaves, fresh green; bright tender-green liquor; a lasting tender chestnut aroma; a fresh mellow taste; and tender, even infused bud-and-leaf sets. Distinctive traits are “boat-like shape, emerald colour and a mellow, gentle taste.” Chinese original / 中文原文：感官品质：外形扁平形如舟，色绿鲜活；汤色嫩绿明亮；嫩栗香持久；滋味鲜醇；叶底嫩匀成朵。其独特的品质特征“形如舟、色显翠、味醇柔”。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1399 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Qingtian Imperial Tea infused leaves and liquor (Wanchun sample) Chinese original / 中文原文：实物图：青田御茶冲泡茶叶与茶汤（万春样本） https://img.cztv.com/cms_upload/cms_1702345825_Hyhl50siYL.jpg https://wap.cztv.com/news/2145311.html Basis for the match: The Qingtian Media Group article carried by Xinlan explicitly names “Wanchun · Qingtian Imperial Tea,” quotes founder Qiu Wanchun and locates it in Huangliao Village, Zhangcun Township. The relevant original photographs show glasses labelled “Wanchun / Qingtian Imperial Tea,” with brewed leaves and tea liquor visible inside. Original pixels were inspected individually. Chinese original / 中文原文：对应依据：新蓝网所载青田传媒集团原文明确“万春·青田御茶”，引用创始人邱万春并定位章村乡黄寮村；原页相关图片玻璃杯文字为“万春／青田御茶”，杯中可见冲泡茶叶和茶汤，已逐张查看原始像素。 Xinlan Net publicly republishes a Qingtian Media Group report. No separate photograph credit or open-use licence was found; the original-page source is retained. Chinese original / 中文原文：新蓝网公开转载青田传媒集团报道，未见照片独立署名与开放使用许可，保留原页来源。 Sample scope ： A Wanchun Qingtian Yucha sample in a report on awards at the 2023 Zhejiang Agricultural Expo, showing its brewed form; it is not used to infer the dry-tea grade or harvest and production year. Chinese original / 中文原文：样本范围：2023 年浙江农博会获奖报道中的万春青田御茶样本，展示冲泡形态，不用于推定干茶等级或采制年份。 Suichang Longgu Tea Chinese original / 中文原文：遂昌龙谷茶 Suichang County, Lishui, Zhejiang Chinese original / 中文原文：浙江省丽水市遂昌县 identity： Suichang Longgu Tea comes from Lishui, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe flat, straight, tapered and evenly sized leaves, smooth and lustrous vivid green; bright tender-green liquor; a rich, lasting chestnut aroma; a fresh, mellow taste; and tender-green infused shoots in uniform, bright clusters. Chinese original / 中文原文：identity：遂昌龙谷茶产自浙江省丽水市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形扁平，挺削匀齐，色泽翠绿光润；汤色嫩绿明亮；栗香馥郁持久；滋味鲜醇；叶底嫩绿成朵、匀齐明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Cultivars suitable for Suichang Longgu Tea include local seed-propagated populations, Longjing-series and albino/yellow-leaf-series cultivars, Jiaming No. 1, Yingshuang, and other approved or recognized improved medium-/small-leaf cultivars suitable for this tea. Chinese original / 中文原文：raw_material：适制遂昌龙谷茶的茶树品种为本地群体、龙井系列、白化（黄化）系列、嘉茗1号、迎霜及其他经审（认）定适制遂昌龙谷茶的中小叶优良茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose unpolluted slopes or hills with good ecological and microclimatic conditions, 200–1100 m elevation and gradients no more than 25°, as production bases. Chinese original / 中文原文：environment：选择生态环境和小气候条件良好，无污染，海拔200～1100m之间，坡度在25°以下的山坡或丘陵地为生产基地。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Base fresh-leaf picking on tea-plant growth and the raw-material requirements of each tea type. Combine picking with leaf retention, balance quantity and quality, and adapt to each garden, coordinating retention-based, standard-based and timely picking. Keep buds and leaves intact, fresh, uniform and clean, without stalk bases, tea fruits, old stems or leaves. Non-tea material is prohibited. Chinese original / 中文原文：harvest：鲜叶采摘根据茶树的生长特性和各类茶对原料的要求，遵循“采留结合、量质兼顾、因园制宜”的原则，协调好留叶采、标准采和适时采的关系。保持芽叶完整、新鲜、匀净，要求不夹带蒂头、茶果与老梗老叶，禁止混入非茶类夹杂物。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Flat, straight, tapered and evenly sized leaves, smooth and lustrous vivid green; bright tender-green liquor; a rich, lasting chestnut aroma; a fresh, mellow taste; and tender-green infused shoots in uniform, bright clusters. Its distinctive characteristics are 'vivid colour, rich aroma, fresh and mellow taste'. Chinese original / 中文原文：quality：外形扁平，挺削匀齐，色泽翠绿光润；汤色嫩绿明亮；栗香馥郁持久；滋味鲜醇；叶底嫩绿成朵、匀齐明亮。具有“色翠、香郁、味鲜醇”的独特品质特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The Suichang County Gazetteer 1991–2010 records that Longgu, Longgu Liren and other principal brands were registered in 2001, with the trademark borrowing the two characters Longgu written by Tang Xianzu; a specialty-tea development centre was established in 2002. The area's earlier tea-production tradition must be recorded separately from the formation of this modern brand. Chinese original / 中文原文：history：《遂昌县志1991—2010》记，2001年注册龙谷及龙谷丽人等主导品牌，商标借用汤显祖所书龙谷二字；2002年设名茶开发中心。地方更早的产茶传统与这一现代品牌形成须分开记录。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Suichang County Gazetteer 1991–2010 · Tea Brands | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3640/site/attach/0/5589d17550b94e518fed0316dc1001dd.pdf Chinese original / 中文原文：遂昌县志1991—2010·茶叶品牌 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3640/site/attach/0/5589d17550b94e518fed0316dc1001dd.pdf culture： Suichang expresses its brand through local culture associated with Tang Xianzu and mountain tea practices. Association-led brand management, cooperative production and standardisation sustain the contemporary tea-growing community. Longgu Liren is a related specialty-tea name; its needle-shaped description must not be transferred directly into the current definition of flat Longgu Tea. Chinese original / 中文原文：culture：遂昌以汤显祖地方文化和山地茶事表现品牌形象；协会式品牌管理、合作生产与标准化延续当代茶乡共同体。龙谷丽人是相关名茶名称，不能把其针形描述直接移入现行扁形龙谷茶定义。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Suichang County Gazetteer 1991–2010 · Tea Brands | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3640/site/attach/0/5589d17550b94e518fed0316dc1001dd.pdf Chinese original / 中文原文：遂昌县志1991—2010·茶叶品牌 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3640/site/attach/0/5589d17550b94e518fed0316dc1001dd.pdf T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 process： T/ZLX 093—2024 defines Suichang Longgu Tea as flat green tea made from suitable local medium- and small-leaf fresh material by spreading, heat-fixing, shaping, and drying. Shaping and drying follow the production code for this product category; Song-dynasty steamed compressed-tea or white-tea withering processes are not used. Chinese original / 中文原文：process：T/ZLX 093—2024将遂昌龙谷茶定义为当地适制中小叶种鲜叶经摊青、杀青、做形、干燥制成的扁形绿茶。做形与干燥组织依该类产品的生产规程执行；不采用宋代蒸团或白茶萎凋工艺。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Step-by-step processing / Manual process (high grades, especially Special grade) Chinese original / 中文原文：逐步工序 / 手工路线（高档、尤其特级） Structured in the order listed by the standard, without merging the other two routes. Scope: informative Appendices B.1.1 and B.2 of T/ZLX 093—2024. Chinese original / 中文原文：按标准列举顺序结构化；不与另两条路线合并。 适用范围：T/ZLX 093—2024资料性附录B.1.1及B.2 1. Spreading fresh leaves ： The “spreading” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：1. 摊青：原文路线列明的“摊青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 2. Initial pan-firing ： The 'initial pan-firing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：2. 青锅：原文路线列明的“青锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 3. Cooling and moisture equilibration ： The 'cooling and moisture equilibration' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：3. 摊凉回潮：原文路线列明的“摊凉回潮”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 4. Sieving leaves from the initial pan ： The “screening after initial pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：4. 青锅分筛：原文路线列明的“青锅分筛”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 5. Finishing pan-firing ： The “final pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：5. 辉锅：原文路线列明的“辉锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 6. Sieving and finishing ： The “sieving and sorting” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：6. 筛分整理：原文路线列明的“筛分整理”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 7. Tingchangtou ： Reshape the tea retained on the sieve using the finishing pan-firing method. Key observations: Chinese original / 中文原文：7. 挺长头：对筛面茶再次整形，按辉锅方法操作。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 8. Re-sieving, sorting and grouping into lots ： The “resieving, sorting and batch assembly” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：8. 复筛及整理归堆：原文路线列明的“复筛及整理归堆”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Step-by-step processing / Mechanical process (medium and lower grades) Chinese original / 中文原文：逐步工序 / 机械路线（中低档） Scope: T/ZLX 093—2024, informative Appendices B.1.2 and B.3. Chinese original / 中文原文： 适用范围：T/ZLX 093—2024资料性附录B.1.2及B.3 1. Spreading fresh leaves ： The “spreading” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：1. 摊青：原文路线列明的“摊青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 2. Mechanical initial pan-firing ： The 'mechanical initial pan-firing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：2. 机械青锅：原文路线列明的“机械青锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 3. Cooling and moisture equilibration ： The 'cooling and moisture equilibration' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：3. 摊凉回潮：原文路线列明的“摊凉回潮”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 4. Mechanical second firing (setting the shape) ： The “mechanical second firing (shape setting)” stage listed in the original route. Specific operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：4. 机械二青（固形）：原文路线列明的“机械二青（固形）”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 5. Cooling and moisture equilibration ： The 'cooling and moisture equilibration' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：5. 摊凉回潮：原文路线列明的“摊凉回潮”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 6. Sieving leaves after the second heating ： The “sieving leaves after second heating” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：6. 二青叶分筛：原文路线列明的“二青叶分筛”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 7. Mechanical finishing pan-firing ： The “mechanical final pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：7. 机械辉锅：原文路线列明的“机械辉锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 8. Sieving dry tea into grades ： The “dry-tea grading by sieve” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：8. 干茶分筛：原文路线列明的“干茶分筛”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 9. Further finishing pan-firing of longer leaves ： The 'repeat final pan-firing of long pieces' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：9. 长头复辉：原文路线列明的“长头复辉”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 10. Re-sieve, sort and group into lots ： The 're-sieving, sorting and combining batches' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：10. 复筛和整理归堆：原文路线列明的“复筛和整理归堆”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Step-by-step processing / Combined machine-and-hand process (medium and high grades) Chinese original / 中文原文：逐步工序 / 机手结合路线（中高档） Scope: T/ZLX 093—2024 informative Annexes B.1.3 and B.4. Chinese original / 中文原文： 适用范围：T/ZLX 093—2024资料性附录B.1.3及B.4 1. Spreading fresh leaves ： The “spreading” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：1. 摊青：原文路线列明的“摊青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 2. Mechanical initial pan-firing ： The 'mechanical initial pan-firing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：2. 机械青锅：原文路线列明的“机械青锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 3. Cooling and moisture equilibration ： The 'cooling and moisture equilibration' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：3. 摊凉回潮：原文路线列明的“摊凉回潮”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 4. Sieving leaves from the initial pan ： The “screening after initial pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：4. 青锅分筛：原文路线列明的“青锅分筛”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 5. Manual finishing pan-firing ： The “manual final pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：5. 手工辉锅：原文路线列明的“手工辉锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 6. Sieving dry tea into grades ： The “dry-tea grading by sieve” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：6. 干茶分筛：原文路线列明的“干茶分筛”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 7. Further finishing pan-firing of longer leaves ： The 'repeat final pan-firing of long pieces' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：7. 长头复辉：原文路线列明的“长头复辉”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 8. Re-sieve, sort and group into lots ： The 're-sieving, sorting and combining batches' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：8. 复筛和整理归堆：原文路线列明的“复筛和整理归堆”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Chinese original / 中文原文：T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTI3MDE5 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat, straight, tapered and evenly sized leaves, smooth and lustrous vivid green; bright tender-green liquor; a rich, lasting chestnut aroma; a fresh, mellow taste; and tender-green infused shoots in uniform, bright clusters. Its distinctive characteristics are 'vivid colour, rich aroma, fresh and mellow taste'. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形扁平，挺削匀齐，色泽翠绿光润；汤色嫩绿明亮；栗香馥郁持久；滋味鲜醇；叶底嫩绿成朵、匀齐明亮。具有“色翠、香郁、味鲜醇”的独特品质特征。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1404. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1404页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: flat, straight, tapered and even, smooth lustrous emerald green. Liquor colour: bright tender green. Aroma: rich, lasting chestnut. Taste: fresh and mellow. Infused leaves: tender-green bud-and-leaf sets, even and bright. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：扁平，挺削匀齐，翠绿光润；汤色：嫩绿明亮；香气：栗香馥郁持久；滋味：鲜醇；叶底：嫩绿成朵、匀齐明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1404–1406, Suichang Longgu Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1404—1406页，遂昌龙谷茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Miaogao and Yunfeng subdistricts; Dazhe, Shilian, Jinzhu, Xinluwan, Beijie, Wangcunkou and Huangshaya towns; and Sanren, Lianzhu, Ankou, Hushan, Jiaotan, Caiyuan, Longyang, Zhedaikou, Yingcun, Gaoping and Xifan townships in Suichang County, Lishui, Zhejiang Province. This comprises 203 administrative villages in 2 subdistricts, 7 towns and 11 townships, covering a protected area of 18,000 hectares. Chinese original / 中文原文：保护产地范围：浙江省丽水市遂昌县的妙高街道、云峰街道、大柘镇、石练镇、金竹镇、新路湾镇、北界镇、王村口镇、黄沙腰镇、三仁乡、濂竹乡、垵口乡、湖山乡、焦滩乡、蔡源乡、龙洋乡、柘岱口乡、应村乡、高坪乡、西畈乡，共计2个街道、7个镇、11个乡203个行政村，保护区域面积18000公顷。 Raw materials & cultivars ： Cultivars suitable for Suichang Longgu Tea include local seed-propagated populations, Longjing-series and albino/yellow-leaf-series cultivars, Jiaming No. 1, Yingshuang, and other approved or recognized improved medium-/small-leaf cultivars suitable for this tea. Chinese original / 中文原文：原料与品种：适制遂昌龙谷茶的茶树品种为本地群体、龙井系列、白化（黄化）系列、嘉茗1号、迎霜及其他经审（认）定适制遂昌龙谷茶的中小叶优良茶树品种。 Growing environment ： Choose unpolluted slopes or hills with good ecological and microclimatic conditions, 200–1100 m elevation and gradients no more than 25°, as production bases. Chinese original / 中文原文：生长环境：选择生态环境和小气候条件良好，无污染，海拔200～1100m之间，坡度在25°以下的山坡或丘陵地为生产基地。 Plucking requirements ： Base fresh-leaf picking on tea-plant growth and the raw-material requirements of each tea type. Combine picking with leaf retention, balance quantity and quality, and adapt to each garden, coordinating retention-based, standard-based and timely picking. Keep buds and leaves intact, fresh, uniform and clean, without stalk bases, tea fruits, old stems or leaves. Non-tea material is prohibited. Chinese original / 中文原文：采摘要求：鲜叶采摘根据茶树的生长特性和各类茶对原料的要求，遵循“采留结合、量质兼顾、因园制宜”的原则，协调好留叶采、标准采和适时采的关系。保持芽叶完整、新鲜、匀净，要求不夹带蒂头、茶果与老梗老叶，禁止混入非茶类夹杂物。 Sensory qualities ： Flat, straight, tapered and evenly sized leaves, smooth and lustrous vivid green; bright tender-green liquor; a rich, lasting chestnut aroma; a fresh, mellow taste; and tender-green infused shoots in uniform, bright clusters. Its distinctive characteristics are 'vivid colour, rich aroma, fresh and mellow taste'. Chinese original / 中文原文：感官品质：外形扁平，挺削匀齐，色泽翠绿光润；汤色嫩绿明亮；栗香馥郁持久；滋味鲜醇；叶底嫩绿成朵、匀齐明亮。具有“色翠、香郁、味鲜醇”的独特品质特征。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1404 The process comes from an informative appendix to a green-food association standard; it is not extended into a uniform process for all tea produced in Suichang. Chinese original / 中文原文：工艺来自绿色食品团体标准的资料性附录；不扩大为所有遂昌产茶的统一工艺。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Suichang Longgu tea Chinese original / 中文原文：实物图：遂昌龙谷茶干茶样品 https://www.517njl.com/uploads/2022/12/12/2e57f5bf52e548dc864c231e10b64cd8.jpg https://m.517njl.com/techan_detail/166.html Basis for the match: The original page title is Longgu Tea and the text identifies Suichang, Lishui, Zhejiang. Image alt text says pre-Qingming Special Grade Longgu Tea; individual images show tight, straight dry leaves. Chinese original / 中文原文：对应依据：原页标题龙谷茶，正文明确浙江丽水遂昌；图片alt明前特级龙谷茶；逐图可见紧直干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Longgu Tea sample shown on 517 Farmstay's speciality page; the grade claimed on the label has not been independently certified. Chinese original / 中文原文：样本范围：517农家乐特产页所示龙谷茶样品；标签所称等级未独立认证。 Ruoyang Longzhen Chinese original / 中文原文：箬阳龙珍 Ruoyang Township, Wucheng District, Jinhua, Zhejiang Chinese original / 中文原文：浙江省金华市婺城区箬阳乡 identity： Ruoyang Longzhen comes from Jinhua, Zhejiang Province. This entry records products within the geographical indication protection area. The protection requirements describe flat, straight dry leaves shaped like ruo bamboo leaves, lustrous green; bright tender-green liquor colour; fresh, pronounced aroma with ruo-leaf fragrance; mellow, full, sweet, brisk taste; and tender, even, intact shoots with bright green infused leaves. Chinese original / 中文原文：identity：箬阳龙珍产自浙江省金华市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：箬阳龙珍外形扁直呈箬叶形、色泽绿润；汤色嫩绿明亮；香气清高带箬叶香；滋味醇厚甘爽；叶底嫩匀成朵绿亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Jiukeng, Longjing No. 43, Wuniuzao, Baiye No. 1, Chunyu No. 1 and others. Chinese original / 中文原文：raw_material：鸠坑、龙井43、乌牛早、白叶一号、春雨一号等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： High mountains and dense forests are surrounded by mist, with abundant waterways and rainfall and forest coverage at least 85%. Soils are yellow or yellow-red, with pH 4.3–5.6. They have high organic-matter content, naturally thick humus, a loose texture, and strong aeration. The suitable subtropical monsoon climate is warm and humid, with abundant rainfall and sunshine. Average annual rainfall is at least 1600 mm, average temperature is 16°C, and the frost-free period is at least 248 days. Chinese original / 中文原文：environment：山高林密，云雾缭绕，水系充足，雨量充沛，森林覆盖率85%以上。土壤类型为黄壤或黄红壤，土壤pH值4.3～5.6。土壤有机质含量高，天然形成较厚的腐殖质，质地疏松，透气性强。气候适宜，属亚热带季风气候，温暖湿润，雨量充沛，光照充足，平均年降水量1600mm以上，平均气温16℃，无霜期248天以上。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick fresh leaves to standard in successive periods and batches, from one bud with one just-unfolding leaf to one bud with two leaves, with buds 1.5–2.5 cm long. Retain fish leaves in spring and leave foliage when picking summer and autumn tea. Do not pick diseased or pest-damaged leaves, purple buds and leaves, fish leaves or old leaves. Exclude leaves from other plant species and weeds. Pick with a lifting motion, not with the fingernails, to avoid red marks. Use bamboo baskets or similar containers. Because mountain tea gardens may be far from processing factories, the leaves may be spread appropriately in bamboo trays in a shaded part of the garden. Chinese original / 中文原文：harvest：鲜叶分期分批按标准采摘，采摘标准为一芽一叶初展至一芽两叶，芽长1.5～2.5cm。春留鱼叶，夏秋茶留叶采，不采病虫叶、紫芽叶及鱼叶、老叶；不能有异种树叶或杂草叶，手采时用提采，不得用指甲扣采，避免产生红点。盛放鲜叶应选用竹篓、竹篮、竹筐等盛具，由于山区茶园离加工厂较远，可在茶园阴凉处用竹匾等适当摊放。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Ruoyang Longzhen uses the processing methods of flat pan-fired green tea, with both hand and machine production. 1. Handcrafted Ruoyang Longzhen: spreading — heat-fixing and shaping — moisture equilibration — final shaping and drying. 2. Machine-made Ruoyang Longzhen: spreading — heat-fixing — straightening and shaping — cooling — drying. Chinese original / 中文原文：process：箬阳龙珍采用扁形类炒青绿茶加工工艺，有手工制茶和机器制茶工艺。1.手工制箬阳龙珍工艺：摊青-杀青做形-回潮-定形干燥。2.机制箬阳龙珍工艺：摊青-杀青-理条成形-摊凉-干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Ruoyang Longzhen has flat, straight bamboo-leaf-shaped leaves, lustrous green; bright tender-green liquor; a high fresh aroma with a bamboo-leaf note; a mellow, full, sweet, brisk taste; and tender, even, bright-green infused bud-and-leaf sets. Its distinctive traits are “bamboo-leaf shape and bamboo-leaf aroma.” Chinese original / 中文原文：quality：箬阳龙珍外形扁直呈箬叶形、色泽绿润；汤色嫩绿明亮；香气清高带箬叶香；滋味醇厚甘爽；叶底嫩匀成朵绿亮。具有“箬叶形、箬叶香”的独特品质。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Wucheng local-development survey records that Ruoyang's tea industry introduced Longjing pan-firing methods in the 1980s, then gradually improved tea gardens and specialty-tea processing. High-mountain demonstration bases were developed in the 2000s, forming local products such as Ruoyang Longzhen. Chinese original / 中文原文：history：婺城地方发展调查记，箬阳茶业在20世纪80年代引入龙井炒制法，随后逐步改善茶园和名茶加工；2000年代建设高山示范基地，形成箬阳龙珍等地方产品。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Reflections on tea-industry development in Ruoyang Township | https://jhwcw.zjol.com.cn/wcnews/system/2013/10/29/017214194.shtml Chinese original / 中文原文：关于箬阳乡茶叶产业发展的思考 | https://jhwcw.zjol.com.cn/wcnews/system/2013/10/29/017214194.shtml culture： Apprenticeship, mutual help among growers and mountain-garden management form its modern transmission context. Ruoyang reports link processing-skills transmission to village-brand development. There is no evidence that “Longzhen” was a name bestowed by an emperor. Chinese original / 中文原文：culture：茶师带徒、茶农互助及高山茶园经营是其现代传承背景。箬阳地方报道把制茶技能传播和乡村品牌发展连在一起，没有证据把龙珍二字解作帝王赐名。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Reflections on tea-industry development in Ruoyang Township | https://jhwcw.zjol.com.cn/wcnews/system/2013/10/29/017214194.shtml Chinese original / 中文原文：关于箬阳乡茶叶产业发展的思考 | https://jhwcw.zjol.com.cn/wcnews/system/2013/10/29/017214194.shtml Step-by-step processing / 2025 geographical indication protection requirements / handmade Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 手工 PDF pages 1417–1420, the Ruoyang Longzhen processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1417—1420页，箬阳龙珍加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing and shaping ： The original lists “heat-fixing and shaping” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青做形：原文将“杀青做形”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Moisture equilibration ： The original lists “moisture equilibration” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 回潮：原文将“回潮”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Setting the shape and drying ： The original lists “shape-setting and drying” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 定形干燥：原文将“定形干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / machine-made Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 机制 PDF pages 1417–1420, the Ruoyang Longzhen processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1417—1420页，箬阳龙珍加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Straightening into shape ： The original lists 'strip-shaping' as this version's third stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 理条成形：原文将“理条成形”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Spreading to cool ： The original lists “spreading to cool” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 摊凉：原文将“摊凉”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Ruoyang Longzhen has flat, straight bamboo-leaf-shaped leaves, lustrous green; bright tender-green liquor; a high fresh aroma with a bamboo-leaf note; a mellow, full, sweet, brisk taste; and tender, even, bright-green infused bud-and-leaf sets. Its distinctive traits are “bamboo-leaf shape and bamboo-leaf aroma.” Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：箬阳龙珍外形扁直呈箬叶形、色泽绿润；汤色嫩绿明亮；香气清高带箬叶香；滋味醇厚甘爽；叶底嫩匀成朵绿亮。具有“箬叶形、箬叶香”的独特品质。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1417. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1417页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 54 administrative villages in four townships—Ruoyang, Tashi, Xinfan and Shafan—in Wucheng District, Jinhua, Zhejiang. Chinese original / 中文原文：保护产地范围：浙江省金华市婺城区所辖的箬阳乡、塔石乡、莘畈乡、沙畈乡等4个乡镇54个行政村。 Raw materials & cultivars ： Jiukeng, Longjing No. 43, Wuniuzao, Baiye No. 1, Chunyu No. 1 and others. Chinese original / 中文原文：原料与品种：鸠坑、龙井43、乌牛早、白叶一号、春雨一号等。 Growing environment ： High mountains and dense forests are surrounded by mist, with abundant waterways and rainfall and forest coverage at least 85%. Soils are yellow or yellow-red, with pH 4.3–5.6. They have high organic-matter content, naturally thick humus, a loose texture, and strong aeration. The suitable subtropical monsoon climate is warm and humid, with abundant rainfall and sunshine. Average annual rainfall is at least 1600 mm, average temperature is 16°C, and the frost-free period is at least 248 days. Chinese original / 中文原文：生长环境：山高林密，云雾缭绕，水系充足，雨量充沛，森林覆盖率85%以上。土壤类型为黄壤或黄红壤，土壤pH值4.3～5.6。土壤有机质含量高，天然形成较厚的腐殖质，质地疏松，透气性强。气候适宜，属亚热带季风气候，温暖湿润，雨量充沛，光照充足，平均年降水量1600mm以上，平均气温16℃，无霜期248天以上。 Plucking requirements ： Pick fresh leaves to standard in successive periods and batches, from one bud with one just-unfolding leaf to one bud with two leaves, with buds 1.5–2.5 cm long. Retain fish leaves in spring and leave foliage when picking summer and autumn tea. Do not pick diseased or pest-damaged leaves, purple buds and leaves, fish leaves or old leaves. Exclude leaves from other plant species and weeds. Pick with a lifting motion, not with the fingernails, to avoid red marks. Use bamboo baskets or similar containers. Because mountain tea gardens may be far from processing factories, the leaves may be spread appropriately in bamboo trays in a shaded part of the garden. Chinese original / 中文原文：采摘要求：鲜叶分期分批按标准采摘，采摘标准为一芽一叶初展至一芽两叶，芽长1.5～2.5cm。春留鱼叶，夏秋茶留叶采，不采病虫叶、紫芽叶及鱼叶、老叶；不能有异种树叶或杂草叶，手采时用提采，不得用指甲扣采，避免产生红点。盛放鲜叶应选用竹篓、竹篮、竹筐等盛具，由于山区茶园离加工厂较远，可在茶园阴凉处用竹匾等适当摊放。 Processing requirements ： Ruoyang Longzhen uses the processing methods of flat pan-fired green tea, with both hand and machine production. 1. Handcrafted Ruoyang Longzhen: spreading — heat-fixing and shaping — moisture equilibration — final shaping and drying. 2. Machine-made Ruoyang Longzhen: spreading — heat-fixing — straightening and shaping — cooling — drying. Chinese original / 中文原文：加工要求：箬阳龙珍采用扁形类炒青绿茶加工工艺，有手工制茶和机器制茶工艺。1.手工制箬阳龙珍工艺：摊青-杀青做形-回潮-定形干燥。2.机制箬阳龙珍工艺：摊青-杀青-理条成形-摊凉-干燥。 Sensory qualities ： Ruoyang Longzhen has flat, straight bamboo-leaf-shaped leaves, lustrous green; bright tender-green liquor; a high fresh aroma with a bamboo-leaf note; a mellow, full, sweet, brisk taste; and tender, even, bright-green infused bud-and-leaf sets. Its distinctive traits are “bamboo-leaf shape and bamboo-leaf aroma.” Chinese original / 中文原文：感官品质：箬阳龙珍外形扁直呈箬叶形、色泽绿润；汤色嫩绿明亮；香气清高带箬叶香；滋味醇厚甘爽；叶底嫩匀成朵绿亮。具有“箬叶形、箬叶香”的独特品质。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1417 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Ruoyang Longzhen dry tea (Wucheng brand-launch report sample). Chinese original / 中文原文：实物图：箬阳龙珍干茶（婺城品牌发布报道样本） https://p0.itc.cn/q_70/images03/20210402/36e432d7e7d8470688a93321d7854f02.jpeg https://m.sohu.com/a/458707110_755035 Basis for the match: The original Wucheng Release feature concerns the launch of the Ruoyang Longzhen national GI brand. Its text explicitly locates production in Wucheng's southern mountains and describes a bamboo-leaf shape. The original image shows a large quantity of flat, straight dry tea in a bamboo tray; its full original pixels were inspected. It is neither a tea-garden nor a packaging image. Chinese original / 中文原文：对应依据：婺城发布原文为箬阳龙珍国家地理标志品牌发布专题，正文明确婺城区南部高山产地及箬叶形特征；原图为竹匾内大量扁直干茶，已查看完整原始像素，非茶园或包装。 A public Wucheng Release report credits photographers Tian Shuangshuang and Tong Xilin. No open licence was found; credits and original links are retained. Chinese original / 中文原文：婺城发布公开报道，页面摄影署名田双双、童锡麟；未见开放许可，保留署名和原始链接。 Sample scope ： A Ruoyang Longzhen sample displayed in Wucheng Release's 2021 brand-launch report. Specific company, grade and picking/processing year are not inferred. Chinese original / 中文原文：样本范围：婺城发布 2021 年品牌发布报道展示的箬阳龙珍样本，不推定具体企业、等级或采制年份。 Shangyu Juenong Cuiming Tea Chinese original / 中文原文：上虞觉农翠茗茶 Shangyu District, Shaoxing, Zhejiang Chinese original / 中文原文：浙江省绍兴市上虞区 identity： Shangyu Juenong Cuiming Tea comes from Shaoxing, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe its sensory characteristics as 'flower-coil form, jade-green colour, sweet and brisk taste'. Chinese original / 中文原文：identity：上虞觉农翠茗茶产自浙江省绍兴市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：“花卷形，翡翠色，甘爽味”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Yingshuang, Longjing No. 43, Jiaming No. 1, Jiukeng population and others. Chinese original / 中文原文：raw_material：迎霜、龙井43、佳明1号、鸠坑群体等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 100–800 m; mainly red and yellow soils, rich in organic matter, pH 4.5–5.5. Chinese original / 中文原文：environment：海拔高度100～800m，土壤类型为红壤、黄壤两大类，有机质丰富，土壤pH值4.5～5.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Harvesting may begin by hand when each square metre has 10–15 tea shoots, from one bud with one leaf to one bud with three leaves, with intact, even and clean buds and leaves. Chinese original / 中文原文：harvest：每平方米内达到10～15个茶芽，且一芽一叶至一芽三叶，芽叶完整、匀净时，即可提手开采。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh-leaf spreading → pan fixation → cooling → rolling → initial baking → cooling → initial pan-firing → repeat pan-firing → drying → sorting → aroma development. 1. Fresh-leaf spreading. Spread separately by grade and type, no more than 3.5 cm thick on bamboo trays or mats, or 4–6 cm thick on a spreading machine. Spread for 4–10 hours, until weight loss reaches 10%–20%, leaves soften, buds and leaves open out, and a fresh aroma emerges. 2. Pan fixation. Use a model 60 or larger drum fixation machine, with the inner drum wall at about 180–200°C for around 100–120 seconds. The leaves should soften, edges curl slightly, stems bend without breaking, and the color deepen to green. There should be no grassy odor, scorched edges, red stems, or red leaves, and tea aroma should emerge. 3. Cooling. Use a fan to cool and release water vapor, then spread evenly on bamboo trays or mats or the chain plates of a moisture-equilibration machine for 2–3 hours to redistribute moisture. 4. Rolling. Use a model 45 roller for 5–10 minutes. According to leaf tenderness, use no added pressure for special grade and Grade 1, and light pressure for Grades 2 and 3. 5. Initial baking. Use an automatic chain-plate dryer, spreading 1.5–2.5 cm thick for 8–12 minutes, until the leaves are more curled, form a ball when squeezed but separate when released, feel slightly firm or prickly, and retain stems that do not snap. Aroma should emerge and moisture reach 38%–42%. 6. Cooling. Use a fan to cool and release water vapor, then spread evenly on bamboo trays or mats or the chain plates of a moisture-equilibration machine for 1–2 hours. 7. Initial pan-firing. Use a model 60 twin-pan curled-tea drying machine at 140–160°C, loading 4.5–5 kg for 25–35 minutes. Leaves should no longer stick together, begin to form pellets, fail to remain in a ball when squeezed, separate on release, and feel firm to the touch, at 20%–25% moisture. 8. Repeat pan-firing. Use a model 84 pan dryer at 120–140°C, loading 9–10 kg for 50–70 minutes, until the tea forms firm, emerald-green, flower-coiled pellets at 10%–12% moisture. 9. Drying. Use a specialty-tea dryer at about 110–120°C, spreading 2–3 cm thick for 14–16 minutes, until moisture is at most 7%. 10. Sorting. Remove stems, fines, and yellow leaves from the dried tea, and blend different batches. 11. Aroma development. Use a cabinet-style specialty-tea baking dryer at about 80–90°C, spreading 2–3 cm thick for 30–40 minutes, until moisture is at most 4.5%. Chinese original / 中文原文：process：鲜叶摊放→炒青→摊凉→揉捻→初烘→摊凉→初炒→复炒→烘干→整理→提香。1.鲜叶摊放。分级分类摊放，竹匾或竹垫摊叶厚度不超过3.5cm，摊青机上摊放厚度4～6cm，摊放4-10小时，至减重10%～20%、叶质发软、芽叶舒展、清香透露。2.炒青。采用60型及以上滚筒杀青机，筒壁内侧温度约180～200℃，100-120秒左右，至叶质柔软、叶缘微卷、折梗不断、叶色转深绿、无青气、无焦边、无红梗红叶、茶香透露。3.摊凉。用风机降温冷却并散发水汽，在竹匾（垫）或回潮机链板上摊匀，回潮走水2-3小时。4.揉捻。采用45型揉捻机揉捻5-10分钟，根据鲜叶嫩度，特级、一级采用不加压，两级、三级轻压揉捻。5.初烘。采用链板式自动烘干机，摊叶厚度1.5～2.5cm，烘8-12分钟至较卷曲、手捏成团、松手散开，略有触手感、折梗不断，香气显露，含水量38%～42%。6.摊凉。用风机降温冷却并散发水汽，冷却后在竹匾（垫）或回潮机链板上摊匀，回潮走水1-2小时。7.初炒。采用60型双锅曲毫锅式炒干机，温度140～160℃，投叶量4.5～5kg，炒25-35分钟至茶叶互不粘连，初成颗粒状，紧握不成团，松手即散，有触手感，含水量20%～25%。8.复炒。采用84型锅式炒干机，温度120～140℃，投叶量9～10kg，炒50-70分钟至翠绿盘花成颗粒状，紧实，含水量10%～12%。9.烘干。采用名茶烘干机，温度110～120℃左右，摊放厚度2～3cm，烘培14-16分钟至含水率7%以下。10.整理。将烘干的茶叶去梗、去末、去黄片，不同批次拼配。11.提香。采用名茶箱式烘焙机烘干机，温度80～90℃左右，厚度2～3cm，烘培30-40分钟至含水率4.5%以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： 'Flower-coil form, jade-green colour, sweet and brisk taste.' Flower-coil-shaped leaves, vivid green and glossy; bright apricot-green liquor; a high, lasting fresh aroma; a rich, mellow, sweet and brisk taste; and tender, uniform, clustered, bright green infused leaves. Chinese original / 中文原文：quality：“花卷形，翡翠色，甘爽味”。外形呈花卷形、色泽翠绿油润；汤色杏绿明亮，香气清高持久，滋味醇厚甘爽，叶底嫩匀成朵绿亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Juenong Cuiming is a regional tea brand named after Shangyu-born tea scholar Wu Juenong. A Zhejiang CPPCC article recalls his establishment of a tea farm and company at Taiyue Temple, Lingnan, Shangyu, in 1922. These personal activities are the brand’s commemorative background, not the invention date of the modern same-name product. Chinese original / 中文原文：history：觉农翠茗是以上虞籍茶学家吴觉农姓名命名的区域茶品牌。浙江政协文章追述吴觉农1922年在上虞岭南泰岳寺建茶场、办茶业公司；这些人物实践是品牌纪念背景，并非现代同名产品的创制年。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Let the flower of shared prosperity bloom in the land of Yu Shun | https://www.zjzx.gov.cn/sxdt/content_111060 Chinese original / 中文原文：让共同富裕之花绽放虞舜大地 | https://www.zjzx.gov.cn/sxdt/content_111060 Focusing on and supporting the tea industry | https://www.zjzx.gov.cn/sxdt/content_75762 Chinese original / 中文原文：紧盯茶产业 强助推 | https://www.zjzx.gov.cn/sxdt/content_75762 culture： Through tea-culture writing, commemorations and promotion of picking and processing, the brand links Wu Juenong's tea research with Shangyu's tea-growing communities. His education, research and business experience provide real tea-person stories, without inventing an immortal bestowing tea. Chinese original / 中文原文：culture：通过茶文化著述、名人纪念及采制推广，品牌连接吴觉农茶学研究与上虞茶乡。人物的求学、科研和实业经历可作为真实茶人故事，毋须虚构仙人授茶。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Let the flower of shared prosperity bloom in the land of Yu Shun | https://www.zjzx.gov.cn/sxdt/content_111060 Chinese original / 中文原文：让共同富裕之花绽放虞舜大地 | https://www.zjzx.gov.cn/sxdt/content_111060 Focusing on and supporting the tea industry | https://www.zjzx.gov.cn/sxdt/content_75762 Chinese original / 中文原文：紧盯茶产业 强助推 | https://www.zjzx.gov.cn/sxdt/content_75762 Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 1421–1424, the Shangyu Juenong Cuiming Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1421—1424页，上虞觉农翠茗茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： Spread separately by grade and type, no deeper than 3.5 cm in bamboo trays or on bamboo mats, or 4–6 cm on a spreading machine. Spread for 4–10 hours, until weight loss reaches 10%–20%, the leaves soften, the buds and leaves open out, and a fresh aroma emerges. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：分级分类摊放，竹匾或竹垫摊叶厚度不超过3.5cm，摊青机上摊放厚度4～6cm，摊放4-10小时，至减重10%～20%、叶质发软、芽叶舒展、清香透露。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Pan-firing ： Use a Model 60 or larger rotary-drum heat-fixing machine, with an inner drum-wall temperature of about 180–200°C for around 100–120 seconds, until leaves soften, edges curl slightly, stems bend without breaking, and colour turns deep green, with no grassy odor, scorched edges, red stems, or red leaves, and tea aroma emerging. Key observations: Chinese original / 中文原文：2. 炒青：采用60型及以上滚筒杀青机，筒壁内侧温度约180～200℃，100-120秒左右，至叶质柔软、叶缘微卷、折梗不断、叶色转深绿、无青气、无焦边、无红梗红叶、茶香透露。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： The original lists “spreading to cool” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊凉：原文将“摊凉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： Roll for 5–10 minutes in a model 45 rolling machine. According to fresh-leaf tenderness, use no pressure for special and first grades, and light pressure for second and third grades. Key observations: Chinese original / 中文原文：4. 揉捻：采用45型揉捻机揉捻5-10分钟，根据鲜叶嫩度，特级、一级采用不加压，两级、三级轻压揉捻。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Initial baking ： Use a chain-plate automatic dryer, with leaves 1.5–2.5 cm deep, for 8–12 minutes, until relatively curled, forming a ball when squeezed but separating when released, slightly prickly, with stems bending without breaking, aroma emerging, and moisture content 38%–42%. Key observations: Chinese original / 中文原文：5. 初烘：采用链板式自动烘干机，摊叶厚度1.5～2.5cm，烘8-12分钟至较卷曲、手捏成团、松手散开，略有触手感、折梗不断，香气显露，含水量38%～42%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Spreading to cool ： The original lists “cooling” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 摊凉：原文将“摊凉”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Initial pan-firing ： Use a model 60 twin-pan Quhao pan-drying machine at 140–160°C, loading 4.5–5 kg. Pan-dry for 25–35 minutes until leaves no longer stick together, begin forming granules, do not remain in a ball when tightly held, fall apart when released and feel firm to the touch, with 20%–25% moisture. Key observations: Chinese original / 中文原文：7. 初炒：采用60型双锅曲毫锅式炒干机，温度140～160℃，投叶量4.5～5kg，炒25-35分钟至茶叶互不粘连，初成颗粒状，紧握不成团，松手即散，有触手感，含水量20%～25%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Repeat pan-firing ： Use a model 84 pan-type tea dryer at 120–140°C, with a charge of 9–10 kg. Fry for 50–70 minutes until vivid-green, coiled flower-like pellets form, tight and firm, with a moisture content of 10%–12%. Key observations: Chinese original / 中文原文：8. 复炒：采用84型锅式炒干机，温度120～140℃，投叶量9～10kg，炒50-70分钟至翠绿盘花成颗粒状，紧实，含水量10%～12%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Drying by baking ： Use a premium-tea dryer at about 110–120°C, spreading leaves 2–3 cm deep, and dry for 14–16 minutes to at most 7% moisture. Key observations: Chinese original / 中文原文：9. 烘干：采用名茶烘干机，温度110～120℃左右，摊放厚度2～3cm，烘培14-16分钟至含水率7%以下。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Finishing ： Remove stems, fines, and yellow leaves from dried tea, then blend batches. Key observations: Chinese original / 中文原文：10. 整理：将烘干的茶叶去梗、去末、去黄片，不同批次拼配。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Aroma development ： Use a box-type dryer for premium tea at approximately 80–90°C, with a layer 2–3 cm thick, baking for 30–40 minutes until the moisture content Key observations: Chinese original / 中文原文：11. 提香：采用名茶箱式烘焙机烘干机，温度80～90℃左右，厚度2～3cm，烘培30-40分钟至含水率 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： 'Flower-coil form, jade-green colour, sweet and brisk taste.' Flower-coil-shaped leaves, vivid green and glossy; bright apricot-green liquor; a high, lasting fresh aroma; a rich, mellow, sweet and brisk taste; and tender, uniform, clustered, bright green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：“花卷形，翡翠色，甘爽味”。外形呈花卷形、色泽翠绿油润；汤色杏绿明亮，香气清高持久，滋味醇厚甘爽，叶底嫩匀成朵绿亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1421. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1421页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： A total of 281 administrative villages in 20 towns, townships and subdistricts of Shangyu District, Shaoxing, Zhejiang Province: Baiguan, Cao'e, Dongguan, Daoxu, Xiaoyue, Lianghu and Songxia subdistricts; Zhangzhen, Fenghui, Shangpu, Tangpu, Yonghe, Yiting, Xietang, Gaibei, Changtang and Xiaguan towns; and Lingnan, Chenxi and Dingzhai townships. Chinese original / 中文原文：保护产地范围：浙江省绍兴市上虞区所属的百官街道、曹娥街道、东关街道、道墟街道、小越街道、梁湖街道、崧厦街道、章镇镇、丰惠镇、上浦镇、汤浦镇、永和镇、驿亭镇、谢塘镇、盖北镇、长塘镇、岭南乡、陈溪乡、下管镇、丁宅乡共计20个乡镇（街道）281个行政村。 Raw materials & cultivars ： Yingshuang, Longjing No. 43, Jiaming No. 1, Jiukeng population and others. Chinese original / 中文原文：原料与品种：迎霜、龙井43、佳明1号、鸠坑群体等。 Growing environment ： Elevation 100–800 m; mainly red and yellow soils, rich in organic matter, pH 4.5–5.5. Chinese original / 中文原文：生长环境：海拔高度100～800m，土壤类型为红壤、黄壤两大类，有机质丰富，土壤pH值4.5～5.5。 Plucking requirements ： Harvesting may begin by hand when each square metre has 10–15 tea shoots, from one bud with one leaf to one bud with three leaves, with intact, even and clean buds and leaves. Chinese original / 中文原文：采摘要求：每平方米内达到10～15个茶芽，且一芽一叶至一芽三叶，芽叶完整、匀净时，即可提手开采。 Processing requirements ： Fresh-leaf spreading → pan fixation → cooling → rolling → initial baking → cooling → initial pan-firing → repeat pan-firing → drying → sorting → aroma development. 1. Fresh-leaf spreading. Spread separately by grade and type, no more than 3.5 cm thick on bamboo trays or mats, or 4–6 cm thick on a spreading machine. Spread for 4–10 hours, until weight loss reaches 10%–20%, leaves soften, buds and leaves open out, and a fresh aroma emerges. 2. Pan fixation. Use a model 60 or larger drum fixation machine, with the inner drum wall at about 180–200°C for around 100–120 seconds. The leaves should soften, edges curl slightly, stems bend without breaking, and the color deepen to green. There should be no grassy odor, scorched edges, red stems, or red leaves, and tea aroma should emerge. 3. Cooling. Use a fan to cool and release water vapor, then spread evenly on bamboo trays or mats or the chain plates of a moisture-equilibration machine for 2–3 hours to redistribute moisture. 4. Rolling. Use a model 45 roller for 5–10 minutes. According to leaf tenderness, use no added pressure for special grade and Grade 1, and light pressure for Grades 2 and 3. 5. Initial baking. Use an automatic chain-plate dryer, spreading 1.5–2.5 cm thick for 8–12 minutes, until the leaves are more curled, form a ball when squeezed but separate when released, feel slightly firm or prickly, and retain stems that do not snap. Aroma should emerge and moisture reach 38%–42%. 6. Cooling. Use a fan to cool and release water vapor, then spread evenly on bamboo trays or mats or the chain plates of a moisture-equilibration machine for 1–2 hours. 7. Initial pan-firing. Use a model 60 twin-pan curled-tea drying machine at 140–160°C, loading 4.5–5 kg for 25–35 minutes. Leaves should no longer stick together, begin to form pellets, fail to remain in a ball when squeezed, separate on release, and feel firm to the touch, at 20%–25% moisture. 8. Repeat pan-firing. Use a model 84 pan dryer at 120–140°C, loading 9–10 kg for 50–70 minutes, until the tea forms firm, emerald-green, flower-coiled pellets at 10%–12% moisture. 9. Drying. Use a specialty-tea dryer at about 110–120°C, spreading 2–3 cm thick for 14–16 minutes, until moisture is at most 7%. 10. Sorting. Remove stems, fines, and yellow leaves from the dried tea, and blend different batches. 11. Aroma development. Use a cabinet-style specialty-tea baking dryer at about 80–90°C, spreading 2–3 cm thick for 30–40 minutes, until moisture is at most 4.5%. Chinese original / 中文原文：加工要求：鲜叶摊放→炒青→摊凉→揉捻→初烘→摊凉→初炒→复炒→烘干→整理→提香。1.鲜叶摊放。分级分类摊放，竹匾或竹垫摊叶厚度不超过3.5cm，摊青机上摊放厚度4～6cm，摊放4-10小时，至减重10%～20%、叶质发软、芽叶舒展、清香透露。2.炒青。采用60型及以上滚筒杀青机，筒壁内侧温度约180～200℃，100-120秒左右，至叶质柔软、叶缘微卷、折梗不断、叶色转深绿、无青气、无焦边、无红梗红叶、茶香透露。3.摊凉。用风机降温冷却并散发水汽，在竹匾（垫）或回潮机链板上摊匀，回潮走水2-3小时。4.揉捻。采用45型揉捻机揉捻5-10分钟，根据鲜叶嫩度，特级、一级采用不加压，两级、三级轻压揉捻。5.初烘。采用链板式自动烘干机，摊叶厚度1.5～2.5cm，烘8-12分钟至较卷曲、手捏成团、松手散开，略有触手感、折梗不断，香气显露，含水量38%～42%。6.摊凉。用风机降温冷却并散发水汽，冷却后在竹匾（垫）或回潮机链板上摊匀，回潮走水1-2小时。7.初炒。采用60型双锅曲毫锅式炒干机，温度140～160℃，投叶量4.5～5kg，炒25-35分钟至茶叶互不粘连，初成颗粒状，紧握不成团，松手即散，有触手感，含水量20%～25%。8.复炒。采用84型锅式炒干机，温度120～140℃，投叶量9～10kg，炒50-70分钟至翠绿盘花成颗粒状，紧实，含水量10%～12%。9.烘干。采用名茶烘干机，温度110～120℃左右，摊放厚度2～3cm，烘培14-16分钟至含水率7%以下。10.整理。将烘干的茶叶去梗、去末、去黄片，不同批次拼配。11.提香。采用名茶箱式烘焙机烘干机，温度80～90℃左右，厚度2～3cm，烘培30-40分钟至含水率4.5%以下。 Sensory qualities ： 'Flower-coil form, jade-green colour, sweet and brisk taste.' Flower-coil-shaped leaves, vivid green and glossy; bright apricot-green liquor; a high, lasting fresh aroma; a rich, mellow, sweet and brisk taste; and tender, uniform, clustered, bright green infused leaves. Chinese original / 中文原文：感官品质：“花卷形，翡翠色，甘爽味”。外形呈花卷形、色泽翠绿油润；汤色杏绿明亮，香气清高持久，滋味醇厚甘爽，叶底嫩匀成朵绿亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1421 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shangyu Juenong Cuiming Tea (sample from a national tasting event) Chinese original / 中文原文：实物图：上虞觉农翠茗茶（全国品鉴活动茶样） https://p5.itc.cn/images01/20220421/1dcaaad5b7fa4ff8b7806b07d3387a15.jpeg https://www.sohu.com/a/539782342_482413 Basis for the match: The original Mingbian 2022 tasting-event article explicitly states that the Shangyu District Agriculture and Rural Affairs Bureau, Shaoxing supplied the samples, from Shangyu Juenong and Longpu Xianhao tea enterprises. The original image shows a tin labelled 'Juenong Cuiming', with curled dry tea on a plate and in an opened bag. The original pixels were viewed. Chinese original / 中文原文：对应依据：茗边2022年品鉴活动原文明确绍兴上虞区农业农村局提供茶样，茶企为上虞觉农及龙浦仙毫；原图可见标注“觉农·翠茗”的罐体、盘中及开封袋中卷曲干茶。已查看原图像素。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A named tea sample in the 2022 Juenong Cuiming national online tasting event. The full tea-table photograph is retained; the central white plate contains dry tea. Chinese original / 中文原文：样本范围：2022年觉农·翠茗全国线上品鉴活动的具名茶样；完整保留茶席照片，中心白盘为干茶。 Jiande Baocha Chinese original / 中文原文：建德苞茶 Jiande, Hangzhou, Zhejiang Chinese original / 中文原文：浙江省杭州市建德市 identity： Jiande Baocha comes from Jiande City, Zhejiang. This entry records the product within its GI-protected area. The protection requirements describe special grade as follows: one bud and one just-unfolding leaf; straight, tight, slender and slightly flat, fresh lustrous tender green with visible silvery down; evenly sized, substantial, clean and uniform. The liquor is clear, bright tender green. The lasting tender aroma includes a fresh fragrance. The taste is fresh and mellow with returning sweetness. Infused leaves are tender, intact orchid-like bud-and-leaf sets, even and bright tender green. Chinese original / 中文原文：identity：建德苞茶产自浙江省建德市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：特级：一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实，匀净，嫩绿明亮、清澈，嫩香持久富有清香，鲜醇回甘，细嫩成朵，形似兰花匀齐，色泽嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Select suitable improved Jiukeng cultivars. Chinese original / 中文原文：raw_material：品种选用鸠坑适制良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Air, water quality and environment follow NY5020. Soil pH: 4.0–5.5; active calcium below 0.2%; soil depth at least 80 cm; organic matter >1.0%; groundwater at least 100 cm below the surface. Tea-garden slopes should be 25° or less. Provide drainage, water-retention systems and other ecological infrastructure. Chinese original / 中文原文：environment：空气、水质、环境按NY5020执行。土壤pH值4.0～5.5，活性钙含量低于0.2%，土层深度80cm以上，土壤有机质含量＞1.0%，地下水位在离地表100cm以下。茶园地面坡度应在25°以下。做好排蓄水系统等其他生态建设。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Picking takes place in spring. Depending on quality requirements, fresh shoots range from one bud and one just-unfolding leaf to one bud and two unfolded leaves. Stripping and grabbing are prohibited. Keep shoots intact, fresh, uniform and clean, without impurities. Do not pick fish leaves, stalk bases, rain-wet leaves, diseased or pest-damaged leaves, damaged leaves or purple leaves. Chinese original / 中文原文：harvest：采摘期为春季。根据质量要求，鲜叶标准为一芽一叶初展至一芽二叶开展。禁止捋采和抓采，保持鲜叶芽叶完整、新鲜、匀净，不夹带杂质。不得采鱼叶、蒂头、雨水叶、病虫叶、破损叶、紫色叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Processing sequence. Five operations: heat-fixing, rolling, leaf alignment, shaping and aroma development. 2. Processing details. Heat-fix at a pan temperature of 120–140°C. When the pan cools to 90–100°C, begin rolling without removing the leaves. Align the leaves in the same pan at 80–100°C. Shape at 50–65°C, then remove and spread to cool before aroma development. For aroma development, heat the pan to 80°C. Once the leaves are evenly heated, raise it to 110°C and remove the tea when a strong tea aroma is evident. All these operations may be mechanized. Chinese original / 中文原文：process：1.加工流程。杀青、揉捻、理条、整形、提香5道工序。2.加工要点。杀青锅温120～140℃，锅温降到90～100℃时杀青叶不起锅开始揉捻；原锅中理条，温度控制在80～100℃；整形时锅温50～65℃，出锅摊凉后提香；提香时，锅温加至80℃，茶叶整体受热后，提升锅温至110℃闻之有浓厚茶香味即可出锅。上述全部工序均可以机械替代。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Special grade: one bud with one just-unfolding leaf; straight, tightly and elegantly formed, slightly flat; fresh, lustrous tender green with visible silver down; evenly sized, weighty, uniform and clean; clear, bright tender-green liquor; a lasting tender aroma with fresh notes; fresh, mellow taste with a sweet aftertaste; and delicate shoots in uniform orchid-like clusters, tender green and bright. First grade: one bud with one unfolded leaf or two just-unfolding leaves; straight, elegant and slightly flat; tender green and reasonably fresh and lustrous; uniform and clean; bright green liquor; a rich tender aroma; fresh, mellow taste; and delicate clustered shoots, green and bright. Second grade: one bud with one unfolded leaf or two just-unfolding leaves; straight, elegant and slightly flat; lustrous yellow-green; reasonably uniform and clean; bright green liquor; a reasonably lasting tender aroma; rich, mellow taste; and delicate clustered shoots, yellow-green and bright. Chinese original / 中文原文：quality：特级：一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实，匀净，嫩绿明亮、清澈，嫩香持久富有清香，鲜醇回甘，细嫩成朵，形似兰花匀齐，色泽嫩绿明亮。一级：一芽一叶开展、二叶初展，挺秀略扁，嫩绿尚鲜润，匀整，洁净，绿明亮，嫩香浓郁，鲜醇，细嫩成朵，绿明亮。二级：一芽一叶开展、二叶初展，挺秀略扁，黄绿润，尚匀整，尚洁净，绿明亮，嫩香尚持久，醇厚，细嫩成朵，黄绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Hangzhou Daily describes Jiande Baocha as continuing the Yanzhou Baocha tradition, restored and innovated in 1979 and promoted as Jiande's collective regional brand in 2017. The report traces its predecessor to the Qing Tongzhi era; this should still be distinguished from the current process and brand history. Chinese original / 中文原文：history：杭州日报记述建德苞茶承续严州苞茶传统，1979年恢复创新；2017年作为建德区域公共品牌推进。报道将前身追溯至清同治年间，仍应与现行工艺、品牌史分别理解。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Strengthening the leaf, bringing the cup to life | https://www.hzzx.gov.cn/cshz/content/2024-07/30/content_8766602.htm Chinese original / 中文原文：做强一片叶 做活一杯茶 | https://www.hzzx.gov.cn/cshz/content/2024-07/30/content_8766602.htm Jiande Baocha in the fragrance of tea | https://www.hzzx.gov.cn/zxyw/content/2024-04/28/content_8722355.htm Chinese original / 中文原文：茶香里的建德苞茶 | https://www.hzzx.gov.cn/zxyw/content/2024-04/28/content_8722355.htm culture： Baocha is known for connected buds and leaves, a flower-bud shape and orchid imagery. The local tea-culture system entered the provincial agricultural heritage list; picking, processing, tea poetry and brewing displays together form its transmission. Chinese original / 中文原文：culture：苞茶以芽叶连蒂、花苞形态及兰花意象见长；当地茶文化系统入选省级农业文化遗产，采茶制茶、茶诗与冲泡展示共同构成传承内容。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Strengthening the leaf, bringing the cup to life | https://www.hzzx.gov.cn/cshz/content/2024-07/30/content_8766602.htm Chinese original / 中文原文：做强一片叶 做活一杯茶 | https://www.hzzx.gov.cn/cshz/content/2024-07/30/content_8766602.htm Jiande Baocha in the fragrance of tea | https://www.hzzx.gov.cn/zxyw/content/2024-04/28/content_8722355.htm Chinese original / 中文原文：茶香里的建德苞茶 | https://www.hzzx.gov.cn/zxyw/content/2024-04/28/content_8722355.htm Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 1425–1428, the Jiande Bao Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1425—1428页，建德苞茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Straightening ： The original lists “strip straightening” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 理条：原文将“理条”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaping ： The original lists “shaping” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 整形：原文将“整形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Aroma development ： The original lists “aroma development” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 提香：原文将“提香”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Special grade: one bud with one just-unfolding leaf; straight, tightly and elegantly formed, slightly flat; fresh, lustrous tender green with visible silver down; evenly sized, weighty, uniform and clean; clear, bright tender-green liquor; a lasting tender aroma with fresh notes; fresh, mellow taste with a sweet aftertaste; and delicate shoots in uniform orchid-like clusters, tender green and bright. First grade: one bud with one unfolded leaf or two just-unfolding leaves; straight, elegant and slightly flat; tender green and reasonably fresh and lustrous; uniform and clean; bright green liquor; a rich tender aroma; fresh, mellow taste; and delicate clustered shoots, green and bright. Second grade: one bud with one unfolded leaf or two just-unfolding leaves; straight, elegant and slightly flat; lustrous yellow-green; reasonably uniform and clean; bright green liquor; a reasonably lasting tender aroma; rich, mellow taste; and delicate clustered shoots, yellow-green and bright. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：特级：一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实，匀净，嫩绿明亮、清澈，嫩香持久富有清香，鲜醇回甘，细嫩成朵，形似兰花匀齐，色泽嫩绿明亮。一级：一芽一叶开展、二叶初展，挺秀略扁，嫩绿尚鲜润，匀整，洁净，绿明亮，嫩香浓郁，鲜醇，细嫩成朵，绿明亮。二级：一芽一叶开展、二叶初展，挺秀略扁，黄绿润，尚匀整，尚洁净，绿明亮，嫩香尚持久，醇厚，细嫩成朵，黄绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1425. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1425页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / special grade ： Dry-leaf appearance: one bud and one just-unfolding leaf, straight, tight, slender and slightly flat, fresh lustrous tender green with visible silvery down, even in size, substantial, clean and uniform. Liquor colour: clear, bright tender green. Aroma: lasting tender aroma with a fresh fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: delicate, even, orchid-like bud-and-leaf sets, bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 特级：干茶外形：一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实、匀净；汤色：嫩绿明亮、清澈；香气：嫩香持久富有清香；滋味：鲜醇回甘；叶底：细嫩成朵，形似兰花匀齐，嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1425–1428, Jiande Baocha quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1425—1428页，建德苞茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 1 ： Dry-leaf appearance: one bud with one unfolded leaf or two just-unfolding leaves, straight, elegant and slightly flat, tender green and reasonably fresh and lustrous, uniform and clean. Liquor colour: bright green. Aroma: rich and tender. Taste: fresh and mellow. Infused leaves: delicate clustered shoots, green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 一级：干茶外形：一芽一叶开展、二叶初展，挺秀略扁，嫩绿尚鲜润、匀整、洁净；汤色：绿明亮；香气：嫩香浓郁；滋味：鲜醇；叶底：细嫩成朵，绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1425–1428, Jiande Baocha quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1425—1428页，建德苞茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 2 ： Dry-leaf appearance: one bud with one expanded leaf or two newly unfolding leaves, elegant and slightly flat, lustrous yellow-green, fairly even and clean. Liquor colour: bright green. Aroma: fairly lasting tender fragrance. Taste: mellow and full. Infused leaves: fine, tender, intact shoots, bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 二级：干茶外形：一芽一叶开展、二叶初展，挺秀略扁，黄绿润，尚匀整、尚洁净；汤色：绿明亮；香气：嫩香尚持久；滋味：醇厚；叶底：细嫩成朵，黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1425–1428, Jiande Baocha quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1425—1428页，建德苞茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of nine towns and subdistricts in Jiande City, Zhejiang: Xin'anjiang, Yangxi and Genglou subdistricts, and Xiaya, Yangcunqiao, Qiantan, Meicheng, Sandu and Dayang towns. Chinese original / 中文原文：保护产地范围：浙江省建德市新安江街道、洋溪街道、更楼街道、下涯镇、杨村桥镇、乾潭镇、梅城镇、三都镇、大洋镇等9个乡镇街道办事处现辖行政区域。 Raw materials & cultivars ： Select suitable improved Jiukeng cultivars. Chinese original / 中文原文：原料与品种：品种选用鸠坑适制良种。 Growing environment ： Air, water quality and environment follow NY5020. Soil pH: 4.0–5.5; active calcium below 0.2%; soil depth at least 80 cm; organic matter >1.0%; groundwater at least 100 cm below the surface. Tea-garden slopes should be 25° or less. Provide drainage, water-retention systems and other ecological infrastructure. Chinese original / 中文原文：生长环境：空气、水质、环境按NY5020执行。土壤pH值4.0～5.5，活性钙含量低于0.2%，土层深度80cm以上，土壤有机质含量＞1.0%，地下水位在离地表100cm以下。茶园地面坡度应在25°以下。做好排蓄水系统等其他生态建设。 Plucking requirements ： Picking takes place in spring. Depending on quality requirements, fresh shoots range from one bud and one just-unfolding leaf to one bud and two unfolded leaves. Stripping and grabbing are prohibited. Keep shoots intact, fresh, uniform and clean, without impurities. Do not pick fish leaves, stalk bases, rain-wet leaves, diseased or pest-damaged leaves, damaged leaves or purple leaves. Chinese original / 中文原文：采摘要求：采摘期为春季。根据质量要求，鲜叶标准为一芽一叶初展至一芽二叶开展。禁止捋采和抓采，保持鲜叶芽叶完整、新鲜、匀净，不夹带杂质。不得采鱼叶、蒂头、雨水叶、病虫叶、破损叶、紫色叶。 Processing requirements ： 1. Processing sequence. Five operations: heat-fixing, rolling, leaf alignment, shaping and aroma development. 2. Processing details. Heat-fix at a pan temperature of 120–140°C. When the pan cools to 90–100°C, begin rolling without removing the leaves. Align the leaves in the same pan at 80–100°C. Shape at 50–65°C, then remove and spread to cool before aroma development. For aroma development, heat the pan to 80°C. Once the leaves are evenly heated, raise it to 110°C and remove the tea when a strong tea aroma is evident. All these operations may be mechanized. Chinese original / 中文原文：加工要求：1.加工流程。杀青、揉捻、理条、整形、提香5道工序。2.加工要点。杀青锅温120～140℃，锅温降到90～100℃时杀青叶不起锅开始揉捻；原锅中理条，温度控制在80～100℃；整形时锅温50～65℃，出锅摊凉后提香；提香时，锅温加至80℃，茶叶整体受热后，提升锅温至110℃闻之有浓厚茶香味即可出锅。上述全部工序均可以机械替代。 Sensory qualities ： Special grade: one bud with one just-unfolding leaf; straight, tightly and elegantly formed, slightly flat; fresh, lustrous tender green with visible silver down; evenly sized, weighty, uniform and clean; clear, bright tender-green liquor; a lasting tender aroma with fresh notes; fresh, mellow taste with a sweet aftertaste; and delicate shoots in uniform orchid-like clusters, tender green and bright. First grade: one bud with one unfolded leaf or two just-unfolding leaves; straight, elegant and slightly flat; tender green and reasonably fresh and lustrous; uniform and clean; bright green liquor; a rich tender aroma; fresh, mellow taste; and delicate clustered shoots, green and bright. Second grade: one bud with one unfolded leaf or two just-unfolding leaves; straight, elegant and slightly flat; lustrous yellow-green; reasonably uniform and clean; bright green liquor; a reasonably lasting tender aroma; rich, mellow taste; and delicate clustered shoots, yellow-green and bright. Chinese original / 中文原文：感官品质：特级：一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实，匀净，嫩绿明亮、清澈，嫩香持久富有清香，鲜醇回甘，细嫩成朵，形似兰花匀齐，色泽嫩绿明亮。一级：一芽一叶开展、二叶初展，挺秀略扁，嫩绿尚鲜润，匀整，洁净，绿明亮，嫩香浓郁，鲜醇，细嫩成朵，绿明亮。二级：一芽一叶开展、二叶初展，挺秀略扁，黄绿润，尚匀整，尚洁净，绿明亮，嫩香尚持久，醇厚，细嫩成朵，黄绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1425 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Jiande Baocha Chinese original / 中文原文：实物图：建德苞茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418366 https://www.pwsannong.com/booklib/database/sublibrary?ID=1394&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Jiande Baocha; the gallery explicitly says “Jiande Baocha Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为建德苞茶；图集标题明确标注“建德苞茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Quzhou Yulu Tea Chinese original / 中文原文：衢州玉露茶 Qujiang District, Quzhou, Zhejiang Chinese original / 中文原文：浙江省衢州市衢江区 identity： Quzhou Yulu Tea comes from Quzhou City, Zhejiang. This entry records the product within its GI-protected area. The protection requirements describe tight, curled, emerald-green strips, bright tender-green liquor, a high, lasting chestnut aroma, a mellow, full, sweet, brisk taste, and tender, even, bright-green infused bud-and-leaf sets. Chinese original / 中文原文：identity：衢州玉露茶产自浙江省衢州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：衢州玉露茶外形条索卷曲紧结、色泽翠绿；汤色嫩绿明亮；香气栗香高长；滋味醇厚甘爽；叶底嫩匀成朵绿亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： The Jiukeng population cultivar, Yingshuang, Baiye Tea, Wuniuzao, Longjing 43 and others. Chinese original / 中文原文：raw_material：鸠坑群体种、迎霜种、白叶茶、乌牛早、龙井43等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mainly gravelly red and yellow soils, described as low-lying, with deep loose profiles, pH 4.5–6.5, and lime no more than 0.2%. Chinese original / 中文原文：environment：以含砂砾的红壤和黄壤为主，土质低沉，土层深厚疏松，pH值4.5～6.5，土壤含石灰0.2%以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Begin picking when there are 10–15 tea buds per square metre. Pick by lifting the shoot. Chinese original / 中文原文：harvest：每平方米内达10～15个茶芽，即可开采。采用提手采方式采摘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing is divided into traditional and modern methods. 1. Traditional: spreading fresh leaves → initial pan-firing → moisture redistribution → finishing pan-firing → dry-tea sieving → finished product. 2. Modern: spreading fresh leaves → heat-fixing → rolling → initial drying → shaping → roasting dry → finished product. Chinese original / 中文原文：process：加工工艺分为传统工艺和现代工艺。1.传统工艺。鲜叶摊放→青锅→回潮→辉锅→干茶分筛→成品。2.现代工艺。鲜叶摊青→杀青→揉捻→初烘→成型→焙干→成品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Quzhou Yulu Tea has curled, tightly formed dry strips, emerald green; bright tender-green liquor colour; pronounced, lasting chestnut aroma; mellow, full, sweet, brisk taste; and tender, even, intact shoots with bright green infused leaves. Its distinctive quality is “lasting chestnut aroma and a sweet, clean aftertaste.” Chinese original / 中文原文：quality：衢州玉露茶外形条索卷曲紧结、色泽翠绿；汤色嫩绿明亮；香气栗香高长；滋味醇厚甘爽；叶底嫩匀成朵绿亮。其独特的品质特征“栗香高长、回味甘纯”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The Qujiang Yearbook 2019 records that in 2018 Qujiang promoted Quzhou Yulu as a shared specialty-tea brand, established a tea association and organised production and sales activities with tea enterprises. This is the local brand-development history verified so far; online accounts of a precise first-creation year remain inconsistent. Chinese original / 中文原文：history：《衢江年鉴2019》记载，2018年衢江推进衢州玉露名优茶公共品牌，成立茶叶协会，联合茶企开展产销活动。这是目前所核实的地方品牌发展史；关于具体首创年份的网络版本尚不能统一。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Qujiang Yearbook 2019 · Agriculture | https://dfz.zj.gov.cn/zlyz/ossfs/h5/NJ-Z-330803-2020-001-0101/files/basic-html/page252.html Chinese original / 中文原文：衢江年鉴2019·农业 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/NJ-Z-330803-2020-001-0101/files/basic-html/page252.html culture： Quzhou Yulu reflects Qujiang's shared specialty-tea brand and a culture of cooperation among growers and tea enterprises. The yearbook also lists other export-tea brands, showing that multiple product types coexist locally. The whole ancient tea history of Quzhou cannot be equated with the history of the single name Yulu. Chinese original / 中文原文：culture：衢州玉露体现衢江名优茶共同品牌与茶农、茶企协作文化。年鉴同时列举其他出口茶品牌，表明本地区多类产品并行，不能把衢州全部古茶史等同于玉露一名的历史。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Qujiang Yearbook 2019 · Agriculture | https://dfz.zj.gov.cn/zlyz/ossfs/h5/NJ-Z-330803-2020-001-0101/files/basic-html/page252.html Chinese original / 中文原文：衢江年鉴2019·农业 | https://dfz.zj.gov.cn/zlyz/ossfs/h5/NJ-Z-330803-2020-001-0101/files/basic-html/page252.html Step-by-step processing / 2025 GI protection requirements / traditional process Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 传统工艺 PDF pages 1429–1431, the Quzhou Yulu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1429—1431页，衢州玉露茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Initial pan-firing ： The original lists “initial pan-firing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 青锅：原文将“青锅”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Moisture equilibration ： The original lists “moisture equilibration” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 回潮：原文将“回潮”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Finishing pan-firing ： The original lists 'final pan-firing' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 辉锅：原文将“辉锅”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Sieving dry tea into grades ： The original lists “dry-tea screening” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干茶分筛：原文将“干茶分筛”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / modern process Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 现代工艺 PDF pages 1429–1431, the Quzhou Yulu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1429—1431页，衢州玉露茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊青：原文将“鲜叶摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： The original lists “initial drying” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 初烘：原文将“初烘”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Forming ： The original lists 'shaping' as stage 5 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 成型：原文将“成型”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Baking dry ： The original lists “baking dry” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 焙干：原文将“焙干”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Quzhou Yulu Tea has curled, tightly formed dry strips, emerald green; bright tender-green liquor colour; pronounced, lasting chestnut aroma; mellow, full, sweet, brisk taste; and tender, even, intact shoots with bright green infused leaves. Its distinctive quality is “lasting chestnut aroma and a sweet, clean aftertaste.” Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：衢州玉露茶外形条索卷曲紧结、色泽翠绿；汤色嫩绿明亮；香气栗香高长；滋味醇厚甘爽；叶底嫩匀成朵绿亮。其独特的品质特征“栗香高长、回味甘纯”。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1429. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1429页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 244 administrative villages in 10 towns, 8 townships and 1 administrative office in Qujiang District, Quzhou, Zhejiang. Chinese original / 中文原文：保护产地范围：浙江省衢州市衢江区所属的10个镇、8个乡、1个办事处，共计244个行政村。 Raw materials & cultivars ： The Jiukeng population cultivar, Yingshuang, Baiye Tea, Wuniuzao, Longjing 43 and others. Chinese original / 中文原文：原料与品种：鸠坑群体种、迎霜种、白叶茶、乌牛早、龙井43等。 Growing environment ： Mainly gravelly red and yellow soils, described as low-lying, with deep loose profiles, pH 4.5–6.5, and lime no more than 0.2%. Chinese original / 中文原文：生长环境：以含砂砾的红壤和黄壤为主，土质低沉，土层深厚疏松，pH值4.5～6.5，土壤含石灰0.2%以下。 Plucking requirements ： Begin picking when there are 10–15 tea buds per square metre. Pick by lifting the shoot. Chinese original / 中文原文：采摘要求：每平方米内达10～15个茶芽，即可开采。采用提手采方式采摘。 Processing requirements ： Processing is divided into traditional and modern methods. 1. Traditional: spreading fresh leaves → initial pan-firing → moisture redistribution → finishing pan-firing → dry-tea sieving → finished product. 2. Modern: spreading fresh leaves → heat-fixing → rolling → initial drying → shaping → roasting dry → finished product. Chinese original / 中文原文：加工要求：加工工艺分为传统工艺和现代工艺。1.传统工艺。鲜叶摊放→青锅→回潮→辉锅→干茶分筛→成品。2.现代工艺。鲜叶摊青→杀青→揉捻→初烘→成型→焙干→成品。 Sensory qualities ： Quzhou Yulu Tea has curled, tightly formed dry strips, emerald green; bright tender-green liquor colour; pronounced, lasting chestnut aroma; mellow, full, sweet, brisk taste; and tender, even, intact shoots with bright green infused leaves. Its distinctive quality is “lasting chestnut aroma and a sweet, clean aftertaste.” Chinese original / 中文原文：感官品质：衢州玉露茶外形条索卷曲紧结、色泽翠绿；汤色嫩绿明亮；香气栗香高长；滋味醇厚甘爽；叶底嫩匀成朵绿亮。其独特的品质特征“栗香高长、回味甘纯”。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1429 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Quzhou Yulu dry leaves (named product and unpackaged leaves in the same frame) Chinese original / 中文原文：实物图：衢州玉露干茶（具名产品与裸茶同框） https://q0.itc.cn/q_70/images03/20260410/729ce8f51a834b2c9bec579ef006f903.png https://www.sohu.com/a/1007803926_121123867 Basis for the match: The original's separate Quzhou Yulu Tea section explicitly identifies Lingyang Township, Qujiang District. The image immediately after the curled-dry-tea description shows actual curled dry tea in a bowl and packaging labelled Quzhou Yulu. The complete original pixels were inspected. Chinese original / 中文原文：对应依据：原文“衢州玉露茶”独立章节明确衢江区岭洋乡产地，紧随卷曲形干茶特征段落的原图中可见碗内真实卷曲干茶及包装“衢州玉露”字样；已查看完整原始像素。 The republication credits some images to Kecheng Fabu without individual attribution. Photographer and original authorization for this image are unclear. The source chain is retained only for a private-library research sample, not as a claim to open republication rights. Chinese original / 中文原文：转载页注明部分图片来自柯城发布，未逐图署名；摄影者及此图原始授权未明确。保留来源链，仅作私有资料库研究样本，不据此主张开放转载权。 Sample scope ： A Quzhou Yulu sample shown in an article reposted by local culture and tourism media. The specific producer, batch and grade are unstated. Chinese original / 中文原文：样本范围：地方文旅转载文章展示的衢州玉露样本；具体制茶企业、批次与等级未注明。 Fenghua Quhao Tea Chinese original / 中文原文：奉化曲毫（茶） Fenghua District, Ningbo, Zhejiang Chinese original / 中文原文：浙江省宁波市奉化区 identity： Fenghua Quhao (Tea) comes from Ningbo, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe robust, tightly curled leaves, lustrous green with visible down; a lasting fresh aroma; a fresh, mellow taste with a sweet aftertaste; bright green liquor; and tender-green, bright infused shoots forming clusters. Chinese original / 中文原文：identity：奉化曲毫（茶）产自浙江省宁波市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形蟠曲肥壮、绿润显毫，清香持久，滋味鲜醇回甘，汤色绿明，叶底成朵、嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Main cultivars are downy improved clones such as Fuding Dabaicha, Yingshuang, and Cuifeng. Chinese original / 中文原文：raw_material：茶树主栽品种为‘福鼎大白’、‘迎霜’、‘翠峰’等多毫无性系良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mainly mountainous land with a good ecological environment and acidic sandy yellow soil or ash-like soil, loose and well aerated. Tea plants like light, tolerate shade, and avoid strong direct sunlight. The most suitable temperature is 20–25°C, active accumulated temperature 5200–5800°C, and average annual rainfall about 1500 mm. Chinese original / 中文原文：environment：以生态环境良好、土壤质地为酸性的砂质黄壤和香灰土山地为主，土壤松软透气性好。茶树喜光耐阴，忌强光直射，最适合温度为20～25℃，活动积温在5200～5800℃，年平均降雨量在1500mm左右。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Premium 1: mainly one bud with one leaf to one bud with two newly unfolding leaves; fully expanded one-bud-two-leaf shoots below 15%. Premium 2: mainly one bud with one leaf to one bud with two newly unfolding leaves; fully expanded one-bud-two-leaf shoots below 30%. Special 1: mainly fully expanded one-bud-two-leaf shoots; fully expanded one-bud-three-leaf shoots below 15%. Special 2: mainly fully expanded one-bud-two-leaf shoots; fully expanded one-bud-three-leaf shoots below 30%. Chinese original / 中文原文：harvest：精一：一芽一叶至一芽二叶初展为主，一芽二叶开展鲜叶少于15%；精二：一芽一叶至一芽二叶初展为主，一芽二叶开展鲜叶少于30%；特一：一芽二叶开展为主，一芽三叶开展鲜叶少于15%；特二：一芽二叶开展为主，一芽三叶开展鲜叶少于30%。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fenghua Quhao processing includes spreading — heat-fixing — rolling — initial drying — cooling — small-pan shaping — large-pan shaping — cooling — final drying — sieving unrefined tea. Chinese original / 中文原文：process：奉化曲毫加工工艺分为：摊青—杀青—揉捻—初烘—摊凉—造型（小锅）—造型（大锅）—摊凉—足火烘干—毛茶筛分等工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Curled and plump, lustrous green with visible down; lasting fresh fragrance; fresh, mellow taste with a sweet aftertaste; bright green liquor; tender-green, bright infused leaves in intact bud-and-leaf sets. Chinese original / 中文原文：quality：外形蟠曲肥壮、绿润显毫，清香持久，滋味鲜醇回甘，汤色绿明，叶底成朵、嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Participant Fang Qianyong recalls trial production in Fenghua with Mao Jiaming and others in spring 1996, with repeated adjustments leading to Fenghua Quhao. Local intellectual-property material records later brand protection through origin certification, standards and GI registration. Chinese original / 中文原文：history：参与者方乾勇的回忆记，1996年春与毛家明等在奉化试制，经多次调整形成奉化曲毫。地方知识产权资料记录随后通过产地证明、标准与地理标志注册开展品牌保护。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Fenghua Quhao Tea Receives and Officially Launches Its National GI Certification Mark | https://zscq.zjamr.zj.gov.cn/ppzd/cms/news/c6138149ef574aecb5f3d778121323d2.html Chinese original / 中文原文：奉化曲毫茶叶获国家地理标志证明商标并正式启用 | https://zscq.zjamr.zj.gov.cn/ppzd/cms/news/c6138149ef574aecb5f3d778121323d2.html Ningbo's Silver Strength · recollections of developing Fenghua Quhao | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3809/site/attach/0/0f329b17fd2448068be7ded0187b94d1.pdf Chinese original / 中文原文：甬有银力·奉化曲毫研制回忆 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3809/site/attach/0/0f329b17fd2448068be7ded0187b94d1.pdf culture： Tea makers' trial records reflect a modern famous-tea culture combining shape design with local materials. Production-and-marketing organizations, cooperatives and the Xuedoushan regional brand help disseminate both skills and local tea practices. Chinese original / 中文原文：culture：茶人的试制记录反映外形设计与地方原料结合的现代名茶文化。产销联合组织、合作社及雪窦山地域品牌推动技艺与地方茶事共同传播。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Fenghua Quhao Tea Receives and Officially Launches Its National GI Certification Mark | https://zscq.zjamr.zj.gov.cn/ppzd/cms/news/c6138149ef574aecb5f3d778121323d2.html Chinese original / 中文原文：奉化曲毫茶叶获国家地理标志证明商标并正式启用 | https://zscq.zjamr.zj.gov.cn/ppzd/cms/news/c6138149ef574aecb5f3d778121323d2.html Ningbo's Silver Strength · recollections of developing Fenghua Quhao | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3809/site/attach/0/0f329b17fd2448068be7ded0187b94d1.pdf Chinese original / 中文原文：甬有银力·奉化曲毫研制回忆 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3809/site/attach/0/0f329b17fd2448068be7ded0187b94d1.pdf Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 1511–1513, the Fenghua Quhao (Tea) processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1511—1513页，奉化曲毫（茶）加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： The original lists “initial drying” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 初烘：原文将“初烘”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Spreading to cool ： The original lists “spreading to cool” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 摊凉：原文将“摊凉”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Shaping (small pan) ： The original lists 'shaping in a small pan' as this version's sixth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 造型（小锅）：原文将“造型（小锅）”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Shaping (large pan) ： The original lists “shaping (large pan)” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 造型（大锅）：原文将“造型（大锅）”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Spreading to cool ： The original lists 'cooling' as stage 8 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 摊凉：原文将“摊凉”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Final firing to dry fully ： The original lists “final firing and drying” as stage 9 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：9. 足火烘干：原文将“足火烘干”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Sieving unfinished tea ： The original lists “sieving unfinished tea” as step 10 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 毛茶筛分：原文将“毛茶筛分”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Curled and plump, lustrous green with visible down; lasting fresh fragrance; fresh, mellow taste with a sweet aftertaste; bright green liquor; tender-green, bright infused leaves in intact bud-and-leaf sets. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形蟠曲肥壮、绿润显毫，清香持久，滋味鲜醇回甘，汤色绿明，叶底成朵、嫩绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1511. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1511页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: coiled and plump, lustrous green with visible down. Liquor colour: bright green. Aroma: lasting fresh fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: bright tender-green bud-and-leaf sets. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：蟠曲肥壮、绿润显毫；汤色：绿明；香气：清香持久；滋味：鲜醇回甘；叶底：成朵、嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1511–1513, Fenghua Quhao Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1511—1513页，奉化曲毫（茶）质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Ten towns and subdistricts containing 325 villages in Fenghua District, Ningbo: Jinping, Yuelin, Shangtian and Xiwu subdistricts; Dayan Town; Chunhu Subdistrict; Qiucun, Song'ao and Xikou towns; and Xiaowangmiao Subdistrict. Coordinates: 121°03′–121°46′ E, 29°25′–29°47 N, with the final minute mark omitted in the source. Chinese original / 中文原文：保护产地范围：宁波市奉化区锦屏街道、岳林街道、尚田街道、西坞街道、大堰镇、莼湖街道、裘村镇、松岙镇、溪口镇和萧王庙街道等10个镇（街道）325个村。东经121°03′～121°46′，北纬29°25′～29°47。 Raw materials & cultivars ： Main cultivars are downy improved clones such as Fuding Dabaicha, Yingshuang, and Cuifeng. Chinese original / 中文原文：原料与品种：茶树主栽品种为‘福鼎大白’、‘迎霜’、‘翠峰’等多毫无性系良种。 Growing environment ： Mainly mountainous land with a good ecological environment and acidic sandy yellow soil or ash-like soil, loose and well aerated. Tea plants like light, tolerate shade, and avoid strong direct sunlight. The most suitable temperature is 20–25°C, active accumulated temperature 5200–5800°C, and average annual rainfall about 1500 mm. Chinese original / 中文原文：生长环境：以生态环境良好、土壤质地为酸性的砂质黄壤和香灰土山地为主，土壤松软透气性好。茶树喜光耐阴，忌强光直射，最适合温度为20～25℃，活动积温在5200～5800℃，年平均降雨量在1500mm左右。 Plucking requirements ： Premium 1: mainly one bud with one leaf to one bud with two newly unfolding leaves; fully expanded one-bud-two-leaf shoots below 15%. Premium 2: mainly one bud with one leaf to one bud with two newly unfolding leaves; fully expanded one-bud-two-leaf shoots below 30%. Special 1: mainly fully expanded one-bud-two-leaf shoots; fully expanded one-bud-three-leaf shoots below 15%. Special 2: mainly fully expanded one-bud-two-leaf shoots; fully expanded one-bud-three-leaf shoots below 30%. Chinese original / 中文原文：采摘要求：精一：一芽一叶至一芽二叶初展为主，一芽二叶开展鲜叶少于15%；精二：一芽一叶至一芽二叶初展为主，一芽二叶开展鲜叶少于30%；特一：一芽二叶开展为主，一芽三叶开展鲜叶少于15%；特二：一芽二叶开展为主，一芽三叶开展鲜叶少于30%。 Processing requirements ： Fenghua Quhao processing includes spreading — heat-fixing — rolling — initial drying — cooling — small-pan shaping — large-pan shaping — cooling — final drying — sieving unrefined tea. Chinese original / 中文原文：加工要求：奉化曲毫加工工艺分为：摊青—杀青—揉捻—初烘—摊凉—造型（小锅）—造型（大锅）—摊凉—足火烘干—毛茶筛分等工序。 Sensory qualities ： Curled and plump, lustrous green with visible down; lasting fresh fragrance; fresh, mellow taste with a sweet aftertaste; bright green liquor; tender-green, bright infused leaves in intact bud-and-leaf sets. Chinese original / 中文原文：感官品质：外形蟠曲肥壮、绿润显毫，清香持久，滋味鲜醇回甘，汤色绿明，叶底成朵、嫩绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1511 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Fenghua Quhao Chinese original / 中文原文：实物图：奉化曲毫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418860 https://www.pwsannong.com/booklib/database/sublibrary?ID=1418&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Fenghua Quhao, and the gallery title explicitly labels the image 'Fenghua Quhao Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. The parenthesis in this library's name only identifies the product type; the source's public introduction gives the same Fenghua production area as this entry. Chinese original / 中文原文：对应依据：公开专题名称为奉化曲毫；图集标题明确标注“奉化曲毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库名称的括号仅标识产品类型；来源公开简介与本条奉化产区相同。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Datian High-Mountain Tea Chinese original / 中文原文：大田高山茶 Datian County, Sanming, Fujian Chinese original / 中文原文：福建省三明市大田县 identity： Datian Mountain Tea comes from Sanming City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe the oolong as tightly formed and substantial, dark green and lustrous, with a high, fresh, lingering aroma and distinct floral fragrance, a full, sweet, brisk taste, and thick, soft, bright infused leaves. It has a pronounced mountain-tea character and good endurance over repeated infusions. Chinese original / 中文原文：identity：大田高山茶产自福建省三明市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：乌龙茶外形紧结、重实；色泽乌绿、油润；香气清高悠长，花香显；滋味浓厚甘爽；叶底肥厚软亮；具有显著的高山茶韵和持久耐泡的品质特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： New improved cultivars including Jinguanyin, Tieguanyin, Yuemingxiang, Dangui and TTES No. 12. Chinese original / 中文原文：raw_material：金观音、铁观音、悦茗香、丹桂、台茶12号等新优良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Deep, permeable red, yellow-red, or yellow soils, with slopes no more than 25°, pH 4.8–6.1, and organic matter 0.6%–2.5%. Chinese original / 中文原文：environment：透水性好的红壤、黄红壤、黄壤土质，土层深厚，坡度在25°以下，pH值4.8～6.1，有机质含量0.6%～2.5%之间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Combine harvest with plant maintenance, picking tender terminal shoots to the standard at suitable times in successive batches according to the different requirements of oolong and black tea. Chinese original / 中文原文：harvest：坚持采养结合的原则，根据乌龙茶和红茶的不同要求，分批、分期、分次地按标准适时采摘茶树顶部嫩芽梢。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Oolong processing: fresh leaves → sun-withering → leaf bruising and resting → heat-fixing → shaping → drying. Black-tea processing: fresh leaves → withering → rolling → oxidation → drying. Chinese original / 中文原文：process：乌龙茶加工工艺流程：鲜叶→晒青→做青→杀青→做形→烘干的；红茶加工工艺流程：鲜叶→萎凋→揉捻→发酵→烘干的。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Oolong tea: tightly formed and weighty, dark green and glossy; a high, clear, lingering aroma with prominent floral notes; a rich, sweet and brisk taste; thick, soft and bright infused leaves; and a distinctive high-mountain character with lasting quality over repeated infusions. Black tea: tight strips, a high, pronounced aroma, a sweet, fresh and brisk taste, bright golden liquor, and tender, vivid, uniformly red infused leaves, with the distinctive quality of high-mountain black tea. 2. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national regulations. Chinese original / 中文原文：quality：乌龙茶外形紧结、重实；色泽乌绿、油润；香气清高悠长，花香显；滋味浓厚甘爽；叶底肥厚软亮；具有显著的高山茶韵和持久耐泡的品质特征。红茶外形条索紧结；香气高锐；滋味甘甜鲜爽；汤色金黄明亮；叶底嫩艳匀红；具有高山红茶特有的品质。2.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Datian Mountain Tea is a regional tea series. A Fujian Daily interview records Taiwanese businesspeople establishing tea gardens in Pingshan in the late 1990s and introducing cultivars, equipment and techniques, supporting the development of mountain oolong, beauty tea and other products. Beauty tea's individual development path cannot stand for the history of the entire series. Chinese original / 中文原文：history：大田高山茶是地域茶系列。福建日报访谈记，20世纪90年代末台商在屏山开展茶园经营并引入相关品种、设备和工艺，推动高山乌龙与美人茶等产品发展；不能把美人茶的单一路径当成整个系列历史。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Encountering a “Beauty” in Datian | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202410/t20241027_6554156.htm Chinese original / 中文原文：我在大田邂逅美人 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202410/t20241027_6554156.htm culture： Cross-strait exchanges among tea practitioners, garden visits and tea-making experiences are important parts of modern Datian tea culture. Beauty Tea develops its style through particular raw materials and processing, providing a way to understand the area's varied tea production. Chinese original / 中文原文：culture：两岸茶人交流、茶园游览和制茶体验是现代大田茶文化的重要组成。美人茶以特定原料和工艺形成风格，是了解当地多样制茶的一条线索。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Encountering a “Beauty” in Datian | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202410/t20241027_6554156.htm Chinese original / 中文原文：我在大田邂逅美人 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202410/t20241027_6554156.htm Step-by-step processing / 2025 GI protection requirements / oolong. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 乌龙茶 PDF pages 1600–1602, the Datian High-Mountain Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1600—1602页，大田高山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Sunning fresh leaves ： The original lists 'sun-withering' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 晒青：原文将“晒青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Bruising and resting ： The original lists “leaf conditioning” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 做青：原文将“做青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： The original lists “heat-fixing” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 杀青：原文将“杀青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaping ： The original lists “shaping” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 做形：原文将“做形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying by baking ： The original lists 'baking dry' as stage 5 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 烘干：原文将“烘干”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / black tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 红茶 PDF pages 1600–1602, the Datian High-Mountain Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1600—1602页，大田高山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering ： The original lists “withering” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 萎凋：原文将“萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying by baking ： The original lists 'baking dry' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 烘干：原文将“烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Oolong tea: tightly formed and weighty, dark green and glossy; a high, clear, lingering aroma with prominent floral notes; a rich, sweet and brisk taste; thick, soft and bright infused leaves; and a distinctive high-mountain character with lasting quality over repeated infusions. Black tea: tight strips, a high, pronounced aroma, a sweet, fresh and brisk taste, bright golden liquor, and tender, vivid, uniformly red infused leaves, with the distinctive quality of high-mountain black tea. 2. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national regulations. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：乌龙茶外形紧结、重实；色泽乌绿、油润；香气清高悠长，花香显；滋味浓厚甘爽；叶底肥厚软亮；具有显著的高山茶韵和持久耐泡的品质特征。红茶外形条索紧结；香气高锐；滋味甘甜鲜爽；汤色金黄明亮；叶底嫩艳匀红；具有高山红茶特有的品质。2.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1600. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1600页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / oolong. ： Dry-leaf appearance: tightly rolled and heavy, lustrous black-green; aroma: clear, high and lingering, with distinct floral notes; taste: strong, sweet and refreshing; infused leaves: thick, soft and bright. Chinese original / 中文原文：2025地理标志保护要求 / 乌龙茶：干茶外形：紧结、重实；乌绿、油润；香气：清高悠长，花香显；滋味：浓厚甘爽；叶底：肥厚软亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1600–1602, Datian High-Mountain Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1600—1602页，大田高山茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / black tea ： Dry-leaf appearance: tightly formed strips; liquor colour: bright golden yellow; aroma: high and sharp; taste: sweet, fresh and brisk; infused leaves: tender, vivid and evenly red. Chinese original / 中文原文：2025地理标志保护要求 / 红茶：干茶外形：条索紧结；汤色：金黄明亮；香气：高锐；滋味：甘甜鲜爽；叶底：嫩艳匀红 Evidence Status: primary_source_verified； Location in the source: PDF pages 1600–1602, Datian High-Mountain Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1600—1602页，大田高山茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： All of Datian County, Sanming City, Fujian, specifically nineteen towns, townships and farms: Pingshan, Jiyang, Wushan, Xieyang, Wuling, Taoyuan, Shangjing, Taihua, Jianshe, Guangping, Qitao, Wenjiang, Meishan, Qianping, Huaxing, Junxi, Shipai, Humei and Dongfeng. Chinese original / 中文原文：保护产地范围：福建省三明市大田县全境，具体是屏山、济阳、吴山、谢洋、武陵、桃源、上京、太华、建设、广平、奇韬、文江、梅山、前坪、华兴、均溪、石牌、湖美、东风等19个乡镇和农场。 Raw materials & cultivars ： New improved cultivars including Jinguanyin, Tieguanyin, Yuemingxiang, Dangui and TTES No. 12. Chinese original / 中文原文：原料与品种：金观音、铁观音、悦茗香、丹桂、台茶12号等新优良种。 Growing environment ： Deep, permeable red, yellow-red, or yellow soils, with slopes no more than 25°, pH 4.8–6.1, and organic matter 0.6%–2.5%. Chinese original / 中文原文：生长环境：透水性好的红壤、黄红壤、黄壤土质，土层深厚，坡度在25°以下，pH值4.8～6.1，有机质含量0.6%～2.5%之间。 Plucking requirements ： Combine harvest with plant maintenance, picking tender terminal shoots to the standard at suitable times in successive batches according to the different requirements of oolong and black tea. Chinese original / 中文原文：采摘要求：坚持采养结合的原则，根据乌龙茶和红茶的不同要求，分批、分期、分次地按标准适时采摘茶树顶部嫩芽梢。 Processing requirements ： Oolong processing: fresh leaves → sun-withering → leaf bruising and resting → heat-fixing → shaping → drying. Black-tea processing: fresh leaves → withering → rolling → oxidation → drying. Chinese original / 中文原文：加工要求：乌龙茶加工工艺流程：鲜叶→晒青→做青→杀青→做形→烘干的；红茶加工工艺流程：鲜叶→萎凋→揉捻→发酵→烘干的。 Sensory qualities ： Oolong tea: tightly formed and weighty, dark green and glossy; a high, clear, lingering aroma with prominent floral notes; a rich, sweet and brisk taste; thick, soft and bright infused leaves; and a distinctive high-mountain character with lasting quality over repeated infusions. Black tea: tight strips, a high, pronounced aroma, a sweet, fresh and brisk taste, bright golden liquor, and tender, vivid, uniformly red infused leaves, with the distinctive quality of high-mountain black tea. 2. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national regulations. Chinese original / 中文原文：感官品质：乌龙茶外形紧结、重实；色泽乌绿、油润；香气清高悠长，花香显；滋味浓厚甘爽；叶底肥厚软亮；具有显著的高山茶韵和持久耐泡的品质特征。红茶外形条索紧结；香气高锐；滋味甘甜鲜爽；汤色金黄明亮；叶底嫩艳匀红；具有高山红茶特有的品质。2.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1600 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Datian High-Mountain Tea, Dry Leaves (Datian Beauty Tea Sample Shown by Tea Media) Chinese original / 中文原文：实物图：大田高山茶干茶（茶道传媒展示的大田美人茶样本） https://img1.fjdaily.com/app/images/2021-03/19/c9a88421-c6fb-438f-bdfd-4d92795f31fd.png.2 https://www.fjdaily.com/app/content/2021-03/19/content_969138.html Basis for the match: The entire original Chadao Media feature concerns Datian Beauty Tea from Fujian and explicitly identifies it as one of Datian's high-mountain tea products. The original photograph shows multicoloured strip-shaped dry tea being placed in a gaiwan. It appears within the Datian Beauty Tea section, not as an illustration of Taiwanese Oriental Beauty. Chinese original / 中文原文：对应依据：原始茶道传媒专题全篇为福建大田美人茶，正文明确其为大田高山茶产品之一，原照片显示将五色相间的条索干茶投入盖碗；图片在大田美人茶章节内而非台湾东方美人配图。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： The Beauty Tea style within Datian High-Mountain Tea, not other products such as Datian High-Mountain Tieguanyin or high-mountain black tea. Chinese original / 中文原文：样本范围：大田高山茶中的美人茶花色，不代表大田高山铁观音、高山红茶等其它产品。 Beiyuan Tribute Tea Chinese original / 中文原文：北苑贡茶 Jian'ou, Nanping, Fujian Chinese original / 中文原文：福建省南平市建瓯市 identity： Beiyuan Tribute Tea comes from Jian'ou City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe tight, substantial strips, lustrous greenish-brown in colour, a rich, lasting floral-fruity aroma, a mellow, full taste with returning sweetness, clear orange-yellow liquor, and thick, soft, bright green infused leaves edged with red. Chinese original / 中文原文：identity：北苑贡茶产自福建省福建省建瓯市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧结重实，色泽青褐油润，香气浓郁持久，具有花果香，滋味醇厚回甘，汤色清澈橙黄，叶底肥厚软亮，绿叶红镶边。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Improved cultivars such as Shuixian and Aijiao Wulong. Chinese original / 中文原文：raw_material：水仙、矮脚乌龙等优良品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Slope <25°; soil types include red soil, yellow soil, purple soil, sandy loam, and brown forest soil. Good water retention and aeration are required; effective soil depth >80 cm; pH 4.5–6.5; relative moisture content 25%–28%; groundwater at least 1 m below the surface. Chinese original / 中文原文：environment：坡度＜25°，土壤类型为红壤、黄壤、紫色土、沙壤土、棕色森林土；要求保水性，通气性良好；土层有效土层＞80cm；pH值4.5～6.5；相对含水量25%～28%；地下水位在地表1m以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： 1. Maturity. New shoots at a moderately open-leaf stage, with standard buds and leaves. 2. Picking standard. Once the new shoot forms a dormant terminal bud, pick three or four leaves. 3. Picking seasons. Spring tea, summer tea, autumn tea and autumn-dew tea. Chinese original / 中文原文：harvest：1.成熟度。新梢中开面，标准芽叶。2.采摘标准。新梢形成驻芽，采三、四叶。3.采摘季别。春茶、夏茶、秋茶、秋露茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tight, substantial strips, lustrous greenish-brown; a rich, lasting floral-fruity aroma; a mellow, full taste with returning sweetness; clear orange-yellow liquor; and thick, soft, bright green infused leaves edged with red. Chinese original / 中文原文：quality：外形条索紧结重实，色泽青褐油润，香气浓郁持久，具有花果香，滋味醇厚回甘，汤色清澈橙黄，叶底肥厚软亮，绿叶红镶边。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Beiyuan tea history has two layers: ancient imperial-roastery tribute tea and modern regional oolong. A cultural report from Fujian's Taiwan, Hong Kong and Macao affairs authorities follows the Beiyuan ruins, tea-culture displays and local dwarf oolong germplasm, recording the rediscovery of century-old gardens in the 1980s and later cross-Strait exchanges tracing their origins. Chinese original / 中文原文：history：北苑茶史包含古代御焙贡茶和现代地域乌龙两个层次。福建台港澳部门文化报道以北苑遗址、茶文化展陈和当地矮脚乌龙种质为线索，记20世纪80年代重新发现百年老茶园及此后的两岸寻源交流。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Qingxin meets Aijiao: deep tea ties between Fujian and Taiwan | https://www.fjtb.gov.cn/focus/hxlw201901/201909/t20190903_12198602_1.html Chinese original / 中文原文：青心会矮脚 闽台茶缘深 | https://www.fjtb.gov.cn/focus/hxlw201901/201909/t20190903_12198602_1.html Technical Specification for Beiyuan Tribute Tea (Oolong) Processing: annex to the 2022 public consultation. | https://file2.foodmate.net/wenku2022/wfx202209020911.zip Chinese original / 中文原文：北苑贡茶（乌龙茶）加工技术规范：2022年公开征求意见附件 | https://file2.foodmate.net/wenku2022/wfx202209020911.zip Jian'ou Beiyuan Tribute Tea Association Letter Seeking Comments on Four Group Standards. | https://down.foodmate.net/info/sort/1/19593.html Chinese original / 中文原文：建瓯市北苑贡茶协会关于四项团体标准征求意见的函 | https://down.foodmate.net/info/sort/1/19593.html Spring Tea Picking and Processing on Jian’ou’s 141,000 Mu Nears Completion. | https://np.fjsen.com/2025-05/09/content_31900194.htm Chinese original / 中文原文：建瓯市14.1万亩春茶采制进入收尾阶段 | https://np.fjsen.com/2025-05/09/content_31900194.htm culture： Song-dynasty dragon-and-phoenix compressed tea, whisked tea, and imperial roasting remains belong to historical culture. Representative raw materials for modern Beiyuan Tribute Tea include Aijiao Wulong and Shuixian. Exchanges between Fujian’s Beiyuan and Taiwan’s Qingxin Wulong can be told as a story of germplasm and tea people, but cannot establish the lineage of every finished batch. Chinese original / 中文原文：culture：宋代龙凤团茶、点茶和御焙遗迹属于历史文化；现代北苑贡茶的代表原料含矮脚乌龙、水仙。福建北苑与台湾青心乌龙的交流可讲述为种质与茶人往来的故事，不能据此断言每一批成品的血缘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Qingxin meets Aijiao: deep tea ties between Fujian and Taiwan | https://www.fjtb.gov.cn/focus/hxlw201901/201909/t20190903_12198602_1.html Chinese original / 中文原文：青心会矮脚 闽台茶缘深 | https://www.fjtb.gov.cn/focus/hxlw201901/201909/t20190903_12198602_1.html Technical Specification for Beiyuan Tribute Tea (Oolong) Processing: annex to the 2022 public consultation. | https://file2.foodmate.net/wenku2022/wfx202209020911.zip Chinese original / 中文原文：北苑贡茶（乌龙茶）加工技术规范：2022年公开征求意见附件 | https://file2.foodmate.net/wenku2022/wfx202209020911.zip Jian'ou Beiyuan Tribute Tea Association Letter Seeking Comments on Four Group Standards. | https://down.foodmate.net/info/sort/1/19593.html Chinese original / 中文原文：建瓯市北苑贡茶协会关于四项团体标准征求意见的函 | https://down.foodmate.net/info/sort/1/19593.html Spring Tea Picking and Processing on Jian’ou’s 141,000 Mu Nears Completion. | https://np.fjsen.com/2025-05/09/content_31900194.htm Chinese original / 中文原文：建瓯市14.1万亩春茶采制进入收尾阶段 | https://np.fjsen.com/2025-05/09/content_31900194.htm process： Modern primary oolong processing includes fresh-leaf withering, bruising and resting, heat-fixing, rolling, and roasting; roasting comprises initial roasting, cooling, and re-roasting. The unrefined tea is then graded and grouped, hand-sorted, sieved, winnowed, blended, evenly mixed, re-roasted, cooled, and packaged. This sequence is compiled from the Beiyuan Tribute Tea Association’s publicly released 2022 technical draft. A 2025 field report from the production area also records bruising and resting, heat-fixing, rolling, and other operations. Ancient steamed, ground-paste compressed tea belongs to a separate historical method. Chinese original / 中文原文：process：现代乌龙茶初制包括鲜叶萎凋、做青、杀青、揉捻、烘焙；烘焙分初焙、摊凉、复焙。毛茶再经分级归堆、拣剔、筛分、风选、拼配、匀堆、复焙与冷却包装。此流程据北苑贡茶协会2022年公开技术草案整理；2025年产区现场报道也记录做青、杀青、揉捻等操作。古代蒸青研膏团茶另属历史制法。 Verification status: source_supported； The existing detailed process is still based on the publicly released 2022 draft. The full text of the formal 2023 standard remains unavailable. Catalogue leads identify the processing specification as T/BYGC 0005—2023, while the republished announcement text and its attachment identify it as 0006—2023. The original announcement returned 403 in this round; the numbering conflict awaits resolution against the formal original. The full text of a 2023 research paper was also verified, but it supports only the Shuixian research sample from the Nanya Songqing Tea Industry base in April 2021 and cannot upgrade the status of the formal standard. Chinese original / 中文原文：核验状态：source_supported；现有详细流程仍据2022年公开草案。2023年正式标准尚缺全文，且目录线索将加工规程记作T/BYGC 0005—2023，而发布公告转载正文和附表记作0006—2023；原公告本轮返回403，编号冲突待正式原件解决。另核到2023年研究论文全文，只支持2021年4月南雅松清茶业基地的水仙研究样品，不能据此升级正式标准状态。 Technical Specification for Beiyuan Tribute Tea (Oolong) Processing: annex to the 2022 public consultation. | https://file2.foodmate.net/wenku2022/wfx202209020911.zip Chinese original / 中文原文：北苑贡茶（乌龙茶）加工技术规范：2022年公开征求意见附件 | https://file2.foodmate.net/wenku2022/wfx202209020911.zip Spring Tea Picking and Processing on Jian’ou’s 141,000 Mu Nears Completion. | https://np.fjsen.com/2025-05/09/content_31900194.htm Chinese original / 中文原文：建瓯市14.1万亩春茶采制进入收尾阶段 | https://np.fjsen.com/2025-05/09/content_31900194.htm process： Research sample: Section 1.1 of the original 2023 article in the Chinese Journal of Tropical Crops states that the authors used Shuixian shoots from the Songqing Tea Industry base in Nanya, Jian'ou, harvested in April 2021, to compare loose oolong tea with pressed cakes. The loose tea followed picking, withering, agitation and resting, heat-fixing, rolling and roasting. The cakes were made by selecting and washing buds, steaming, grinding, pressing into sheets to remove expressed liquid, and finally roasting into shape. This is a modern sample-preparation record with a named location, cultivar and batch. It is neither the text of the 2023 group standard nor direct historical evidence of Song-dynasty tea processing. Chinese original / 中文原文：process：研究样品实例：2023年《热带作物学报》原文第1.1节记载，作者使用2021年4月建瓯南雅松清茶业基地的水仙新梢，制成乌龙散茶和团饼作比较。散茶按采叶、萎凋、做青、杀青、揉捻、烘焙的顺序制作。团饼则先选芽清洗和蒸制，再研磨、压片去膏，最后烘焙成型。这是具名地点、品种和批次的现代制样记录，不是2023年团体标准正文，也不是宋代制茶方法的直接史料。 Verification status: primary_source_verified； Section 1.1 of the public full-text XML on the journal's own site was read. Applies only to this study's samples; the formal-standard gap remains. Chinese original / 中文原文：核验状态：primary_source_verified；已读期刊原站公开全文XML第1.1节；仅限本研究样品，正式标准缺口保持。 Determination of Beiyuan Tribute Tea Quality Components and Analysis of Whisked-tea Foam Composition. | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Chinese original / 中文原文：北苑贡茶品质成分测定及其点茶沫饽物质组成分析 | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Step-by-step processing / Nanya Shuixian Loose Oolong: 2021 Research Sample Process Chinese original / 中文原文：逐步工序 / 南雅水仙乌龙散茶：2021年研究样品流程 The Shuixian sample from the Nanya Songqing Tea Industry base in Jian'ou, recorded in section 1.1 of the 2023 paper. The following steps summarise only the preparation sequence for this research loose-tea sample; the original gives no uniform temperature, duration or leaf charge. The existing 2022 draft overview and the unverified status of the 2023 standard remain below. Chinese original / 中文原文：2023年论文第1.1节记录的建瓯南雅松清茶业基地水仙样品。下列步骤仅归纳该研究散茶的制作顺序；原文没有列出统一温度、时长和投叶量。原有2022年草案概述及2023年标准未核状态保留在下方。 1. Picking leaves ： Stage 1 for loose Shuixian tea in this study is leaf picking. Key observations: The paper's materials section gives no parameters for this operation; none are borrowed from other teas. Chinese original / 中文原文：1. 采叶：该研究水仙散茶的第1道工序为采叶。 关键观察：论文材料章节未给本工序参数，不从其他茶推填。 Determination of Beiyuan Tribute Tea Quality Components and Analysis of Whisked-tea Foam Composition. | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Chinese original / 中文原文：北苑贡茶品质成分测定及其点茶沫饽物质组成分析 | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 2. Withering ： Stage 2 for loose Shuixian tea in this study is withering. Key observations: The paper's materials section gives no parameters for this operation; none are borrowed from other teas. Chinese original / 中文原文：2. 萎凋：该研究水仙散茶的第2道工序为萎凋。 关键观察：论文材料章节未给本工序参数，不从其他茶推填。 Determination of Beiyuan Tribute Tea Quality Components and Analysis of Whisked-tea Foam Composition. | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Chinese original / 中文原文：北苑贡茶品质成分测定及其点茶沫饽物质组成分析 | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 3. Bruising and resting ： Stage 3 for loose Shuixian tea in this study is leaf agitation and resting. Key observations: The paper's materials section gives no parameters for this operation; none are borrowed from other teas. Chinese original / 中文原文：3. 做青：该研究水仙散茶的第3道工序为做青。 关键观察：论文材料章节未给本工序参数，不从其他茶推填。 Determination of Beiyuan Tribute Tea Quality Components and Analysis of Whisked-tea Foam Composition. | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Chinese original / 中文原文：北苑贡茶品质成分测定及其点茶沫饽物质组成分析 | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 4. Heat-fixing ： Stage 4 for loose Shuixian tea in this study is fixation. Key observations: The paper's materials section gives no parameters for this operation; none are borrowed from other teas. Chinese original / 中文原文：4. 杀青：该研究水仙散茶的第4道工序为杀青。 关键观察：论文材料章节未给本工序参数，不从其他茶推填。 Determination of Beiyuan Tribute Tea Quality Components and Analysis of Whisked-tea Foam Composition. | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Chinese original / 中文原文：北苑贡茶品质成分测定及其点茶沫饽物质组成分析 | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 5. Rolling ： Stage 5 for loose Shuixian tea in this study is rolling. Key observations: The paper's materials section gives no parameters for this operation; none are borrowed from other teas. Chinese original / 中文原文：5. 揉捻：该研究水仙散茶的第5道工序为揉捻。 关键观察：论文材料章节未给本工序参数，不从其他茶推填。 Determination of Beiyuan Tribute Tea Quality Components and Analysis of Whisked-tea Foam Composition. | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Chinese original / 中文原文：北苑贡茶品质成分测定及其点茶沫饽物质组成分析 | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 6. Baking ： Stage 6 for loose Shuixian tea in this study is roasting. Key observations: The paper's materials section gives no parameters for this operation; none are borrowed from other teas. Chinese original / 中文原文：6. 烘焙：该研究水仙散茶的第6道工序为烘焙。 关键观察：论文材料章节未给本工序参数，不从其他茶推填。 Determination of Beiyuan Tribute Tea Quality Components and Analysis of Whisked-tea Foam Composition. | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Chinese original / 中文原文：北苑贡茶品质成分测定及其点茶沫饽物质组成分析 | https://www.rdzwxb.com/CN/10.3969/j.issn.1000-2561.2023.08.023 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, substantial strips, lustrous greenish-brown; a rich, lasting floral-fruity aroma; a mellow, full taste with returning sweetness; clear orange-yellow liquor; and thick, soft, bright green infused leaves edged with red. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧结重实，色泽青褐油润，香气浓郁持久，具有花果香，滋味醇厚回甘，汤色清澈橙黄，叶底肥厚软亮，绿叶红镶边。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1605. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1605页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： “Beiyuan Tribute Tea” is produced in Jian’ou, Fujian Province, covering 14 townships/towns and 4 subdistricts: Xudun, Jiyang, Fangdao, Nanya, Dikou, Xiaoqiao, Yushan, Dongfeng, Dongyou, and Xiaosong towns; Shunyang, Chuanshi, Longcun, and Shuiyuan townships; and Jian’an, Tongji, Ouning, and Zhishan subdistricts. Chinese original / 中文原文：保护产地范围：“北苑贡茶”产于福建省建瓯市，包含了14个乡镇及4个街道办事处，即徐墩镇、吉阳镇、房道镇、南雅镇、迪口镇、小桥镇、玉山镇、东峰镇、东游镇、小松镇、顺阳乡、川石乡、龙村乡、水源乡，以及建安街道办事处、通济街道办事处、瓯宁街道办事处和芝山街道办事处。 Raw materials & cultivars ： Improved cultivars such as Shuixian and Aijiao Wulong. Chinese original / 中文原文：原料与品种：水仙、矮脚乌龙等优良品种。 Growing environment ： Slope <25°; soil types include red soil, yellow soil, purple soil, sandy loam, and brown forest soil. Good water retention and aeration are required; effective soil depth >80 cm; pH 4.5–6.5; relative moisture content 25%–28%; groundwater at least 1 m below the surface. Chinese original / 中文原文：生长环境：坡度＜25°，土壤类型为红壤、黄壤、紫色土、沙壤土、棕色森林土；要求保水性，通气性良好；土层有效土层＞80cm；pH值4.5～6.5；相对含水量25%～28%；地下水位在地表1m以下。 Plucking requirements ： 1. Maturity. New shoots at a moderately open-leaf stage, with standard buds and leaves. 2. Picking standard. Once the new shoot forms a dormant terminal bud, pick three or four leaves. 3. Picking seasons. Spring tea, summer tea, autumn tea and autumn-dew tea. Chinese original / 中文原文：采摘要求：1.成熟度。新梢中开面，标准芽叶。2.采摘标准。新梢形成驻芽，采三、四叶。3.采摘季别。春茶、夏茶、秋茶、秋露茶。 Sensory qualities ： Tight, substantial strips, lustrous greenish-brown; a rich, lasting floral-fruity aroma; a mellow, full taste with returning sweetness; clear orange-yellow liquor; and thick, soft, bright green infused leaves edged with red. Chinese original / 中文原文：感官品质：外形条索紧结重实，色泽青褐油润，香气浓郁持久，具有花果香，滋味醇厚回甘，汤色清澈橙黄，叶底肥厚软亮，绿叶红镶边。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1605 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Beiyuan Tribute Tea, Dry Leaves (Dongfeng Aijiao Oolong Commercial Sample, Jian'ou) Chinese original / 中文原文：实物图：北苑贡茶干茶（建瓯东峰矮脚乌龙商品样本） https://wondmama.com/wp-content/uploads/2024/10/矮腳烏龍-001-1-e1737991527273.jpg https://wondmama.com/zh/product/beiyuan-tribute-tea-dwarf-aijiao-oolong-tea-2/ Basis for the match: The retailer's own original product page is titled “Beiyuan Tribute Tea – Dwarf Oolong.” The origin field gives Jian'ou, Nanping, Fujian, and the description explicitly identifies the Beiyuan area of Dongfeng Town. The dry-tea photograph comes from the same named product's original gallery, with the seller's watermark retained. Chinese original / 中文原文：对应依据：原零售商自有产品页标题北苑贡茶-矮脚乌龙，产品产地栏福建南平建瓯，说明明确东峰镇北苑产区；照片为同名原始商品图库干茶，有商家水印且已保留。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： An Aijiao Wulong sample under the modern Beiyuan Tribute Tea brand, not a physical reconstruction of Song dragon/phoenix cakes. Only product image and origin are cited; merchant medical claims are excluded. Chinese original / 中文原文：样本范围：现代北苑贡茶品牌下的矮脚乌龙样本，不是宋代龙团凤饼实物复原；仅引用产品图片和产地，不采纳商家医疗功效宣传。 Shouning High-Mountain Tea Chinese original / 中文原文：寿宁高山茶 Shouning County, Ningde, Fujian Chinese original / 中文原文：福建省宁德市寿宁县 identity： Shouning High-Mountain Tea comes from Shouning County, Fujian Province. This entry records products within the geographical indication protection area. According to the protection requirements, it is divided by product quality and processing into black and green tea. Black tea has tightly formed, lustrous dark strips; a fresh, rich aroma with floral-fruity notes; bright red liquor colour; rich, mellow taste with high-mountain character; and plump, tender, bright red infused leaves. Chinese original / 中文原文：identity：寿宁高山茶产自福建省寿宁县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：寿宁高山茶按产品质量和加工工艺分为红茶、绿茶两大类：红茶条索紧结，色乌润，香气鲜浓、带有花果香，汤色红亮，滋味浓醇，具有高山韵，叶底肥嫩、红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Native seed-propagated populations and cultivars suitable for Shouning high-mountain tea, including superior material such as high-mountain local Caicha populations and Fuyun lines. Chinese original / 中文原文：raw_material：原生有性群体种及适宜加工寿宁高山茶的品种，如高山群体菜茶、福云品系等优良品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Altitude >500 m, slope <25°, more than 500 m from major transport routes. Chinese original / 中文原文：environment：海拔＞500m，坡度＜25°，交通干线距离500m以外。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Black-tea process: fresh leaves → sun or heated withering → rolling → fermentation → drying → sorting → roasting. Green-tea process: fresh leaves → spreading → heat-fixing → drying → sorting. Chinese original / 中文原文：process：红茶加工工艺：鲜叶→萎凋（日光或加温）→揉捻→发酵→干燥→拣剔→烘焙的工艺。绿茶加工工艺：鲜叶→摊放→杀青→干燥→拣剔的加工工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Shouning Mountain Tea is divided by product quality and processing into black and green tea. Black tea has tight strips, a dark lustrous colour, a fresh, rich aroma with floral and fruity notes, bright red liquor, a full mellow taste with a high-mountain character, and plump, tender, bright-red infused leaves. Green tea has tight strips, a lustrous green colour, distinct tips and down, a tender or chestnut aroma, bright yellow-green liquor, and a full, brisk taste with a fresh, mellow, refreshing mountain character. Chinese original / 中文原文：quality：寿宁高山茶按产品质量和加工工艺分为红茶、绿茶两大类：红茶条索紧结，色乌润，香气鲜浓、带有花果香，汤色红亮，滋味浓醇，具有高山韵，叶底肥嫩、红亮。绿茶条索紧结，色泽绿润，锋毫显，带嫩香或栗香，汤色黄绿明亮，滋味浓爽，具有清香、清醇、清爽的高山风味。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Shouning local materials cite Shouning Daizhi on fine tea and tea-producing localities, and describe later black-tea trade. Modern Shouning High-Mountain Tea includes green, black, and oolong tea. A Zhuguanlong report records establishment of its tea farm in 1958, documenting the connection between collective tea production and modern management. Chinese original / 中文原文：history：寿宁地方资料引《寿宁待志》关于细茶与产茶乡里的记述，并介绍后来红茶贸易发展；现代寿宁高山茶涵盖绿茶、红茶及乌龙茶。竹管垅报道记1958年茶场建立，见证了集体茶业与现代经营的衔接。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Shouning High-Mountain Tea | https://www.snxww.gov.cn/wap/2021-09/30/content_1160254.htm Chinese original / 中文原文：寿宁高山茶 | https://www.snxww.gov.cn/wap/2021-09/30/content_1160254.htm Zhuguanlong tea gardens and rural tourism | https://www.snxww.gov.cn/2021-07/23/content_1134129.htm Chinese original / 中文原文：竹管垅茶园与乡村旅游 | https://www.snxww.gov.cn/2021-07/23/content_1134129.htm culture： Zhuguanlong Tea Farm, local tea trading, and picking experiences jointly form Shouning’s tea-country memories. Harvest festivals, mountain activities, and garden study visits show tea’s continuity in contemporary community life. Chinese original / 中文原文：culture：竹管垅茶场、地方茶叶交易与采茶体验共同构成寿宁茶乡记忆。丰收节、山地活动和茶园研学体现茶事在当代社区生活中的延续。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Shouning High-Mountain Tea | https://www.snxww.gov.cn/wap/2021-09/30/content_1160254.htm Chinese original / 中文原文：寿宁高山茶 | https://www.snxww.gov.cn/wap/2021-09/30/content_1160254.htm Zhuguanlong tea gardens and rural tourism | https://www.snxww.gov.cn/2021-07/23/content_1134129.htm Chinese original / 中文原文：竹管垅茶园与乡村旅游 | https://www.snxww.gov.cn/2021-07/23/content_1134129.htm Step-by-step processing / 2025 geographical indication protection requirements / black tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 红茶 PDF pages 1648–1650, the Shouning High-Mountain Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1648—1650页，寿宁高山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering (in sunlight or with added heat) ： The original lists “withering (sunlight or heated)” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 萎凋（日光或加温）：原文将“萎凋（日光或加温）”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Sorting ： The original lists “sorting” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 拣剔：原文将“拣剔”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Baking ： The original lists 'baking' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 烘焙：原文将“烘焙”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / green tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 绿茶 PDF pages 1648–1650, the Shouning High-Mountain Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1648—1650页，寿宁高山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading ： The original lists 'spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊放：原文将“摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Drying ： The original lists “drying” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 干燥：原文将“干燥”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Sorting ： The original lists “sorting” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 拣剔：原文将“拣剔”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Shouning Mountain Tea is divided by product quality and processing into black and green tea. Black tea has tight strips, a dark lustrous colour, a fresh, rich aroma with floral and fruity notes, bright red liquor, a full mellow taste with a high-mountain character, and plump, tender, bright-red infused leaves. Green tea has tight strips, a lustrous green colour, distinct tips and down, a tender or chestnut aroma, bright yellow-green liquor, and a full, brisk taste with a fresh, mellow, refreshing mountain character. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：寿宁高山茶按产品质量和加工工艺分为红茶、绿茶两大类：红茶条索紧结，色乌润，香气鲜浓、带有花果香，汤色红亮，滋味浓醇，具有高山韵，叶底肥嫩、红亮。绿茶条索紧结，色泽绿润，锋毫显，带嫩香或栗香，汤色黄绿明亮，滋味浓爽，具有清香、清醇、清爽的高山风味。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1648. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1648页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / black tea ： Dry-leaf appearance: tight, dark, lustrous strips. Liquor colour: bright red. Aroma: fresh and rich, with floral-fruity notes. Taste: rich and mellow with mountain character. Infused leaves: plump, tender and bright red. Chinese original / 中文原文：2025地理标志保护要求 / 红茶：干茶外形：条索紧结，色乌润；汤色：红亮；香气：鲜浓、带有花果香；滋味：浓醇，具有高山韵；叶底：肥嫩、红亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1648–1650, Shouning High-mountain Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1648—1650页，寿宁高山茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / green tea ： Dry-leaf appearance: tight strips, lustrous green with visible tips and down. Liquor colour: bright yellow-green. Aroma: tender or chestnut notes. Taste: full and brisk. Chinese original / 中文原文：2025地理标志保护要求 / 绿茶：干茶外形：条索紧结，色泽绿润，锋毫显；汤色：黄绿明亮；香气：带嫩香或栗香；滋味：浓爽 Evidence Status: primary_source_verified； Location in the source: PDF pages 1648–1650, Shouning High-mountain Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1648—1650页，寿宁高山茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 190 administrative villages/communities at least 500 m elevation within 14 townships/towns of Shouning County, including Nanyang, Zhuguanlong, and Qingyuan. Geographic coordinates as stated: 119°22′–119°73′ E, 27°16′–27°65′ N. Chinese original / 中文原文：保护产地范围：寿宁县行政区域南阳、竹管垅、清源等14个乡镇所辖海拔500m以上的190个行政村（社区）。地理坐标：东经119°22′～119°73′，北纬27°16′～27°65′。 Raw materials & cultivars ： Native seed-propagated populations and cultivars suitable for Shouning high-mountain tea, including superior material such as high-mountain local Caicha populations and Fuyun lines. Chinese original / 中文原文：原料与品种：原生有性群体种及适宜加工寿宁高山茶的品种，如高山群体菜茶、福云品系等优良品种。 Growing environment ： Altitude >500 m, slope <25°, more than 500 m from major transport routes. Chinese original / 中文原文：生长环境：海拔＞500m，坡度＜25°，交通干线距离500m以外。 Processing requirements ： Black-tea process: fresh leaves → sun or heated withering → rolling → fermentation → drying → sorting → roasting. Green-tea process: fresh leaves → spreading → heat-fixing → drying → sorting. Chinese original / 中文原文：加工要求：红茶加工工艺：鲜叶→萎凋（日光或加温）→揉捻→发酵→干燥→拣剔→烘焙的工艺。绿茶加工工艺：鲜叶→摊放→杀青→干燥→拣剔的加工工艺。 Sensory qualities ： Shouning Mountain Tea is divided by product quality and processing into black and green tea. Black tea has tight strips, a dark lustrous colour, a fresh, rich aroma with floral and fruity notes, bright red liquor, a full mellow taste with a high-mountain character, and plump, tender, bright-red infused leaves. Green tea has tight strips, a lustrous green colour, distinct tips and down, a tender or chestnut aroma, bright yellow-green liquor, and a full, brisk taste with a fresh, mellow, refreshing mountain character. Chinese original / 中文原文：感官品质：寿宁高山茶按产品质量和加工工艺分为红茶、绿茶两大类：红茶条索紧结，色乌润，香气鲜浓、带有花果香，汤色红亮，滋味浓醇，具有高山韵，叶底肥嫩、红亮。绿茶条索紧结，色泽绿润，锋毫显，带嫩香或栗香，汤色黄绿明亮，滋味浓爽，具有清香、清醇、清爽的高山风味。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1648 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shouning High-mountain Black Tea dry leaves and liquor (original product display by Xiaxiang de Weidao). Chinese original / 中文原文：实物图：寿宁高山红茶的干茶与茶汤（下乡的味道商品展示原图） https://img01.yzcdn.cn/upload_files/2022/03/02/FuiKtglhishQEfu503hG6pFD5hZd.jpg https://detail.youzan.com/show/goods?alias=3ep8olmza0y91d3&from_source=gbox_seo Basis for the match: A named Shouning Mountain Black Tea product page; the original image title again says Shouning Mountain Tea. An origin image for the same product explicitly states that its raw material comes from Xiadang, Shouning, Fujian. Images were inspected individually and show this product's dry tea, liquor and small tins, excluding other white teas and agricultural recommendations on the page. Chinese original / 中文原文：对应依据：具名寿宁高山红茶单品页，原图标题再次写寿宁高山茶；同一商品产地原图明确原料取自福建寿宁下党产区。已逐张查看为该单品干茶、茶汤及小罐装展示，排除页面其他白茶及农副产品推荐。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A black-tea product sample from Xiadang, Shouning, retaining the original display layout. Shouning Mountain Tea also includes other methods; this image does not represent all types. Chinese original / 中文原文：样本范围：寿宁下党产区红茶商品样本，保留原始展示版面；寿宁高山茶亦包含其他制法，本图不代表全部类型。 Qijing Tea Chinese original / 中文原文：七境茶 The Xilan Township area, Luoyuan County, Fuzhou, Fujian Chinese original / 中文原文：福建省福州市罗源县西兰乡一带 identity： Qijing Tea comes from Fuzhou City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe tight, curved strips, lustrous oily-green with a slight grey cast, and conspicuous heat-blistered spots. Chinese original / 中文原文：identity：七境茶产自福建省福州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：七境茶外形条索紧结弯曲，色泽油绿稍灰、有光泽，爆点明显。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local populations and cultivars suitable for local planting. Chinese original / 中文原文：raw_material：当地群体种及适宜当地种植的茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Deep, permeable red/yellow soils, slightly acidic at pH 4.5–6.5, with organic matter 2.1%–4.7%. Chinese original / 中文原文：environment：透水性好的红、黄壤土质，土层深厚，土壤呈微酸性（pH值4.5～6.5），有机质含量在2.1%～4.7%之间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Processing. Fresh leaves → cooling/spreading → heat-fixing → rolling → initial drying → first pan-firing → second pan-firing → unfinished tea → sorting → blending → refiring → finished product. 2. Storage. Store products in a cool, shaded, ventilated tea warehouse that is clean, dry and free of rodents and insects. Chinese original / 中文原文：process：1.加工。鲜叶-凉青-杀青-揉捻-初烘-初炒-复炒-毛茶-拣剔-拼配-补火-成品。2.储存。产品均储存于阴凉避光通风的茶叶储存仓库储存，清洁、干燥、通风，无鼠虫害。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Qijing Tea has tight, curved strips, a lustrous oily-green colour with a slight grey cast, and conspicuous heat-blistered spots. Its aroma is fresh, tender and lasting, with a distinct chestnut note and floral fragrance. The liquor is bright tender green, the taste full, fresh and brisk, and the infused leaves tender green, soft and bright. 2. Physicochemical indicators. Water extract: 41.98%–46.21%; tea polyphenols: 28.98%–36.41%; free amino acids: 4.8–4.85 g/100 g. 3. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national provisions. Chinese original / 中文原文：quality：七境茶外形条索紧结弯曲，色泽油绿稍灰、有光泽，爆点明显。内质香气鲜嫩持久，栗香显带花香，汤色嫩绿明亮，滋味浓厚鲜爽，叶底嫩绿软亮。2.理指标化。水浸出物41.98%～46.21%，茶多酚28.98%～36.41%，游离氨基酸4.8～4.85g/100g。3.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Qijing Tea takes its name from the traditional seven-locality area around Xilan, Luoyuan. Recent protection focuses on local gardens, pan-fired tea skills, and continuity of the regional brand. A 2025 Fuzhou market-regulation report confirms provincial intangible heritage listing of its making technique. Chinese original / 中文原文：history：七境茶得名于罗源西兰一带传统七境地域。近年保护以地方茶园、炒青手艺及区域品牌延续为主，福州市场监管部门2025年报道确认其制作技艺列入省级非遗。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Agriculture-tourism integration at a national ecological farm | https://www.fujian.gov.cn/zwgk/ztzl/gjcjgxgg/dt/202312/t20231212_6329516.htm Chinese original / 中文原文：国家级生态农场的农旅融合实践 | https://www.fujian.gov.cn/zwgk/ztzl/gjcjgxgg/dt/202312/t20231212_6329516.htm Report on Luoyuan Qijing Tea-making techniques and brand protection | https://scjg.fuzhou.gov.cn/zwgk/dtxx/gzdt/202509/t20250922_5081255.htm Chinese original / 中文原文：罗源七境茶制作技艺及品牌保护报道 | https://scjg.fuzhou.gov.cn/zwgk/dtxx/gzdt/202509/t20250922_5081255.htm culture： Local cultural reporting records Qijing Hall rituals and the legend of Song Bin teaching people to grow tea. Contemporary gardens offer tea-making experiences and cultural displays. The story is preserved as folk memory, separate from verifiable industrial-protection records. Chinese original / 中文原文：culture：地方文化报道记七境堂祭祀和宋滨教民种茶的传说；当代茶园发展制茶体验、茶文化展示等活动。故事作为民间记忆保存，与可考的产业保护记录分开。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Agriculture-tourism integration at a national ecological farm | https://www.fujian.gov.cn/zwgk/ztzl/gjcjgxgg/dt/202312/t20231212_6329516.htm Chinese original / 中文原文：国家级生态农场的农旅融合实践 | https://www.fujian.gov.cn/zwgk/ztzl/gjcjgxgg/dt/202312/t20231212_6329516.htm Report on Luoyuan Qijing Tea-making techniques and brand protection | https://scjg.fuzhou.gov.cn/zwgk/dtxx/gzdt/202509/t20250922_5081255.htm Chinese original / 中文原文：罗源七境茶制作技艺及品牌保护报道 | https://scjg.fuzhou.gov.cn/zwgk/dtxx/gzdt/202509/t20250922_5081255.htm Step-by-step processing / DB3501/T 020—2023 / Qijing Tea Picking and Processing. Chinese original / 中文原文：逐步工序 / DB3501/T 020—2023 / 七境茶采制 Compiled from Chapter 5 of the official version, retaining observation points for each stage. Consult the original for specific equipment parameters. Annex A provides informative quality grading. Chinese original / 中文原文：依据正式版本第5章整理；保留各阶段观察点，具体设备参数应查原件。附录A为资料性品质分级。 1. Cooling the fresh leaves ： Spread fresh leaves thinly on bamboo mats or flexible trays, watching for darkening colour, softened drooping shoots and a faint tea aroma. Key observations: Chinese original / 中文原文：1. 凉青：鲜叶在竹席、软匾薄摊，观察叶色转暗、芽梢软垂及微显茶香。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 2. Heat-fixing ： Adjust the leaf load to equipment model and leaf condition. Look for soft stems and no raw green smell, then discharge and release heat. Key observations: Chinese original / 中文原文：2. 杀青：按设备型号与叶质调整投叶；观察梗柔、无生青气，出料散热。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 3. Rolling and breaking up clumps ： Form strands using no pressure, light pressure, heavy pressure, light pressure and released pressure, then break up clumps. Key observations: Chinese original / 中文原文：3. 揉捻与解块：以空压、轻压、重压、轻压、松压次序成条，再解散团块。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 4. Initial baking ： Cool after initial baking; readiness: non-sticky, and a squeezed clump disperses. Key observations: Chinese original / 中文原文：4. 初烘：初烘后摊凉，以不粘手、握团能散为观察点。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 5. Initial pan-firing ： Pan-dry at higher then lower temperature, venting moisture, then unload and cool. Key observations: Chinese original / 中文原文：5. 初炒：先高后低温炒干，随水汽排风，再下机摊凉。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 6. Repeat pan-firing ： Continue tightening the strips while retaining slight curvature and a lustrous green, faintly grey appearance; finish for aroma before discharge. Key observations: Chinese original / 中文原文：6. 复炒：继续收紧条索，保持稍弯曲与油绿微灰的特征，出机前提香。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 7. Sorting ： Remove stems, flakes and foreign material, and sieve out tea dust. Key observations: Chinese original / 中文原文：7. 拣剔：剔除梗片和非茶夹杂物、筛去茶末。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 8. Blending ： Blend semi-finished teas of the same category from different cultivars, seasons and batches according to finished-product requirements. Key observations: Chinese original / 中文原文：8. 拼配：依成品要求配合同品类不同品种、季节、批次的半成品。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 9. Supplementary firing and finished product ： After finishing firing reaches the required dryness, cool and box, retaining the processing batch number. Key observations: Chinese original / 中文原文：9. 补火与成品：补火达到规定干度后摊凉装箱，并保留加工批号。 关键观察： DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Qijing Tea has tight, curved strips, a lustrous oily-green colour with a slight grey cast, and conspicuous heat-blistered spots. Its aroma is fresh, tender and lasting, with a distinct chestnut note and floral fragrance. The liquor is bright tender green, the taste full, fresh and brisk, and the infused leaves tender green, soft and bright. 2. Physicochemical indicators. Water extract: 41.98%–46.21%; tea polyphenols: 28.98%–36.41%; free amino acids: 4.8–4.85 g/100 g. 3. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national provisions. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：七境茶外形条索紧结弯曲，色泽油绿稍灰、有光泽，爆点明显。内质香气鲜嫩持久，栗香显带花香，汤色嫩绿明亮，滋味浓厚鲜爽，叶底嫩绿软亮。2.理指标化。水浸出物41.98%～46.21%，茶多酚28.98%～36.41%，游离氨基酸4.8～4.85g/100g。3.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1651. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1651页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2023 regulations, informative Annex A / special grade ： Dry-leaf appearance: tight and curved with conspicuous heat-blistered spots, lustrous green with a slight grey cast, even and clean. Liquor colour: bright tender green. Aroma: distinct chestnut with floral notes. Taste: full, fresh and brisk. Infused leaves: fine, tender green, soft and bright. Chinese original / 中文原文：2023规程资料性附录A / 特级：干茶外形：紧结弯曲，爆点显；绿稍灰、润，匀整、净；汤色：嫩绿明亮；香气：栗香显带花香；滋味：浓厚鲜爽；叶底：嫩绿软亮细 Evidence Status: primary_source_verified； Location in the source: Annex A, Table A.1, PDF page 10 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附录A表A.1，PDF第10页；适用范围：见具体记录标题与原文 DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 2023 regulations, informative Annex A / Grade 1 ： Dry-leaf appearance: tightly formed, curved, with fairly evident blister points; somewhat grayish-green and lustrous, relatively even and clean. Liquor colour: bright yellow-green. Aroma: chestnut. Taste: rich and mellow. Infused leaves: bright green, relatively uniform. Chinese original / 中文原文：2023规程资料性附录A / 一级：干茶外形：紧结弯曲，爆点较显；绿较灰尚润，较匀整、净；汤色：黄绿明亮；香气：栗香；滋味：浓醇；叶底：绿明亮较匀齐 Evidence Status: primary_source_verified； Location in the source: Annex A, Table A.1, PDF page 10 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附录A表A.1，PDF第10页；适用范围：见具体记录标题与原文 DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 2023 regulations, informative Annex A / Grade 2 ： Dry-leaf appearance: fairly tight and curved, some visible heat-blistered spots, green with a stronger grey cast, fairly even and clean. Liquor colour: yellow-green and fairly bright. Aroma: fairly clean chestnut. Taste: full and clean. Infused leaves: fairly green and bright. Chinese original / 中文原文：2023规程资料性附录A / 二级：干茶外形：较紧结弯曲，爆点尚显；绿较灰，尚匀整、尚净；汤色：黄绿尚亮；香气：栗香尚纯；滋味：浓纯；叶底：尚绿亮 Evidence Status: primary_source_verified； Location in the source: Annex A, Table A.1, PDF page 10 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附录A表A.1，PDF第10页；适用范围：见具体记录标题与原文 DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf 2023 regulations, informative Annex A / Grade 3 ： Dry-leaf appearance: fairly tight and curved, with blister points; somewhat green/gray, fairly even and relatively clean. Liquor colour: yellow-green. Aroma: chestnut notes. Taste: rich. Infused leaves: relatively green. Chinese original / 中文原文：2023规程资料性附录A / 三级：干茶外形：尚紧结弯曲，有爆点；尚绿、灰，尚匀整、较净；汤色：黄绿；香气：有栗香；滋味：浓；叶底：较绿 Evidence Status: primary_source_verified； Location in the source: Annex A, Table A.1, PDF page 10 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附录A表A.1，PDF第10页；适用范围：见具体记录标题与原文 DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea. | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Chinese original / 中文原文：DB3501/T 020—2023 七境茶采制技术规程 | https://scjg.fuzhou.gov.cn/zwgk/tzgg/202312/P020231229434277229911.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of 152 villages in 11 towns and townships of Luoyuan County, Fuzhou, Fujian Province: Baita, Xilan, Feizhu, Huokou, Qibu, Hongyang and Zhongfang; plus Nanmen in Fengshan Town, Liuyang and Shangtugang in Songshan Town, Xiyang in Bili Township, and Chengjiayang in Jianjiang Town. Chinese original / 中文原文：保护产地范围：福建省福州市罗源县白塔乡、西兰乡、飞竹镇、霍口乡、起步镇、洪洋乡、中房镇以及凤山镇的南门、松山镇的刘洋、上土港、碧里乡的西洋、鉴江镇的呈家洋等11个乡镇152个行政村现辖行政区域。 Raw materials & cultivars ： Local populations and cultivars suitable for local planting. Chinese original / 中文原文：原料与品种：当地群体种及适宜当地种植的茶树品种。 Growing environment ： Deep, permeable red/yellow soils, slightly acidic at pH 4.5–6.5, with organic matter 2.1%–4.7%. Chinese original / 中文原文：生长环境：透水性好的红、黄壤土质，土层深厚，土壤呈微酸性（pH值4.5～6.5），有机质含量在2.1%～4.7%之间。 Processing requirements ： 1. Processing. Fresh leaves → cooling/spreading → heat-fixing → rolling → initial drying → first pan-firing → second pan-firing → unfinished tea → sorting → blending → refiring → finished product. 2. Storage. Store products in a cool, shaded, ventilated tea warehouse that is clean, dry and free of rodents and insects. Chinese original / 中文原文：加工要求：1.加工。鲜叶-凉青-杀青-揉捻-初烘-初炒-复炒-毛茶-拣剔-拼配-补火-成品。2.储存。产品均储存于阴凉避光通风的茶叶储存仓库储存，清洁、干燥、通风，无鼠虫害。 Sensory qualities ： Qijing Tea has tight, curved strips, a lustrous oily-green colour with a slight grey cast, and conspicuous heat-blistered spots. Its aroma is fresh, tender and lasting, with a distinct chestnut note and floral fragrance. The liquor is bright tender green, the taste full, fresh and brisk, and the infused leaves tender green, soft and bright. 2. Physicochemical indicators. Water extract: 41.98%–46.21%; tea polyphenols: 28.98%–36.41%; free amino acids: 4.8–4.85 g/100 g. 3. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national provisions. Chinese original / 中文原文：感官品质：七境茶外形条索紧结弯曲，色泽油绿稍灰、有光泽，爆点明显。内质香气鲜嫩持久，栗香显带花香，汤色嫩绿明亮，滋味浓厚鲜爽，叶底嫩绿软亮。2.理指标化。水浸出物41.98%～46.21%，茶多酚28.98%～36.41%，游离氨基酸4.8～4.85g/100g。3.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1651 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Qijing Tea dry-leaf photograph (frame from Fuzhou heritage-feature video). Chinese original / 中文原文：实物图：七境茶干茶实拍（福州非遗专题视频画面） https://www.minduonline.net.cn/wp-content/uploads/2023/04/七境茶.mp4 https://www.minduonline.net.cn/?p=10593 Basis for the match: The original video embedded in the feature 'Luoyuan Qijing Tea Production Techniques' opens with the Fuzhou Intangible Cultural Heritage Protection Centre logo, followed by named Qijing Tea packaging and captions explicitly identifying Luoyuan Qijing Tea, Fujian. The opening, finished-product, brewing and production segments were checked. The dry-tea shot in a bamboo bowl at 2 seconds was selected, preserving the original captions and logo. Chinese original / 中文原文：对应依据：《罗源七境茶制作技艺》专题内嵌原视频，影片片头显示福州市非物质文化遗产保护中心标识，随后具名七境茶包装及字幕明确福建罗源七境茶；核看片头及成品、冲泡、制作各段，取2秒处盛在竹碗中的干茶镜头，保留原字幕与标识。 A frame from a public Fuzhou intangible cultural heritage feature video. The heritage centre mark, original subtitles and video source are retained. No separate open licence was found; it is used only as a private research reference. Chinese original / 中文原文：福州非遗专题公开视频帧；保留保护中心标识、原字幕和视频出处，未见独立开放许可，仅作为私有资料参照。 Sample scope ： A Qijing dry-tea sample in a heritage documentary. A complete frame was extracted from the public video without generating or changing leaf form; harvest/processing batch and grade are unknown. Chinese original / 中文原文：样本范围：非遗纪录片中的七境茶干茶样本；从公开视频提取完整单帧，未生成或改变茶叶形态，未知采制批次和等级。 Pinghe Baiya Qilan Chinese original / 中文原文：平和白芽奇兰 Pinghe County, Zhangzhou, Fujian Chinese original / 中文原文：福建省漳州市平和县 identity： Pinghe Baiya Qilan comes from Zhangzhou City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe rounded, tightly formed, substantial leaves, lustrous greenish-brown in colour; a rich, delicate, lingering aroma with a pronounced cultivar character; bright golden liquor; a mellow, full, fresh, brisk taste; and soft, bright infused leaves with distinct red edges. Chinese original / 中文原文：identity：平和白芽奇兰产自福建省漳州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：平和白芽奇兰外形圆结重实，色泽青褐油润，内质香气浓郁细长，品种香突出，汤色金黄明亮，滋味醇厚、鲜爽，叶底柔软明亮，红边明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： A clonal cultivar selected from the local Baiya Qilan mother tree in Pinghe. Chinese original / 中文原文：raw_material：从平和本地白芽奇兰母树选育而成的无性系品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Sites at 500–1,200 m elevation, on slopes <25°, with a healthy ecological environment and well-drained, deep, fertile, loose, aerated, slightly acidic red soils, yellow soils, sandy loams, gravelly loams or brown forest soils. Soils should retain water while remaining permeable, contain at least 15 g/kg organic matter, be at least 1 m deep with no hardpan, have a pH of 5.0–6.0, and have groundwater at least 1 m below the surface. Chinese original / 中文原文：environment：海拔500～1200m之间，坡度＜25°，生态环境良好，排水良好、土层深厚、土壤肥沃、疏松、通气好的微酸性红壤、黄壤、沙壤土、砂砾壤土、棕色森林土、保水透水能力强、有机质含量15g/kg以上、土壤厚度在1m以上且没有硬盘层、pH值在5.0～6.0之间、地下水位在地表1m以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： 1. For hand picking, encourage two-handed picking and a lifting motion, keeping buds and leaves intact, tender and clean. 2. For machine picking, ensure picking quality and prevent petrol and engine oil from contaminating tea-garden soil or tea bushes. 3. Use clean, well-ventilated containers for fresh leaves, with a loading density no greater than 150 kg/m³. 4. During containment, storage and transport, handle gently, apply little pressure, spread thinly and turn frequently. Chinese original / 中文原文：harvest：1.手工采茶提倡双手采、提手采，保持鲜叶芽叶完整、嫩净。2.机械采茶，保证采茶质量，防止汽油、机油污染茶园土壤和茶树。3.盛装鲜叶的器具，应采用清洁，通风良好的器具，装叶时不得超过150kg/m3。4.在鲜叶盛装与储运过程中应轻放、轻压、薄摊、勤翻等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Pinghe Baiya Qilan processing comprises primary processing and refining. The product after primary processing is commonly called primary tea; after refining, it becomes refined tea or commercial tea. Fresh tea leaves pass through ten stages—holding, withering, leaf bruising and resting, heat-fixing, rolling, initial drying, initial cloth-bag rolling, redrying, repeat cloth-bag rolling, and final drying—to produce primary tea. Refining principally comprises blending, screening, air separation, picking and sorting, refiring, cooling, packaging and boxing. Each stage is carried out carefully according to its technical requirements, and the finished tea is packaged by grade and placed in storage. Chinese original / 中文原文：process：平和白芽奇兰的加工程序包括初制加工和精制加工。初制加工后的产品俗称“毛茶”，毛茶经过精制加工后，其产品成为“精茶”或“商品茶”。茶青经过贮青、萎凋、做青、杀青、揉捻、初烘、初包揉、复烘、复包揉、足干等十道工序，加工制成毛茶。精制加工工序主要有拼配、筛分、风选、捡剔、复火、摊凉、包装及装箱。加工时严格按各环节的技术要求精制细造，最后按不同等级包装进仓。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Pinghe Baiya Qilan has rounded, tightly formed, weighty dry leaves, lustrous greenish-brown; rich, refined, lasting aroma with pronounced cultivar character; bright golden liquor colour; mellow, full, fresh, brisk taste; and soft, bright infused leaves with distinct red edges. Chinese original / 中文原文：quality：平和白芽奇兰外形圆结重实，色泽青褐油润，内质香气浓郁细长，品种香突出，汤色金黄明亮，滋味醇厚、鲜爽，叶底柔软明亮，红边明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Fujian Daily interview records that in autumn 1981, He Jinneng discovered tea bushes with whitish buds and floral aromatic characteristics in Pengxi Village, Pinghe, and subsequently selected and propagated an individual plant vegetatively. Baiya Qilan received provincial cultivar recognition in 1996. The finished tea results from the suitable cultivar and oolong processing; local records of Ming-dynasty tea production are not treated as the age of this new cultivar. Chinese original / 中文原文：history：福建日报采访记载，1981年秋何锦能在平和彭溪村发现芽色偏白、具花香特点的茶树，后经单株无性选育；1996年白芽奇兰通过省级品种认定。成品茶因适制茶树及乌龙工艺而形成，不把地方明代产茶记载算作新品种年龄。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 A green leaf brings prosperity to a region | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202504/t20250424_6904214.htm Chinese original / 中文原文：一片绿叶富一方 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202504/t20250424_6904214.htm A small tea leaf can have a big impact | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202307/t20230706_6200579.htm Chinese original / 中文原文：小茶叶能做大文章 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202307/t20230706_6200579.htm culture： White buds and orchid fragrance combine in the name and identify Pinghe's tea culture. Cultivar selection, mother-tree protection, apprenticeship and local tea-association promotion constitute modern local transmission. Chinese original / 中文原文：culture：白芽和兰香组合成茶名，也成为平和茶事识别语言。茶人选种、母树资源保护、师徒制茶及当地茶叶协会推广构成现代地方传承。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 A green leaf brings prosperity to a region | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202504/t20250424_6904214.htm Chinese original / 中文原文：一片绿叶富一方 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202504/t20250424_6904214.htm A small tea leaf can have a big impact | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202307/t20230706_6200579.htm Chinese original / 中文原文：小茶叶能做大文章 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202307/t20230706_6200579.htm Step-by-step processing / 2025 GI protection requirements / primary crude tea. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 初制毛茶 PDF pages 1665–1667, the processing section for Pinghe Baiya Qilan. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1665—1667页，平和白芽奇兰加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Holding fresh leaves ： The original lists 'fresh-leaf holding' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 贮青：原文将“贮青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： The original lists “withering” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 萎凋：原文将“萎凋”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Bruising and resting ： The original lists “leaf agitation and resting” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 做青：原文将“做青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Heat-fixing ： The original lists 'heat-fixing' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 杀青：原文将“杀青”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Rolling ： The original lists “rolling” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 揉捻：原文将“揉捻”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Initial baking ： The original lists “initial drying” as step 6 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 初烘：原文将“初烘”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Initial cloth-wrapped rolling ： The original lists “initial cloth-wrapped rolling” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 初包揉：原文将“初包揉”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Repeat baking ： The original lists 'second baking' as stage 8 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 复烘：原文将“复烘”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Repeat cloth-wrapped rolling ： The original lists “repeat cloth-ball rolling” as step 9 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：9. 复包揉：原文将“复包揉”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Final drying ： The original lists 'full drying' as this version's tenth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：10. 足干：原文将“足干”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / refined commercial tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 精制商品茶 PDF pages 1665–1667, the processing section for Pinghe Baiya Qilan. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1665—1667页，平和白芽奇兰加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Blending ： The original lists “blending” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 拼配：原文将“拼配”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Sieving ： The original lists “sieving” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 筛分：原文将“筛分”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Air classification ： The original lists 'air separation' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 风选：原文将“风选”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Picking out unwanted material ： The original lists “sorting” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 捡剔：原文将“捡剔”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Refiring ： The original lists “repeat firing” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 复火：原文将“复火”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Spreading to cool ： The original lists “cooling” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 摊凉：原文将“摊凉”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Packaging ： The original lists “packaging” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 包装：原文将“包装”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Packing into boxes ： The original lists 'boxing' as stage 8 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 装箱：原文将“装箱”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Pinghe Baiya Qilan has rounded, tightly formed, weighty dry leaves, lustrous greenish-brown; rich, refined, lasting aroma with pronounced cultivar character; bright golden liquor colour; mellow, full, fresh, brisk taste; and soft, bright infused leaves with distinct red edges. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：平和白芽奇兰外形圆结重实，色泽青褐油润，内质香气浓郁细长，品种香突出，汤色金黄明亮，滋味醇厚、鲜爽，叶底柔软明亮，红边明。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1665. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1665页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 91 administrative villages across nine townships and towns in Pinghe County, Zhangzhou, Fujian: Qiling, Jiufeng, Changle, Xiufeng, Luxi, Xiazhai, Daxi, Guoqiang and Anhou. Chinese original / 中文原文：保护产地范围：福建省漳州市平和县崎岭、九峰、长乐、秀峰、芦溪、霞寨、大溪、国强、安厚共9个乡镇91个行政村。 Raw materials & cultivars ： A clonal cultivar selected from the local Baiya Qilan mother tree in Pinghe. Chinese original / 中文原文：原料与品种：从平和本地白芽奇兰母树选育而成的无性系品种。 Growing environment ： Sites at 500–1,200 m elevation, on slopes <25°, with a healthy ecological environment and well-drained, deep, fertile, loose, aerated, slightly acidic red soils, yellow soils, sandy loams, gravelly loams or brown forest soils. Soils should retain water while remaining permeable, contain at least 15 g/kg organic matter, be at least 1 m deep with no hardpan, have a pH of 5.0–6.0, and have groundwater at least 1 m below the surface. Chinese original / 中文原文：生长环境：海拔500～1200m之间，坡度＜25°，生态环境良好，排水良好、土层深厚、土壤肥沃、疏松、通气好的微酸性红壤、黄壤、沙壤土、砂砾壤土、棕色森林土、保水透水能力强、有机质含量15g/kg以上、土壤厚度在1m以上且没有硬盘层、pH值在5.0～6.0之间、地下水位在地表1m以下。 Plucking requirements ： 1. For hand picking, encourage two-handed picking and a lifting motion, keeping buds and leaves intact, tender and clean. 2. For machine picking, ensure picking quality and prevent petrol and engine oil from contaminating tea-garden soil or tea bushes. 3. Use clean, well-ventilated containers for fresh leaves, with a loading density no greater than 150 kg/m³. 4. During containment, storage and transport, handle gently, apply little pressure, spread thinly and turn frequently. Chinese original / 中文原文：采摘要求：1.手工采茶提倡双手采、提手采，保持鲜叶芽叶完整、嫩净。2.机械采茶，保证采茶质量，防止汽油、机油污染茶园土壤和茶树。3.盛装鲜叶的器具，应采用清洁，通风良好的器具，装叶时不得超过150kg/m3。4.在鲜叶盛装与储运过程中应轻放、轻压、薄摊、勤翻等。 Processing requirements ： Pinghe Baiya Qilan processing comprises primary processing and refining. The product after primary processing is commonly called primary tea; after refining, it becomes refined tea or commercial tea. Fresh tea leaves pass through ten stages—holding, withering, leaf bruising and resting, heat-fixing, rolling, initial drying, initial cloth-bag rolling, redrying, repeat cloth-bag rolling, and final drying—to produce primary tea. Refining principally comprises blending, screening, air separation, picking and sorting, refiring, cooling, packaging and boxing. Each stage is carried out carefully according to its technical requirements, and the finished tea is packaged by grade and placed in storage. Chinese original / 中文原文：加工要求：平和白芽奇兰的加工程序包括初制加工和精制加工。初制加工后的产品俗称“毛茶”，毛茶经过精制加工后，其产品成为“精茶”或“商品茶”。茶青经过贮青、萎凋、做青、杀青、揉捻、初烘、初包揉、复烘、复包揉、足干等十道工序，加工制成毛茶。精制加工工序主要有拼配、筛分、风选、捡剔、复火、摊凉、包装及装箱。加工时严格按各环节的技术要求精制细造，最后按不同等级包装进仓。 Sensory qualities ： Pinghe Baiya Qilan has rounded, tightly formed, weighty dry leaves, lustrous greenish-brown; rich, refined, lasting aroma with pronounced cultivar character; bright golden liquor colour; mellow, full, fresh, brisk taste; and soft, bright infused leaves with distinct red edges. Chinese original / 中文原文：感官品质：平和白芽奇兰外形圆结重实，色泽青褐油润，内质香气浓郁细长，品种香突出，汤色金黄明亮，滋味醇厚、鲜爽，叶底柔软明亮，红边明。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1665 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Pinghe Baiya Qilan dry leaves and liquor (Fenglan Tea Factory · Taochaji product sample). Chinese original / 中文原文：实物图：平和白芽奇兰干茶与茶汤（峰兰茶厂·淘茶集产品样本） https://k.sinaimg.cn/n/sinakd20241125s/199/w1080h719/20241125/c4cf-d246f95f4157f97ae07e7b42c776fc5b.jpg/w700d1q75cms.jpg?by=cms_fixed_width https://k.sina.com.cn/article_5135808743_1321e38e70190145ze.html Basis for the match: The original product introduction from Yitiao in collaboration with Taochaji explicitly states that this Baiya Qilan comes from Fenglan Tea Factory at the foot of Daqin Mountain, Pinghe, Fujian. The photograph contains packaging for the named Baiya Qilan product, dry tea on the left and liquor on the right. Images of aged pomelo tea sold separately in the same article were distinguished. Chinese original / 中文原文：对应依据：一条联合淘茶集的原始商品介绍明确本款白芽奇兰出自福建平和大芹山麓峰兰茶厂，照片包含白芽奇兰同名单品包装、左侧干茶和右侧茶汤；已区分同文另售的陈香柚子茶图片。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： Original image of the traditional charcoal-roasted Baiya Qilan single product, including actual tea and packaging. The article’s reprocessed pomelo tea is not used instead. Chinese original / 中文原文：样本范围：传统炭焙白芽奇兰单品原图，包含实物与包装；不使用文中柚子茶再加工品替代。 Yongtai Green Tea Chinese original / 中文原文：永泰绿茶 Yongtai County, Fuzhou, Fujian Chinese original / 中文原文：福建省福州市永泰县 identity： Yongtai Green Tea comes from 9 towns and 12 townships in Fujian Province, including Zhangcheng, Chengfeng, Geling, Qingliang and Wutong towns. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, uniform strips, lustrous green colour with visible down, a pronounced chestnut aroma with floral notes, a fresh, mellow, sweet and brisk taste, bright tender-green liquor, and bright green, evenly sized infused leaves. Chinese original / 中文原文：identity：永泰绿茶产自福建省9个镇、12个乡，即：樟城镇、城峰镇、葛岭镇、清凉镇、梧桐镇，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧结、匀整，色泽绿润毫显，香气栗香显、带花香，滋味鲜醇甘爽，汤色嫩绿明亮，叶底绿亮匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Improved cultivars such as the Fuyun series and Yongtai Caicha. Chinese original / 中文原文：raw_material：福云系列、永泰菜茶等优良品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose well-structured red-yellow soil with a pH of 4.5–6.5 and a slope at most 25°. Soil conditions, irrigation water quality and air quality must meet pollution-free tea-production requirements. Chinese original / 中文原文：environment：选择土壤pH值4.5～6.5的结构良好的红黄壤，坡度25°以下，土壤环境，灌溉水质和空气环境应符合无公害茶叶生产要求。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Made from fresh leaves of medium- and small-leaf tea plants grown in Yongtai County's particular geographical environment, through heat-fixing, shaping, drying and related operations. Chinese original / 中文原文：process：采收在永泰县境内特定的地理环境栽培种植的中、小叶种茶树的鲜叶，经杀青、做形、干燥等工艺加工而成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tightly rolled, even strips, lustrous green with visible down; distinct chestnut aroma with floral notes; fresh, mellow, sweet and refreshing taste; bright tender-green liquor; green, bright and even infused leaves. Chinese original / 中文原文：quality：外形条索紧结、匀整，色泽绿润毫显，香气栗香显、带花香，滋味鲜醇甘爽，汤色嫩绿明亮，叶底绿亮匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Local interviews report that Yongtai long produced green tea and supplied tea bases for jasmine tea elsewhere, with an established northern market in the 1990s. It obtained agricultural GI registration in 2015, followed by replanting with improved cultivars and developing premium-tea processing. Ancient tea production at Jiyan and Tengshan provides regional context; it does not prove uninterrupted use of today's collective name. Chinese original / 中文原文：history：地方采访记载永泰曾长期生产绿茶，并作为茉莉花茶茶坯销往外地；20世纪90年代在北方市场有销售基础。2015年取得农产品地理标志，随后推进良种改植和名优茶加工。古代姬岩、藤山产茶史提供区域背景，不等于今天公用名称一直沿用。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Yongtai uses tea to forge a new path for rural revitalization | https://www.yongtai.gov.cn/xjwz/zwgk/gzdt/bdyw/202304/t20230418_4587660.htm Chinese original / 中文原文：永泰以茶为媒蹚出乡村振兴新路 | https://www.yongtai.gov.cn/xjwz/zwgk/gzdt/bdyw/202304/t20230418_4587660.htm Brand Agriculture: Yongtai Green Tea’s Lasting Green Character Builds Fine Tea. | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202409/t20240926_6529552.htm Chinese original / 中文原文：品牌农业：永泰绿茶，“绿”韵悠长铸茗品 | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202409/t20240926_6529552.htm culture： Spring-harvest opening festivals, the Yongtai Green Tea Culture Museum, and zhuangzhai estate tea-tourism displays connect growers’ lives, local historic architecture, and tea hospitality. Regional fine-tea traditions and modern green-tea quality branding are shared together. Chinese original / 中文原文：culture：春茶开采节、永泰绿茶文化馆及庄寨茶旅展示，把茶农生活、地方古建筑和待客茶礼连接起来。区域传统细茶文化与现代绿茶质量品牌共同传播。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Yongtai uses tea to forge a new path for rural revitalization | https://www.yongtai.gov.cn/xjwz/zwgk/gzdt/bdyw/202304/t20230418_4587660.htm Chinese original / 中文原文：永泰以茶为媒蹚出乡村振兴新路 | https://www.yongtai.gov.cn/xjwz/zwgk/gzdt/bdyw/202304/t20230418_4587660.htm Brand Agriculture: Yongtai Green Tea’s Lasting Green Character Builds Fine Tea. | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202409/t20240926_6529552.htm Chinese original / 中文原文：品牌农业：永泰绿茶，“绿”韵悠长铸茗品 | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202409/t20240926_6529552.htm Step-by-step processing / 2025 GI protection requirements / summary of original main operations Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 原文主工序摘要 PDF pages 1675–1677, the Yongtai Green Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1675—1677页，永泰绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Shaping ： The original lists “shaping” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 做形：原文将“做形”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Drying ： The original lists “drying” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 干燥：原文将“干燥”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tightly rolled, even strips, lustrous green with visible down; distinct chestnut aroma with floral notes; fresh, mellow, sweet and refreshing taste; bright tender-green liquor; green, bright and even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧结、匀整，色泽绿润毫显，香气栗香显、带花香，滋味鲜醇甘爽，汤色嫩绿明亮，叶底绿亮匀齐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1675. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1675页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 9 towns and 12 townships: the 9 towns of Zhangcheng, Chengfeng, Geling, Qingliang, Wutong, Songkou, Dayang, Tong’an, and Changqing; and the 12 townships of Tangqian, Danyun, Baiyun, Hongxing, Pangu, Xiaba, Dongyang, Gaiyang, Fukou, Fuquan, Chixi, and Linglu. Geographic coordinates: 118°23′–119°12′ E, 25°39′–26°05′ N. Chinese original / 中文原文：保护产地范围：9个镇、12个乡，即：樟城镇、城峰镇、葛岭镇、清凉镇、梧桐镇、嵩口镇、大洋镇、同安镇与长庆镇9个镇；塘前乡、丹云乡、白云乡、红星乡、盘谷乡、霞拔乡、东洋乡、盖洋乡、洑口乡、富泉乡、赤锡乡与岭路乡12个乡。地理坐标：东经118°23′～119°12′，北纬25°39′～26°05′。 Raw materials & cultivars ： Improved cultivars such as the Fuyun series and Yongtai Caicha. Chinese original / 中文原文：原料与品种：福云系列、永泰菜茶等优良品种。 Growing environment ： Choose well-structured red-yellow soil with a pH of 4.5–6.5 and a slope at most 25°. Soil conditions, irrigation water quality and air quality must meet pollution-free tea-production requirements. Chinese original / 中文原文：生长环境：选择土壤pH值4.5～6.5的结构良好的红黄壤，坡度25°以下，土壤环境，灌溉水质和空气环境应符合无公害茶叶生产要求。 Processing requirements ： Made from fresh leaves of medium- and small-leaf tea plants grown in Yongtai County's particular geographical environment, through heat-fixing, shaping, drying and related operations. Chinese original / 中文原文：加工要求：采收在永泰县境内特定的地理环境栽培种植的中、小叶种茶树的鲜叶，经杀青、做形、干燥等工艺加工而成。 Sensory qualities ： Tightly rolled, even strips, lustrous green with visible down; distinct chestnut aroma with floral notes; fresh, mellow, sweet and refreshing taste; bright tender-green liquor; green, bright and even infused leaves. Chinese original / 中文原文：感官品质：外形条索紧结、匀整，色泽绿润毫显，香气栗香显、带花香，滋味鲜醇甘爽，汤色嫩绿明亮，叶底绿亮匀齐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1675 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Yongtai Green Tea, Dry Leaves (Sample from a Tea-Garden Interview in Zhanbing Village, Tong'an, Yongtai) Chinese original / 中文原文：实物图：永泰绿茶干茶（永泰同安占柄村茶园采访样本） https://img1.fjdaily.com/app/images/2022-02/25/9a0b089b-fe22-4262-880b-662057fd9f12.jpg.2 https://www.fjdaily.com/app/content/2022-02/25/content_1336387.html Basis for the match: The on-site tasting article by Chadao Media explicitly identifies the tea being drunk as Yongtai Green Tea. Both the tea and the interviewed tea room are from Lufeng Tea Garden in Zhanbing Village, Tong'an Town, Yongtai, Fujian. The image appears in the 'Listening to New Rain, Tasting Old Tea' section, immediately beside a description of the dry strips, with subsequent brewing comparison photographs. Each image was checked. Chinese original / 中文原文：对应依据：茶道传媒现场品饮文章明确所饮为永泰绿茶，茶和采访茶室均来自福建永泰同安镇占柄村卢峰茶园；图在听新雨品旧茶章节，紧邻干茶条索描述，并有后续冲泡对照照片，已逐图核验。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A dry-tea sample from the previous year's spring harvest, tasted locally by the reporter. Used only as a reference for strips and colour, not for every grade of Yongtai Green Tea, and not mixed with other tea names in the article. Chinese original / 中文原文：样本范围：记者在当地品饮的上一年春茶干茶样本；仅用于条索和色泽参照，不代指全部永泰绿茶等级，也不与文中其它茶名混配。 Kongkeng Tea Chinese original / 中文原文：孔坑茶 Ninghua County, Sanming, Fujian Chinese original / 中文原文：福建省三明市宁化县 identity： Kongkeng Tea comes from Ninghua County, Fujian Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe fine, tight, curled strips with a lustrous grey-green colour; a rich aroma with prominent chestnut notes; a rich, mellow, sweet and brisk taste; yellow-green liquor; and reasonably tender, uniform infused leaves. Chinese original / 中文原文：identity：孔坑茶产自福建省宁化县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索细紧卷曲，色泽灰绿润；内质香气浓郁、栗香显，滋味醇厚甘爽，汤色黄绿，叶底尚嫩匀。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Kongkeng Cha. Chinese original / 中文原文：raw_material：孔坑茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Average elevation should exceed 500 m, on sunny slopes no more than 25°. Choose structured red-yellow soil with pH 4.5–6.5; the preferred profile has black topsoil, red-yellow middle soil containing cinnabar, and deep, nutrient-rich soil. Chinese original / 中文原文：environment：平均海拔应高于500m，坡度在25°以下的向阳坡面，选择土壤pH值4.5～6.5的结构的红黄壤，以表层为黑土，中层为红黄土，含有硃沙，土层深厚且营养丰富的土壤为上好。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Kongkeng Tea is picked only once a year, in spring, preferably on sunny days after Grain Rain and before the Start of Summer. Chinese original / 中文原文：harvest：孔坑茶每年只采一季，春茶、于谷雨后立夏前选晴天采摘为佳。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Kongkeng Tea currently has two main categories: green and black tea. Green tea: fresh leaves (spreading) → heat-fixing → rolling (shaping) → drying to produce unfinished tea → packing → finished commercial tea. Black tea: fresh leaves (spreading) → rolling (shaping) → fermentation → drying to produce unfinished tea → packing → finished commercial tea. Chinese original / 中文原文：process：孔坑茶现主要有绿茶和红茶两大类。绿茶的加工工艺：鲜叶（摊青）→杀青→揉捻（做形）→烘干的加工工艺流程制成毛茶→包装→成品茶（商品茶）红茶的加工工艺：鲜叶（摊青）→揉捻（做形）→发酵→烘干的加工工艺流程制成毛茶→包装→成品茶（商品茶） Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tight, curled strips, lustrous grey-green; a rich aroma with prominent chestnut notes; a full, mellow, sweet and refreshing taste; yellow-green liquor; reasonably tender, even infused leaves. Chinese original / 中文原文：quality：外形条索细紧卷曲，色泽灰绿润；内质香气浓郁、栗香显，滋味醇厚甘爽，汤色黄绿，叶底尚嫩匀 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Kongkeng Tea, also called Yanxiang Tribute Tea, originates in Yanxiang Village, Quanshang Town, Ninghua. Ninghua’s intangible heritage project materials record transmission within the Yang family and local tea growers forming a cooperative. Germplasm protection in 2010 and geographical indication registration in 2017 are clear modern milestones. The project’s retrospective account of a Song-dynasty origin has not been matched to original records and cannot be treated as a verified continuous lineage. Chinese original / 中文原文：history：孔坑茶又称延祥贡茶，源自宁化泉上镇延祥村。宁化非遗项目资料记录杨氏家族传习及当地茶农组织合作社；2010年种质保护、2017年地标登记是可明确的现代节点。项目对宋代起源的追述尚未见对应原件，不能当作已核验的连续世系。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Yanxiang tribute-tea making techniques | https://ihninghua.cn/project/3-19 Chinese original / 中文原文：延祥贡茶制作技艺 | https://ihninghua.cn/project/3-19 culture： Yanxiang Tea was locally used to welcome guests with new tea and as a gift. Its making technique entered Sanming's sixth heritage list in 2020. Cooperatives connect dispersed growers' production with craft transmission. Kongkeng Tea includes different tea categories; “tribute tea” is a regional cultural name. Chinese original / 中文原文：culture：延祥茶在当地曾用于新茶待客和馈赠，制作技艺于2020年列入三明市第六批非遗。合作社将分散茶农的生产与技艺传习联系起来；孔坑茶包含不同茶类产品，贡茶一名是地域文化名称。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Yanxiang tribute-tea making techniques | https://ihninghua.cn/project/3-19 Chinese original / 中文原文：延祥贡茶制作技艺 | https://ihninghua.cn/project/3-19 Step-by-step processing / 2025 geographical indication protection requirements / green tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 绿茶 PDF pages 1697–1699, the processing section for Kongkeng Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1697—1699页，孔坑茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Fresh leaves (spreading) ： The original lists 'fresh leaves: spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶（摊青）：原文将“鲜叶（摊青）”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling (shaping) ： The original lists “rolling (shaping)” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻（做形）：原文将“揉捻（做形）”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying by baking ： The original lists 'baking dry' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 烘干：原文将“烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Packaging ： The original lists “packaging” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 包装：原文将“包装”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / black tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 红茶 PDF pages 1697–1699, the processing section for Kongkeng Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1697—1699页，孔坑茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Fresh leaves (spreading) ： The original lists 'fresh leaves: spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶（摊青）：原文将“鲜叶（摊青）”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling (shaping) ： The original lists “rolling (shaping)” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 揉捻（做形）：原文将“揉捻（做形）”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying by baking ： The original lists 'baking dry' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 烘干：原文将“烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Packaging ： The original lists “packaging” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 包装：原文将“包装”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tight, curled strips, lustrous grey-green; a rich aroma with prominent chestnut notes; a full, mellow, sweet and refreshing taste; yellow-green liquor; reasonably tender, even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索细紧卷曲，色泽灰绿润；内质香气浓郁、栗香显，滋味醇厚甘爽，汤色黄绿，叶底尚嫩匀 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1697. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1697页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： One hundred villages across eight towns and townships in Ninghua County: Cuijiang Town, Chengjiao Township, Hucun and Quanshang towns, Zhongsha, Helong and Shuiqian townships, and Anyuan Town. Coordinates: 116°33′–117°02′ E, 26°10′–26°40′ N. Chinese original / 中文原文：保护产地范围：宁化县辖区内的翠江镇、城郊乡、湖村镇、泉上镇、中沙乡、河龙乡、水茜乡、安远镇等8个乡镇、100个村。地理坐标：东经116°33′～117°02′，北纬26°10′～26°40′。 Raw materials & cultivars ： Kongkeng Cha. Chinese original / 中文原文：原料与品种：孔坑茶。 Growing environment ： Average elevation should exceed 500 m, on sunny slopes no more than 25°. Choose structured red-yellow soil with pH 4.5–6.5; the preferred profile has black topsoil, red-yellow middle soil containing cinnabar, and deep, nutrient-rich soil. Chinese original / 中文原文：生长环境：平均海拔应高于500m，坡度在25°以下的向阳坡面，选择土壤pH值4.5～6.5的结构的红黄壤，以表层为黑土，中层为红黄土，含有硃沙，土层深厚且营养丰富的土壤为上好。 Plucking requirements ： Kongkeng Tea is picked only once a year, in spring, preferably on sunny days after Grain Rain and before the Start of Summer. Chinese original / 中文原文：采摘要求：孔坑茶每年只采一季，春茶、于谷雨后立夏前选晴天采摘为佳。 Processing requirements ： Kongkeng Tea currently has two main categories: green and black tea. Green tea: fresh leaves (spreading) → heat-fixing → rolling (shaping) → drying to produce unfinished tea → packing → finished commercial tea. Black tea: fresh leaves (spreading) → rolling (shaping) → fermentation → drying to produce unfinished tea → packing → finished commercial tea. Chinese original / 中文原文：加工要求：孔坑茶现主要有绿茶和红茶两大类。绿茶的加工工艺：鲜叶（摊青）→杀青→揉捻（做形）→烘干的加工工艺流程制成毛茶→包装→成品茶（商品茶）红茶的加工工艺：鲜叶（摊青）→揉捻（做形）→发酵→烘干的加工工艺流程制成毛茶→包装→成品茶（商品茶） Sensory qualities ： Fine, tight, curled strips, lustrous grey-green; a rich aroma with prominent chestnut notes; a full, mellow, sweet and refreshing taste; yellow-green liquor; reasonably tender, even infused leaves. Chinese original / 中文原文：感官品质：外形条索细紧卷曲，色泽灰绿润；内质香气浓郁、栗香显，滋味醇厚甘爽，汤色黄绿，叶底尚嫩匀 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1697 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Infused Kongkeng Tea liquor (named packaging visible in the same frame) Chinese original / 中文原文：实物图：孔坑茶冲泡茶汤（具名包装同框） https://www.sinogi.cn/db/Upload/shikuang/2739_1548043190_4867.jpg https://www.sinogi.cn/wap/index.php/product/gg/id/6417 Basis for the match: The original SINOGI Kongkeng Tea product page was read and explicitly identifies Ninghua County, Sanming City, as the origin. Its main image shows actual brewed tea liquor in three cups alongside a tea box and sachets clearly labelled “Kongkeng Tribute Tea.” The original 570 × 320 pixels were individually inspected and confirmed as a photograph of real products and tea liquor. Tea category was not inferred from liquor colour. Chinese original / 中文原文：对应依据：已读取SINOGI孔坑茶产品原页，明确原产地域三明市宁化县；页面主图呈现三个茶杯内真实冲泡茶汤，与清晰写有“孔坑贡茶”的茶盒和小包装同框。已逐图查看570×320原像素，确认是实景商品与茶汤照片；未据汤色推断茶类。 An image displayed on a public SINOGI product page. Original photographer and licensing terms are undisclosed, and no open license was found. Original image, product page, and attribution records are retained only for private-library research reference. Chinese original / 中文原文：SINOGI公开产品页所展示图片，原摄影者与图片授权方式未披露，未发现开放许可；保留原图、产品页和归属记录，仅供私有资料库研究参考。 Sample scope ： A brewed commercial Kongkeng Gong Tea sample displayed on SINOGI's Kongkeng Tea page. The specific green- or black-tea process, grade and year are unspecified. The image shows only liquor and named packaging and is not evidence of dry-leaf or infused-leaf form. Chinese original / 中文原文：样本范围：SINOGI孔坑茶页展示的孔坑贡茶商品冲泡样品，具体绿茶/红茶工艺、等级及年份未标明。图片只展示茶汤及具名包装，不作为干茶或叶底形态证据。 Longyan Xiebei Tea Chinese original / 中文原文：龙岩斜背茶 Jiangshan Town, Xinluo District, Longyan, Fujian Chinese original / 中文原文：福建省龙岩市新罗区江山镇 identity： Longyan Xiebei Tea comes from Longyan City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe the mainly grown large-leaf type as having a tall, semi-spreading crown with branches at about 45°, classified as tree or semi-tree form. Chinese original / 中文原文：identity：龙岩斜背茶产自福建省龙岩市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：龙岩斜背茶主栽大叶种，树冠高大，半披张，分枝角度在45°左右，属于乔木或半乔木。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Longyan Xiebei tea. Chinese original / 中文原文：raw_material：龙岩斜背茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Yellow soil or grey-brown soil with a pH of 4.5–6.5 and a loose texture. Deep, nutrient-rich soil containing abundant fine quartz gravel is preferred. Mean elevation is at least 1,000 m, with good ecological conditions. Chinese original / 中文原文：environment：土壤pH值4.5～6.5的黄壤或灰棕壤土，质地疏松，以富含石英细砾，土层深厚且营养丰富的土壤为上好。平均海拔1000m以上，生态环境条件良好。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Around Grain Rain, follow “pick high, retain low; pick inside, retain outside,” taking one bud with two to three leaves. Chinese original / 中文原文：harvest：于谷雨前后，以“采高留低，采内留外”为原则，采摘一芽二叶至一芽三叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Manual processing. Raw material → fixation → rolling → initial pan-firing → cooling → repeat pan-firing → sieving and cooling → further pan-firing → further sieving and cooling → final firing. Key processing points: (1) Fixation. The pan interior is 230–250°C. When loading, a palm-sized red glow is visible at the bottom of the pan. Remove moisture and grassy odor until tea aroma emerges and the leaves form a ball when squeezed, then remove them. One or two pans may be used. (2) Rolling. Express the tea juices and roll the leaves into tight strands. (3) Initial pan-firing. Pan temperature about 80°C for 30 minutes; alternate palms against the pan wall to shape the leaves. (4) Cooling. Spread evenly on a bamboo hat for 30 minutes to redistribute moisture. (5) Repeat pan-firing. Pan temperature about 80–100°C for 30 minutes. Concentrate on shaping and developing surface color, keeping the palms close to the pan wall. Increase the frequency and force of friction between the leaves and the pan wall, and remove at 80%–90% dry. (6) Sieving. Sieve out fines. (7) Further cooling. Spread evenly on a bamboo hat for 30 minutes to redistribute moisture. (8) Further pan-firing. Pan temperature 60–80°C; fire for 15 minutes, then remove. (9) Further sieving. Cool for 15 minutes, then sieve out fines again. (10) Final firing. Pan temperature 60°C; fire for 15 minutes, then remove. 2. Mechanical processing. Raw material → fixation → rolling → initial pan-firing → sieving → repeat pan-firing → sieving → cooling and storage. Key processing points: (1) Fixation. Pan temperature 230–250°C. Drum-fire to remove moisture until aroma emerges, removing after about 5 minutes. Clear all leaves remaining in the machine before loading the next batch. (2) Rolling. Apply pressure in stages, light at first and heavier later, to express tea juices and form strands. (3) Initial pan-firing. Drum-fire at 150°C, checking that the strands are tightly curled, to achieve initial drying. (4) Sieving. Cool for 15 minutes, then sieve. (5) Repeat pan-firing. Drum temperature 100°C; fire until fully dry, when stems snap by hand. (6) Further sieving. Sieve out fines. (7) Cooling and storage. Cool for about 20 minutes before storage. Chinese original / 中文原文：process：1.手工加工流程。原料→杀青→揉捻→初炒→摊凉→复炒→过筛摊凉→再复炒→再过筛摊凉→足火。加工要点：（1）杀青。锅内230～250℃，投叶时，锅底见巴掌大的红影，去水分及菁臭气，茶香飘出，手捏成团时出锅，可双锅也可单锅炒。（2）揉捻。揉出茶汁，卷紧条索。（3）初炒。锅温约80℃，时间30分钟，掌心交替擦锅壁造型。（4）摊凉。水分重新分布，竹笠上平摊，时间30分钟。（5）复炒。锅温约80～100℃，着力造型车色，掌心紧贴锅壁，翻炒八、九成干时起锅，增加茶叶同锅壁摩擦的几率和力度，时间30分钟。（6）过筛。筛去碎末。（7）再摊凉。时间30分钟，竹笠上平摊，水分重新分布。（8）再复炒。锅温60～80℃，炒15分钟，出锅。（9）再过筛。摊凉15分钟，再筛去碎末。（10）足火。锅温60℃，炒15分钟后即可出锅。2.机械加工流程。原料→杀青→揉捻→初炒→过筛→复炒→过筛→摊凉入库。加工要点：（1）杀青。锅温230～250℃，滚筒炒消除湿气，香气出，5分钟左右可出筒。出锅需将机挂残余茶叶如数清出，方可放第二锅。（2）揉捻。分段加压，先松后紧，揉出茶汁，形成条索。（3）初炒。滚筒炒，温度150℃，看条索是否卷紧，初干。（4）过筛。摊凉15分钟后，过筛。（5）复炒。滚筒温度100℃，炒至足干，手折梗断即可。（6）再过筛。筛去碎末。（7）摊凉入库。20分钟左右。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Longyan Xiebei tea is mainly grown from a large-leaf type with a tall, semi-spreading crown and branches at about 45°, classified as tree or semi-tree form. The leaves are long-oval, with a flat upper surface and slightly raised underside, 10–16 cm long and 4–6 cm wide, serrated margins, about 11 pairs of veins and about 40 pairs of teeth. New shoots grow vigorously; tender shoots are stout and yellow-green, with relatively long internodes. An old tea tree in Xinzhai Village is 6.3 m tall with a crown 5.9 m wide. Naturally growing Xiebei large-leaf plants can be quite tall. High-quality Longyan Xiebei tea is distinctive for its “three yellow-green features”: lustrous strips that are yellow tinged with green, yellow-green liquor, and bright, tender yellow-green infused leaves. Its strips are tightly formed and grey-green with a yellow cast; its aroma is fresh and high, with a slight mugwort note. The taste is full, with a returning sweetness reminiscent of fresh Chinese olives. Both liquor and infused leaves are bright yellow-green. The fragrance persists through seven infusions, with lasting salivation in the mouth and throat and a lingering flavour. Chinese original / 中文原文：quality：龙岩斜背茶主栽大叶种，树冠高大，半披张，分枝角度在45°左右，属于乔木或半乔木。叶片长椭圆形，叶面平展，叶背稍隆起，长10～16cm，宽4～6cm，叶缘锯齿形，叶脉11对左右，锯齿40对左右；新梢伸育力强，嫩梢黄绿肥壮，节间较长。在新寨村有一棵老茶树，树高达6.3m，树冠宽度为5.9m。自然生长的斜背大叶种是相当高大的。优质的龙岩斜背茶以其条索油润，黄中带绿，汤色黄绿，叶底嫩黄绿亮等“三著黄绿”而别具一格。其特征：条索紧结，色泽灰绿带黄，香气清高而稍带艾香，滋味浓厚，回甘如新鲜橄榄，汤色黄绿明亮，叶底黄绿明亮，七次冲泡仍有余香，喉舌生津持久，耐人品味。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Xiebei Tea is a local tea from the Jiangshan area of Xinluo, Longyan. A 2019 Longyan market-regulation report records its GI brand exhibiting at a fair. In 2026, the Fujian Provincial Government added green-tea making techniques (Longyan Xiebei Tea) to the expanded provincial intangible cultural heritage list. These modern official protection records are clear; online claims of three hundred years and nineteen generations of migration still require original genealogical evidence. Chinese original / 中文原文：history：斜背茶是龙岩新罗江山一带的地方茶。2019年龙岩市场监管报告已记载其地理标志品牌参展；2026年福建省政府把绿茶制作技艺（龙岩斜背茶）列入省级非遗扩展名录。现代官方保护记录明确，网络所说三百年及迁徙十九代仍待族谱原件支持。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Longyan Market Regulation Bureau: Analysis of Citywide Trademark Development in 2019. | https://xxgk.longyan.gov.cn/gsj/gkml/04/202006/t20200608_1695579.htm Chinese original / 中文原文：龙岩市市场监督管理局关于2019年度全市商标发展情况的分析报告 | https://xxgk.longyan.gov.cn/gsj/gkml/04/202006/t20200608_1695579.htm Longyan folk-song opera: renewal through perseverance | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/wvjj/202306/t20230624_6191405.htm Chinese original / 中文原文：龙岩山歌戏：坚守中迎来新生 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/wvjj/202306/t20230624_6191405.htm Notice of the Fujian Provincial People's Government Publishing the Eighth Batch of Provincial Representative Intangible Cultural Heritage Projects | https://www.fj.gov.cn/zwgk/zxwj/szfwj/202604/t20260401_7118258.htm Chinese original / 中文原文：福建省人民政府关于公布第八批省级非物质文化遗产代表性项目名录的通知 | https://www.fj.gov.cn/zwgk/zxwj/szfwj/202604/t20260401_7118258.htm culture： The folk-song mini-opera 'My Tea Country, My Song', including 'Xiebei Tea Fragrance', draws on local tea-growing life. Reporters interviewed residents of Laozhai Village and recorded the singing of folk songs and village performances, showing tea as both a local product and a subject of regional performing arts. Chinese original / 中文原文：culture：山歌小戏《我的茶乡我的歌》及其中《斜背茶香》以当地茶乡生活为题材。记者采访老寨村民，记录山歌传唱与乡村演出，使茶不仅是物产，也成为地方表演艺术的主题。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Longyan Market Regulation Bureau: Analysis of Citywide Trademark Development in 2019. | https://xxgk.longyan.gov.cn/gsj/gkml/04/202006/t20200608_1695579.htm Chinese original / 中文原文：龙岩市市场监督管理局关于2019年度全市商标发展情况的分析报告 | https://xxgk.longyan.gov.cn/gsj/gkml/04/202006/t20200608_1695579.htm Longyan folk-song opera: renewal through perseverance | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/wvjj/202306/t20230624_6191405.htm Chinese original / 中文原文：龙岩山歌戏：坚守中迎来新生 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/wvjj/202306/t20230624_6191405.htm Notice of the Fujian Provincial People's Government Publishing the Eighth Batch of Provincial Representative Intangible Cultural Heritage Projects | https://www.fj.gov.cn/zwgk/zxwj/szfwj/202604/t20260401_7118258.htm Chinese original / 中文原文：福建省人民政府关于公布第八批省级非物质文化遗产代表性项目名录的通知 | https://www.fj.gov.cn/zwgk/zxwj/szfwj/202604/t20260401_7118258.htm Step-by-step processing / 2025 geographical indication protection requirements / handmade Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 手工 PDF pages 1720–1723, the processing section for Longyan Xiebei Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1720—1723页，龙岩斜背茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Initial pan-firing ： The original lists 'initial pan-firing' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 初炒：原文将“初炒”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Spreading to cool ： Redistribute moisture, spread flat on a bamboo hat, for 30 minutes. Key observations: Chinese original / 中文原文：4. 摊凉：水分重新分布，竹笠上平摊，时间30分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat pan-firing ： The original lists “repeat pan-firing” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 复炒：原文将“复炒”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Sieving and cooling ： The original lists 'sieving and cooling' as this version's sixth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 过筛摊凉：原文将“过筛摊凉”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Further pan-firing ： Pan temperature 60–80°C; pan-fire for 15 minutes, then remove. Key observations: Chinese original / 中文原文：7. 再复炒：锅温60～80℃，炒15分钟，出锅。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Further sieving and cooling ： The original lists “sieving again and spreading to cool” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 再过筛摊凉：原文将“再过筛摊凉”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Final firing ： Pan temperature 60°C; remove after 15 minutes of pan-firing. Key observations: Chinese original / 中文原文：9. 足火：锅温60℃，炒15分钟后即可出锅。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / mechanical processing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 机械 PDF pages 1720–1723, the processing section for Longyan Xiebei Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1720—1723页，龙岩斜背茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Initial pan-firing ： The original lists 'initial pan-firing' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 初炒：原文将“初炒”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Sieving ： The original lists “sieving” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 过筛：原文将“过筛”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat pan-firing ： The original lists “repeat pan-firing” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 复炒：原文将“复炒”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Sieving ： The original lists 'sieving' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 过筛：原文将“过筛”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Cooling and placing in storage ： Around 20 minutes. Key observations: Chinese original / 中文原文：7. 摊凉入库：20分钟左右。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Longyan Xiebei tea is mainly grown from a large-leaf type with a tall, semi-spreading crown and branches at about 45°, classified as tree or semi-tree form. The leaves are long-oval, with a flat upper surface and slightly raised underside, 10–16 cm long and 4–6 cm wide, serrated margins, about 11 pairs of veins and about 40 pairs of teeth. New shoots grow vigorously; tender shoots are stout and yellow-green, with relatively long internodes. An old tea tree in Xinzhai Village is 6.3 m tall with a crown 5.9 m wide. Naturally growing Xiebei large-leaf plants can be quite tall. High-quality Longyan Xiebei tea is distinctive for its “three yellow-green features”: lustrous strips that are yellow tinged with green, yellow-green liquor, and bright, tender yellow-green infused leaves. Its strips are tightly formed and grey-green with a yellow cast; its aroma is fresh and high, with a slight mugwort note. The taste is full, with a returning sweetness reminiscent of fresh Chinese olives. Both liquor and infused leaves are bright yellow-green. The fragrance persists through seven infusions, with lasting salivation in the mouth and throat and a lingering flavour. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：龙岩斜背茶主栽大叶种，树冠高大，半披张，分枝角度在45°左右，属于乔木或半乔木。叶片长椭圆形，叶面平展，叶背稍隆起，长10～16cm，宽4～6cm，叶缘锯齿形，叶脉11对左右，锯齿40对左右；新梢伸育力强，嫩梢黄绿肥壮，节间较长。在新寨村有一棵老茶树，树高达6.3m，树冠宽度为5.9m。自然生长的斜背大叶种是相当高大的。优质的龙岩斜背茶以其条索油润，黄中带绿，汤色黄绿，叶底嫩黄绿亮等“三著黄绿”而别具一格。其特征：条索紧结，色泽灰绿带黄，香气清高而稍带艾香，滋味浓厚，回甘如新鲜橄榄，汤色黄绿明亮，叶底黄绿明亮，七次冲泡仍有余香，喉舌生津持久，耐人品味。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1720. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1720页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / finished-product quality (without mixing in tea-plant leaf traits) ： Dry-leaf appearance: tight strips, grey-green with yellow. Liquor colour: bright yellow-green. Aroma: high and fresh, with a slight mugwort note. Taste: rich and full, with a sweet aftertaste like fresh olives. Infused leaves: bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 成品品质（不混入茶树叶片性状）：干茶外形：条索紧结，灰绿带黄；汤色：黄绿明亮；香气：清高而稍带艾香；滋味：浓厚，回甘如新鲜橄榄；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 1720–1723, Longyan Xiebei Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1720—1723页，龙岩斜背茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 16 villages in Jiangshan Town, Xinluo District, Longyan, Fujian Province: Shantang, Tongbo, Cunmei, Keshan, Qiancun, Xintian, Linci, Shangwa, Xiawa, Laozhai, Xinzhai, Shantou, Fukeng, Shuangche, Beiyang, and Meixi. The area extends east to Qiancun, west to Fukeng, south to Shantang, and north to Meixi. Chinese original / 中文原文：保护产地范围：福建省龙岩市新罗区辖区内的江山镇山塘村、铜砵村、村美村、科山村、前村村、新田村、林祠村、上挖村、下挖村、老寨村、新寨村、山头村、福坑村、双车村、背洋村、梅溪村等16个村，东到前村村，西到福坑村，南到山塘村，北到梅溪村。 Raw materials & cultivars ： Longyan Xiebei tea. Chinese original / 中文原文：原料与品种：龙岩斜背茶。 Growing environment ： Yellow soil or grey-brown soil with a pH of 4.5–6.5 and a loose texture. Deep, nutrient-rich soil containing abundant fine quartz gravel is preferred. Mean elevation is at least 1,000 m, with good ecological conditions. Chinese original / 中文原文：生长环境：土壤pH值4.5～6.5的黄壤或灰棕壤土，质地疏松，以富含石英细砾，土层深厚且营养丰富的土壤为上好。平均海拔1000m以上，生态环境条件良好。 Plucking requirements ： Around Grain Rain, follow “pick high, retain low; pick inside, retain outside,” taking one bud with two to three leaves. Chinese original / 中文原文：采摘要求：于谷雨前后，以“采高留低，采内留外”为原则，采摘一芽二叶至一芽三叶。 Processing requirements ： 1. Manual processing. Raw material → fixation → rolling → initial pan-firing → cooling → repeat pan-firing → sieving and cooling → further pan-firing → further sieving and cooling → final firing. Key processing points: (1) Fixation. The pan interior is 230–250°C. When loading, a palm-sized red glow is visible at the bottom of the pan. Remove moisture and grassy odor until tea aroma emerges and the leaves form a ball when squeezed, then remove them. One or two pans may be used. (2) Rolling. Express the tea juices and roll the leaves into tight strands. (3) Initial pan-firing. Pan temperature about 80°C for 30 minutes; alternate palms against the pan wall to shape the leaves. (4) Cooling. Spread evenly on a bamboo hat for 30 minutes to redistribute moisture. (5) Repeat pan-firing. Pan temperature about 80–100°C for 30 minutes. Concentrate on shaping and developing surface color, keeping the palms close to the pan wall. Increase the frequency and force of friction between the leaves and the pan wall, and remove at 80%–90% dry. (6) Sieving. Sieve out fines. (7) Further cooling. Spread evenly on a bamboo hat for 30 minutes to redistribute moisture. (8) Further pan-firing. Pan temperature 60–80°C; fire for 15 minutes, then remove. (9) Further sieving. Cool for 15 minutes, then sieve out fines again. (10) Final firing. Pan temperature 60°C; fire for 15 minutes, then remove. 2. Mechanical processing. Raw material → fixation → rolling → initial pan-firing → sieving → repeat pan-firing → sieving → cooling and storage. Key processing points: (1) Fixation. Pan temperature 230–250°C. Drum-fire to remove moisture until aroma emerges, removing after about 5 minutes. Clear all leaves remaining in the machine before loading the next batch. (2) Rolling. Apply pressure in stages, light at first and heavier later, to express tea juices and form strands. (3) Initial pan-firing. Drum-fire at 150°C, checking that the strands are tightly curled, to achieve initial drying. (4) Sieving. Cool for 15 minutes, then sieve. (5) Repeat pan-firing. Drum temperature 100°C; fire until fully dry, when stems snap by hand. (6) Further sieving. Sieve out fines. (7) Cooling and storage. Cool for about 20 minutes before storage. Chinese original / 中文原文：加工要求：1.手工加工流程。原料→杀青→揉捻→初炒→摊凉→复炒→过筛摊凉→再复炒→再过筛摊凉→足火。加工要点：（1）杀青。锅内230～250℃，投叶时，锅底见巴掌大的红影，去水分及菁臭气，茶香飘出，手捏成团时出锅，可双锅也可单锅炒。（2）揉捻。揉出茶汁，卷紧条索。（3）初炒。锅温约80℃，时间30分钟，掌心交替擦锅壁造型。（4）摊凉。水分重新分布，竹笠上平摊，时间30分钟。（5）复炒。锅温约80～100℃，着力造型车色，掌心紧贴锅壁，翻炒八、九成干时起锅，增加茶叶同锅壁摩擦的几率和力度，时间30分钟。（6）过筛。筛去碎末。（7）再摊凉。时间30分钟，竹笠上平摊，水分重新分布。（8）再复炒。锅温60～80℃，炒15分钟，出锅。（9）再过筛。摊凉15分钟，再筛去碎末。（10）足火。锅温60℃，炒15分钟后即可出锅。2.机械加工流程。原料→杀青→揉捻→初炒→过筛→复炒→过筛→摊凉入库。加工要点：（1）杀青。锅温230～250℃，滚筒炒消除湿气，香气出，5分钟左右可出筒。出锅需将机挂残余茶叶如数清出，方可放第二锅。（2）揉捻。分段加压，先松后紧，揉出茶汁，形成条索。（3）初炒。滚筒炒，温度150℃，看条索是否卷紧，初干。（4）过筛。摊凉15分钟后，过筛。（5）复炒。滚筒温度100℃，炒至足干，手折梗断即可。（6）再过筛。筛去碎末。（7）摊凉入库。20分钟左右。 Sensory qualities ： Longyan Xiebei tea is mainly grown from a large-leaf type with a tall, semi-spreading crown and branches at about 45°, classified as tree or semi-tree form. The leaves are long-oval, with a flat upper surface and slightly raised underside, 10–16 cm long and 4–6 cm wide, serrated margins, about 11 pairs of veins and about 40 pairs of teeth. New shoots grow vigorously; tender shoots are stout and yellow-green, with relatively long internodes. An old tea tree in Xinzhai Village is 6.3 m tall with a crown 5.9 m wide. Naturally growing Xiebei large-leaf plants can be quite tall. High-quality Longyan Xiebei tea is distinctive for its “three yellow-green features”: lustrous strips that are yellow tinged with green, yellow-green liquor, and bright, tender yellow-green infused leaves. Its strips are tightly formed and grey-green with a yellow cast; its aroma is fresh and high, with a slight mugwort note. The taste is full, with a returning sweetness reminiscent of fresh Chinese olives. Both liquor and infused leaves are bright yellow-green. The fragrance persists through seven infusions, with lasting salivation in the mouth and throat and a lingering flavour. Chinese original / 中文原文：感官品质：龙岩斜背茶主栽大叶种，树冠高大，半披张，分枝角度在45°左右，属于乔木或半乔木。叶片长椭圆形，叶面平展，叶背稍隆起，长10～16cm，宽4～6cm，叶缘锯齿形，叶脉11对左右，锯齿40对左右；新梢伸育力强，嫩梢黄绿肥壮，节间较长。在新寨村有一棵老茶树，树高达6.3m，树冠宽度为5.9m。自然生长的斜背大叶种是相当高大的。优质的龙岩斜背茶以其条索油润，黄中带绿，汤色黄绿，叶底嫩黄绿亮等“三著黄绿”而别具一格。其特征：条索紧结，色泽灰绿带黄，香气清高而稍带艾香，滋味浓厚，回甘如新鲜橄榄，汤色黄绿明亮，叶底黄绿明亮，七次冲泡仍有余香，喉舌生津持久，耐人品味。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1720 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Longyan Xiebei Tea dry leaves (illustration accompanying GI information) Chinese original / 中文原文：实物图：龙岩斜背茶干茶（地理标志资料配图） https://www.sinogi.cn/db/Upload/shikuang/SINOGI06968-2.png https://www.sinogi.cn/wap/index.php/product/gg/id/6968 Basis for the match: The second original documentary image in the dedicated SINOGI06968 Longyan Xiebei Tea entry is used and filed under SINOGI06968. The page explicitly identifies Xinluo District as the origin and describes the strips and infused leaves. Pixel inspection confirms finished tea leaves in a tea presentation vessel, excluding the page's tea-garden/fresh-leaf images and top advertisement. Chinese original / 中文原文：对应依据：SINOGI06968 龙岩斜背茶专属条目对应第二张实况原图，文件亦按SINOGI06968归档；页面明确新罗区产地及条索、叶底特征，已查看像素为茶荷中的成品叶片，排除同页茶园鲜叶及顶部广告。 A publicly displayed image from the Geographical Indication Specialities Encyclopaedia. The original photographer and any open licence are undisclosed; the complete photograph and entry source are retained for private research reference. Chinese original / 中文原文：地理标志特产大全公开配图，原摄影者及开放许可未披露；保留完整照片与条目出处用于私有资料参照。 Sample scope ： A Xiebei Tea sample displayed on a GI information page. Original photographer, brand, picking/processing batch and grade are undisclosed and are not inferred from the photograph. Chinese original / 中文原文：样本范围：地理标志资料页展示的斜背茶样本，原摄影者、厂牌、采制批次和等级未披露，不据照片推定这些属性。 Shaowu Suitong Tea Chinese original / 中文原文：邵武碎铜茶 Shaowu, Nanping, Fujian Chinese original / 中文原文：福建省南平市邵武市 identity： Shaowu Suitong Tea comes from Nanping, Fujian Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe slender, elegant strips, lustrous green colour, uniformity and cleanliness; tender-green liquor; a fresh, brisk and clean aroma with pure chestnut notes; a fresh, rich and mellow taste; tender-green infused leaves; and good endurance over repeated infusions. Chinese original / 中文原文：identity：邵武碎铜茶产自福建省南平市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条细秀，色泽绿润、匀整洁净；汤色嫩绿，香鲜爽纯，栗香纯正，味鲜浓醇；叶底嫩绿，耐冲泡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Anhui Zhuye cultivar, Fuyun No. 6 and Wuyi Caicha. Chinese original / 中文原文：raw_material：安徽槠叶种、福云6号、武夷菜茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Low mountains or high hills within the origin area at 300–800 m elevation, slope <25°, pH 4.5–6.5, organic matter ≥2%, with deep red, yellow-red, or yellow soils, good ecological conditions, and distance from pollution sources. Chinese original / 中文原文：environment：产地范围内海拔300～800米、坡度＜25°、pH值4.5～6.5，有机质含量≥2%，土层深厚的红壤、红黄壤、黄壤，生态条件良好，远离污染源的低山或高丘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick each year from March to before mid-May, selecting fresh buds and leaves from one bud with one newly opening leaf to one bud with two leaves according to the standard. Chinese original / 中文原文：harvest：采摘期在每年3月-5月中旬前，按照标准采摘一芽一叶初展至一芽二叶的新鲜芽叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Processing sequence. Fresh-leaf picking → spreading → heat-fixing → rolling → drying → fine selection. 2. Processing requirements. (1) Spreading. Spread on bamboo sieves, no more than 5 cm deep, until the leaves begin to soften, lose their gloss and grassy character, and develop an initial fresh aroma. (2) Heat-fixing. Use a rotary-drum heat-fixing machine at 100–200°C for 1–2 minutes. When the leaves change from fresh green to emerald green and lose surface gloss, form a slightly elastic ball when squeezed, feel fairly soft, and have stems that bend without breaking, with a fresh aroma emerging, remove and spread to cool. (3) Rolling. Alternate light–heavy–light pressure, mainly using light rolling. Roll tender leaves for 20–25 minutes. (4) Drying. Second drying: use a flap-type dryer until the leaves feel elastic and slightly prickly when pinched, remain green, have no stewed-water odor, and reach 40%–45% moisture content. Promptly spread to cool for 30–40 minutes. Third drying: use a flap-type dryer until moisture content is 18%–20%, the strips tighten, feel distinctly prickly, and can be rubbed into flakes. Promptly spread to cool for 1–2 hours. Final drying: use a dryer until moisture content is below 7% and leaves can be rubbed into powder; promptly spread to cool. (5) Fine selection. Remove flakes, fines, and stems so that powder accounts for no more than 1.3% of the finished tea; pick out non-tea foreign matter. Chinese original / 中文原文：process：1.工艺流程。鲜叶采摘→摊青→杀青→揉捻→烘焙→精选。2.工艺要求。（1）摊青。竹制水筛摊晾，摊放厚度不超过5cm，叶质由硬开始变软，叶色失去光泽，青色渐失，清香初显。（2）杀青。采用滚筒式杀青机。温度控制在100～200℃，时间为1-2分钟。待到由鲜绿转为翠绿，叶面失光泽，手握成团，稍有弹性，叶质较柔软，折梗不断，清香显露时，起锅、摊晾。（3）揉捻。揉捻以加压“轻—重—轻”交替进行，以轻揉为主。嫩叶揉捻20-25分钟。（4）烘焙。烘二青：使用翻板式烘干机进行，以手捏茶叶有弹性，略有刺手感，叶色绿，无水闷味，含水量40%～45%为适度。及时摊凉，时间为30-40分钟。烘三青：采用翻板式烘干机进行，以烘坯含水量18%～20%，条索收紧，有较强刺手感，手捻成片为适度。及时摊凉，时间为1-2小时。足干：采用烘干机进行，茶叶含水量低于7%，手捻成末为适度，及时摊凉。（5）精选。除去片、末、梗，使成品茶粉末不超过1.3%，拣去非茶类夹杂物。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, elegant strips, lustrous green, even and clean; tender-green liquor, fresh, brisk and clean aroma with pure chestnut notes; fresh, strong and mellow taste; tender-green infused leaves, enduring repeated infusions. Chinese original / 中文原文：quality：外形条细秀，色泽绿润、匀整洁净；汤色嫩绿，香鲜爽纯，栗香纯正，味鲜浓醇；叶底嫩绿，耐冲泡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Fujian Daily traces records of Suitong Tea to Qing-era local gazetteers and reports modern protection of local tea plants, cooperative processing and brand building around 2009. Medicinal anecdotes in old books and the physicochemical and food-quality properties of modern products cannot substitute for one another. Chinese original / 中文原文：history：福建日报将碎铜茶记载追溯至清代地方志，并报道现代地方茶种保护、合作社加工和2009年前后品牌建设。古书中的药用传闻与现代产品的理化、食品质量不能相互替代。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Shaowu's tea industry: making the most of green ecology | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202312/t20231210_6328638.htm Chinese original / 中文原文：邵武茶产业：做足绿色生态文章 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202312/t20231210_6328638.htm Livable Environment Development Bulletin, No. 100 · Heping Ancient Town | https://zjt.fujian.gov.cn/ztzl/wqzt/fjyjhjjsxd/jb/201702/t20170217_2921944.htm Chinese original / 中文原文：宜居环境建设简报第100期·和平古镇 | https://zjt.fujian.gov.cn/ztzl/wqzt/fjyjhjjsxd/jb/201702/t20170217_2921944.htm culture： Heping Ancient Town presents Suitong Tea making as a traditional skill and has a television feature, Suitong Tea and Zhang Sanfeng. The name and character legend are local cultural memories, not claims that tea dissolves copper coins or treats swallowed foreign objects. Chinese original / 中文原文：culture：和平古镇将碎铜茶制作列为传统技艺展示内容，并有《碎铜茶与张三丰》电视专题。名称和人物传说属于地方文化记忆，不能解释为茶能够溶解铜钱或治疗误吞异物。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Shaowu's tea industry: making the most of green ecology | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202312/t20231210_6328638.htm Chinese original / 中文原文：邵武茶产业：做足绿色生态文章 | https://www.fj.gov.cn/zwgk/ztzl/sxzygwzxsgzx/sdjj/lsjj/202312/t20231210_6328638.htm Livable Environment Development Bulletin, No. 100 · Heping Ancient Town | https://zjt.fujian.gov.cn/ztzl/wqzt/fjyjhjjsxd/jb/201702/t20170217_2921944.htm Chinese original / 中文原文：宜居环境建设简报第100期·和平古镇 | https://zjt.fujian.gov.cn/ztzl/wqzt/fjyjhjjsxd/jb/201702/t20170217_2921944.htm Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 1772–1774, the Shaowu Suitong Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1772—1774页，邵武碎铜茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Picking fresh leaves ： The original lists “fresh-leaf picking” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 鲜叶采摘：原文将“鲜叶采摘”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading fresh leaves ： Spread on bamboo sieves no more than 5 cm deep, until leaves begin softening from their firm state, lose surface gloss and raw green character, and first release a fresh fragrance. Key observations: Chinese original / 中文原文：2. 摊青：竹制水筛摊晾，摊放厚度不超过5cm，叶质由硬开始变软，叶色失去光泽，青色渐失，清香初显。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： Use a rotary-drum heat-fixing machine at 100–200°C for 1–2 minutes. Remove and spread to cool when leaves change from fresh green to emerald green and lose their gloss, form a slightly elastic ball when squeezed, feel fairly soft, have stems that bend without breaking, and release a fresh aroma. Key observations: Chinese original / 中文原文：3. 杀青：采用滚筒式杀青机。温度控制在100～200℃，时间为1-2分钟。待到由鲜绿转为翠绿，叶面失光泽，手握成团，稍有弹性，叶质较柔软，折梗不断，清香显露时，起锅、摊晾。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： Alternate light–heavy–light rolling pressure, mainly using light pressure. Roll tender leaves for 20–25 minutes. Key observations: Chinese original / 中文原文：4. 揉捻：揉捻以加压“轻—重—轻”交替进行，以轻揉为主。嫩叶揉捻20-25分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Baking ： Second drying: use a flap-type dryer until the leaves feel elastic and slightly prickly when pinched, remain green, have no stewed-water odor, and reach 40%–45% moisture content. Promptly spread to cool for 30–40 minutes. Third drying: use a flap-type dryer until moisture content is 18%–20%, the strips tighten, feel distinctly prickly, and can be rubbed into flakes. Promptly spread to cool for 1–2 hours. Final drying: use a dryer until moisture content is below 7% and leaves can be rubbed into powder; promptly spread to cool. Key observations: Chinese original / 中文原文：5. 烘焙：烘二青：使用翻板式烘干机进行，以手捏茶叶有弹性，略有刺手感，叶色绿，无水闷味，含水量40%～45%为适度。及时摊凉，时间为30-40分钟。烘三青：采用翻板式烘干机进行，以烘坯含水量18%～20%，条索收紧，有较强刺手感，手捻成片为适度。及时摊凉，时间为1-2小时。足干：采用烘干机进行，茶叶含水量低于7%，手捻成末为适度，及时摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Fine selection ： Remove flakes, fines and stems so that powder in the finished tea does not exceed [text ends here] Key observations: Chinese original / 中文原文：6. 精选：除去片、末、梗，使成品茶粉末不超过 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, elegant strips, lustrous green, even and clean; tender-green liquor, fresh, brisk and clean aroma with pure chestnut notes; fresh, strong and mellow taste; tender-green infused leaves, enduring repeated infusions. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条细秀，色泽绿润、匀整洁净；汤色嫩绿，香鲜爽纯，栗香纯正，味鲜浓醇；叶底嫩绿，耐冲泡。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1772. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1772页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: fine, elegant strips, lustrous green, even and clean. Liquor colour: tender green. Aroma: fresh, brisk, clean, with characteristic chestnut fragrance. Taste: fresh, rich, mellow. Infused leaves: tender green. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条细秀，绿润、匀整洁净；汤色：嫩绿；香气：香鲜爽纯，栗香纯正；滋味：味鲜浓醇；叶底：嫩绿 Evidence Status: primary_source_verified； Location in the source: PDF pages 1772–1774, Shaowu Suitong Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1772—1774页，邵武碎铜茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative area of Shaowu, Nanping, Fujian. Chinese original / 中文原文：保护产地范围：福建省南平市邵武市现辖行政区域。 Raw materials & cultivars ： Anhui Zhuye cultivar, Fuyun No. 6 and Wuyi Caicha. Chinese original / 中文原文：原料与品种：安徽槠叶种、福云6号、武夷菜茶。 Growing environment ： Low mountains or high hills within the origin area at 300–800 m elevation, slope <25°, pH 4.5–6.5, organic matter ≥2%, with deep red, yellow-red, or yellow soils, good ecological conditions, and distance from pollution sources. Chinese original / 中文原文：生长环境：产地范围内海拔300～800米、坡度＜25°、pH值4.5～6.5，有机质含量≥2%，土层深厚的红壤、红黄壤、黄壤，生态条件良好，远离污染源的低山或高丘。 Plucking requirements ： Pick each year from March to before mid-May, selecting fresh buds and leaves from one bud with one newly opening leaf to one bud with two leaves according to the standard. Chinese original / 中文原文：采摘要求：采摘期在每年3月-5月中旬前，按照标准采摘一芽一叶初展至一芽二叶的新鲜芽叶。 Processing requirements ： 1. Processing sequence. Fresh-leaf picking → spreading → heat-fixing → rolling → drying → fine selection. 2. Processing requirements. (1) Spreading. Spread on bamboo sieves, no more than 5 cm deep, until the leaves begin to soften, lose their gloss and grassy character, and develop an initial fresh aroma. (2) Heat-fixing. Use a rotary-drum heat-fixing machine at 100–200°C for 1–2 minutes. When the leaves change from fresh green to emerald green and lose surface gloss, form a slightly elastic ball when squeezed, feel fairly soft, and have stems that bend without breaking, with a fresh aroma emerging, remove and spread to cool. (3) Rolling. Alternate light–heavy–light pressure, mainly using light rolling. Roll tender leaves for 20–25 minutes. (4) Drying. Second drying: use a flap-type dryer until the leaves feel elastic and slightly prickly when pinched, remain green, have no stewed-water odor, and reach 40%–45% moisture content. Promptly spread to cool for 30–40 minutes. Third drying: use a flap-type dryer until moisture content is 18%–20%, the strips tighten, feel distinctly prickly, and can be rubbed into flakes. Promptly spread to cool for 1–2 hours. Final drying: use a dryer until moisture content is below 7% and leaves can be rubbed into powder; promptly spread to cool. (5) Fine selection. Remove flakes, fines, and stems so that powder accounts for no more than 1.3% of the finished tea; pick out non-tea foreign matter. Chinese original / 中文原文：加工要求：1.工艺流程。鲜叶采摘→摊青→杀青→揉捻→烘焙→精选。2.工艺要求。（1）摊青。竹制水筛摊晾，摊放厚度不超过5cm，叶质由硬开始变软，叶色失去光泽，青色渐失，清香初显。（2）杀青。采用滚筒式杀青机。温度控制在100～200℃，时间为1-2分钟。待到由鲜绿转为翠绿，叶面失光泽，手握成团，稍有弹性，叶质较柔软，折梗不断，清香显露时，起锅、摊晾。（3）揉捻。揉捻以加压“轻—重—轻”交替进行，以轻揉为主。嫩叶揉捻20-25分钟。（4）烘焙。烘二青：使用翻板式烘干机进行，以手捏茶叶有弹性，略有刺手感，叶色绿，无水闷味，含水量40%～45%为适度。及时摊凉，时间为30-40分钟。烘三青：采用翻板式烘干机进行，以烘坯含水量18%～20%，条索收紧，有较强刺手感，手捻成片为适度。及时摊凉，时间为1-2小时。足干：采用烘干机进行，茶叶含水量低于7%，手捻成末为适度，及时摊凉。（5）精选。除去片、末、梗，使成品茶粉末不超过1.3%，拣去非茶类夹杂物。 Sensory qualities ： Fine, elegant strips, lustrous green, even and clean; tender-green liquor, fresh, brisk and clean aroma with pure chestnut notes; fresh, strong and mellow taste; tender-green infused leaves, enduring repeated infusions. Chinese original / 中文原文：感官品质：外形条细秀，色泽绿润、匀整洁净；汤色嫩绿，香鲜爽纯，栗香纯正，味鲜浓醇；叶底嫩绿，耐冲泡。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1772 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shaowu Suitong Tea liquor and infused leaves (footage from Heping Town reporting). Chinese original / 中文原文：实物图：邵武碎铜茶茶汤与冲泡叶片（和平镇报道画面） http://5b0988e595225.cdn.sohucs.com/images/20181002/ffc1f99be3f04f4f8b1ee09dde9e4a50.jpeg https://www.sohu.com/a/257416970_707794 Basis for the match: The original Huang Qiao’s Hometown article, “CCTV’s Remembering Nostalgia Takes You to Heping Ancient Town,” was read. The image immediately follows the subheading “Ancient Town Specialty · Suitong Tea”; the following paragraph explicitly places its origin in the Wuyangfeng and Liuxianfeng ranges of Heping Town, Shaowu. The original image bears the Remembering Nostalgia logo and a caption about tea production in Heping. The 1080×598 pixels were inspected individually, clearly showing tea liquor and unfurled green leaves in a gaiwan. Chinese original / 中文原文：对应依据：已读取黄峭故里原文《央视“记住乡愁”带你游和平古镇》：图片紧接“古镇特产·碎铜茶”小标题，下一段明确产于邵武市和平镇武阳峰、留仙峰山脉。原图带《记住乡愁》标识与和平产茶字幕，已逐张查看1080×598像素，盖碗中茶汤和舒展绿叶清楚可见。 Remembering Nostalgia program footage publicly republished by Huang Qiao’s Hometown, retaining the program logo and original subtitles. No open republication license was seen; copyright belongs to the original program and relevant rights holders. Used only as a traceable research reference in the private library. Chinese original / 中文原文：黄峭故里公开转载的《记住乡愁》节目画面，保留节目标識和原始字幕。未见开放转载许可，版权归原节目及相应权利人；仅作私有资料库来源可追溯研究参考。 Sample scope ： A brewed Suitong Tea sample from Heping Town, Shaowu, shown in the original report. This liquor/infused-leaf photograph is not evidence of dry-leaf form, grade, or year. Chinese original / 中文原文：样本范围：原报道展示的邵武和平镇碎铜茶冲泡样品；这是茶汤与冲泡叶片照片，不作为干茶形态、等级或年份的证据。 Yongfu High-Mountain Tea Chinese original / 中文原文：永福高山茶 Yongfu Town, Zhangping, Longyan, Fujian Chinese original / 中文原文：福建省龙岩市漳平市永福镇 identity： Yongfu High-Mountain Tea comes from Zhangping, Fujian Province. This entry records products within the geographical indication protection area. The protection requirements describe its sensory characteristics as tightly curled, rounded strips, spherical or hemispherical, with a lustrous emerald colour; bright honey-green/yellow liquor colour; rich, subtle, lasting aroma; mellow, full, fresh, brisk taste; a sweet finish in the throat; and soft, bright infused leaves with intact buds and leaves attached to stems and red dots along the serrated leaf edges. Chinese original / 中文原文：identity：永福高山茶产自福建省漳平市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧卷圆结，呈球型或半球型，色泽翠润；内质汤色蜜绿黄亮，香气浓郁幽长，滋味醇厚鲜爽，喉韵甘甜，叶底芽叶连枝完整，柔软明亮，叶缘锯齿呈红点状。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： High-mountain oolong tea. Chinese original / 中文原文：raw_material：高山乌龙茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Average elevation at least 755 m, with fertile, organic-rich, well-drained soil. Chinese original / 中文原文：environment：平均海拔755m以上，土壤肥沃，有机质丰富，排水良好。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh leaves → sun withering → indoor withering and agitation → heat-fixing → rolling → hot cloth-ball rolling → drying → stem removal → redrying and roasting. Processing details: 1. Sun withering. The leaves should feel as soft as velvet, have a faint fresh fragrance, and show a dull, undulating second leaf. A weight loss of 8%–12% is appropriate, adjusted for season, leaf thickness and moisture loss. 2. Indoor withering and agitation. Commonly called “water movement,” this alternates resting and agitation 4–5 times. At the final agitation, the leaves should darken, red spots should appear at the serrated edge of the second leaf, and the leaves should feel moist and retain a relatively strong grassy smell. After the last agitation, spread the leaves 15–20 cm deep in a concave heap to promote fermentation. Rest for 90–18 minutes, as stated in the source, until the raw grassy smell has disappeared, there are no off-odours and a fresh fragrance emerges, then heat-fix. 3. Heat-fixing. Use a rotary drum machine. After 3–4 minutes, the crackling subsides, the grassy smell fades and a pleasant fresh fragrance develops. The leaves should feel soft and sticky, form a ball when held, release no water when rubbed, and not feel prickly. A relatively high temperature is preferred provided the leaves do not scorch. 4. Rolling. Roll until the leaves are fully curled into tight strips, with an appropriate amount of juice expressed onto their surfaces. 5. Hot cloth-ball rolling. Reheat the initially dried leaves until pliable, then roll them in cloth balls by machine or hand. As moisture slowly dissipates, the leaves tighten into the characteristic appearance and flavour of oolong tea. 6. Drying. Use hot air at high temperature to stop residual enzyme activity after heat-fixing, prevent further fermentation and stabilize quality. 7. Redrying and roasting. Adjust the roasting heat to improve quality and develop oolong tea's characteristic roasted aroma. Chinese original / 中文原文：process：茶青→日光萎凋→室内萎凋及搅拌→杀青→揉捻→热团揉→干燥→拣枝→再干与烘焙。加工要点：1.日光萎凋。萎凋程度以手触摸萎凋叶有如摸天鹅绒般柔软之感，闻之有淡淡清香，第二叶叶面失去光泽，呈波浪状起伏为适度，减重率8%～12%，并视不同季节，鲜叶厚薄及水分消失情况做弹性调整。2.室内萎凋及搅拌。俗称“走水”，是静置与搅拌的交替过程，交替4～5次。最后一次搅拌，其感官判断掌握叶色转暗、第二叶叶缘锯齿红点，手摸青叶有潮湿感，青气较浓为适度；最后一次搅拌后静置时摊叶量15～20cm厚，堆成凹状，促进发酵，静置90-18分钟，青臭味退尽，无杂味，清香显露，即可杀青。3.杀青。杀青使用圆筒炒青机，青叶投入炒青机经3-4分钟，“啪啪”声减弱，青味消退，继而散发出悦人清香，手握青叶有柔软感，有粘性，能成团，揉之不出水，没有刺手感，即为适度。在不炒焦的前提下，炒青温度偏高为好。4.揉捻。揉捻至茶叶完全卷曲，紧结成条索，茶汁适当挤出，粘在叶片表面为宜。5.热团揉。将初干的茶叶加热回软，以布球揉捻机或手工进行团揉，使茶叶水分慢慢消散，外形逐渐紧结，呈现乌龙茶独特的外观与风味。6.干燥。利用高温热风干燥，以停止炒青时残留的酵素活性，使茶叶不再继续发酵，固定茶叶质量。7.再干与烘焙。利用焙火之火侯改善茶叶质量，烘焙出乌龙茶固定的焙火香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： The dry leaves form tightly curled, rounded strips, spherical or hemispherical, with a lustrous emerald colour. Internal qualities: bright honey-green/yellow liquor colour; rich, subtle, lasting aroma; mellow, full, fresh, brisk taste; a sweet finish in the throat; and soft, bright infused leaves with intact buds and leaves attached to stems and red dots along the serrated leaf edges. The product is distinguished by “floral-fruity aroma and high-mountain character.” 2. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national regulations. Chinese original / 中文原文：quality：外形条索紧卷圆结，呈球型或半球型，色泽翠润；内质汤色蜜绿黄亮，香气浓郁幽长，滋味醇厚鲜爽，喉韵甘甜，叶底芽叶连枝完整，柔软明亮，叶缘锯齿呈红点状。产品独具“花果香、高山韵”。2.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： An interview by Southeast Net with Taiwanese businessman Hsieh Tung-ching recalls his opening tea gardens in Yongfu, Zhangping, in early 1997 to grow high-mountain tea, encouraging other Taiwanese farmers to come to Fujian. A Taiwan Farmers' Entrepreneurship Park was established in 2006 and upgraded to national status in 2008. Modern oolong operations and cross-strait agricultural cooperation form the main line of its development. Chinese original / 中文原文：history：东南网对台商谢东庆的采访追述，1997年初在漳平永福开垦茶园种植高山茶，带动台农来闽；2006年成立台湾农民创业园，2008年升为国家级园区。现代乌龙茶经营与两岸农业合作构成其发展主线。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Zhangping Taiwan Farmers' Entrepreneurship Park | https://www.fjtb.gov.cn/topc/201306/t20130604_4280513.htm Chinese original / 中文原文：漳平台湾农民创业园 | https://www.fjtb.gov.cn/topc/201306/t20130604_4280513.htm Xie Dongqing's entrepreneurial journey growing tea in Yongfu | https://fjnews.fjsen.com/2024-09/18/content_31739475.htm Chinese original / 中文原文：谢东庆在永福种茶的创业历程 | https://fjnews.fjsen.com/2024-09/18/content_31739475.htm culture： Cherry trees were gradually introduced into tea gardens, combining tea-season production with blossom viewing. Taiwanese farmers brought cultivation and processing experience to Yongfu, fostering cross-strait exchanges among tea practitioners and local tea-tourism culture. Chinese original / 中文原文：culture：茶园逐步引种樱花，茶季生产与赏樱体验结合；台农将种植、制茶经验带到永福，形成两岸茶人往来及地方茶旅文化。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Zhangping Taiwan Farmers' Entrepreneurship Park | https://www.fjtb.gov.cn/topc/201306/t20130604_4280513.htm Chinese original / 中文原文：漳平台湾农民创业园 | https://www.fjtb.gov.cn/topc/201306/t20130604_4280513.htm Xie Dongqing's entrepreneurial journey growing tea in Yongfu | https://fjnews.fjsen.com/2024-09/18/content_31739475.htm Chinese original / 中文原文：谢东庆在永福种茶的创业历程 | https://fjnews.fjsen.com/2024-09/18/content_31739475.htm Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 1775–1778, the processing section for Yongfu Mountain Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The source's “rest for 90–18 minutes” is numerically questionable and is not adopted as an operating parameter. Chinese original / 中文原文：PDF第1775—1778页，永福高山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件“静置90-18分钟”存在数值疑点；不将该数值作为操作参数。 1. Sun withering ： The original lists 'sun-withering' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 日光萎凋：原文将“日光萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Indoor withering and stirring ： The original lists “indoor withering and agitation” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 室内萎凋及搅拌：原文将“室内萎凋及搅拌”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： The original lists “heat-fixing” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 杀青：原文将“杀青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： The original lists 'rolling' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 揉捻：原文将“揉捻”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Hot ball-rolling ： The original lists 'hot ball-rolling' as this version's fifth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 热团揉：原文将“热团揉”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Drying ： The original lists “drying” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 干燥：原文将“干燥”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Removing twigs ： The original lists “stalk removal” as step 7 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 拣枝：原文将“拣枝”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Further drying and baking ： The original lists 'further drying and baking' as this version's eighth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 再干与烘焙：原文将“再干与烘焙”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： The dry leaves form tightly curled, rounded strips, spherical or hemispherical, with a lustrous emerald colour. Internal qualities: bright honey-green/yellow liquor colour; rich, subtle, lasting aroma; mellow, full, fresh, brisk taste; a sweet finish in the throat; and soft, bright infused leaves with intact buds and leaves attached to stems and red dots along the serrated leaf edges. The product is distinguished by “floral-fruity aroma and high-mountain character.” 2. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national regulations. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧卷圆结，呈球型或半球型，色泽翠润；内质汤色蜜绿黄亮，香气浓郁幽长，滋味醇厚鲜爽，喉韵甘甜，叶底芽叶连枝完整，柔软明亮，叶缘锯齿呈红点状。产品独具“花果香、高山韵”。2.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1775. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1775页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： A total of 27 villages in Yongfu Town, Zhangping City: Guiyang, Fuli, Jianzhu, Qiuyuan, Lingxia, Lantian, Yingshui, Xinkeng, Lizhuang, Fenghou, Shirong, Chencun, Yuansha, Ziyang, Guxi, Hefeng, Daban, Longche, Xishan, Qingyuan, Houyu, Tongchun, Lüfang, Jiashan, Wenxing, Hongkeng and Shihong. Geographical coordinates: 117°12′28″–117°25′54″ E, 24°55′09″–25°10′55″ N. Chinese original / 中文原文：保护产地范围：漳平市永福镇的桂洋村、福里村、箭竹村、秋苑村、岭下村、兰田村、颍水村、新坑村、李庄村、封侯村、适榕村、陈村村、元沙村、紫阳村、古溪村、和丰村、大坂村、龙车村、西山村、清源村、后盂村、同春村、吕坊村、佳山村、文星村、洪坑村、石洪村共计27个村。地理坐标：东经117°12′28″～117°25′54″，北纬24°55′09″～25°10′55″。 Raw materials & cultivars ： High-mountain oolong tea. Chinese original / 中文原文：原料与品种：高山乌龙茶。 Growing environment ： Average elevation at least 755 m, with fertile, organic-rich, well-drained soil. Chinese original / 中文原文：生长环境：平均海拔755m以上，土壤肥沃，有机质丰富，排水良好。 Processing requirements ： Fresh leaves → sun withering → indoor withering and agitation → heat-fixing → rolling → hot cloth-ball rolling → drying → stem removal → redrying and roasting. Processing details: 1. Sun withering. The leaves should feel as soft as velvet, have a faint fresh fragrance, and show a dull, undulating second leaf. A weight loss of 8%–12% is appropriate, adjusted for season, leaf thickness and moisture loss. 2. Indoor withering and agitation. Commonly called “water movement,” this alternates resting and agitation 4–5 times. At the final agitation, the leaves should darken, red spots should appear at the serrated edge of the second leaf, and the leaves should feel moist and retain a relatively strong grassy smell. After the last agitation, spread the leaves 15–20 cm deep in a concave heap to promote fermentation. Rest for 90–18 minutes, as stated in the source, until the raw grassy smell has disappeared, there are no off-odours and a fresh fragrance emerges, then heat-fix. 3. Heat-fixing. Use a rotary drum machine. After 3–4 minutes, the crackling subsides, the grassy smell fades and a pleasant fresh fragrance develops. The leaves should feel soft and sticky, form a ball when held, release no water when rubbed, and not feel prickly. A relatively high temperature is preferred provided the leaves do not scorch. 4. Rolling. Roll until the leaves are fully curled into tight strips, with an appropriate amount of juice expressed onto their surfaces. 5. Hot cloth-ball rolling. Reheat the initially dried leaves until pliable, then roll them in cloth balls by machine or hand. As moisture slowly dissipates, the leaves tighten into the characteristic appearance and flavour of oolong tea. 6. Drying. Use hot air at high temperature to stop residual enzyme activity after heat-fixing, prevent further fermentation and stabilize quality. 7. Redrying and roasting. Adjust the roasting heat to improve quality and develop oolong tea's characteristic roasted aroma. Chinese original / 中文原文：加工要求：茶青→日光萎凋→室内萎凋及搅拌→杀青→揉捻→热团揉→干燥→拣枝→再干与烘焙。加工要点：1.日光萎凋。萎凋程度以手触摸萎凋叶有如摸天鹅绒般柔软之感，闻之有淡淡清香，第二叶叶面失去光泽，呈波浪状起伏为适度，减重率8%～12%，并视不同季节，鲜叶厚薄及水分消失情况做弹性调整。2.室内萎凋及搅拌。俗称“走水”，是静置与搅拌的交替过程，交替4～5次。最后一次搅拌，其感官判断掌握叶色转暗、第二叶叶缘锯齿红点，手摸青叶有潮湿感，青气较浓为适度；最后一次搅拌后静置时摊叶量15～20cm厚，堆成凹状，促进发酵，静置90-18分钟，青臭味退尽，无杂味，清香显露，即可杀青。3.杀青。杀青使用圆筒炒青机，青叶投入炒青机经3-4分钟，“啪啪”声减弱，青味消退，继而散发出悦人清香，手握青叶有柔软感，有粘性，能成团，揉之不出水，没有刺手感，即为适度。在不炒焦的前提下，炒青温度偏高为好。4.揉捻。揉捻至茶叶完全卷曲，紧结成条索，茶汁适当挤出，粘在叶片表面为宜。5.热团揉。将初干的茶叶加热回软，以布球揉捻机或手工进行团揉，使茶叶水分慢慢消散，外形逐渐紧结，呈现乌龙茶独特的外观与风味。6.干燥。利用高温热风干燥，以停止炒青时残留的酵素活性，使茶叶不再继续发酵，固定茶叶质量。7.再干与烘焙。利用焙火之火侯改善茶叶质量，烘焙出乌龙茶固定的焙火香。 Sensory qualities ： The dry leaves form tightly curled, rounded strips, spherical or hemispherical, with a lustrous emerald colour. Internal qualities: bright honey-green/yellow liquor colour; rich, subtle, lasting aroma; mellow, full, fresh, brisk taste; a sweet finish in the throat; and soft, bright infused leaves with intact buds and leaves attached to stems and red dots along the serrated leaf edges. The product is distinguished by “floral-fruity aroma and high-mountain character.” 2. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national regulations. Chinese original / 中文原文：感官品质：外形条索紧卷圆结，呈球型或半球型，色泽翠润；内质汤色蜜绿黄亮，香气浓郁幽长，滋味醇厚鲜爽，喉韵甘甜，叶底芽叶连枝完整，柔软明亮，叶缘锯齿呈红点状。产品独具“花果香、高山韵”。2.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1775 The original's “rest for 90–18 minutes” is numerically questionable and is not used as an operating parameter. Chinese original / 中文原文：原件“静置90-18分钟”存在数值疑点；不将该数值作为操作参数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Yongfu High-Mountain Tea dry tea and liquor (Santaihang Jiama Oolong product sample). Chinese original / 中文原文：实物图：永福高山茶干茶与茶汤（三泰行珈玛乌龙产品样本） https://imgs.sialchina.cn/exhibitor/image/20250820/5edf74e04e0ad19ae260f99ac06c4e0568a5c11ab1076.jpg https://www.sialchina.cn/productlistsz/37228.html Basis for the match: The exhibitor's product page explicitly identifies Yongfu High-Mountain Tea as Taiwanese-style oolong grown in Yongfu, Zhangping, Fujian. The image is an actual dry-tea and liquor photograph in the product's main image group and was visually checked. Chinese original / 中文原文：对应依据：展商产品页明确写明永福高山茶属于台式乌龙茶，种植于福建漳平永福茶区，图为该产品主图组中的干茶与茶汤实拍；已目视核验。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： The image shows only Santaihang GABA Oolong from the Yongfu area. Its process includes anaerobic treatment, so it is not a uniform visual reference for every traditional Yongfu Mountain Tea product. Chinese original / 中文原文：样本范围：该图仅展示永福产区三泰行珈玛乌龙产品；其工艺包含厌氧处理，不作为永福高山茶所有传统产品的统一外观。 Zhao'an Baxian Tea Chinese original / 中文原文：诏安八仙茶 Zhao'an County, Zhangzhou, Fujian Chinese original / 中文原文：福建省漳州市诏安县 identity： Zhao'an Baxian Tea comes from Zhangzhou, Fujian Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe robust, tightly twisted, uniform strips, glossy dark-brown colour interspersed with honey yellow; a high, pronounced, rich and lasting aroma resembling almonds; bright golden liquor; a strong, rich, fresh and brisk taste with a powerful sweet aftertaste and good endurance over repeated infusions; and soft infused leaves with vivid, bright red edges. Chinese original / 中文原文：identity：诏安八仙茶产自福建省漳州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：诏安八仙茶外形条索扭曲壮结、匀整，色泽乌褐油润间蜜黄；香气高锐浓长、似杏仁香；汤色金黄明亮；滋味浓强鲜爽、回甘力强、耐冲泡；叶底柔软、红边鲜亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Uses a nationally recognised improved oolong cultivar independently selected in Zhao'an County. Chinese original / 中文原文：raw_material：选用诏安县自主选育的乌龙茶国家级良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation is 50–1,000 m, with forest cover of at least 63%. Soil is mainly low-hill red soil, slightly acidic, with a layer depth >50 cm and organic matter content >2.0%, rich in selenium, and a soil pH of 7.5–8.5. Chinese original / 中文原文：environment：海拔高度50～1000m，森林覆盖率63%以上，以低丘红壤为主，微酸性，土壤层厚度＞50cm，有机质含量＞2.0%，富含硒元素，土壤pH值7.5～8.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Terminal growth should be at the small- to medium-open-face stage, preferably medium-open-face, with tender shoots of 2–4 leaves and tender paired leaves. Pick promptly in batches according to shoot growth. Combine retention with picking, set a suitable retained height as the plucking surface, and pick outward from the canopy interior using that height as the reference. Chinese original / 中文原文：harvest：顶芽小开面至中开面，以中开面最适宜，2～4叶嫩梢及幼嫩对夹叶；根据新梢生长程度及时分批采。以留采结合的原则，确定合理的留养度为采摘面高度，并以此高度为水准，从树冠中往外采。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Making sequence: shade withering → sun withering → hand bruising → shaking → heat-fixing → rolling → drying → removing yellow leaves, stems, and sifted fines → roasting (aroma enhancement) → re-roasting → packaging. 1. Shade withering. A critical control point: shade-wither until about 4 p.m. 2. Sun withering. The appropriate endpoint is when leaf-surface gloss disappears, the leaves change from fresh green to dark green, the tips droop, the leaves feel soft, and the grassy odor disappears. Water loss should be 6%–10%. 3. Hand bruising. Perform three gentle rounds. In the first round, touch/toss by hand 1.5–2 times, then rest for 90 minutes; in the second, 3–4 times, then rest for 90 minutes; in the third, 5–6 times, then rest for 120 minutes. 4. Shaking. Perform four rounds. First: 80–100 shakes, then rest for 120 minutes. Second: 120–160 shakes, then rest for 120 minutes. Third: 200–250 shakes, then rest for 120 minutes. Fourth: 320–400 shakes, then rest for about 200 minutes until a slight aroma emerges. 5. Heat-fixing. Set the pan at 200–230°C for 5–6 minutes, ensuring even and thorough heat-fixing. 6. Rolling. Roll for 5–10 minutes with appropriate pressure: light at first, heavy in the middle, then light again. 7. Drying. Dry at 90–105°C for 2–3 hours, until stems snap and moisture content reaches 5%–6%. Spread to cool and release heat afterward. 8. Removing yellow leaves, stems, and sifted fines. Remove them by hand or with a color sorter. 9. Re-roasting after one month. Roast at 80–100°C for about 3 hours, then raise the temperature to 105–120°C for about 30 minutes. Chinese original / 中文原文：process：制作工艺：晾青→晒青→手工做青→摇青→杀青→揉捻→烘干→剔除黄片、茶梗、筛末→烘焙（提香）→复焙→包装。1.晾青。关键控制点，晾青至下午四点左右2.晒青。适度晒青，以叶面光泽消失，叶色由鲜绿转为暗绿，叶尖下垂，手感柔软，青草气味消失为准，失水率在6%～10%。3.手工做青。碰三次，动作轻柔。第一次手碰1.5～2次，静置90分钟；第二次手碰3～4次，静置90分钟；第三次手碰5～6次，静置120分钟。4.摇青。四次，第一次摇青80～100次，静置120分钟；第二次摇青120～160次，静置120分钟；第三次摇青200～250次，静置120分钟；第四次摇青320～400次，静置200分钟左右至香气微显。5.杀青。锅温200～230℃，时间5-6分钟，杀青要匀透。6.揉捻。时间5-10分钟，适度加压，先轻，中期重，后期轻。7.烘干。90～105℃，时间2-3小时，焙至茶梗可折断，含水量5%～6%，烘干后再摊凉散热。8.剔除黄片、茶梗、筛末。用手工或色选机去除黄片、茶梗、筛末。9.一个月后复焙。80～100℃，时间3小时左右，再提温到105～120℃，时间30分钟左右。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Zhao'an Baxian Tea has twisted, robust, tightly formed, even strips, lustrous dark brown interspersed with honey-yellow; a high, penetrating, rich, lasting almond-like aroma; bright golden liquor; a strong, fresh, brisk taste with pronounced returning sweetness and good infusion endurance; and soft infused leaves with bright red edges. Chinese original / 中文原文：quality：诏安八仙茶外形条索扭曲壮结、匀整，色泽乌褐油润间蜜黄；香气高锐浓长、似杏仁香；汤色金黄明亮；滋味浓强鲜爽、回甘力强、耐冲泡；叶底柔软、红边鲜亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Fujian Daily interview with the head of the Zhao'an Tea Association records a mutant plant discovered during a tea-garden survey in Xiuzhuan in 1965, transplantation to Tingyang Tea Farm for trial propagation in 1969, and national cultivar recognition for Baxian tea in 1994. The breeding history connects to subsequent finished-oolong production and must not be recast as eight immortals planting the tea tree. Chinese original / 中文原文：history：福建日报采访诏安茶叶协会负责人记，1965年在秀篆茶园普查中发现变异株，1969年移植汀洋茶场试育，1994年八仙茶获国家级品种认定。品种选育史与后续成品乌龙茶生产相连，不能混称八位神仙种下茶树。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Eight Immortals Crossing the Sea | https://www.fj.gov.cn/zwgk/ztzl/gjcjgxgg/xld/202508/t20250813_6990609.htm Chinese original / 中文原文：八仙过海 | https://www.fj.gov.cn/zwgk/ztzl/gjcjgxgg/xld/202508/t20250813_6990609.htm culture： The Baxian name connects local mountain names with selection and breeding experience. Contemporary tea practitioners return home to teach processing and evaluation, and expand overseas tea-culture exchanges, reflecting intergenerational transmission in the Fujian–Guangdong border tea country. Chinese original / 中文原文：culture：八仙之名联系地方山名与选育经历；当代茶人返乡传授加工、审评技艺，并拓展海外茶文化交流，体现闽粤交界茶乡的代际传承。 Verification status: excerpt_supported； This paragraph is compiled from a search excerpt; the corresponding original still needs checking. Chinese original / 中文原文：核验状态：excerpt_supported；本段按检索节选整理，仍需核对对应原文。 Eight Immortals Crossing the Sea | https://www.fj.gov.cn/zwgk/ztzl/gjcjgxgg/xld/202508/t20250813_6990609.htm Chinese original / 中文原文：八仙过海 | https://www.fj.gov.cn/zwgk/ztzl/gjcjgxgg/xld/202508/t20250813_6990609.htm Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 1821–1824, the Zhao’an Baxian Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1821—1824页，诏安八仙茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Airing fresh leaves ： Key control point: spread to cool until around 4 p.m. Key observations: Chinese original / 中文原文：1. 晾青：关键控制点，晾青至下午四点左右 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Sunning fresh leaves ： The original lists 'sun-withering' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 晒青：原文将“晒青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Manual bruising and resting ： Three gentle rounds of hand contact/tossing: first 1.5–2 times, then rest 90 minutes; second 3–4 times, then rest 90 minutes; third 5–6 times, then rest 120 minutes. Key observations: Chinese original / 中文原文：3. 手工做青：碰三次，动作轻柔。第一次手碰1.5～2次，静置90分钟；第二次手碰3～4次，静置90分钟；第三次手碰5～6次，静置120分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaking and bruising ： Four rounds: first, 80–100 shakes followed by 120 minutes of rest; second, 120–160 shakes followed by 120 minutes of rest; third, 200–250 shakes followed by 120 minutes of rest; fourth, 320–400 shakes followed by about 200 minutes of rest, until a slight aroma emerges. Key observations: Chinese original / 中文原文：4. 摇青：四次，第一次摇青80～100次，静置120分钟；第二次摇青120～160次，静置120分钟；第三次摇青200～250次，静置120分钟；第四次摇青320～400次，静置200分钟左右至香气微显。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Heat-fixing ： Pan temperature 200–230°C for 5–6 minutes; heat-fix evenly and thoroughly. Key observations: Chinese original / 中文原文：5. 杀青：锅温200～230℃，时间5-6分钟，杀青要匀透。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Rolling ： 5–10 minutes, moderate pressure: light first, heavy in the middle, then light. Key observations: Chinese original / 中文原文：6. 揉捻：时间5-10分钟，适度加压，先轻，中期重，后期轻。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Drying by baking ： 90–105°C for 2–3 hours, baking until stems snap and moisture reaches 5%–6%; spread to cool and release heat after drying. Key observations: Chinese original / 中文原文：7. 烘干：90～105℃，时间2-3小时，焙至茶梗可折断，含水量5%～6%，烘干后再摊凉散热。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Remove yellow leaves, stems and fines ： Remove yellow leaves, stems and sieve fines by hand or colour sorter. Key observations: Chinese original / 中文原文：8. 剔除黄片、茶梗、筛末：用手工或色选机去除黄片、茶梗、筛末。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Roasting (aroma enhancement) ： The original lists 'baking to develop aroma' as this version's ninth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：9. 烘焙（提香）：原文将“烘焙（提香）”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Repeat baking ： The original lists “rebaking” as stage 10 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 复焙：原文将“复焙”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Packaging ： The original lists “packaging” as step 11 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：11. 包装：原文将“包装”列为本版本第11道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Zhao'an Baxian Tea has twisted, robust, tightly formed, even strips, lustrous dark brown interspersed with honey-yellow; a high, penetrating, rich, lasting almond-like aroma; bright golden liquor; a strong, fresh, brisk taste with pronounced returning sweetness and good infusion endurance; and soft infused leaves with bright red edges. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：诏安八仙茶外形条索扭曲壮结、匀整，色泽乌褐油润间蜜黄；香气高锐浓长、似杏仁香；汤色金黄明亮；滋味浓强鲜爽、回甘力强、耐冲泡；叶底柔软、红边鲜亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1821. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1821页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative area of Zhao'an County, Zhangzhou, Fujian Province, comprising 15 towns and townships: Meizhou, Sidu, Jinxing, Meiling, Qiaodong, Nanzhao, Shenqiao, Xitan, Baiyang, Jianshe, Hongxing, Taiping, Xiage, Guanpi and Xiuzhuan. Chinese original / 中文原文：保护产地范围：福建省漳州市诏安县现辖行政区域，包括梅洲乡、四都镇、金星乡、梅岭镇、桥东镇、南诏镇、深桥镇、西潭镇、白洋乡、建设乡、红星乡、太平镇、霞葛镇、官陂镇、秀篆镇，共计15个乡（镇）。 Raw materials & cultivars ： Uses a nationally recognised improved oolong cultivar independently selected in Zhao'an County. Chinese original / 中文原文：原料与品种：选用诏安县自主选育的乌龙茶国家级良种。 Growing environment ： Elevation is 50–1,000 m, with forest cover of at least 63%. Soil is mainly low-hill red soil, slightly acidic, with a layer depth >50 cm and organic matter content >2.0%, rich in selenium, and a soil pH of 7.5–8.5. Chinese original / 中文原文：生长环境：海拔高度50～1000m，森林覆盖率63%以上，以低丘红壤为主，微酸性，土壤层厚度＞50cm，有机质含量＞2.0%，富含硒元素，土壤pH值7.5～8.5。 Plucking requirements ： Terminal growth should be at the small- to medium-open-face stage, preferably medium-open-face, with tender shoots of 2–4 leaves and tender paired leaves. Pick promptly in batches according to shoot growth. Combine retention with picking, set a suitable retained height as the plucking surface, and pick outward from the canopy interior using that height as the reference. Chinese original / 中文原文：采摘要求：顶芽小开面至中开面，以中开面最适宜，2～4叶嫩梢及幼嫩对夹叶；根据新梢生长程度及时分批采。以留采结合的原则，确定合理的留养度为采摘面高度，并以此高度为水准，从树冠中往外采。 Processing requirements ： Making sequence: shade withering → sun withering → hand bruising → shaking → heat-fixing → rolling → drying → removing yellow leaves, stems, and sifted fines → roasting (aroma enhancement) → re-roasting → packaging. 1. Shade withering. A critical control point: shade-wither until about 4 p.m. 2. Sun withering. The appropriate endpoint is when leaf-surface gloss disappears, the leaves change from fresh green to dark green, the tips droop, the leaves feel soft, and the grassy odor disappears. Water loss should be 6%–10%. 3. Hand bruising. Perform three gentle rounds. In the first round, touch/toss by hand 1.5–2 times, then rest for 90 minutes; in the second, 3–4 times, then rest for 90 minutes; in the third, 5–6 times, then rest for 120 minutes. 4. Shaking. Perform four rounds. First: 80–100 shakes, then rest for 120 minutes. Second: 120–160 shakes, then rest for 120 minutes. Third: 200–250 shakes, then rest for 120 minutes. Fourth: 320–400 shakes, then rest for about 200 minutes until a slight aroma emerges. 5. Heat-fixing. Set the pan at 200–230°C for 5–6 minutes, ensuring even and thorough heat-fixing. 6. Rolling. Roll for 5–10 minutes with appropriate pressure: light at first, heavy in the middle, then light again. 7. Drying. Dry at 90–105°C for 2–3 hours, until stems snap and moisture content reaches 5%–6%. Spread to cool and release heat afterward. 8. Removing yellow leaves, stems, and sifted fines. Remove them by hand or with a color sorter. 9. Re-roasting after one month. Roast at 80–100°C for about 3 hours, then raise the temperature to 105–120°C for about 30 minutes. Chinese original / 中文原文：加工要求：制作工艺：晾青→晒青→手工做青→摇青→杀青→揉捻→烘干→剔除黄片、茶梗、筛末→烘焙（提香）→复焙→包装。1.晾青。关键控制点，晾青至下午四点左右2.晒青。适度晒青，以叶面光泽消失，叶色由鲜绿转为暗绿，叶尖下垂，手感柔软，青草气味消失为准，失水率在6%～10%。3.手工做青。碰三次，动作轻柔。第一次手碰1.5～2次，静置90分钟；第二次手碰3～4次，静置90分钟；第三次手碰5～6次，静置120分钟。4.摇青。四次，第一次摇青80～100次，静置120分钟；第二次摇青120～160次，静置120分钟；第三次摇青200～250次，静置120分钟；第四次摇青320～400次，静置200分钟左右至香气微显。5.杀青。锅温200～230℃，时间5-6分钟，杀青要匀透。6.揉捻。时间5-10分钟，适度加压，先轻，中期重，后期轻。7.烘干。90～105℃，时间2-3小时，焙至茶梗可折断，含水量5%～6%，烘干后再摊凉散热。8.剔除黄片、茶梗、筛末。用手工或色选机去除黄片、茶梗、筛末。9.一个月后复焙。80～100℃，时间3小时左右，再提温到105～120℃，时间30分钟左右。 Sensory qualities ： Zhao'an Baxian Tea has twisted, robust, tightly formed, even strips, lustrous dark brown interspersed with honey-yellow; a high, penetrating, rich, lasting almond-like aroma; bright golden liquor; a strong, fresh, brisk taste with pronounced returning sweetness and good infusion endurance; and soft infused leaves with bright red edges. Chinese original / 中文原文：感官品质：诏安八仙茶外形条索扭曲壮结、匀整，色泽乌褐油润间蜜黄；香气高锐浓长、似杏仁香；汤色金黄明亮；滋味浓强鲜爽、回甘力强、耐冲泡；叶底柔软、红边鲜亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1821 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Zhao'an Baxian Tea, Dry Leaves (Bujizan Whole-Leaf Oolong Commercial Sample) Chinese original / 中文原文：实物图：诏安八仙茶干茶（补给赞原叶乌龙商品样本） https://admin.bujizan.com/api/media/file/zhaoan-baxian-6-z5jLKB4cTDNz1jttWSCEdDasXQCmEq.webp https://www.bujizan.com/zh/tea/300g/zhaoan-baxian Basis for the match: The original producer-supplier's product page explicitly identifies Zhao'an Baxian, the oolong range and Zhao'an, Fujian as the origin. The photographs belong to the named product group and include dry tea on a white plate and original packaging. Adjacent prepared-milk-tea images are not used. Chinese original / 中文原文：对应依据：原生产供应商单品页明确诏安八仙、乌龙茶系列、福建诏安产地；照片为同名产品图组，包含白盘干茶和原包装，不采用邻接的调制奶茶图片。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： Dry tea and original packaging of the 300 g commercial whole-leaf tea product; not its prepared milk tea or other formulated drinks. Chinese original / 中文原文：样本范围：300克商用原叶茶产品的干茶与原包装；不表示其调制奶茶或其它配方饮品。 Fuliang Tea Chinese original / 中文原文：浮梁茶 The protected area of Fuliang County, Jingdezhen, Jiangxi Chinese original / 中文原文：江西省景德镇市浮梁县保护范围 identity： Fuliang Tea comes from Jingdezhen, Jiangxi Province. This entry records products within the geographical indication protection area. The protection requirements describe tight, fine, round, straight dry leaves; emerald colour when dry and wet, with golden tones when wet; chestnut and orchid aromas; mellow, brisk taste and a full aftertaste; and bright infused leaves. Chinese original / 中文原文：identity：浮梁茶产自江西省景德镇市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧、细、圆、直；色泽干湿翠绿，湿显金黄，香气板粟、兰花之香，溢味醇爽，回厚，叶底明亮等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local population varieties, including medium- and small-leaf types. Chinese original / 中文原文：raw_material：中、小叶种等当地群体种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Soils are mostly red and yellow, with abundant water, heat and biological resources. Natural-soil organic matter reaches 14.5%, and pH is 4.3–5.5. Sloping tea gardens should be terraced along contours. New gardens should generally not exceed 25°; on steeper slopes, embankments or other protective measures must prevent erosion or landslides. Chinese original / 中文原文：environment：土壤多为红壤和黄壤，水、热、生物资源丰富，自然土壤中有机质含量高达14.5%，pH值4.3～5.5。坡地茶园应沿等高线开梯种植，新建茶园坡度原则上不得超过25°；超过25°，应采取堤堰或防护措施，防治水土流失或滑坡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： March–August. In spring, harvest single buds, one bud with one leaf, two leaves, or three leaves, and fresh tender leaves, without old leaves, fish leaves, old stems, pest/disease-damaged leaves, or purple buds/leaves. After spring, harvest to bulk-tea standards. Processing: spreading — heat-fixing — rolling — shaping — initial drying — further drying — finished product. Chinese original / 中文原文：harvest：3月-8月，春季采收单芽、一芽一叶、一芽二叶、一芽三叶、鲜嫩叶，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶。春季后按大宗茶标准采收。加工：摊青—杀青—揉捻—做形—初干—再干—成品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tight, fine, round, straight dry leaves; emerald colour dry and wet, golden tones when wet; chestnut and orchid aroma; mellow brisk taste, full aftertaste, and bright infused leaves. Chinese original / 中文原文：quality：外形紧、细、圆、直；色泽干湿翠绿，湿显金黄，香气板粟、兰花之香，溢味醇爽，回厚，叶底明亮等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Fuliang's tea history is linked to trade since the Tang dynasty. A modern county-government account cites the Yuanhe Gazetteer of Commanderies and Counties to describe the Tang industry's scale, then records the introduction of black-tea processing in the Qing dynasty and subsequent overseas sales. Regional tea history and this entry's protected green-tea process should be understood separately. Chinese original / 中文原文：history：浮梁茶史与唐代以来的茶叶贸易相连。县政府的现代整理援引《元和郡县图志》说明唐代茶业规模，并记录清代红茶工艺传入、向海外销售的后续发展；地域茶史与本条绿茶保护工艺应分别理解。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Exploring Fuliang: the tea industry | https://www.fuliang.gov.cn/zjfl/ Chinese original / 中文原文：走进浮梁：茶产业 | https://www.fuliang.gov.cn/zjfl/ Tea in the banquet, porcelain as the vessels — the Fuliang Tea Banquet | https://www.jdz.gov.cn/zjcd/mljdz/ms/t932925.shtml Chinese original / 中文原文：以茶入宴，以瓷为器——浮梁茶宴 | https://www.jdz.gov.cn/zjcd/mljdz/ms/t932925.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： Fuliang displays tea alongside Jingdezhen porcelain. Tea streets, tea-buying festivals, and porcelain tea banquets connect picking/processing, trade memories, and local food culture. Chinese original / 中文原文：culture：浮梁把茶与景德镇瓷器共同展示：茶街、买茶节及以瓷为器的茶宴，把采制、贸易记忆和地方饮食联系起来。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Exploring Fuliang: the tea industry | https://www.fuliang.gov.cn/zjfl/ Chinese original / 中文原文：走进浮梁：茶产业 | https://www.fuliang.gov.cn/zjfl/ Tea in the banquet, porcelain as the vessels — the Fuliang Tea Banquet | https://www.jdz.gov.cn/zjcd/mljdz/ms/t932925.shtml Chinese original / 中文原文：以茶入宴，以瓷为器——浮梁茶宴 | https://www.jdz.gov.cn/zjcd/mljdz/ms/t932925.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf region： The protected area of Fuliang County, Jingdezhen, Jiangxi Chinese original / 中文原文：region：江西省景德镇市浮梁县保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Exploring Fuliang: the tea industry | https://www.fuliang.gov.cn/zjfl/ Chinese original / 中文原文：走进浮梁：茶产业 | https://www.fuliang.gov.cn/zjfl/ Tea in the banquet, porcelain as the vessels — the Fuliang Tea Banquet | https://www.jdz.gov.cn/zjcd/mljdz/ms/t932925.shtml Chinese original / 中文原文：以茶入宴，以瓷为器——浮梁茶宴 | https://www.jdz.gov.cn/zjcd/mljdz/ms/t932925.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： The green-tea process in this entry is spreading, heat-fixing, rolling, shaping, initial drying and further drying. Based on the protection requirements, the processing sequence previously mixed into the picking field is listed separately. Chinese original / 中文原文：process：本条绿茶工艺为摊青、杀青、揉捻、做形、初干、再干；依据保护要求，将原来混入采摘字段的加工流程单独列出。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Exploring Fuliang: the tea industry | https://www.fuliang.gov.cn/zjfl/ Chinese original / 中文原文：走进浮梁：茶产业 | https://www.fuliang.gov.cn/zjfl/ Tea in the banquet, porcelain as the vessels — the Fuliang Tea Banquet | https://www.jdz.gov.cn/zjcd/mljdz/ms/t932925.shtml Chinese original / 中文原文：以茶入宴，以瓷为器——浮梁茶宴 | https://www.jdz.gov.cn/zjcd/mljdz/ms/t932925.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 Announcement No. 640: Fuliang Tea Protection Requirements Chinese original / 中文原文：逐步工序 / 2025年第640号公告浮梁茶保护要求 The original sequence ends at “finished product,” which is not counted again as a processing operation. This specification’s sequence applies to the registered product and does not include Fuliang Black Tea. Scope: official_product_requirement Chinese original / 中文原文：原流程终点为“成品”，不将它重复算作加工操作。本规范流程针对该登记产品，不包含浮梁红茶。 适用范围：official_product_requirement 1. Spreading fresh leaves ： The first processing stage explicitly listed in the protection requirements. The original gives no temperature or duration. Key observations: Chinese original / 中文原文：1. 摊青：保护要求中明确列出的第1道加工环节；原文未给温度与时长。 关键观察： Attachment to CNIPA Announcement No. 640: Fuliang Tea Protection Requirements | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 Chinese original / 中文原文：国家知识产权局第640号公告附件：浮梁茶保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 2. Heat-fixing ： The second processing stage explicitly listed in the protection requirements; the original gives no temperature or duration. Key observations: Chinese original / 中文原文：2. 杀青：保护要求中明确列出的第2道加工环节；原文未给温度与时长。 关键观察： Attachment to CNIPA Announcement No. 640: Fuliang Tea Protection Requirements | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 Chinese original / 中文原文：国家知识产权局第640号公告附件：浮梁茶保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 3. Rolling ： Processing stage 3 explicitly listed in the protection requirements; no temperature or duration given. Key observations: Chinese original / 中文原文：3. 揉捻：保护要求中明确列出的第3道加工环节；原文未给温度与时长。 关键观察： Attachment to CNIPA Announcement No. 640: Fuliang Tea Protection Requirements | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 Chinese original / 中文原文：国家知识产权局第640号公告附件：浮梁茶保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 4. Shaping ： The fourth processing stage explicitly listed in the protection requirements. The original gives no temperature or duration. Key observations: Chinese original / 中文原文：4. 做形：保护要求中明确列出的第4道加工环节；原文未给温度与时长。 关键观察： Attachment to CNIPA Announcement No. 640: Fuliang Tea Protection Requirements | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 Chinese original / 中文原文：国家知识产权局第640号公告附件：浮梁茶保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 5. Initial drying ： The fifth processing stage explicitly listed in the protection requirements; the original gives no temperature or duration. Key observations: Chinese original / 中文原文：5. 初干：保护要求中明确列出的第5道加工环节；原文未给温度与时长。 关键观察： Attachment to CNIPA Announcement No. 640: Fuliang Tea Protection Requirements | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 Chinese original / 中文原文：国家知识产权局第640号公告附件：浮梁茶保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 6. Further drying ： Processing stage 6 explicitly listed in the protection requirements; no temperature or duration given. Key observations: Chinese original / 中文原文：6. 再干：保护要求中明确列出的第6道加工环节；原文未给温度与时长。 关键观察： Attachment to CNIPA Announcement No. 640: Fuliang Tea Protection Requirements | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 Chinese original / 中文原文：国家知识产权局第640号公告附件：浮梁茶保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 Step-by-step processing / Fuliang Santian Organic Agriculture Company's mechanized line / 2025 interview. Chinese original / 中文原文：逐步工序 / 浮梁三田有机农业公司机械生产线／2025采访 The official report clearly gives the order but no specific finished style. It remains an enterprise sample variant, not the main process for all Fuliang Tea. Scope: a named four-stage route observed at the company. Chinese original / 中文原文：官方报道明确顺序，但未列具体成品款式，保留为企业样本变体，不设整个浮梁茶主工艺。 适用范围：企业现场四环节具名路线 1. Spreading to air ： Spread the leaves evenly by machine. Key observations: Chinese original / 中文原文：1. 摊晾：机械均匀摊叶。 关键观察： Industrial upgrading helps tea fragrance travel farther | https://jdz.gov.cn/zwzx/xqdt/t1030612.shtml Chinese original / 中文原文：产业升级助力茶香致远 | https://jdz.gov.cn/zwzx/xqdt/t1030612.shtml 2. Heat-fixing ： Temperature-controlled heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：温控杀青。 关键观察： Industrial upgrading helps tea fragrance travel farther | https://jdz.gov.cn/zwzx/xqdt/t1030612.shtml Chinese original / 中文原文：产业升级助力茶香致远 | https://jdz.gov.cn/zwzx/xqdt/t1030612.shtml 3. Rolling ： Apply pressure to form strands. Key observations: Chinese original / 中文原文：3. 揉捻：施压并形成条索。 关键观察： Industrial upgrading helps tea fragrance travel farther | https://jdz.gov.cn/zwzx/xqdt/t1030612.shtml Chinese original / 中文原文：产业升级助力茶香致远 | https://jdz.gov.cn/zwzx/xqdt/t1030612.shtml 4. Drying by baking ： Dry with circulating hot air. Key observations: Chinese original / 中文原文：4. 烘干：热风循环干燥。 关键观察： Industrial upgrading helps tea fragrance travel farther | https://jdz.gov.cn/zwzx/xqdt/t1030612.shtml Chinese original / 中文原文：产业升级助力茶香致远 | https://jdz.gov.cn/zwzx/xqdt/t1030612.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, fine, round, straight dry leaves; emerald colour dry and wet, golden tones when wet; chestnut and orchid aroma; mellow brisk taste, full aftertaste, and bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形紧、细、圆、直；色泽干湿翠绿，湿显金黄，香气板粟、兰花之香，溢味醇爽，回厚，叶底明亮等。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1908. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1908页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Fuliang tea / Fuliang green-tea version ： Dry-leaf appearance: fine and tightly formed, light green with visible white down; liquor colour: clear; aroma: lasting fresh fragrance; taste: fresh, brisk, mellow and clean. Chinese original / 中文原文：浮梁茶／浮梁绿茶版本：干茶外形：紧细、嫩绿、白毫显露；汤色：清澈；香气：清香持久；滋味：鲜爽醇正 Evidence Status: source_supported； Location in the source: Sentence on “Fuliang green tea” in the topic introduction ； Scope: Applies only to this green-tea branch, not Fuhong; infused leaves are not filled from the later Fuyao Xianzhi section. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介“浮梁绿茶”句；适用范围：仅适用本条绿茶分支；不适用浮红，亦不从后续浮瑶仙芝段补叶底。 China Agriculture Press Tea Encyclopedia · Fuliang Green Tea | https://www.pwsannong.com/booklib/database/sublibrary?ID=1386&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国农业出版社茶百科·浮梁绿茶 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1386&BaseID=1334&SiteID=123 Fuliang Tea / explicitly named Fuyao Xianzhi green-tea variant ： Dry-leaf appearance: fine and tightly rolled, tender green, with visible white down; liquor colour: clear; aroma: lasting fresh fragrance; taste: fresh, brisk, mellow and clean; infused leaves: tender yellow, bright and downy. Chinese original / 中文原文：浮梁茶／浮瑶仙芝具名绿茶版本：干茶外形：紧细、嫩绿、白毫显露；汤色：清澈；香气：清香持久；滋味：鲜爽醇正；叶底：嫩黄、明亮、显毫 Evidence Status: source_supported； Location in the source: Sentence beginning “Among them, Fuyao Xianzhi” in the introductory feature ； Scope: Recorded separately as a named Fuliang green tea sample; its infused-leaf characteristics are not generalized to every Fuliang green or black tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介“其中，浮瑶仙芝”句；适用范围：作为浮梁绿茶的具名样本独立记录，不将它的叶底特征推广给浮梁全部绿茶或红茶。 China Agriculture Press Tea Encyclopedia · Fuliang Green Tea | https://www.pwsannong.com/booklib/database/sublibrary?ID=1386&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国农业出版社茶百科·浮梁绿茶 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1386&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of 13 townships/towns in Fuliang County, Jingdezhen, Jiangxi Province: Yaoli Town, Ehu Town, Zhuangwan Township, Wanggang Township, Xianghu Town, Xihu Township, Legong Township, Jiangcun Township, Jinggongqiao Town, Zhitan Township, Xingtian Township, Jiaotan Town, and Huangtan Township. Chinese original / 中文原文：保护产地范围：江西省景德镇市浮梁县瑶里镇、鹅湖镇、庄湾乡、王港乡、湘湖镇、西湖乡、勒功乡、江村乡、经公桥镇、峙滩乡、兴田乡、蛟潭镇、黄坛乡等13个乡镇现辖行政区域。 Raw materials & cultivars ： Local population varieties, including medium- and small-leaf types. Chinese original / 中文原文：原料与品种：中、小叶种等当地群体种。 Growing environment ： Soils are mostly red and yellow, with abundant water, heat and biological resources. Natural-soil organic matter reaches 14.5%, and pH is 4.3–5.5. Sloping tea gardens should be terraced along contours. New gardens should generally not exceed 25°; on steeper slopes, embankments or other protective measures must prevent erosion or landslides. Chinese original / 中文原文：生长环境：土壤多为红壤和黄壤，水、热、生物资源丰富，自然土壤中有机质含量高达14.5%，pH值4.3～5.5。坡地茶园应沿等高线开梯种植，新建茶园坡度原则上不得超过25°；超过25°，应采取堤堰或防护措施，防治水土流失或滑坡。 Plucking requirements ： March–August. In spring, harvest single buds, one bud with one leaf, two leaves, or three leaves, and fresh tender leaves, without old leaves, fish leaves, old stems, pest/disease-damaged leaves, or purple buds/leaves. After spring, harvest to bulk-tea standards. Processing: spreading — heat-fixing — rolling — shaping — initial drying — further drying — finished product. Chinese original / 中文原文：采摘要求：3月-8月，春季采收单芽、一芽一叶、一芽二叶、一芽三叶、鲜嫩叶，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶。春季后按大宗茶标准采收。加工：摊青—杀青—揉捻—做形—初干—再干—成品。 Sensory qualities ： Tight, fine, round, straight dry leaves; emerald colour dry and wet, golden tones when wet; chestnut and orchid aroma; mellow brisk taste, full aftertaste, and bright infused leaves. Chinese original / 中文原文：感官品质：外形紧、细、圆、直；色泽干湿翠绿，湿显金黄，香气板粟、兰花之香，溢味醇爽，回厚，叶底明亮等。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1908 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Fuliang Tea · green-tea sample (publisher's actual-tea photograph) Chinese original / 中文原文：实物图：浮梁茶·绿茶样本（出版社实物图） https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418049 https://www.pwsannong.com/booklib/database/sublibrary?ID=1386&BaseID=1334&SiteID=123 Basis for the match: The Fuliang Green Tea feature body was read. It explicitly distinguishes Fuliang green and black teas and locates the green tea in Fuliang, Jingdezhen, Jiangxi. The gallery is explicitly titled Fuliang Green Tea Dry-Tea Sample. The original image was viewed and shows strip-shaped dry tea in a dish. Chinese original / 中文原文：对应依据：已读取浮梁绿茶专题正文，明确浮梁茶分绿茶和红茶，绿茶产于江西景德镇浮梁；图集明确题为浮梁绿茶干茶茶样，已查看原图，为碟中条形干茶。 The source attributes copyright to China Agriculture Press. The original public gallery-preview image and source are retained only for private research reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源标示版权归中国农业出版社，保留公开图集预览原图和出处，仅供私有研究参照，未取得独立再传播许可。 Sample scope ： This image shows only a green-tea sample within Fuliang Tea, not Fuliang Black Tea. No brand, grade, or year is inferred. Chinese original / 中文原文：样本范围：此图仅展示浮梁茶中的绿茶样本，不代表浮梁红茶。没有推定品牌、等级或年份。 Sanqingshan Baicha Chinese original / 中文原文：三清山白茶 Relevant protected areas in Yushan County, Shangrao, Jiangxi, and under the Sanqingshan Management Committee Chinese original / 中文原文：江西省上饶市玉山县及三清山管委会相关保护范围 identity： Sanqingshan Baicha comes from Shangrao City, Jiangxi. This entry records the product within its GI-protected area. The protection requirements describe a phoenix-feather shape, emerald-jade colour, a fresh, brisk, rich aroma, a sweet mellow taste that stimulates salivation, and clear, bright yellow liquor. Chinese original / 中文原文：identity：三清山白茶产自江西省上饶市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：形如凤羽，色如翠玉，香气鲜爽馥郁，滋味甘醇生津，汤色清黄明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Albino tea cultivar series. Chinese original / 中文原文：raw_material：白化茶系列品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 758–1,182 m; yellow-brown or red soil, rich in organic matter and moisture-retentive, pH 4.0–5.9. Chinese original / 中文原文：environment：海拔高度758～1182m，土壤为黄棕壤或红壤，有机质丰富、保水性好，pH值4.0～5.9。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： April–June; one bud with one leaf or one bud with two leaves, without old leaves, fish leaves, old stems, pest- or disease-damaged leaves, or purple buds and leaves. Chinese original / 中文原文：harvest：4月-6月，一芽一叶、一芽二叶，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh-leaf spreading → fixation → strand alignment → drying → finished product. Chinese original / 中文原文：process：摊青→杀青→理条→干燥→成品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Phoenix-feather shaped and jade green, with a fresh, rich aroma, sweet mellow taste that stimulates salivation, and clear-yellow bright liquor. Chinese original / 中文原文：quality：形如凤羽，色如翠玉，香气鲜爽馥郁，滋味甘醇生津，汤色清黄明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Modern-development material records that Zhou Fangshan returned home in 2007 to establish an enterprise and promote Sanqingshan White Tea, followed by branding and geographical-indication protection. This is a milestone in industry expansion, not evidence that no tea existed locally before then. Chinese original / 中文原文：history：现代发展资料记录，周芳山于2007年返乡创办企业、推广三清山白茶，随后形成品牌与地理标志保护。此为产业扩展节点，不能据此断言此前当地没有茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yushan advances the white-tea industry to support rural revitalization | https://jx.people.com.cn/BIG5/n2/2021/0419/c186330-34682478.html Chinese original / 中文原文：玉山推动白茶产业发展助力乡村振兴 | https://jx.people.com.cn/BIG5/n2/2021/0419/c186330-34682478.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： In Yushan's cultivation expansion, tea gardens, cooperatives and local households form a production network. 'White' refers to the fresh leaves of albino tea plants; processing still includes heat-fixing, distinguishing it from white tea made through withering and drying. Chinese original / 中文原文：culture：在玉山的种植推广中，茶园、合作社和当地农户共同构成生产网络；“白”联系白化茶树鲜叶，工艺仍包含杀青，与萎凋干燥型白茶有别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yushan advances the white-tea industry to support rural revitalization | https://jx.people.com.cn/BIG5/n2/2021/0419/c186330-34682478.html Chinese original / 中文原文：玉山推动白茶产业发展助力乡村振兴 | https://jx.people.com.cn/BIG5/n2/2021/0419/c186330-34682478.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf region： Relevant protected areas in Yushan County, Shangrao, Jiangxi, and under the Sanqingshan Management Committee Chinese original / 中文原文：region：江西省上饶市玉山县及三清山管委会相关保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yushan advances the white-tea industry to support rural revitalization | https://jx.people.com.cn/BIG5/n2/2021/0419/c186330-34682478.html Chinese original / 中文原文：玉山推动白茶产业发展助力乡村振兴 | https://jx.people.com.cn/BIG5/n2/2021/0419/c186330-34682478.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / green tea product route. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 绿茶产品流程 PDF pages 1911–1913, the processing section for Sanqingshan Baicha. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1911—1913页，三清山白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Straightening ： The original lists “strip straightening” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 理条：原文将“理条”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Phoenix-feather shaped and jade green, with a fresh, rich aroma, sweet mellow taste that stimulates salivation, and clear-yellow bright liquor. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：形如凤羽，色如翠玉，香气鲜爽馥郁，滋味甘醇生津，汤色清黄明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 1911. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1911页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / green-tea product requirements. ： Dry-leaf appearance: phoenix-feather shaped, jade green; liquor colour: clear yellow and bright; aroma: fresh, brisk and rich; taste: sweet and mellow, stimulating salivation. Chinese original / 中文原文：2025地理标志保护要求 / 绿茶产品保护要求：干茶外形：形如凤羽，色如翠玉；汤色：清黄明亮；香气：鲜爽馥郁；滋味：甘醇生津 Evidence Status: primary_source_verified； Location in the source: PDF pages 1911–1913, Sanqingshan White Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1911—1913页，三清山白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of eleven towns and townships: five within Yushan County, Shangrao, Jiangxi, Sanqing Township under the Sanqingshan Management Committee, and places including Zihu Town, Huaiyu and Xiatang townships, Hengjie Town and Nanshan Township, as listed in the source. Chinese original / 中文原文：保护产地范围：江西省上饶市玉山县行政区内的五个乡镇和三清山管委会的三清乡，以及紫湖镇、怀玉乡、下塘乡、横街镇、南山乡等11个乡镇现辖行政区域。 Raw materials & cultivars ： Albino tea cultivar series. Chinese original / 中文原文：原料与品种：白化茶系列品种。 Growing environment ： Elevation 758–1,182 m; yellow-brown or red soil, rich in organic matter and moisture-retentive, pH 4.0–5.9. Chinese original / 中文原文：生长环境：海拔高度758～1182m，土壤为黄棕壤或红壤，有机质丰富、保水性好，pH值4.0～5.9。 Plucking requirements ： April–June; one bud with one leaf or one bud with two leaves, without old leaves, fish leaves, old stems, pest- or disease-damaged leaves, or purple buds and leaves. Chinese original / 中文原文：采摘要求：4月-6月，一芽一叶、一芽二叶，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶。 Processing requirements ： Fresh-leaf spreading → fixation → strand alignment → drying → finished product. Chinese original / 中文原文：加工要求：摊青→杀青→理条→干燥→成品。 Sensory qualities ： Phoenix-feather shaped and jade green, with a fresh, rich aroma, sweet mellow taste that stimulates salivation, and clear-yellow bright liquor. Chinese original / 中文原文：感官品质：形如凤羽，色如翠玉，香气鲜爽馥郁，滋味甘醇生津，汤色清黄明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1911 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Sanqingshan White Tea dry leaves (Yushan Huaiyu product-introduction sample). Chinese original / 中文原文：实物图：三清山白茶干茶（玉山怀玉产品介绍样本） http://5b0988e595225.cdn.sohucs.com/images/20180904/850cc4616ba149f78df3d6034231ba64.jpeg https://www.sohu.com/a/251835628_99901613 Basis for the match: A 2018 original illustrated report by Good Morning Yushan visiting Yangtang, Huaiyu Township, introduces Jiangxi Sanshan Industry and Yushan Huaiyu Sanqingshan Baicha. The photograph directly adjoins the named Sanqingshan Baicha introduction. It was distinguished from a later comparison image of ordinary Baicha; only the named Sanqingshan sample is selected. Chinese original / 中文原文：对应依据：早安玉山2018年走访怀玉乡洋塘的原发布图文介绍江西三山实业与玉山怀玉三清山白茶，照片紧邻三清山白茶具名介绍；已区分后一张普通白茶比较图，所选仅为具名三清山样本。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A finished Sanqingshan Baicha example in Good Morning Yushan's illustrated field report, linked in the text to Jiangxi Sanshan Industry's Yushan Huaiyu brand. The photographed dry tea's grade is not specified. Promotional comparisons of other teas' quality are excluded. Chinese original / 中文原文：样本范围：早安玉山走访图文中的三清山白茶成品示例，原文关联江西三山实业玉山怀玉品牌，未明确所摄干茶等级；不引用文中其他茶质量优劣宣传。 Xiushui Ninghong Tea Chinese original / 中文原文：修水宁红茶 Xiushui County, Jiujiang, Jiangxi Chinese original / 中文原文：江西省九江市修水县 identity： Xiushui Ninghong Tea comes from Jiujiang City, Jiangxi. This entry records the product within its GI-protected area. The protection requirements describe tight leaves with long pointed tips and a dark lustrous colour, bright red liquor, a high, lasting sweet aroma, a sweet mellow taste and light-red infused leaves. Chinese original / 中文原文：identity：修水宁红茶产自江西省九江市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧结，苗锋修长，色泽乌润，汤色红亮，甜香高长，滋味甜醇，叶底浅红。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Medium- and small-leaf tea cultivars such as the Ningzhou seed-grown population. Chinese original / 中文原文：raw_material：宁州群体种等中小叶茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mountain, hill and valley sites with slopes ≤25°, and dry fields after soil improvement. Mainly red and yellow soils, pH 4.5–5.5, loose and fertile, with soil depth ≥1 m and groundwater at least 1 m below the surface. Chinese original / 中文原文：environment：坡度≤25°的山地、丘陵、河谷以及经土壤改良后的旱田。以红、黄壤为主，pH值4.5～5.5，土壤疏松肥沃，土层厚度≥1m，地下水位在1m以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Premium tea uses one- or two-handed lift picking; bulk tea is machine harvested. Chinese original / 中文原文：harvest：名优茶采用单手或双手提采法；大宗茶采用机采。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Withering. Use natural withering supplemented by heated withering for 5–12 hours. 2. Rolling. Apply a light–heavy–light pressure sequence for 60–90 minutes. 3. Fermentation. Maintain the room at 24–25°C and at least 95% relative humidity, with fresh air and sufficient oxygen. 4. Drying. Use drying baskets or a dryer, with initial firing at 110–120°C and final firing at 70–80°C. Chinese original / 中文原文：process：1.萎凋。采用自然萎凋辅以加温萎凋，萎凋时间5-12h。2.揉捻。遵循“轻—重—轻”的原则，揉捻时间60-90min。3.发酵。发酵室适宜温度24～25℃，相对湿度保持在95%以上，保证空气新鲜，供氧充足。4.烘干。采用烘笼干燥或烘干机干燥，毛火温度110～120℃、足火温度70～80℃。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tightly formed with long, slender tips and glossy dark colour; red, bright liquor; high, lasting sweet aroma; sweet, mellow taste; pale-red infused leaves. Chinese original / 中文原文：quality：外形紧结，苗锋修长，色泽乌润，汤色红亮，甜香高长，滋味甜醇，叶底浅红。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Heritage-project material places the development of Ninghong production techniques in the Qing dynasty: origins in the late Qianlong period, recognition in the early Daoguang period, prosperity in the Guangxu period, and exports from the mid-19th century. The name is associated with Xiushui's former names Fenning and Yining. This is a historical narrative compiled in modern heritage documentation. Chinese original / 中文原文：history：非遗项目资料将宁红制作技艺的发展放在清代：乾隆晚期起源、道光初年成名、光绪时期兴盛，19世纪中叶起外销。名称与修水旧称分宁、义宁有关；这是现代非遗整理的历史叙述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 culture： Families, master–apprentice relationships and community teaching in Xiushui jointly preserve Ninghong techniques, alongside tea-picking songs, tea-picking opera, tea poetry and tea songbooks. Tea workers' experience in sorting, primary processing and refining is also part of local culture. Chinese original / 中文原文：culture：修水的家族、师徒与社会传习共同保存宁红技艺，并形成采茶歌、采茶戏、茶诗和茶唱本。茶人的拣选、初制与精制经验也是地方文化的一部分。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 region： Xiushui County, Jiujiang, Jiangxi Chinese original / 中文原文：region：江西省九江市修水县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black tea-making techniques (Ninghong tea-making techniques) | https://www.ihchina.cn/Article/Index/detail?id=23783 Chinese original / 中文原文：红茶制作技艺（宁红茶制作技艺） | https://www.ihchina.cn/Article/Index/detail?id=23783 Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 1942–1944, the Xiushui Ninghong Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第1942—1944页，修水宁红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering ： Use natural withering supplemented by heated withering, for 5–12 hours. Key observations: Chinese original / 中文原文：1. 萎凋：采用自然萎凋辅以加温萎凋，萎凋时间5-12h。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： Follow the light–heavy–light pressure principle, rolling for 60–90 minutes. Key observations: Chinese original / 中文原文：2. 揉捻：遵循“轻—重—轻”的原则，揉捻时间60-90min。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： A suitable oxidation-room temperature is 24–25°C; maintain relative humidity at 95% or above, with fresh air and sufficient oxygen. Key observations: Chinese original / 中文原文：3. 发酵：发酵室适宜温度24～25℃，相对湿度保持在95%以上，保证空气新鲜，供氧充足。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying by baking ： Dry with a baking basket or dryer, using 110–120°C for initial baking and 70–80°C for final baking. Key observations: Chinese original / 中文原文：4. 烘干：采用烘笼干燥或烘干机干燥，毛火温度110～120℃、足火温度70～80℃。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tightly formed with long, slender tips and glossy dark colour; red, bright liquor; high, lasting sweet aroma; sweet, mellow taste; pale-red infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形紧结，苗锋修长，色泽乌润，汤色红亮，甜香高长，滋味甜醇，叶底浅红。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1942. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1942页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tightly formed with long, slender tips, glossy dark; liquor colour: bright red; aroma: high, lasting sweetness; taste: sweet and mellow; infused leaves: light red. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：紧结，苗锋修长，乌润；汤色：红亮；香气：甜香高长；滋味：甜醇；叶底：浅红 Evidence Status: primary_source_verified； Location in the source: PDF pages 1942–1944, Xiushui Ninghong Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1942—1944页，修水宁红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of 36 townships/towns in Xiushui County, Jiujiang, Jiangxi Province: Bailing Town, Quanfeng Town, Huanglong Township, Lukou Township, Gushi Town, Shuiyuan Township, Daqiao Town, Shangshan Township, Yuduan Township, Zhajin Town, Shi’ao Township, Donggang Township, Ma’ao Town, Hangkou Town, Xigang Town, Shanghang Township, Xinwan Township, Xikou Town, Dachun Township, Gangkou Town, Bujia Township, Zhuping Township, Zhengcun Township, Shankou Town, Manjiang Township, Fuyuan Township, Miaoling Township, Huangsha Town, Huanggang Town, Heshi Town, Shangfeng Town, Huang’ao Township, Taiyangsheng Town, Sidu Town, Ningzhou Town, and Yining Town. Chinese original / 中文原文：保护产地范围：江西省九江市修水县白岭镇、全丰镇、黄龙乡、路口乡、古市镇、水源乡、大桥镇、上衫乡、余段乡、渣津镇、石坳乡、东港乡、马坳镇、杭口镇、西港镇、上杭乡、新湾乡、溪口镇、大椿乡、港口镇、布甲乡、竹坪乡、征村乡、山口镇、漫江乡、复原乡、庙岭乡、黄沙镇、黄港镇、何市镇、上奉镇、黄坳乡、太阳升镇、四都镇、宁州镇、义宁镇等36个乡（镇）现辖行政区域。 Raw materials & cultivars ： Medium- and small-leaf tea cultivars such as the Ningzhou seed-grown population. Chinese original / 中文原文：原料与品种：宁州群体种等中小叶茶树品种。 Growing environment ： Mountain, hill and valley sites with slopes ≤25°, and dry fields after soil improvement. Mainly red and yellow soils, pH 4.5–5.5, loose and fertile, with soil depth ≥1 m and groundwater at least 1 m below the surface. Chinese original / 中文原文：生长环境：坡度≤25°的山地、丘陵、河谷以及经土壤改良后的旱田。以红、黄壤为主，pH值4.5～5.5，土壤疏松肥沃，土层厚度≥1m，地下水位在1m以下。 Plucking requirements ： Premium tea uses one- or two-handed lift picking; bulk tea is machine harvested. Chinese original / 中文原文：采摘要求：名优茶采用单手或双手提采法；大宗茶采用机采。 Processing requirements ： 1. Withering. Use natural withering supplemented by heated withering for 5–12 hours. 2. Rolling. Apply a light–heavy–light pressure sequence for 60–90 minutes. 3. Fermentation. Maintain the room at 24–25°C and at least 95% relative humidity, with fresh air and sufficient oxygen. 4. Drying. Use drying baskets or a dryer, with initial firing at 110–120°C and final firing at 70–80°C. Chinese original / 中文原文：加工要求：1.萎凋。采用自然萎凋辅以加温萎凋，萎凋时间5-12h。2.揉捻。遵循“轻—重—轻”的原则，揉捻时间60-90min。3.发酵。发酵室适宜温度24～25℃，相对湿度保持在95%以上，保证空气新鲜，供氧充足。4.烘干。采用烘笼干燥或烘干机干燥，毛火温度110～120℃、足火温度70～80℃。 Sensory qualities ： Tightly formed with long, slender tips and glossy dark colour; red, bright liquor; high, lasting sweet aroma; sweet, mellow taste; pale-red infused leaves. Chinese original / 中文原文：感官品质：外形紧结，苗锋修长，色泽乌润，汤色红亮，甜香高长，滋味甜醇，叶底浅红。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1942 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Xiushui Ninghong dry tea (Teawholesale Ninghong Gongfu product sample). Chinese original / 中文原文：实物图：修水宁红干茶（Teawholesale 宁红工夫商品样本） https://static.wixstatic.com/media/2d34f8_fc5ef14ecc3a405fb376dcd7d55336f8~mv2.jpg https://www.chinateawholesale.com/product-page/ning-hong-gong-fu-black-tea Basis for the match: The original product page names “Ning Hong Gong Fu Black Tea” and explicitly lists “Xiu Shui County, Jiangxi Province” as its origin. The first image in the original gallery is labelled Ninghong Gongfu, and the full-size image was inspected and shows dry tea strips. The page's broad historical account was not used to infer origin. Chinese original / 中文原文：对应依据：原始单品页面品名 Ning Hong Gong Fu Black Tea，产地栏明确 Xiu Shui County, Jiangxi Province；原图库首图文字标宁红工夫，已查看大图为条形干茶。未采用该页笼统历史描述推定产区。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A dry-tea sample of this retailer's Xiushui-produced Ninghong Gongfu, not representative of all Ninghong grades. Chinese original / 中文原文：样本范围：该商家修水产宁红工夫产品的干茶样本，不代表全部宁红等级。 Yanshan Hehong Tea Chinese original / 中文原文：铅山河红茶 The protected area of Yanshan County, Shangrao, Jiangxi Chinese original / 中文原文：江西省上饶市铅山县保护范围 identity： Yanshan Hehong Tea comes from Shangrao, Jiangxi Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe visible golden down, firm, uniform strips and a glossy dark colour; deep red, clear liquor; a high, lasting sweet aroma; and a rich, mellow taste. Chinese original / 中文原文：identity：铅山河红茶产自江西省上饶市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形金毫披露，条索紧实、匀整，色泽乌润；汤色红浓、清澈；香气甜香高长；滋味醇厚。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local population, Shuixian, Laocong, Caicha, and related cultivar series. Chinese original / 中文原文：raw_material：当地群体种、水仙、老枞、菜茶等系列品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Altitude ≥500 m; pH 4.8–5.5; soil depth ≥50 cm; loose, fertile red or yellow-red soil. Chinese original / 中文原文：environment：海拔≥500m，pH值4.8～5.5，土层厚度≥50cm，土壤为红壤或黄红壤，疏松肥沃。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick buds around Qingming and leaves after the fourth lunar month. Leaves must not be fully opened and their widest part must not exceed 1 cm. One bud and two slightly open leaves are preferred. Carry fresh leaves in bamboo containers. Chinese original / 中文原文：harvest：清明前后采芽，农历四月以后采叶，要求叶不能全部展开，叶面最宽的宽度不能超过1cm，以小开面一芽两叶为最优。鲜叶用竹制器具盛装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Withering → rolling → oxidation → baking → preliminary sorting → screening → rebaking → sorting and packaging. Chinese original / 中文原文：process：萎凋→揉捻→发酵→烘焙→毛拣→筛分→复焙→分拣包装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Visible golden down, tightly formed and even strips, lustrous black; deep red, clear liquor; high, lasting sweet aroma; full-bodied taste. Chinese original / 中文原文：quality：外形金毫披露，条索紧实、匀整，色泽乌润；汤色红浓、清澈；香气甜香高长；滋味醇厚。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Hehong’s history is linked to Hekou Town’s black-tea processing, distribution, and export. The heritage introduction emphasizes Hekou as an important node in spreading tea-making techniques, with “He-bang tea masters” carrying experience to other regions. Titles such as “progenitor” alone cannot establish a sole place of invention. Chinese original / 中文原文：history：河红的历史与河口镇红茶加工、集散及外销相连。非遗项目介绍强调河口是制茶技术传播的重要节点，“河帮茶师”把经验传到其他茶区；不能仅凭“鼻祖”等称号断定唯一发明地。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yanshan Hehong tea-making techniques | https://www.chinarts.org/d/3671 Chinese original / 中文原文：铅山河红茶制作技艺 | https://www.chinarts.org/d/3671 Yanshan, Jiangxi Coordinates Tea Culture, Industry and Technology to Accelerate a Modern Tea Industry. | https://www.forestry.gov.cn/c/www/dfdt/633445.jhtml Chinese original / 中文原文：江西铅山“三茶”统筹发展加快打造现代茶产业 | https://www.forestry.gov.cn/c/www/dfdt/633445.jhtml culture： Contemporary Yanshan transmits tea practices through mountain-calling harvest festivals, blending competitions and heritage displays. Old-tree protection and the Great Tea Road narrative together form Hehong's local culture. Chinese original / 中文原文：culture：当代铅山以喊山开茶节、拼配师竞赛和非遗展示继续传授茶事；古茶树资源保护与万里茶道叙事共同构成河红的地方文化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yanshan Hehong tea-making techniques | https://www.chinarts.org/d/3671 Chinese original / 中文原文：铅山河红茶制作技艺 | https://www.chinarts.org/d/3671 Yanshan, Jiangxi Coordinates Tea Culture, Industry and Technology to Accelerate a Modern Tea Industry. | https://www.forestry.gov.cn/c/www/dfdt/633445.jhtml Chinese original / 中文原文：江西铅山“三茶”统筹发展加快打造现代茶产业 | https://www.forestry.gov.cn/c/www/dfdt/633445.jhtml region： The protected area of Yanshan County, Shangrao, Jiangxi Chinese original / 中文原文：region：江西省上饶市铅山县保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yanshan Hehong tea-making techniques | https://www.chinarts.org/d/3671 Chinese original / 中文原文：铅山河红茶制作技艺 | https://www.chinarts.org/d/3671 Yanshan, Jiangxi Coordinates Tea Culture, Industry and Technology to Accelerate a Modern Tea Industry. | https://www.forestry.gov.cn/c/www/dfdt/633445.jhtml Chinese original / 中文原文：江西铅山“三茶”统筹发展加快打造现代茶产业 | https://www.forestry.gov.cn/c/www/dfdt/633445.jhtml Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 1954–1956, the Yanshan Hehong Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第1954—1956页，铅山河红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering ： The original lists “withering” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 萎凋：原文将“萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Baking ： The original lists “baking” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 烘焙：原文将“烘焙”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Preliminary sorting ： The original lists “preliminary sorting” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 毛拣：原文将“毛拣”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Sieving ： The original lists 'sieving' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 筛分：原文将“筛分”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat baking ： The original lists 'second baking' as stage 7 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 复焙：原文将“复焙”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Sorting and packaging ： The original lists 'sorting and packaging' as this version's eighth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 分拣包装：原文将“分拣包装”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Visible golden down, tightly formed and even strips, lustrous black; deep red, clear liquor; high, lasting sweet aroma; full-bodied taste. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形金毫披露，条索紧实、匀整，色泽乌润；汤色红浓、清澈；香气甜香高长；滋味醇厚。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 1954. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1954页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: visible golden down, tight, firm, even strips, dark and lustrous. Liquor colour: rich red and clear. Aroma: high, lasting sweetness. Taste: mellow and full. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：金毫披露，条索紧实、匀整，乌润；汤色：红浓、清澈；香气：甜香高长；滋味：醇厚 Evidence Status: primary_source_verified； Location in the source: PDF pages 1954–1956, Yanshan Hehong Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1954—1956页，铅山河红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2020 China Food Safety Network Interview in Yanshan / Tasting Account without a Stated Batch ： Liquor color: bright orange-yellow; infused leaves: fresh and lively. Chinese original / 中文原文：2020中国食品安全网铅山采访／未标批次品茶叙述：汤色：橙黄亮丽；叶底：鲜活。 Evidence Status: source_supported； Location in the source: First tasting paragraph under “A Unique Environment, Fresh and Brisk Hehong Tea.” ； Scope: The original reporter's tasting narrative, not a grading standard. It gives no infused-leaf colour, batch or evaluation method; “fresh and lively” is not expanded into uniformly red. Its liquor colour and the protection requirements' deep-red description have different source scopes and are retained side by side. Chinese original / 中文原文：证据状态：source_supported；原文位置：“环境独特，河红茶滋味鲜爽”首个品茶段；适用范围：原记者品茶叙述而非分级标准；未给叶底颜色、批次或审评方法，不将“鲜活”扩写为红匀。正文此汤色与保护要求红浓分属不同来源范围，保留并列。 Qianshan County, Jiangxi: the “two reds” gain new opportunities for development | https://cfsn.cn/news/detail/496/58025.html Chinese original / 中文原文：江西铅山县“双红”迎来发展新生机 | https://cfsn.cn/news/detail/496/58025.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of seven towns and townships in Yanshan County, Shangrao City, Jiangxi: Tianzhushan, Huangbi and Taiyuan townships, Hufang Town, Gexianshan and Yingjiang townships, and Wuyishan Town. Chinese original / 中文原文：保护产地范围：江西省上饶市铅山县天柱山乡、篁碧乡、太源乡、湖坊镇、葛仙山乡、英将乡、武夷山镇等7个乡（镇）现辖行政区域。 Raw materials & cultivars ： Local population, Shuixian, Laocong, Caicha, and related cultivar series. Chinese original / 中文原文：原料与品种：当地群体种、水仙、老枞、菜茶等系列品种。 Growing environment ： Altitude ≥500 m; pH 4.8–5.5; soil depth ≥50 cm; loose, fertile red or yellow-red soil. Chinese original / 中文原文：生长环境：海拔≥500m，pH值4.8～5.5，土层厚度≥50cm，土壤为红壤或黄红壤，疏松肥沃。 Plucking requirements ： Pick buds around Qingming and leaves after the fourth lunar month. Leaves must not be fully opened and their widest part must not exceed 1 cm. One bud and two slightly open leaves are preferred. Carry fresh leaves in bamboo containers. Chinese original / 中文原文：采摘要求：清明前后采芽，农历四月以后采叶，要求叶不能全部展开，叶面最宽的宽度不能超过1cm，以小开面一芽两叶为最优。鲜叶用竹制器具盛装。 Processing requirements ： Withering → rolling → oxidation → baking → preliminary sorting → screening → rebaking → sorting and packaging. Chinese original / 中文原文：加工要求：萎凋→揉捻→发酵→烘焙→毛拣→筛分→复焙→分拣包装。 Sensory qualities ： Visible golden down, tightly formed and even strips, lustrous black; deep red, clear liquor; high, lasting sweet aroma; full-bodied taste. Chinese original / 中文原文：感官品质：外形金毫披露，条索紧实、匀整，色泽乌润；汤色红浓、清澈；香气甜香高长；滋味醇厚。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1954 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Yanshan Hehong dry tea, liquor, and infused leaves (GI information illustration). Chinese original / 中文原文：实物图：铅山河红茶干茶、茶汤与叶底（地理标志资料配图） https://sinogi.cn/db/Upload/shikuang/7668_1629421615_7528.jpg https://sinogi.cn/wap/index.php/product/show/id/3843 Basis for the match: A documentary image from the dedicated SINOGI03843 Yanshan Hehong Tea entry. The page explicitly identifies Yanshan County, Jiangxi Province as its origin; it is not the page’s top advertisement. The original was inspected and contains dark-brown dry tea, red-orange liquor colour, and unfolded infused leaves. Both the original image archive address and the named entry are retained. Chinese original / 中文原文：对应依据：SINOGI03843 专属铅山河红茶条目的实况图片，页面明确原产地域为江西省铅山县，非页面顶部广告；已查看原图包含黑褐干茶、红橙汤色和展开叶底。原图归档地址和该具名条目同时保留。 A publicly displayed image from the Geographical Indication Specialities Encyclopaedia. The original photographer and any open licence are undisclosed; the complete image and original publication page are retained for private research reference. Chinese original / 中文原文：地理标志特产大全公开配图；原摄影者和开放许可未披露，保留完整图片与原发布页作为私有资料参照。 Sample scope ： A Hehong Tea sample displayed on a geographical-indication introduction page. The producer, grade and photography date are not disclosed and are not inferred from the image. Chinese original / 中文原文：样本范围：地理标志介绍页所展示的河红茶样本；未披露生产企业、等级及拍摄时间，不据图片推定这些属性。 Magu Tea Chinese original / 中文原文：麻姑茶 Magu Mountain area and protected zone in Nancheng County, Fuzhou, Jiangxi. Chinese original / 中文原文：江西省抚州市南城县麻姑山区及保护范围 identity： Magu Tea comes from Fuzhou City, Jiangxi. This entry records the product within its GI-protected area. The protection requirements describe straight strips with visible buds, robust and even, with thick buds and leaves, fresh fragrance and a tender lustrous appearance, without off-odours or impurities. Chinese original / 中文原文：identity：麻姑茶产自江西省抚州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：茶条直显芽，壮实匀整，茶芽茶叶肥厚，清香油嫩，无异味，无杂质。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Magu tea cultivar. Chinese original / 中文原文：raw_material：麻姑茶品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 600–1,000 m; pH 4.8–6.5; deep, highly fertile yellow-brown soil. Chinese original / 中文原文：environment：海拔600～1000m，pH值4.8～6.5，土壤为黄棕壤，土层深厚，肥力高。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick from late March to late May. Picking standards: single buds, one bud with one leaf, two leaves, or three to four leaves. Chinese original / 中文原文：harvest：3月下旬至5月下旬采摘，采摘标准：单芽、一芽一叶、一芽二叶、一芽三、四叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fixation → rolling → pan-firing → baking. Chinese original / 中文原文：process：杀青→揉捻→炒青→烘干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Straight tea strips with visible buds, robust and uniform, with thick buds and leaves, a fresh aroma and a glossy, tender appearance, without off-odours or impurities. The fresh aroma is high and lasting; the taste is light, fresh and brisk, with a sweet, mouth-watering aftertaste. Infused leaves are tender green and bright, with each bud-and-leaf cluster distinct. Chinese original / 中文原文：quality：茶条直显芽，壮实匀整，茶芽茶叶肥厚，清香油嫩，无异味，无杂质。清香高扬且持久，滋味清淡鲜爽，回味甘而生津。叶底嫩绿明亮，芽叶朵朵可辨。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Magu Tea is named after the Magu mountain area in Nancheng County. An official trademark report relays praise from the Nancheng County Gazetteer and Xu Guangqi's Complete Treatise on Agriculture, illustrating its reputation as a local famous tea. Ancient original editions were not verified in this batch, so no earliest creation year is established. Chinese original / 中文原文：history：麻姑茶因南城县麻姑山区而得名。官方商标报道转述《南城县志》与徐光启《农政全书》中的赞茶记载，说明其地方名茶声誉；本批没有核到古籍原版，不据此确定最早创制年。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Report on Registration of the “Nancheng Magu Tea” GI Certification Trademark. | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202204/1969531.html Chinese original / 中文原文：“南城麻姑茶”地理标志证明商标注册报道 | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202204/1969531.html Fuzhou, Jiangxi cultural exhibition opens in Beijing | https://www.mct.gov.cn/gtb/index.jsp?url=http%3A%2F%2Fwww.mct.gov.cn%2Fwhzx%2Fqgwhxxlb%2Fjx%2F201511%2Ft20151109_787264.htm Chinese original / 中文原文：江西省抚州市文化展在京开幕 | https://www.mct.gov.cn/gtb/index.jsp?url=http%3A%2F%2Fwww.mct.gov.cn%2Fwhzx%2Fqgwhxxlb%2Fjx%2F201511%2Ft20151109_787264.htm culture： Beliefs surrounding Mount Magu and stories of offering longevity provide cultural context for local tea, wine and other specialities. Actual cultivation and processing are recorded separately from fairy legends, avoiding mythology as production history. Chinese original / 中文原文：culture：麻姑山信仰与献寿故事，为当地茶、酒等特产提供文化背景；茶的实际种植加工和仙女传说分别记述，避免把神话当作生产史。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Report on Registration of the “Nancheng Magu Tea” GI Certification Trademark. | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202204/1969531.html Chinese original / 中文原文：“南城麻姑茶”地理标志证明商标注册报道 | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202204/1969531.html Fuzhou, Jiangxi cultural exhibition opens in Beijing | https://www.mct.gov.cn/gtb/index.jsp?url=http%3A%2F%2Fwww.mct.gov.cn%2Fwhzx%2Fqgwhxxlb%2Fjx%2F201511%2Ft20151109_787264.htm Chinese original / 中文原文：江西省抚州市文化展在京开幕 | https://www.mct.gov.cn/gtb/index.jsp?url=http%3A%2F%2Fwww.mct.gov.cn%2Fwhzx%2Fqgwhxxlb%2Fjx%2F201511%2Ft20151109_787264.htm region： Magu Mountain area and protected zone in Nancheng County, Fuzhou, Jiangxi. Chinese original / 中文原文：region：江西省抚州市南城县麻姑山区及保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Report on Registration of the “Nancheng Magu Tea” GI Certification Trademark. | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202204/1969531.html Chinese original / 中文原文：“南城麻姑茶”地理标志证明商标注册报道 | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202204/1969531.html Fuzhou, Jiangxi cultural exhibition opens in Beijing | https://www.mct.gov.cn/gtb/index.jsp?url=http%3A%2F%2Fwww.mct.gov.cn%2Fwhzx%2Fqgwhxxlb%2Fjx%2F201511%2Ft20151109_787264.htm Chinese original / 中文原文：江西省抚州市文化展在京开幕 | https://www.mct.gov.cn/gtb/index.jsp?url=http%3A%2F%2Fwww.mct.gov.cn%2Fwhzx%2Fqgwhxxlb%2Fjx%2F201511%2Ft20151109_787264.htm Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2006–2007, the Magu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2006—2007页，麻姑茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Pan-firing ： The original lists “pan-firing” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 炒青：原文将“炒青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying by baking ： The original lists 'baking dry' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 烘干：原文将“烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Straight tea strips with visible buds, robust and uniform, with thick buds and leaves, a fresh aroma and a glossy, tender appearance, without off-odours or impurities. The fresh aroma is high and lasting; the taste is light, fresh and brisk, with a sweet, mouth-watering aftertaste. Infused leaves are tender green and bright, with each bud-and-leaf cluster distinct. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：茶条直显芽，壮实匀整，茶芽茶叶肥厚，清香油嫩，无异味，无杂质。清香高扬且持久，滋味清淡鲜爽，回味甘而生津。叶底嫩绿明亮，芽叶朵朵可辨。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2006. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2006页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: straight strips with visible, robust, even buds, thick buds/leaves, and no foreign matter. Aroma: fresh, pronounced, and lasting. Taste: light, fresh, and brisk, with a sweet, salivating aftertaste. Infused leaves: bright tender green, with distinct intact shoots. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：茶条直显芽，壮实匀整，茶芽茶叶肥厚，无杂质；香气：清香高扬且持久；滋味：清淡鲜爽，回味甘而生津；叶底：嫩绿明亮，芽叶朵朵可辨 Evidence Status: primary_source_verified； Location in the source: PDF pages 2006–2007, Magu Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2006—2007页，麻姑茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Report on Nancheng Magu Tea GI Certification Trademark / Single-Dimension Corroboration ： Clear and bright Chinese original / 中文原文：南城麻姑茶地理标志证明商标报道／单项补证：清澈明亮 Evidence Status: source_supported； Location in the source: Second main-text paragraph in the news report, April 2022 route ； Scope: A republished Magu Tea quality overview with unclear original publisher, not a standard table or sample assessment. Only explicit liquor colour is added; health and historical inferences in the same paragraph are excluded. Chinese original / 中文原文：证据状态：source_supported；原文位置：新闻正文第2段，2022年4月路径；适用范围：转载的麻姑茶品质概述；原发布出处未明，非标准表或样品审评。仅补原文明确的汤色，不采纳同段健康和历史推述。 Report on the Nancheng Magu Tea geographical indication certification trademark | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202204/1969531.html Chinese original / 中文原文：南城麻姑茶地理标志证明商标报道 | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202204/1969531.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of five townships and towns in Nancheng County, Fuzhou, Jiangxi: Jianchang, Zhuliang, Hongmen, Tianjingyuan and Xunxi. Chinese original / 中文原文：保护产地范围：江西省抚州市南城县建昌镇、株良镇、洪门镇、天井源乡、浔溪乡等5个乡（镇）现辖行政区域。 Raw materials & cultivars ： Magu tea cultivar. Chinese original / 中文原文：原料与品种：麻姑茶品种。 Growing environment ： Elevation 600–1,000 m; pH 4.8–6.5; deep, highly fertile yellow-brown soil. Chinese original / 中文原文：生长环境：海拔600～1000m，pH值4.8～6.5，土壤为黄棕壤，土层深厚，肥力高。 Plucking requirements ： Pick from late March to late May. Picking standards: single buds, one bud with one leaf, two leaves, or three to four leaves. Chinese original / 中文原文：采摘要求：3月下旬至5月下旬采摘，采摘标准：单芽、一芽一叶、一芽二叶、一芽三、四叶。 Processing requirements ： Fixation → rolling → pan-firing → baking. Chinese original / 中文原文：加工要求：杀青→揉捻→炒青→烘干。 Sensory qualities ： Straight tea strips with visible buds, robust and uniform, with thick buds and leaves, a fresh aroma and a glossy, tender appearance, without off-odours or impurities. The fresh aroma is high and lasting; the taste is light, fresh and brisk, with a sweet, mouth-watering aftertaste. Infused leaves are tender green and bright, with each bud-and-leaf cluster distinct. Chinese original / 中文原文：感官品质：茶条直显芽，壮实匀整，茶芽茶叶肥厚，清香油嫩，无异味，无杂质。清香高扬且持久，滋味清淡鲜爽，回味甘而生津。叶底嫩绿明亮，芽叶朵朵可辨。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2006 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Magu Tea brewed liquor and infused leaves (GI introduction sample). Chinese original / 中文原文：实物图：麻姑茶冲泡后的茶汤与叶底（地标介绍样本） https://www.sinogi.cn/db/Upload/shikuang/SINOGI05763-1.png https://www.sinogi.cn/wap/index.php/product/show/id/5763 Basis for the match: The geographical indication origin-information platform’s Magu Tea page gives Magu Mountain, Nancheng County, Jiangxi origin. Its named documentary image shows unfolded tender-green buds/leaves and pale liquor in a white porcelain bowl. The downloaded original was actually viewed this round. Chinese original / 中文原文：对应依据：地理标志原产地信息共享平台麻姑茶专页标明江西南城县麻姑山产地，具名实况图显示白瓷碗内嫩绿舒展芽叶及浅色茶汤；本次实际查看下载原图。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： An illustration from the SINOGI05763 Magu Tea GI introduction. Photographer, producer and picking/processing year are unstated; it is only a local tea sample named by the source. Chinese original / 中文原文：样本范围：SINOGI05763麻姑茶地标介绍图，具体摄影者、生产者与采制年份未列，限作来源具名的地方茶样本。 Tonggu Ninghong Chinese original / 中文原文：铜鼓宁红 Tonggu County, Yichun, Jiangxi Chinese original / 中文原文：江西省宜春市铜鼓县 identity： Tonggu Ninghong comes from Tonggu County, Jiangxi Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender strips, visible golden down and a glossy dark colour; a rich sweet aroma; a strong, mellow, brisk and smooth taste; vivid bright red liquor; and red, tender infused leaves. Chinese original / 中文原文：identity：铜鼓宁红产自江西省铜鼓县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：条索紧细、金毫显露、色泽乌润；甜香馥郁，滋味浓醇爽滑；汤色红艳明亮；叶底红嫩。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local Ningzhou seed-grown population, Ningzhou No. 2 and others. Chinese original / 中文原文：raw_material：当地宁州群体种、宁州2号等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Suitable sites include mountains, hills, tidal flats, or improved valley fields with slightly acidic, loose, fertile loam or sandy-clay loam, good water and nutrient retention, slopes no more than 25°, soil depth at least 80 cm, and groundwater below 1 meter. Soil pH should be 4.9–6.5. Chinese original / 中文原文：environment：以偏酸性土壤，坡度25°以下、土层厚度80cm以上、地下水位1米以下，土质疏松肥沃、保水保肥能力较好的壤土、砂粘性壤土为主的山地、丘陵、滩涂或经改良后的山垅田为宜。pH值4.9～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh-leaf picking → withering → rolling → fermentation → drying → sorting → sieving → repeat firing. Chinese original / 中文原文：process：鲜叶采摘→萎凋→揉捻→发酵→烘干→拣剔→筛分→复火。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tightly rolled strips with visible golden down and lustrous black colour; rich sweet aroma; strong, mellow and smooth taste; vivid bright-red liquor; tender-red infused leaves. Chinese original / 中文原文：quality：条索紧细、金毫显露、色泽乌润；甜香馥郁，滋味浓醇爽滑；汤色红艳明亮；叶底红嫩。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Scholarly research on the Tea Road places Tonggu alongside Xiushui and Wuning in the Ninghong tea region, with tea entering wider trade networks through the Xiu River system. A 2026 on-site report records the practice of Qiu Haibin, a third-generation inheritor of traditional Tonggu Ninghong, providing a lead on contemporary transmission. Chinese original / 中文原文：history：学者对万里茶道的研究把铜鼓与修水、武宁共同列入宁红茶区，茶经修河水系进入更大的贸易网络。2026年现场报道记录古法铜鼓宁红第三代传承人邱海彬的实践，提供当代传承线索。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional craftsmanship creates jobs and raises incomes | https://jiangxi.jxnews.com.cn/system/2026/05/18/031135135.shtml Chinese original / 中文原文：老手艺带动群众就业增收 | https://jiangxi.jxnews.com.cn/system/2026/05/18/031135135.shtml The formation and development of tea-source areas along the Great Tea Road | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html Chinese original / 中文原文：“万里茶道”茶源地的形成与发展 | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html culture： Tonggu Ninghong skills are transmitted in gardens and processing settings. Qiu Haibin organizes growers, leads the tea-industry association and promotes local standards, bringing family processing experience into cooperative production and training. Chinese original / 中文原文：culture：铜鼓宁红的手艺在茶园和制茶现场传习。邱海彬组织茶农、牵头茶产业协会并推动地方标准，使家族制茶经验进入合作生产与培训。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional craftsmanship creates jobs and raises incomes | https://jiangxi.jxnews.com.cn/system/2026/05/18/031135135.shtml Chinese original / 中文原文：老手艺带动群众就业增收 | https://jiangxi.jxnews.com.cn/system/2026/05/18/031135135.shtml The formation and development of tea-source areas along the Great Tea Road | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html Chinese original / 中文原文：“万里茶道”茶源地的形成与发展 | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html region： Tonggu County, Yichun, Jiangxi Chinese original / 中文原文：region：江西省宜春市铜鼓县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Traditional craftsmanship creates jobs and raises incomes | https://jiangxi.jxnews.com.cn/system/2026/05/18/031135135.shtml Chinese original / 中文原文：老手艺带动群众就业增收 | https://jiangxi.jxnews.com.cn/system/2026/05/18/031135135.shtml The formation and development of tea-source areas along the Great Tea Road | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html Chinese original / 中文原文：“万里茶道”茶源地的形成与发展 | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2047–2049, the processing section for Tonggu Ninghong. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2047—2049页，铜鼓宁红加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Picking fresh leaves ： The original lists “fresh-leaf picking” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 鲜叶采摘：原文将“鲜叶采摘”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： The original lists “withering” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 萎凋：原文将“萎凋”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Fermentation / oxidation ： The original lists “fermentation” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 发酵：原文将“发酵”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying by baking ： The original lists 'baking dry' as stage 5 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 烘干：原文将“烘干”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Sorting ： The original lists 'sorting' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 拣剔：原文将“拣剔”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Sieving ： The original lists “screening” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 筛分：原文将“筛分”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Refiring ： The original lists “repeat firing” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 复火：原文将“复火”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tightly rolled strips with visible golden down and lustrous black colour; rich sweet aroma; strong, mellow and smooth taste; vivid bright-red liquor; tender-red infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：条索紧细、金毫显露、色泽乌润；甜香馥郁，滋味浓醇爽滑；汤色红艳明亮；叶底红嫩。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2047. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2047页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: fine, tight strips with visible golden down, dark and lustrous. Liquor colour: vivid, bright red. Aroma: rich sweetness. Taste: rich, mellow, brisk and smooth. Infused leaves: red and tender. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧细、金毫显露、乌润；汤色：红艳明亮；香气：甜香馥郁；滋味：浓醇爽滑；叶底：红嫩 Evidence Status: primary_source_verified； Location in the source: PDF pages 2047–2049, Tonggu Ninghong: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2047—2049页，铜鼓宁红质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The 13 towns, townships and forest farms under Tonggu County: Gangkou Township, Qiping Town, Gaoqiao Township, Paibu, Wenquan, Yongning, Sandu and Daduan towns, Daixi Township, and Huashan, Daweishan, Chashan and Longmen forest farms. Geographical coordinates: 114°04′40″–114°43′54″ E, 28°22′59″–28°49′46″ N. Chinese original / 中文原文：保护产地范围：铜鼓县所辖港口乡、棋坪镇、高桥乡、排埠镇、温泉镇、永宁镇、三都镇、大塅镇、带溪乡、花山林场、大沩山林场、茶山林场、龙门林场等13个乡（镇、场）。地理坐标：东经114°04′40″～114°43′54″，北纬28°22′59″～28°49′46。 Raw materials & cultivars ： Local Ningzhou seed-grown population, Ningzhou No. 2 and others. Chinese original / 中文原文：原料与品种：当地宁州群体种、宁州2号等。 Growing environment ： Suitable sites include mountains, hills, tidal flats, or improved valley fields with slightly acidic, loose, fertile loam or sandy-clay loam, good water and nutrient retention, slopes no more than 25°, soil depth at least 80 cm, and groundwater below 1 meter. Soil pH should be 4.9–6.5. Chinese original / 中文原文：生长环境：以偏酸性土壤，坡度25°以下、土层厚度80cm以上、地下水位1米以下，土质疏松肥沃、保水保肥能力较好的壤土、砂粘性壤土为主的山地、丘陵、滩涂或经改良后的山垅田为宜。pH值4.9～6.5。 Processing requirements ： Fresh-leaf picking → withering → rolling → fermentation → drying → sorting → sieving → repeat firing. Chinese original / 中文原文：加工要求：鲜叶采摘→萎凋→揉捻→发酵→烘干→拣剔→筛分→复火。 Sensory qualities ： Fine, tightly rolled strips with visible golden down and lustrous black colour; rich sweet aroma; strong, mellow and smooth taste; vivid bright-red liquor; tender-red infused leaves. Chinese original / 中文原文：感官品质：条索紧细、金毫显露、色泽乌润；甜香馥郁，滋味浓醇爽滑；汤色红艳明亮；叶底红嫩。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2047 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Tonggu Ninghong dry leaves (Xianguquan loose-tea sample) Chinese original / 中文原文：实物图：铜鼓宁红干茶（仙姑泉散茶样本） https://6362-cbh-5fcdc6-1258824119.tcb.qcloud.la/dedecmsupload/uploads/allimg/240218/2-24021Q41144J3.png https://www.teaexpo.org.cn/show_4917.html Basis for the match: The original explicitly locates Tonggu Ninghong in Tonggu, Yichun, Jiangxi. Its tea-appreciation section names Xianguquan · Tonggu Ninghong loose tea. The accompanying photograph shows golden-down and brown dry tea on a white porcelain plate; the original image and context were checked. Chinese original / 中文原文：对应依据：原文明确铜鼓宁红产于江西宜春铜鼓，茶品鉴赏小节明确仙姑泉·铜鼓宁红散茶；该小节配图为白瓷盘上的金毫与褐色干茶，已核对原图及上下文。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： The originally published photograph of Xianguquan loose tea, not representative of all Ninghong production areas or grades. Chinese original / 中文原文：样本范围：仙姑泉散茶产品的原发布照片，不代表全部宁红茶产区或等级。 Lichuan Baicha Chinese original / 中文原文：黎川白茶 The protected area of Lichuan County, Fuzhou, Jiangxi Chinese original / 中文原文：江西省抚州市黎川县保护范围 identity： Lichuan White Tea comes from Fuzhou, Jiangxi Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe delicate leaves with an attractive, distinctive form; tender vivid-green colour, oily lustre, uniformity and good cleanliness; bright tender-green liquor; an aroma with floral notes; a fresh, mellow, sweet, rich and brisk taste; and fine, tender infused leaves with many buds, tender green, bright and evenly sized. Chinese original / 中文原文：identity：黎川白茶产自江西省抚州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：白茶细嫩，造型美且有特色，色泽翠嫩绿，油润，匀整，净度好；汤色嫩绿明亮；香气带有花香；滋味鲜醇、甘鲜、醇厚鲜爽；叶底细嫩多芽、嫩绿明亮、匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Improved clonal cultivars resistant to diseases, pests and frost damage. Chinese original / 中文原文：raw_material：具有抗病虫害、抗冻害的无性系良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Yellow or red-yellow soil, rich in organic matter with good water retention, acidic at pH 4.5–5.5, at least 1 m deep and fertile. Chinese original / 中文原文：environment：土壤为黄壤或红黄壤，有机质丰富、保水性好，酸碱度在4.5～5.5之间，呈酸性，土层厚度在1m以上，土壤肥沃。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： April–June; one bud with one leaf or one bud with two leaves, without old leaves, fish leaves, old stems, pest- or disease-damaged leaves, or purple buds and leaves. Chinese original / 中文原文：harvest：4月-6月，一芽一叶、一芽二叶，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh-leaf spreading → fixation → strand alignment → drying → finished product. Chinese original / 中文原文：process：摊青→杀青→理条→干燥→成品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： The tea is delicate, with an attractive, distinctive form, tender vivid-green colour and oily lustre, uniform and clean. The liquor is bright tender green; the aroma has floral notes; the taste is fresh, mellow, sweet, rich and brisk; and the infused leaves are fine and tender with many buds, tender green, bright and evenly sized. Chinese original / 中文原文：quality：白茶细嫩，造型美且有特色，色泽翠嫩绿，油润，匀整，净度好；汤色嫩绿明亮；香气带有花香；滋味鲜醇、甘鲜、醇厚鲜爽；叶底细嫩多芽、嫩绿明亮、匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Recent development of Lichuan White Tea can be traced through cooperatives and agricultural branding. A 2024 county integrated-media interview records Chuanwu Cooperative's standardised production-base development and geographical-indication brand, showing the transition from local cultivation to organised operations. Chinese original / 中文原文：history：黎川白茶近年的发展可从合作社和农业品牌建设追踪。县融媒体2024年的采访记录船屋合作社的标准化基地建设及地理标志品牌，展现由地方种植向组织化经营发展的过程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lichuan: promoting the signature brands of distinctive agriculture | https://www.jxlcx.gov.cn/art/2024/9/7/art_2466_4214676.html Chinese original / 中文原文：黎川：唱响特色农业品牌“金名片” | https://www.jxlcx.gov.cn/art/2024/9/7/art_2466_4214676.html Reply to Recommendation No. 32 at the Second Session of the 18th County People's Congress. | https://www.jxlcx.gov.cn/art/2022/12/19/art_9733_3935383.html Chinese original / 中文原文：关于县十八届人大二次会议第32号建议的答复 | https://www.jxlcx.gov.cn/art/2022/12/19/art_9733_3935383.html culture： Lichuan brings white tea into farmers' harvest festivals, agricultural-product sales events and local specialty-agriculture displays. Cooperatives connect tea-picking labour, processing skills and village collective income, forming contemporary tea-growing life. Chinese original / 中文原文：culture：黎川把白茶带入农民丰收节、农产品展销和地方特色农业展示。合作社连接采茶劳动、加工技术与村集体收益，构成当代茶乡生活。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lichuan: promoting the signature brands of distinctive agriculture | https://www.jxlcx.gov.cn/art/2024/9/7/art_2466_4214676.html Chinese original / 中文原文：黎川：唱响特色农业品牌“金名片” | https://www.jxlcx.gov.cn/art/2024/9/7/art_2466_4214676.html Reply to Recommendation No. 32 at the Second Session of the 18th County People's Congress. | https://www.jxlcx.gov.cn/art/2022/12/19/art_9733_3935383.html Chinese original / 中文原文：关于县十八届人大二次会议第32号建议的答复 | https://www.jxlcx.gov.cn/art/2022/12/19/art_9733_3935383.html region： The protected area of Lichuan County, Fuzhou, Jiangxi Chinese original / 中文原文：region：江西省抚州市黎川县保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lichuan: promoting the signature brands of distinctive agriculture | https://www.jxlcx.gov.cn/art/2024/9/7/art_2466_4214676.html Chinese original / 中文原文：黎川：唱响特色农业品牌“金名片” | https://www.jxlcx.gov.cn/art/2024/9/7/art_2466_4214676.html Reply to Recommendation No. 32 at the Second Session of the 18th County People's Congress. | https://www.jxlcx.gov.cn/art/2022/12/19/art_9733_3935383.html Chinese original / 中文原文：关于县十八届人大二次会议第32号建议的答复 | https://www.jxlcx.gov.cn/art/2022/12/19/art_9733_3935383.html Step-by-step processing / 2025 GI protection requirements / green tea product route. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 绿茶产品流程 PDF pages 2053–2055, the Lichuan White Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2053—2055页，黎川白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Straightening ： The original lists “strip straightening” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 理条：原文将“理条”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： The tea is delicate, with an attractive, distinctive form, tender vivid-green colour and oily lustre, uniform and clean. The liquor is bright tender green; the aroma has floral notes; the taste is fresh, mellow, sweet, rich and brisk; and the infused leaves are fine and tender with many buds, tender green, bright and evenly sized. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：白茶细嫩，造型美且有特色，色泽翠嫩绿，油润，匀整，净度好；汤色嫩绿明亮；香气带有花香；滋味鲜醇、甘鲜、醇厚鲜爽；叶底细嫩多芽、嫩绿明亮、匀齐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2053. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2053页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / green-tea product requirements. ： Dry-leaf appearance: fine and tender, attractively and distinctively shaped, tender emerald green, lustrous, even, and clean. Liquor colour: bright tender green. Aroma: floral notes. Taste: fresh and mellow, sweet and fresh, mellow, full, and brisk. Infused leaves: fine, tender, bud-rich, bright tender green, and uniform. Chinese original / 中文原文：2025地理标志保护要求 / 绿茶产品保护要求：干茶外形：细嫩，造型美且有特色，翠嫩绿、油润、匀整、净度好；汤色：嫩绿明亮；香气：带有花香；滋味：鲜醇、甘鲜、醇厚鲜爽；叶底：细嫩多芽、嫩绿明亮、匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 2053–2055, Lichuan Baicha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2053—2055页，黎川白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas specified across eight towns and townships of Lichuan County, Fuzhou, Jiangxi Province: Zhouhu Village in Huashan Town, Sheping Village in Sheping Township, Dayun Village in Tanxi Township, Shili and Dianshan villages in Rifeng Town, Zhonghu Village in Hongcun Town, Desheng Village in Desheng Town, and Houcun Township. Chinese original / 中文原文：保护产地范围：江西省抚州市黎川县华山镇洲湖村、社苹乡社苹村、潭溪乡大芸村、日峰镇十里村、日峰镇点山村、宏村镇中湖村、德胜镇德胜村、厚村乡等8个乡镇现辖行政区域。 Raw materials & cultivars ： Improved clonal cultivars resistant to diseases, pests and frost damage. Chinese original / 中文原文：原料与品种：具有抗病虫害、抗冻害的无性系良种。 Growing environment ： Yellow or red-yellow soil, rich in organic matter with good water retention, acidic at pH 4.5–5.5, at least 1 m deep and fertile. Chinese original / 中文原文：生长环境：土壤为黄壤或红黄壤，有机质丰富、保水性好，酸碱度在4.5～5.5之间，呈酸性，土层厚度在1m以上，土壤肥沃。 Plucking requirements ： April–June; one bud with one leaf or one bud with two leaves, without old leaves, fish leaves, old stems, pest- or disease-damaged leaves, or purple buds and leaves. Chinese original / 中文原文：采摘要求：4月-6月，一芽一叶、一芽二叶，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶。 Processing requirements ： Fresh-leaf spreading → fixation → strand alignment → drying → finished product. Chinese original / 中文原文：加工要求：摊青→杀青→理条→干燥→成品。 Sensory qualities ： The tea is delicate, with an attractive, distinctive form, tender vivid-green colour and oily lustre, uniform and clean. The liquor is bright tender green; the aroma has floral notes; the taste is fresh, mellow, sweet, rich and brisk; and the infused leaves are fine and tender with many buds, tender green, bright and evenly sized. Chinese original / 中文原文：感官品质：白茶细嫩，造型美且有特色，色泽翠嫩绿，油润，匀整，净度好；汤色嫩绿明亮；香气带有花香；滋味鲜醇、甘鲜、醇厚鲜爽；叶底细嫩多芽、嫩绿明亮、匀齐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2053 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Lichuan White Tea liquor and shoots (Lichuan tourism display sample). Chinese original / 中文原文：实物图：黎川白茶冲泡茶汤与芽叶（黎川文旅展示样品） https://q9.itc.cn/q_70/images03/20240729/d8814f73755344d9a75acbafb7f16ba4.png https://www.sohu.com/a/797045119_121106994 Basis for the match: Item 4 in the original page's 'Recommended Specialties' section is explicitly titled 'Lichuan White Tea' and sits immediately beside this original image. The text identifies it as a specialty of Lichuan County, Fuzhou, Jiangxi Province; the end credits Lichuan Culture and Tourism and names the Lichuan County Culture, Radio, Television and Tourism Bureau as the organiser. Each original image was viewed. Pale yellow-green liquor and tender green buds and leaves are discernible in an actual glass, consistent with brewed green tea. Other food or tea-garden images from the article were not mixed in. Chinese original / 中文原文：对应依据：原页“特产推荐”第4项明确标题“黎川白茶”，紧邻该原图；正文明确江西省抚州市黎川县特产，文末标明黎川文旅及主办单位黎川县文化广电旅游局。逐张查看原图，真实玻璃杯中浅黄绿茶汤和嫩绿芽叶可辨，与绿茶冲泡形态相符。未将同文其他食物或茶园图混入。 The original photographer is undisclosed. No open licence was found in the public tourism article or its republication. Attribution is retained for private-library research reference only. Chinese original / 中文原文：原始摄影者未披露；公开文旅稿及转载页未见开放许可。保留出处，仅用于私有资料库研究参考。 Sample scope ： A brewed Lichuan Baicha sample displayed by Lichuan Culture and Tourism in a Rifeng Town speciality recommendation. Production batch, grade and company are undisclosed and are not inferred. Chinese original / 中文原文：样本范围：黎川文旅对日峰镇特产推荐展示的黎川白茶冲泡样品；未披露具体生产批次、等级或生产企业，不据此推定。 Zixi Baicha Chinese original / 中文原文：资溪白茶 The protected area of Zixi County, Fuzhou, Jiangxi Chinese original / 中文原文：江西省抚州市资溪县保护范围 identity： Zixi White Tea comes from Zixi County, Jiangxi Province. This entry records products within the GI protection area. The protection requirements describe buds/leaves coloured like jade frost and shaped like magnolia flowers. Chinese original / 中文原文：identity：资溪白茶产自江西省资溪县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：芽叶色如玉霜，形似玉兰。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local populations and other improved cultivars suitable for Zixi White Tea. Chinese original / 中文原文：raw_material：适宜制作资溪白茶的当地群种以及其它茶树良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mountain sites at 400 m elevation within the protected area. Soil is slightly sandy red loam, pH 4.5–5.6, organic matter ≥1.5%, and soil depth ≥50 cm. Chinese original / 中文原文：environment：保护区范围内海拔400m的山地。土壤质地为略带砂性的红壤土，土壤pH值4.5～5.6，土壤有机物质含量≥1.5%，土层厚度≥50cm。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Each year from mid-to-late March to mid-April, pick fresh shoots from a single bud to one bud with two newly unfolding leaves according to the standard. Chinese original / 中文原文：harvest：每年3月中下旬至4月中旬按照标准采摘一芽至一芽二叶初展的新鲜芽叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Processing flow. Picking fresh leaves → spreading → heat-fixing → straightening → drying. 2. Processing requirements. (1) Spreading. Maintain a room temperature of 20–25°C for 2–3 hours. Stop when the leaves are soft, release a green smell and have a moisture content of 60%–65%. (2) Heat-fixing. Maintain a temperature of 120–150°C for 6–10 minutes. Stop when the leaves darken and wilt, feel soft and loose in the hand, have stems that bend without breaking, lose their green smell and release a tea aroma, with weight loss of approximately 15%–20%. (3) Straightening. Maintain a temperature of 80–90°C for 25–30 minutes. Stop when at least 95% of the strips are rounded and straight and feel firm to the touch, at approximately 70% dryness. (4) Drying. Dry at 60–90°C for 1.5–2.5 hours. When the strips crumble to powder when pinched and moisture content is below 6.5%, immediately spread them to cool to room temperature. Chinese original / 中文原文：process：1.工艺流程。鲜叶采摘→摊青→杀青→理条→烘干。2.工艺要求。（1）摊青。室温控制在20～25℃，时间2-3小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。（2）杀青。温度控制在120～150℃。杀青时间6-10分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停止杀青。（3）理条。温度控制在80～90℃，时间25-30分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。（4）烘干。温度60～90℃，时间1.5-2.5小时，当手捏茶条成粉末，含水率低于6.5%时，立即摊凉至室温。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Buds/leaves are jade-frost coloured and magnolia-shaped. After brewing, blades are jade-white with emerald stems/veins; liquor is pale yellow, clear and bright. Aroma is freshly fragrant; taste fresh and brisk on entry with a sweet aftertaste. Chinese original / 中文原文：quality：芽叶色如玉霜，形似玉兰。泡制后叶张玉白，茎脉翠绿，汤色鹅黄，清澈明亮。香气清香扑鼻。滋味进口鲜爽，回味甘甜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2017 People's Daily entrepreneurship interview records Yao Genfu's visit to Zixi in 2005, subsequent introduction of seedlings from Anji, the first white-leaf tea harvest in 2008, and later expansion to several towns and townships. This is a traceable modern history of white-leaf tea promotion, not simply equivalent to “white down” in ancient texts. Chinese original / 中文原文：history：人民日报2017年的创业采访记录：姚根富2005年到资溪考察，随后从安吉引进茶苗，2008年采制首批白茶，再向多个乡镇扩展。这是一条可追踪的现代白叶茶推广史，不与古籍“白毫”简单画等号。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Interview report on entrepreneurship in Zixi Baicha | https://paper.people.com.cn/rmrbhwb/html/2017-03/28/content_1761575.htm Chinese original / 中文原文：资溪白茶创业采访报道 | https://paper.people.com.cn/rmrbhwb/html/2017-03/28/content_1761575.htm culture： Zixi Baicha's local development combines cooperatives, shared techniques and brand management, while tea gardens feature in ecotourism routes. Connecting growers' harvesting with mountain tourism makes modern cultivation experience a new part of local life. Chinese original / 中文原文：culture：资溪白茶的地方发展结合合作社、统一技术和品牌经营，茶园也进入生态旅游线路。茶农采摘与山区旅游相连接，使现代种植经验成为当地生活的新内容。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Interview report on entrepreneurship in Zixi Baicha | https://paper.people.com.cn/rmrbhwb/html/2017-03/28/content_1761575.htm Chinese original / 中文原文：资溪白茶创业采访报道 | https://paper.people.com.cn/rmrbhwb/html/2017-03/28/content_1761575.htm region： The protected area of Zixi County, Fuzhou, Jiangxi Chinese original / 中文原文：region：江西省抚州市资溪县保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Interview report on entrepreneurship in Zixi Baicha | https://paper.people.com.cn/rmrbhwb/html/2017-03/28/content_1761575.htm Chinese original / 中文原文：资溪白茶创业采访报道 | https://paper.people.com.cn/rmrbhwb/html/2017-03/28/content_1761575.htm Step-by-step processing / 2025 GI protection requirements / green-tea product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 绿茶产品加工要求 PDF pages 2056–2058, the Zixi White Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2056—2058页，资溪白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Picking fresh leaves ： The original lists “fresh-leaf picking” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 鲜叶采摘：原文将“鲜叶采摘”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading fresh leaves ： Maintain room temperature at 20–25°C for 2–3 hours. Stop spreading when the leaves are soft, give off a green-leaf odour and have 60%–65% moisture. Key observations: Chinese original / 中文原文：2. 摊青：室温控制在20～25℃，时间2-3小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： Maintain a temperature of 120–150°C for 6–10 minutes. Stop heat-fixing when the leaves darken and wilt, feel soft and loose in the hand, have stems that bend without breaking, lose their green smell and release a tea aroma, with weight loss of approximately 15%–20%. Key observations: Chinese original / 中文原文：3. 杀青：温度控制在120～150℃。杀青时间6-10分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停止杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening ： Maintain 80–90°C for 25–30 minutes. Stop straightening when at least 95% of the strips are rounded and straight and feel firm to the touch, at approximately 70% dryness. Key observations: Chinese original / 中文原文：4. 理条：温度控制在80～90℃，时间25-30分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying by baking ： Temperature 60–90°C, time 1.5–2.5 hours, until tea strips crumble to powder when pinched and moisture is below Key observations: Chinese original / 中文原文：5. 烘干：温度60～90℃，时间1.5-2.5小时，当手捏茶条成粉末，含水率低于 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Buds/leaves are jade-frost coloured and magnolia-shaped. After brewing, blades are jade-white with emerald stems/veins; liquor is pale yellow, clear and bright. Aroma is freshly fragrant; taste fresh and brisk on entry with a sweet aftertaste. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：芽叶色如玉霜，形似玉兰。泡制后叶张玉白，茎脉翠绿，汤色鹅黄，清澈明亮。香气清香扑鼻。滋味进口鲜爽，回味甘甜。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2056. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2056页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / green-tea product requirements. ： Dry-leaf appearance: buds and leaves coloured like jade frost and shaped like magnolia flowers. Liquor colour: pale yellow, clear and bright. Aroma: a pronounced fresh fragrance. Taste: fresh and brisk on entry, with a sweet finish. Infused leaves: jade-white leaf blades and emerald-green stems and veins. Chinese original / 中文原文：2025地理标志保护要求 / 绿茶产品保护要求：干茶外形：芽叶色如玉霜，形似玉兰；汤色：鹅黄，清澈明亮；香气：清香扑鼻；滋味：进口鲜爽，回味甘甜；叶底：泡制后叶张玉白，茎脉翠绿 Evidence Status: primary_source_verified； Location in the source: PDF pages 2056–2058, Zixi White Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2056—2058页，资溪白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of seven towns and townships in Zixi County, Jiangxi—Hecheng, Matoushan, Gaofu, Songshi and Wushi towns, and Gaotian and Shixia townships—and five forest farms: Gaofu, Matoushan, Shixia, Chenfang and Zhuxi. Chinese original / 中文原文：保护产地范围：江西省资溪县鹤城镇、马头山镇、高阜镇、嵩市镇、乌石镇、高田乡、石峡乡7个乡镇，高阜林场、马头山林场、石峡林场、陈坊林场、株溪林场5个林场现辖行政区域。 Raw materials & cultivars ： Local populations and other improved cultivars suitable for Zixi White Tea. Chinese original / 中文原文：原料与品种：适宜制作资溪白茶的当地群种以及其它茶树良种。 Growing environment ： Mountain sites at 400 m elevation within the protected area. Soil is slightly sandy red loam, pH 4.5–5.6, organic matter ≥1.5%, and soil depth ≥50 cm. Chinese original / 中文原文：生长环境：保护区范围内海拔400m的山地。土壤质地为略带砂性的红壤土，土壤pH值4.5～5.6，土壤有机物质含量≥1.5%，土层厚度≥50cm。 Plucking requirements ： Each year from mid-to-late March to mid-April, pick fresh shoots from a single bud to one bud with two newly unfolding leaves according to the standard. Chinese original / 中文原文：采摘要求：每年3月中下旬至4月中旬按照标准采摘一芽至一芽二叶初展的新鲜芽叶。 Processing requirements ： 1. Processing flow. Picking fresh leaves → spreading → heat-fixing → straightening → drying. 2. Processing requirements. (1) Spreading. Maintain a room temperature of 20–25°C for 2–3 hours. Stop when the leaves are soft, release a green smell and have a moisture content of 60%–65%. (2) Heat-fixing. Maintain a temperature of 120–150°C for 6–10 minutes. Stop when the leaves darken and wilt, feel soft and loose in the hand, have stems that bend without breaking, lose their green smell and release a tea aroma, with weight loss of approximately 15%–20%. (3) Straightening. Maintain a temperature of 80–90°C for 25–30 minutes. Stop when at least 95% of the strips are rounded and straight and feel firm to the touch, at approximately 70% dryness. (4) Drying. Dry at 60–90°C for 1.5–2.5 hours. When the strips crumble to powder when pinched and moisture content is below 6.5%, immediately spread them to cool to room temperature. Chinese original / 中文原文：加工要求：1.工艺流程。鲜叶采摘→摊青→杀青→理条→烘干。2.工艺要求。（1）摊青。室温控制在20～25℃，时间2-3小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。（2）杀青。温度控制在120～150℃。杀青时间6-10分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停止杀青。（3）理条。温度控制在80～90℃，时间25-30分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。（4）烘干。温度60～90℃，时间1.5-2.5小时，当手捏茶条成粉末，含水率低于6.5%时，立即摊凉至室温。 Sensory qualities ： Buds/leaves are jade-frost coloured and magnolia-shaped. After brewing, blades are jade-white with emerald stems/veins; liquor is pale yellow, clear and bright. Aroma is freshly fragrant; taste fresh and brisk on entry with a sweet aftertaste. Chinese original / 中文原文：感官品质：芽叶色如玉霜，形似玉兰。泡制后叶张玉白，茎脉翠绿，汤色鹅黄，清澈明亮。香气清香扑鼻。滋味进口鲜爽，回味甘甜。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2056 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Zixi Baicha dry tea and infused leaves (illustration from Pure Zixi reporting). Chinese original / 中文原文：实物图：资溪白茶干茶与冲泡叶底（纯净资溪报道配图） https://www.sinogi.cn/db/Upload/shikuang/316_1548060684_2979.jpg https://www.sinogi.cn/wap/index.php/product/show/id/2253 Basis for the match: The geographical indication origin-information platform’s Zixi White Tea page identifies Zixi County, Jiangxi. The original documentary-album image bears the “Pure Zixi” watermark; dry tea in a white presentation vessel and unfurled buds/leaves in a glass are both visible. Chinese original / 中文原文：对应依据：地理标志原产地信息共享平台资溪白茶专页标明江西资溪县产区，实况相册原图带纯净资溪水印；白色茶荷中的干茶和玻璃杯中舒展芽叶均可见。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Pure Zixi photograph included in the Zixi White Tea GI introduction; no producer, production year, or grade is listed. Chinese original / 中文原文：样本范围：资溪白茶地标介绍所收纯净资溪照片，未列生产者、采制年份或等级。 Yifeng Yingkequan Tea Chinese original / 中文原文：宜丰盈科泉茶 The protected area of Yifeng County, Yichun, Jiangxi Chinese original / 中文原文：江西省宜春市宜丰县保护范围 identity： Yifeng Yingkequan Tea comes from Yichun City, Jiangxi. This entry records the product within its GI-protected area. The protection requirements describe tight leaves with visible down, clear bright liquor, a lasting fresh aroma, a fresh brisk taste with returning sweetness, and even yellow-green infused leaves. Chinese original / 中文原文：identity：宜丰盈科泉茶产自江西省宜春市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧结显毫；汤色明亮清澈；香气清香持久；滋味鲜爽回甘；叶底黄绿匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Taojiang and Fuding Dabaicha cultivars, among others. Chinese original / 中文原文：raw_material：桃江、福鼎大白等品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose areas with slopes of 25° or less, soil pH 4.9–5.2, deep soil at least 50 cm thick, fertile land and a good ecological environment. Chinese original / 中文原文：environment：选择坡度25°以下，土壤pH值4.9～5.2，土层深厚，土体厚度≥50cm，土地肥沃，具有良好生态环境的区域。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh-leaf picking → spreading → heat-fixing → moisture redistribution → rolling → initial baking → “tracing back” (as written) → second baking → “tracing back” → aroma and down enhancement → sorting → packaging. Chinese original / 中文原文：process：鲜叶采摘→摊放→杀青→回潮→揉捻→初烘→回溯→二烘→回溯→提香提毫→捡剔→包装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tightly formed with visible down; bright, clear liquor; lasting fresh fragrance; fresh, brisk taste with a sweet aftertaste; yellow-green, even infused leaves. Chinese original / 中文原文：quality：外形紧结显毫；汤色明亮清澈；香气清香持久；滋味鲜爽回甘；叶底黄绿匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The Yingkequan tea house reorganized traditional skills during its modern revival. A 2025 interview records Wang Jianguang returning home to develop tea in 2016. Commerce-authority lists confirm Yingkequan’s inclusion in the fifth batch of Jiangxi time-honored brands. These are, respectively, a business-history account and a recognition record. Chinese original / 中文原文：history：盈科泉茶号在现代复兴中重新整理传统手艺。2025年采访记述王建光于2016年返乡发展茶业；商务部门名录确认盈科泉列入第五批江西老字号，二者分别是经营沿革与认定记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The key to Jiangxi tea-industry revitalization behind a “golden leaf” | https://jiangxi.jxnews.com.cn/system/2025/04/18/020846595.shtml Chinese original / 中文原文：一片“金叶子”背后的江西茶业振兴密码 | https://jiangxi.jxnews.com.cn/system/2025/04/18/020846595.shtml Science and technology courtyards illuminate the “fields of hope” | https://jx.people.com.cn/n2/2023/0531/c190181-40437855.html Chinese original / 中文原文：科技小院，点亮“希望的田野” | https://jx.people.com.cn/n2/2023/0531/c190181-40437855.html Notice from Jiangxi Department of Commerce Recognising the Fifth Batch of Jiangxi Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/articledeail/800 Chinese original / 中文原文：江西省商务厅关于认定第五批“江西老字号”的通知 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/articledeail/800 culture： The Yifeng Tea Science and Technology Backyard combines traditional experience with university research, improving Huangjin Tea appearance and black-tea oxidation, and reviving chloranthus scenting. The many teas sold by the tea house must not be treated as sharing the same process as this protected green-tea product. Chinese original / 中文原文：culture：宜丰茶叶科技小院将传统经验与高校研究结合，改进黄金茶外形、红茶发酵，并恢复珠兰花茶窨制。茶号所经营多类茶与本条受保护绿茶产品不能混为同一工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The key to Jiangxi tea-industry revitalization behind a “golden leaf” | https://jiangxi.jxnews.com.cn/system/2025/04/18/020846595.shtml Chinese original / 中文原文：一片“金叶子”背后的江西茶业振兴密码 | https://jiangxi.jxnews.com.cn/system/2025/04/18/020846595.shtml Science and technology courtyards illuminate the “fields of hope” | https://jx.people.com.cn/n2/2023/0531/c190181-40437855.html Chinese original / 中文原文：科技小院，点亮“希望的田野” | https://jx.people.com.cn/n2/2023/0531/c190181-40437855.html Notice from Jiangxi Department of Commerce Recognising the Fifth Batch of Jiangxi Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/articledeail/800 Chinese original / 中文原文：江西省商务厅关于认定第五批“江西老字号”的通知 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/articledeail/800 region： The protected area of Yifeng County, Yichun, Jiangxi Chinese original / 中文原文：region：江西省宜春市宜丰县保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The key to Jiangxi tea-industry revitalization behind a “golden leaf” | https://jiangxi.jxnews.com.cn/system/2025/04/18/020846595.shtml Chinese original / 中文原文：一片“金叶子”背后的江西茶业振兴密码 | https://jiangxi.jxnews.com.cn/system/2025/04/18/020846595.shtml Science and technology courtyards illuminate the “fields of hope” | https://jx.people.com.cn/n2/2023/0531/c190181-40437855.html Chinese original / 中文原文：科技小院，点亮“希望的田野” | https://jx.people.com.cn/n2/2023/0531/c190181-40437855.html Notice from Jiangxi Department of Commerce Recognising the Fifth Batch of Jiangxi Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/articledeail/800 Chinese original / 中文原文：江西省商务厅关于认定第五批“江西老字号”的通知 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/articledeail/800 Step-by-step processing / 2025 GI protection requirements / original route (retaining the word “retracing”). Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 原文流程（保留回溯用词） PDF pages 2080–2082, the Yifeng Yingkequan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original twice uses the term huisu, 'tracing back', which is retained here rather than silently changed to huichao, 'moisture equilibration'. The terminology awaits verification by the issuing authority. Chinese original / 中文原文：PDF第2080—2082页，宜丰盈科泉茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件两次使用“回溯”，此处照录，不擅自改为“回潮”；术语待原发布部门核实。 1. Picking fresh leaves ： The original lists “fresh-leaf picking” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 鲜叶采摘：原文将“鲜叶采摘”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading ： The original lists “spreading” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 摊放：原文将“摊放”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： The original lists “heat-fixing” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 杀青：原文将“杀青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Moisture equilibration ： The original lists 'moisture equilibration' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 回潮：原文将“回潮”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Rolling ： The original lists “rolling” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 揉捻：原文将“揉捻”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Initial baking ： The original lists “initial drying” as step 6 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 初烘：原文将“初烘”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Tracing back ： The original lists ““tracing back” (as written)” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 回溯：原文将“回溯”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Second baking ： The original lists “second drying” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 二烘：原文将“二烘”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Tracing back ： The original lists 'traceback' as stage 9 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：9. 回溯：原文将“回溯”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Developing aroma and bringing out down ： The original lists “aroma development and bringing out down” as step 10 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 提香提毫：原文将“提香提毫”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Picking out unwanted material ： The original lists “sorting” as stage 11 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：11. 捡剔：原文将“捡剔”列为本版本第11道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 12. Packaging ： The original lists “packaging” as step 12 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：12. 包装：原文将“包装”列为本版本第12道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tightly formed with visible down; bright, clear liquor; lasting fresh fragrance; fresh, brisk taste with a sweet aftertaste; yellow-green, even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形紧结显毫；汤色明亮清澈；香气清香持久；滋味鲜爽回甘；叶底黄绿匀整。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2080. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2080页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： A total of 32 administrative villages and sub-farms in nine towns, townships and farms of Yifeng County, Yichun, Jiangxi Province: Huaqiao, Tong'an and Tianbao townships; Tanshan and Huanggang towns; Huanggangshan and Shihuajian reclamation farms; and Cheshang and Shuangfeng forest farms. Chinese original / 中文原文：保护产地范围：江西省宜春市宜丰县花桥乡、同安乡、天宝乡、潭山镇、黄岗山垦殖场、黄岗镇、石花尖垦殖场、车上林场、双峰林场共9个乡（镇、场）32个行政村（分场）。 Raw materials & cultivars ： Taojiang and Fuding Dabaicha cultivars, among others. Chinese original / 中文原文：原料与品种：桃江、福鼎大白等品种。 Growing environment ： Choose areas with slopes of 25° or less, soil pH 4.9–5.2, deep soil at least 50 cm thick, fertile land and a good ecological environment. Chinese original / 中文原文：生长环境：选择坡度25°以下，土壤pH值4.9～5.2，土层深厚，土体厚度≥50cm，土地肥沃，具有良好生态环境的区域。 Processing requirements ： Fresh-leaf picking → spreading → heat-fixing → moisture redistribution → rolling → initial baking → “tracing back” (as written) → second baking → “tracing back” → aroma and down enhancement → sorting → packaging. Chinese original / 中文原文：加工要求：鲜叶采摘→摊放→杀青→回潮→揉捻→初烘→回溯→二烘→回溯→提香提毫→捡剔→包装。 Sensory qualities ： Tightly formed with visible down; bright, clear liquor; lasting fresh fragrance; fresh, brisk taste with a sweet aftertaste; yellow-green, even infused leaves. Chinese original / 中文原文：感官品质：外形紧结显毫；汤色明亮清澈；香气清香持久；滋味鲜爽回甘；叶底黄绿匀整。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2080 The original uses “retracing” twice. It is retained here rather than silently changed to “moisture equilibration”; the term awaits verification by the issuing authority. Chinese original / 中文原文：原件两次使用“回溯”，此处照录，不擅自改为“回潮”；术语待原发布部门核实。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Jing'an Baicha Chinese original / 中文原文：靖安白茶 The protected area of Jing'an County, Yichun, Jiangxi Chinese original / 中文原文：江西省宜春市靖安县保护范围 identity： Jing'an White Tea comes from Jing'an County, Jiangxi Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, straight strips shaped like phoenix feathers, coloured like jade frost, with an oily, bright lustre. Chinese original / 中文原文：identity：靖安白茶产自江西省靖安县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧直，形如凤羽，色如玉霜，油润光亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local populations and other improved cultivars suitable for Jing’an White Tea. Chinese original / 中文原文：raw_material：适宜制作靖安白茶的当地群体种以及其它茶树良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mountain land within the production area at elevations ≥400 m. Soil types are red soil, yellow soil, purple soil and alluvial soil, with loam or sandy-loam texture. Soil depth ≥1 m, groundwater level <1 m, pH 4.5–6.5, and soil organic matter content ≥2%. Chinese original / 中文原文：environment：产地范围内海拔≥400m的山地。土壤类型为红壤、黄壤、紫色土以及冲积土，土壤质地为壤土或砂壤土。土层厚度≥1m，地下水位＜1m，pH值4.5～6.5，土壤有机质含量≥2%。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： From mid-to-late March to mid-April each year, pick fresh shoots from a single bud to one bud with two newly opening leaves, according to the standard. Chinese original / 中文原文：harvest：每年3月中下旬至4月中旬，按照标准采摘一芽至一芽二叶初展的新鲜芽叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Processing flow. Picking fresh leaves → spreading → heat-fixing → straightening → drying. 2. Processing requirements. (1) Spreading. Maintain a room temperature of 20–25°C for 4–8 hours. Stop when the leaves are soft, release a green smell and have a moisture content of 60%–65%. (2) Heat-fixing. Maintain a pan temperature of 200–230°C for 4–6 minutes. Stop when the leaves darken and wilt, feel soft and loose in the hand, have stems that bend without breaking, lose their green smell and release a tea aroma, with weight loss of approximately 15%–20%. (3) Straightening. Maintain a pan temperature of 90–110°C for 7–9 minutes. Stop when at least 95% of the strips are rounded and straight and feel firm to the touch, at approximately 70% dryness. (4) Drying. Dry at 85–95°C for 30–60 minutes. When the strips crumble to powder when pinched and moisture content is below 6.5%, immediately spread them to cool to room temperature. Finally, package and store. Chinese original / 中文原文：process：1.工艺流程。鲜叶采摘→摊青→杀青→理条→烘干。2.工艺要求。（1）摊青。室温控制在20～25℃，时间4-8小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。（2）杀青。锅温控制在200～230℃，杀青时间4-6分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停杀青。（3）理条。锅温控制在90～110℃，时间7-9分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。（4）烘干。温度85～95℃，时间30-60分钟，当手捏茶条成粉末，含水率低于6.5%时，立即摊凉至室温。最后包装存放。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tight, straight strips shaped like phoenix feathers, coloured like jade frost, with an oily, bright lustre. Internal quality includes a rich aroma, a fresh, brisk, sweet and mellow taste, and clear, bright pale-yellow liquor. Infused leaves are delicate clustered shoots, with jade-white blades and vivid-green veins. Chinese original / 中文原文：quality：外形条索紧直，形如凤羽，色如玉霜，油润光亮。内质香气馥郁，滋味鲜爽甘醇，汤色鹅黄，清澈明亮。叶底细嫩成朵，叶面玉白，叶脉翠绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2009 agricultural information report already records Jing’an agricultural researchers establishing white-tea seedling and demonstration bases and expanding cultivation after years of breeding. This supports formation of the modern white-leaf tea industry, not direct equivalence between local ancient tea history and the current product. Chinese original / 中文原文：history：2009年农业信息报道已记录靖安农业科研人员经过多年培育，建立白茶苗木基地、示范基地并扩大种植。这支持现代白叶茶产业的形成，不支持把当地古代产茶史直接等同现产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White Tea — A Shining Pearl of Jing'an | https://www.chinacoop.gov.cn/HTML/2009/06/03/27504.html Chinese original / 中文原文：白茶——靖安的一颗璀璨明珠 | https://www.chinacoop.gov.cn/HTML/2009/06/03/27504.html Jiangxi: convenient tax services bring a “spring breeze” to tea gardens | https://www.chinatax.gov.cn/chinatax/n810219/n810739/c5240519/content.html Chinese original / 中文原文：江西：便民办税“春风”拂茶园 | https://www.chinatax.gov.cn/chinatax/n810219/n810739/c5240519/content.html culture： Jing'an uses a white-leaf-tea cultural street for tasting, trading and leisure, and connects tea mountains, factories and industrial parks into tourism routes. Baicha thus moves beyond an agricultural product into local public cultural space. Chinese original / 中文原文：culture：靖安以白茶文化街展示品鉴、交易和休闲活动，并把茶山、茶厂、产业园串联为茶旅线路；白茶由农产品进一步进入地方公共文化空间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White Tea — A Shining Pearl of Jing'an | https://www.chinacoop.gov.cn/HTML/2009/06/03/27504.html Chinese original / 中文原文：白茶——靖安的一颗璀璨明珠 | https://www.chinacoop.gov.cn/HTML/2009/06/03/27504.html Jiangxi: convenient tax services bring a “spring breeze” to tea gardens | https://www.chinatax.gov.cn/chinatax/n810219/n810739/c5240519/content.html Chinese original / 中文原文：江西：便民办税“春风”拂茶园 | https://www.chinatax.gov.cn/chinatax/n810219/n810739/c5240519/content.html region： The protected area of Jing'an County, Yichun, Jiangxi Chinese original / 中文原文：region：江西省宜春市靖安县保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported White Tea — A Shining Pearl of Jing'an | https://www.chinacoop.gov.cn/HTML/2009/06/03/27504.html Chinese original / 中文原文：白茶——靖安的一颗璀璨明珠 | https://www.chinacoop.gov.cn/HTML/2009/06/03/27504.html Jiangxi: convenient tax services bring a “spring breeze” to tea gardens | https://www.chinatax.gov.cn/chinatax/n810219/n810739/c5240519/content.html Chinese original / 中文原文：江西：便民办税“春风”拂茶园 | https://www.chinatax.gov.cn/chinatax/n810219/n810739/c5240519/content.html Step-by-step processing / 2025 GI protection requirements / green-tea product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 绿茶产品加工要求 PDF pages 2091–2093, the processing section for Jing'an Baicha. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2091—2093页，靖安白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Picking fresh leaves ： The original lists “fresh-leaf picking” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 鲜叶采摘：原文将“鲜叶采摘”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading fresh leaves ： Keep room temperature at 20–25°C for 4–8 hours. Stop spreading when leaves soften, release grassy odor, and reach 60%–65% moisture. Key observations: Chinese original / 中文原文：2. 摊青：室温控制在20～25℃，时间4-8小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： Keep the pan at 200–230°C and heat-fix for 4–6 minutes. Stop when leaves darken and wilt, feel soft and loose when squeezed, have stems that bend without breaking, lose grassy odor, release tea aroma, and reach about 15%–20% weight loss. Key observations: Chinese original / 中文原文：3. 杀青：锅温控制在200～230℃，杀青时间4-6分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening ： Maintain pan temperature at 90–110°C for 7–9 minutes. Stop alignment when at least 95% of strips are round and straight and feel firm to the touch, at about 70% dryness. Key observations: Chinese original / 中文原文：4. 理条：锅温控制在90～110℃，时间7-9分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying by baking ： Temperature 85–95°C, time 30–60 minutes, until tea strips crumble to powder when pinched and moisture is below Key observations: Chinese original / 中文原文：5. 烘干：温度85～95℃，时间30-60分钟，当手捏茶条成粉末，含水率低于 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, straight strips shaped like phoenix feathers, coloured like jade frost, with an oily, bright lustre. Internal quality includes a rich aroma, a fresh, brisk, sweet and mellow taste, and clear, bright pale-yellow liquor. Infused leaves are delicate clustered shoots, with jade-white blades and vivid-green veins. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧直，形如凤羽，色如玉霜，油润光亮。内质香气馥郁，滋味鲜爽甘醇，汤色鹅黄，清澈明亮。叶底细嫩成朵，叶面玉白，叶脉翠绿。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2091. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2091页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of five townships and towns in Jing'an County, Jiangxi: Zhongyuan, Luowan, Zaodu, Sanzhualun and Baofeng. Chinese original / 中文原文：保护产地范围：江西省靖安县中源乡、罗湾乡、璪都镇、三爪仑乡、宝峰镇5个乡镇现辖行政区域。 Raw materials & cultivars ： Local populations and other improved cultivars suitable for Jing’an White Tea. Chinese original / 中文原文：原料与品种：适宜制作靖安白茶的当地群体种以及其它茶树良种。 Growing environment ： Mountain land within the production area at elevations ≥400 m. Soil types are red soil, yellow soil, purple soil and alluvial soil, with loam or sandy-loam texture. Soil depth ≥1 m, groundwater level <1 m, pH 4.5–6.5, and soil organic matter content ≥2%. Chinese original / 中文原文：生长环境：产地范围内海拔≥400m的山地。土壤类型为红壤、黄壤、紫色土以及冲积土，土壤质地为壤土或砂壤土。土层厚度≥1m，地下水位＜1m，pH值4.5～6.5，土壤有机质含量≥2%。 Plucking requirements ： From mid-to-late March to mid-April each year, pick fresh shoots from a single bud to one bud with two newly opening leaves, according to the standard. Chinese original / 中文原文：采摘要求：每年3月中下旬至4月中旬，按照标准采摘一芽至一芽二叶初展的新鲜芽叶。 Processing requirements ： 1. Processing flow. Picking fresh leaves → spreading → heat-fixing → straightening → drying. 2. Processing requirements. (1) Spreading. Maintain a room temperature of 20–25°C for 4–8 hours. Stop when the leaves are soft, release a green smell and have a moisture content of 60%–65%. (2) Heat-fixing. Maintain a pan temperature of 200–230°C for 4–6 minutes. Stop when the leaves darken and wilt, feel soft and loose in the hand, have stems that bend without breaking, lose their green smell and release a tea aroma, with weight loss of approximately 15%–20%. (3) Straightening. Maintain a pan temperature of 90–110°C for 7–9 minutes. Stop when at least 95% of the strips are rounded and straight and feel firm to the touch, at approximately 70% dryness. (4) Drying. Dry at 85–95°C for 30–60 minutes. When the strips crumble to powder when pinched and moisture content is below 6.5%, immediately spread them to cool to room temperature. Finally, package and store. Chinese original / 中文原文：加工要求：1.工艺流程。鲜叶采摘→摊青→杀青→理条→烘干。2.工艺要求。（1）摊青。室温控制在20～25℃，时间4-8小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。（2）杀青。锅温控制在200～230℃，杀青时间4-6分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停杀青。（3）理条。锅温控制在90～110℃，时间7-9分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。（4）烘干。温度85～95℃，时间30-60分钟，当手捏茶条成粉末，含水率低于6.5%时，立即摊凉至室温。最后包装存放。 Sensory qualities ： Tight, straight strips shaped like phoenix feathers, coloured like jade frost, with an oily, bright lustre. Internal quality includes a rich aroma, a fresh, brisk, sweet and mellow taste, and clear, bright pale-yellow liquor. Infused leaves are delicate clustered shoots, with jade-white blades and vivid-green veins. Chinese original / 中文原文：感官品质：外形条索紧直，形如凤羽，色如玉霜，油润光亮。内质香气馥郁，滋味鲜爽甘醇，汤色鹅黄，清澈明亮。叶底细嫩成朵，叶面玉白，叶脉翠绿。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2091 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Jing'an White Tea Liquor and Infused Leaves (Mingyue Tianxia Bancha Banqi Sample) Chinese original / 中文原文：实物图：靖安白茶冲泡茶汤及叶底（茗悦天下半茶半器样本） https://img01.yzcdn.cn/upload_files/2025/12/12/FqLGOimbyCcRho4zBogMGNSz92gu.png!middle.jpg https://detail.youzan.com/show/goods?alias=39otina1&from_source=gbox_seo Basis for the match: The verified Mingyue Tianxia shop’s product is titled Special Grade Jing’an White Tea. Its original detail panel names Jing’an White Tea and Jing’an County, Jiangxi origin. The specimen image shows pale-yellow liquor and unfurled buds/leaves in a glass pot, distinguished from other recommended teas on the page. Chinese original / 中文原文：对应依据：茗悦天下认证商城单品题名为特级靖安白茶；原商品详情展板标品名靖安白茶、产地江西靖安县，实物图为玻璃壶中的浅黄色茶汤和舒展芽叶，已与同页其他茶推荐区分。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Special Grade Jing’an White Tea spring 2025 sample from Mingyue Tianxia’s Bancha Banqi. Origin follows the merchant’s public panel; supply chain not independently audited. Chinese original / 中文原文：样本范围：茗悦天下半茶半器特级靖安白茶2025春茶商品样本；产地依商家公开展板标注，未独立审计供应链。 Hefeng Tea Chinese original / 中文原文：鹤峰茶 Hefeng County, Hubei Chinese original / 中文原文：湖北省鹤峰县 identity： Hefeng Tea comes from Hefeng County, Hubei. This entry records the product within its GI-protected area. The protection requirements describe good infusion endurance, a strong aroma and a mellow taste. Chinese original / 中文原文：identity：鹤峰茶产自湖北省鹤峰县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：耐冲泡，香气浓，味道醇。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local population cultivars and other medium- and small-leaf cultivars suitable for Hefeng Tea. Chinese original / 中文原文：raw_material：当地群体种以及适宜加工鹤峰茶的其他中小叶树种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Within the production area, elevation is 500–1,000 metres, soil pH 4.0–6.0, and soil type yellow or yellow-brown soil, with organic matter content ≥1.5% and soil depth ≥50 cm. Chinese original / 中文原文：environment：产地范围内海拔500～1000米，pH值4.0～6.0，土壤类型为黄壤或黄棕壤土，有机质含量≥1.5%，土层厚度≥50cm。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： From mid-March to late April, pick fresh shoots from single buds to one bud and two leaves according to the standard. Do not pick diseased or pest-damaged leaves, purple leaves, fish leaves or red leaves. Special grade: mainly single buds and one bud with one just-unfolding leaf; single buds and one-bud-one-leaf shoots together account for 98%. Grade 1: mainly one bud and one leaf, accounting for 90%. Grade 2: mainly one bud and two leaves, accounting for 80%. Chinese original / 中文原文：harvest：3月中旬至4月下旬按标准采摘单芽至一芽二叶鲜叶。不得采摘病虫叶、紫叶、鱼叶和红叶。特级：芽叶组成：单芽、一芽一叶初展为主；具体比例：单芽、一芽一叶占98%。一级：芽叶组成：一芽一叶为主；具体比例：一芽一叶占90%。二级：芽叶组成：一芽二叶为主；具体比例：一芽二叶占80%。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Processing flow. Spreading → heat-fixing → rolling → initial drying → shaping and bringing out the down (hot-air-dried green tea) → final drying → aroma enhancement. 2. Processing requirements. (1) Spreading. The leaf layer must not exceed 5 cm. Spread for 5–8 hours, turning once every 2–3 hours, until fresh-leaf moisture content reaches 70%–75%. (2) Heat-fixing. Maintain a temperature of 120–170°C and a moisture content of 58%–60% in the heat-fixed leaves. Spread promptly to cool afterwards. (3) Rolling. Roll for 15–35 minutes, until the buds and leaves form tightly curled strips and the proportion formed into strips is at least 90%. (4) Initial drying. Use hot-air drying or pan-drying at 110–130°C, until moisture content reaches 45%–55%. Promptly spread to cool and equilibrate moisture afterwards. (5) Shaping and bringing out the down (hot-air-dried green tea). Shape at 80–90°C, alternating straightening, rubbing and drawing-out movements, until moisture content reaches 15%–20%. Promptly spread to cool afterwards. (6) Final drying. Use hot-air drying or pan-drying at 60–80°C for 30–45 minutes, to a moisture content of 6%–7%. (7) Aroma enhancement. Use hot-air drying or pan-drying at 90–100°C for 3–5 minutes, to a moisture content at most 6%. Chinese original / 中文原文：process：1.工艺流程。摊放→杀青→揉捻→初干→整形提毫（烘青）→足干→提香。2.工艺要求。（1）摊放。叶层厚度不超过5cm，摊放时间为5-8小时，每2-3小时要翻叶1次。摊放至鲜叶含水量达70%～75%。（2）杀青。杀青温度控制在120～170℃，杀青叶含水量控制在58%～60%。杀青后及时摊凉。（3）揉捻。揉捻时间为15-35分钟，揉捻至芽叶卷紧成条，成条率在90%以上。（4）初干。采用烘干或炒干方式，温度控制在110～130℃，烘至初干叶含水量45%～55%。初干后及时摊凉回潮。（5）整形提毫（烘青）。整形温度80～90℃，采用理条、搓条、抽条方式交替进行，至茶叶含水量15%～20%。整形后及时摊凉。（6）足干。采用烘干或炒干方式，温度60～80℃，时间30～45分钟，足干至含水量6%～7%。（7）提香。采用烘干或炒干方式，温度90～100℃，时间3-5分钟，至含水量达6%以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Withstands repeated infusions, with a strong aroma and mellow taste. (1) Oven-dried green tea: fine, tight, even leaves with visible down; lustrous emerald green; a lasting fresh fragrance; a fresh, mellow, sweet, brisk taste; bright tender-green liquor; and even, bright tender-green infused leaves. (2) Pan-fired green tea: tight, slender leaves with visible down and pointed tips; lustrous dark green; a lasting chestnut aroma; a fresh, mellow, sweet, brisk taste; bright tender-green liquor; and even, bright tender-green infused leaves. Chinese original / 中文原文：quality：耐冲泡，香气浓，味道醇。（1）烘青。外形紧细匀整显毫，色泽翠绿油润，香气清香持久，滋味鲜醇，甘爽，汤色嫩绿明亮，叶底嫩绿明亮、匀齐。（2）炒青。外形紧秀显毫显锋苗，色泽墨绿油润，香气栗香持久，滋味鲜醇，甘爽，汤色嫩绿明亮，叶底嫩绿明亮、匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Hefeng's tea history is connected with tea production and trade in the Rongmei area. A tea merchants' conference report from Hubei's Department of Agriculture and Rural Affairs quotes Gu Cai's Rongmei Travel Notes to illustrate tea's place in local social life. This is a quotation in a modern report and does not establish the current product's creation year. The promotion of area-wide organic production after 2017 is a clearly identifiable phase of modern industrial transformation. Chinese original / 中文原文：history：鹤峰茶史与容美地区的茶叶生产贸易相连。湖北省农业农村厅的茶商大会报道援引顾彩《容美纪游》，说明茶在当地社会生活中的位置；这是现代报道的引述，未据此确定现行产品的创制年。2017年以后当地推动全域有机建设，是现代产业转型的明确阶段。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hefeng County: Hubei Hefeng Tea Merchants Conference successfully held | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/sgcbgs/201910/t20191029_111548.shtml Chinese original / 中文原文：鹤峰县：湖北鹤峰茶商大会胜利召开 | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/sgcbgs/201910/t20191029_111548.shtml culture： Tujia “four-course tea,” tea songs, tea etiquette and hospitality customs form Hefeng tea culture. Reports also mention local memories such as “Baihe Well water and Liujiashi tea,” connecting springs, settlements and drinking experience. Chinese original / 中文原文：culture：土家族“四道茶”、茶歌、茶礼和待客习俗构成鹤峰茶文化。报道同时提到“白鹤井水、留驾司茶”等地方记忆，体现山泉、聚落与饮茶经验的联系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hefeng County: Hubei Hefeng Tea Merchants Conference successfully held | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/sgcbgs/201910/t20191029_111548.shtml Chinese original / 中文原文：鹤峰县：湖北鹤峰茶商大会胜利召开 | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/sgcbgs/201910/t20191029_111548.shtml Step-by-step processing / 2025 GI protection requirements / named-product processing requirements (shaping and bringing out down apply only to the oven-dried green tea version). Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求（整形提毫限烘青） PDF pages 2108–2111, the Hefeng Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2108—2111页，鹤峰茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading ： Leaf layer no more than 5 cm; spread for 5–8 hours, turning once every 2–3 hours, until fresh-leaf moisture reaches 70%–75%. Key observations: Chinese original / 中文原文：1. 摊放：叶层厚度不超过5cm，摊放时间为5-8小时，每2-3小时要翻叶1次。摊放至鲜叶含水量达70%～75%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Keep heat-fixing at 120–170°C and the heat-fixed leaves at 58%–60% moisture. Promptly spread to cool afterwards. Key observations: Chinese original / 中文原文：2. 杀青：杀青温度控制在120～170℃，杀青叶含水量控制在58%～60%。杀青后及时摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Roll for 15–35 minutes until the shoots form tight strands, with a strand-formation rate of at least 90%. Key observations: Chinese original / 中文原文：3. 揉捻：揉捻时间为15-35分钟，揉捻至芽叶卷紧成条，成条率在90%以上。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial drying ： Use baking or pan-drying at 110–130°C until the initially dried leaves contain 45%–55% moisture. Promptly spread them to cool and equilibrate moisture after initial drying. Key observations: Chinese original / 中文原文：4. 初干：采用烘干或炒干方式，温度控制在110～130℃，烘至初干叶含水量45%～55%。初干后及时摊凉回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Shaping and bringing out the down (hot-air-dried green tea) ： Shape at 80–90°C, alternating straightening, rubbing, and drawing out strips, until moisture content is 15%–20%. Promptly spread to cool after shaping. Key observations: Chinese original / 中文原文：5. 整形提毫（烘青）：整形温度80～90℃，采用理条、搓条、抽条方式交替进行，至茶叶含水量15%～20%。整形后及时摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Final drying ： Dry by baking or pan-frying at 60–80°C for 30–45 minutes, until fully dry with moisture content 6%–7%. Key observations: Chinese original / 中文原文：6. 足干：采用烘干或炒干方式，温度60～80℃，时间30～45分钟，足干至含水量6%～7%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Aroma development ： Bake or pan-dry at 90–100°C for 3–5 minutes until moisture is at most 6%. Key observations: Chinese original / 中文原文：7. 提香：采用烘干或炒干方式，温度90～100℃，时间3-5分钟，至含水量达6%以下。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Withstands repeated infusions, with a strong aroma and mellow taste. (1) Oven-dried green tea: fine, tight, even leaves with visible down; lustrous emerald green; a lasting fresh fragrance; a fresh, mellow, sweet, brisk taste; bright tender-green liquor; and even, bright tender-green infused leaves. (2) Pan-fired green tea: tight, slender leaves with visible down and pointed tips; lustrous dark green; a lasting chestnut aroma; a fresh, mellow, sweet, brisk taste; bright tender-green liquor; and even, bright tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：耐冲泡，香气浓，味道醇。（1）烘青。外形紧细匀整显毫，色泽翠绿油润，香气清香持久，滋味鲜醇，甘爽，汤色嫩绿明亮，叶底嫩绿明亮、匀齐。（2）炒青。外形紧秀显毫显锋苗，色泽墨绿油润，香气栗香持久，滋味鲜醇，甘爽，汤色嫩绿明亮，叶底嫩绿明亮、匀齐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2108. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2108页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / baked green tea ： Dry-leaf appearance: tight, slender, uniform strips with visible down, vivid green and glossy. Liquor colour: bright tender green. Aroma: lasting and fresh. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender green, bright and evenly sized. Chinese original / 中文原文：2025地理标志保护要求 / 烘青：干茶外形：紧细匀整显毫，翠绿油润；汤色：嫩绿明亮；香气：清香持久；滋味：鲜醇、甘爽；叶底：嫩绿明亮、匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 2108–2111, Hefeng Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2108—2111页，鹤峰茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / pan-fired green tea ： Dry-leaf appearance: tight and elegant, with visible down and pointed tips, lustrous dark green. Liquor colour: bright tender green. Aroma: lasting chestnut. Taste: fresh, mellow, sweet and brisk. Infused leaves: bright tender green and even. Chinese original / 中文原文：2025地理标志保护要求 / 炒青：干茶外形：紧秀显毫显锋苗，墨绿油润；汤色：嫩绿明亮；香气：栗香持久；滋味：鲜醇、甘爽；叶底：嫩绿明亮、匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 2108–2111, Hefeng Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2108—2111页，鹤峰茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of nine towns and townships in Hefeng County, Hubei Province: Tielu Bai Ethnic Township, Zouma Town, Wuli, Yanzi, Zhongying, Xiaping, Wuyang and Taiping townships, and Rongmei Town. Chinese original / 中文原文：保护产地范围：湖北省鹤峰县铁炉白族乡、走马镇、五里乡、燕子乡、中营乡、下坪乡、邬阳乡、太平乡、容美镇9个乡镇现辖行政区域。 Raw materials & cultivars ： Local population cultivars and other medium- and small-leaf cultivars suitable for Hefeng Tea. Chinese original / 中文原文：原料与品种：当地群体种以及适宜加工鹤峰茶的其他中小叶树种。 Growing environment ： Within the production area, elevation is 500–1,000 metres, soil pH 4.0–6.0, and soil type yellow or yellow-brown soil, with organic matter content ≥1.5% and soil depth ≥50 cm. Chinese original / 中文原文：生长环境：产地范围内海拔500～1000米，pH值4.0～6.0，土壤类型为黄壤或黄棕壤土，有机质含量≥1.5%，土层厚度≥50cm。 Plucking requirements ： From mid-March to late April, pick fresh shoots from single buds to one bud and two leaves according to the standard. Do not pick diseased or pest-damaged leaves, purple leaves, fish leaves or red leaves. Special grade: mainly single buds and one bud with one just-unfolding leaf; single buds and one-bud-one-leaf shoots together account for 98%. Grade 1: mainly one bud and one leaf, accounting for 90%. Grade 2: mainly one bud and two leaves, accounting for 80%. Chinese original / 中文原文：采摘要求：3月中旬至4月下旬按标准采摘单芽至一芽二叶鲜叶。不得采摘病虫叶、紫叶、鱼叶和红叶。特级：芽叶组成：单芽、一芽一叶初展为主；具体比例：单芽、一芽一叶占98%。一级：芽叶组成：一芽一叶为主；具体比例：一芽一叶占90%。二级：芽叶组成：一芽二叶为主；具体比例：一芽二叶占80%。 Processing requirements ： 1. Processing flow. Spreading → heat-fixing → rolling → initial drying → shaping and bringing out the down (hot-air-dried green tea) → final drying → aroma enhancement. 2. Processing requirements. (1) Spreading. The leaf layer must not exceed 5 cm. Spread for 5–8 hours, turning once every 2–3 hours, until fresh-leaf moisture content reaches 70%–75%. (2) Heat-fixing. Maintain a temperature of 120–170°C and a moisture content of 58%–60% in the heat-fixed leaves. Spread promptly to cool afterwards. (3) Rolling. Roll for 15–35 minutes, until the buds and leaves form tightly curled strips and the proportion formed into strips is at least 90%. (4) Initial drying. Use hot-air drying or pan-drying at 110–130°C, until moisture content reaches 45%–55%. Promptly spread to cool and equilibrate moisture afterwards. (5) Shaping and bringing out the down (hot-air-dried green tea). Shape at 80–90°C, alternating straightening, rubbing and drawing-out movements, until moisture content reaches 15%–20%. Promptly spread to cool afterwards. (6) Final drying. Use hot-air drying or pan-drying at 60–80°C for 30–45 minutes, to a moisture content of 6%–7%. (7) Aroma enhancement. Use hot-air drying or pan-drying at 90–100°C for 3–5 minutes, to a moisture content at most 6%. Chinese original / 中文原文：加工要求：1.工艺流程。摊放→杀青→揉捻→初干→整形提毫（烘青）→足干→提香。2.工艺要求。（1）摊放。叶层厚度不超过5cm，摊放时间为5-8小时，每2-3小时要翻叶1次。摊放至鲜叶含水量达70%～75%。（2）杀青。杀青温度控制在120～170℃，杀青叶含水量控制在58%～60%。杀青后及时摊凉。（3）揉捻。揉捻时间为15-35分钟，揉捻至芽叶卷紧成条，成条率在90%以上。（4）初干。采用烘干或炒干方式，温度控制在110～130℃，烘至初干叶含水量45%～55%。初干后及时摊凉回潮。（5）整形提毫（烘青）。整形温度80～90℃，采用理条、搓条、抽条方式交替进行，至茶叶含水量15%～20%。整形后及时摊凉。（6）足干。采用烘干或炒干方式，温度60～80℃，时间30～45分钟，足干至含水量6%～7%。（7）提香。采用烘干或炒干方式，温度90～100℃，时间3-5分钟，至含水量达6%以下。 Sensory qualities ： Withstands repeated infusions, with a strong aroma and mellow taste. (1) Oven-dried green tea: fine, tight, even leaves with visible down; lustrous emerald green; a lasting fresh fragrance; a fresh, mellow, sweet, brisk taste; bright tender-green liquor; and even, bright tender-green infused leaves. (2) Pan-fired green tea: tight, slender leaves with visible down and pointed tips; lustrous dark green; a lasting chestnut aroma; a fresh, mellow, sweet, brisk taste; bright tender-green liquor; and even, bright tender-green infused leaves. Chinese original / 中文原文：感官品质：耐冲泡，香气浓，味道醇。（1）烘青。外形紧细匀整显毫，色泽翠绿油润，香气清香持久，滋味鲜醇，甘爽，汤色嫩绿明亮，叶底嫩绿明亮、匀齐。（2）炒青。外形紧秀显毫显锋苗，色泽墨绿油润，香气栗香持久，滋味鲜醇，甘爽，汤色嫩绿明亮，叶底嫩绿明亮、匀齐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2108 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Cuiquan No. 8 Hefeng Tea: dry leaves, liquor and packaging in the same image. Chinese original / 中文原文：实物图：翠泉八号鹤峰茶：干茶、茶汤与包装同框 http://www.cnhubei.com/xwzt/2022/hbdlbzxszg/esz/202205/W020220629396047019481.jpg https://www.cnhubei.com/xwzt/2022/hbdlbzxszg/esz/202205/t4425807.shtml Basis for the match: The original GI page lists Hubei Hefeng Cuiquan Tea Industry as an authorised user and illustrates 'No. 8 Hefeng Tea'. The original image clearly shows Cuiquan-brand Hefeng Tea, the hot-air-dried green-tea category and the company name, with dry tea in a presentation scoop and a brewed sample in a glass. Chinese original / 中文原文：对应依据：地标原页列湖北鹤峰翠泉茶业为使用人，并以“八号鹤峰茶”配图；原图可读翠泉牌鹤峰茶、烘青绿茶及公司名，茶则干茶和玻璃杯冲泡样本清晰可见。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Cuiquan No. 8 Hefeng baked-green-tea sample; the original composite image is retained and is not packaging-only. Chinese original / 中文原文：样本范围：翠泉八号鹤峰烘青绿茶样本；保留原始组合图，不是包装-only图。 Wujiatai Tribute Tea Chinese original / 中文原文：伍家台贡茶 Xuan'en County, Enshi Tujia and Miao Autonomous Prefecture, Hubei Chinese original / 中文原文：湖北省恩施土家族苗族自治州宣恩县 identity： Wujiatai Tribute Tea comes from Xuan'en County, Enshi Tujia and Miao Autonomous Prefecture, Hubei. This entry records the product within its GI-protected area. The protection requirements describe special-grade green needle tea as having tight, straight, emerald-green strips, intact, clean and uniform; a high, lasting fresh or chestnut aroma; bright tender-green liquor; a fresh, mellow taste; and bright tender-green infused leaves. Chinese original / 中文原文：identity：伍家台贡茶产自湖北省恩施土家族苗族自治州宣恩县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：绿针特级：外形条索紧直，翠绿，完整，匀净，香气清香或栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local Taizicha, Echa No. 10, Echa No. 1 and other superior local tea populations or cultivars. Chinese original / 中文原文：raw_material：本地苔子茶、鄂茶10号、鄂茶1号等地方群体良种茶树。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Tea-garden altitude 400–900 m; pH 4.5–6.0; purple soil, sandy loam, and yellow-brown soil. Chinese original / 中文原文：environment：茶园海拔400～900m，pH值在4.5～6.0，紫色土、砂质壤土和黄棕壤土。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： 1. Picking period. Pick from mid-to-late March to late May. 2. Picking specifications. Fresh leaves must be consistent in maturity and uniform in size, with a deep green colour, and must not include stalk bases, diseased leaves, purple leaves, fish leaves or red leaves. Specific requirements are as follows: Lüzhen, special grade: single buds ≥85%, and one bud with one just-unfolding leaf ≤15%; Lüzhen, first grade: one bud with one leaf ≥85%, and one bud with two just-unfolding leaves ≤15%; Gongya, special grade: single buds ≥95%, and one bud with one just-unfolding leaf ≤5%; Gongya, first grade: single buds ≥90%, and one bud with one just-unfolding leaf ≤10%. 3. Picking method. Follow each tea type's processing-material requirements, combining picking with retention of growth, balancing quantity and quality, and adapting to each garden. Pick at the appropriate time by grade, using a lifting motion of the hand. Hold the fresh leaves in clean, uncontaminated bamboo tea-picking baskets or similar dedicated containers. Plastic bags, woven sacks and containers with odours are prohibited. 4. Transport of raw material. Strictly prevent compression damage, heating, direct sun exposure and rain. Use clean, uncontaminated containers. Chinese original / 中文原文：harvest：1.采摘时间。采摘时间为3月中下旬至5月下旬。2.采摘规格。采摘要求茶叶鲜叶老嫩一致，大小匀齐，叶色浓绿，不得带蒂，无病叶、紫叶、鱼叶和红叶。具体规格如下：绿针特级：单芽≥85%、一芽一叶初展≤15%；绿针一级：一芽一叶≥85%，一芽二叶初展≤15%；贡芽特级：单芽≥95%、一芽一叶初展≤5%；贡芽一级：单芽≥90%、一芽一叶初展≤10%。3.采摘方法。鲜叶采摘根据各类茶叶对加工原料的要求，遵循采留结合，量质兼顾和因园制宜的原则，适时分级采摘，要求“提手采”。鲜叶采用卫生、无污染的采茶专用竹篓、竹篮等盛装鲜叶，禁用塑料袋、编织袋或有异味器具盛装。4.原料运输。严防挤压损伤、发热、曝晒、雨淋，采用卫生、无污染的容器盛放。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Spreading fresh leaves. After grading on arrival at the factory, spread the leaves separately in thin layers on clean woven bamboo mats, no more than 5 cm deep, according to the raw-material requirements of each tea type. Spread for 5–8 h, gently turning once every 2–3 h, until the buds reach a moisture content of 70%–75%. 2. Heat-fixing. (1) Hand heat-fixing. Use a sloping pan or electric pan. Maintain a pan temperature of 160–170°C when loading, with 200–250 g per batch. After adding the fresh leaves, toss them until hot vapour rises, then combine tossing with brief covered heating, using more tossing and less covered heating. Remove the leaves when their moisture content reaches 50%–60%, and promptly loosen and cool them. (2) Machine heat-fixing. Use a continuous drum heat-fixing machine at 120–140°C (measured inside the drum, 5 cm from the pan opening and bottom) for 35–90 s. Control the moisture content after heat-fixing at 58%–60%. Feed more leaves initially, then reduce the feed, to prevent the initial high temperature from scorching the buds and leaves. After discharge, spread the leaves to cool to room temperature, winnow out scorched and yellow leaves, and allow 30 min for moisture equilibration. 3. Rolling. (1) Hand rolling. Hold the leaves in a ball with both hands and roll clockwise, first lightly and then more firmly, until the leaves curl into strips. (2) Machine rolling. Use a rolling machine, applying no pressure for 5–10 min, heavy pressure for 10–15 min, then releasing the pressure at the end, with alternating light and heavy pressure in between. Roll for 15–35 min, until the buds are tightly rolled into strips and the proportion formed into strips is at least 90%. 4. Initial drying. Initially dry the rolled leaves in a tea dryer at 80–100°C until their moisture content is 45%–55%, then spread to cool and equilibrate moisture. 5. Shaping. Shape by hand or machine. Hand shaping: 90–170°C for 15–30 min. Machine shaping: 120–150°C, with a suitable leaf charge per trough, for approximately 20 min. Towards the end, further shape the leaves on a shaping table, or, after shaping, hold the strips between the hands and use straightening and rubbing movements to straighten them further and set their shape. Ensure that the shaped leaves have a moisture content of approximately 15%, then promptly remove tea dust with a square sieve. 6. Drying. Dry at 80–100°C until the tea reaches a moisture content of 6%–7%. After discharge, spread to cool and equilibrate moisture until it is evenly distributed within the leaves. 7. Aroma enhancement. Heat at 100–110°C for 10–20 min, or at 100–120°C for 5–15 min. Chinese original / 中文原文：process：1.鲜叶摊放。鲜叶进厂验级后分别薄摊于干净的篾垫上，摊叶厚度不超过5cm，根据各类茶加工原料要求而定，摊放时间为5-8h，每2-3h要轻轻翻叶1次，摊放程度至芽含水量达70%～75%。2.杀青。（1）手工杀青。用斜锅或电炒锅杀青，投叶时锅温掌握在160～170℃，每锅投叶量200～250g。鲜叶下锅后，抛炒炒至热气上升时采用抖闷结合的手法，多抖少闷。当叶质含水量50%～60%时起锅，及时将杀青叶抖散冷却。（2）机械杀青。采用滚筒连续杀青机杀青，杀青温度120～140℃（筒内距锅口，锅底5cm处的温度），时间35-90s，杀青后叶含水量控制在58%～60%，投叶宜先多后少，以免开始投叶时温度过高烫焦叶芽。杀青叶出机后，摊凉至室温，簸去焦片，黄片，回潮时间30min。3.揉捻。（1）手揉。双手握叶成团，顺时针方向旋转团揉，先轻后重，揉至叶卷成条。（2）机械揉捻。揉捻机揉捻，加压方式为空压5-10min，重压10-15min，最后松压，中途轻重交替进行，揉捻时间为15-35min，至芽卷紧成条，且成条率在90%以上。4.初干。揉捻叶在茶叶烘干机械上进行初干，温度80～100℃，直至初干叶含水量45%～55%，摊凉回潮。5.做形。可用手工或机器整形。手工整形。整形温度90～170℃，时间15-30min；机械做形：温度为120～150℃，每槽投叶量适宜，做形时间20min左右，在做形后期将做形叶在整形台上的加工整形，或做形结束后进行手中夹条，利用理条搓条的手法进一步理直茶叶，固定形状，确保做形叶含水量约15%，做好后，迅速用方筛除去茶末。6.干燥。干燥温度80～100℃，直至茶叶含水量6%～7%。出机后摊凉回潮至茶叶中水分分布均匀。7.增香。温度100～110℃，时间为10-20min，或者温度100～120℃，时间为5-15min。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Lüzhen, special grade: tight, straight strips, vivid green, intact, uniform and clean; a high, lasting fresh or chestnut aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Lüzhen, first grade: reasonably tight, slender, rounded and straight strips, lustrous green with white down, reasonably intact, uniform and clean; a relatively high and lasting fresh or chestnut aroma; bright green liquor; a rich, mellow and relatively fresh taste; and green, bright infused leaves. Gongya, special grade: tight, slender, rounded and straight strips, vivid green, with visible white down, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and tender-green, bright and evenly sized infused leaves. Gongya, first grade: tight, slender, rounded and straight strips, vivid green, with visible white down, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Chinese original / 中文原文：quality：绿针特级：外形条索紧直，翠绿，完整，匀净，香气清香或栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。绿针一级：外形条索尚紧细圆直，绿润带白毫，尚完整，尚匀净，香气清香或栗香较高长，汤色绿明，滋味浓醇较鲜，叶底绿、明亮。贡芽特级：外形条索紧细圆直，翠绿，白毫显露，完整，匀净，香气清香持久高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮匀齐。贡芽一级：外形条索紧细圆直，翠绿，白毫显露，完整，匀净，香气清香高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2024 People's Daily Overseas Edition report links the local history of Wujiatai Gong Tea to Qing-dynasty tea grower Wu Changchen. Its tribute-tea reputation is preserved in local memory. The report is not an original Qing tribute list or bestowed plaque, and this entry does not use it to determine the year and month of the first tribute. Chinese original / 中文原文：history：2024年人民日报海外版报道将伍家台贡茶的地方历史与清代茶农伍昌臣联系起来。其贡茶名声保存在地方记忆中；报道不是清代贡单或赐匾原件，本条不据其追定首次进贡年月。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A cup of tribute tea scents the whole town | https://paper.people.com.cn/hwbwap/html/2024-04/01/content_26049956.htm Chinese original / 中文原文：贡茶一杯香满城 | https://paper.people.com.cn/hwbwap/html/2024-04/01/content_26049956.htm culture： Xinglong Old Street in Xuan'en organizes contemporary tea life through small processing houses, teahouses and open-air baba tea gatherings. Demonstrations of spreading, heat-fixing, rolling, shaping, drying and aroma development turn tribute-tea culture into a craft people can watch and learn. Chinese original / 中文原文：culture：宣恩兴隆老街以制茶小屋、茶舍和露天“坝坝茶”组织今日茶生活。摊青、杀青、揉捻、做形、干燥、提香的演示，使贡茶文化成为可以观看和学习的制茶实践。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A cup of tribute tea scents the whole town | https://paper.people.com.cn/hwbwap/html/2024-04/01/content_26049956.htm Chinese original / 中文原文：贡茶一杯香满城 | https://paper.people.com.cn/hwbwap/html/2024-04/01/content_26049956.htm Step-by-step processing / 2025 GI protection requirements / main stages with manual and mechanical alternatives listed together. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 手工与机械选项并列的主工序 PDF pages 2130–2135, the Wujiatai Tribute Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2130—2135页，伍家台贡茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： After grading on arrival at the factory, spread the fresh leaves separately in thin layers on clean woven bamboo mats, no more than 5 cm deep, according to the raw-material requirements of each tea type. Spread for 5–8 h, gently turning once every 2–3 h, until the buds reach a moisture content of 70%–75%. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：鲜叶进厂验级后分别薄摊于干净的篾垫上，摊叶厚度不超过5cm，根据各类茶加工原料要求而定，摊放时间为5-8h，每2-3h要轻轻翻叶1次，摊放程度至芽含水量达70%～75%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： (1) Hand heat-fixing. Use a slanted pan or electric pan, at 160–170°C when adding the leaves, with 200–250 g per pan. Toss and pan-fire the fresh leaves; when steam rises, combine shaking with covered heating, emphasizing shaking. Remove at 50%–60% leaf moisture content, promptly shake the heat-fixed leaves apart, and cool. Key observations: Chinese original / 中文原文：2. 杀青：（1）手工杀青。用斜锅或电炒锅杀青，投叶时锅温掌握在160～170℃，每锅投叶量200～250g。鲜叶下锅后，抛炒炒至热气上升时采用抖闷结合的手法，多抖少闷。当叶质含水量50%～60%时起锅，及时将杀青叶抖散冷却。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： (1) Hand rolling. Hold the leaves in a ball with both hands and rotate clockwise, applying light pressure first and then heavier pressure, until the leaves curl into strips. Key observations: Chinese original / 中文原文：3. 揉捻：（1）手揉。双手握叶成团，顺时针方向旋转团揉，先轻后重，揉至叶卷成条。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial drying ： Initially dry the rolled leaves in tea-drying equipment at 80–100°C until moisture is 45%–55%, then spread to cool and equilibrate moisture. Key observations: Chinese original / 中文原文：4. 初干：揉捻叶在茶叶烘干机械上进行初干，温度80～100℃，直至初干叶含水量45%～55%，摊凉回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Shaping ： Shaping may be done by hand or machine. Hand shaping: work at 90–170°C for 15–30 min. Machine shaping: work at 120–150°C, with an appropriate load per trough, for about 20 min. Toward the end, process and shape the leaves on the shaping table, or pinch the strips between the hands after machine shaping. Use straightening and rubbing techniques to further straighten the leaves and fix their shape, ensuring a moisture content of about 15%. After shaping, promptly remove tea fines with a square sieve. Key observations: Chinese original / 中文原文：5. 做形：可用手工或机器整形。手工整形。整形温度90～170℃，时间15-30min；机械做形：温度为120～150℃，每槽投叶量适宜，做形时间20min左右，在做形后期将做形叶在整形台上的加工整形，或做形结束后进行手中夹条，利用理条搓条的手法进一步理直茶叶，固定形状，确保做形叶含水量约15%，做好后，迅速用方筛除去茶末。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Drying ： Dry at 80–100°C until moisture is 6%–7%. After removal, spread to cool and equilibrate until moisture is evenly distributed through the tea. Key observations: Chinese original / 中文原文：6. 干燥：干燥温度80～100℃，直至茶叶含水量6%～7%。出机后摊凉回潮至茶叶中水分分布均匀。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Aroma enhancement ： 100–110°C for 10–20 minutes, or 100–120°C for 5–15 minutes. Key observations: Chinese original / 中文原文：7. 增香：温度100～110℃，时间为10-20min，或者温度100～120℃，时间为5-15min。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Lüzhen, special grade: tight, straight strips, vivid green, intact, uniform and clean; a high, lasting fresh or chestnut aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Lüzhen, first grade: reasonably tight, slender, rounded and straight strips, lustrous green with white down, reasonably intact, uniform and clean; a relatively high and lasting fresh or chestnut aroma; bright green liquor; a rich, mellow and relatively fresh taste; and green, bright infused leaves. Gongya, special grade: tight, slender, rounded and straight strips, vivid green, with visible white down, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and tender-green, bright and evenly sized infused leaves. Gongya, first grade: tight, slender, rounded and straight strips, vivid green, with visible white down, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：绿针特级：外形条索紧直，翠绿，完整，匀净，香气清香或栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。绿针一级：外形条索尚紧细圆直，绿润带白毫，尚完整，尚匀净，香气清香或栗香较高长，汤色绿明，滋味浓醇较鲜，叶底绿、明亮。贡芽特级：外形条索紧细圆直，翠绿，白毫显露，完整，匀净，香气清香持久高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮匀齐。贡芽一级：外形条索紧细圆直，翠绿，白毫显露，完整，匀净，香气清香高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2130. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2130页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Green Needle Special Grade. ： Dry-leaf appearance: tight, straight, emerald-green strips, intact, clean and even. Liquor colour: bright tender green. Aroma: high, lasting fresh or chestnut fragrance. Taste: fresh and mellow. Infused leaves: bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 绿针特级：干茶外形：条索紧直，翠绿，完整，匀净；汤色：嫩绿明亮；香气：清香或栗香高长；滋味：鲜醇；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2130–2135, Wujiatai Gongcha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2130—2135页，伍家台贡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Green Needle, First Grade. ： Dry-leaf appearance: reasonably tight, slender, rounded and straight strips, lustrous green with white down, reasonably intact, uniform and clean. Liquor colour: bright green. Aroma: fresh or chestnut notes, relatively high and lasting. Taste: rich, mellow and relatively fresh. Infused leaves: green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 绿针一级：干茶外形：条索尚紧细圆直，绿润带白毫，尚完整，尚匀净；汤色：绿明；香气：清香或栗香较高长；滋味：浓醇较鲜；叶底：绿、明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2130–2135, Wujiatai Gongcha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2130—2135页，伍家台贡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Gongya special grade ： Dry-leaf appearance: tight, slender, rounded and straight strips, vivid green with visible white down, intact, uniform and clean. Liquor colour: bright tender green. Aroma: high, lasting and fresh. Taste: fresh and mellow. Infused leaves: tender green, bright and evenly sized. Chinese original / 中文原文：2025地理标志保护要求 / 贡芽特级：干茶外形：条索紧细圆直，翠绿，白毫显露，完整，匀净；汤色：嫩绿明亮；香气：清香持久高长；滋味：鲜醇；叶底：嫩绿明亮匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 2130–2135, Wujiatai Gongcha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2130—2135页，伍家台贡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Gongya Grade I. ： Dry-leaf appearance: tight, slender, rounded and straight strips, vivid green with visible white down, intact, uniform and clean. Liquor colour: bright tender green. Aroma: high, lasting and fresh. Taste: fresh and mellow. Infused leaves: bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 贡芽一级：干茶外形：条索紧细圆直，翠绿，白毫显露，完整，匀净；汤色：嫩绿明亮；香气：清香高长；滋味：鲜醇；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2130–2135, Wujiatai Gongcha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2130—2135页，伍家台贡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Wujiatai, Banchang and Baihushan villages in Wanzhai Township, Xuan'en County, Enshi Tujia and Miao Autonomous Prefecture, Hubei Province, with Baihushan limited to the former administrative area of Ma'anshan Village; Sanhegou Village in Jiaoyuan Town, limited to the former administrative areas of Xiangshulin and Hongyanka villages; and Tongziying and Tanjiaping villages in Xiaoguan Dong Ethnic Township, limited respectively to the former administrative areas of Xiaoxi and Tanjia villages. Chinese original / 中文原文：保护产地范围：湖北省恩施土家族苗族自治州宣恩县万寨乡伍家台村、板场村、白虎山村（原马鞍山村辖行政区域），椒园镇三河沟村（原香树林村、红岩卡村辖行政区域），晓关侗族乡桐子营村（原小溪村辖行政区域）、覃家坪村（原覃家村辖行政区域）。 Raw materials & cultivars ： Local Taizicha, Echa No. 10, Echa No. 1 and other superior local tea populations or cultivars. Chinese original / 中文原文：原料与品种：本地苔子茶、鄂茶10号、鄂茶1号等地方群体良种茶树。 Growing environment ： Tea-garden altitude 400–900 m; pH 4.5–6.0; purple soil, sandy loam, and yellow-brown soil. Chinese original / 中文原文：生长环境：茶园海拔400～900m，pH值在4.5～6.0，紫色土、砂质壤土和黄棕壤土。 Plucking requirements ： 1. Picking period. Pick from mid-to-late March to late May. 2. Picking specifications. Fresh leaves must be consistent in maturity and uniform in size, with a deep green colour, and must not include stalk bases, diseased leaves, purple leaves, fish leaves or red leaves. Specific requirements are as follows: Lüzhen, special grade: single buds ≥85%, and one bud with one just-unfolding leaf ≤15%; Lüzhen, first grade: one bud with one leaf ≥85%, and one bud with two just-unfolding leaves ≤15%; Gongya, special grade: single buds ≥95%, and one bud with one just-unfolding leaf ≤5%; Gongya, first grade: single buds ≥90%, and one bud with one just-unfolding leaf ≤10%. 3. Picking method. Follow each tea type's processing-material requirements, combining picking with retention of growth, balancing quantity and quality, and adapting to each garden. Pick at the appropriate time by grade, using a lifting motion of the hand. Hold the fresh leaves in clean, uncontaminated bamboo tea-picking baskets or similar dedicated containers. Plastic bags, woven sacks and containers with odours are prohibited. 4. Transport of raw material. Strictly prevent compression damage, heating, direct sun exposure and rain. Use clean, uncontaminated containers. Chinese original / 中文原文：采摘要求：1.采摘时间。采摘时间为3月中下旬至5月下旬。2.采摘规格。采摘要求茶叶鲜叶老嫩一致，大小匀齐，叶色浓绿，不得带蒂，无病叶、紫叶、鱼叶和红叶。具体规格如下：绿针特级：单芽≥85%、一芽一叶初展≤15%；绿针一级：一芽一叶≥85%，一芽二叶初展≤15%；贡芽特级：单芽≥95%、一芽一叶初展≤5%；贡芽一级：单芽≥90%、一芽一叶初展≤10%。3.采摘方法。鲜叶采摘根据各类茶叶对加工原料的要求，遵循采留结合，量质兼顾和因园制宜的原则，适时分级采摘，要求“提手采”。鲜叶采用卫生、无污染的采茶专用竹篓、竹篮等盛装鲜叶，禁用塑料袋、编织袋或有异味器具盛装。4.原料运输。严防挤压损伤、发热、曝晒、雨淋，采用卫生、无污染的容器盛放。 Processing requirements ： 1. Spreading fresh leaves. After grading on arrival at the factory, spread the leaves separately in thin layers on clean woven bamboo mats, no more than 5 cm deep, according to the raw-material requirements of each tea type. Spread for 5–8 h, gently turning once every 2–3 h, until the buds reach a moisture content of 70%–75%. 2. Heat-fixing. (1) Hand heat-fixing. Use a sloping pan or electric pan. Maintain a pan temperature of 160–170°C when loading, with 200–250 g per batch. After adding the fresh leaves, toss them until hot vapour rises, then combine tossing with brief covered heating, using more tossing and less covered heating. Remove the leaves when their moisture content reaches 50%–60%, and promptly loosen and cool them. (2) Machine heat-fixing. Use a continuous drum heat-fixing machine at 120–140°C (measured inside the drum, 5 cm from the pan opening and bottom) for 35–90 s. Control the moisture content after heat-fixing at 58%–60%. Feed more leaves initially, then reduce the feed, to prevent the initial high temperature from scorching the buds and leaves. After discharge, spread the leaves to cool to room temperature, winnow out scorched and yellow leaves, and allow 30 min for moisture equilibration. 3. Rolling. (1) Hand rolling. Hold the leaves in a ball with both hands and roll clockwise, first lightly and then more firmly, until the leaves curl into strips. (2) Machine rolling. Use a rolling machine, applying no pressure for 5–10 min, heavy pressure for 10–15 min, then releasing the pressure at the end, with alternating light and heavy pressure in between. Roll for 15–35 min, until the buds are tightly rolled into strips and the proportion formed into strips is at least 90%. 4. Initial drying. Initially dry the rolled leaves in a tea dryer at 80–100°C until their moisture content is 45%–55%, then spread to cool and equilibrate moisture. 5. Shaping. Shape by hand or machine. Hand shaping: 90–170°C for 15–30 min. Machine shaping: 120–150°C, with a suitable leaf charge per trough, for approximately 20 min. Towards the end, further shape the leaves on a shaping table, or, after shaping, hold the strips between the hands and use straightening and rubbing movements to straighten them further and set their shape. Ensure that the shaped leaves have a moisture content of approximately 15%, then promptly remove tea dust with a square sieve. 6. Drying. Dry at 80–100°C until the tea reaches a moisture content of 6%–7%. After discharge, spread to cool and equilibrate moisture until it is evenly distributed within the leaves. 7. Aroma enhancement. Heat at 100–110°C for 10–20 min, or at 100–120°C for 5–15 min. Chinese original / 中文原文：加工要求：1.鲜叶摊放。鲜叶进厂验级后分别薄摊于干净的篾垫上，摊叶厚度不超过5cm，根据各类茶加工原料要求而定，摊放时间为5-8h，每2-3h要轻轻翻叶1次，摊放程度至芽含水量达70%～75%。2.杀青。（1）手工杀青。用斜锅或电炒锅杀青，投叶时锅温掌握在160～170℃，每锅投叶量200～250g。鲜叶下锅后，抛炒炒至热气上升时采用抖闷结合的手法，多抖少闷。当叶质含水量50%～60%时起锅，及时将杀青叶抖散冷却。（2）机械杀青。采用滚筒连续杀青机杀青，杀青温度120～140℃（筒内距锅口，锅底5cm处的温度），时间35-90s，杀青后叶含水量控制在58%～60%，投叶宜先多后少，以免开始投叶时温度过高烫焦叶芽。杀青叶出机后，摊凉至室温，簸去焦片，黄片，回潮时间30min。3.揉捻。（1）手揉。双手握叶成团，顺时针方向旋转团揉，先轻后重，揉至叶卷成条。（2）机械揉捻。揉捻机揉捻，加压方式为空压5-10min，重压10-15min，最后松压，中途轻重交替进行，揉捻时间为15-35min，至芽卷紧成条，且成条率在90%以上。4.初干。揉捻叶在茶叶烘干机械上进行初干，温度80～100℃，直至初干叶含水量45%～55%，摊凉回潮。5.做形。可用手工或机器整形。手工整形。整形温度90～170℃，时间15-30min；机械做形：温度为120～150℃，每槽投叶量适宜，做形时间20min左右，在做形后期将做形叶在整形台上的加工整形，或做形结束后进行手中夹条，利用理条搓条的手法进一步理直茶叶，固定形状，确保做形叶含水量约15%，做好后，迅速用方筛除去茶末。6.干燥。干燥温度80～100℃，直至茶叶含水量6%～7%。出机后摊凉回潮至茶叶中水分分布均匀。7.增香。温度100～110℃，时间为10-20min，或者温度100～120℃，时间为5-15min。 Sensory qualities ： Lüzhen, special grade: tight, straight strips, vivid green, intact, uniform and clean; a high, lasting fresh or chestnut aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Lüzhen, first grade: reasonably tight, slender, rounded and straight strips, lustrous green with white down, reasonably intact, uniform and clean; a relatively high and lasting fresh or chestnut aroma; bright green liquor; a rich, mellow and relatively fresh taste; and green, bright infused leaves. Gongya, special grade: tight, slender, rounded and straight strips, vivid green, with visible white down, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and tender-green, bright and evenly sized infused leaves. Gongya, first grade: tight, slender, rounded and straight strips, vivid green, with visible white down, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Chinese original / 中文原文：感官品质：绿针特级：外形条索紧直，翠绿，完整，匀净，香气清香或栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。绿针一级：外形条索尚紧细圆直，绿润带白毫，尚完整，尚匀净，香气清香或栗香较高长，汤色绿明，滋味浓醇较鲜，叶底绿、明亮。贡芽特级：外形条索紧细圆直，翠绿，白毫显露，完整，匀净，香气清香持久高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮匀齐。贡芽一级：外形条索紧细圆直，翠绿，白毫显露，完整，匀净，香气清香高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2130 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Wujiatai tribute tea · Gongya Chinese original / 中文原文：实物图：伍家台贡茶·贡芽干茶 http://www.cnhubei.com/xwzt/2022/hbdlbzxszg/esz/202205/W020220628381136692269.jpg https://www.cnhubei.com/xwzt/2022/hbdlbzxszg/esz/202205/t4425781.shtml Basis for the match: The original page is a Wujiatai Tribute Tea GI feature, with Xuan’en County Government as applicant. The caption explicitly says “Wujiatai Tribute Tea Gongya.” The original was viewed and shows slightly flat buds/leaves in a tea scoop. Chinese original / 中文原文：对应依据：原页为伍家台贡茶地标专题，申请人宣恩县人民政府，照片图注明确“伍家台贡茶贡芽”；已看原图，微扁芽叶置于茶则。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： The Gongya product within Wujiatai Tribute Tea; its form does not represent every Wujiatai grade. Chinese original / 中文原文：样本范围：伍家台贡茶中的贡芽产品，形态不代表全部伍家台茶等级。 Shengshui Green Tea Chinese original / 中文原文：圣水绿茶 Zhushan County, Hubei Chinese original / 中文原文：湖北省竹山县 identity： Shengshui Green Tea comes from Zhushan County, Hubei. This entry records the product within its GI-protected area. The protection requirements describe round, straight leaves with elegant pointed tips, an emerald-green colour and visible white down; outstanding internal quality, a high, lasting aroma, a mellow liquor with bright yellow-green colour and a fresh, tender, refreshing taste; and even, bright tender-green infused leaves. Chinese original / 中文原文：identity：圣水绿茶产自湖北省竹山县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：圣水绿茶外形圆直，锋苗挺秀，色泽翠绿，白毫显露；其内质特佳，高香持久，汤味醇和，汤色黄绿明亮，滋味鲜嫩爽口；叶底嫩绿明亮、匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Green tea from within the production area. Chinese original / 中文原文：raw_material：产地范围内绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 220–2,740.2 m, high organic matter content, soil depth at least 80 cm, and soil pH 4.5–6.5. Chinese original / 中文原文：environment：海拔高度220～2740.2m，有机质含量高，土层厚度在80cm以上，土壤pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Harvesting. After the tea bushes begin growth, pick by hand when 5% of standard single buds have extended. 2. Processing. The process comprises ten stages: spreading, heat-fixing, rolling, second drying, shaping, bringing out the down, redrying, final drying (aroma enhancement), cutting off fines and marking, and fine sorting. Chinese original / 中文原文：process：1.采收。当茶树萌动后，伸展出5%的标准单芽时人工采摘。2.加工。工艺流程：摊青、杀青、揉捻、二青、整形、提毫、复烘、足干（提香）、割末打标、精选等十道工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Shengshui Green Tea has rounded, straight leaves with elegant, prominent bud tips, vivid-green colour and visible white down. Its internal quality is described as particularly fine: a high, lasting aroma, mild and mellow liquor, bright yellow-green liquor colour, and a fresh, tender, refreshing taste. Infused leaves are tender green, bright and evenly sized. Chinese original / 中文原文：quality：圣水绿茶外形圆直，锋苗挺秀，色泽翠绿，白毫显露；其内质特佳，高香持久，汤味醇和，汤色黄绿明亮，滋味鲜嫩爽口；叶底嫩绿明亮、匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The Zhushan tea region, where Shengshui Green Tea is produced, has undergone a modern consolidation of separate brands under the countywide “Zhushan Selenium Tea” brand. A 2025 Shiyan Daily report records local standardized workshops, cooperatives, and tea-product development. This is contemporary industrial history, not evidence that Shengshui Green Tea already had its current name and process in the Tang dynasty. Chinese original / 中文原文：history：圣水绿茶所在的竹山茶区，在现代经历分散品牌向县域“竹山硒茶”品牌整合。2025年十堰日报报道记录了当地标准化车间、合作社和茶产品开发；这属于当代产业史，不等于圣水绿茶在唐代已经具有今日名称及工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The key to revitalizing Zhushan selenium tea | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250408_5605994.shtml Chinese original / 中文原文：竹山硒茶的焕新“密码” | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250408_5605994.shtml culture： Locally, the story of Li Xian, Prince of Luling, obtaining tea at Shengshui explains the tea country’s origin. This is a local cultural narrative; miraculous effects such as rejuvenation in the report are not treated as drinking benefits or historical facts. Chinese original / 中文原文：culture：当地用庐陵王李显在圣水得茶的传说讲述茶乡来历。它是地方文化叙事；报道附带的“返少”等神奇效果不作为饮茶功效或历史事实。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The key to revitalizing Zhushan selenium tea | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250408_5605994.shtml Chinese original / 中文原文：竹山硒茶的焕新“密码” | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250408_5605994.shtml Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2139–2140, the processing section for Shengshui Green Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2139—2140页，圣水绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Second heating ： The original lists “second firing” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 二青：原文将“二青”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Shaping ： The original lists “shaping” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 整形：原文将“整形”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Bringing out down ： The original lists 'down-raising' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 提毫：原文将“提毫”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat baking ： The original lists 'second baking' as stage 7 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 复烘：原文将“复烘”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Complete drying (aroma enhancement) ： The original lists “final drying (aroma enhancement)” as stage 8 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 足干（提香）：原文将“足干（提香）”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Removing fines and marking ： The original lists “removing fines and marking” as stage 9 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：9. 割末打标：原文将“割末打标”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Fine selection ： The original lists “fine selection” as stage 10 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 精选：原文将“精选”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Shengshui Green Tea has rounded, straight leaves with elegant, prominent bud tips, vivid-green colour and visible white down. Its internal quality is described as particularly fine: a high, lasting aroma, mild and mellow liquor, bright yellow-green liquor colour, and a fresh, tender, refreshing taste. Infused leaves are tender green, bright and evenly sized. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：圣水绿茶外形圆直，锋苗挺秀，色泽翠绿，白毫显露；其内质特佳，高香持久，汤味醇和，汤色黄绿明亮，滋味鲜嫩爽口；叶底嫩绿明亮、匀齐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2139. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2139页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: round and straight, elegant pointed tips, emerald green with visible white down. Liquor colour: bright yellow-green. Aroma: high and lasting. Taste: mellow, fresh, tender and refreshing. Infused leaves: bright tender green and even. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：圆直，锋苗挺秀，翠绿，白毫显露；汤色：黄绿明亮；香气：高香持久；滋味：醇和、鲜嫩爽口；叶底：嫩绿明亮、匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 2139–2140, Shengshui Green Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2139—2140页，圣水绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Seventeen towns and townships in Zhushan County, Hubei: Chengguan Town, Pankou Township, Yishui, Majiadu, Baofeng, Leigu and Qingu towns, Zhuping Township, Desheng Town, Damiao, Wenfeng, Shuangtai, Loutai and Shenhe townships, Tianjiaba and Guandu towns, and Liulin Township. Chinese original / 中文原文：保护产地范围：湖北省竹山县城关镇、潘口乡、溢水镇、麻家渡镇、宝丰镇、擂鼓镇、秦古镇、竹坪乡、得胜镇、大庙乡、文峰乡、双台乡、楼台乡、深河乡、田家坝镇、官渡镇、柳林乡等十七个乡镇。 Raw materials & cultivars ： Green tea from within the production area. Chinese original / 中文原文：原料与品种：产地范围内绿茶。 Growing environment ： Elevation 220–2,740.2 m, high organic matter content, soil depth at least 80 cm, and soil pH 4.5–6.5. Chinese original / 中文原文：生长环境：海拔高度220～2740.2m，有机质含量高，土层厚度在80cm以上，土壤pH值4.5～6.5。 Processing requirements ： 1. Harvesting. After the tea bushes begin growth, pick by hand when 5% of standard single buds have extended. 2. Processing. The process comprises ten stages: spreading, heat-fixing, rolling, second drying, shaping, bringing out the down, redrying, final drying (aroma enhancement), cutting off fines and marking, and fine sorting. Chinese original / 中文原文：加工要求：1.采收。当茶树萌动后，伸展出5%的标准单芽时人工采摘。2.加工。工艺流程：摊青、杀青、揉捻、二青、整形、提毫、复烘、足干（提香）、割末打标、精选等十道工序。 Sensory qualities ： Shengshui Green Tea has rounded, straight leaves with elegant, prominent bud tips, vivid-green colour and visible white down. Its internal quality is described as particularly fine: a high, lasting aroma, mild and mellow liquor, bright yellow-green liquor colour, and a fresh, tender, refreshing taste. Infused leaves are tender green, bright and evenly sized. Chinese original / 中文原文：感官品质：圣水绿茶外形圆直，锋苗挺秀，色泽翠绿，白毫显露；其内质特佳，高香持久，汤味醇和，汤色黄绿明亮，滋味鲜嫩爽口；叶底嫩绿明亮、匀齐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2139 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shengshui Cuifeng dry leaves and Shengshui No. 1 packaging display Chinese original / 中文原文：实物图：圣水翠峰干茶与圣水1号包装展示 https://hmltravel.oss-cn-shenzhen.aliyuncs.com/ueditor/image/202401/1705744823559bba.png https://zhushan.hmltec.com/index.php?c=show&id=292 Basis for the match: The original Zhushan integrated-media tourism-gift article was read. Its green-tea section lists Hubei Shengshui Tea Farm and a Baofeng Town, Zhushan County address. The original image’s left-hand tin explicitly reads “Shengshui Cuifeng,” with dry tea clearly visible on a plate. Packaging for the same company’s Shengshui No. 1 is on the right. The full original was inspected. Chinese original / 中文原文：对应依据：已读竹山融媒旅游伴手礼原文，绿茶栏目列湖北圣水茶场及竹山县宝丰镇地址；原图左侧罐身明确“圣水翠峰”，盘中干茶清晰可见，右侧为同公司的圣水1号包装，已看完整原图。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： The Shengshui Tea Farm “Shengshui Cuifeng” green-tea sample is on the left of the original image; the right shows Shengshui No. 1 packaging. The original composite is retained, without treating Cuifeng's shape as Shengshui No. 1's. Chinese original / 中文原文：样本范围：圣水茶场“圣水翠峰”绿茶样本位于原图左半；右半圣水1号为包装。保留原始组合图，不把翠峰形态当作圣水1号形态。 Wudang Dao Tea Chinese original / 中文原文：武当道茶 Shiyan, Hubei Chinese original / 中文原文：湖北省十堰市 identity： Wudang Daocha comes from Shiyan City, Hubei. This entry records the product within its GI-protected area. The protection requirements describe an emerald-green colour, bright tender-green liquor, a high lasting aroma, a fresh mellow refreshing taste, and bright tender-green infused leaves. Chinese original / 中文原文：identity：武当道茶产自湖北省十堰市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：色泽翠绿，汤色嫩绿明亮，香高持久，滋味鲜醇爽口，叶底嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Small-leaf population cultivars and Echa, Fuding, Fuyun and oolong series, among others. Chinese original / 中文原文：raw_material：小叶群体种、鄂茶系列、福鼎系列、福云系列、乌龙茶系列等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Geology is mainly metamorphic rock and limestone, at 500–1200 m elevation. Soils are mostly yellow-brown and sandy, with organic matter 1.0%–2% and pH 4.0–6.5. Chinese original / 中文原文：environment：地质以变质岩和石灰岩构造为主，海拔高度500～1200m，土壤大部属黄棕土和沙质土，土壤有机质含量1.0%～2%，土壤pH值4.0～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Begin graded picking when bud emergence reaches 5%. Shoots must be even, without purple buds, red bases or hollow buds. Chinese original / 中文原文：harvest：茶芽萌发率达5%分级采摘，要求匀齐、无紫芽、无红蒂和空心芽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Processing sequence. Fresh-leaf acceptance → spreading/cooling → heat-fixing → spreading/cooling → rolling → second firing → shaping → drying → fine selection → inspection → storage → packaging. 2. Storage. Refrigerate no more than 5°C for freshness, at humidity no more than 50%. Chinese original / 中文原文：process：1.加工流程。鲜叶验收→摊晾→杀青→摊晾→揉捻→二青→整形→烘干→精选→检验→入库→包装。2.贮存。5℃以下冷藏保鲜，湿度50%以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Emerald green, with bright tender-green liquor, pronounced lasting aroma, fresh mellow refreshing taste, and bright tender-green infused leaves. Described as combining high aroma, organic qualities, and mellowness, and popular with consumers. Chinese original / 中文原文：quality：色泽翠绿，汤色嫩绿明亮，香高持久，滋味鲜醇爽口，叶底嫩绿明亮。集高香、有机、醇和为一体，深受消费者青睐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2023 Hubei Daily interview records that, after years of developing Wudang Dao Tea, Shiyan began promoting the Wudangshan Tea shared regional brand in 2021, while sub-brands such as Wudang Dao Tea could continue to be used independently. These are related modern brand levels and should not simply be treated as interchangeable ancient tea names. Chinese original / 中文原文：history：湖北日报2023年采访记述：十堰在多年打造武当道茶的基础上，自2021年推进“武当山茶”区域公用品牌，武当道茶等子品牌仍可自主使用。两者是有联系的现代品牌层级，不能简单当作相互替代的古代茶名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wudangshan tea strides out of the deep mountains | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202307/t20230712_4742340.shtml Chinese original / 中文原文：武当山茶大步走出深山 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202307/t20230712_4742340.shtml culture： The name “Daocha” draws on Mount Wudang and Daoist culture to express a mood of tea drinking. Transmission today also includes tea forums, processing competitions and exchanges among industry, universities and research institutions. Cultural association alone does not prove a particular Daoist figure created this tea. Chinese original / 中文原文：culture：“道茶”的命名借武当山及道教文化表达品茶意境。今天的传承还包括茶论坛、制茶竞赛和产学研交流；文化关联本身并不能证明某位道教人物创制过这种茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Wudangshan tea strides out of the deep mountains | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202307/t20230712_4742340.shtml Chinese original / 中文原文：武当山茶大步走出深山 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202307/t20230712_4742340.shtml Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2143–2145, the Wudang Dao Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2143—2145页，武当道茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Fresh-leaf acceptance ： The original lists “fresh-leaf acceptance” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 鲜叶验收：原文将“鲜叶验收”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading to air ： The original lists “spreading/cooling” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 摊晾：原文将“摊晾”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： The original lists “heat-fixing” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 杀青：原文将“杀青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Spreading to air ： The original lists “spreading to cool” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 摊晾：原文将“摊晾”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Rolling ： The original lists “rolling” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 揉捻：原文将“揉捻”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Second heating ： The original lists 'second firing' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 二青：原文将“二青”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Shaping ： The original lists “shaping” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 整形：原文将“整形”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Drying by baking ： The original lists “drying” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 烘干：原文将“烘干”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Fine selection ： The original lists 'careful sorting' as stage 9 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：9. 精选：原文将“精选”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Inspection ： The original lists “inspection” as step 10 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 检验：原文将“检验”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Placing in storage ： The original lists 'storage' as this version's eleventh stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：11. 入库：原文将“入库”列为本版本第11道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 12. Packaging ： The original lists “packaging” as step 12 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：12. 包装：原文将“包装”列为本版本第12道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Emerald green, with bright tender-green liquor, pronounced lasting aroma, fresh mellow refreshing taste, and bright tender-green infused leaves. Described as combining high aroma, organic qualities, and mellowness, and popular with consumers. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：色泽翠绿，汤色嫩绿明亮，香高持久，滋味鲜醇爽口，叶底嫩绿明亮。集高香、有机、醇和为一体，深受消费者青睐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2143. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2143页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: emerald green; liquor colour: tender green and bright; aroma: high and lasting; taste: fresh, mellow and refreshing; infused leaves: tender green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：色泽翠绿；汤色：嫩绿明亮；香气：香高持久；滋味：鲜醇爽口；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2143–2145, Wudang Dao Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2143—2145页，武当道茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Within Shiyan City, Hubei: Zhuxi County, Zhushan County, Wudangshan Tourism Economic Zone, Fang County, Yun County, Yunxi County, Danjiangkou City, Zhangwan District and Maojian District. Chinese original / 中文原文：保护产地范围：湖北省十堰市所辖的竹溪县、竹山县、武当山旅游经济特区、房县、郧县、郧西县、丹江口市、张湾区、茅箭区。 Raw materials & cultivars ： Small-leaf population cultivars and Echa, Fuding, Fuyun and oolong series, among others. Chinese original / 中文原文：原料与品种：小叶群体种、鄂茶系列、福鼎系列、福云系列、乌龙茶系列等。 Growing environment ： Geology is mainly metamorphic rock and limestone, at 500–1200 m elevation. Soils are mostly yellow-brown and sandy, with organic matter 1.0%–2% and pH 4.0–6.5. Chinese original / 中文原文：生长环境：地质以变质岩和石灰岩构造为主，海拔高度500～1200m，土壤大部属黄棕土和沙质土，土壤有机质含量1.0%～2%，土壤pH值4.0～6.5。 Plucking requirements ： Begin graded picking when bud emergence reaches 5%. Shoots must be even, without purple buds, red bases or hollow buds. Chinese original / 中文原文：采摘要求：茶芽萌发率达5%分级采摘，要求匀齐、无紫芽、无红蒂和空心芽。 Processing requirements ： 1. Processing sequence. Fresh-leaf acceptance → spreading/cooling → heat-fixing → spreading/cooling → rolling → second firing → shaping → drying → fine selection → inspection → storage → packaging. 2. Storage. Refrigerate no more than 5°C for freshness, at humidity no more than 50%. Chinese original / 中文原文：加工要求：1.加工流程。鲜叶验收→摊晾→杀青→摊晾→揉捻→二青→整形→烘干→精选→检验→入库→包装。2.贮存。5℃以下冷藏保鲜，湿度50%以下。 Sensory qualities ： Emerald green, with bright tender-green liquor, pronounced lasting aroma, fresh mellow refreshing taste, and bright tender-green infused leaves. Described as combining high aroma, organic qualities, and mellowness, and popular with consumers. Chinese original / 中文原文：感官品质：色泽翠绿，汤色嫩绿明亮，香高持久，滋味鲜醇爽口，叶底嫩绿明亮。集高香、有机、醇和为一体，深受消费者青睐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2143 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Wudang Dao Tea · Taiji Fenghao First-Grade Pre-Qingming Tea, Dry Leaves (Tasting Photograph) Chinese original / 中文原文：实物图：武当道茶·太极峰毫一级明前茶干茶（试饮实拍） https://pic1.zhimg.com/v2-d22925ee50b442a5b1eac2a831c8ab9a_r.jpg https://www.zhihu.com/tardis/zm/art/479542127 Basis for the match: The public tasting article explicitly identifies the purchased product as “Wudang Daocha Taiji Fenghao Grade 1 Pre-Qingming Tea, 250 g” and places it around Mount Wudang in Shiyan, Hubei. Packaging photographs in the same article read Wudang Daocha and Taiji Fenghao. The dry-tea photograph carries the same author's watermark and accompanies the dry-tea tasting passage. The actual image was inspected. Chinese original / 中文原文：对应依据：公开试饮原文明确具体购买款“武当道茶太极峰毫一级明前茶250g”和湖北十堰武当山周边产区；同篇包装照片可读武当道茶与太极峰毫，干茶照片有同作者水印并对应干茶试饮段，已实际看图核对。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A specific branded SKU sample personally tasted in 2022. It is not an institutional standard image, and the author is not the producer. The watermark is retained; it does not represent all Wudang Dao Tea. Chinese original / 中文原文：样本范围：2022年个人试饮的品牌具体SKU样本；不是机构标准图，作者并非生产者。保留水印，不代表全部武当道茶。 Quxiang Simian Tea Chinese original / 中文原文：屈乡丝绵茶 Zigui County, Hubei Chinese original / 中文原文：湖北省秭归县 identity： Quxiang Simian Tea comes from Zigui County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe its sensory characteristics as follows: tight, elegant and uniform strips, slender prominent bud tips, vivid green colour and visible white down; fresh leaves are soft and exceptionally good at retaining tenderness. When a leaf is pulled apart by hand, the broken surface displays countless shimmering silver threads. Its internal quality is described as particularly fine, with a high, lasting aroma, a clean fresh fragrance, clear bright liquor, a fresh brisk taste, a long aftertaste and bright, pleasing infused leaves. It is described as excellent in colour, aroma, taste and form, with organic internal qualities and superior quality. Chinese original / 中文原文：identity：屈乡丝绵茶产自湖北省秭归县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧秀均匀，锋苗挺秀，色泽翠绿，白毫显露，鲜叶柔软、持嫩性特强；用手拉断叶面，断面银丝万缕银光闪闪；其内质则更为佳品，高香持久、清香纯正、汤色清澈明亮、滋味鲜爽，回味绵长，叶底明亮悦目，色、香、味、形四佳，有机内质，品质上乘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Mother plants are selected from the Simian tea base in Caijiapo, Jiuwanxi Town, clonally propagated and transplanted into production fields. Chinese original / 中文原文：raw_material：茶树品种选择以九畹溪镇蔡家坡丝绵茶基地的茶树为母本，通过无性系繁育后移栽大田。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 40–2056 m. Soils are mostly sandy loam, purple shale soil, or mudstone-derived soil, with good texture, organic matter at least 1.5%, deep profiles, an active layer at least 60 cm, and groundwater below 1 mm, as stated in the source. Chinese original / 中文原文：environment：海拔40～2056m，土壤类型多属砂壤土、紫色页岩土或泥质岩土，土壤质地良好，有机质含量在1.5%以上，土层深厚，活土层60cm以上，地下水位1mm以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Harvesting. Once the tea bushes begin growth and 5% of standard single buds have extended, picking may begin. Pick separately according to the picking period, tenderness, uniformity and other factors. 2. Processing. The process comprises ten stages: spreading, heat-fixing, rolling, second drying, shaping, bringing out the down, redrying, final drying (aroma enhancement), cutting off fines and marking, and fine sorting. Chinese original / 中文原文：process：1.采收。当茶树萌动后，伸展出5%标准单芽时即可开园采摘，采摘根据期限嫩度、均匀度等分别采摘。2.加工制作。工艺流程为摊青、杀青、揉捻、二青、整形、提毫、复烘、足干（提香）、割末打标、精选等十道工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： The dry leaves have tight, elegant, even strips and upright, slender tips, emerald green with visible white down. The fresh leaves are soft and retain tenderness exceptionally well; when a leaf blade is torn by hand, countless silvery strands glisten along the break. Its internal qualities are described as outstanding: pronounced, lasting aroma, clean fresh fragrance, clear bright liquor colour, fresh brisk taste, a long aftertaste, and bright, attractive infused leaves. With excellent colour, aroma, taste, and shape, and organic internal qualities, it is described as superior in quality. Chinese original / 中文原文：quality：外形条索紧秀均匀，锋苗挺秀，色泽翠绿，白毫显露，鲜叶柔软、持嫩性特强；用手拉断叶面，断面银丝万缕银光闪闪；其内质则更为佳品，高香持久、清香纯正、汤色清澈明亮、滋味鲜爽，回味绵长，叶底明亮悦目，色、香、味、形四佳，有机内质，品质上乘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Zigui County's Fruit and Tea Development Centre records a Simian Tea seminar and evaluation held on 23 September 2021, reflecting the modern development of tea with distinctive bud-and-leaf traits into a local product. The reports consulted include no early tribute-tea archives, so promotional royal associations cannot establish an origin in a particular reign. Chinese original / 中文原文：history：秭归县果茶发展中心记录了2021年9月23日丝绵茶研讨与审评活动，反映当地将具有特殊芽叶性状的茶发展为地方产品的现代过程。所查报道未附早期贡茶档案，不能把宣传中的皇室关联直接写成具体朝年的起源。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zigui County awarded the title “Hometown of Chinese Simian Tea” | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/sgcbgs/202109/t20210926_3781952.shtml Chinese original / 中文原文：秭归县被授予“中国丝绵茶之乡” | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/sgcbgs/202109/t20210926_3781952.shtml culture： 'Quxiang' connects with Zigui's local identity as Qu Yuan's home region. Simian Tea is recognised by the thread-like connections visible when young buds are broken and by its delicate floral aroma. Local seminars, evaluations and tea-country events bring together raw-material characteristics, the Three Gorges landscape and local culture. Chinese original / 中文原文：culture：“屈乡”关联屈原故里秭归的地方身份，丝绵茶则以幼芽折断时的丝状联系及清花香形成识别。当地借研讨、审评和茶乡活动，将原料特性、峡江风土与乡土文化结合。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zigui County awarded the title “Hometown of Chinese Simian Tea” | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/sgcbgs/202109/t20210926_3781952.shtml Chinese original / 中文原文：秭归县被授予“中国丝绵茶之乡” | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/sgcbgs/202109/t20210926_3781952.shtml Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2175–2177, the processing section for Quxiang Simian Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2175—2177页，屈乡丝绵茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Second heating ： The original lists “second firing” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 二青：原文将“二青”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Shaping ： The original lists “shaping” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 整形：原文将“整形”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Bringing out down ： The original lists 'down-raising' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 提毫：原文将“提毫”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat baking ： The original lists 'second baking' as stage 7 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 复烘：原文将“复烘”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Complete drying (aroma enhancement) ： The original lists “final drying (aroma enhancement)” as stage 8 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 足干（提香）：原文将“足干（提香）”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Removing fines and marking ： The original lists “removing fines and marking” as stage 9 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：9. 割末打标：原文将“割末打标”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Fine selection ： The original lists “fine selection” as stage 10 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 精选：原文将“精选”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： The dry leaves have tight, elegant, even strips and upright, slender tips, emerald green with visible white down. The fresh leaves are soft and retain tenderness exceptionally well; when a leaf blade is torn by hand, countless silvery strands glisten along the break. Its internal qualities are described as outstanding: pronounced, lasting aroma, clean fresh fragrance, clear bright liquor colour, fresh brisk taste, a long aftertaste, and bright, attractive infused leaves. With excellent colour, aroma, taste, and shape, and organic internal qualities, it is described as superior in quality. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧秀均匀，锋苗挺秀，色泽翠绿，白毫显露，鲜叶柔软、持嫩性特强；用手拉断叶面，断面银丝万缕银光闪闪；其内质则更为佳品，高香持久、清香纯正、汤色清澈明亮、滋味鲜爽，回味绵长，叶底明亮悦目，色、香、味、形四佳，有机内质，品质上乘。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2175. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2175页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / finished-product quality (read the original separately for fresh-leaf stringiness) ： Dry-leaf appearance: tight, elegant, even strips, upright pointed tips, emerald green with visible white down. Liquor colour: clear and bright. Aroma: pronounced and lasting, clean fresh fragrance. Taste: fresh and brisk, with a long aftertaste. Infused leaves: bright and attractive. Chinese original / 中文原文：2025地理标志保护要求 / 成品品质（鲜叶拉丝性状另读原文）：干茶外形：条索紧秀均匀，锋苗挺秀，翠绿，白毫显露；汤色：清澈明亮；香气：高香持久、清香纯正；滋味：鲜爽，回味绵长；叶底：明亮悦目 Evidence Status: primary_source_verified； Location in the source: PDF pages 2175–2177, Quxiang Simian Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2175—2177页，屈乡丝绵茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Eleven towns and townships in Zigui County: Maoping, Guizhou and Quyuan towns; Shuitianba and Xietan townships; Shazhenxi and Lianghekou towns; Meijiahe Township; and Guojiaba, Jiuwanxi and Yanglinqiao towns. Coordinates: 110°18′–111°00′ E, 30°38′–31°11′ N. Chinese original / 中文原文：保护产地范围：秭归县茅坪镇、归州镇、屈原镇、水田坝乡、泄滩乡、沙镇溪镇、两河口镇、梅家河乡、郭家坝镇、九畹溪镇、杨林桥镇等11个乡镇。地理坐标：东经110°18′～111°00′，北纬30°38′～31°11′。 Raw materials & cultivars ： Mother plants are selected from the Simian tea base in Caijiapo, Jiuwanxi Town, clonally propagated and transplanted into production fields. Chinese original / 中文原文：原料与品种：茶树品种选择以九畹溪镇蔡家坡丝绵茶基地的茶树为母本，通过无性系繁育后移栽大田。 Growing environment ： Elevation 40–2056 m. Soils are mostly sandy loam, purple shale soil, or mudstone-derived soil, with good texture, organic matter at least 1.5%, deep profiles, an active layer at least 60 cm, and groundwater below 1 mm, as stated in the source. Chinese original / 中文原文：生长环境：海拔40～2056m，土壤类型多属砂壤土、紫色页岩土或泥质岩土，土壤质地良好，有机质含量在1.5%以上，土层深厚，活土层60cm以上，地下水位1mm以下。 Processing requirements ： 1. Harvesting. Once the tea bushes begin growth and 5% of standard single buds have extended, picking may begin. Pick separately according to the picking period, tenderness, uniformity and other factors. 2. Processing. The process comprises ten stages: spreading, heat-fixing, rolling, second drying, shaping, bringing out the down, redrying, final drying (aroma enhancement), cutting off fines and marking, and fine sorting. Chinese original / 中文原文：加工要求：1.采收。当茶树萌动后，伸展出5%标准单芽时即可开园采摘，采摘根据期限嫩度、均匀度等分别采摘。2.加工制作。工艺流程为摊青、杀青、揉捻、二青、整形、提毫、复烘、足干（提香）、割末打标、精选等十道工序。 Sensory qualities ： The dry leaves have tight, elegant, even strips and upright, slender tips, emerald green with visible white down. The fresh leaves are soft and retain tenderness exceptionally well; when a leaf blade is torn by hand, countless silvery strands glisten along the break. Its internal qualities are described as outstanding: pronounced, lasting aroma, clean fresh fragrance, clear bright liquor colour, fresh brisk taste, a long aftertaste, and bright, attractive infused leaves. With excellent colour, aroma, taste, and shape, and organic internal qualities, it is described as superior in quality. Chinese original / 中文原文：感官品质：外形条索紧秀均匀，锋苗挺秀，色泽翠绿，白毫显露，鲜叶柔软、持嫩性特强；用手拉断叶面，断面银丝万缕银光闪闪；其内质则更为佳品，高香持久、清香纯正、汤色清澈明亮、滋味鲜爽，回味绵长，叶底明亮悦目，色、香、味、形四佳，有机内质，品质上乘。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2175 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Infused leaves and liquor colour of Jiuwan Simian tea Chinese original / 中文原文：实物图：九畹丝绵茶冲泡叶与汤色 https://img.cjyun.org.cn/a/10111/202309/e91ef9b9cdd01ea0a4772c6ab13d6fa0.jpeg https://m.zgapp.sxzg.cn/p/43121.html Basis for the match: The Zigui brand-launch report explicitly identifies local Simian tea and its Jiuwanxi source area. The image caption directly credits the Jiuwan Simian Tea WeChat public account. Jiuwan Simian Tea Industry in the same county is an authorized user of the Quxiang Simian Tea GI, cross-checkable as item 89 in the provincial intellectual property bureau's 50th list of 2025. The complete original image was inspected. Chinese original / 中文原文：对应依据：秭归品牌发布报道明确当地丝绵茶及九畹溪母本产区，图片图注直接标“图片来源：九畹丝绵茶公众号”；同县九畹丝绵茶业为屈乡丝绵茶地标使用企业，可由省知识产权局2025年第50批名单第89项交叉核对。已看完整原图。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Jiuwan Simian Tea brand sample, used as a specific example of the Quxiang Simian Tea regional product; the Jiuwan company name is not equated with all GI products. Chinese original / 中文原文：样本范围：九畹丝绵茶品牌样本，作为屈乡丝绵茶地域产品的具体实例；不把九畹企业名等同全部地标产品。 Xiaogan Longjian Tea Chinese original / 中文原文：孝感龙剑茶 Xiaogan, Hubei Chinese original / 中文原文：湖北省孝感市 identity： Xiaogan Longjian Tea comes from Xiaogan City, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe flat, straight leaves resembling blades or swords, vivid green, clean and evenly sized; a lasting chestnut aroma; a fresh, mellow, refreshing taste; clear, bright tender-green liquor; and bright tender-green infused buds and leaves forming clusters. Chinese original / 中文原文：identity：孝感龙剑茶产自湖北省孝感市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：扁平挺直似刀剑，色泽翠绿，干净匀齐、香气栗香持久，滋味鲜醇爽口，汤色嫩绿清澈明亮，叶底嫩绿明亮、芽叶成朵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Mainly Fuding Dabaicha, Echa No. 1 and Zhongcha No. 108. Chinese original / 中文原文：raw_material：主要为福鼎大白茶、鄂茶1号、中茶108。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Good environmental quality, high forest cover, fertile soil with good water- and nutrient-retention capacity, complete irrigation and drainage facilities, and clean irrigation water. Tea gardens and their surroundings should have no industrial sites, mining or hospitals, and should be far from major traffic routes and other pollution sources. Chinese original / 中文原文：environment：生态环境质量优良，森林覆盖率高，土壤肥沃，保水保肥性能好，排灌设施齐全，灌溉水质清洁，茶园内及周边无工业、矿产、医院，远离交通主干线等污染源。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： 1. Picking. Fresh-leaf harvests are divided into spring and autumn tea. All use the hand-picking technique of lifting the shoot. 2. Storage. Carry fresh leaves in clean, well-ventilated woven-bamboo or mesh baskets and promptly transport them to the factory for storage and handling. Chinese original / 中文原文：harvest：1.采摘。鲜叶采摘分为春茶和秋茶。统一采用“提手采”的手工采茶技术。2.贮藏。使用清洁、通风性好的竹编、网眼茶篮盛装鲜叶，并及时运送至茶厂贮藏处理。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Flat and straight like blades or swords, vivid green, clean and evenly sized; a lasting chestnut aroma; a fresh, mellow, refreshing taste; clear, bright tender-green liquor; and bright tender-green infused buds and leaves forming clusters. Chinese original / 中文原文：quality：扁平挺直似刀剑，色泽翠绿，干净匀齐、香气栗香持久，滋味鲜醇爽口，汤色嫩绿清澈明亮，叶底嫩绿明亮、芽叶成朵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2016 company/person profile by the Xiaogan Municipal Committee of the Chinese Peasants and Workers Democratic Party records that Le Zihua returned home in 2006 to run Fuliangshan Tea, then established an improved-cultivar propagation base, researched Xiaogan Longjian processing, and produced products including “Gantian Longjian.” This is an example of contemporary research and industrial history, not evidence naming the originator for the entire production area. Chinese original / 中文原文：history：2016年农工党孝感市委会的企业人物报道记述：乐子华2006年返乡经营福良山茶业，随后建设良种繁育基地、开展孝感龙剑茶工艺研究，并生产“感天龙剑”等产品。这是当代研发和产业史实例，不据此认定全产区首创者。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Integrity lights the entrepreneurial journey — Le Zihua | https://www.hbng.gov.cn/index.php?id=290 Chinese original / 中文原文：用诚信照亮创业征程——乐子华 | https://www.hbng.gov.cn/index.php?id=290 culture： Longjian Tea uses its flat, upright shape as an identifying feature. Local researchers, tea farms, and growers jointly produce fine specialty tea. Fuliangshan’s technical training, cultivar propagation, and tea-assessment activities show the emphasis on tea-making skill in contemporary Xiaogan tea culture. Chinese original / 中文原文：culture：龙剑茶把扁平挺直的外形作为识别要素，地方研发人员、茶场和农户共同参与名优茶生产。福良山的技术培训、品种繁育与评茶活动，体现现代孝感茶文化中重视制茶技艺的一面。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Integrity lights the entrepreneurial journey — Le Zihua | https://www.hbng.gov.cn/index.php?id=290 Chinese original / 中文原文：用诚信照亮创业征程——乐子华 | https://www.hbng.gov.cn/index.php?id=290 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： The following is compiled from a specialty-products website's processing account, pending comparison with the original technical document: fresh leaves are sorted and appropriately spread, heat-fixed and straightened into a sword shape during initial pan-firing, then removed to cool and equilibrate moisture, followed by final pan-firing to flatten, straighten and dry them. The emphasis is on shaping during initial pan-firing and setting the shape during final pan-firing. Specific temperatures and durations are not yet supplied as verified specifications. Chinese original / 中文原文：process：以下据特产网站的工艺介绍整理，尚待核对原始技术文件：鲜叶拣选后适度摊放，在青锅中杀青并理条做剑形，出锅摊凉回潮，再辉锅压扁理直并干燥。其重点是青锅做形与辉锅定形，具体温度和时长暂不作为已核规范提供。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Xiaogan Longjian tea: production method | https://www.tesegu.com/techan/53495.html Chinese original / 中文原文：孝感龙剑茶：制作方法 | https://www.tesegu.com/techan/53495.html Step-by-step processing / Huanglong Baiyuan Xiaogan Longjian X-1 and X-2 research samples (spring tea from 2018, paper published in 2022) Chinese original / 中文原文：逐步工序 / 黄龙柏园孝感龙剑X-1、X-2研究样本（2018年春茶，2022年论文） Limited to samples X-1 and X-2 from Hubei Dawu Huanglong Baiyuan Tea Co., Ltd., collected in March–April 2018 and recorded as Grade 1. Although the four steps are described as the basic flat-green-tea route, the authors explicitly apply them to the named samples in Table 1. The sample link is therefore retained; this is neither an unsupported category-wide transfer nor a specification for the entire GI area. Chinese original / 中文原文：限定湖北大悟黄龙柏园茶叶有限公司的X-1、X-2样品，采样时间2018年3—4月，材料记质量等级为一级。虽然该四步是论文所述扁形绿茶基本路线，作者明确将它用于表1具名样品，因此本记录保留样品绑定，不作为未经来源的类级套用或地标全产区规范。 1. Spreading fresh leaves ： The paper’s materials section explicitly identifies this as stage 1 of the listed research-sample process; no parameters absent from the paper are added. Key observations: Chinese original / 中文原文：1. 摊青：论文材料段明确作为所列研究样品加工流程的第1阶段；不另补论文未给的参数。 关键观察： Correlation Analysis of Mineral Elements and Quality Components in Flat Green Tea. | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2021110190.pdf Chinese original / 中文原文：扁形绿茶矿质元素含量与品质成分相关性分析 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2021110190.pdf 2. Heat-fixing ： The paper's materials section explicitly identifies this as stage 2 of the listed research-sample process. No parameters absent from the paper are added. Key observations: Chinese original / 中文原文：2. 杀青：论文材料段明确作为所列研究样品加工流程的第2阶段；不另补论文未给的参数。 关键观察： Correlation Analysis of Mineral Elements and Quality Components in Flat Green Tea. | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2021110190.pdf Chinese original / 中文原文：扁形绿茶矿质元素含量与品质成分相关性分析 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2021110190.pdf 3. Shaping ： The paper's materials section explicitly identifies this as the third stage of the listed research samples' process; parameters not given in the paper are not added. Key observations: Chinese original / 中文原文：3. 做形：论文材料段明确作为所列研究样品加工流程的第3阶段；不另补论文未给的参数。 关键观察： Correlation Analysis of Mineral Elements and Quality Components in Flat Green Tea. | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2021110190.pdf Chinese original / 中文原文：扁形绿茶矿质元素含量与品质成分相关性分析 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2021110190.pdf 4. Drying ： The paper’s materials section explicitly identifies this as stage 4 of the listed research-sample process; no parameters absent from the paper are added. Key observations: Chinese original / 中文原文：4. 干燥：论文材料段明确作为所列研究样品加工流程的第4阶段；不另补论文未给的参数。 关键观察： Correlation Analysis of Mineral Elements and Quality Components in Flat Green Tea. | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2021110190.pdf Chinese original / 中文原文：扁形绿茶矿质元素含量与品质成分相关性分析 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2021110190.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat and straight like blades or swords, vivid green, clean and evenly sized; a lasting chestnut aroma; a fresh, mellow, refreshing taste; clear, bright tender-green liquor; and bright tender-green infused buds and leaves forming clusters. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：扁平挺直似刀剑，色泽翠绿，干净匀齐、香气栗香持久，滋味鲜醇爽口，汤色嫩绿清澈明亮，叶底嫩绿明亮、芽叶成朵。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2184. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2184页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: flat, upright, sword-like, emerald green, clean and uniform. Liquor colour: clear bright tender green. Aroma: lasting chestnut. Taste: fresh, mellow, refreshing. Infused leaves: bright tender green, intact shoots. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：扁平挺直似刀剑，翠绿，干净匀齐；汤色：嫩绿清澈明亮；香气：栗香持久；滋味：鲜醇爽口；叶底：嫩绿明亮、芽叶成朵 Evidence Status: primary_source_verified； Location in the source: PDF pages 2184–2186, Xiaogan Longjian Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2184—2186页，孝感龙剑茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Townships/towns including Sanlicheng, Daxin, Xuanhua, Lüwang, Zhouxiang, Fengshan, Xiaowu, Wangdian, Tiandian, Yanghe, Sanhe, Wangyizhen, Muzi, Yangdian, Xihe, and Zougang in the 6 counties/cities/districts of Dawu, Xiaochang, Xiaonan, Yingcheng, Anlu, and Shuangfeng, administered by Xiaogan, Hubei Province. Chinese original / 中文原文：保护产地范围：湖北省孝感市所辖的大悟、孝昌、孝南、应城、安陆、双峰6个县（市、区）的三里城、大新、宣化、吕王、周巷、丰山、小悟、王店、田店、杨河、三合、王义贞、木梓、杨店、西河、邹岗等乡镇。 Raw materials & cultivars ： Mainly Fuding Dabaicha, Echa No. 1 and Zhongcha No. 108. Chinese original / 中文原文：原料与品种：主要为福鼎大白茶、鄂茶1号、中茶108。 Growing environment ： Good environmental quality, high forest cover, fertile soil with good water- and nutrient-retention capacity, complete irrigation and drainage facilities, and clean irrigation water. Tea gardens and their surroundings should have no industrial sites, mining or hospitals, and should be far from major traffic routes and other pollution sources. Chinese original / 中文原文：生长环境：生态环境质量优良，森林覆盖率高，土壤肥沃，保水保肥性能好，排灌设施齐全，灌溉水质清洁，茶园内及周边无工业、矿产、医院，远离交通主干线等污染源。 Plucking requirements ： 1. Picking. Fresh-leaf harvests are divided into spring and autumn tea. All use the hand-picking technique of lifting the shoot. 2. Storage. Carry fresh leaves in clean, well-ventilated woven-bamboo or mesh baskets and promptly transport them to the factory for storage and handling. Chinese original / 中文原文：采摘要求：1.采摘。鲜叶采摘分为春茶和秋茶。统一采用“提手采”的手工采茶技术。2.贮藏。使用清洁、通风性好的竹编、网眼茶篮盛装鲜叶，并及时运送至茶厂贮藏处理。 Sensory qualities ： Flat and straight like blades or swords, vivid green, clean and evenly sized; a lasting chestnut aroma; a fresh, mellow, refreshing taste; clear, bright tender-green liquor; and bright tender-green infused buds and leaves forming clusters. Chinese original / 中文原文：感官品质：扁平挺直似刀剑，色泽翠绿，干净匀齐、香气栗香持久，滋味鲜醇爽口，汤色嫩绿清澈明亮，叶底嫩绿明亮、芽叶成朵。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2184 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Wudao Pre-Qingming Classic Longjian: dry tea, liquor, and origin-labelled packaging. Chinese original / 中文原文：实物图：悟道明前经典龙剑：干茶、茶汤及产地包装 https://img.alicdn.com/bao/uploaded/i4/11132152/O1CN01Oio9f51RlfSueI06H_!!11132152.jpg https://www.tesegu.com/chaoshi/208801.html Basis for the match: The product title explicitly identifies Longjian green tea from Sanli, Dawu, shipped from Xiaogan, Hubei. The original image visibly reads “Hubei · Dawu,” “Hubei Wudao Tea Co., Ltd.,” and “Classic Pre-Qingming, Signature Everyday Longjian.” It also shows flat dry tea on a white plate and tea liquor and leaves in a glass. Dawu belongs to Xiaogan, so both name and region correspond. Chinese original / 中文原文：对应依据：商品标题明示龙剑绿茶、大悟三里，发货地湖北孝感。原图可读“湖北·大悟”“湖北悟道茶业有限公司”“明前经典 招牌口粮龙剑”，并可见白碟扁形干茶、玻璃杯茶汤和叶片；大悟属于孝感，名称与区域均对应。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A pre-Qingming Classic Longjian product sample made in Dawu by Hubei Wudao Tea. This is a commercial product image, not a general Xiaogan Longjian grading-standard photograph. It comes from a specialty-product platform display; republication there is not treated as official certification. Chinese original / 中文原文：样本范围：湖北悟道茶业的大悟产明前经典龙剑商品样本；商业商品图，并非通用孝感龙剑等级标准照。来源为特产平台商品展示，未把平台转载当官方认证。 Wufeng Yihong Tea Chinese original / 中文原文：五峰宜红茶 Yichang, Hubei Chinese original / 中文原文：湖北省宜昌市 identity： Wufeng Yihong Tea comes from Yichang City, Hubei. This entry records the product within its GI-protected area. The protection requirements describe fine, tight strips with golden down and a dark lustrous colour. Chinese original / 中文原文：identity：五峰宜红茶产自湖北省宜昌市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细有金毫，色泽乌润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Echa No. 7, Wufeng 212, Wufeng 310, Wufeng population cultivars and others. Chinese original / 中文原文：raw_material：鄂茶7号、五峰212、五峰310、五峰群体种等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Soils are mainly mountain yellow-brown soils, mostly pH 4.5–6.0, deep and loosely structured. Chinese original / 中文原文：environment：土壤以山地黄棕壤为主，pH值大多在4.5～6.0之间，土层深厚，土质结构疏松。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Begin picking when 5% of newly emerged garden shoots meet the standard. Harvest promptly in batches according to the standard; do not pick tea with pesticide residues or pest and disease damage. Chinese original / 中文原文：harvest：茶园新萌发的芽叶有5%达到采摘标准，即可开园采摘。茶叶采摘按标准及时分批采摘，不得采摘有农药残留和病虫危害的茶叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tight strands with golden hairs, lustrous dark in color. Chinese original / 中文原文：quality：外形条索紧细有金毫，色泽乌润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The 1876 taxation notice in Wanguo Gongbao cited by the Hubei Ethnic and Religious Affairs Commission reflects an active tea-firm trade in Yuyangguan at that time. A tea-improvement institution moved there in 1937, and Wufeng Refined Tea Factory was established in 1938, showing Yihong's transition from tea-firm trade to modern technical extension and factory processing. Chinese original / 中文原文：history：湖北省民宗委所述1876年《万国公报》征税告示，反映当时渔洋关已有活跃茶庄。1937年茶叶改良机构迁至当地，1938年设五峰精制茶厂，显示宜红从茶庄贸易转入近代技术推广和工厂加工的过程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yuyangguan, Wufeng: Wagon Tracks on the Ten-Thousand-Li Tea Road, Tea Fragrance in an Ancient Town | https://mzw.hubei.gov.cn/ztzl/dzh/jcdzh/202311/t20231115_4946398.shtml Chinese original / 中文原文：五峰渔洋关 万里茶道车痕在 千年古镇茶飘香 | https://mzw.hubei.gov.cn/ztzl/dzh/jcdzh/202311/t20231115_4946398.shtml culture： Yuyangguan's guild halls, tea-firm signs and tea route to Yidu together preserve memories of merchants, tea workers and Tujia mountain communities participating in export trade. Tea was transshipped through Yidu to Hankou, connecting local culture with interregional commerce. Chinese original / 中文原文：culture：渔洋关的会馆、茶庄招牌与通往宜都的茶路，共同保存了茶商、茶工和土家山乡参与外销贸易的记忆。茶经宜都转运汉口，使当地文化与跨区域商贸相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yuyangguan, Wufeng: Wagon Tracks on the Ten-Thousand-Li Tea Road, Tea Fragrance in an Ancient Town | https://mzw.hubei.gov.cn/ztzl/dzh/jcdzh/202311/t20231115_4946398.shtml Chinese original / 中文原文：五峰渔洋关 万里茶道车痕在 千年古镇茶飘香 | https://mzw.hubei.gov.cn/ztzl/dzh/jcdzh/202311/t20231115_4946398.shtml process： In the shared Yihong Gongfu system, fresh leaves are withered, rolled, fermented and dried into unfinished tea, then inspected and assembled into batches, sieved and sorted, blended and packed. Wufeng had a refining factory. This describes the processing system, not company operating parameters for every product grade. Chinese original / 中文原文：process：按宜红工夫共同制作体系，鲜叶先萎凋、揉捻、发酵和干燥成为毛茶，再验收归堆、筛分拣剔及拼配包装。五峰曾设精制茶厂；这里说明工艺体系，不代替各等级产品的企业操作参数。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Yuyangguan, Wufeng: Wagon Tracks on the Ten-Thousand-Li Tea Road, Tea Fragrance in an Ancient Town | https://mzw.hubei.gov.cn/ztzl/dzh/jcdzh/202311/t20231115_4946398.shtml Chinese original / 中文原文：五峰渔洋关 万里茶道车痕在 千年古镇茶飘香 | https://mzw.hubei.gov.cn/ztzl/dzh/jcdzh/202311/t20231115_4946398.shtml The processing method specified by the main record remains to be verified; only other explicitly named variants are presented below. Chinese original / 中文原文：主档案所限定的工艺仍待核，以下仅为其他具名版本。 Step-by-step processing / Core regional stages for Yichang Yihong Gongfu (Wufeng explicitly listed, but not a Wufeng GI-specific code). Chinese original / 中文原文：逐步工序 / 宜昌宜红工夫区域核心环节（明列五峰，非五峰GI专规） The original lists stages using 'and so on' and does not provide a complete technical route, all preceding and subsequent treatments, or parameters. It is used only as a sourced supplement of core stages and does not count towards a complete main process. Scope: Yichang agricultural authorities' general account of Yihong Gongfu, whose stated production region includes Wufeng Tujia Autonomous County; it does not replace product-specific protection requirements for Wufeng Yihong. Chinese original / 中文原文：原文用“等”列举环节，未给出完整技术路线、全部前后处理或参数。仅作有来源的核心环节补充，不用于计算完整主工艺。 适用范围：宜昌农业部门宜红工夫总述，其生产区域明确包含五峰土家族自治县；不替代五峰宜红产品专属保护要求。 1. Withering ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：1. 萎凋：原文列明的核心环节；未提供本环节参数。 关键观察： Yihong Gongfu Tea | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Chinese original / 中文原文：宜红工夫茶 | https://nyj.yichang.gov.cn/content-43871-2097261-1.html 2. Rolling ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：2. 揉捻：原文列明的核心环节；未提供本环节参数。 关键观察： Yihong Gongfu Tea | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Chinese original / 中文原文：宜红工夫茶 | https://nyj.yichang.gov.cn/content-43871-2097261-1.html 3. Fermentation / oxidation ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：3. 发酵：原文列明的核心环节；未提供本环节参数。 关键观察： Yihong Gongfu Tea | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Chinese original / 中文原文：宜红工夫茶 | https://nyj.yichang.gov.cn/content-43871-2097261-1.html 4. Drying ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：4. 干燥：原文列明的核心环节；未提供本环节参数。 关键观察： Yihong Gongfu Tea | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Chinese original / 中文原文：宜红工夫茶 | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Step-by-step processing / Wufeng Yuyangguan Yihong: historical crude-black-tea route recorded in a 1950 survey. Chinese original / 中文原文：逐步工序 / 五峰渔洋关宜红：1950年调查所记毛红茶历史路线 The scope is limited to primary processing of unfinished black tea described in the Wufeng purchasing office's survey of veteran tea workers in Yuyangguan. What was verified here is the explicit account in a 2018 research article; the original 1950 archive was not read. Local craft terminology is retained without reinterpreting it as modern machine operations. It cannot be promoted to the current profile.process. Scope: historical_local_process_reported_in_2018. Chinese original / 中文原文：范围限定为五峰收购处对渔洋关老茶工所作调查中的毛红茶初制阶段；此处核实的是2018年研究文章的明确记载，1950年原档未读取。保留地方技艺术语，不擅自解释为现代机器工序。不能提升为现行profile.process。 适用范围：historical_local_process_reported_in_2018 1. Withering ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：1. 萎凋：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 2. Treading into strands ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：2. 踹条：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 3. Fermentation / oxidation ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：3. 发酵：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 4. Releasing vapour ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：4. 吐气：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 5. Forming ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：5. 成型：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 6. Sun-drying ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：6. 晒干：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Step-by-step processing / Yuyangguan Yihong, Wufeng: historical manual refining route recorded in a 1950 survey. Chinese original / 中文原文：逐步工序 / 五峰渔洋关宜红：1950年调查所记手工精制历史路线 Scope is limited to the hand-refining stage described in the same investigation. The two Xiaoyu-sieve operations and repeated air sorting are repeated operations explicitly listed in the source and must not be deduplicated or merged. What has been verified is the explicit account in a 2018 research article; the original 1950 archive was not read. Local craft terms are retained without reinterpreting them as modern machine operations. This cannot be promoted to a current profile.process. Scope: historical_local_process_reported_in_2018. Chinese original / 中文原文：范围限定为同次调查中的手工精制阶段；两次小雨筛及再次风选为原文所列重复作业，不应去重或合并；此处核实的是2018年研究文章的明确记载，1950年原档未读取。保留地方技艺术语，不擅自解释为现代机器工序。不能提升为现行profile.process。 适用范围：historical_local_process_reported_in_2018 1. Drying and preliminary sieving ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：1. 干燥初筛：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 2. Xiaoyu Shaishai (first round; light-rain sieving motion) ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：2. 小雨筛筛（第一次）：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 3. Cleaning with a winnowing fan ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：3. 风车扇清：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 4. Xiaoyu Shaishai (second round; light-rain sieving motion) ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：4. 小雨筛筛（第二次）：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 5. Passing through the winnowing fan again ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：5. 再过风车：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 6. Basket sieving and grading ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：6. 窝筛分筛：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 7. Flat-sieve grading ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：7. 平筛分筛：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 8. Sieving with the Zhengyu sieve ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：8. 正雨筛筛：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 9. Sieving with the Sanba Nao sieve ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：9. 三把闹筛筛：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml 10. Removing from the drying bed and piling ： Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step. Key observations: Chinese original / 中文原文：10. 下炕关堆：保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。 关键观察： 'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Chinese original / 中文原文：“跋山涉水、一路前行”是宜红古茶道精神 | https://www.cnhubei.com/xwzt/2018/yhgcd/zjgd/201805/t4115656.shtml Step-by-step processing / Regional reference from Yichang, the production area of Wufeng Yihong Tea: Yichang Yihong, T/YCCY 002—2019 version: primary processing. Chinese original / 中文原文：逐步工序 / 五峰宜红茶所在宜昌产区的区域参照：宜昌宜红 T/YCCY 002—2019 版本：初制 Clause 6.2 explicitly ends primary processing at primary tea; subsequent refining is listed separately. It is not a single four-step chain for every boxed commercial product. Only the route in the 2019 document is retained; its current validity has not been independently verified. Yichang's agricultural authorities have identified this county-level area as part of the Yihong production region, but this standard does not prescribe a separate process under this entry's geographical-indication name. It is provided only as a regional reference and does not count as completion of this tea's main process. Scope: regional_reference_only_not_product_specific. Chinese original / 中文原文：第6.2条明确以毛茶结束初制；后续精制另列，非全部成箱商品的单一四步链。仅保存2019文件路线，现行效力未独立核实。 宜昌农业部门已列该县市为宜红产区，但本标准未以本条GI名称单独规定流程。这里只提供区域参照，不计该茶主流程完成。 适用范围：regional_reference_only_not_product_specific 1. Withering ： Use a withering trough; Grade 1 and higher material may first be sun-withered and then placed in the trough. The original judges the endpoint by soft leaves, most tender stems bending without breaking, and related signs. Key observations: Chinese original / 中文原文：1. 萎凋：采用萎凋槽；一级以上原料也可先日光萎凋再入槽。原文以叶质柔软、嫩茎大多折而不断等判断终点。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 2. Rolling ： Roll with light–heavy–light pressure, adjusting to tenderness; break up clumps. Key observations: Chinese original / 中文原文：2. 揉捻：按轻、重、轻加压原则揉捻，依嫩度调节；团块宜解散。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 3. Fermentation / oxidation ： Oxidise in dedicated equipment until grassy odour disappears, floral-fruity aroma emerges, and leaves turn yellow-red. Key observations: Chinese original / 中文原文：3. 发酵：专用设备内发酵，以青气消失、出现花果香、叶色黄红为适度。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 4. Drying ： Chain-plate drying comprises initial drying, cooling and moisture equilibration, and final drying. For first-grade and higher material, a roasting and aroma-enhancement machine is an alternative; the original clause includes aroma enhancement after storage. The two equipment options are listed separately without mixing parameters. Key observations: Chinese original / 中文原文：4. 干燥：链板烘干采用初烘、摊凉回潮、足火；一级以上原料另可采用烘焙提香机，原条包括贮存后提香。两设备方案分列，不拼接参数。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Step-by-step processing / Regional reference from Yichang, the production area of Wufeng Yihong Tea: Yichang Yihong, T/YCCY 002—2019 version: primary-tea refining. Chinese original / 中文原文：逐步工序 / 五峰宜红茶所在宜昌产区的区域参照：宜昌宜红 T/YCCY 002—2019 版本：毛茶精制 Clause 6.2.5 also allows refining operations to be combined and repeated according to the unfinished tea's characteristics and the final product specifications. This variable provision has not been converted into a fixed number of repetitions for every producer. This is the 2019 edition of the standard. Yichang's agricultural authorities identify the county-level locality as a Yihong-producing area, but this standard does not prescribe a separate process under this entry's GI name. It is provided only as a regional reference and does not count as completion of this tea's main process. Scope: regional_reference_only_not_product_specific. Chinese original / 中文原文：第6.2.5条还允许依毛茶性状和终端规格组合、循环精制。未把这一可变说明改成所有生产者的固定次数；此为2019标准版。 宜昌农业部门已列该县市为宜红产区，但本标准未以本条GI名称单独规定流程。这里只提供区域参照，不计该茶主流程完成。 适用范围：regional_reference_only_not_product_specific 1. Sieving ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：1. 筛分：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 2. Cutting finely ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：2. 切细：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 3. Air classification ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：3. 风选：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 4. Sorting ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：4. 拣剔：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 5. Blending ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：5. 拼配：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 6. Blending batches ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：6. 匀堆：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 7. Supplementary firing ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：7. 补火：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 8. Packing into cases ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：8. 成箱包装：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tight strands with golden hairs, lustrous dark in color. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧细有金毫，色泽乌润。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2211. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2211页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / not divided into grades ： Dry-leaf appearance: fine, tight strips with golden down, dark and lustrous. Liquor colour: bright red. Aroma: high, lasting, clean sweetness. Taste: mellow, full, fresh and brisk. Infused leaves: bright red and soft. Chinese original / 中文原文：2025地理标志保护要求／未分等级：干茶：条索紧细有金毫，乌润；汤色：红亮；香气：甜纯高长；滋味：醇厚鲜爽；叶底：红亮柔软 Evidence Status: primary_source_verified； Location in the source: PDF page 2212, VI Quality Characteristics, items 1 and 2. ； Scope: The four internal-quality descriptions appear after the heading “2. Physicochemical indicators.” Creaming on cooling is a cooling-dependent phenomenon, not the colour of hot liquor. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2212页，（六）质量特色第1、2项；适用范围：四项内质原文置于“2.理化指标”标题后；冷后浑是冷却条件现象，不是热汤颜色。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf T/WFCYXH 001—2018, Table 2: Wufeng Yihong Bud Tea / Special Grade ： Fine, tender and tightly formed, even and clean, glossy black with golden down; red, bright liquor; rich, lasting sweet aroma; full, mellow, fresh and brisk taste; tender, even infused leaves, fairly red and bright. Chinese original / 中文原文：T/WFCYXH 001—2018 表2：五峰宜红芽茶／特级：细嫩紧秀，匀齐、净，乌黑油润显金毫；红明亮；甜香浓郁持久；醇厚鲜爽；嫩匀尚红亮。 Evidence Status: primary_source_verified； Location in the source: Public preview page 5 (printed page 3), clauses 7.1–7.3 and corresponding grade rows in Table 2. ； Scope: Named grades in a group standard for black tea within Wufeng County. These are neither this library's specimen assessments nor the ungraded overall requirements of the 2025 GI. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：公开预览第5页（印刷页3），7.1—7.3条、表2对应等级行；适用范围：五峰县内红茶团标具名等级；并非本馆实物审评，也非2025GI不分级综合要求。 T/WFCYXH 001—2018 Wufeng Black Tea: public original-page preview and Table 2. | https://www.bzxz.net/bzxz/210575.html Chinese original / 中文原文：T/WFCYXH 001—2018 五峰红茶：公开原页预览及表2 | https://www.bzxz.net/bzxz/210575.html T/WFCYXH 001—2018 Table 2: Wufeng Yihong Bud Tea / Grade I. ： Fine, tender and tightly formed, even and clean, glossy dark leaves with golden down; red, bright liquor; rich sweet aroma with fairly good persistence; full, mellow taste, fairly fresh and brisk; tender, even infused leaves, fairly red and bright. Chinese original / 中文原文：T/WFCYXH 001—2018 表2：五峰宜红芽茶／一级：细嫩紧秀，匀齐、净，乌润显金毫；红亮；甜香浓郁尚持久；醇厚尚鲜爽；嫩匀尚红亮。 Evidence Status: primary_source_verified； Location in the source: Public preview page 5 (printed page 3), clauses 7.1–7.3 and corresponding grade rows in Table 2. ； Scope: Named grades in a group standard for black tea within Wufeng County. These are neither this library's specimen assessments nor the ungraded overall requirements of the 2025 GI. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：公开预览第5页（印刷页3），7.1—7.3条、表2对应等级行；适用范围：五峰县内红茶团标具名等级；并非本馆实物审评，也非2025GI不分级综合要求。 T/WFCYXH 001—2018 Wufeng Black Tea: public original-page preview and Table 2. | https://www.bzxz.net/bzxz/210575.html Chinese original / 中文原文：T/WFCYXH 001—2018 五峰红茶：公开原页预览及表2 | https://www.bzxz.net/bzxz/210575.html T/WFCYXH 001—2018 Table 2: Wufeng Yihong Maojian Tea / Special Grade. ： Reasonably fine and tight, even and clean, glossy dark with golden down; reasonably bright red liquor; clean sweet aroma; full, mellow and fairly fresh/brisk taste; evenly red infused leaves. Chinese original / 中文原文：T/WFCYXH 001—2018 表2：五峰宜红毛尖茶／特级：尚细紧，匀整、净，乌润带金毫；红尚亮；甜香纯正；醇厚较鲜爽；红匀。 Evidence Status: primary_source_verified； Location in the source: Public preview page 5 (printed page 3), clauses 7.1–7.3 and corresponding grade rows in Table 2. ； Scope: Named grades in a group standard for black tea within Wufeng County. These are neither this library's specimen assessments nor the ungraded overall requirements of the 2025 GI. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：公开预览第5页（印刷页3），7.1—7.3条、表2对应等级行；适用范围：五峰县内红茶团标具名等级；并非本馆实物审评，也非2025GI不分级综合要求。 T/WFCYXH 001—2018 Wufeng Black Tea: public original-page preview and Table 2. | https://www.bzxz.net/bzxz/210575.html Chinese original / 中文原文：T/WFCYXH 001—2018 五峰红茶：公开原页预览及表2 | https://www.bzxz.net/bzxz/210575.html T/WFCYXH 001—2018, Table 2: Wufeng Yihong Maojian / First Grade. ： Fairly tightly formed, fairly even and clean, black with some lustre; red, bright liquor; fairly pure aroma; full, mellow and fairly clean taste; evenly red infused leaves lacking brightness. Chinese original / 中文原文：T/WFCYXH 001—2018 表2：五峰宜红毛尖茶／一级：尚紧结，尚匀整、尚净，乌黑尚润；红明；纯尚正；醇厚尚正；红匀欠亮。 Evidence Status: primary_source_verified； Location in the source: Public preview page 5 (printed page 3), clauses 7.1–7.3 and corresponding grade rows in Table 2. ； Scope: Named grades in a group standard for black tea within Wufeng County. These are neither this library's specimen assessments nor the ungraded overall requirements of the 2025 GI. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：公开预览第5页（印刷页3），7.1—7.3条、表2对应等级行；适用范围：五峰县内红茶团标具名等级；并非本馆实物审评，也非2025GI不分级综合要求。 T/WFCYXH 001—2018 Wufeng Black Tea: public original-page preview and Table 2. | https://www.bzxz.net/bzxz/210575.html Chinese original / 中文原文：T/WFCYXH 001—2018 五峰红茶：公开原页预览及表2 | https://www.bzxz.net/bzxz/210575.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of 8 townships/towns in Wufeng Tujia Autonomous County, Yichang, Hubei: Caihua Township, Wufeng Town, Yuyangguan Town, Changleping Town, Renheping Town, Wantan Town, Fujiayan Township, and Niuzhuang Township. Chinese original / 中文原文：保护产地范围：湖北省宜昌市五峰土家族自治县采花乡、五峰镇、渔洋关镇、长乐坪镇、仁和坪镇、湾潭镇、傅家堰乡、牛庄乡等8个乡镇现辖行政区域。 Raw materials & cultivars ： Echa No. 7, Wufeng 212, Wufeng 310, Wufeng population cultivars and others. Chinese original / 中文原文：原料与品种：鄂茶7号、五峰212、五峰310、五峰群体种等。 Growing environment ： Soils are mainly mountain yellow-brown soils, mostly pH 4.5–6.0, deep and loosely structured. Chinese original / 中文原文：生长环境：土壤以山地黄棕壤为主，pH值大多在4.5～6.0之间，土层深厚，土质结构疏松。 Plucking requirements ： Begin picking when 5% of newly emerged garden shoots meet the standard. Harvest promptly in batches according to the standard; do not pick tea with pesticide residues or pest and disease damage. Chinese original / 中文原文：采摘要求：茶园新萌发的芽叶有5%达到采摘标准，即可开园采摘。茶叶采摘按标准及时分批采摘，不得采摘有农药残留和病虫危害的茶叶。 Sensory qualities ： Fine, tight strands with golden hairs, lustrous dark in color. Chinese original / 中文原文：感官品质：外形条索紧细有金毫，色泽乌润。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2211 The two additions are historical processing accounts from a 1950 survey, based on a 2018 research article. They are not the current main GI process or current production specification for Wufeng Yihong. Chinese original / 中文原文：新增两条为1950年调查的历史工艺记载，依据2018年研究文章，不是当前五峰宜红茶GI主流程或现行生产规程。 This round adds only the named 2019 version or a regional reference. It does not override existing GI protection requirements or increase the count of complete main processes. Chinese original / 中文原文：本次只补具名2019版本或区域参照，不覆盖现有GI保护要求，不新增完整主流程计数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Wufeng Yihong Tea, Nanqu collaboration edition: dry leaves and liquor Chinese original / 中文原文：实物图：五峰宜红茶联名南曲款干茶与茶汤 https://img01.yzcdn.cn/upload_files/2026/04/17/FtRtjoPPlBKg9oWAvy8R5ouV6jL9.jpg!middle.jpg https://detail.youzan.com/show/goods?alias=26z3qvowi2j73&from_source=gbox_seo Basis for the match: The specific product page is titled Wufeng Yihong Tea, Nanqu Collaboration Edition. The original product image reads Wufeng Yihong Tea and details identify Wufeng high-mountain material. Its dry-tea and liquor gallery images were viewed. Chinese original / 中文原文：对应依据：具体商品页标题五峰宜红茶联名南曲款，原产品图印五峰宜红茶，详情明确五峰高山原料；已看该商品画廊干茶与茶汤照片。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A 118 g Nanqu collaboration sample from Wufeng Speciality Hall, sourced from the merchant's sales page. Chinese original / 中文原文：样本范围：五峰特产馆118g南曲联名款商品样本，来源为商家销售页。 Mapo Tea Chinese original / 中文原文：马坡茶 Mapo and surrounding GI-protected villages in Sanli Township, Jianshi County, Enshi Tujia and Miao Autonomous Prefecture, Hubei. Chinese original / 中文原文：湖北省恩施土家族苗族自治州建始县三里乡马坡及周边地标保护村 identity： Mapo Tea comes from Dashahe, Panlong, Zhayukou, Cuijiacunfang, Mapo, and Yaochang villages in Sanli Township, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe sweet taste, clear bright green liquor colour, and a delicate, lasting fresh aroma resembling beans and cooked chestnuts. Chinese original / 中文原文：identity：马坡茶产自湖北省三里乡大沙河村、蟠龙村、扎鱼口村、崔家村坊村、马坡村、窑场村，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：味甘，汤色清绿明亮，清香幽长，似豆香、熟板栗香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Echa No. 10, Echa No. 1, Fuding Dabaicha, Longjing No. 43, Anji Baicha and others. Chinese original / 中文原文：raw_material：鄂茶10号、鄂茶1号、福鼎大白、龙井43号、安吉白茶等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Acidic purple-red soil plots at 600–1,200 m elevation, with pH approximately 5.5–6.8. Chinese original / 中文原文：environment：海拔600～1200m之间、pH值5.5～6.8左右的酸性紫红色土壤地块。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Picking. Pick with a lifting motion of the hand, placing fresh leaves in well-ventilated woven bamboo or mesh baskets. Pick bud tea, one bud with one leaf, or one bud with two just-unfolding leaves, with consistent maturity and size, short internodes, closely spaced leaves, long buds, narrow leaves and deep green colour. 2. Processing. Flat tea: spreading fresh leaves → heat-fixing → shaping → drying → aroma enhancement. Needle-shaped tea: spreading fresh leaves → heat-fixing → rolling → shaping → drying → aroma enhancement. Pan-fired and hot-air-dried green tea: spreading fresh leaves → heat-fixing → rolling → second hot-air drying → third pan-firing → final pan-firing. Chinese original / 中文原文：process：1.采摘。提手采，透气性良好的竹编，网眼菜蓝或蒌筐盛装鲜叶，鲜叶老嫩一致，大小匀齐，节短叶密，芽长叶狭小，叶色浓绿的芽茶、一芽一叶或一芽二叶初展时采摘。2.加工。扁形茶加工工艺流程为：鲜叶摊放杀青做形干燥增香。针形茶加工工艺流程为：鲜叶摊放杀青揉捻做形干燥增香。炒青、烘青茶加工工艺流程为：鲜叶摊放杀青揉捻烘二青炒三青辉锅。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： The taste is sweet, the liquor clear, green and bright, and the fresh aroma delicate and lingering, recalling beans and cooked chestnuts. In the first infusion, the liquor is clear and green, with initial sweetness and mellowness; in the second, the green liquor shows a pale yellow tint and pronounced bean and cooked-chestnut aromas; in the third, the liquor is jade-green with a bluish-green cast. Mapo Tea (needle-shaped), special grade: tight, slender, rounded, straight strips, vivid green, with visible down, intact, uniform and clean; a high, lasting fresh, bean or chestnut aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Mapo Tea (needle-shaped), first grade: tight, slender, reasonably rounded and straight strips, lustrous green, with down, reasonably intact, uniform and clean; a high, lasting fresh, bean or chestnut aroma. Mapo Tea (hot-air-dried and pan-fired green tea): tight strips, reasonably lustrous green, reasonably intact, uniform and clean; a relatively high and lasting fresh or chestnut aroma; bright green liquor; rich, mellow and fresh taste; and green, bright infused leaves. Mapo Tea (flat): tight, slender strips, vivid green, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Chinese original / 中文原文：quality：味甘，汤色清绿明亮，清香幽长，似豆香、熟板栗香。泡头杯水，汤清色绿，甘醇初露；二杯水，汤色绿中透淡黄，豆香、熟栗香郁；三杯水，汤碧泛青。马坡茶（针形茶）特级：外形条索紧细圆直，翠绿，显毫、完整匀净；香气清香或豆香、栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。马坡茶（针形茶）一级：外形条索紧细、尚圆直、绿润，带茸毫、尚完整、匀净；香气清香、豆香或栗香高长。马坡茶（烘青、炒青茶）：外形条索紧结，色泽尚绿润，尚完整、匀净；香气清香或栗香较高长，汤色绿明，滋味浓醇、鲜，叶底绿且明亮。马坡茶（扁形茶）：外形条索紧细，争泽翠绿，完整匀净；香气清香高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2021 activity report by the Jianshi County Federation of Industry and Commerce connects Mapo Tea with local ancient gardens and villagers’ protection of tea trees, describing destruction and replanting of gardens and recent cooperation with Huazhong Agricultural University. “More than three hundred years” is a statement about local cultivation history, not a verified age for an individual tree. Chinese original / 中文原文：history：建始县工商联2021年活动报道将马坡茶与当地古茶园、村民守护茶树的经历相联系，记述茶园历经毁坏和复种，近年又与华中农业大学合作。报道中的“三百多年”为地方栽培史陈述，本条不把它换算为已证实的单株树龄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jianshi County Federation of Industry and Commerce Hosts an Influencer Sales Festival to Support Rural Revitalization in Mapo | https://www.hbsgsl.gov.cn/sxgz02/15935.jhtml Chinese original / 中文原文：建始县工商联主办“网红”带货节 助力马坡乡村振兴 | https://www.hbsgsl.gov.cn/sxgz02/15935.jhtml culture： Mapo Village preserves local memories of “ten tea trees.” At events, guardian Wang Changquan recounts the old garden's history, growers demonstrate picking, processing and brewing, and the Tujia folk song Huang Sijie is performed. This exemplifies tea's connection with village oral culture. Chinese original / 中文原文：culture：马坡村保留讲述“十株茶”的地方记忆。活动中由守护者王长权讲古茶园往事，茶农展示采制与泡茶，土家民歌《黄四姐》也在茶事现场演唱；这是茶与村落口述文化相结合的实例。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jianshi County Federation of Industry and Commerce Hosts an Influencer Sales Festival to Support Rural Revitalization in Mapo | https://www.hbsgsl.gov.cn/sxgz02/15935.jhtml Chinese original / 中文原文：建始县工商联主办“网红”带货节 助力马坡乡村振兴 | https://www.hbsgsl.gov.cn/sxgz02/15935.jhtml region： Mapo and surrounding GI-protected villages in Sanli Township, Jianshi County, Enshi Tujia and Miao Autonomous Prefecture, Hubei. Chinese original / 中文原文：region：湖北省恩施土家族苗族自治州建始县三里乡马坡及周边地标保护村 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jianshi County Federation of Industry and Commerce Hosts an Influencer Sales Festival to Support Rural Revitalization in Mapo | https://www.hbsgsl.gov.cn/sxgz02/15935.jhtml Chinese original / 中文原文：建始县工商联主办“网红”带货节 助力马坡乡村振兴 | https://www.hbsgsl.gov.cn/sxgz02/15935.jhtml Step-by-step processing / 2025 geographical indication protection requirements / flat-shaped Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 扁形 PDF pages 2226–2228, the Mapo Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2226—2228页，马坡茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Shaping ： The original lists 'shaping' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 做形：原文将“做形”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Aroma enhancement ： The original lists “aroma enhancement” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 增香：原文将“增香”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / needle-shaped Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 针形 PDF pages 2226–2228, the Mapo Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2226—2228页，马坡茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaping ： The original lists “shaping” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 做形：原文将“做形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Aroma enhancement ： The original lists “aroma enhancement” as step 6 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 增香：原文将“增香”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / pan-fired and baked green tea. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 炒青、烘青 PDF pages 2226–2228, the Mapo Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2226—2228页，马坡茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Second-stage baking ： The original lists “second baking” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 烘二青：原文将“烘二青”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Third pan-firing ： The original lists “third-stage pan-firing” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 炒三青：原文将“炒三青”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Finishing pan-firing ： The original lists “finishing pan-firing” as step 6 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 辉锅：原文将“辉锅”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： The taste is sweet, the liquor clear, green and bright, and the fresh aroma delicate and lingering, recalling beans and cooked chestnuts. In the first infusion, the liquor is clear and green, with initial sweetness and mellowness; in the second, the green liquor shows a pale yellow tint and pronounced bean and cooked-chestnut aromas; in the third, the liquor is jade-green with a bluish-green cast. Mapo Tea (needle-shaped), special grade: tight, slender, rounded, straight strips, vivid green, with visible down, intact, uniform and clean; a high, lasting fresh, bean or chestnut aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Mapo Tea (needle-shaped), first grade: tight, slender, reasonably rounded and straight strips, lustrous green, with down, reasonably intact, uniform and clean; a high, lasting fresh, bean or chestnut aroma. Mapo Tea (hot-air-dried and pan-fired green tea): tight strips, reasonably lustrous green, reasonably intact, uniform and clean; a relatively high and lasting fresh or chestnut aroma; bright green liquor; rich, mellow and fresh taste; and green, bright infused leaves. Mapo Tea (flat): tight, slender strips, vivid green, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：味甘，汤色清绿明亮，清香幽长，似豆香、熟板栗香。泡头杯水，汤清色绿，甘醇初露；二杯水，汤色绿中透淡黄，豆香、熟栗香郁；三杯水，汤碧泛青。马坡茶（针形茶）特级：外形条索紧细圆直，翠绿，显毫、完整匀净；香气清香或豆香、栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。马坡茶（针形茶）一级：外形条索紧细、尚圆直、绿润，带茸毫、尚完整、匀净；香气清香、豆香或栗香高长。马坡茶（烘青、炒青茶）：外形条索紧结，色泽尚绿润，尚完整、匀净；香气清香或栗香较高长，汤色绿明，滋味浓醇、鲜，叶底绿且明亮。马坡茶（扁形茶）：外形条索紧细，争泽翠绿，完整匀净；香气清香高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2226. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2226页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / needle-shaped tea, special grade ： Dry-leaf appearance: tight, slender, rounded and straight strips, vivid green with visible down, intact, uniform and clean. Liquor colour: bright tender green. Aroma: high, lasting fresh, bean or chestnut notes. Taste: fresh and mellow. Infused leaves: bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 针形茶特级：干茶外形：条索紧细圆直，翠绿，显毫、完整匀净；汤色：嫩绿明亮；香气：清香或豆香、栗香高长；滋味：鲜醇；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2226–2228, Mapo Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2226—2228页，马坡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / needle-shaped tea Grade I (not all five dimensions supplied). ： Dry-leaf appearance: tight, fine strips, reasonably round and straight, lustrous green with down, reasonably intact, even and clean; aroma: fresh, with high, lasting bean or chestnut notes. Chinese original / 中文原文：2025地理标志保护要求 / 针形茶一级（未给全五项）：干茶外形：条索紧细、尚圆直、绿润，带茸毫、尚完整、匀净；香气：清香、豆香或栗香高长 Evidence Status: primary_source_verified； Location in the source: PDF pages 2226–2228, Mapo Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2226—2228页，马坡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / oven-dried and pan-fired green tea. ： Dry-leaf appearance: tight strips, fairly lustrous green, fairly intact, even and clean. Liquor colour: bright green. Aroma: fairly pronounced, lasting fresh or chestnut fragrance. Taste: rich, mellow, fresh. Infused leaves: bright green. Chinese original / 中文原文：2025地理标志保护要求 / 烘青、炒青茶：干茶外形：条索紧结，尚绿润，尚完整、匀净；汤色：绿明；香气：清香或栗香较高长；滋味：浓醇、鲜；叶底：绿且明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2226–2228, Mapo Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2226—2228页，马坡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / flat tea (the original colour heading contains a typo) ： Dry-leaf appearance: fine, tight, emerald-green strips, intact, clean and even. Liquor colour: bright tender green. Aroma: high, lasting fresh fragrance. Taste: fresh and mellow. Infused leaves: bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 扁形茶（色泽栏原文作争泽）：干茶外形：条索紧细，翠绿，完整匀净；汤色：嫩绿明亮；香气：清香高长；滋味：鲜醇；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2226–2228, Mapo Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2226—2228页，马坡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Twenty-six villages in Sanli Township: Dashahe, Panlong, Zhayukou, Cuijiacunfang, Mapo, Yaochang, Longfei, Shipai, Xiangshuwan, Yanghugou, Qinglinkou, Laocun, Dahong, Xiaohong, Hejiapo, Dapai, Daxing, Sangao, Erlongwan, Xiaotun, Sunjiaba, Fengxiangshu, Yangliu, Heshuiping, Nongke and Cacapo. Coordinates: 109°47′00″–109°56′00″ E, 30°33′00″–30°39′00″ N. Chinese original / 中文原文：保护产地范围：三里乡大沙河村、蟠龙村、扎鱼口村、崔家村坊村、马坡村、窑场村、龙飞村、石牌村、香树湾村、洋湖沟村、青林口村、老村村、大洪村、小洪村、何家坡村、大牌村、大兴村、三高村、二龙湾村、小屯村、孙家坝村、枫香树村杨柳村、河水坪村、农科村、擦擦坡村26个村。地理坐标：东经109°47′00″～109°56′00″，北纬30°33′00″～30°39′00″。 Raw materials & cultivars ： Echa No. 10, Echa No. 1, Fuding Dabaicha, Longjing No. 43, Anji Baicha and others. Chinese original / 中文原文：原料与品种：鄂茶10号、鄂茶1号、福鼎大白、龙井43号、安吉白茶等。 Growing environment ： Acidic purple-red soil plots at 600–1,200 m elevation, with pH approximately 5.5–6.8. Chinese original / 中文原文：生长环境：海拔600～1200m之间、pH值5.5～6.8左右的酸性紫红色土壤地块。 Processing requirements ： 1. Picking. Pick with a lifting motion of the hand, placing fresh leaves in well-ventilated woven bamboo or mesh baskets. Pick bud tea, one bud with one leaf, or one bud with two just-unfolding leaves, with consistent maturity and size, short internodes, closely spaced leaves, long buds, narrow leaves and deep green colour. 2. Processing. Flat tea: spreading fresh leaves → heat-fixing → shaping → drying → aroma enhancement. Needle-shaped tea: spreading fresh leaves → heat-fixing → rolling → shaping → drying → aroma enhancement. Pan-fired and hot-air-dried green tea: spreading fresh leaves → heat-fixing → rolling → second hot-air drying → third pan-firing → final pan-firing. Chinese original / 中文原文：加工要求：1.采摘。提手采，透气性良好的竹编，网眼菜蓝或蒌筐盛装鲜叶，鲜叶老嫩一致，大小匀齐，节短叶密，芽长叶狭小，叶色浓绿的芽茶、一芽一叶或一芽二叶初展时采摘。2.加工。扁形茶加工工艺流程为：鲜叶摊放杀青做形干燥增香。针形茶加工工艺流程为：鲜叶摊放杀青揉捻做形干燥增香。炒青、烘青茶加工工艺流程为：鲜叶摊放杀青揉捻烘二青炒三青辉锅。 Sensory qualities ： The taste is sweet, the liquor clear, green and bright, and the fresh aroma delicate and lingering, recalling beans and cooked chestnuts. In the first infusion, the liquor is clear and green, with initial sweetness and mellowness; in the second, the green liquor shows a pale yellow tint and pronounced bean and cooked-chestnut aromas; in the third, the liquor is jade-green with a bluish-green cast. Mapo Tea (needle-shaped), special grade: tight, slender, rounded, straight strips, vivid green, with visible down, intact, uniform and clean; a high, lasting fresh, bean or chestnut aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Mapo Tea (needle-shaped), first grade: tight, slender, reasonably rounded and straight strips, lustrous green, with down, reasonably intact, uniform and clean; a high, lasting fresh, bean or chestnut aroma. Mapo Tea (hot-air-dried and pan-fired green tea): tight strips, reasonably lustrous green, reasonably intact, uniform and clean; a relatively high and lasting fresh or chestnut aroma; bright green liquor; rich, mellow and fresh taste; and green, bright infused leaves. Mapo Tea (flat): tight, slender strips, vivid green, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Chinese original / 中文原文：感官品质：味甘，汤色清绿明亮，清香幽长，似豆香、熟板栗香。泡头杯水，汤清色绿，甘醇初露；二杯水，汤色绿中透淡黄，豆香、熟栗香郁；三杯水，汤碧泛青。马坡茶（针形茶）特级：外形条索紧细圆直，翠绿，显毫、完整匀净；香气清香或豆香、栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。马坡茶（针形茶）一级：外形条索紧细、尚圆直、绿润，带茸毫、尚完整、匀净；香气清香、豆香或栗香高长。马坡茶（烘青、炒青茶）：外形条索紧结，色泽尚绿润，尚完整、匀净；香气清香或栗香较高长，汤色绿明，滋味浓醇、鲜，叶底绿且明亮。马坡茶（扁形茶）：外形条索紧细，争泽翠绿，完整匀净；香气清香高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2226 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： An infused Mapo Tea sample (photo by Mei Ke) Chinese original / 中文原文：实物图：马坡茶冲泡样本（梅珂摄） http://hbrbapp.hubeidaily.net/7fb9f3b4-c152-4a20-b92e-d92f6822c445 https://news.hubeidaily.net/pc/c_3310346.html Basis for the match: The field report explicitly identifies Mapo Village, Sanli Township, Jianshi County. The original caption says “Mapo tea: clear liquor and green leaves. Photo by Mei Ke.” Original pixels were inspected, clearly showing pale-green liquor and strip-shaped buds and leaves in a gaiwan. Chinese original / 中文原文：对应依据：现场报道明确建始县三里乡马坡村，照片原图注为“马坡茶汤清叶绿。（梅珂 摄）”；已查看原像素，盖碗内浅绿茶汤和条形芽叶清晰可见。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： The Mapo Green Tea brewing sample shown in the report, not Mapo Black Tea or other local tea categories. Chinese original / 中文原文：样本范围：报道展示的马坡绿茶冲泡样本；不代表马坡红茶及当地其他茶类。 Muyu Green Tea Chinese original / 中文原文：木鱼绿茶 Shennongjia Forestry District, Hubei Chinese original / 中文原文：湖北省神农架林区 identity： Muyu Green Tea comes from Shennongjia Forestry District, Hubei. This entry records the product within its GI-protected area. The protection requirements divide it into bud tea and pan-fired green tea. Chinese original / 中文原文：identity：木鱼绿茶产自湖北省神农架林区，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：木鱼绿茶分芽茶和炒青两种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Fuding Dabai, Jinguanyin, Echa No. 10 and others. Chinese original / 中文原文：raw_material：福鼎大白茶、金观音、鄂茶10号等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 500–1200 m, sunny and sheltered, slope 5–25°, soil pH 4.5–6.0, effective soil depth at least 80 cm. Chinese original / 中文原文：environment：海拔高度500～1200m，背风向阳，坡度5～25°，土壤pH值4.5～6.0，有效土层厚度80cm以上。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Mainly hand-picked each year from April to October. Chinese original / 中文原文：harvest：每年4月-10月，手工采摘为主。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Muyu Green Tea has two forms: bud tea and pan-fired tea. Bud tea is flat, with white down adhering to the dry leaves, a vivid green colour, a lasting chestnut aroma, bright yellow-green liquor, tender-yellow uniform infused leaves, and a rich, mellow taste with a sweet aftertaste. The pan-fired form uses one bud with one leaf or one bud with two leaves. It has strip-shaped, firm, dark-green dry leaves, a fresh aroma, yellow-green liquor, a fresh, brisk, rich and mellow taste, and bright yellow-green infused leaves. Chinese original / 中文原文：quality：木鱼绿茶分芽茶和炒青两种。芽茶外形呈扁形，干叶白毫附体，色泽翠绿，香气栗香持久，汤色黄绿明亮，叶底嫩黄均整，滋味醇厚回甘。炒青为一芽一叶或一芽二叶茶，外形呈条形，干叶紧实墨绿，清香，汤色黄绿，滋味鲜爽醇厚，叶底黄绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Muyu Town's modern tea industry has developed through joint efforts by cooperatives and enterprises. The cited cooperative contribution records that Bifeng, Kaijun and Muguayuan member cooperatives formed a federation in 2017 and built the Shennong Qifeng Tea Tourism Industrial Park in 2018, gradually linking cultivation, processing, sales and tea-culture displays. Chinese original / 中文原文：history：木鱼镇的现代茶业由合作社和企业联合发展。所列合作社供稿记录，2017年碧峰、开军、木瓜园三个成员社组建联合社，2018年建设神农奇峰茶旅产业园，逐步把种植、加工、销售和茶文化展示相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Integrated tea tourism supports rural revitalisation — Shennongjia Lüshui Qingshan Tea Cooperative Federation. | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/snmhzsbgs/202405/t20240520_5197539.shtml Chinese original / 中文原文：茶旅融合发展助力乡村振兴——神农架林区绿水青山茶业合作社联合社 | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/snmhzsbgs/202405/t20240520_5197539.shtml culture： The local Tea Ancestor Museum, tea-and-salt ancient-trail landscape corridor and tea-study centre present the tea-growing area's story through Shennong culture. Shennong tasting the hundred herbs is a cultural legend, not archaeological proof of Muyu Green Tea's origin. Visitors can understand actual production stages through tea-making demonstration areas. Chinese original / 中文原文：culture：当地茶祖博物馆、茶盐古栈道景观长廊及茶研学中心，以神农文化讲述茶乡。神农尝百草是文化传说，不能视为木鱼绿茶起源的考古证明；游客可通过制茶示范区理解真实生产环节。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Integrated tea tourism supports rural revitalisation — Shennongjia Lüshui Qingshan Tea Cooperative Federation. | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/snmhzsbgs/202405/t20240520_5197539.shtml Chinese original / 中文原文：茶旅融合发展助力乡村振兴——神农架林区绿水青山茶业合作社联合社 | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/snmhzsbgs/202405/t20240520_5197539.shtml process： The following is compiled from a republication of the Muyu Green Tea Quality-Control Technical Specification, pending verification against the original: hand-picked fresh leaves are first aired, heat-fixed in a pan and cooled, then shaped using different hand techniques, dried at low temperature in stages, and sorted, graded and packaged. The specification describes bud tea and pan-fired products separately; not all Muyu green tea can be assigned the same appearance. Chinese original / 中文原文：process：以下据《木鱼绿茶质量控制技术规范》的转载整理，待核原件：手采鲜叶先摊晾，锅中杀青后摊凉，再以不同手法整形成茶，低温分段烘焙，随后拣剔、分级包装。规范分别描述芽茶与炒青产品，不能把所有木鱼绿茶都写成同一种外形。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Technical Specifications for Quality Control of Muyu Green Tea (republication) | https://www.sinogi.cn/wap/index.php/product/zxshow/id/4042/nid/6927 Chinese original / 中文原文：木鱼绿茶质量控制技术规范（转载） | https://www.sinogi.cn/wap/index.php/product/zxshow/id/4042/nid/6927 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Muyu Green Tea has two forms: bud tea and pan-fired tea. Bud tea is flat, with white down adhering to the dry leaves, a vivid green colour, a lasting chestnut aroma, bright yellow-green liquor, tender-yellow uniform infused leaves, and a rich, mellow taste with a sweet aftertaste. The pan-fired form uses one bud with one leaf or one bud with two leaves. It has strip-shaped, firm, dark-green dry leaves, a fresh aroma, yellow-green liquor, a fresh, brisk, rich and mellow taste, and bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：木鱼绿茶分芽茶和炒青两种。芽茶外形呈扁形，干叶白毫附体，色泽翠绿，香气栗香持久，汤色黄绿明亮，叶底嫩黄均整，滋味醇厚回甘。炒青为一芽一叶或一芽二叶茶，外形呈条形，干叶紧实墨绿，清香，汤色黄绿，滋味鲜爽醇厚，叶底黄绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2229. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2229页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / bud tea ： Dry-leaf appearance: flat, emerald green, with white down on dry leaves. Liquor colour: bright yellow-green. Aroma: lasting chestnut. Taste: mellow, full, returning sweetness. Infused leaves: tender yellow and even. Chinese original / 中文原文：2025地理标志保护要求 / 芽茶：干茶外形：扁形，干叶白毫附体，翠绿；汤色：黄绿明亮；香气：栗香持久；滋味：醇厚回甘；叶底：嫩黄均整 Evidence Status: primary_source_verified； Location in the source: PDF pages 2229–2231, Muyu Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2229—2231页，木鱼绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / pan-fired green tea ： Dry-leaf appearance: tightly formed dark-green strips; liquor colour: yellow-green; aroma: fresh; taste: fresh, brisk, full and mellow; infused leaves: bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 炒青：干茶外形：条形，干叶紧实墨绿；汤色：黄绿；香气：清香；滋味：鲜爽醇厚；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2229–2231, Muyu Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2229—2231页，木鱼绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Eight administrative villages in Muyu Town, Shennongjia Forestry District, Hubei Province—Qingtian, Muyu, Xiaodangyang, Qingfeng, Honghuaping, Maohu, Sanduihe and Jiuchong—and two residents' committees, Muyuping and Honghuaping. Chinese original / 中文原文：保护产地范围：湖北省神农架林区木鱼镇青天村、木鱼村、小当阳村、青峰村、红花坪村、茅胡村、三堆河村、九冲村8个行政村，木鱼坪居委会、红花坪居委会2个居委会。 Raw materials & cultivars ： Fuding Dabai, Jinguanyin, Echa No. 10 and others. Chinese original / 中文原文：原料与品种：福鼎大白茶、金观音、鄂茶10号等。 Growing environment ： Elevation 500–1200 m, sunny and sheltered, slope 5–25°, soil pH 4.5–6.0, effective soil depth at least 80 cm. Chinese original / 中文原文：生长环境：海拔高度500～1200m，背风向阳，坡度5～25°，土壤pH值4.5～6.0，有效土层厚度80cm以上。 Plucking requirements ： Mainly hand-picked each year from April to October. Chinese original / 中文原文：采摘要求：每年4月-10月，手工采摘为主。 Sensory qualities ： Muyu Green Tea has two forms: bud tea and pan-fired tea. Bud tea is flat, with white down adhering to the dry leaves, a vivid green colour, a lasting chestnut aroma, bright yellow-green liquor, tender-yellow uniform infused leaves, and a rich, mellow taste with a sweet aftertaste. The pan-fired form uses one bud with one leaf or one bud with two leaves. It has strip-shaped, firm, dark-green dry leaves, a fresh aroma, yellow-green liquor, a fresh, brisk, rich and mellow taste, and bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：木鱼绿茶分芽茶和炒青两种。芽茶外形呈扁形，干叶白毫附体，色泽翠绿，香气栗香持久，汤色黄绿明亮，叶底嫩黄均整，滋味醇厚回甘。炒青为一芽一叶或一芽二叶茶，外形呈条形，干叶紧实墨绿，清香，汤色黄绿，滋味鲜爽醇厚，叶底黄绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2229 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shennong Qifeng green tea sample: flat dry tea and packaging from the Muyu production area. Chinese original / 中文原文：实物图：神农奇峰绿茶样本：木鱼产区扁形干茶与包装 https://mid.huaigon.com/static/upload/img/202507/320x320_1752217120277900340.jpg https://www.huaigon.com/cate/cid/49?brand=398 Basis for the match: The public catalogue image corresponds to “Shennong Qifeng Green Tea 50 g × 4” on https://www.huaigon.com/goods/id/6933, which states dispatch from Shennongjia, Hubei. A 2016 Xinhua interview at https://finance.sina.com.cn/roll/2016-09-21/doc-ifxwermp3503616.shtml explicitly locates this producer's Shennong Qifeng tea in Muyu Town, Hubei. The original image shows flat dry tea in a tea scoop and scattered buds and leaves; the image pixels were individually inspected. Chinese original / 中文原文：对应依据：公开目录图片与商品页 https://www.huaigon.com/goods/id/6933 的“神农奇峰绿茶50g*4”对应，页写湖北神农架发货。新华网2016年采访 https://finance.sina.com.cn/roll/2016-09-21/doc-ifxwermp3503616.shtml 明确该生产者神农奇峰茶产于湖北木鱼镇。原图可见茶则中扁形干茶及散落芽叶，已逐张看像素。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Shennong Qifeng green-tea product sample made in Muyu Town, not every Muyu producer or grade. The original 320-pixel catalogue image is retained; pricing behind login was not accessed. Chinese original / 中文原文：样本范围：木鱼镇产神农奇峰品牌绿茶商品样本，非木鱼全部厂家或等级；保留320像素原始目录图，未访问登录后价格内容。 Yidu Yihong Tea Chinese original / 中文原文：宜都宜红茶 Yidu, Hubei Chinese original / 中文原文：湖北省宜都市 identity： Yidu Yihong Tea comes from Yidu City, Hubei. This entry records the product within its GI-protected area. The protection requirements describe premium tea as having fine, tight, even strips, dark and lustrous with visible golden down and good cleanliness; bright red liquor; tender, even, bright-red infused leaves; a rich, lasting aroma; and a fresh mellow taste. Chinese original / 中文原文：identity：宜都宜红茶产自湖北省宜都市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：名优茶条索紧细且匀齐，乌黑油润显金毫，净度好；汤色红亮，叶底嫩匀红明，香气浓郁持久，滋味鲜醇。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Yihongzao, Echa No. 7, Wuniuzao and Fuding Dabaicha are the principal cultivars, supplemented by mature plantations of local seed-propagated populations in the Yihong tea region. Chinese original / 中文原文：raw_material：宜红早、鄂茶7号、乌牛早、福鼎大白等为当家品种，宜红茶区本地群体种成龄茶园为补充。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： The main soils are granular-shale yellow soil and carbonate yellow soil, loose and well aerated, with pH 4.0–6.5 and organic matter at least 1.5%. They are rich in alkali-hydrolyzable nitrogen and available potassium, with moderate available phosphorus. The groundwater table is below 1 m; biological activity is relatively strong, nutrients are abundant and balanced, and cultivated-layer organic matter is at least 1.5%. Chinese original / 中文原文：environment：土壤类型为粒质页岩黄壤土、碳酸盐黄壤土为主，土质疏松，透气性好，土壤pH值4.0～6.5，有机质含量1.5%以上，碱解氮和速效钾含量丰富，速效磷中等。地下水位1m以下，生物活性较强，营养丰富均衡，耕层有机质1.5%以上。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Premium tea: fine, tight, even strips, dark and lustrous with visible golden down and good cleanliness; bright red liquor; tender, even, bright-red infused leaves; a rich, lasting aroma; and a fresh mellow taste. Bulk tea: tight, even strips, dark and lustrous with good cleanliness; bright red liquor; a clean, characteristic aroma; fairly red and even infused leaves; and a mellow taste. Chinese original / 中文原文：quality：名优茶条索紧细且匀齐，乌黑油润显金毫，净度好；汤色红亮，叶底嫩匀红明，香气浓郁持久，滋味鲜醇。大宗茶条索紧结且匀整，乌黑油润，净度好；汤色红明，香气纯正，叶底尚红匀，滋味醇和。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The Yidu Tea Factory archives published by Hubei's archival authorities cover 1950–1987 and comprise 232 volumes, documenting purchasing, refining and export business at China Tea Company's Yidu Black Tea Factory. A 2022 culture-and-tourism report states that the former factory site was first built in 1951, providing a locatable lead in modern factory history. This entry does not treat the archive catalogue as if every volume had been read. Chinese original / 中文原文：history：湖北档案部门公布的宜都茶厂档案涵盖1950—1987年，共232卷，记载“中国茶叶公司宜都红茶厂”的收购、精制与出口业务。2022年文旅报道所述旧址始建于1951年，是可定位的现代厂史线索；本条未把档案目录当作已逐卷查阅。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yidu Tea Factory archive | https://www.hbda.gov.cn/info/3544 Chinese original / 中文原文：宜都茶厂档案 | https://www.hbda.gov.cn/info/3544 Plaque unveiled at the former Yidu Black Tea Factory | https://wlt.hubei.gov.cn/bmdt/mtjj/202208/t20220830_4284937.shtml Chinese original / 中文原文：宜都红茶厂旧址揭牌 | https://wlt.hubei.gov.cn/bmdt/mtjj/202208/t20220830_4284937.shtml culture： The former Yidu Black Tea Factory retains a timber production line and winnowing/sieving equipment, becoming a cultural space for Yihong’s industrial history. Tasting tea, viewing machinery, and learning about river export transport give tangible form to local black-tea memories. Chinese original / 中文原文：culture：宜都红茶厂旧址保存木结构生产线及风选、筛制设备，成为展示宜红工业史的文化空间。品茶、看机器与了解沿江出口运输，构成当地红茶记忆的具体载体。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Plaque unveiled at the former Yidu Black Tea Factory | https://wlt.hubei.gov.cn/bmdt/mtjj/202208/t20220830_4284937.shtml Chinese original / 中文原文：宜都红茶厂旧址揭牌 | https://wlt.hubei.gov.cn/bmdt/mtjj/202208/t20220830_4284937.shtml process： Yidu handles purchasing and refining of unrefined Yihong. Primary Yihong processing comprises withering, rolling, oxidation, and drying; refining then sorts different grades through sieving, picking, and blending. Sieving and winnowing equipment at the historic site helps explain how processing makes the finished tea uniform. Chinese original / 中文原文：process：宜都承担宜红毛茶收购与精制。宜红初制由萎凋、揉捻、发酵、干燥组成；精制再以筛分、拣剔、拼配整理不同级别茶料。旧址中的筛制、风选设备帮助说明成茶匀整化的加工环节。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yihong (tea processing) | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Chinese original / 中文原文：宜红（茶叶加工） | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/916799a446594f518ea4d9ff457bb9bd Plaque unveiled at the former Yidu Black Tea Factory | https://wlt.hubei.gov.cn/bmdt/mtjj/202208/t20220830_4284937.shtml Chinese original / 中文原文：宜都红茶厂旧址揭牌 | https://wlt.hubei.gov.cn/bmdt/mtjj/202208/t20220830_4284937.shtml process： A May 2026 on-site report from Yidu records a workshop using a rolling drum with a capacity of 120 jin and an intelligent oxidation cabinet set to 26°C and 95% humidity. These figures reflect only the equipment settings observed in the report; the article does not fully describe the chain from withering through refining. Chinese original / 中文原文：process：2026年5月宜都现场报道记录：车间使用120斤容量的揉捻桶，智能发酵柜控制在26℃及95%湿度。这些数值仅反映报道所见设备设置，文章未完整交代萎凋至精制的全链条。 Verification status: primary_source_verified； Citation relationships or partial additions are listed separately, not independently counted as a main process. Chinese original / 中文原文：核验状态：primary_source_verified；引用关系或局部补充单列，不据此单独计入主流程。 Longshangxing Report: Yihong Gongfu Tea Truly Takes Skill. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202605/t20260514_5936553.shtml Chinese original / 中文原文：垄上行报道：宜红工夫茶 真的好“功夫” | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202605/t20260514_5936553.shtml The processing method specified by the main record remains to be verified; only other explicitly named variants are presented below. Chinese original / 中文原文：主档案所限定的工艺仍待核，以下仅为其他具名版本。 Step-by-step processing / Core regional Yichang Yihong Gongfu stages (Yidu explicitly included, not a specific Yidu GI code). Chinese original / 中文原文：逐步工序 / 宜昌宜红工夫区域核心环节（明列宜都，非宜都GI专规） The original lists stages using 'and so on' and does not provide a complete technical route, all preceding and subsequent treatments, or parameters. It is used only as a sourced supplement of core stages and does not count towards a complete main process. Scope: Yichang agricultural authorities' general account of Yihong Gongfu, whose stated production region includes Yidu City; it does not replace product-specific protection requirements for Yidu Yihong. Chinese original / 中文原文：原文用“等”列举环节，未给出完整技术路线、全部前后处理或参数。仅作有来源的核心环节补充，不用于计算完整主工艺。 适用范围：宜昌农业部门宜红工夫总述，其生产区域明确包含宜都市；不替代宜都宜红产品专属保护要求。 1. Withering ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：1. 萎凋：原文列明的核心环节；未提供本环节参数。 关键观察： Yihong Gongfu Tea | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Chinese original / 中文原文：宜红工夫茶 | https://nyj.yichang.gov.cn/content-43871-2097261-1.html 2. Rolling ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：2. 揉捻：原文列明的核心环节；未提供本环节参数。 关键观察： Yihong Gongfu Tea | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Chinese original / 中文原文：宜红工夫茶 | https://nyj.yichang.gov.cn/content-43871-2097261-1.html 3. Fermentation / oxidation ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：3. 发酵：原文列明的核心环节；未提供本环节参数。 关键观察： Yihong Gongfu Tea | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Chinese original / 中文原文：宜红工夫茶 | https://nyj.yichang.gov.cn/content-43871-2097261-1.html 4. Drying ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：4. 干燥：原文列明的核心环节；未提供本环节参数。 关键观察： Yihong Gongfu Tea | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Chinese original / 中文原文：宜红工夫茶 | https://nyj.yichang.gov.cn/content-43871-2097261-1.html Step-by-step processing / Regional reference for the Yichang production area of Yidu Yihong Tea: Yichang Yihong, T/YCCY 002—2019 version: primary processing. Chinese original / 中文原文：逐步工序 / 宜都宜红茶所在宜昌产区的区域参照：宜昌宜红 T/YCCY 002—2019 版本：初制 Clause 6.2 explicitly ends primary processing at primary tea; subsequent refining is listed separately. It is not a single four-step chain for every boxed commercial product. Only the route in the 2019 document is retained; its current validity has not been independently verified. Yichang's agricultural authorities have identified this county-level area as part of the Yihong production region, but this standard does not prescribe a separate process under this entry's geographical-indication name. It is provided only as a regional reference and does not count as completion of this tea's main process. Scope: regional_reference_only_not_product_specific. Chinese original / 中文原文：第6.2条明确以毛茶结束初制；后续精制另列，非全部成箱商品的单一四步链。仅保存2019文件路线，现行效力未独立核实。 宜昌农业部门已列该县市为宜红产区，但本标准未以本条GI名称单独规定流程。这里只提供区域参照，不计该茶主流程完成。 适用范围：regional_reference_only_not_product_specific 1. Withering ： Use a withering trough; Grade 1 and higher material may first be sun-withered and then placed in the trough. The original judges the endpoint by soft leaves, most tender stems bending without breaking, and related signs. Key observations: Chinese original / 中文原文：1. 萎凋：采用萎凋槽；一级以上原料也可先日光萎凋再入槽。原文以叶质柔软、嫩茎大多折而不断等判断终点。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 2. Rolling ： Roll with light–heavy–light pressure, adjusting to tenderness; break up clumps. Key observations: Chinese original / 中文原文：2. 揉捻：按轻、重、轻加压原则揉捻，依嫩度调节；团块宜解散。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 3. Fermentation / oxidation ： Oxidise in dedicated equipment until grassy odour disappears, floral-fruity aroma emerges, and leaves turn yellow-red. Key observations: Chinese original / 中文原文：3. 发酵：专用设备内发酵，以青气消失、出现花果香、叶色黄红为适度。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 4. Drying ： Chain-plate drying comprises initial drying, cooling and moisture equilibration, and final drying. For first-grade and higher material, a roasting and aroma-enhancement machine is an alternative; the original clause includes aroma enhancement after storage. The two equipment options are listed separately without mixing parameters. Key observations: Chinese original / 中文原文：4. 干燥：链板烘干采用初烘、摊凉回潮、足火；一级以上原料另可采用烘焙提香机，原条包括贮存后提香。两设备方案分列，不拼接参数。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Step-by-step processing / Regional reference for the Yichang production area of Yidu Yihong Tea: Yichang Yihong, T/YCCY 002—2019 version: refining of crude tea. Chinese original / 中文原文：逐步工序 / 宜都宜红茶所在宜昌产区的区域参照：宜昌宜红 T/YCCY 002—2019 版本：毛茶精制 Clause 6.2.5 also allows refining operations to be combined and repeated according to the unfinished tea's characteristics and the final product specifications. This variable provision has not been converted into a fixed number of repetitions for every producer. This is the 2019 edition of the standard. Yichang's agricultural authorities identify the county-level locality as a Yihong-producing area, but this standard does not prescribe a separate process under this entry's GI name. It is provided only as a regional reference and does not count as completion of this tea's main process. Scope: regional_reference_only_not_product_specific. Chinese original / 中文原文：第6.2.5条还允许依毛茶性状和终端规格组合、循环精制。未把这一可变说明改成所有生产者的固定次数；此为2019标准版。 宜昌农业部门已列该县市为宜红产区，但本标准未以本条GI名称单独规定流程。这里只提供区域参照，不计该茶主流程完成。 适用范围：regional_reference_only_not_product_specific 1. Sieving ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：1. 筛分：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 2. Cutting finely ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：2. 切细：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 3. Air classification ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：3. 风选：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 4. Sorting ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：4. 拣剔：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 5. Blending ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：5. 拼配：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 6. Blending batches ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：6. 匀堆：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 7. Supplementary firing ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：7. 补火：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 8. Packing into cases ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：8. 成箱包装：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Premium tea: fine, tight, even strips, dark and lustrous with visible golden down and good cleanliness; bright red liquor; tender, even, bright-red infused leaves; a rich, lasting aroma; and a fresh mellow taste. Bulk tea: tight, even strips, dark and lustrous with good cleanliness; bright red liquor; a clean, characteristic aroma; fairly red and even infused leaves; and a mellow taste. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：名优茶条索紧细且匀齐，乌黑油润显金毫，净度好；汤色红亮，叶底嫩匀红明，香气浓郁持久，滋味鲜醇。大宗茶条索紧结且匀整，乌黑油润，净度好；汤色红明，香气纯正，叶底尚红匀，滋味醇和。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2241. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2241页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / premium tea ： Dry-leaf appearance: tight, slender, evenly sized strips, glossy jet-black with visible golden down and good cleanliness. Liquor colour: bright red. Aroma: rich and lasting. Taste: fresh and mellow. Infused leaves: tender, uniform and clear red. Chinese original / 中文原文：2025地理标志保护要求 / 名优茶：干茶外形：条索紧细且匀齐，乌黑油润显金毫，净度好；汤色：红亮；香气：浓郁持久；滋味：鲜醇；叶底：嫩匀红明 Evidence Status: primary_source_verified； Location in the source: PDF pages 2241–2243, Yidu Yihong Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2241—2243页，宜都宜红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / bulk tea. ： Dry-leaf appearance: tightly rolled, even strips, lustrous black and clean; liquor colour: bright red; aroma: clean and characteristic; taste: mellow; infused leaves: reasonably red and even. Chinese original / 中文原文：2025地理标志保护要求 / 大宗茶：干茶外形：条索紧结且匀整，乌黑油润，净度好；汤色：红明；香气：纯正；滋味：醇和；叶底：尚红匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 2241–2243, Yidu Yihong Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2241—2243页，宜都宜红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The whole of Yidu City, including Honghuatao, Gaobazhou, Yaojiadian, Wuyanquan, Niejiahe, Songmuping and Zhicheng towns; Panjiawan Tujia Ethnic Township; Wangjiafan Township; and Lucheng Subdistrict. Geographical coordinates: 111°05′47″–111°36′02″ E, 30°05′55″–30°36′00″ N. Chinese original / 中文原文：保护产地范围：宜都市全境包括（红花套镇、高坝洲镇、姚家店镇、五眼泉镇、聂家河镇、潘家湾土家族乡、王家畈乡、松木坪镇、枝城镇、陆城街道办事处）。地理坐标：东经111°05′47″～111°36′02″，北纬30°05′55″～30°36′00″。 Raw materials & cultivars ： Yihongzao, Echa No. 7, Wuniuzao and Fuding Dabaicha are the principal cultivars, supplemented by mature plantations of local seed-propagated populations in the Yihong tea region. Chinese original / 中文原文：原料与品种：宜红早、鄂茶7号、乌牛早、福鼎大白等为当家品种，宜红茶区本地群体种成龄茶园为补充。 Growing environment ： The main soils are granular-shale yellow soil and carbonate yellow soil, loose and well aerated, with pH 4.0–6.5 and organic matter at least 1.5%. They are rich in alkali-hydrolyzable nitrogen and available potassium, with moderate available phosphorus. The groundwater table is below 1 m; biological activity is relatively strong, nutrients are abundant and balanced, and cultivated-layer organic matter is at least 1.5%. Chinese original / 中文原文：生长环境：土壤类型为粒质页岩黄壤土、碳酸盐黄壤土为主，土质疏松，透气性好，土壤pH值4.0～6.5，有机质含量1.5%以上，碱解氮和速效钾含量丰富，速效磷中等。地下水位1m以下，生物活性较强，营养丰富均衡，耕层有机质1.5%以上。 Sensory qualities ： Premium tea: fine, tight, even strips, dark and lustrous with visible golden down and good cleanliness; bright red liquor; tender, even, bright-red infused leaves; a rich, lasting aroma; and a fresh mellow taste. Bulk tea: tight, even strips, dark and lustrous with good cleanliness; bright red liquor; a clean, characteristic aroma; fairly red and even infused leaves; and a mellow taste. Chinese original / 中文原文：感官品质：名优茶条索紧细且匀齐，乌黑油润显金毫，净度好；汤色红亮，叶底嫩匀红明，香气浓郁持久，滋味鲜醇。大宗茶条索紧结且匀整，乌黑油润，净度好；汤色红明，香气纯正，叶底尚红匀，滋味醇和。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2241 This round adds only the named 2019 version or a regional reference. It does not override existing GI protection requirements or increase the count of complete main processes. Chinese original / 中文原文：本次只补具名2019版本或区域参照，不覆盖现有GI保护要求，不新增完整主流程计数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves and liquor of Yidu Yihong tea Chinese original / 中文原文：实物图：宜都宜红茶干茶及茶汤 https://eu.china-mission.gov.cn/ssht/ddbz20210609/202204/W020220429784592076963.png https://eu.china-mission.gov.cn/ssht/ddbz20210609/202204/t20220429_10680742.htm Basis for the match: The Mission to the EU's GI feature on Yidu Yihong Tea explicitly identifies Yidu, Hubei. The original image within its appearance/flavour introduction shows dry tea on a spoon and red liquor in a white cup. Chinese original / 中文原文：对应依据：驻欧盟使团宜都宜红茶地标推介专文明确湖北宜都市，原图在该茶外形和风味介绍中展示茶匙干茶与白杯红汤。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A GI promotional sample from the Mission to the EU. Brand and grade are not inferred, and the original watermark is retained. Chinese original / 中文原文：样本范围：驻欧盟使团地标推介样本，未推断品牌和等级，保留原图水印。 Moping Tribute Tea Chinese original / 中文原文：磨坪贡茶 Nanzhang County, Hubei Chinese original / 中文原文：湖北省南漳县 identity： Moping Gong Tea comes from Nanzhang County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender strips with visible down, a vivid-green colour, bright yellow-green liquor, a rich taste with a sweet aftertaste, and a lasting chestnut aroma. Its infused leaves are tender green and uniformly arranged, and it is described as a superior tea. Chinese original / 中文原文：identity：磨坪贡茶产自湖北省南漳县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细显毫，色泽翠绿，汤色黄绿明亮，滋味浓郁回甘，栗香持久；叶底嫩绿整齐一致，为茶种上品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Jiukeng. Chinese original / 中文原文：raw_material：鸠坑。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Soil is yellow-brown sandy loam with a pH of 5–6.5. Unpolluted natural rainfall is used, supplemented by small amounts of stream and river water. Good sunlight, fertile soil and excellent environmental conditions. Chinese original / 中文原文：environment：土壤类型为黄棕砂壤土，土壤pH值5～6.5。使用无污染的天然降水，少量使用溪流河水。光照好、土壤肥沃，环境优良。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Harvest when the tea canopy has 15–20 standard shoots per square metre, choosing a clear morning. Chinese original / 中文原文：harvest：茶树蓬面每平方米达到15～20个标准芽时采收。选择天气晴朗的早上。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tightly rolled strips with visible down and an emerald-green colour; bright yellow-green liquor; rich taste with a sweet aftertaste and lasting chestnut aroma; tender-green, uniformly even infused leaves, described as a superior tea. Chinese original / 中文原文：quality：外形条索紧细显毫，色泽翠绿，汤色黄绿明亮，滋味浓郁回甘，栗香持久；叶底嫩绿整齐一致，为茶种上品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Moping Tribute Tea was registered by the Ministry of Agriculture on November 18, 2014. Its protected area comprises Mopingsi, Quanjiawan, and Liuping villages in Limiao Town, Nanzhang. Limiao retains a Qing-dynasty post road and Shanxi guild hall, reflecting the historical background of Nanzhang tea trading onward through Xiangyang. The name “Tribute Tea” alone cannot prove a specific date of tribute presentation. Chinese original / 中文原文：history：磨坪贡茶在2014年11月18日获农业部登记，保护范围为南漳李庙镇磨坪寺、全家湾和刘坪三村。其产区所在李庙镇保存清代古驿道和山西会馆，反映南漳茶叶经襄阳转销的历史背景；“贡茶”名称本身不能证明具体入贡年代。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement No. 2179 of the Ministry of Agriculture of the People's Republic of China | https://jgs.moa.gov.cn/nybz/201904/t20190418_6186011.htm Chinese original / 中文原文：中华人民共和国农业部公告第2179号 | https://jgs.moa.gov.cn/nybz/201904/t20190418_6186011.htm Ten-Thousand-Li Tea Road | Procuratorial Support Carries Tea Fragrance Far and Renews an Ancient Route | https://nz.xy.hbjc.gov.cn/nzjx/njdt_73076/202504/t20250424_1853180.shtml Chinese original / 中文原文：万里茶道｜检行襄助茶香远 法韵长萦古道新 | https://nz.xy.hbjc.gov.cn/nzjx/njdt_73076/202504/t20250424_1853180.shtml culture： Nanzhang connects local brands such as Moping Tribute Tea with protection of old roads and guild halls. The stone road and guild hall in Zhaodian, Limiao, witness tea-merchant travel and provide physical clues to local tea-trade culture. Nearby remains are not directly identified as transport facilities exclusive to one tea. Chinese original / 中文原文：culture：南漳将磨坪贡茶等地方品牌与古道、会馆保护相联系。李庙赵店的青石古道和会馆见证茶商往来，是了解本地茶乡商贸文化的实物线索；不把邻近遗迹直接认定为某一茶款专属运输设施。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Ten-Thousand-Li Tea Road | Procuratorial Support Carries Tea Fragrance Far and Renews an Ancient Route | https://nz.xy.hbjc.gov.cn/nzjx/njdt_73076/202504/t20250424_1853180.shtml Chinese original / 中文原文：万里茶道｜检行襄助茶香远 法韵长萦古道新 | https://nz.xy.hbjc.gov.cn/nzjx/njdt_73076/202504/t20250424_1853180.shtml process： The following is based on a reprinted quality-control code, pending verification of the original: after delivery, remove impurities and grade fresh leaves by tenderness for spreading, then heat-fix, roll, hot-air dry, shape, bring out the down and finish drying. Grading combined with shaping and down development produces fine, tight green tea with visible down. Specific processing parameters are not yet supplied as verified requirements. Chinese original / 中文原文：process：以下据质量控制规范转载，待核原件：鲜叶送厂后拣除杂物、依嫩度分级摊青，再经杀青、揉捻、烘青、整形、提毫与烘干。分级处理与整形提毫相结合，形成紧细而显毫的绿茶；具体工艺参数暂不作为已核规范提供。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Moping Tribute Tea: production requirements (republished technical specifications) | https://bkso.baidu.com/item/%E7%A3%A8%E5%9D%AA%E8%B4%A1%E8%8C%B6/23790782?fromModule=lemma_inlink Chinese original / 中文原文：磨坪贡茶：生产要求（技术规范转载） | https://bkso.baidu.com/item/%E7%A3%A8%E5%9D%AA%E8%B4%A1%E8%8C%B6/23790782?fromModule=lemma_inlink Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tightly rolled strips with visible down and an emerald-green colour; bright yellow-green liquor; rich taste with a sweet aftertaste and lasting chestnut aroma; tender-green, uniformly even infused leaves, described as a superior tea. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧细显毫，色泽翠绿，汤色黄绿明亮，滋味浓郁回甘，栗香持久；叶底嫩绿整齐一致，为茶种上品。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2283. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2283页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: fine, tight, downy strips, emerald green. Liquor colour: bright yellow-green. Aroma: lasting chestnut. Taste: rich, with returning sweetness. Infused leaves: tender green and consistently uniform. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧细显毫，翠绿；汤色：黄绿明亮；香气：栗香持久；滋味：浓郁回甘；叶底：嫩绿整齐一致 Evidence Status: primary_source_verified； Location in the source: PDF pages 2283–2284, Moping Tribute Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2283—2284页，磨坪贡茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The three villages of Mopingsi, Quanjiawan and Liuping in Limiao Town, Nanzhang County, Hubei. Chinese original / 中文原文：保护产地范围：湖北省南漳县李庙镇磨坪寺、全家湾、刘坪3个村。 Raw materials & cultivars ： Jiukeng. Chinese original / 中文原文：原料与品种：鸠坑。 Growing environment ： Soil is yellow-brown sandy loam with a pH of 5–6.5. Unpolluted natural rainfall is used, supplemented by small amounts of stream and river water. Good sunlight, fertile soil and excellent environmental conditions. Chinese original / 中文原文：生长环境：土壤类型为黄棕砂壤土，土壤pH值5～6.5。使用无污染的天然降水，少量使用溪流河水。光照好、土壤肥沃，环境优良。 Plucking requirements ： Harvest when the tea canopy has 15–20 standard shoots per square metre, choosing a clear morning. Chinese original / 中文原文：采摘要求：茶树蓬面每平方米达到15～20个标准芽时采收。选择天气晴朗的早上。 Sensory qualities ： Fine, tightly rolled strips with visible down and an emerald-green colour; bright yellow-green liquor; rich taste with a sweet aftertaste and lasting chestnut aroma; tender-green, uniformly even infused leaves, described as a superior tea. Chinese original / 中文原文：感官品质：外形条索紧细显毫，色泽翠绿，汤色黄绿明亮，滋味浓郁回甘，栗香持久；叶底嫩绿整齐一致，为茶种上品。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2283 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Moping Tribute Tea, Dry Leaves (Hubei GI Display Material) Chinese original / 中文原文：实物图：磨坪贡茶干茶（湖北地理标志展示资料） http://www.cnhubei.com/xwzt/2022/hbdlbzxszg/cy/202207/W020220725612462175035.jpg http://www.cnhubei.com/xwzt/2022/hbdlbzxszg/cy/202207/t4461327.shtml Basis for the match: The tea catalogue of the Hubei Geographical Indication Online Exhibition links to a dedicated Moping Tribute Tea page, credited to the Hubei Intellectual Property Administration. It explicitly identifies the Nanzhang County Moping Tribute Tea Growers’ Professional Association and trademark 45860369, with origin at Mopingsi, Limiao, Nanzhang. The first image in the main text shows dry tea strips in a white tea presentation vessel, followed by two images of packaging named Moping Tribute Tea. The 1080×1440 original image was inspected; no tea garden, fresh leaves, or packaging was used as a substitute. Chinese original / 中文原文：对应依据：湖北地理标志线上展茶叶目录链接到磨坪贡茶专属页，页面来源标为湖北省知识产权局，明确南漳县磨坪贡茶种植专业协会及商标45860369，产地为南漳李庙磨坪寺；主文第一张即白色茶荷中的条索干茶，随后两张为具名磨坪贡茶包装。已查看1080×1440原图，未采用茶园、鲜叶或包装替代。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A Moping Tribute Tea dry sample shown in Hubei GI material; photographer, harvest/production batch and grade are unspecified. Chinese original / 中文原文：样本范围：湖北地理标志资料所展示的磨坪贡茶干茶样本；照片未注明摄影者、采制批次和等级。 Yuquan Xianrenzhang Tea Chinese original / 中文原文：玉泉仙人掌茶 Yichang, Hubei Chinese original / 中文原文：湖北省宜昌市 identity： Yuquan Xianrenzhang Tea comes from Yichang City, Hubei. This entry records the product within its GI-protected area. The protection requirements describe flat, palm-like dry tea, emerald green with visible white down. Chinese original / 中文原文：identity：玉泉仙人掌茶产自湖北省宜昌市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：干茶外形扁平似掌，色泽翠绿，白毫显露。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Yichang Dayezhong and Yihongzao are the main cultivars, supplemented by mature local-population gardens in the Xianrenzhang tea area. Chinese original / 中文原文：raw_material：宜昌大叶种、宜红早为主要品种，仙人掌茶区本地群体种成龄茶园为补充。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Soil pH 4.0–6.5, ideally 4.5–5.5; soil depth at least 1 m, effective layer at least 60 cm, groundwater below 1 m, and cultivated-layer organic matter at least 1.5%. Chinese original / 中文原文：environment：土壤pH值4.0～6.5之间，最适为4.5～5.5，土层厚度1m以上，有效土层在60cm以上，地下水位1m以下，耕层有机质1.5%以上。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Hand picking by snapping or lifting. Keep buds/leaves intact, fresh, even, and clean, without stalk bases, loose single leaves, tea fruit, or twigs/foliage. Chinese original / 中文原文：harvest：鲜叶采摘方法为手采，包括折采或提采。保持芽叶完整、新鲜、匀净，不夹带蒂头、单片、茶果与枝叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh leaves → steam heat-fixing (fan cooling) → pan-firing (shaping) → drying (setting the shape) → aroma enhancement and bringing out down: four main operations. Chinese original / 中文原文：process：鲜叶→蒸青（搧凉）→炒青（做形）→烘干（定型）→增香提毫四大工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Dry tea is flat and palm-like, emerald green, with visible white down. Each jin of dry tea contains about 28,000 buds for special grade, 23,000 for Grade 1 and 18,000 for Grade 2. Brewing produces clear bright liquor, a lasting fresh aroma, a fresh brisk taste, and tender-green, clean, even infused bud-and-leaf sets. Chinese original / 中文原文：quality：干茶外形扁平似掌，色泽翠绿，白毫显露。每斤干茶芽头个数特级茶28000个左右，一级茶23000个左右，二级茶18000个左右。冲泡后，汤色清澈明亮，清香持久，滋味鲜爽，叶底嫩绿、匀净、成朵。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Li Bai’s “Reply to My Clansman and Nephew, the Monk Zhongfu, Who Gave Me Xianrenzhang Tea from Yuquan Mountain” preserves a literary record of an ancient tea with the same name. A 2004 article in China Cooperative Times · Tea Weekly recounts successful revival trials in Dangyang in 1981. This is a retrospective modern tea-industry account, not evidence that today’s processing is identical to Tang-dynasty practice. Chinese original / 中文原文：history：李白《答族侄僧中孚赠玉泉山仙人掌茶》保存了古代同名茶的文学记录。2004年《中华合作时报·茶周刊》作者介绍当阳于1981年恢复试制成功；这是现代茶业文章的追述，不说明今日加工方式与唐代完全相同。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Three realms of the way of tea | https://www.chinacoop.gov.cn/HTML/2008/08/24/11419.html Chinese original / 中文原文：茶之三境界 | https://www.chinacoop.gov.cn/HTML/2008/08/24/11419.html culture： Yuquan Mountain, temple tea gifts and poets' responding verses form the cultural context of Xianrenzhang Tea. Reading tea poetry helps explain the palm-shaped leaves and gift-exchange customs; fanciful spirit mice, longevity and similar imagery should be understood as literary expression. Chinese original / 中文原文：culture：玉泉山、寺院赠茶与诗人答诗构成仙人掌茶的文化语境。读茶诗可理解掌状茶叶形象和赠答礼俗；诗中的仙鼠、长寿等想象应按文学表达理解。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Three realms of the way of tea | https://www.chinacoop.gov.cn/HTML/2008/08/24/11419.html Chinese original / 中文原文：茶之三境界 | https://www.chinacoop.gov.cn/HTML/2008/08/24/11419.html Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2319–2321, the processing section for Yuquan Xianrenzhang Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2319—2321页，玉泉仙人掌茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Steam-fixing (fanning to cool) ： The original lists 'steam heat-fixing and fanning to cool' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 蒸青（搧凉）：原文将“蒸青（搧凉）”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Pan-firing (shaping) ： The original lists “pan-firing (shaping)” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 炒青（做形）：原文将“炒青（做形）”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Drying (setting the shape) ： The original lists “drying (setting the shape)” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 烘干（定型）：原文将“烘干（定型）”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Enhancing aroma and bringing out down ： The original lists 'aroma enhancement and down-raising' as this version's fourth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 增香提毫：原文将“增香提毫”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Dry tea is flat and palm-like, emerald green, with visible white down. Each jin of dry tea contains about 28,000 buds for special grade, 23,000 for Grade 1 and 18,000 for Grade 2. Brewing produces clear bright liquor, a lasting fresh aroma, a fresh brisk taste, and tender-green, clean, even infused bud-and-leaf sets. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：干茶外形扁平似掌，色泽翠绿，白毫显露。每斤干茶芽头个数特级茶28000个左右，一级茶23000个左右，二级茶18000个左右。冲泡后，汤色清澈明亮，清香持久，滋味鲜爽，叶底嫩绿、匀净、成朵。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2319. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2319页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: flat and palm-shaped, emerald green with visible white down. Liquor colour: clear and bright. Aroma: lasting fresh fragrance. Taste: fresh and brisk. Infused leaves: tender green, even, clean, intact shoots. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：扁平似掌，翠绿，白毫显露；汤色：清澈明亮；香气：清香持久；滋味：鲜爽；叶底：嫩绿、匀净、成朵 Evidence Status: primary_source_verified； Location in the source: PDF pages 2319–2321, Yuquan Xianrenzhang Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2319—2321页，玉泉仙人掌茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The administrative areas of eleven villages in Yuquan Subdistrict, Dangyang, Yichang, Hubei—Yuquan, Baibaozhai, Jiaodi, Jinsha, Ganhe, Zaolin, Qingxi, Liulin, Sanqiao, Guandaohe and Heyi—and three villages in Wangdian Town: Mudian, Xindian and Yanhe. Chinese original / 中文原文：保护产地范围：湖北省宜昌市当阳市玉泉街道办事处的玉泉、百宝寨、焦堤、金沙、干河、枣林、清溪、柳林、三桥、官道河、合意等11个村，以及王店镇的木店、新店、严河等3个村所辖行政区域。 Raw materials & cultivars ： Yichang Dayezhong and Yihongzao are the main cultivars, supplemented by mature local-population gardens in the Xianrenzhang tea area. Chinese original / 中文原文：原料与品种：宜昌大叶种、宜红早为主要品种，仙人掌茶区本地群体种成龄茶园为补充。 Growing environment ： Soil pH 4.0–6.5, ideally 4.5–5.5; soil depth at least 1 m, effective layer at least 60 cm, groundwater below 1 m, and cultivated-layer organic matter at least 1.5%. Chinese original / 中文原文：生长环境：土壤pH值4.0～6.5之间，最适为4.5～5.5，土层厚度1m以上，有效土层在60cm以上，地下水位1m以下，耕层有机质1.5%以上。 Plucking requirements ： Hand picking by snapping or lifting. Keep buds/leaves intact, fresh, even, and clean, without stalk bases, loose single leaves, tea fruit, or twigs/foliage. Chinese original / 中文原文：采摘要求：鲜叶采摘方法为手采，包括折采或提采。保持芽叶完整、新鲜、匀净，不夹带蒂头、单片、茶果与枝叶。 Processing requirements ： Fresh leaves → steam heat-fixing (fan cooling) → pan-firing (shaping) → drying (setting the shape) → aroma enhancement and bringing out down: four main operations. Chinese original / 中文原文：加工要求：鲜叶→蒸青（搧凉）→炒青（做形）→烘干（定型）→增香提毫四大工序。 Sensory qualities ： Dry tea is flat and palm-like, emerald green, with visible white down. Each jin of dry tea contains about 28,000 buds for special grade, 23,000 for Grade 1 and 18,000 for Grade 2. Brewing produces clear bright liquor, a lasting fresh aroma, a fresh brisk taste, and tender-green, clean, even infused bud-and-leaf sets. Chinese original / 中文原文：感官品质：干茶外形扁平似掌，色泽翠绿，白毫显露。每斤干茶芽头个数特级茶28000个左右，一级茶23000个左右，二级茶18000个左右。冲泡后，汤色清澈明亮，清香持久，滋味鲜爽，叶底嫩绿、匀净、成朵。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2319 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Xianrenzhang Tea at Yichang’s heritage fair: dry tea and brewed samples. Chinese original / 中文原文：实物图：宜昌非遗展销会中的仙人掌茶：干茶与冲泡样本 https://www.xinhuanet.com/culture/titlepic/112614/1126145303_1592805317836_title0h.jpg https://www.xinhuanet.com/culture/zt/2020duanwu/dwyszxh.htm Basis for the match: Xinhua Yichang’s 2020 Dragon Boat Festival online trade fair places this original image under “Xianrenzhang Tea-Making Technique,” with the same alt text. The image’s right side identifies production by Xianrenzhang Tea Factory, Dangyang, Hubei. Tea liquor and buds/leaves in a glass, and dry tea below, are clearly visible, confirming the Dangyang origin. Chinese original / 中文原文：对应依据：新华网宜昌2020端午云上展销会在“仙人掌茶制作技艺”项下配此原图，alt亦同名；原图右侧标湖北·当阳市仙人掌茶厂出品，玻璃杯内茶汤与芽叶以及下方干茶清晰可见，核对当阳产地。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A public exhibition/sales sample from Dangyang Xianrenzhang Tea Factory; no grade inferred, original layout retained. Chinese original / 中文原文：样本范围：当阳市仙人掌茶厂公开展销样本；不推断茶叶等级，保留原图版式。 Xingshan Baicha Chinese original / 中文原文：兴山白茶 Xingshan County, Hubei Chinese original / 中文原文：湖北省兴山县 identity： Xingshan Baicha comes from Xingshan County, Hubei. This entry records the product within its GI-protected area. The protection requirements describe even, intact, lustrous-green strips; bright tender-green liquor; a lasting fresh aroma; a fresh, mellow, sweet, brisk taste; and intact, jade-coloured infused leaves. Chinese original / 中文原文：identity：兴山白茶产自湖北省兴山县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：条索匀齐、完整，色泽绿润，汤色嫩绿明亮，香气清香持久，滋味鲜醇、甘爽，叶底完整、显玉色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Improved clonal Xingshan Baicha cultivars. Chinese original / 中文原文：raw_material：兴山白茶无性系良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mean annual temperature at least 15°C, with an absolute minimum no lower than −8°C. Active soil layer ≤60 cm, groundwater at least 1 m below the surface, and pH 4.5–6.5. Elevation 600–800 m, sunny exposure and slopes ≤25°. Chinese original / 中文原文：environment：年平均气温15℃以上，绝对最低气温不低于-8℃。活土层≤60cm，地下水位在1m以下，pH值4.5～6.5。海拔高度600～800m，向阳，坡度≤25°。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Picking. Generally from March 10 to April 30, picking promptly in separate batches, repeatedly and over multiple rounds. 2. Processing. Prolonged spreading, light pan-firing and rolling, long low-temperature drying, and repeated drying. 3. Packaging and storage. Use light, simple, odor-free packaging, add a charcoal-powder desiccant, seal completely, and store away from light at room temperature or a constant 5°C. Chinese original / 中文原文：process：1.采摘。一般在3月10日至4月30日，及时、分批、多次、多轮采摘。2.加工。长摊青，轻炒轻揉，低温长烘，多次烘干。3.包装贮藏。轻便简洁、无异味，放入以木炭粉为原料的干燥剂，密封完全，常温或5℃恒温避光贮藏。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Even, intact, lustrous-green strips; bright tender-green liquor; a lasting fresh aroma; a fresh, mellow, sweet, brisk taste; and intact, jade-coloured infused leaves. Chinese original / 中文原文：quality：条索匀齐、完整，色泽绿润，汤色嫩绿明亮，香气清香持久，滋味鲜醇、甘爽，叶底完整、显玉色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2025 Xingshan report recalls the discovery of a wild albino tea plant in Longtan Village, Gaoqiao Township, in the 1990s, followed by propagation and industry development. This is a lead on modern resource development for Xingshan Baicha. “White” in the name primarily relates to the raw material's albino traits; Fujian white tea's origin history cannot be transferred to it. Chinese original / 中文原文：history：2025年兴山报道追述：20世纪90年代在高桥乡龙潭村发现野生白化茶树，随后开展繁育与产业发展。这是兴山白茶的现代资源开发线索；名称中的“白”首先关联原料白化特点，不可直接套用福建白茶的起源史。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xingshan, Hubei: Baicha paves a path to prosperity | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250401_5597131_slh.shtml Chinese original / 中文原文：湖北兴山：白茶铺就富民路 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250401_5597131_slh.shtml culture： Xingshan connects tea with its local culture as Wang Zhaojun's home region. In 2025, Pu'an Village in Xiakou Town held a tea-garden opening under the theme 'A Leaf Heralds Spring: A Zhaojun Tea Rendezvous', linking spring-tea production and local cultural tourism through tea performances. Chinese original / 中文原文：culture：兴山将茶与昭君故里的地方文化结合。2025年峡口镇普安村以“一叶知春·昭君茶约”举行茶园开园活动，用茶事展演连接春茶生产和地方文旅。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xingshan, Hubei: Baicha paves a path to prosperity | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250401_5597131_slh.shtml Chinese original / 中文原文：湖北兴山：白茶铺就富民路 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250401_5597131_slh.shtml Step-by-step processing / 2025 GI protection requirements / summary of original main operations Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 原文主工序摘要 PDF pages 2325–2327, the Xingshan White Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2325—2327页，兴山白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Prolonged spreading of fresh leaves ： The original lists 'extended fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 长摊青：原文将“长摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Light pan-firing and light rolling ： The original lists “light pan-firing and light rolling” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 轻炒轻揉：原文将“轻炒轻揉”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Prolonged low-temperature baking ： The original lists “prolonged low-temperature drying” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 低温长烘：原文将“低温长烘”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Repeated drying ： The original lists 'repeated drying' as this version's fourth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 多次烘干：原文将“多次烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Even, intact, lustrous-green strips; bright tender-green liquor; a lasting fresh aroma; a fresh, mellow, sweet, brisk taste; and intact, jade-coloured infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：条索匀齐、完整，色泽绿润，汤色嫩绿明亮，香气清香持久，滋味鲜醇、甘爽，叶底完整、显玉色。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2325. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2325页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: even, intact strips with a lustrous green colour; liquor colour: bright tender green; aroma: lasting fresh fragrance; taste: fresh, mellow, sweet and refreshing; infused leaves: intact, with a jade-like colour. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索匀齐、完整，绿润；汤色：嫩绿明亮；香气：清香持久；滋味：鲜醇、甘爽；叶底：完整、显玉色 Evidence Status: primary_source_verified； Location in the source: PDF pages 2325–2327, Xingshan White Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2325—2327页，兴山白茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The three towns and townships of Shuiyuesi, Xiakou and Gaoqiao under Xingshan County. The area extends east to Maliangping in Shuiyuesi Town, south to Yezhuchi in Shuiyuesi Town, west to Hejiaping in Gaoqiao Township, and north to Hongshuihe in Shuiyuesi Town. Geographical coordinates: 110°25′–111°09′ E, 31°08′–31°25′ N. Chinese original / 中文原文：保护产地范围：兴山县所辖的水月寺镇、峡口镇、高桥乡3个乡镇，涵盖范围东至水月寺镇的马粮坪，南至水月寺镇的野竹池，西至高桥乡的贺家坪，北至水月寺镇的洪水河。地理坐标：东经110°25′～111°09′，北纬31°08′～31°25′。 Raw materials & cultivars ： Improved clonal Xingshan Baicha cultivars. Chinese original / 中文原文：原料与品种：兴山白茶无性系良种。 Growing environment ： Mean annual temperature at least 15°C, with an absolute minimum no lower than −8°C. Active soil layer ≤60 cm, groundwater at least 1 m below the surface, and pH 4.5–6.5. Elevation 600–800 m, sunny exposure and slopes ≤25°. Chinese original / 中文原文：生长环境：年平均气温15℃以上，绝对最低气温不低于-8℃。活土层≤60cm，地下水位在1m以下，pH值4.5～6.5。海拔高度600～800m，向阳，坡度≤25°。 Processing requirements ： 1. Picking. Generally from March 10 to April 30, picking promptly in separate batches, repeatedly and over multiple rounds. 2. Processing. Prolonged spreading, light pan-firing and rolling, long low-temperature drying, and repeated drying. 3. Packaging and storage. Use light, simple, odor-free packaging, add a charcoal-powder desiccant, seal completely, and store away from light at room temperature or a constant 5°C. Chinese original / 中文原文：加工要求：1.采摘。一般在3月10日至4月30日，及时、分批、多次、多轮采摘。2.加工。长摊青，轻炒轻揉，低温长烘，多次烘干。3.包装贮藏。轻便简洁、无异味，放入以木炭粉为原料的干燥剂，密封完全，常温或5℃恒温避光贮藏。 Sensory qualities ： Even, intact, lustrous-green strips; bright tender-green liquor; a lasting fresh aroma; a fresh, mellow, sweet, brisk taste; and intact, jade-coloured infused leaves. Chinese original / 中文原文：感官品质：条索匀齐、完整，色泽绿润，汤色嫩绿明亮，香气清香持久，滋味鲜醇、甘爽，叶底完整、显玉色。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2325 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Sample of Xingshan Zhaojun Baicha Chinese original / 中文原文：实物图：兴山昭君白茶茶样 https://cdnjdphoto.aikan.pdnews.cn/zhbj-20250329/image/content/5eb777811bb2496e809c90e47ecdd3bc.jpg https://www.cfsn.cn/news/detail/635/291194.html?view=pc Basis for the match: The original report covers Xingshan’s Zhaojun White Tea harvest opening and brand promotion, explicitly connecting Xingshan white-tea mother trees with the unified Zhaojun White Tea brand. The photo accompanies its quality description and clearly shows yellow-green curled tea in a bowl. Chinese original / 中文原文：对应依据：记者原报道为兴山县昭君白茶开园及品牌推介，明确兴山白茶母本树与统一昭君白茶品牌关系；照片位于该茶品质介绍，碗中黄绿卷条茶清晰。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Zhaojun Baicha regional-brand sample of Xingshan Baicha. It is green tea from an albino tea cultivar, not white tea among the six major categories. Chinese original / 中文原文：样本范围：兴山白茶的昭君白茶区域品牌样本；属白化茶树绿茶，不冒充六大茶类中的白茶。 Xian'an Brick Tea Chinese original / 中文原文：咸安砖茶 Xianning, Hubei Chinese original / 中文原文：湖北省咸宁市 identity： Xian’an Brick Tea comes from Xianning, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe an attractive finished product, small-brick-shaped and hard in texture. Chinese original / 中文原文：identity：咸安砖茶产自湖北省咸宁市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：成品外形美观，形状为小砖型，质地坚硬。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Brick-tea cultivars within the production area, mainly improved cultivars such as Fuding Dabaicha, Baihaozao, Bixiangzao, and Echa No. 8. Chinese original / 中文原文：raw_material：产地范围内砖茶品种。福鼎大白、白毫早、碧香早、鄂茶8号等优良品种为主。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： No industrial pollution within five kilometres, with good soil, air, water and ecological conditions. Mountain shrubland and woodland are abundant, with diverse, rich vegetation. Chinese original / 中文原文：environment：周边五公里范围内无工业污染，土壤、空气、水质均优，生态环境良好。山地灌木丛林多，植被多样且丰富。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Picking. Pick at the proper time according to standards, combining picking with retention, balancing quantity and quality, and adapting to each garden. 2. Processing. Basic Laoqing Tea sequence: fresh leaves → heat-fixing → rolling → sun drying. Basic brick-tea sequence: Laoqing Tea → pile fermentation → reprocessing → blending → pressing → drying. Chinese original / 中文原文：process：1.采摘。采留结合、量质兼顾和因园制宜的原则，按照标准，适时采摘。2.加工。老青茶加工基本工艺流程：鲜叶→杀青→揉捻→晒干。砖茶加工基本工艺流程：老青茶→渥堆→复制→拼配→压制→干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： The finished product has an attractive small-brick form and a hard texture. To drink it, cut off a small piece with a knife and crush it, then place the crushed brick tea in a vessel with water at a 1:50 ratio and boil for 2–3 minutes. The brick is greenish-brown, with bright red liquor, a clean, characteristic aroma and a strong, clean taste. Chinese original / 中文原文：quality：成品外形美观，形状为小砖型，质地坚硬。饮用时用刀砍下一小块捣碎，将捣碎的砖茶以1∶50的比例加水放入容器中，煎煮沸腾2-3分钟即可。砖茶色泽青褐，汤汁红亮，香味纯正，滋味浓纯。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Xian'an brick tea is a regional product system, with Shengshenchuan one example of its production and heritage transmission. Farmers' Daily recorded the company's launch of a new Heijin product in 2025, illustrating traditional green-brick dark tea entering modern product development. The reported years of the time-honoured brand's transmission are not directly treated as the origin date of all Xian'an brick tea. Chinese original / 中文原文：history：咸安砖茶是地域产品体系，生甡川为其生产和非遗传承实例之一。2025年农民日报记录该企业发布“黑金”新品，说明传统青砖茶进入现代产品开发阶段；报道的老字号传承年数不直接当作全部咸安砖茶的起源年。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Time-Honoured Brand Launches 'Black Gold': Xian'an Brick Tea Seeks an Upgrade | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202512/t20251203_5825587.shtml Chinese original / 中文原文：老字号推“黑金”新品 湖北咸安砖茶谋升级 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202512/t20251203_5825587.shtml culture： The provincial heritage craft of Qingzhuan brick tea is transmitted through producers in Xian'an, with sales reaching Xinjiang, Inner Mongolia, Russia and elsewhere. Brick tea connects local production work with drinking practices in distant regions. Today's tea events also feature calligraphy, tasting and craft demonstrations. Chinese original / 中文原文：culture：省级青砖茶制作技艺在咸安通过生产企业传承，其销售连接新疆、内蒙古及俄罗斯等地。砖茶兼具当地制茶劳动和异地饮茶生活的意义，今日茶事活动也加入书法、品鉴和工艺展示。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Time-Honoured Brand Launches 'Black Gold': Xian'an Brick Tea Seeks an Upgrade | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202512/t20251203_5825587.shtml Chinese original / 中文原文：老字号推“黑金”新品 湖北咸安砖茶谋升级 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202512/t20251203_5825587.shtml Step-by-step processing / 2025 GI protection requirements / Laoqing Tea primary processing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 老青茶初制 PDF pages 2328–2330, the Xian’an Brick Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2328—2330页，咸安砖茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Sun-drying ： The original lists 'sun-drying' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 晒干：原文将“晒干”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / brick-tea processing (using Laoqing Tea as raw material) Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 砖茶加工（以老青茶为原料） PDF pages 2328–2330, the Xian’an Brick Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2328—2330页，咸安砖茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Pile fermentation ： The original lists “pile fermentation” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 渥堆：原文将“渥堆”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Secondary processing ： The original lists “secondary processing” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 复制：原文将“复制”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Blending ： The original lists 'blending' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 拼配：原文将“拼配”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Pressing ： The original lists “pressing” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 压制：原文将“压制”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： The finished product has an attractive small-brick form and a hard texture. To drink it, cut off a small piece with a knife and crush it, then place the crushed brick tea in a vessel with water at a 1:50 ratio and boil for 2–3 minutes. The brick is greenish-brown, with bright red liquor, a clean, characteristic aroma and a strong, clean taste. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：成品外形美观，形状为小砖型，质地坚硬。饮用时用刀砍下一小块捣碎，将捣碎的砖茶以1∶50的比例加水放入容器中，煎煮沸腾2-3分钟即可。砖茶色泽青褐，汤汁红亮，香味纯正，滋味浓纯。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2328. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2328页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: small brick form, hard texture, greenish brown; liquor colour: bright red; aroma: clean and characteristic; taste: strong and clean. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：小砖型，质地坚硬，色泽青褐；汤色：红亮；香气：纯正；滋味：浓纯 Evidence Status: primary_source_verified； Location in the source: PDF pages 2328–2330, Xian'an Brick Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2328—2330页，咸安砖茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 63 villages and 1 state-owned forest farm in 7 townships/towns of Xian’an District, Xianning, Hubei: Guihua, Maqiao, Shuangxiqiao, Heshengqiao, Tingsiqiao, and Henggouqiao towns, and Damu Township. Chinese original / 中文原文：保护产地范围：湖北省咸宁市咸安区所辖的桂花镇、马桥镇、大幕乡、双溪桥镇、贺胜桥镇、汀泗桥镇、横沟桥镇等7个乡镇63个村，1个国有林场。 Raw materials & cultivars ： Brick-tea cultivars within the production area, mainly improved cultivars such as Fuding Dabaicha, Baihaozao, Bixiangzao, and Echa No. 8. Chinese original / 中文原文：原料与品种：产地范围内砖茶品种。福鼎大白、白毫早、碧香早、鄂茶8号等优良品种为主。 Growing environment ： No industrial pollution within five kilometres, with good soil, air, water and ecological conditions. Mountain shrubland and woodland are abundant, with diverse, rich vegetation. Chinese original / 中文原文：生长环境：周边五公里范围内无工业污染，土壤、空气、水质均优，生态环境良好。山地灌木丛林多，植被多样且丰富。 Processing requirements ： 1. Picking. Pick at the proper time according to standards, combining picking with retention, balancing quantity and quality, and adapting to each garden. 2. Processing. Basic Laoqing Tea sequence: fresh leaves → heat-fixing → rolling → sun drying. Basic brick-tea sequence: Laoqing Tea → pile fermentation → reprocessing → blending → pressing → drying. Chinese original / 中文原文：加工要求：1.采摘。采留结合、量质兼顾和因园制宜的原则，按照标准，适时采摘。2.加工。老青茶加工基本工艺流程：鲜叶→杀青→揉捻→晒干。砖茶加工基本工艺流程：老青茶→渥堆→复制→拼配→压制→干燥。 Sensory qualities ： The finished product has an attractive small-brick form and a hard texture. To drink it, cut off a small piece with a knife and crush it, then place the crushed brick tea in a vessel with water at a 1:50 ratio and boil for 2–3 minutes. The brick is greenish-brown, with bright red liquor, a clean, characteristic aroma and a strong, clean taste. Chinese original / 中文原文：感官品质：成品外形美观，形状为小砖型，质地坚硬。饮用时用刀砍下一小块捣碎，将捣碎的砖茶以1∶50的比例加水放入容器中，煎煮沸腾2-3分钟即可。砖茶色泽青褐，汤汁红亮，香味纯正，滋味浓纯。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2328 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Xianning Shengshenchuan Green Brick: Reference Photograph of a Bare Brick with Original Packaging Chinese original / 中文原文：实物图：咸宁生甡川青砖：裸砖与原包装同框资料照 http://photocdn.sohu.com/20150830/mp29920057_1440950385559_6.jpeg https://www.sohu.com/a/29920057_200649 Basis for the match: The original page specifically discusses Shengshenchuan Brick Tea Factory in Baidun, Xianning, and its green-brick dark tea. The original image was viewed: an unwrapped dark-brown rectangular tea brick appears on the left, with a raised chuan character, while the packaging on the right bears the readable Shengshenchuan name. The association between Shengshenchuan and Baidun, Guihua Town, Xian'an, is separately corroborated by item 354 in the provincial market regulator's April 2021 sampling-inspection table: https://scjg.hubei.gov.cn/zfxxgk/fdzdgknr/zdly/spjg/cjgg/202104/P020210414348338387403.pdf . Chinese original / 中文原文：对应依据：原页专述咸宁柏墩生甡川砖茶厂及其青砖茶；已查看原图，左侧为未包裹的黑褐色长方茶砖，砖上有凸起川字，右侧包装可读生甡川字样。生甡川与咸安桂花镇柏墩的对应另由省市场监管局2021年4月抽检表第354项佐证，URL https://scjg.hubei.gov.cn/zfxxgk/fdzdgknr/zdly/spjg/cjgg/202104/P020210414348338387403.pdf 。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A reference sample of Shengshenchuan green-brick dark tea from Baidun, Xian'an, sourced from a tea writer's public article. The original photographer, grade and year are unspecified. The original image is 389 × 254 pixels and retains the complete packaging comparison; it cannot be inferred to show a 2004 batch. Chinese original / 中文原文：样本范围：咸安柏墩生甡川青砖资料样本，来源为茶业作者公开文章，未注明原摄影者、等级或年份；原图389×254像素，保留完整包装对照，不能推断为2004批次。 Xiazhou Bifeng Chinese original / 中文原文：峡州碧峰 Yichang, Hubei Chinese original / 中文原文：湖北省宜昌市 identity： Xiazhou Bifeng comes from Yichang, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe special-grade Bifeng as tightly and elegantly formed with visible down, vivid green and glossy, with bright yellow-green liquor, a high lasting aroma, a fresh brisk taste with a sweet aftertaste, and tender-green, uniform infused leaves. Chinese original / 中文原文：identity：峡州碧峰产自湖北省宜昌市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：特级碧峰紧秀显毫，翠绿油润，黄绿明亮，香高持久，鲜爽回甘，嫩绿匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Yichang Dayezhong (Huacha No. 29), and its Yihongzao (Echa No. 4) and Echa No. 9 selections. Chinese original / 中文原文：raw_material：宜昌大叶种（华茶29号）及其宜红早（鄂茶4号）、鄂茶9号。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 200–1,000 m, tea-garden slopes no greater than 25°, mainly yellow-brown soil, soil depth ≥60 cm, organic matter >1.0%, and pH 4.5–6.5. Chinese original / 中文原文：environment：海拔高度为200～1000m，茶园坡度不超过25°，土壤多为黄棕壤，土壤厚度≥60cm，有机质含量＞1.0%，土壤pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Hand-picked with attached twigs. Eight processing stages: spreading fresh leaves, heat-fixing, cooling, initial rolling, initial drying, re-rolling/straightening, final drying/aroma enhancement, and winnowing/grading. Chinese original / 中文原文：harvest：人工带枝采摘。加工：茶叶制作分鲜叶摊放、杀青、摊凉、初揉、初烘、复揉理条、足干提香、风选定级等8道工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Special Grade Bifeng: tight, elegant, visibly downy, lustrous emerald green; bright yellow-green liquor colour; pronounced, lasting aroma; fresh, brisk taste with returning sweetness; tender-green, even infused leaves. Grade 1 Bifeng: fine, tight, emerald green with visible down; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green, even infused leaves. Grade 2 Bifeng: tightly formed, emerald green; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green infused leaves. Grade 3 Bifeng: fairly tightly formed, emerald green; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green infused leaves. Chinese original / 中文原文：quality：特级碧峰紧秀显毫，翠绿油润，黄绿明亮，香高持久，鲜爽回甘，嫩绿匀整。一级碧峰紧细，翠绿显毫，黄绿明亮，清香醇和，嫩绿匀整。二级碧峰紧结，翠绿，黄绿明亮，清香醇和，嫩绿。三级碧峰尚紧结，翠绿，黄绿明亮，清香醇和，嫩绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Time-honoured-brand material records that Xiling Tea Company in Yichang County, where Lin Zuoyan worked, used the “Xiazhou Bifeng” mark on tea products in 1982, secured exclusive trademark rights in 1986, and transferred it to Dengcun Green Tea Group in 2009. Tea production in ancient Xiazhou provides regional context; this modern named tea cannot be treated as the same product made in the Tang dynasty. Chinese original / 中文原文：history：老字号资料记录，林作炎所在的宜昌县西陵茶叶公司1982年已将“峡州碧峰”标识用于茶产品，1986年取得商标专用权，2009年转入邓村绿茶集团。古峡州产茶史提供地域背景，不能将这一现代名茶追溯成唐代同款产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiazhou Bifeng | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 culture： “Xiazhou” refers to Yichang's historical place name; “Bifeng” evokes green peaks and landscape poetry. The name connects Three Gorges scenery with green tea's form and colour. Modern transmission includes tea-worker competitions and processing-skills training. Chinese original / 中文原文：culture：“峡州”指向宜昌的历史地名，“碧峰”取山水诗意。茶名把三峡风景与绿茶形色联系起来；其现代传承包括茶工技术竞赛和加工技艺训练。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiazhou Bifeng | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 process： Xiazhou Bifeng is a strip-shaped green tea combining oven drying and pan-firing. After tender shoots are picked, they are spread, heat-fixed, cooled and initially rolled, then initially dried, rerolled and aligned, finally dried while bringing out down, and sieved and graded. Alignment uses grasping, gathering, straightening, rubbing and shaking to tighten the strips; roasting aims both to complete drying and reveal down. Chinese original / 中文原文：process：峡州碧峰为半烘炒条形绿茶。采摘嫩芽叶后摊青、杀青、摊凉及初揉，再初干、复揉理条、足干提毫，最后筛分定级。理条时以抓、拢、理、搓、抖等手法收紧条索，烘焙时兼顾足干与显毫。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiazhou Bifeng | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Step-by-step processing / Dengcun Green Tea Group Xiazhou Bifeng / Time-honoured Brand Museum version. Chinese original / 中文原文：逐步工序 / 邓村绿茶集团峡州碧峰／老字号企业馆版本 The webpage’s production-technique section; this route is only the named company’s process version. Scope: the company museum’s complete nine-stage sequence. Chinese original / 中文原文：网页制作工艺栏目；本路线仅作为具名企业工艺版本。 适用范围：企业馆完整九工序 1. Picking ： Pick one bud with one or two leaves. Key observations: Chinese original / 中文原文：1. 采摘：取一芽一至二叶。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 2. Spreading fresh leaves ： Spreading fresh leaves separately. Key observations: Chinese original / 中文原文：2. 摊青：分摊鲜叶。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 3. Heat-fixing ： High-temperature heat-fixing in a re-drying machine. Key observations: Chinese original / 中文原文：3. 杀青：复干机高温杀青。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 4. Spreading to cool ： Shake apart and dissipate heat. Key observations: Chinese original / 中文原文：4. 摊凉：抖散散热。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 5. Initial rolling ： Apply light, then heavy, then light pressure. Key observations: Chinese original / 中文原文：5. 初揉：按轻、重、轻加压。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 6. Initial drying ： Pan-process in a re-drying machine. Key observations: Chinese original / 中文原文：6. 初干：复干机炒制。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 7. Repeat rolling and straightening ： After heat dissipates, rub and align strands on a water-bath-heated platform. Key observations: Chinese original / 中文原文：7. 复揉理条：散热后在水浴导热平台搓揉理条。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 8. Drying fully and bringing out down ： Dry gently over charcoal, turning and loosening to bring out the down. Key observations: Chinese original / 中文原文：8. 足干提毫：炭火文烘，翻散提毫。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 9. Refining and assigning grades ： Sieve and sort, evaluate and grade, then package. Key observations: Chinese original / 中文原文：9. 精制定级：筛分拣剔，审评定级后包装。 关键观察： Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰—老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Special Grade Bifeng: tight, elegant, visibly downy, lustrous emerald green; bright yellow-green liquor colour; pronounced, lasting aroma; fresh, brisk taste with returning sweetness; tender-green, even infused leaves. Grade 1 Bifeng: fine, tight, emerald green with visible down; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green, even infused leaves. Grade 2 Bifeng: tightly formed, emerald green; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green infused leaves. Grade 3 Bifeng: fairly tightly formed, emerald green; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：特级碧峰紧秀显毫，翠绿油润，黄绿明亮，香高持久，鲜爽回甘，嫩绿匀整。一级碧峰紧细，翠绿显毫，黄绿明亮，清香醇和，嫩绿匀整。二级碧峰紧结，翠绿，黄绿明亮，清香醇和，嫩绿。三级碧峰尚紧结，翠绿，黄绿明亮，清香醇和，嫩绿。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2393. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2393页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / special grade ： Dry-leaf appearance: tightly rolled and elegant, with visible down, emerald green and lustrous; liquor colour: bright yellow-green; aroma: high and lasting; taste: fresh and brisk with a sweet aftertaste; infused leaves: tender green and even. Chinese original / 中文原文：2025地理标志保护要求 / 特级：干茶外形：紧秀显毫，翠绿油润；汤色：黄绿明亮；香气：香高持久；滋味：鲜爽回甘；叶底：嫩绿匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 2393–2395, Xiazhou Bifeng: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2393—2395页，峡州碧峰质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The core tea-producing area within the current administrative boundaries of Yiling District, Yichang City, mainly covering four towns and townships: Taipingxi, Letianxi, Dengcun and Sandouping. It extends east from Letianxi, south to Sandouping in Yiling District across the Yangtze, and north through all of Taipingxi to Dengcun Township. Coordinates: 110°51′–111°11′ E, 30°42′–31°06′ N. Chinese original / 中文原文：保护产地范围：宜昌市夷陵区现辖行政区域内的茶叶核心产区，主要涵盖太平溪、乐天溪、邓村及三斗坪计4个乡镇。东起乐天溪镇，南至长江对岸的夷陵区三斗坪镇，北贯整个太平溪镇直抵邓村乡。地理坐标：东经110°51′～111°11′，北纬30°42′～31°06′。 Raw materials & cultivars ： Yichang Dayezhong (Huacha No. 29), and its Yihongzao (Echa No. 4) and Echa No. 9 selections. Chinese original / 中文原文：原料与品种：宜昌大叶种（华茶29号）及其宜红早（鄂茶4号）、鄂茶9号。 Growing environment ： Elevation 200–1,000 m, tea-garden slopes no greater than 25°, mainly yellow-brown soil, soil depth ≥60 cm, organic matter >1.0%, and pH 4.5–6.5. Chinese original / 中文原文：生长环境：海拔高度为200～1000m，茶园坡度不超过25°，土壤多为黄棕壤，土壤厚度≥60cm，有机质含量＞1.0%，土壤pH值4.5～6.5。 Plucking requirements ： Hand-picked with attached twigs. Eight processing stages: spreading fresh leaves, heat-fixing, cooling, initial rolling, initial drying, re-rolling/straightening, final drying/aroma enhancement, and winnowing/grading. Chinese original / 中文原文：采摘要求：人工带枝采摘。加工：茶叶制作分鲜叶摊放、杀青、摊凉、初揉、初烘、复揉理条、足干提香、风选定级等8道工序。 Sensory qualities ： Special Grade Bifeng: tight, elegant, visibly downy, lustrous emerald green; bright yellow-green liquor colour; pronounced, lasting aroma; fresh, brisk taste with returning sweetness; tender-green, even infused leaves. Grade 1 Bifeng: fine, tight, emerald green with visible down; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green, even infused leaves. Grade 2 Bifeng: tightly formed, emerald green; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green infused leaves. Grade 3 Bifeng: fairly tightly formed, emerald green; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green infused leaves. Chinese original / 中文原文：感官品质：特级碧峰紧秀显毫，翠绿油润，黄绿明亮，香高持久，鲜爽回甘，嫩绿匀整。一级碧峰紧细，翠绿显毫，黄绿明亮，清香醇和，嫩绿匀整。二级碧峰紧结，翠绿，黄绿明亮，清香醇和，嫩绿。三级碧峰尚紧结，翠绿，黄绿明亮，清香醇和，嫩绿。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2393 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Yicha Xiazhou Bifeng Chinese original / 中文原文：实物图：宜茶峡州碧峰干茶样本 https://img01.yzcdn.cn/upload_files/2026/04/30/Fs9x5eafyO3HSPG2sVRkv9SDO4qc.jpg!middle.jpg https://detail.youzan.com/show/goods?from_source=gbox_seo&alias=2oefby97lr1fkdo Basis for the match: The Yicha Group’s specific Xiazhou Bifeng green-tea SKU page was read. Original product image 03 shows dry tea; detail image 22 states an original ecological garden beside Xiling Gorge in the Yangtze Three Gorges, corresponding to Yichang. Product-parameter images 18–19 identify Yicha Xiazhou Bifeng. Chinese original / 中文原文：对应依据：已读宜茶集团具体峡州碧峰绿茶SKU页；原始商品图03展示干茶，详情22说明长江三峡西陵峡畔原产生态茶园，与宜昌产区对应，产品参数图18—19标宜茶峡州碧峰。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A green-tea sample among the 2026 new teas on Yicha Group's product page. The page contains multiple packages and grades; the photograph is not forcibly assigned to one specification. Chinese original / 中文原文：样本范围：宜茶集团该商品页2026新茶中的绿茶样本；同页多款包装和等级，未将照片强指为某一规格。 Yuan'an Yellow Tea Chinese original / 中文原文：远安黄茶 Yuan'an County, Hubei Chinese original / 中文原文：湖北省远安县 identity： Yuan'an Yellow Tea comes from Yuan'an County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe ring-shaped strips, commonly called ring feet, with visible white down and a golden colour with slight fish-roe-like blistering; clear, bright yellow liquor; an unusual, lasting fresh aroma; a mouth-watering effect when sipped; a rich, mellow, sweet, cooling and lingering taste; and tender-yellow, uniform infused leaves. Chinese original / 中文原文：identity：远安黄茶产自湖北省远安县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索环状（俗称环子脚），白毫显露，色泽金黄（略带鱼子泡），汤色黄净明亮，香气神异且持久清香，嘬之生津，滋味醇厚甘凉绵长，叶底嫩黄匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Select cultivars suited to the local environment, with strong cold and drought resistance, high yield and good quality, primarily local large-leaf varieties. Chinese original / 中文原文：raw_material：选择应适宜本地生态环境，抗寒耐旱性强，产量高品质好的品种，以本地大叶种为主。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Production sites at 800 m elevation or lower, with deep, loose, slightly acidic soil, are most suitable. Chinese original / 中文原文：environment：产地海拔高度在800m以下，土层深厚、土质疏松，土壤呈微酸性最为适宜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Harvesting. Pick within fifteen days before or after Qingming, preferably when 30% of shoots across the garden have one bud and one or two leaves. 2. Processing. Heat-fixing → initial covered yellowing → second pan-firing → heap yellowing → sorting → pan drying. Chinese original / 中文原文：process：1.采收。采摘时间在清明节前后15天，以全园30%鲜叶长到一芽一叶、二叶为宜。2.加工。杀青→初闷→炒二青→闷堆→拣剔→炒干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Ring-shaped strips, locally called “ring feet,” with visible white down and a golden colour with slight fish-roe-like blisters. Liquor is clean, bright yellow. The aroma is described as distinctive and wonderfully fresh, lasting; sipping stimulates salivation. Taste is mellow, full, sweet, cooling and lingering. Infused leaves are tender yellow and even. Chinese original / 中文原文：quality：外形条索环状（俗称环子脚），白毫显露，色泽金黄（略带鱼子泡），汤色黄净明亮，香气神异且持久清香，嘬之生津，滋味醇厚甘凉绵长，叶底嫩黄匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Yuan’an Yellow Tea continues the Luyuan tea-making tradition. Hubei Satellite TV explicitly reports that a yellow-tea industrial belt centered on Luyuan Village and the “Yuan’an Yellow Tea” regional public brand began development in 2017, with agricultural geographical indication registration the same year. This is not the year yellow tea was first made locally. Chinese original / 中文原文：history：远安黄茶承接鹿苑茶制作传统。湖北卫视报道明确记述，2017年开始以鹿苑村为核心建设黄茶产业带并发展“远安黄茶”区域公用品牌，同年取得农产品地理标志登记；这不是当地黄茶始制年份。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Spring Tea Observation: Yuan'an Yellow Tea Needs Brand Recognition as Well as Fragrance | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202204/t20220413_4079934.shtml Chinese original / 中文原文：春日观“茶”室：远安黄茶茶香更需品牌香 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202204/t20220413_4079934.shtml culture： Heritage transmission of Luyuan Tea making and grower training are central to Yuan'an yellow-tea culture. Hand-processors judge leaf condition to control yellowing and pan drying. Local associations also promote processing and brewing standards so that experience can be taught. Chinese original / 中文原文：culture：鹿苑茶制作技艺的非遗传承与茶农培训，是远安黄茶文化的主要载体。手工制茶师根据茶叶状态控制闷黄与锅内炒干，当地协会也推动加工和冲泡标准，使经验能够传授。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Spring Tea Observation: Yuan'an Yellow Tea Needs Brand Recognition as Well as Fragrance | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202204/t20220413_4079934.shtml Chinese original / 中文原文：春日观“茶”室：远安黄茶茶香更需品牌香 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202204/t20220413_4079934.shtml Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2403–2405, the processing section for Yuan'an Yellow Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2403—2405页，远安黄茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Initial covered yellowing ： The original lists “initial covered resting” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 初闷：原文将“初闷”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Second pan-firing ： The original lists 'second pan-firing' as this version's third stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 炒二青：原文将“炒二青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Covered piling ： The original lists 'covered piling' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 闷堆：原文将“闷堆”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Sorting ： The original lists “sorting” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 拣剔：原文将“拣剔”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Pan-drying ： The original lists “pan-drying” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 炒干：原文将“炒干”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Ring-shaped strips, locally called “ring feet,” with visible white down and a golden colour with slight fish-roe-like blisters. Liquor is clean, bright yellow. The aroma is described as distinctive and wonderfully fresh, lasting; sipping stimulates salivation. Taste is mellow, full, sweet, cooling and lingering. Infused leaves are tender yellow and even. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索环状（俗称环子脚），白毫显露，色泽金黄（略带鱼子泡），汤色黄净明亮，香气神异且持久清香，嘬之生津，滋味醇厚甘凉绵长，叶底嫩黄匀整。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2403. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2403页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 102 villages in 7 townships/towns of Yuan’an County: Mingfeng, Hualinsi, Jiuxian, Leizu, Yangping, and Maopingchang towns, and Hekou Township. Geographic coordinates: 111°14′12″–111°52′25″ E, 30°53′15″–31°22′13″ N. Chinese original / 中文原文：保护产地范围：远安县所辖鸣凤镇、花林寺镇、旧县镇、嫘祖镇、洋坪镇、河口乡、茅坪场镇共7个乡镇102个村。地理坐标：东经111°14′12″～111°52′25″，北纬30°53′15″～31°22′13″。 Raw materials & cultivars ： Select cultivars suited to the local environment, with strong cold and drought resistance, high yield and good quality, primarily local large-leaf varieties. Chinese original / 中文原文：原料与品种：选择应适宜本地生态环境，抗寒耐旱性强，产量高品质好的品种，以本地大叶种为主。 Growing environment ： Production sites at 800 m elevation or lower, with deep, loose, slightly acidic soil, are most suitable. Chinese original / 中文原文：生长环境：产地海拔高度在800m以下，土层深厚、土质疏松，土壤呈微酸性最为适宜。 Processing requirements ： 1. Harvesting. Pick within fifteen days before or after Qingming, preferably when 30% of shoots across the garden have one bud and one or two leaves. 2. Processing. Heat-fixing → initial covered yellowing → second pan-firing → heap yellowing → sorting → pan drying. Chinese original / 中文原文：加工要求：1.采收。采摘时间在清明节前后15天，以全园30%鲜叶长到一芽一叶、二叶为宜。2.加工。杀青→初闷→炒二青→闷堆→拣剔→炒干。 Sensory qualities ： Ring-shaped strips, locally called “ring feet,” with visible white down and a golden colour with slight fish-roe-like blisters. Liquor is clean, bright yellow. The aroma is described as distinctive and wonderfully fresh, lasting; sipping stimulates salivation. Taste is mellow, full, sweet, cooling and lingering. Infused leaves are tender yellow and even. Chinese original / 中文原文：感官品质：外形条索环状（俗称环子脚），白毫显露，色泽金黄（略带鱼子泡），汤色黄净明亮，香气神异且持久清香，嘬之生津，滋味醇厚甘凉绵长，叶底嫩黄匀整。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2403 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yuan'an yellow tea Chinese original / 中文原文：实物图：远安黄茶干茶 http://www.cnhubei.com/xwzt/2021/pphb2021/PPHB222/ncppp/202207/W020220731725093224453.jpg https://www.cnhubei.com/xwzt/2021/pphb2021/PPHB222/ncppp/202207/t4495649.shtml Basis for the match: The original page is specifically about Yuan'an County yellow tea and names the contributing department. The image itself says Yuan'an Yellow Tea and shows curled dry tea with white down. The text was not cropped out. Chinese original / 中文原文：对应依据：原页专述远安县黄茶并标供稿部门；原图直接印有“远安黄茶”，可见白毫及卷曲干茶，未裁切文字。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A sample displayed in the Yuan'an Yellow Tea feature, retaining the original tea-name label; no grade is inferred. Chinese original / 中文原文：样本范围：远安黄茶专题展示样本，保留原图茶名标签；未推断等级。 Jiangxia Guangming Tea Chinese original / 中文原文：江夏光明茶 Wuhan, Hubei Chinese original / 中文原文：湖北省武汉市 identity： Jiangxia Guangming Tea comes from Wuhan, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe slender strips, a lustrous green colour, tender-green infused leaves, visible white down and particularly fine quality. Chinese original / 中文原文：identity：江夏光明茶产自湖北省武汉市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：条索纤细，色泽绿润，叶底嫩绿，白毫显露，品质特优。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Zhongcha 108, Fuding Dabaicha, Echa No. 1, and others. Chinese original / 中文原文：raw_material：中茶108、福鼎大白茶，鄂茶一号等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Deep soil, with cultivable depth at least 50 cm, organic matter in the cultivated layer >1%, and pH 4.7–6.0. Chinese original / 中文原文：environment：土层深厚，可耕土壤厚度在50cm以上，耕层有机质含量＞1%，pH值4.7～6.0。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Fresh-leaf picking grades include single buds, one bud with one leaf where the bud is longer than the leaf, and one bud with one leaf where the bud is the same length as the leaf. Pick promptly in batches according to the standard required for the finished-tea type and quality grade. Chinese original / 中文原文：harvest：鲜叶采摘等级分为“单芽”、“一芽一叶芽长于叶”、“一芽一叶芽等于叶”等类型。根据制作干茶的种类和质量等级要求，做到按标准及时分批采摘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh-leaf spreading management → heat-fixing → cooling → leaf alignment → finishing pan-firing → final drying (aroma development) → fine sorting. Chinese original / 中文原文：process：鲜叶摊放管理→杀青→摊凉→理条→辉炒→足干（提香）→精选。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Slender strips, lustrous green, tender-green infused leaves and visible white down, described as exceptionally high quality. One hundred one-bud-one-leaf shoots weigh about 8.5 g. Chinese original / 中文原文：quality：条索纤细，色泽绿润，叶底嫩绿，白毫显露，品质特优。一芽一叶百芽重约8.5g。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Jiangxia News interview records household tea workshops in Guangming Village in the 1970s, followed by gradual upgrades to cultivars and processing equipment. A tea association was established and a brand applied for in 2006; agricultural GI registration followed in 2018. Local green-tea production evolved from household workshops to modern factories. Chinese original / 中文原文：history：江夏报采访记录，光明村20世纪70年代已采用家庭作坊制茶，随后逐步更新茶树品种和加工设备。2006年成立茶叶协会并申请品牌，2018年获得农产品地理标志登记；当地绿茶生产经历了从作坊到现代茶厂的转变。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A new release of “Jiangxia Guangming Tea” | https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202204/t20220408_1952371.html Chinese original / 中文原文：“江夏光明茶”上新了 | https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202204/t20220408_1952371.html culture： Tea growers in Guangming Village retain handcrafting experience while also using semi-automatic production lines. Spring basket picking, on-site fresh-leaf purchasing and tea-farm production form part of agricultural life beside Liangzi Lake, while the tea brand connects dispersed households with a shared village identity. Chinese original / 中文原文：culture：光明村茶农保留手工经验，同时使用半自动流水线。春季提篮采茶、鲜叶现场收购和茶场生产构成梁子湖畔的农事生活，茶叶品牌则把分散农户与村庄共同身份连接起来。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A new release of “Jiangxia Guangming Tea” | https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202204/t20220408_1952371.html Chinese original / 中文原文：“江夏光明茶”上新了 | https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202204/t20220408_1952371.html Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2428–2429, the processing section for Jiangxia Guangming Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2428—2429页，江夏光明茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Managing the spreading of fresh leaves ： The original lists 'management of fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放管理：原文将“鲜叶摊放管理”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： The original lists “spreading to cool” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊凉：原文将“摊凉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening ： The original lists “leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 理条：原文将“理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Finishing pan-firing ： The original lists “finishing pan-firing” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 辉炒：原文将“辉炒”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Complete drying (aroma enhancement) ： The original lists “final drying (aroma enhancement)” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 足干（提香）：原文将“足干（提香）”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Fine selection ： The original lists 'careful sorting' as stage 7 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 精选：原文将“精选”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Slender strips, lustrous green, tender-green infused leaves and visible white down, described as exceptionally high quality. One hundred one-bud-one-leaf shoots weigh about 8.5 g. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：条索纤细，色泽绿润，叶底嫩绿，白毫显露，品质特优。一芽一叶百芽重约8.5g。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2428. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2428页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2023 repost by Wuhan Municipal Bureau of Agriculture and Rural Affairs / production-area report. ： Aroma: delicate fragrance; taste: refreshing, with a long aftertaste Chinese original / 中文原文：武汉市农业农村局2023转载／产区报道：香气：幽香；滋味：清爽，回味悠长 Evidence Status: source_supported； Location in the source: Passage on the careful production of Jiangxia Guangming tea ； Scope: Liquor colour and dry-leaf appearance remain blank. 'Refreshing liquor' is not assigned to colour, and tender fresh leaves are not infused leaves. Chinese original / 中文原文：证据状态：source_supported；原文位置：江夏光明茶匠心出品段；适用范围：汤色和干茶仍空；不把“茶汤清爽”归入颜色；鲜叶细嫩不等于叶底。 Guangming Tea, Shatang Mandarin Oranges, Chinese Onions, Melons… Abundant Local Flavours in Shanpo Subdistrict, Jiangxia, Wuhan | https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202310/t20231023_2284796.html Chinese original / 中文原文：光明茶、砂糖橘、藠头、甜瓜……物阜民丰的武汉江夏山坡街风味足 | https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202310/t20231023_2284796.html Announcement No. 640 of 2025 / Jiangxia Guangming Tea. ： Dry-leaf appearance: slender strips, lustrous green; infused leaves: tender green. Chinese original / 中文原文：2025年第640号公告／江夏光明茶：干茶：条索纤细，色泽绿润；叶底：嫩绿。 Evidence Status: primary_source_verified； Location in the source: Item 832, (VI)1, PDF page 2429. ； Scope: “Visible white down” immediately follows infused leaves in the original; its dimension is not reassigned. Liquor colour is not stated. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第832项（六）1，PDF第2429页；适用范围：原文“白毫显露”紧接叶底，避免改判所属维度；未写汤色。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 Wuhan Municipal Bureau of Agriculture and Rural Affairs / report on Jiangxia Guangming Tea as a famous, special, quality and new agricultural product. ： Liquor colour: clear and bright. Chinese original / 中文原文：2025武汉市农业农村局／江夏光明茶名特优新报道：汤色：澄清明亮。 Evidence Status: source_supported； Location in the source: Body Jiangxia Guangming Tea paragraph, web full text line 46. ； Scope: A named product report from the Hubei Daily app and Jiangcheng Baizhen, republished by the Wuhan Agriculture and Rural Affairs Bureau in 2025. No grade or batch is disclosed. Only the explicitly stated liquor colour is added; republication is not treated as independent testing or a standard. The same report on the provincial department's site is not independent corroboration. Chinese original / 中文原文：证据状态：source_supported；原文位置：正文江夏光明茶段，Web全文第46行；适用范围：武汉市农业农村局2025年转载湖北日报客户端、江城百臻的具名产品报道，未披露等级和批次；只补明确的汤色，不把转载当独立检测或标准。湖北省厅同稿不算独立交叉证据。 Hongshan Caitai and Jiangxia Guangming Tea Selected for the National Catalogue of Famous, Special, High-Quality and New Agricultural Products | https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202508/t20250814_2633547.html Chinese original / 中文原文：洪山菜薹、江夏光明茶成功入选全国名特优新农产品名录 | https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202508/t20250814_2633547.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Four villages in Shanpo Subdistrict, Jiangxia District, Wuhan, Hubei: Guangming, Guangxing, Guanghua and Shangqiao. Chinese original / 中文原文：保护产地范围：湖北省武汉市江夏区山坡街光明村、光星村、光华村、尚桥村共4个村。 Raw materials & cultivars ： Zhongcha 108, Fuding Dabaicha, Echa No. 1, and others. Chinese original / 中文原文：原料与品种：中茶108、福鼎大白茶，鄂茶一号等。 Growing environment ： Deep soil, with cultivable depth at least 50 cm, organic matter in the cultivated layer >1%, and pH 4.7–6.0. Chinese original / 中文原文：生长环境：土层深厚，可耕土壤厚度在50cm以上，耕层有机质含量＞1%，pH值4.7～6.0。 Plucking requirements ： Fresh-leaf picking grades include single buds, one bud with one leaf where the bud is longer than the leaf, and one bud with one leaf where the bud is the same length as the leaf. Pick promptly in batches according to the standard required for the finished-tea type and quality grade. Chinese original / 中文原文：采摘要求：鲜叶采摘等级分为“单芽”、“一芽一叶芽长于叶”、“一芽一叶芽等于叶”等类型。根据制作干茶的种类和质量等级要求，做到按标准及时分批采摘。 Processing requirements ： Fresh-leaf spreading management → heat-fixing → cooling → leaf alignment → finishing pan-firing → final drying (aroma development) → fine sorting. Chinese original / 中文原文：加工要求：鲜叶摊放管理→杀青→摊凉→理条→辉炒→足干（提香）→精选。 Sensory qualities ： Slender strips, lustrous green, tender-green infused leaves and visible white down, described as exceptionally high quality. One hundred one-bud-one-leaf shoots weigh about 8.5 g. Chinese original / 中文原文：感官品质：条索纤细，色泽绿润，叶底嫩绿，白毫显露，品质特优。一芽一叶百芽重约8.5g。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2428 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Jiangxia Guangming Tea dry leaves and liquor (specimen in Jimu News reporting). Chinese original / 中文原文：实物图：江夏光明茶干茶与茶汤（极目新闻报道实物样本） https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202310/W020231023434165187231.png https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202310/t20231023_2284796.html Basis for the match: The original page’s “Jiangxia Guangming Tea, Made with Craftsmanship” subsection was read in full. It discusses Guangming Tea and tea-making transmission in Hanjiawan, Shanpo Subdistrict, Jiangxia District. The photograph’s separate caption explicitly reads “Jiangxia Guangming Tea.” Each 1200×800 original was inspected: strip-shaped dry tea is clearly visible in three open ceramic jars, alongside a cup of yellow-green tea liquor. The image’s form is consistent with this green tea’s strip-shaped type. Chinese original / 中文原文：对应依据：已通读原页“江夏光明茶匠心出品”小节，报道江夏区山坡街韩家湾的光明茶及制茶传承，照片独立图注明确“江夏光明茶”；逐张查看1200×800原图，三个敞口陶罐内条状干茶清晰可见，另有一杯黄绿茶汤。图像形态与该绿茶条状型不冲突。 A publicly reported image, retaining Jimu News's original watermark and source credit. No open reuse licence was found; copyright remains with the rights holder. The local copy is for verification in the private library. Chinese original / 中文原文：公开报道图片，保留极目新闻原水印及来源署名；未发现开放再使用许可，版权仍归权利人，本地保存供私有资料库核验。 Sample scope ： A Jiangxia Guangming Tea display sample photographed by Jimu News in 2023; no specific tea farm, SKU, grade, year or single-batch certification is inferred. Chinese original / 中文原文：样本范围：2023年极目新闻所摄江夏光明茶展示样本；不推定具体茶场、SKU、等级、年份或单批认证。 Jiugongshan Tea Chinese original / 中文原文：九宫山茶 Tongshan County, Hubei Chinese original / 中文原文：湖北省通山县 identity： Jiugongshan Tea comes from Tongshan County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe the flat-tea version as flat and straight, tender green with inconspicuous down, with bright green liquor, a lasting aroma, a fresh, mellow taste with a sweet aftertaste, and bright tender-green infused leaves. Chinese original / 中文原文：identity：九宫山茶产自湖北省通山县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：扁形茶其品质外形扁平挺直，嫩绿隐毫汤色绿亮，香气持久，滋味鲜醇回甘，叶底嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Echa 8, Wufeng 212 and others. Chinese original / 中文原文：raw_material：鄂茶8、五峰212等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation is 400–900 m. Soils are sandy loams derived from weathered rock and yellow-brown soils, with moderate fertility. Mean soil organic matter content is 5.31%, total nitrogen 0.12%, available phosphorus 16–21 mg/kg and available potassium 13 mg/kg. Soil pH is 4.5–5.5. Chinese original / 中文原文：environment：海拔高度为400～900m。土壤为风化石砂质壤及黄棕壤、土壤肥力中等。土壤有机质平均含量为5.31%，全氮含量0.12%，速效磷含量16～21mg/kg，速效钾含量13mg/kg，土壤pH值4.5～5.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Picking fresh leaves. Pick the surface growth while maintaining the lower canopy, the centre while maintaining the sides, higher shoots while maintaining lower ones, dense growth while maintaining sparse growth, and larger shoots while maintaining smaller ones. 2. Processing. Flat tea has eight stages: spreading fresh leaves → heat-fixing → cooling → straightening → flattening → final pan-firing → combining batches → boxing. Strip-shaped tea has eight stages: spreading fresh leaves → heat-fixing → cooling → rolling → second pan-firing → moisture equilibration → pan-drying → combining batches and boxing. Chinese original / 中文原文：process：1.鲜叶采摘。采面养底、采中养侧、采高养低、采密养稀、采大养小。2.加工工艺。扁形茶制作工艺流程为鲜叶摊放→杀青→冷却→理条→压扁→煇锅→归堆→装箱等8道工序。条形茶制作工艺流程为鲜叶摊放→杀青→冷却→揉捻→炒二青→回潮→炒干→归堆装箱等8道工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Flat tea: flat and straight, tender green with concealed down; bright green liquor; a lasting aroma; a fresh mellow taste with returning sweetness; and bright tender-green infused leaves. Strip tea: tight, substantial, lustrous strips; a lasting chestnut aroma; a mellow full taste; bright-green infused leaves; and an abundant fresh fragrance. Chinese original / 中文原文：quality：扁形茶其品质外形扁平挺直，嫩绿隐毫汤色绿亮，香气持久，滋味鲜醇回甘，叶底嫩绿明亮。条形茶其品质条索紧结重实，色泽油润，栗香持久，滋味醇厚，叶底绿亮，清香四溢。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Jiugongshan Tea’s modern development is linked to high-mountain tea-garden development in Tongshan. In 2019, Tongshan County’s Jiugongshan Tea Industrial Park was listed for development as a Hubei provincial modern agricultural industrial park. Xianning’s 14th Five-Year tea-industry plan also records high-mountain bases in Jiugongshan Town and Taipingshan in Honggang Town, reflecting the local transition from mountain tea gardens to a larger-scale industry. Chinese original / 中文原文：history：九宫山茶的现代发展与通山高山茶园建设相连。2019年，通山县九宫山茶业产业园列入湖北省级现代农业产业园创建名单；咸宁“十四五”茶产业规划又记录九宫山镇、洪港镇太平山等高山基地，体现当地从山地茶园向规模化产业发展的过程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Notice Announcing Organizations Selected to Develop Provincial Modern Agricultural Industrial Parks. | https://nyt.hubei.gov.cn/bmdt/yw/ywtz/txccyfzc_9015/201912/t20191225_1780913.shtml Chinese original / 中文原文：关于公布省级现代农业产业园创建单位的通知 | https://nyt.hubei.gov.cn/bmdt/yw/ywtz/txccyfzc_9015/201912/t20191225_1780913.shtml Xianning Tea Industry Development Plan for the 14th Five-Year Plan Period | https://nyj.xianning.gov.cn/ztzl/sswgh/202211/P020221130414595286758.pdf Chinese original / 中文原文：咸宁市茶产业发展“十四五”规划 | https://nyj.xianning.gov.cn/ztzl/sswgh/202211/P020221130414595286758.pdf culture： Jiugongshan Tea draws local identity from a mountain name. Xianning's plan proposes using regional nature and cultural history in tea-brand development and discusses names including Jiugongshan Tea. These are modern cultural expressions and planning intentions, not evidence that the ancient “Wuchang Mountain” must have been Jiugong Mountain. Chinese original / 中文原文：culture：九宫山茶借山地名称形成地方识别。咸宁规划提出把区域自然环境和人文历史用于茶品牌建设，并讨论九宫山茶等名称；这些是现代文化表达与规划意向，不能据此认定古代“武昌山”必然就是九宫山。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Notice Announcing Organizations Selected to Develop Provincial Modern Agricultural Industrial Parks. | https://nyt.hubei.gov.cn/bmdt/yw/ywtz/txccyfzc_9015/201912/t20191225_1780913.shtml Chinese original / 中文原文：关于公布省级现代农业产业园创建单位的通知 | https://nyt.hubei.gov.cn/bmdt/yw/ywtz/txccyfzc_9015/201912/t20191225_1780913.shtml Xianning Tea Industry Development Plan for the 14th Five-Year Plan Period | https://nyj.xianning.gov.cn/ztzl/sswgh/202211/P020221130414595286758.pdf Chinese original / 中文原文：咸宁市茶产业发展“十四五”规划 | https://nyj.xianning.gov.cn/ztzl/sswgh/202211/P020221130414595286758.pdf Step-by-step processing / 2025 geographical indication protection requirements / flat-shaped Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 扁形 PDF pages 2474–2476, the Jiugongshan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2474—2476页，九宫山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Cooling ： The original lists “cooling” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 冷却：原文将“冷却”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening ： The original lists “leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 理条：原文将“理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Flattening ： The original lists 'flattening' as stage 5 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 压扁：原文将“压扁”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Finishing pan-firing ： The original lists “final pan-firing” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 煇锅：原文将“煇锅”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Combining into batches ： The original lists “batch consolidation” as step 7 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 归堆：原文将“归堆”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Packing into boxes ： The original lists 'boxing' as stage 8 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 装箱：原文将“装箱”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / strand-shaped Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 条形 PDF pages 2474–2476, the Jiugongshan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2474—2476页，九宫山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Cooling ： The original lists “cooling” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 冷却：原文将“冷却”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： The original lists 'rolling' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 揉捻：原文将“揉捻”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Second pan-firing ： The original lists “second pan-firing” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 炒二青：原文将“炒二青”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Moisture equilibration ： The original lists 'moisture equilibration' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 回潮：原文将“回潮”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Pan-drying ： The original lists “pan-drying” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 炒干：原文将“炒干”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Combining batches and packing into boxes ： The original lists 'combining batches and boxing' as this version's eighth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 归堆装箱：原文将“归堆装箱”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat tea: flat and straight, tender green with concealed down; bright green liquor; a lasting aroma; a fresh mellow taste with returning sweetness; and bright tender-green infused leaves. Strip tea: tight, substantial, lustrous strips; a lasting chestnut aroma; a mellow full taste; bright-green infused leaves; and an abundant fresh fragrance. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：扁形茶其品质外形扁平挺直，嫩绿隐毫汤色绿亮，香气持久，滋味鲜醇回甘，叶底嫩绿明亮。条形茶其品质条索紧结重实，色泽油润，栗香持久，滋味醇厚，叶底绿亮，清香四溢。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2474. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2474页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / flat tea. ： Dry-leaf appearance: flat and straight, light green with concealed down; liquor colour: bright green; aroma: lasting; taste: fresh and mellow with a sweet aftertaste; infused leaves: bright light green. Chinese original / 中文原文：2025地理标志保护要求 / 扁形茶：干茶外形：扁平挺直，嫩绿隐毫；汤色：绿亮；香气：持久；滋味：鲜醇回甘；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2474–2476, Jiugongshan Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2474—2476页，九宫山茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Strip-Shaped Tea. ： Dry-leaf appearance: tightly formed, weighty strands with a lustrous colour; aroma: lasting chestnut notes and abundant fresh fragrance; taste: full and mellow; infused leaves: green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 条形茶：干茶外形：条索紧结重实，色泽油润；香气：栗香持久、清香四溢；滋味：醇厚；叶底：绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2474–2476, Jiugongshan Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2474—2476页，九宫山茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The five towns/townships of Xiapu, Chuangwang, Jiugongshan, Yangfanglin, and Honggang in Tongshan County, Hubei. Chinese original / 中文原文：保护产地范围：湖北省通山县厦铺镇、闯王镇、九宫山镇、杨芳林乡、洪港镇等五个乡镇。 Raw materials & cultivars ： Echa 8, Wufeng 212 and others. Chinese original / 中文原文：原料与品种：鄂茶8、五峰212等。 Growing environment ： Elevation is 400–900 m. Soils are sandy loams derived from weathered rock and yellow-brown soils, with moderate fertility. Mean soil organic matter content is 5.31%, total nitrogen 0.12%, available phosphorus 16–21 mg/kg and available potassium 13 mg/kg. Soil pH is 4.5–5.5. Chinese original / 中文原文：生长环境：海拔高度为400～900m。土壤为风化石砂质壤及黄棕壤、土壤肥力中等。土壤有机质平均含量为5.31%，全氮含量0.12%，速效磷含量16～21mg/kg，速效钾含量13mg/kg，土壤pH值4.5～5.5。 Processing requirements ： 1. Picking fresh leaves. Pick the surface growth while maintaining the lower canopy, the centre while maintaining the sides, higher shoots while maintaining lower ones, dense growth while maintaining sparse growth, and larger shoots while maintaining smaller ones. 2. Processing. Flat tea has eight stages: spreading fresh leaves → heat-fixing → cooling → straightening → flattening → final pan-firing → combining batches → boxing. Strip-shaped tea has eight stages: spreading fresh leaves → heat-fixing → cooling → rolling → second pan-firing → moisture equilibration → pan-drying → combining batches and boxing. Chinese original / 中文原文：加工要求：1.鲜叶采摘。采面养底、采中养侧、采高养低、采密养稀、采大养小。2.加工工艺。扁形茶制作工艺流程为鲜叶摊放→杀青→冷却→理条→压扁→煇锅→归堆→装箱等8道工序。条形茶制作工艺流程为鲜叶摊放→杀青→冷却→揉捻→炒二青→回潮→炒干→归堆装箱等8道工序。 Sensory qualities ： Flat tea: flat and straight, tender green with concealed down; bright green liquor; a lasting aroma; a fresh mellow taste with returning sweetness; and bright tender-green infused leaves. Strip tea: tight, substantial, lustrous strips; a lasting chestnut aroma; a mellow full taste; bright-green infused leaves; and an abundant fresh fragrance. Chinese original / 中文原文：感官品质：扁形茶其品质外形扁平挺直，嫩绿隐毫汤色绿亮，香气持久，滋味鲜醇回甘，叶底嫩绿明亮。条形茶其品质条索紧结重实，色泽油润，栗香持久，滋味醇厚，叶底绿亮，清香四溢。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2474 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： No new, verifiable, accurately identified specimen image was obtained. Generic product indexes, teas from other origins, and tea-garden images were not counted as completion. Chinese original / 中文原文：实物图核查：未获得可核对的新准确实物图。未把通用商品索引、其他产地茶及茶园图作为完成。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Tangya Tea Chinese original / 中文原文：唐崖茶 Xianfeng County, Hubei Chinese original / 中文原文：湖北省咸丰县 identity： Tangya Tea comes from Xianfeng County, Hubei Province. This entry records products within the GI protection area. The protection requirements describe fine, tight, needle/eyebrow-like dry leaves, emerald green, even and clean. Chinese original / 中文原文：identity：唐崖茶产自湖北省咸丰县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形针状细紧如眉，翠绿匀净。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Longjing 43, Zhuyeqi, Baiye No. 1 and others. Chinese original / 中文原文：raw_material：龙井43、槠叶齐、白叶一号等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Sites with good irrigation and drainage, deep, loose, fertile, well-aerated soil, cultivable depth at least 50 cm, strong biological activity, abundant nutrients, cultivated-layer organic matter >1%, and sandy-loam pH 4.5–6.5. Chinese original / 中文原文：environment：排灌条件好、土层深厚、疏松肥沃、通透性好的地块，可耕土壤厚度在50cm以上，排水和透气性能良好，生物活性较强，营养丰富，耕层有机质含量＞1%，pH值4.5～6.5的沙壤土。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick repeatedly in batches to the standard, leaving leaves on the plant and harvesting all paired dormant shoots of the same tenderness. Chinese original / 中文原文：harvest：按标准分批、多次、留叶采、采尽同等嫩度对夹叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tight, needle-shaped leaves resembling eyebrows, emerald green, even and clean. Chinese original / 中文原文：quality：外形针状细紧如眉，翠绿匀净。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Xianfeng drew on the local prominence of the Tangya Tusi City site to consolidate the Tangya agricultural-products brand. Farmers' Daily reported in 2020 that it unified tea labelling, established standards and opened the Tangya Tea Market on 29 April that year. This is the development of a modern shared regional brand; the tea's creation date cannot be calculated from the age of the Tusi city. Chinese original / 中文原文：history：咸丰依托唐崖土司城遗址的地方知名度整合“唐崖”农产品品牌。2020年农民日报记述其统一茶叶标识、建立标准，并在当年4月29日开办唐崖茶市；这是现代公共品牌发展，不能由土司城年代推算茶款创制年代。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Strengthening tea brands to lead the way out of poverty | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202008/t20200805_2738047.shtml Chinese original / 中文原文：做强茶品牌 引领脱贫路 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202008/t20200805_2738047.shtml culture： Tangya's tea market combines tea trading with regional-brand display. White-leaf tea, Maofeng and other products are sold under the same regional brand. The connection between Tusi heritage and today's tea industry reflects changing ways of organizing production and exchange through tea in Tujia mountain communities. Chinese original / 中文原文：culture：唐崖茶市兼具茶叶交易和地方品牌展示功能，白叶茶、毛峰等不同产品在同一地域品牌下销售。土司遗产与当代茶产业相连，反映土家山乡以茶组织生产和交流的变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Strengthening tea brands to lead the way out of poverty | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202008/t20200805_2738047.shtml Chinese original / 中文原文：做强茶品牌 引领脱贫路 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202008/t20200805_2738047.shtml process： A 2020 workshop interview at Puquan Tea Industry records fresh-leaf screening, heat-fixing, rolling without pressure, light-pressure rolling, drying and refining, producing Yulu, Queshe, Maofeng and other ranges. The association has established a Tangya Tea group standard, with different grades implemented separately. This interview is a production example and does not show that every Tangya tea uses only one shaping method. Chinese original / 中文原文：process：2020年对瀑泉茶业的车间采访记录了鲜叶筛选、杀青、无压空揉、轻压揉捻、干燥及精制环节，生产玉露、雀舌、毛峰等系列。协会制定唐崖茶团体标准，不同等级分别执行；该采访是生产实例，不能说明所有唐崖茶只用一种定型方法。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The tea-industry chain brings farmers new hope of escaping poverty and becoming prosperous | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml Chinese original / 中文原文：茶产业链托起农民脱贫致富新希望 | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml The processing method specified by the main record remains to be verified; only other explicitly named variants are presented below. Chinese original / 中文原文：主档案所限定的工艺仍待核，以下仅为其他具名版本。 Step-by-step processing / Xianfeng Puquan Tea production line / 2020 interview Chinese original / 中文原文：逐步工序 / 咸丰瀑泉茶业生产线／2020采访 The report does not separate every shape and grade, so producer-series variants are retained without setting a unified main sequence. Scope: the reporter’s fresh-leaf-to-finished-product order, collectively covering Yulu, Queshe, Maofeng, and other products. Chinese original / 中文原文：报道没有把各形态各级别逐一分开，因此保留生产者系列变体，不设统一主流程。 适用范围：记者描述从鲜叶到成品的次序，文中合称玉露、雀舌、毛峰等产品。 1. Sorting fresh leaves ： Collect and select the fresh leaves. Key observations: Chinese original / 中文原文：1. 鲜叶筛选：取鲜叶并筛选。 关键观察： The tea-industry chain brings farmers new hope of escaping poverty and becoming prosperous | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml Chinese original / 中文原文：茶产业链托起农民脱贫致富新希望 | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml 2. Heat-fixing ： Select, then heat-fix mechanically. Key observations: Chinese original / 中文原文：2. 杀青：筛选后机械杀青。 关键观察： The tea-industry chain brings farmers new hope of escaping poverty and becoming prosperous | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml Chinese original / 中文原文：茶产业链托起农民脱贫致富新希望 | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml 3. Rolling without applied pressure ： Begin rolling without added pressure. Key observations: Chinese original / 中文原文：3. 无压空揉：先无压空揉。 关键观察： The tea-industry chain brings farmers new hope of escaping poverty and becoming prosperous | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml Chinese original / 中文原文：茶产业链托起农民脱贫致富新希望 | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml 4. Rolling with light pressure ： Follow with light-pressure rolling. Key observations: Chinese original / 中文原文：4. 轻压揉捻：继以轻压揉捻。 关键观察： The tea-industry chain brings farmers new hope of escaping poverty and becoming prosperous | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml Chinese original / 中文原文：茶产业链托起农民脱贫致富新希望 | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml 5. Drying ： Dry after rolling. Key observations: Chinese original / 中文原文：5. 干燥：揉捻后干燥。 关键观察： The tea-industry chain brings farmers new hope of escaping poverty and becoming prosperous | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml Chinese original / 中文原文：茶产业链托起农民脱贫致富新希望 | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml 6. Refining ： Refine into the finished product. Key observations: Chinese original / 中文原文：6. 精制加工：精制成品。 关键观察： The tea-industry chain brings farmers new hope of escaping poverty and becoming prosperous | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml Chinese original / 中文原文：茶产业链托起农民脱贫致富新希望 | https://jrj.wuhan.gov.cn/ztzl_57/xyrd/yxy/202008/t20200820_1429497.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tight, needle-shaped leaves resembling eyebrows, emerald green, even and clean. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形针状细紧如眉，翠绿匀净。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2512. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2512页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Tangya Green Tea / 2021 local agricultural department description ： Dry-leaf appearance: slender, elegant, rounded and straight strips, vivid green and glossy with visible down. Liquor colour: bright tender green. Aroma: high, lasting tender chestnut notes. Taste: fresh, mellow and refreshing, with a sweet aftertaste. Infused leaves: fine, tender, evenly sized, vivid green and bright. Chinese original / 中文原文：唐崖绿茶／2021地方农业部门描述：干茶：条索细秀圆直，翠绿油润显毫；汤色：嫩绿明亮；香气：嫩栗香高长；滋味：鲜醇爽口回甘；叶底：细嫩匀齐，翠绿明亮 Evidence Status: source_supported； Location in the source: IV. Appearance characteristics / Tangya green tea ； Scope: Applies only to the ordinary Tangya green tea branch in the current green tea entry, excluding vine tea, Laoying herbal tea and black tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：四、外观特性／唐崖绿茶；适用范围：仅对应当前绿茶条目的普通唐崖绿茶分支，不包括藤茶、老鹰茶、红茶。 Tangya tea from Xianfeng, Hubei | https://www.moa.gov.cn/ztzl/ncpccjcgc/cpts/202109/t20210908_6375973.htm Chinese original / 中文原文：湖北咸丰唐崖茶 | https://www.moa.gov.cn/ztzl/ncpccjcgc/cpts/202109/t20210908_6375973.htm Tangya Baicha / green-tea version made from Baiye No. 1 ： Dry-leaf appearance: orchid-like, vivid green as jade. Liquor colour: clear and bright. Aroma: tender, high, pleasing and lasting. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, uniform clustered shoots, white blades with vivid green veins, fresh and bright. Chinese original / 中文原文：唐崖白茶／白叶一号制绿茶版本：干茶：外形如兰花，翠绿如玉；汤色：清澈明亮；香气：嫩香高悦持久；滋味：鲜醇甘爽；叶底：叶嫩匀成朵，叶白脉翠鲜亮 Evidence Status: source_supported； Location in the source: IV. Appearance characteristics / Tangya Baicha ； Scope: The original explicitly describes green tea made from Baiye No. 1 shoots. “Fresh and brisk,” a taste descriptor, is excluded from the liquor-colour sentence, and this is not conflated with sun-dried white tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：四、外观特性／唐崖白茶；适用范围：原文明示白叶一号芽叶制绿茶；从汤色原句中排除属于滋味的“鲜爽”，不与晒白茶混用。 Tangya tea from Xianfeng, Hubei | https://www.moa.gov.cn/ztzl/ncpccjcgc/cpts/202109/t20210908_6375973.htm Chinese original / 中文原文：湖北咸丰唐崖茶 | https://www.moa.gov.cn/ztzl/ncpccjcgc/cpts/202109/t20210908_6375973.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Within Xianfeng County, Hubei: Gaoleshan, Qingping and Tangya towns; Huolongping, Xiaocun and Huangjindong townships; Daluba District Working Committee; and Qujiang, Pingbaying and Chaoyangsi towns. Chinese original / 中文原文：保护产地范围：湖北省咸丰县境内高乐山镇、清坪镇、唐崖镇、活龙坪乡、小村乡、黄金洞乡、大路坝区工委、曲江镇、坪坝营镇、朝阳寺镇。 Raw materials & cultivars ： Longjing 43, Zhuyeqi, Baiye No. 1 and others. Chinese original / 中文原文：原料与品种：龙井43、槠叶齐、白叶一号等。 Growing environment ： Sites with good irrigation and drainage, deep, loose, fertile, well-aerated soil, cultivable depth at least 50 cm, strong biological activity, abundant nutrients, cultivated-layer organic matter >1%, and sandy-loam pH 4.5–6.5. Chinese original / 中文原文：生长环境：排灌条件好、土层深厚、疏松肥沃、通透性好的地块，可耕土壤厚度在50cm以上，排水和透气性能良好，生物活性较强，营养丰富，耕层有机质含量＞1%，pH值4.5～6.5的沙壤土。 Plucking requirements ： Pick repeatedly in batches to the standard, leaving leaves on the plant and harvesting all paired dormant shoots of the same tenderness. Chinese original / 中文原文：采摘要求：按标准分批、多次、留叶采、采尽同等嫩度对夹叶。 Sensory qualities ： Fine, tight, needle-shaped leaves resembling eyebrows, emerald green, even and clean. Chinese original / 中文原文：感官品质：外形针状细紧如眉，翠绿匀净。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2512 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Tangya tea from Xianfeng, Hubei Chinese original / 中文原文：实物图：湖北咸丰唐崖茶干茶样本 http://www.wufeng-tea.com/wp-content/uploads/2018/08/A-Gold-Medal-Green-Tea-Tang-Ya-Cha-1.jpg https://www.wufeng-tea.com/a-gold-medal-green-tea-tang-ya-cha-%E5%94%90%E5%B4%96%E8%8C%B6/ Basis for the match: The supplier's original text explicitly names Tang Ya Cha and gives Xianfeng, Hubei, as its origin. The image appears in that specific product introduction and was checked as an actual strip-shaped green-tea sample. Chinese original / 中文原文：对应依据：供应商原文明确 Tang Ya Cha 唐崖茶，产自湖北咸丰；该图位于该具体产品介绍，已核对条形绿茶干茶实物。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A supplier's public 2018 Tangya green tea sample, not representative of all years or grades from the region. Chinese original / 中文原文：样本范围：供应商公开的2018年唐崖绿茶样本；不是产区全部年份或等级。 Donghe Bizhen Tea Chinese original / 中文原文：董河碧珍茶 Xishui County, Hubei Chinese original / 中文原文：湖北省浠水县 identity： Donghe Bizhen Tea comes from Xishui County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe a straight-strip green tea made by a distinctive process from fresh shoots consisting of one bud with one leaf or one bud with two just-unfolding leaves. Chinese original / 中文原文：identity：董河碧珍茶产自湖北省浠水县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：直条形绿茶，以一芽一叶或一芽二叶初展的鲜叶为原料，以特殊工艺加工制成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Echa No. 1. Chinese original / 中文原文：raw_material：鄂茶1号。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： South-facing slopes and uplands at 600 m elevation or below, with moist, fertile yellow soil, slightly acidic, and organic matter content ≥22 g/kg. Chinese original / 中文原文：environment：海拔600m以下的南向坡地、岗地，土壤类型为潮湿、肥沃的黄壤土，微酸性，有机质含量≥22g/kg。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick spring tea every 1–2 days, and summer and autumn tea every 3–5 days. Chinese original / 中文原文：harvest：春茶每隔1-2天采一批次，夏、秋茶每隔3-5天采1次。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： A straight-strip green tea made by a specialized process from fresh shoots of one bud and one leaf or one bud and two just-unfolding leaves. Its strips are fine, tight and uniform, with visible white down. Infused leaves are intact, green and bright, with evenly visible buds. Liquor is bright tender green, with a lasting fresh fragrance, a refreshing taste, returning sweetness and a lingering finish. Chinese original / 中文原文：quality：直条形绿茶，以一芽一叶或一芽二叶初展的鲜叶为原料，以特殊工艺加工制成。外形条索紧细，白毫显露，均匀一致；叶底完整绿亮，显芽均匀；汤色嫩绿明亮，持久清香，爽口回甘，滋味绵长。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2025 contribution from the Xishui County Association for Science and Technology records that Donghe Tea Professional Cooperative was established in 2017. It organised local growers in cultivation and processing, helping Donghe Bizhen move from dispersed production towards cooperative operation. This is a verifiable stage of modern development; the reports examined did not provide original material sufficient to establish a specific ancient creation date. Chinese original / 中文原文：history：浠水县科协2025年供稿记述，董河茶叶专业合作社在2017年成立，组织当地茶农种植和加工，推动董河碧珍从分散生产走向合作经营。这是可核的现代发展阶段；所查报道未提供足以确定具体古代创制年份的原始材料。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xishui County Association for Science and Technology, Huanggang, Brings Technology to the Countryside: Spring Tea Training Helps Farmers Increase Income | https://www.hbkx.org.cn/news/info?newsid=636075414dd5494988e2578f8b7c67bd Chinese original / 中文原文：黄冈市浠水县科协助力科技下乡，春茶培训赋能茶农增收 | https://www.hbkx.org.cn/news/info?newsid=636075414dd5494988e2578f8b7c67bd culture： Donghe's tea-industry transmission also takes place in garden training sessions: experts from the Tea Research Institute explain garden management while villagers and processors learn together. Cooperatives connect production experience with specialist techniques, making spring picking and processing occasions for community exchange and skills teaching. Chinese original / 中文原文：culture：董河的茶业传承也发生在茶园培训现场：中茶所专家讲解茶园管理，村民和加工户共同学习。合作社把生产经验与专业技术连接起来，春茶采制成为社区交流和技术传授的场合。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xishui County Association for Science and Technology, Huanggang, Brings Technology to the Countryside: Spring Tea Training Helps Farmers Increase Income | https://www.hbkx.org.cn/news/info?newsid=636075414dd5494988e2578f8b7c67bd Chinese original / 中文原文：黄冈市浠水县科协助力科技下乡，春茶培训赋能茶农增收 | https://www.hbkx.org.cn/news/info?newsid=636075414dd5494988e2578f8b7c67bd process： The following follows a republication of the processing code; the original remains to be checked. Fresh leaves are spread thinly, heat-fixed with combined steam and hot air, promptly cooled to release heat, then rolled, straightened, dried, and treated for aroma enhancement. After final drying, they are finely selected and packed separately. Steam/heat treatment and rapid cooling are the green-colour-preserving stages emphasized by this version. Specific temperatures and durations are not supplied as verified parameters. Chinese original / 中文原文：process：以下据加工规程转载，待核原件：鲜叶薄摊后以蒸汽和热风配合杀青，及时冷却散热，再揉捻、理条、烘焙和提香；足干后精选分装。汽热处理与快速冷却是该版本强调的保绿环节，具体温度和时长不作为已核参数提供。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Donghe Bizhen Tea: republication of production techniques and processing regulations | https://m.maigoo.com/citiao/271355.html Chinese original / 中文原文：董河碧珍茶：生产技术及加工规程转载 | https://m.maigoo.com/citiao/271355.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： A straight-strip green tea made by a specialized process from fresh shoots of one bud and one leaf or one bud and two just-unfolding leaves. Its strips are fine, tight and uniform, with visible white down. Infused leaves are intact, green and bright, with evenly visible buds. Liquor is bright tender green, with a lasting fresh fragrance, a refreshing taste, returning sweetness and a lingering finish. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：直条形绿茶，以一芽一叶或一芽二叶初展的鲜叶为原料，以特殊工艺加工制成。外形条索紧细，白毫显露，均匀一致；叶底完整绿亮，显芽均匀；汤色嫩绿明亮，持久清香，爽口回甘，滋味绵长。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2515. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2515页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tight, slender strips with visible white down, uniformly consistent. Liquor colour: bright tender green. Aroma: lasting and fresh. Taste: refreshing, with a sweet aftertaste and lingering flavour. Infused leaves: intact, green and bright, with evenly distributed visible buds. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧细，白毫显露，均匀一致；汤色：嫩绿明亮；香气：持久清香；滋味：爽口回甘，滋味绵长；叶底：完整绿亮，显芽均匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 2515–2517, Donghe Bizhen Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2515—2517页，董河碧珍茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Sanhuazhen, Xishui County, Hubei Province. The production area comprises seven administrative villages and farms under Sanhua Town: Donghe Village, Tianransi Village, Tianransi Forest Farm, Xinmiao Village, Shayanghu Village, Yuefan Village and Xianfeng Village. Chinese original / 中文原文：保护产地范围：湖北省浠水县散花镇，生产地域范围为散花镇所辖的董河村、天然寺村、天然寺林场、新庙村、沙洋湖村、月畈村、先丰村等七个行政村（场）。 Raw materials & cultivars ： Echa No. 1. Chinese original / 中文原文：原料与品种：鄂茶1号。 Growing environment ： South-facing slopes and uplands at 600 m elevation or below, with moist, fertile yellow soil, slightly acidic, and organic matter content ≥22 g/kg. Chinese original / 中文原文：生长环境：海拔600m以下的南向坡地、岗地，土壤类型为潮湿、肥沃的黄壤土，微酸性，有机质含量≥22g/kg。 Plucking requirements ： Pick spring tea every 1–2 days, and summer and autumn tea every 3–5 days. Chinese original / 中文原文：采摘要求：春茶每隔1-2天采一批次，夏、秋茶每隔3-5天采1次。 Sensory qualities ： A straight-strip green tea made by a specialized process from fresh shoots of one bud and one leaf or one bud and two just-unfolding leaves. Its strips are fine, tight and uniform, with visible white down. Infused leaves are intact, green and bright, with evenly visible buds. Liquor is bright tender green, with a lasting fresh fragrance, a refreshing taste, returning sweetness and a lingering finish. Chinese original / 中文原文：感官品质：直条形绿茶，以一芽一叶或一芽二叶初展的鲜叶为原料，以特殊工艺加工制成。外形条索紧细，白毫显露，均匀一致；叶底完整绿亮，显芽均匀；汤色嫩绿明亮，持久清香，爽口回甘，滋味绵长。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2515 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Baizhangtan Tea Chinese original / 中文原文：百丈潭茶 Baizhangtan Tea GI protection area, Tongcheng County, Xianning, Hubei. Chinese original / 中文原文：湖北省咸宁市通城县百丈潭茶地理标志保护区 identity： Baizhangtan Tea comes from Xianning, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe a pan-fired flat green tea: flat, upright, weighty dry leaves, green with white down; pronounced, lasting aroma; mellow, full taste with returning sweetness; bright green liquor colour; even, bright infused leaves; and durability over repeated infusions. Chinese original / 中文原文：identity：百丈潭茶产自湖北省咸宁市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：炒青类扁形绿茶，干茶外形扁平挺直，身骨重实，色绿有白毫；内质香高持久，滋味醇厚回甘，汤色绿亮，叶底匀整明亮，耐冲泡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Baihaozao. Chinese original / 中文原文：raw_material：白毫早。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mountain-basin climate, with mainly red and yellow-brown soils of good texture, combining advantages of sandy and clay soils. Soils are acidic to slightly acidic, pH 4.5–6.8, with organic matter 25–35 g/kg, total nitrogen 0.12%–0.28%, available phosphorus 15–58 mg/kg and readily available potassium 45–65 mg/kg. Chinese original / 中文原文：environment：山区盆地气候，土壤以红壤和黄棕壤为主，质地良好，兼有沙土和粘土的优点，呈酸性和微酸性，pH值4.5～6.8，有机质含量25～35g/kg，全氮0.12%～0.28%，有效磷15～58mg/kg，速效钾45～65mg/kg。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Harvest: pick from one bud with one newly opening leaf to one bud with three leaves. 2. Processing: fresh-leaf spreading → heat-fixing → strip-shaping → flattening → drying → packaging. Chinese original / 中文原文：process：1.采收。采摘标准为一芽一叶初展至一芽三叶。2.加工。摊青→杀青→理条→压扁→干燥→包装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： A pan-fired flat green tea with flat, upright, weighty dry leaves, green with white down; pronounced, lasting aroma; mellow, full taste with returning sweetness; bright green liquor colour; even, bright infused leaves; and durability over repeated infusions. Its distinguishing feature is “flat with visible down.” Chinese original / 中文原文：quality：炒青类扁形绿茶，干茶外形扁平挺直，身骨重实，色绿有白毫；内质香高持久，滋味醇厚回甘，汤色绿亮，叶底匀整明亮，耐冲泡。其显著特征为“扁平显毫”。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Hubei agricultural authorities' 2016 post-disaster survey explicitly records the Baizhangtan tea-garden base in Tongcheng County and its recovery after pruning, providing an on-site record of the modern local tea industry. Baizhangtan has an older place-name culture, but the tea's creation date cannot be derived from the pool, rain-praying stories or the history of a liquor with the same name. Chinese original / 中文原文：history：湖北农业部门2016年灾后调查明确记录通城县百丈潭茶园基地及修剪后恢复生产的情况，为现代当地茶业提供现场记录。百丈潭有更早的地名文化，但不能由水潭、祈雨故事或同名酒的历史推出此茶的创制年代。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zong Qingbo, Member of the Department's Agricultural Disaster Recovery Expert Group, Visits Xianning to Guide Post-Disaster Tea Production Recovery | https://nyt.hubei.gov.cn/bmdt/ztzl/wqzt/nykzbmb/kzdt_3072/201910/t20191029_106034.shtml Chinese original / 中文原文：厅农业抗灾保目标专家组成员宗庆波赴咸宁市指导茶叶灾后恢复生产 | https://nyt.hubei.gov.cn/bmdt/ztzl/wqzt/nykzbmb/kzdt_3072/201910/t20191029_106034.shtml Baizhangtan, the Mother Pool | https://slj.xianning.gov.cn/slwh/201705/t20170505_1056957.shtml Chinese original / 中文原文：百丈潭，母亲潭 | https://slj.xianning.gov.cn/slwh/201705/t20170505_1056957.shtml culture： Baizhangtan lies below Qinglong Mountain in the upper Juanshui basin; the pool, reservoir, and mountain villages form local memories of place. Tea named after Baizhangtan carries this regional identity. The dragon-subduing story recorded by water authorities is a place-name legend and should be read separately from tea-production facts. Chinese original / 中文原文：culture：百丈潭位于隽水上游青龙山脚，潭、水库和山村构成当地人的乡土记忆。以百丈潭命名的茶承载这一地域身份；水利部门收录的镇龙故事属于地名传说，需与茶叶生产事实分别阅读。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zong Qingbo, Member of the Department's Agricultural Disaster Recovery Expert Group, Visits Xianning to Guide Post-Disaster Tea Production Recovery | https://nyt.hubei.gov.cn/bmdt/ztzl/wqzt/nykzbmb/kzdt_3072/201910/t20191029_106034.shtml Chinese original / 中文原文：厅农业抗灾保目标专家组成员宗庆波赴咸宁市指导茶叶灾后恢复生产 | https://nyt.hubei.gov.cn/bmdt/ztzl/wqzt/nykzbmb/kzdt_3072/201910/t20191029_106034.shtml Baizhangtan, the Mother Pool | https://slj.xianning.gov.cn/slwh/201705/t20170505_1056957.shtml Chinese original / 中文原文：百丈潭，母亲潭 | https://slj.xianning.gov.cn/slwh/201705/t20170505_1056957.shtml region： Baizhangtan Tea GI protection area, Tongcheng County, Xianning, Hubei. Chinese original / 中文原文：region：湖北省咸宁市通城县百丈潭茶地理标志保护区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zong Qingbo, Member of the Department's Agricultural Disaster Recovery Expert Group, Visits Xianning to Guide Post-Disaster Tea Production Recovery | https://nyt.hubei.gov.cn/bmdt/ztzl/wqzt/nykzbmb/kzdt_3072/201910/t20191029_106034.shtml Chinese original / 中文原文：厅农业抗灾保目标专家组成员宗庆波赴咸宁市指导茶叶灾后恢复生产 | https://nyt.hubei.gov.cn/bmdt/ztzl/wqzt/nykzbmb/kzdt_3072/201910/t20191029_106034.shtml Baizhangtan, the Mother Pool | https://slj.xianning.gov.cn/slwh/201705/t20170505_1056957.shtml Chinese original / 中文原文：百丈潭，母亲潭 | https://slj.xianning.gov.cn/slwh/201705/t20170505_1056957.shtml industry： A signed report in Rural News on 4 April 2026 places Baizhangtan Tea in the context of regional brand building in Tongcheng. Since 2023, the county has used the collective regional brand “Tongcheng Haolü” alongside companies' own product brands, promoting a unified image while preserving individual product characteristics. The report separately identifies Baizhangtan Tea as a GI-protected product and Tongcheng Haolü as a GI certification trademark. They cannot be treated as the same tea merely because their production areas or producers are related. Sales, salesperson and summer/autumn fresh-leaf figures in the article refer to the county as a whole or to named companies, not exclusively to Baizhangtan Tea. Chinese original / 中文原文：industry：2026年4月4日《农村新报》署名报道把百丈潭茶放在通城区域品牌建设背景中：当地自2023年采用“通城毫绿”区域公用品牌与企业产品品牌并行的模式，统一推广形象，同时保留企业产品特色。报道分别提及百丈潭茶的地理标志产品身份与通城毫绿的地理标志证明商标身份，两者不能仅因产区或生产企业相关就视作同一茶品。文中销量、销售员与夏秋鲜叶数据均为全县或具名企业口径，不作为百丈潭茶专属规模。 Verification status: source_supported； Modern industry reporting, limited to the time and region of the report. Chinese original / 中文原文：核验状态：source_supported；现代产业报道，按报道时间和地域限定。 'Parent and Sub-Brands' Enter the Market, Summer and Autumn Leaves Add Value — Tongcheng Tea's Path to Strengthening the County | https://ncxbepaper.hubeidaily.net/pc/content/202604/04/content_344613.html Chinese original / 中文原文：“母子品牌”闯市场 夏秋鲜叶增效益——一片通城茶叶的“强县”突围 | https://ncxbepaper.hubeidaily.net/pc/content/202604/04/content_344613.html Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2527–2529, the Baizhangtan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2527—2529页，百丈潭茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Straightening ： The original lists “strip straightening” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 理条：原文将“理条”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Flattening ： The original lists “pressing flat” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 压扁：原文将“压扁”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Packaging ： The original lists 'packaging' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 包装：原文将“包装”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： A pan-fired flat green tea with flat, upright, weighty dry leaves, green with white down; pronounced, lasting aroma; mellow, full taste with returning sweetness; bright green liquor colour; even, bright infused leaves; and durability over repeated infusions. Its distinguishing feature is “flat with visible down.” Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：炒青类扁形绿茶，干茶外形扁平挺直，身骨重实，色绿有白毫；内质香高持久，滋味醇厚回甘，汤色绿亮，叶底匀整明亮，耐冲泡。其显著特征为“扁平显毫”。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2527. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2527页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: flat, upright, weighty, green with white down. Liquor colour: bright green. Aroma: pronounced and lasting. Taste: mellow, full, returning sweetness. Infused leaves: even and bright. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：扁平挺直，身骨重实，色绿有白毫；汤色：绿亮；香气：香高持久；滋味：醇厚回甘；叶底：匀整明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2527–2529, Baizhangtan Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2527—2529页，百丈潭茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Eleven towns and townships containing 165 administrative villages in Tongcheng County, Xianning City: Magang, Wuli, Juanshui, Guandao, Shadui, Maishi and Tanghu towns; Sizhuang and Daping townships; and Shinan and Beigang towns. Coordinates: 113°36′–114°04′ E, 29°02′–29°24′ N. Chinese original / 中文原文：保护产地范围：咸宁市通城县所辖马港镇、五里镇、隽水镇、关刀镇、沙堆镇、麦市镇、塘湖镇、四庄乡、大坪乡、石南镇、北港镇共计11个乡镇165个行政村。地理坐标：东经113°36′～114°04′，北纬29°02′～29°24′。 Raw materials & cultivars ： Baihaozao. Chinese original / 中文原文：原料与品种：白毫早。 Growing environment ： Mountain-basin climate, with mainly red and yellow-brown soils of good texture, combining advantages of sandy and clay soils. Soils are acidic to slightly acidic, pH 4.5–6.8, with organic matter 25–35 g/kg, total nitrogen 0.12%–0.28%, available phosphorus 15–58 mg/kg and readily available potassium 45–65 mg/kg. Chinese original / 中文原文：生长环境：山区盆地气候，土壤以红壤和黄棕壤为主，质地良好，兼有沙土和粘土的优点，呈酸性和微酸性，pH值4.5～6.8，有机质含量25～35g/kg，全氮0.12%～0.28%，有效磷15～58mg/kg，速效钾45～65mg/kg。 Processing requirements ： 1. Harvest: pick from one bud with one newly opening leaf to one bud with three leaves. 2. Processing: fresh-leaf spreading → heat-fixing → strip-shaping → flattening → drying → packaging. Chinese original / 中文原文：加工要求：1.采收。采摘标准为一芽一叶初展至一芽三叶。2.加工。摊青→杀青→理条→压扁→干燥→包装。 Sensory qualities ： A pan-fired flat green tea with flat, upright, weighty dry leaves, green with white down; pronounced, lasting aroma; mellow, full taste with returning sweetness; bright green liquor colour; even, bright infused leaves; and durability over repeated infusions. Its distinguishing feature is “flat with visible down.” Chinese original / 中文原文：感官品质：炒青类扁形绿茶，干茶外形扁平挺直，身骨重实，色绿有白毫；内质香高持久，滋味醇厚回甘，汤色绿亮，叶底匀整明亮，耐冲泡。其显著特征为“扁平显毫”。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2527 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Luotian Xianglu Tea Chinese original / 中文原文：罗田香露茶 Luotian County, Hubei Chinese original / 中文原文：湖北省罗田县 identity： Luotian Xianglu Tea comes from Luotian County, Hubei. This entry records the product within its GI-protected area. The protection requirements describe flat, smooth, straight finished leaves with plump, short buds, a lush lustrous green colour, bright yellow-green liquor, a sweet, mellow, refreshing taste with lasting returning sweetness and chestnut aroma, and even yellow-green infused leaves. Chinese original / 中文原文：identity：罗田香露茶产自湖北省罗田县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：成品茶外形扁平光直，芽头肥而短；色泽苍翠绿润；汤色黄绿明亮；甘醇爽口，回甘持久，有板栗香；叶底黄绿匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Locally improved cultivars within the production area, with strong stress and disease resistance, cold tolerance, high quality, and high yield. Chinese original / 中文原文：raw_material：产地范围内抗逆性、抗病性强，耐寒且优质、高产的本地优良品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mean elevation is at least 600 m, with gently sloping terrain and deep, slightly acidic soil. The cultivable soil layer is at least 50 cm deep, with good drainage and aeration, relatively strong biological activity and abundant nutrients. Water sources must be sufficient and convenient, ensuring both drought resilience and waterlogging drainage. Chinese original / 中文原文：environment：平均海拔高度在600m以上，地势平缓，土层深厚呈微酸性，可耕土壤厚度在50cm以上，排水和透气性能良好，生物活性较强，营养丰富；水源充足、方便，确保能抗旱，能排涝。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Begin picking when 5%–6% of the canopy consists of one-bud-one-leaf shoots. Spring picking intervals are generally 3–5 days. Pick by lifting the shoots. Chinese original / 中文原文：harvest：当茶树蓬面呈现5%～6%的一芽一叶鲜叶时，即开园采摘。春茶采摘周期一般3-5天。实行“提手采”的方法。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh-leaf picking → spreading and treatment → mechanical heat-fixing → shaping → final pan-firing → product storage → packaging → dispatch. Chinese original / 中文原文：process：鲜叶采摘→鲜叶摊放和处理→机制杀青→整形→辉锅→产品贮藏→包装→出厂。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Finished dry tea is flat, smooth, and straight, with plump, short buds and a deep, lustrous green colour. Liquor colour is bright yellow-green; taste is sweet, mellow, refreshing, with lasting returning sweetness and chestnut aroma. Infused leaves are yellow-green and even. Distinctive qualities include green colour, pronounced aroma, rich taste, repeated-infusion durability, returning sweetness, and an attractive shape. Chinese original / 中文原文：quality：成品茶外形扁平光直，芽头肥而短；色泽苍翠绿润；汤色黄绿明亮；甘醇爽口，回甘持久，有板栗香；叶底黄绿匀整。具有色绿、香高、味浓、耐泡、回甘、形美的独特品质。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2022 Jingchu Net interview with the head of Xiangluguan Tea Farm records Luotian Xianglu Tea's local reputation and its 2020 GI registration. The report cites the Luotian Record of Local Products in linking tea with Su Dongpo, but shows neither the original gazetteer nor poetry collection. This entry therefore does not claim today's Xianglu Tea is the same product as a Northern Song tea. Chinese original / 中文原文：history：2022年荆楚网采访香炉观茶场负责人，记录罗田香露茶的地方声誉及2020年地标登记消息。报道援引《罗田物产志》将茶与苏东坡联系，但未展示旧志或诗集原件，本条不据此断言今天的香露茶就是北宋同款茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Writing a new “Classic of Tea” in the tea sage's hometown | https://m.cnhubei.com/content/2022-04/07/content_14640092.html Chinese original / 中文原文：茶圣家乡 续写新“茶经” | https://m.cnhubei.com/content/2022-04/07/content_14640092.html culture： The landscape around Xiangluguan and descriptions of an orchid-like drinking aroma form Luotian Xianglu’s local image. A story also circulates of a princess consort leaving the palace to grow tea at Xiangluguan. This version is included as folklore, without using royal identity or palace tea stock to endorse quality or origin. Chinese original / 中文原文：culture：香炉观周边山水和兰花香的品饮描述，构成罗田香露的地方形象。当地还流传一位王妃离宫到香炉观种茶的故事；此版本作为民间叙事收录，不用王妃身份或宫廷茶种为品质和起源背书。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Writing a new “Classic of Tea” in the tea sage's hometown | https://m.cnhubei.com/content/2022-04/07/content_14640092.html Chinese original / 中文原文：茶圣家乡 续写新“茶经” | https://m.cnhubei.com/content/2022-04/07/content_14640092.html Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2530–2532, the Luotian Xianglu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2530—2532页，罗田香露茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Picking fresh leaves ： The original lists “fresh-leaf picking” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 鲜叶采摘：原文将“鲜叶采摘”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading and handling fresh leaves ： The original lists “fresh-leaf spreading and treatment” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 鲜叶摊放和处理：原文将“鲜叶摊放和处理”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Mechanical heat-fixing ： The original lists “machine heat-fixing” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 机制杀青：原文将“机制杀青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaping ： The original lists “shaping” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 整形：原文将“整形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Finishing pan-firing ： The original lists “final pan-firing” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 辉锅：原文将“辉锅”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Product storage ： The original lists 'product storage' as this version's sixth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 产品贮藏：原文将“产品贮藏”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Packaging ： The original lists “packaging” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 包装：原文将“包装”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Factory release ： The original lists “factory release” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 出厂：原文将“出厂”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Finished dry tea is flat, smooth, and straight, with plump, short buds and a deep, lustrous green colour. Liquor colour is bright yellow-green; taste is sweet, mellow, refreshing, with lasting returning sweetness and chestnut aroma. Infused leaves are yellow-green and even. Distinctive qualities include green colour, pronounced aroma, rich taste, repeated-infusion durability, returning sweetness, and an attractive shape. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：成品茶外形扁平光直，芽头肥而短；色泽苍翠绿润；汤色黄绿明亮；甘醇爽口，回甘持久，有板栗香；叶底黄绿匀整。具有色绿、香高、味浓、耐泡、回甘、形美的独特品质。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; starting at PDF page 2530. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2530页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: flat, smooth, straight, with plump short buds, deep lustrous green. Liquor colour: bright yellow-green. Aroma: chestnut. Taste: sweet, mellow, refreshing, with lasting returning sweetness. Infused leaves: yellow-green and even. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：扁平光直，芽头肥而短，苍翠绿润；汤色：黄绿明亮；香气：板栗香；滋味：甘醇爽口，回甘持久；叶底：黄绿匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 2530–2532, Luotian Xianglu Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2530—2532页，罗田香露茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The northwest of Shengli Town, Luotian County, including Xiangluguan Tea Farm and sixteen surrounding villages: Tujiapu, Chenjiashan, Fanlibian, Gaoshan, Ganjiachong, Waxue, Meihua’ao, Yangjiafan, Songziguan, Tuojialing, Huangnifan, Xi’erling, Wangjiachong, Wengjiawan, Daliuwan, and Huangnigang. Geographic coordinates as stated: 31°13′–31°27′ E, 115°42′–115°53′ N. Chinese original / 中文原文：保护产地范围：罗田县胜利镇西北部，包括香炉观茶场及周边十六个村，分别为涂家铺村、陈家山村、畈里边村、高山村、甘家冲村、瓦学村、梅花坳村、杨家畈村、松子关村、脱甲岭村、黄泥畈村、洗儿岭村、汪家冲村、翁家垸村、大刘垸村、黄泥岗村。地理坐标：东经31°13′～31°27′，北纬115°42′～115°53′。 Raw materials & cultivars ： Locally improved cultivars within the production area, with strong stress and disease resistance, cold tolerance, high quality, and high yield. Chinese original / 中文原文：原料与品种：产地范围内抗逆性、抗病性强，耐寒且优质、高产的本地优良品种。 Growing environment ： Mean elevation is at least 600 m, with gently sloping terrain and deep, slightly acidic soil. The cultivable soil layer is at least 50 cm deep, with good drainage and aeration, relatively strong biological activity and abundant nutrients. Water sources must be sufficient and convenient, ensuring both drought resilience and waterlogging drainage. Chinese original / 中文原文：生长环境：平均海拔高度在600m以上，地势平缓，土层深厚呈微酸性，可耕土壤厚度在50cm以上，排水和透气性能良好，生物活性较强，营养丰富；水源充足、方便，确保能抗旱，能排涝。 Plucking requirements ： Begin picking when 5%–6% of the canopy consists of one-bud-one-leaf shoots. Spring picking intervals are generally 3–5 days. Pick by lifting the shoots. Chinese original / 中文原文：采摘要求：当茶树蓬面呈现5%～6%的一芽一叶鲜叶时，即开园采摘。春茶采摘周期一般3-5天。实行“提手采”的方法。 Processing requirements ： Fresh-leaf picking → spreading and treatment → mechanical heat-fixing → shaping → final pan-firing → product storage → packaging → dispatch. Chinese original / 中文原文：加工要求：鲜叶采摘→鲜叶摊放和处理→机制杀青→整形→辉锅→产品贮藏→包装→出厂。 Sensory qualities ： Finished dry tea is flat, smooth, and straight, with plump, short buds and a deep, lustrous green colour. Liquor colour is bright yellow-green; taste is sweet, mellow, refreshing, with lasting returning sweetness and chestnut aroma. Infused leaves are yellow-green and even. Distinctive qualities include green colour, pronounced aroma, rich taste, repeated-infusion durability, returning sweetness, and an attractive shape. Chinese original / 中文原文：感官品质：成品茶外形扁平光直，芽头肥而短；色泽苍翠绿润；汤色黄绿明亮；甘醇爽口，回甘持久，有板栗香；叶底黄绿匀整。具有色绿、香高、味浓、耐泡、回甘、形美的独特品质。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2530 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Brewed sample in the Luotian Xianglu tea entry Chinese original / 中文原文：实物图：罗田香露茶条目中的冲泡样本 http://res.yun.cnhubei.com/a/10001/202005/1ed05349578db29f813d25702d28ef37.jpeg https://m.cnhubei.com/cmdetail/1001265 Basis for the match: Yunxi’s official WeChat account republishes the Public Brand Geographical Indication Committee’s introduction to 19 Hubei geographical indications. The photograph appears after the “Luotian Xianglu Tea” heading and before the paragraph specifying Shengli Town, Luotian County. The original bears the committee’s watermark and shows three cups of tea liquor with buds and leaves. Chinese original / 中文原文：对应依据：郧西官方微信转载公共品牌地标委的湖北19项地标介绍，照片位于“罗田香露茶”标题之后和明确罗田县胜利镇产区段之前；原图带公共品牌地标委水印，可见三杯茶汤及芽叶。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A brewed Luotian Xianglu Tea sample shown in the geographical-indication feature, with no brand, batch or grade specified. It remains a reference illustration, not a morphological identification benchmark. Chinese original / 中文原文：样本范围：地标专题所展示的罗田香露茶冲泡样本，未标品牌、批次或等级；保留资料配图属性，不作形态鉴定基准。 Quxi Green Tea Chinese original / 中文原文：曲溪绿茶 The GI protected area along the Qingjiang River, centred on the Quxi basin in Ziqiu Town, Changyang Tujia Autonomous County, Yichang, Hubei. Chinese original / 中文原文：湖北省宜昌市长阳土家族自治县，以资丘镇曲溪流域为中心的清江沿岸地标保护区 identity： Quxi Green Tea comes from the river-valley area along the Qingjiang in Hubei Province, centred on the Quxi basin in Ziqiu Town and including the county area west of Fenshuixi in Yazikou Township. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, elegant, slightly curved strips, vivid green colour and visible white down; a high, lasting fresh aroma; bright tender-green liquor; a rich, mellow taste; and tender-green, evenly sized infused leaves. Chinese original / 中文原文：identity：曲溪绿茶产自湖北省以资丘镇曲溪流域为中心的清江沿线河谷地带，包括鸭子口乡分水溪以西县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形茶条紧秀略弯，色泽翠绿，白毫显露；内质香气清高持久，汤色嫩绿明亮，滋味醇厚，叶底嫩绿匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Echa No. 13, Wuniuzao Yichang Dayezhong, and Fuding Dabaicha. Chinese original / 中文原文：raw_material：鄂茶13、乌牛早宜昌大叶种、福鼎大白茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Soils mostly derive from sandy shale and argillaceous sandstone, with mountain yellow soils, yellow-brown soils, and sandy soils; soil pH 4.5–6.5. Chinese original / 中文原文：environment：土壤多为砂页岩、泥质砂岩母质，质地为山地黄壤、黄棕壤、砂质土壤，土壤pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Special grade: single buds or one bud with one just-unfolding leaf must exceed 95%. First grade: one bud with one leaf or one bud with two just-unfolding leaves must exceed 95%. Second grade: mainly one bud with two or three leaves. Chinese original / 中文原文：harvest：特级：单芽或一芽一叶初展超过95%。一级：一芽一叶、一芽二叶初展超过95%。二级：以一芽二、三叶为主。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 quality： Dry strips are tight, elegant, slightly curved, emerald green with visible white down. Aroma is fresh, pronounced, lasting; liquor colour bright tender green; taste mellow and full; infused leaves tender green and uniform. Chinese original / 中文原文：quality：外形茶条紧秀略弯，色泽翠绿，白毫显露；内质香气清高持久，汤色嫩绿明亮，滋味醇厚，叶底嫩绿匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2025 Changyang report records that, following the establishment of Bengjianzi Nature Reserve in 2010, the Quxi basin developed tea production while protecting its ecology and subsequently brought in processing and trading operators. The creation of the Quxi Green Tea agricultural-product geographical indication in 2020 was an important milestone in modern branding. Chinese original / 中文原文：history：2025年长阳报道记述，2010年崩尖子自然保护区设立后，曲溪流域在保护生态的条件下发展茶叶，随后引进加工经营主体；2020年创建曲溪绿茶农产品地理标志，是现代品牌化的重要节点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Changyang: tea fragrance by the stream | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250417_5618939.shtml Chinese original / 中文原文：长阳：溪水河畔茶飘香 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250417_5618939.shtml culture： In Chenjiaping and neighbouring villages, spring picking, fresh-leaf buying and processing are interconnected parts of mountain-village life. Older residents and returning entrepreneurs recount how tea changed household livelihoods. Tea culture also takes the form of memories of living alongside streams and gardens. Chinese original / 中文原文：culture：陈家坪等村形成春茶采摘、鲜叶收购与加工相接的山乡生活。当地老人和返乡经营者讲述茶业改变家计的经历，茶文化也呈现为村民与溪流、茶园共同生活的记忆。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Changyang: tea fragrance by the stream | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250417_5618939.shtml Chinese original / 中文原文：长阳：溪水河畔茶飘香 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250417_5618939.shtml process： After spreading, fresh leaves are heat-fixed, cooled, rolled, and initially dried, then cooled for moisture redistribution and dried again for aroma enhancement. The China National Intellectual Property Administration’s 2025 protection requirements explicitly list these seven stages. This entry is limited to the Quxi Green Tea product in that document; no heat-fixing method or stage parameters are additionally inferred. Chinese original / 中文原文：process：鲜叶摊放后依次杀青、摊凉、揉捻和初烘，再经摊凉回潮、复烘提香。国家知识产权局2025年保护要求明确列出这七道工序；本条限于该文件所述曲溪绿茶产品，不额外推定杀青方式或各工序参数。 Verification status: primary_source_verified Chinese original / 中文原文：核验状态：primary_source_verified CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 region： The GI protected area along the Qingjiang River, centred on the Quxi basin in Ziqiu Town, Changyang Tujia Autonomous County, Yichang, Hubei. Chinese original / 中文原文：region：湖北省宜昌市长阳土家族自治县，以资丘镇曲溪流域为中心的清江沿岸地标保护区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Changyang: tea fragrance by the stream | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250417_5618939.shtml Chinese original / 中文原文：长阳：溪水河畔茶飘香 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202504/t20250417_5618939.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf storage： Under the 2025 geographical-indication protection requirements for Quxi Green Tea, packaging and storage environments should be clean, dry, cool and free from odours. Chinese original / 中文原文：storage：按2025年曲溪绿茶地理标志产品保护要求，包装和贮藏环境应清洁、干燥、阴凉、无异味。 Verification status: primary_source_verified Chinese original / 中文原文：核验状态：primary_source_verified CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Step-by-step processing / Processing sequence listed in the 2025 protection requirements Chinese original / 中文原文：逐步工序 / 2025年保护要求所列加工次序 The sequence is broken down according to the cited official protection requirements. The original gives no temperatures, durations or operating parameters; these are not invented to turn it into an operating procedure. Chinese original / 中文原文：按所引官方保护要求拆解工序次序；原文未给出温度、时长或操作参数，不补写为生产操作规程。 1. Spreading fresh leaves ： Listed as the first process in the protection requirements. Key observations: Only the operation sequence is verified; the original gives no specific operating parameters. Chinese original / 中文原文：1. 鲜叶摊放：作为首道工序列于保护要求。 关键观察：仅核对工序次序，原文未提供具体操作参数。 CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 2. Heat-fixing ： Carry out after fresh-leaf spreading. Key observations: Only the operation sequence is verified; the original gives no specific operating parameters. Chinese original / 中文原文：2. 杀青：在鲜叶摊放之后进行。 关键观察：仅核对工序次序，原文未提供具体操作参数。 CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 3. Spreading to cool ： Carry out after heat-fixing. Key observations: Only the operation sequence is verified; the original gives no specific operating parameters. Chinese original / 中文原文：3. 摊凉：在杀青之后进行。 关键观察：仅核对工序次序，原文未提供具体操作参数。 CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 4. Rolling ： Carry out after spreading to cool. Key observations: Only the operation sequence is verified; the original gives no specific operating parameters. Chinese original / 中文原文：4. 揉捻：在摊凉之后进行。 关键观察：仅核对工序次序，原文未提供具体操作参数。 CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 5. Initial baking ： Carry out after rolling. Key observations: Only the operation sequence is verified; the original gives no specific operating parameters. Chinese original / 中文原文：5. 初烘：在揉捻之后进行。 关键观察：仅核对工序次序，原文未提供具体操作参数。 CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 6. Cooling and moisture equilibration ： Carry out after initial drying. Key observations: Only the operation sequence is verified; the original gives no specific operating parameters. Chinese original / 中文原文：6. 摊凉回潮：在初烘之后进行。 关键观察：仅核对工序次序，原文未提供具体操作参数。 CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 7. Repeat baking to develop aroma ： Carry out after cooling and moisture redistribution. Key observations: Only the operation sequence is verified; the original gives no specific operating parameters. Chinese original / 中文原文：7. 复烘提香：在摊凉回潮之后进行。 关键观察：仅核对工序次序，原文未提供具体操作参数。 CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Chinese original / 中文原文：国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2542 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Dry strips are tight, elegant, slightly curved, emerald green with visible white down. Aroma is fresh, pronounced, lasting; liquor colour bright tender green; taste mellow and full; infused leaves tender green and uniform. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形茶条紧秀略弯，色泽翠绿，白毫显露；内质香气清高持久，汤色嫩绿明亮，滋味醇厚，叶底嫩绿匀齐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2541. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2541页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The river-valley area along the Qingjiang, centred on the Quxi basin in Ziqiu Town, including 18 administrative villages on both banks of the Qingjiang within the county, west of Fenshuixi in Yazikou Township: Jing'an, Bashan, Malianping, Xiwan, Chenjiaping, Zhuyuanping, Xiyangpo, Wufangling, Quanshuiwan, Liangshuisi, Linxiangxi, Zhongxi, Duiwuxi, Tianchikou, Qinglong, Bandeng'ao, Liangshanba and Zhizheping. Geographical coordinates: 110°23′37″–110°54′38″ E, 30°17′03″–30°28′08″ N. Chinese original / 中文原文：保护产地范围：以资丘镇曲溪流域为中心的清江沿线河谷地带，包括鸭子口乡分水溪以西县域内清江两岸的静安、巴山、马莲坪、西湾、陈家坪、竹园坪、西阳坡、五房岭、泉水湾、凉水寺、淋湘溪、中溪、对舞溪、天池口、青龙、板凳坳、梁山坝、枝柘坪等18个行政村。地理坐标：东经110°23′37″～110°54′38″，北纬30°17′03″～30°28′08″。 Raw materials & cultivars ： Echa No. 13, Wuniuzao Yichang Dayezhong, and Fuding Dabaicha. Chinese original / 中文原文：原料与品种：鄂茶13、乌牛早宜昌大叶种、福鼎大白茶。 Growing environment ： Soils mostly derive from sandy shale and argillaceous sandstone, with mountain yellow soils, yellow-brown soils, and sandy soils; soil pH 4.5–6.5. Chinese original / 中文原文：生长环境：土壤多为砂页岩、泥质砂岩母质，质地为山地黄壤、黄棕壤、砂质土壤，土壤pH值4.5～6.5。 Harvesting and storage requirements ： 1. Picking. Special grade: single buds or one bud with one just-unfolding leaf must exceed 95%. First grade: one bud with one leaf or one bud with two just-unfolding leaves must exceed 95%. Second grade: mainly one bud with two or three leaves. 2. Processing. Spreading fresh leaves → heat-fixing → cooling → rolling → initial drying → cooling and moisture equilibration → redrying and aroma enhancement. 3. Packaging and storage. Keep the environment clean, dry, cool and free of odours. Chinese original / 中文原文：采收贮藏要求：1.采摘。特级：单芽或一芽一叶初展超过95%。一级：一芽一叶、一芽二叶初展超过95%。二级：以一芽二、三叶为主。2.加工。鲜叶摊放→杀青→摊凉→揉捻→初烘→摊凉回潮→复烘提香。3.包装和贮藏。环境清洁、干燥、阴凉、无异味。 Sensory qualities ： Dry strips are tight, elegant, slightly curved, emerald green with visible white down. Aroma is fresh, pronounced, lasting; liquor colour bright tender green; taste mellow and full; infused leaves tender green and uniform. Chinese original / 中文原文：感官品质：外形茶条紧秀略弯，色泽翠绿，白毫显露；内质香气清高持久，汤色嫩绿明亮，滋味醇厚，叶底嫩绿匀齐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2541 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Under the 2025 geographical-indication protection requirements for Quxi Green Tea, packaging and storage environments should be clean, dry, cool and free from odours. Chinese original / 中文原文：按2025年曲溪绿茶地理标志产品保护要求，包装和贮藏环境应清洁、干燥、阴凉、无异味。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Xiaogan Hong Chinese original / 中文原文：孝感红 Xiaogan, Hubei Chinese original / 中文原文：湖北省孝感市 identity： Xiaogan Hong comes from Xiaogan, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe fine strips, brown colour with visible golden down; bright red liquor colour; rich aroma; rich, mellow taste with returning sweetness; and uniform infused leaves. Its characteristic is described as “fragrant in the first infusion, rich in the second, and more aromatic and mellow in the third and fourth.” Chinese original / 中文原文：identity：孝感红产自湖北省孝感市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索细，色泽棕褐显金毫；汤色红亮，香气浓郁，滋味浓醇回甘；叶底匀齐，具有“一泡香，二泡浓，三泡四泡香高味更醇”的特点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Zhongcha 108, Echa No. 1 and others. Chinese original / 中文原文：raw_material：中茶108、鄂茶1号等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Soils are mostly slightly acidic yellow, red and yellow-brown soils, pH 4.5–6.5, fertile, loose and rich in organic matter, suited to tea growth. Chinese original / 中文原文：environment：土壤大部分属微酸性黄壤、红壤及黄棕壤，pH值4.5～6.5，土质肥沃疏松，有机质含量丰富，适合茶树生长。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： 1. Picking. Fresh leaves must contain no bud scales, fish leaves, tea fruits or other unwanted material. Use ventilated, hygienic, uncontaminated bamboo baskets or similar dedicated picking containers, loading only as much as will preserve leaf quality. 2. Storage and transport. Finished Xiaogan Hong tea should be stored in a dry, hygienic, odour-free environment. Protect it from direct sun, moisture and rain during transport, and handle gently when loading and unloading. Chinese original / 中文原文：harvest：1.采摘。鲜叶不带鳞片、鱼叶、茶果等夹杂物。采用透气、卫生、无污染的采茶专用竹筐或竹篓等盛装鲜叶，盛装量以不影响鲜叶品质为度。2.贮存运输。生产的成品孝感红应贮存在干燥、卫生无异味的环境中，运输时应防曝晒、防潮、防雨，装卸时轻放。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine dry strips, brown with visible golden down; bright red liquor colour; rich aroma; rich, mellow taste with returning sweetness; uniform infused leaves. Described as “fragrant in the first infusion, rich in the second, and more aromatic and mellow in the third and fourth.” Chinese original / 中文原文：quality：外形条索细，色泽棕褐显金毫；汤色红亮，香气浓郁，滋味浓醇回甘；叶底匀齐，具有“一泡香，二泡浓，三泡四泡香高味更醇”的特点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Farmers' Daily interview records that, at the end of 2016, Xiaogan encouraged seven tea companies to form Xiaogan Hong Company, introduce a digital black-tea production line and develop summer and autumn tea. It further expanded into Russia in 2018. This clearly documents the formation of the present Xiaogan Hong brand; a company name containing “tribute tea” does not establish ancient tribute status. Chinese original / 中文原文：history：农民日报采访记录，2016年底孝感推动七家茶企联合成立孝感红公司，引进数字化红茶生产线、开发夏秋茶，2018年进一步开拓俄罗斯市场。这是现今孝感红品牌的明确形成过程，不能因企业名含“贡茶”而推定古代入贡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiaogan, Hubei: Accelerating Tea Exports with the Belt and Road Initiative. | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202312/t20231214_5003860.shtml Chinese original / 中文原文：湖北孝感：搭乘“一带一路”东风 加快茶叶出口步伐 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202312/t20231214_5003860.shtml culture： Xiaogan Hong introduces both Chinese tea culture and Xiaogan's filial-piety culture through overseas exhibition and sales centres. Local tea's shift from domestic spring-tea sales towards summer- and autumn-tea processing and international exchange is an important part of its contemporary cultural identity. Chinese original / 中文原文：culture：孝感红通过海外展销中心同时介绍中国茶文化与孝感孝文化。地方茶从春茶内销走向夏秋茶加工与国际交流，是其当代文化身份的重要部分。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiaogan, Hubei: Accelerating Tea Exports with the Belt and Road Initiative. | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202312/t20231214_5003860.shtml Chinese original / 中文原文：湖北孝感：搭乘“一带一路”东风 加快茶叶出口步伐 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202312/t20231214_5003860.shtml process： The following is compiled from a republication of a processing specification, pending verification against the original: fresh leaves undergo withering, rolling, oxidation, staged drying and aroma enhancement to make gongfu black tea, followed by removal of stems, leaf fragments and dust, and grading. Withering and oxidation develop floral and fruity aromas, while staged drying stabilises quality. Unverified therapeutic claims on the republished page are not retained. Chinese original / 中文原文：process：以下据工艺规范转载整理，待核原件：鲜叶经萎凋、揉捻、发酵、分段干燥和提香制成工夫红茶，再剔除梗片、碎末并分级。其加工利用萎凋与发酵发展花果香，分段干燥固定品质；不沿用转载页未经证实的疗效说法。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Xiaogan Hong: production method (reprint) | https://www.tiaotiaoli.com/techan/4156.html Chinese original / 中文原文：孝感红：制作方法（转载） | https://www.tiaotiaoli.com/techan/4156.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine dry strips, brown with visible golden down; bright red liquor colour; rich aroma; rich, mellow taste with returning sweetness; uniform infused leaves. Described as “fragrant in the first infusion, rich in the second, and more aromatic and mellow in the third and fourth.” Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索细，色泽棕褐显金毫；汤色红亮，香气浓郁，滋味浓醇回甘；叶底匀齐，具有“一泡香，二泡浓，三泡四泡香高味更醇”的特点。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2553. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2553页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： All tea-producing towns and townships in four county-level areas of Xiaogan: Xiaonan District, Shuangfengshan Management Area, Xiaochang County and Dawu County. Coordinates as stated: 113°92′07″–114°12′16″ E, 30°92′07″–31°57′08″ N. Chinese original / 中文原文：保护产地范围：孝感市区域内孝南区、双峰山管理区、孝昌县、大悟县4个县（区）的所有产茶乡镇。地理坐标：东经113°92′07″～114°12′16″，北纬30°92′07″～31°57′08″。 Raw materials & cultivars ： Zhongcha 108, Echa No. 1 and others. Chinese original / 中文原文：原料与品种：中茶108、鄂茶1号等。 Growing environment ： Soils are mostly slightly acidic yellow, red and yellow-brown soils, pH 4.5–6.5, fertile, loose and rich in organic matter, suited to tea growth. Chinese original / 中文原文：生长环境：土壤大部分属微酸性黄壤、红壤及黄棕壤，pH值4.5～6.5，土质肥沃疏松，有机质含量丰富，适合茶树生长。 Plucking requirements ： 1. Picking. Fresh leaves must contain no bud scales, fish leaves, tea fruits or other unwanted material. Use ventilated, hygienic, uncontaminated bamboo baskets or similar dedicated picking containers, loading only as much as will preserve leaf quality. 2. Storage and transport. Finished Xiaogan Hong tea should be stored in a dry, hygienic, odour-free environment. Protect it from direct sun, moisture and rain during transport, and handle gently when loading and unloading. Chinese original / 中文原文：采摘要求：1.采摘。鲜叶不带鳞片、鱼叶、茶果等夹杂物。采用透气、卫生、无污染的采茶专用竹筐或竹篓等盛装鲜叶，盛装量以不影响鲜叶品质为度。2.贮存运输。生产的成品孝感红应贮存在干燥、卫生无异味的环境中，运输时应防曝晒、防潮、防雨，装卸时轻放。 Sensory qualities ： Fine dry strips, brown with visible golden down; bright red liquor colour; rich aroma; rich, mellow taste with returning sweetness; uniform infused leaves. Described as “fragrant in the first infusion, rich in the second, and more aromatic and mellow in the third and fourth.” Chinese original / 中文原文：感官品质：外形条索细，色泽棕褐显金毫；汤色红亮，香气浓郁，滋味浓醇回甘；叶底匀齐，具有“一泡香，二泡浓，三泡四泡香高味更醇”的特点。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2553 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： A loose black tea sample publicly offered by Hubei Xiaogan Hong Tribute Tea Co., Ltd. Chinese original / 中文原文：实物图：湖北孝感红贡茶有限公司公开供应的散红茶样本 https://yfb-file.oss-cn-hangzhou.aliyuncs.com/member_card/20220317/1647483001688.jpg?Expires=4873227570&OSSAccessKeyId=LTAI5tDURGrQeeu1W1Wij2Ab&Signature=ugcQh0C231mRrSZGp1Sbo0EyHRs%3D https://www.yfbzb.com/gongying/detail/20210329_905458697.html Basis for the match: The public supplier's original page explicitly names Hubei Xiaoganhong Gongcha Co., Ltd., whose main business is its own black and green teas, and separately displays Xiaogan Hong Haohanpo and loose black tea. The original image appears directly in the 'Loose Black Tea / Hubei / 500 g' product entry. Its pixels were viewed and show loose strip-shaped black tea in a bag, rather than a packaging image. Chinese original / 中文原文：对应依据：公开供应商原页明确公司名为湖北孝感红贡茶有限公司，主营自产红茶、绿茶，并逐项展示孝感红好汉坡与散红。该原图直接位于“散红／湖北／500g”商品条目；已查看像素，为袋中散装条形红茶，而非包装图片。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A loose black-tea product sample from Hubei Xiaogan Hong Tribute Tea Co., Ltd. The source is the supplier’s own description; no batch, grade, or GI-mark certificate is provided. This loose tea is not equated with the Haohanpo gift box. Chinese original / 中文原文：样本范围：湖北孝感红贡茶有限公司散红商品样本；来源为供应商自述，原页未提供批次、等级或地标用标证书，不把该散红等同好汉坡礼盒。 Lichuan Hong Chinese original / 中文原文：利川红 Lichuan, Hubei Chinese original / 中文原文：湖北省利川市 identity： Lichuan Hong comes from Lichuan City, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender, evenly aligned strips, with visible golden down or a glossy dark colour; vivid red or golden-yellow, bright liquor; sweet, fruity, floral-fruity or floral-honey aromas that are rich and lasting; a sweet, mellow, smooth and brisk taste; and tender, uniform, soft, bright red infused leaves. Chinese original / 中文原文：identity：利川红产自湖北省利川市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细，平伏均匀，金毫显露或色泽乌润，汤色红艳（金黄）明亮，香气有：甜香、果香、花果香、花蜜香，香气馥郁持久，滋味甜醇滑爽，叶底嫩匀、柔软、红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Enshi Taizicha series, local tea populations, Echa No. 10, Echa No. 1, Lichuanhong No. 1 (commonly called Lenghouhun), and others. Chinese original / 中文原文：raw_material：恩施苔子茶系列、地方茶树群体种、鄂茶10号、鄂茶1号、利川红1号（俗称冷后浑）等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Naturally fertile, deep soils with an effective depth at least 60 cm, loose sandy-loam texture and good aeration, organic matter at least 1.5%, and rich, balanced nutrients. Suitable soils include slightly acidic yellow soils, with pH 4.5–6.5. Chinese original / 中文原文：environment：土壤具备自然肥力、土层深厚（有效土层达60cm以上）、土体疏松、沙壤质地通气性良好，有机质含量在1.5%以上，营养丰富而平衡，呈弱酸性黄壤等，pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Single buds; one bud with one just-unfolding leaf; one bud with one leaf; one bud with two just-unfolding leaves; one bud with two leaves; one bud with two or three leaves; and paired dormant shoots of equivalent tenderness. 2. Processing. The sequence is: cooling fresh leaves on arrival at the factory → withering → rolling → oxidation → drying → aroma enhancement → sorting. Chinese original / 中文原文：process：1.单芽。一芽一叶初展、一芽一叶、一芽二叶初展、一芽二叶、一芽二三叶及同等嫩度对夹叶。2.加工制作。工艺流程为：鲜叶进厂摊凉→萎凋→揉捻→发酵→干燥→提香→分拣。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tight strips, lying evenly, with visible golden down or a dark lustrous colour; bright, vivid red or golden liquor; sweet, fruity, floral-fruity or floral-honey aromas that are rich and lasting; a sweet, mellow, smooth, brisk taste; and tender, even, soft, bright-red infused leaves. Distinctive qualities are described as agate red, floral-honey aroma and clouding on cooling. Chinese original / 中文原文：quality：外形条索紧细，平伏均匀，金毫显露或色泽乌润，汤色红艳（金黄）明亮，香气有：甜香、果香、花果香、花蜜香，香气馥郁持久，滋味甜醇滑爽，叶底嫩匀、柔软、红亮。形成了玛瑙红、花蜜香、冷后浑的独特品质特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Contemporary Lichuan Hong development has been advanced by generations of tea makers. A 2025 human-resources authority account describes Qiu Jianhong developing “four primary and eight refining stages” from withering, rolling, oxidation, and drying, and studying quality associated with “cream down” on cooling. Younger tea makers continue product research, forming a modern history connecting traditional skill and technical innovation. Chinese original / 中文原文：history：利川红的当代发展由多代茶师推动。2025年人社部门记述邱建红在萎凋、揉捻、发酵、干燥基础上发展“四粗八精”，并研究“冷后浑”品质；青年茶师继续研发产品，形成传统手艺与技术创新相接的现代史。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lichuan Black Tea Makers: Preserving Tradition and Innovating Fragrance, Building Revitalization Through Skills | https://rst.hubei.gov.cn/bmdt/dtyw/gzdt/202512/t20251230_5845151.shtml Chinese original / 中文原文：利川红茶师：守正创新酿香茗 技能铺就振兴路 | https://rst.hubei.gov.cn/bmdt/dtyw/gzdt/202512/t20251230_5845151.shtml culture： Lichuan Hong transmits its craft through master–apprentice teaching, master-technician studios and training across the full process. Young tea makers combine local ingredients and Tujia cultural motifs with new tea drinks, bringing black tea into contemporary everyday consumption. These innovative drinks are not ancient components of traditional tea processing. Chinese original / 中文原文：culture：利川红通过师带徒、技能大师工作室和全流程培训传授手艺。青年制茶人把地方食材、土家文化图案与新茶饮结合，让红茶进入当代日常消费；这些创新饮品不是传统茶工艺的古老组成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lichuan Black Tea Makers: Preserving Tradition and Innovating Fragrance, Building Revitalization Through Skills | https://rst.hubei.gov.cn/bmdt/dtyw/gzdt/202512/t20251230_5845151.shtml Chinese original / 中文原文：利川红茶师：守正创新酿香茗 技能铺就振兴路 | https://rst.hubei.gov.cn/bmdt/dtyw/gzdt/202512/t20251230_5845151.shtml Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2556–2558, the processing section for Lichuan Hong. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2556—2558页，利川红加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spread the fresh leaves to cool on arrival at the factory ： The original lists “receiving and spreading fresh leaves to cool” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 鲜叶进厂摊凉：原文将“鲜叶进厂摊凉”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： The original lists “withering” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 萎凋：原文将“萎凋”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Fermentation / oxidation ： The original lists “fermentation” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 发酵：原文将“发酵”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Aroma development ： The original lists 'aroma finishing' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 提香：原文将“提香”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Sorting ： The original lists “sorting” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 分拣：原文将“分拣”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tight strips, lying evenly, with visible golden down or a dark lustrous colour; bright, vivid red or golden liquor; sweet, fruity, floral-fruity or floral-honey aromas that are rich and lasting; a sweet, mellow, smooth, brisk taste; and tender, even, soft, bright-red infused leaves. Distinctive qualities are described as agate red, floral-honey aroma and clouding on cooling. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧细，平伏均匀，金毫显露或色泽乌润，汤色红艳（金黄）明亮，香气有：甜香、果香、花果香、花蜜香，香气馥郁持久，滋味甜醇滑爽，叶底嫩匀、柔软、红亮。形成了玛瑙红、花蜜香、冷后浑的独特品质特征。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2556. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2556页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tight, slender, evenly aligned strips, with visible golden down or a glossy dark colour. Liquor colour: vivid red or golden-yellow, bright. Aroma: sweet, fruity, floral-fruity or floral-honey, rich and lasting. Taste: sweet, mellow, smooth and brisk. Infused leaves: tender, uniform, soft and bright red. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧细，平伏均匀，金毫显露或色泽乌润；汤色：红艳（金黄）明亮；香气：甜香、果香、花果香、花蜜香，馥郁持久；滋味：甜醇滑爽；叶底：嫩匀、柔软、红亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2556–2558, Lichuan Hong quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2556—2558页，利川红质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 141 villages in 10 townships/towns/subdistricts of Lichuan, Hubei: Maoba, Zhonglu, Baiyang, Jiannan, Tuanbao, and Moudao towns; Wendou, Shaxi, and Liangwu townships; and Dongcheng Subdistrict. Chinese original / 中文原文：保护产地范围：湖北省利川市辖的毛坝镇、忠路镇、柏杨镇、建南镇、文斗乡、沙溪乡、团堡镇、凉雾乡、谋道镇和东城街道共10个乡（镇、街道）共计141个村。 Raw materials & cultivars ： Enshi Taizicha series, local tea populations, Echa No. 10, Echa No. 1, Lichuanhong No. 1 (commonly called Lenghouhun), and others. Chinese original / 中文原文：原料与品种：恩施苔子茶系列、地方茶树群体种、鄂茶10号、鄂茶1号、利川红1号（俗称冷后浑）等。 Growing environment ： Naturally fertile, deep soils with an effective depth at least 60 cm, loose sandy-loam texture and good aeration, organic matter at least 1.5%, and rich, balanced nutrients. Suitable soils include slightly acidic yellow soils, with pH 4.5–6.5. Chinese original / 中文原文：生长环境：土壤具备自然肥力、土层深厚（有效土层达60cm以上）、土体疏松、沙壤质地通气性良好，有机质含量在1.5%以上，营养丰富而平衡，呈弱酸性黄壤等，pH值4.5～6.5。 Processing requirements ： 1. Single buds; one bud with one just-unfolding leaf; one bud with one leaf; one bud with two just-unfolding leaves; one bud with two leaves; one bud with two or three leaves; and paired dormant shoots of equivalent tenderness. 2. Processing. The sequence is: cooling fresh leaves on arrival at the factory → withering → rolling → oxidation → drying → aroma enhancement → sorting. Chinese original / 中文原文：加工要求：1.单芽。一芽一叶初展、一芽一叶、一芽二叶初展、一芽二叶、一芽二三叶及同等嫩度对夹叶。2.加工制作。工艺流程为：鲜叶进厂摊凉→萎凋→揉捻→发酵→干燥→提香→分拣。 Sensory qualities ： Fine, tight strips, lying evenly, with visible golden down or a dark lustrous colour; bright, vivid red or golden liquor; sweet, fruity, floral-fruity or floral-honey aromas that are rich and lasting; a sweet, mellow, smooth, brisk taste; and tender, even, soft, bright-red infused leaves. Distinctive qualities are described as agate red, floral-honey aroma and clouding on cooling. Chinese original / 中文原文：感官品质：外形条索紧细，平伏均匀，金毫显露或色泽乌润，汤色红艳（金黄）明亮，香气有：甜香、果香、花果香、花蜜香，香气馥郁持久，滋味甜醇滑爽，叶底嫩匀、柔软、红亮。形成了玛瑙红、花蜜香、冷后浑的独特品质特征。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2556 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Lichuan Gongfu black tea Chinese original / 中文原文：实物图：利川工夫红茶干茶样本 http://www.cnhubei.com/xwzt/2022/hbdlbzxszg/cy/202207/W020220715405863102621.jpg https://www.cnhubei.com/xwzt/2022/hbdlbzxszg/cy/202207/t4440902.shtml Basis for the match: The original title and image caption explicitly say “Lichuan Gongfu Black Tea”; the text locates it in Enshi, Hubei and uses Lichuan Hong. The original was viewed and shows lustrous dark black-tea strips with golden down on a white plate. Chinese original / 中文原文：对应依据：原页标题及图片图注明确“利川工夫红茶”，正文写明湖北恩施并采用利川红称呼；已看原图，白盘中为乌润带金毫的条形红茶。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Lichuan gongfu black tea sample in the original GI feature. The page gives no grade or brand. Chinese original / 中文原文：样本范围：原地标专题中的利川工夫红茶样本，原页没有给出等级或品牌。 Tongshan Black Tea Chinese original / 中文原文：通山红茶 Tongshan County, Hubei Chinese original / 中文原文：湖北省通山县 identity： Tongshan Black Tea comes from Tongshan County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe an attractive form, a glossy dark colour, a high and clean aroma, pale-red liquor and slightly dark infused leaves. Chinese original / 中文原文：identity：通山红茶产自湖北省通山县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：产品品质外形优美，色泽乌润，内质香气高纯，汤色浅红，叶底稍暗。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local populations and recently introduced Echa-series cultivars, such as Echa No. 8 and Wufeng 212. Chinese original / 中文原文：raw_material：当地群体种及近年引进的鄂茶系列品种，如：鄂茶8、五峰212等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation ranges from 400 to 900 m. Soils are sandy loams derived from weathered rock and yellow-brown soils, with moderate fertility. Mean soil organic matter content is 5.31%, total nitrogen 0.12%, available phosphorus 16–21 mg/kg and available potassium 13 mg/kg. Soil pH is 4.5–5.5. Chinese original / 中文原文：environment：海拔400～900m之间。土壤为风化石砂质壤及黄棕壤、土壤肥力中等。土壤有机质平均含量为5.31%，全氮含量0.12%，速效磷含量16～21mg/kg，速效钾含量13mg/kg，土壤pH值4.5～5.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Picking. Pick the surface while nurturing the base, the center while nurturing the sides, high shoots while nurturing low ones, dense growth while nurturing sparse areas, and large shoots while nurturing small ones. 2. Processing. Primary processing follows: withering, rolling, oxidation, drying, unrefined tea, inspection, weighing, packaging, and storage. Refining follows: unrefined tea, raw-tea blending and allocation for processing, sieving, winnowing, picking, inspection, finished-product blending, even mixing, supplementary firing, weighing, packaging, inspection, and storage. Chinese original / 中文原文：process：1.采摘。采面养底、采中养侧、采高养低、采密养稀、采大养小。2.加工。初制：按萎凋、揉捻、发酵、干燥、毛茶、检验、称量、包装、入库顺序加工。精制：按毛茶、毛茶拼配辅付制、筛制、风选、拣剔、检验、成品拼配、匀堆、补火、称量、包装、检验、入库顺序加工。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Attractive finished-leaf appearance, glossy dark colour, high and pure aroma, pale-red liquor and slightly dull infused leaves. Chinese original / 中文原文：quality：产品品质外形优美，色泽乌润，内质香气高纯，汤色浅红，叶底稍暗。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Xianning’s 14th Five-Year Plan explicitly calls for a black-tea base at Yaoshan, Yangfanglin, Tongshan, and renovation of old gardens in Jiugongshan, Chuangwang, and elsewhere, developing fine black tea through brands such as Tongtaihe and Yaohong. In 2023, Jiugongshan Tea Industry’s black tea won an award at the Hefei Green Expo, a verifiable milestone in local modern black-tea development. Chinese original / 中文原文：history：咸宁“十四五”规划明确以通山杨芳林瑶山建设红茶基地，并改造九宫山、闯王等地老茶园，借同太和、瑶红等品牌发展名优红茶。2023年九宫山茶业的红茶参加合肥绿博会获奖，是当地现代红茶发展的可核节点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xianning Tea Industry Development Plan for the 14th Five-Year Plan Period | https://nyj.xianning.gov.cn/ztzl/sswgh/202211/P020221130414595286758.pdf Chinese original / 中文原文：咸宁市茶产业发展“十四五”规划 | https://nyj.xianning.gov.cn/ztzl/sswgh/202211/P020221130414595286758.pdf Jingchu Premium Products Shine in Hefei: Hubei Delegation's Three Products and One Mark Achieve New Success! | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/slsspglbgs/202304/t20230403_4610420.shtml Chinese original / 中文原文：荆楚优品闪亮合肥，湖北展团三品一标再创辉煌！ | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/slsspglbgs/202304/t20230403_4610420.shtml culture： Tongshan Black Tea connects high-mountain gardens, local operators, and tea-tasting exchanges elsewhere. Its display at the Hefei Green Expo reflects modern dissemination. Mountain communities’ tea-growing traditions provide context, but every mention of “tea” in old gazetteers cannot automatically be read as today’s Tongshan Black Tea. Chinese original / 中文原文：culture：通山红茶连接高山茶园、地方经营者与异地品茶交流。合肥绿博会的展示体现其现代传播；通山的山乡产茶传统可以作为背景，但不能把所有旧志中的“茶”自动解释为今天的通山红茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xianning Tea Industry Development Plan for the 14th Five-Year Plan Period | https://nyj.xianning.gov.cn/ztzl/sswgh/202211/P020221130414595286758.pdf Chinese original / 中文原文：咸宁市茶产业发展“十四五”规划 | https://nyj.xianning.gov.cn/ztzl/sswgh/202211/P020221130414595286758.pdf Jingchu Premium Products Shine in Hefei: Hubei Delegation's Three Products and One Mark Achieve New Success! | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/slsspglbgs/202304/t20230403_4610420.shtml Chinese original / 中文原文：荆楚优品闪亮合肥，湖北展团三品一标再创辉煌！ | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/slsspglbgs/202304/t20230403_4610420.shtml Step-by-step processing / 2025 geographical indication protection requirements / primary processing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 初制 PDF pages 2576–2578, the processing section for Tongshan Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2576—2578页，通山红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering ： The original lists “withering” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 萎凋：原文将“萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Unfinished tea ： The original lists “unfinished tea” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 毛茶：原文将“毛茶”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Inspection ： The original lists 'inspection' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 检验：原文将“检验”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Weighing ： The original lists “weighing” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 称量：原文将“称量”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Packaging ： The original lists “packaging” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 包装：原文将“包装”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Placing in storage ： The original lists 'storage' as stage 9 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：9. 入库：原文将“入库”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / refining Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 精制 PDF pages 2576–2578, the processing section for Tongshan Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2576—2578页，通山红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Unfinished tea ： The original lists “crude tea” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 毛茶：原文将“毛茶”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Blend crude tea and allocate it for processing ： The original lists “unfinished-tea blending and auxiliary preparation” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 毛茶拼配辅付制：原文将“毛茶拼配辅付制”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Processing by sieving ： The original lists “sieve processing” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 筛制：原文将“筛制”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Air classification ： The original lists 'air separation' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 风选：原文将“风选”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Sorting ： The original lists “sorting” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 拣剔：原文将“拣剔”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Inspection ： The original lists 'inspection' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 检验：原文将“检验”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Blending the finished product ： The original lists “finished-product blending” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 成品拼配：原文将“成品拼配”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Blending batches ： The original lists “batch blending” as stage 8 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 匀堆：原文将“匀堆”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Supplementary firing ： The original lists “supplementary firing” as step 9 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：9. 补火：原文将“补火”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Weighing ： The original lists “weighing” as step 10 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 称量：原文将“称量”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Packaging ： The original lists “packaging” as step 11 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：11. 包装：原文将“包装”列为本版本第11道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 12. Inspection ： The original lists 'inspection' as this version's twelfth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：12. 检验：原文将“检验”列为本版本第12道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 13. Placing in storage ： The original lists “warehouse storage” as stage 13 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：13. 入库：原文将“入库”列为本版本第13道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Attractive finished-leaf appearance, glossy dark colour, high and pure aroma, pale-red liquor and slightly dull infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：产品品质外形优美，色泽乌润，内质香气高纯，汤色浅红，叶底稍暗。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; PDF from page 2576. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2576页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: attractive form, lustrous black; liquor colour: light red; aroma: high and clean; infused leaves: slightly dark. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：外形优美，色泽乌润；汤色：浅红；香气：高纯；叶底：稍暗 Evidence Status: primary_source_verified； Location in the source: PDF pages 2576–2578, Tongshan Black Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2576—2578页，通山红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 Tongshan Black Tea Protection Requirements / Taste Description in Quality Characteristics, Item 2 ： Taste: full-bodied and refreshing. Chinese original / 中文原文：2025通山红茶保护要求／质量特色第2项中的滋味描述：滋味：醇厚爽口。 Evidence Status: primary_source_verified； Location in the source: Item 883 Tongshan Black Tea, PDF page 2577, first half of IV(V)2. ； Scope: Item 883, Tongshan Black Tea, in the attachment to Announcement No. 640 was rechecked. The original places this taste description in the first half of section IV(V)2, “Physicochemical Indicators.” The taste is restored from the original sentence; the bright-red description in the same paragraph is not combined with the preceding paragraph’s light-red liquor into one grade. Administrative protection requirements are not independent sample testing. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第883项通山红茶，PDF第2577页，四（五）2前半句；适用范围：复核第640号公告附件第883项通山红茶。原文件将这句滋味描述放在四（五）2“理化指标”的前半段；本轮依原句补回滋味，不把同段红亮与上一段浅红汤色拼为同一等级。行政保护要求不是独立茶样实测。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Five towns and townships in Tongshan County, Hubei Province—Xiapu, Chuangwang, Jiugongshan, Yangfanglin and Honggang—covering Jiugong Mountain and surrounding mountains in the middle Mufu range of southern Hubei. Chinese original / 中文原文：保护产地范围：湖北省通山县厦铺镇、闯王镇、九宫山镇、杨芳林乡、洪港镇等五个乡镇，地处鄂南地区幕阜山脉中段九宫山及周边群山。 Raw materials & cultivars ： Local populations and recently introduced Echa-series cultivars, such as Echa No. 8 and Wufeng 212. Chinese original / 中文原文：原料与品种：当地群体种及近年引进的鄂茶系列品种，如：鄂茶8、五峰212等。 Growing environment ： Elevation ranges from 400 to 900 m. Soils are sandy loams derived from weathered rock and yellow-brown soils, with moderate fertility. Mean soil organic matter content is 5.31%, total nitrogen 0.12%, available phosphorus 16–21 mg/kg and available potassium 13 mg/kg. Soil pH is 4.5–5.5. Chinese original / 中文原文：生长环境：海拔400～900m之间。土壤为风化石砂质壤及黄棕壤、土壤肥力中等。土壤有机质平均含量为5.31%，全氮含量0.12%，速效磷含量16～21mg/kg，速效钾含量13mg/kg，土壤pH值4.5～5.5。 Processing requirements ： 1. Picking. Pick the surface while nurturing the base, the center while nurturing the sides, high shoots while nurturing low ones, dense growth while nurturing sparse areas, and large shoots while nurturing small ones. 2. Processing. Primary processing follows: withering, rolling, oxidation, drying, unrefined tea, inspection, weighing, packaging, and storage. Refining follows: unrefined tea, raw-tea blending and allocation for processing, sieving, winnowing, picking, inspection, finished-product blending, even mixing, supplementary firing, weighing, packaging, inspection, and storage. Chinese original / 中文原文：加工要求：1.采摘。采面养底、采中养侧、采高养低、采密养稀、采大养小。2.加工。初制：按萎凋、揉捻、发酵、干燥、毛茶、检验、称量、包装、入库顺序加工。精制：按毛茶、毛茶拼配辅付制、筛制、风选、拣剔、检验、成品拼配、匀堆、补火、称量、包装、检验、入库顺序加工。 Sensory qualities ： Attractive finished-leaf appearance, glossy dark colour, high and pure aroma, pale-red liquor and slightly dull infused leaves. Chinese original / 中文原文：感官品质：产品品质外形优美，色泽乌润，内质香气高纯，汤色浅红，叶底稍暗。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2576 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Tongshan Black Tea dry leaves (illustration accompanying geographical indication information) Chinese original / 中文原文：实物图：通山红茶干茶（地理标志资料配图） https://sinogi.cn/db/Upload/shikuang/SINOGI09270-2.png https://sinogi.cn/wap/index.php/product/show/id/9270 Basis for the match: The named Tongshan Black Tea page has identifier SINOGI09270 and specifies Tongshan County, Xianning, Hubei Province as its origin. The photograph belongs to the entry's actual-image group, with original filename SINOGI09270-2, rather than a recommendations module. Each image was viewed; the selected image shows dark strip-shaped dry tea on a bamboo sieve. Non-tea banners on the page were not used. The origin was separately checked against CNIPA's Tongshan Black Tea protection requirements. Chinese original / 中文原文：对应依据：具名通山红茶页面编号SINOGI09270，原产地域注明湖北省咸宁市通山县；照片位于该条目实况图组且原文件编号SINOGI09270-2，非推荐模块。已逐图查看为竹筛上深色条索干茶，未采用同页非茶横幅。产地范围另与国家知识产权局通山红茶保护要求核对。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A loose Tongshan Black Tea sample displayed on the original platform. Photographer, picking/processing batch and grade are unstated. Brand, year, old-tree status or grade are not inferred from the image. Chinese original / 中文原文：样本范围：原平台展示的通山红茶散茶样本，未注明摄影者、采制批次或等级；不据图断言品牌、年份、古树或等级。 Baiquan Green Tea Chinese original / 中文原文：柏泉绿茶 Wuhan, Hubei Chinese original / 中文原文：湖北省武汉市 identity： Baiquan Green Tea comes from Wuhan, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe mainly flat tea: flat, fine, tight, smooth, straight dry leaves, emerald green; lasting fresh aroma; bright tender-green liquor colour; fresh, brisk taste with returning sweetness; and bright tender-green, uniform infused leaves. Chinese original / 中文原文：identity：柏泉绿茶产自湖北省武汉市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：以扁形茶为主，外形扁平、细紧、光直，色泽翠绿；香气清香持久，汤色嫩绿明亮，滋味鲜爽回甘，叶底嫩绿明亮、匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local varieties retained through renovation of old plantations, or cultivars approved or recognized at national level, principally Echa No. 1. Chinese original / 中文原文：raw_material：通过老茶园改造的地方品种，或通过国家级农作物品种审（认）定的品种。以鄂茶1号为主。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Broad, gently sloping terrain with ample sunlight, fresh air and no mining pollution. Soils are mainly red, pH 5.7–6.5, with average organic matter, alkali-hydrolysable nitrogen, available phosphorus and readily available potassium of 43.48 g/kg, 109.54 mg/kg, 16.32 mg/kg and 123.88 mg/kg respectively. Chinese original / 中文原文：environment：地势宽阔平缓，阳光充足、空气清新、无矿污染，土壤以红壤为主，pH值5.7～6.5，有机质、碱解氮、速效磷及速效钾平均含量分别为43.48g/kg、109.54mg/kg、16.32mg/kg及123.88mg/kg。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Separate cultivation areas according to cultivars' exceptionally early-, early- or mid-season budbreak, and harvest each cultivar separately. Chinese original / 中文原文：harvest：根据茶树各品种特早生、早生、中生的特征，区分各品种栽培区域，分品种采摘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Mainly flat tea: flat, fine, tight, smooth, straight dry leaves, emerald green; lasting fresh aroma; bright tender-green liquor colour; fresh brisk taste with returning sweetness; bright tender-green, uniform infused leaves. Chinese original / 中文原文：quality：以扁形茶为主，外形扁平、细紧、光直，色泽翠绿；香气清香持久，汤色嫩绿明亮，滋味鲜爽回甘，叶底嫩绿明亮、匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The time-honoured-brand material states that Baiquan Farm trialled small-leaf tea on Yuping Mountain in the 1960s and expanded its gardens, began refined-tea production in the 1980s, and was renamed Hubei Baiquan Tea Garden Technology Co., Ltd. in 2017. The same page gives both 1964 and 1966 as the factory's establishment year; this entry does not force a choice. A tradition of temple tea also does not establish a thousand years of uninterrupted production of the modern product. Chinese original / 中文原文：history：老字号资料记述柏泉农场在20世纪60年代于玉屏山试种小叶茶并扩大茶园，80年代开始精制茶生产，2017年更名为湖北柏泉茶园科技有限公司。同页建厂年存在1964与1966两种表述，本条不强行选取；寺院茶传统也不等同现代产品已持续千年。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Baiquan Tea Factory | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 culture： Baiquan Tea is associated with Jingde Temple, an ancient well, and tea-picking songs, forming a local Chan-tea narrative. Hand pan-firing continues, with picking and garden experiences enabling urban residents to encounter nearby growers’ work and life. Chinese original / 中文原文：culture：柏泉茶与景德寺、古井和采茶歌相联系，形成当地的禅茶叙事。今天保留手工炒茶，并开展采茶、茶园体验，使城市居民能接触近郊茶农的生产生活。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Baiquan Tea Factory | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 process： Fresh leaves are spread, heat-fixed, cooled, aligned and flattened, then equilibrated for moisture before finishing pan-firing, aroma development and drying, followed by sieving and packing. Heat-fixing and finishing pan-firing are key: tossing is combined with covered heating, while alignment and pressing create a flat, smooth, straight appearance. Chinese original / 中文原文：process：鲜叶依次摊青、杀青、摊凉、理条和压扁，回潮后辉锅、提香、烘干，再筛分包装。杀青与辉锅是关键：抛炒和抛闷配合，理条压形以形成扁平光直的外观。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Baiquan Tea Factory | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Step-by-step processing / Baiquan Green Tea — Time-Honoured Brands Digital Museum Version, Mainly Handmade with Machine Assistance Chinese original / 中文原文：逐步工序 / 柏泉绿茶——老字号数字博物馆手工为主、机械为辅版本 The webpage explicitly describes processing towards a flat, fine, tight, smooth and straight form, with manual heat-fixing and finishing pan-firing as key operations. Final sieving, packing and cold storage are retained; no numerical temperatures are added. Scope: source_scoped_named_product; the named Baiquan Green Tea route at Baiquan Tea Factory. Chinese original / 中文原文：网页明确按扁平、细紧、光直方向加工，手工杀青与辉炒为关键；保留末端筛分、包装和冷藏，不添加数值温度。 适用范围：source_scoped_named_product；柏泉茶厂具名柏泉绿茶路线 1. Spreading fresh leaves ： The original's first main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：1. 摊青：原文列出的第1项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 2. Heat-fixing ： Mainly toss-fry, alternating tossing with covered heating, until the leaves soften, darken slightly, and release a bean aroma; then straighten the strips and shape. The original gives no numerical pan temperature. Key observations: Chinese original / 中文原文：2. 杀青：以抛炒为主并结合抛闷，翻炒至叶质软、叶色稍暗并透豆香，再进入理条做形；原文未给锅温数值。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 3. Spreading to cool ： The third main operation listed in the original; no temperature or duration is specified for this step. Key observations: Chinese original / 中文原文：3. 摊凉：原文列出的第3项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 4. Straightening ： Main stage 4 listed in the original; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：4. 理条：原文列出的第4项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 5. Flattening ： The original's fifth main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：5. 压扁：原文列出的第5项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 6. Moisture equilibration ： The sixth main operation listed in the original; no temperature or duration is specified for this step. Key observations: Chinese original / 中文原文：6. 回潮：原文列出的第6项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 7. Finishing pan-firing ： Main stage 7 listed in the original; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：7. 辉锅：原文列出的第7项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 8. Aroma development ： The original's eighth main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：8. 提香：原文列出的第8项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 9. Drying by baking ： The ninth main operation listed in the original; no temperature or duration is specified for this step. Key observations: Chinese original / 中文原文：9. 烘干：原文列出的第9项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 10. Sieving ： Main stage 10 listed in the original; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：10. 筛分：原文列出的第10项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 11. Packaging ： The original's eleventh main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：11. 包装：原文列出的第11项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 12. Refrigerating to preserve freshness ： The twelfth main operation listed in the original; no temperature or duration is specified for this step. Key observations: Chinese original / 中文原文：12. 冷藏保鲜：原文列出的第12项主要环节；没有为此步给出温度或时长参数。 关键观察： Baiquan Tea Factory: production techniques | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Chinese original / 中文原文：柏泉茶厂：制作工艺 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/f485921535fe4d3d9e14145747a67e61 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Mainly flat tea: flat, fine, tight, smooth, straight dry leaves, emerald green; lasting fresh aroma; bright tender-green liquor colour; fresh brisk taste with returning sweetness; bright tender-green, uniform infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：以扁形茶为主，外形扁平、细紧、光直，色泽翠绿；香气清香持久，汤色嫩绿明亮，滋味鲜爽回甘，叶底嫩绿明亮、匀齐。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2579 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2579页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Three villages—Hongxing Brigade, Hongguang Brigade and Yuanlin Brigade—under Baiquan Subdistrict, Dongxihu District, Wuhan, Hubei. Chinese original / 中文原文：保护产地范围：湖北省武汉市东西湖区柏泉街道所辖的红星大队、红光大队和园林大队3个村。 Raw materials & cultivars ： Local varieties retained through renovation of old plantations, or cultivars approved or recognized at national level, principally Echa No. 1. Chinese original / 中文原文：原料与品种：通过老茶园改造的地方品种，或通过国家级农作物品种审（认）定的品种。以鄂茶1号为主。 Growing environment ： Broad, gently sloping terrain with ample sunlight, fresh air and no mining pollution. Soils are mainly red, pH 5.7–6.5, with average organic matter, alkali-hydrolysable nitrogen, available phosphorus and readily available potassium of 43.48 g/kg, 109.54 mg/kg, 16.32 mg/kg and 123.88 mg/kg respectively. Chinese original / 中文原文：生长环境：地势宽阔平缓，阳光充足、空气清新、无矿污染，土壤以红壤为主，pH值5.7～6.5，有机质、碱解氮、速效磷及速效钾平均含量分别为43.48g/kg、109.54mg/kg、16.32mg/kg及123.88mg/kg。 Plucking requirements ： Separate cultivation areas according to cultivars' exceptionally early-, early- or mid-season budbreak, and harvest each cultivar separately. Chinese original / 中文原文：采摘要求：根据茶树各品种特早生、早生、中生的特征，区分各品种栽培区域，分品种采摘。 Sensory qualities ： Mainly flat tea: flat, fine, tight, smooth, straight dry leaves, emerald green; lasting fresh aroma; bright tender-green liquor colour; fresh brisk taste with returning sweetness; bright tender-green, uniform infused leaves. Chinese original / 中文原文：感官品质：以扁形茶为主，外形扁平、细紧、光直，色泽翠绿；香气清香持久，汤色嫩绿明亮，滋味鲜爽回甘，叶底嫩绿明亮、匀齐。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2579 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Finished sample of Baiquan green tea Chinese original / 中文原文：实物图：柏泉绿茶制成茶样 https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202309/W020230904433324637363.png https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202309/t20230904_2257934.html Basis for the match: Wuhan’s Agriculture and Rural Affairs Bureau published a dedicated Baiquan Green Tea processing article. The photo accompanies making and selection of Baiquan Green Tea; the green flat-strip sample was viewed. Chinese original / 中文原文：对应依据：武汉市农业农村局柏泉绿茶制茶工艺专文，页面将该照片置于柏泉绿茶制成与拣选的介绍；已看绿色扁条茶样。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A sample displayed in reporting on Wuhan Baiquan Tea Factory’s production; no grade or harvest batch inferred. Chinese original / 中文原文：样本范围：武汉柏泉茶厂制茶报道展示样本；未推断等级与采收批次。 Dawu Tea Chinese original / 中文原文：大悟茶 Dawu County, Hubei Chinese original / 中文原文：湖北省大悟县 identity： Dawu Tea comes from Dawu County, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements state that different processing methods produce flat and strip-shaped teas. Chinese original / 中文原文：identity：大悟茶产自湖北省大悟县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：因制作加工工艺不同，产品分为扁形茶与条形茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Echa No. 1. Chinese original / 中文原文：raw_material：鄂茶1号。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Soil is slightly acidic, pH 4.5–6.0, deep and loose, with organic matter ≥1.5%. Slopes should be below 25°, cultivation depth at least 60 cm, and obstructive compacted, reticulate, or plow-pan layers broken up. Chinese original / 中文原文：environment：土壤呈微酸性，pH值4.5～6.0，土层深厚松软，有机质含量≥1.5%。坡度应小于25°，开垦深度在60cm以上，破除土壤中埂隔层、网纹层和犁底层等障碍层。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Hand-pick in separate rounds according to leaf tenderness, leaving leaves on the plant. Do not strip or grab; keep buds and leaves intact, even and clean. Chinese original / 中文原文：harvest：根据鲜叶嫩度人工分批采、留叶采。采摘不应捋采和抓采，保持芽叶完整，匀净。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Different processing methods produce flat tea and strip-shaped tea. The flat tea is flat, smooth and lustrous, straight and sharply tapered. The strip-shaped tea is fine and tight with visible down, a high lasting aroma, bright tender-green liquor, a fresh mellow taste, a sweet aftertaste and soothing throat sensation, uniform infused leaves, and good endurance over repeated infusions. Chinese original / 中文原文：quality：因制作加工工艺不同，产品分为扁形茶与条形茶。扁形茶外形扁平光润，挺直尖削；条形茶细紧显毫，高香持久，汤色嫩绿明亮，滋味鲜醇，回甘润喉，叶底匀整，耐冲泡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： During Dawu Tea’s on-site agricultural geographical indication assessment in 2020, experts reviewed local production and quality materials. Agricultural authorities recorded high-quality green tea made from materials including Echa No. 1, alongside development of black and white tea. This shows the need to distinguish the regional “Dawu Tea” industry from any one finished-tea process. Chinese original / 中文原文：history：2020年大悟茶农产品地理标志现场审定，专家审阅当地生产和品质资料。农业部门记述当时以鄂茶1号等原料生产优质绿茶，同时开发红茶、白茶，说明“大悟茶”地域产业与某一种成茶工艺需要区分。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Developing Agricultural GI Brands to Advance Industry-led Poverty Alleviation in Dawu County. | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/slsspglbgs/202011/t20201102_2994766.shtml Chinese original / 中文原文：大力发展农产品地理标志品牌 助力大悟县产业扶贫深入开展 | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/slsspglbgs/202011/t20201102_2994766.shtml culture： As a shared regional brand, Dawu Tea brings together Dabie Mountain tea growers, tea-processing enterprises and technical-extension workers. Modern transmission of local tea culture is expressed through exchanges of cultivation, evaluation and processing experience. The shared nature of the brand also allows different towns and townships to enter the market under a common origin identity. Chinese original / 中文原文：culture：大悟茶作为区域公共品牌，把大别山茶农、制茶企业和技术推广人员组织起来。地方茶的现代文化传承体现在种植、审评和加工经验交流中；品牌的公共性也让不同乡镇以共同产地身份参与市场。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Developing Agricultural GI Brands to Advance Industry-led Poverty Alleviation in Dawu County. | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/slsspglbgs/202011/t20201102_2994766.shtml Chinese original / 中文原文：大力发展农产品地理标志品牌 助力大悟县产业扶贫深入开展 | https://nyt.hubei.gov.cn/bmdt/yw/ywdt/slsspglbgs/202011/t20201102_2994766.shtml process： The “Dawu Green Tea” process in DB42/T 998—2014 serves as a reference for local green-tea production. Flat tea is spread, heat-fixed, shaped and finish-pan-fired; hand-made tea is then carefully sorted, while the machine process also includes drying. Maojian tea follows spreading, heat-fixing, rolling, initial drying, leaf alignment, drying and aroma enhancement. For Shoumei-shaped green tea, spreading and heat-fixing are followed in the manual route by strip-rubbing to reveal down, finishing pan-firing and roasting, then sorting. The combined mechanical/manual route instead includes leaf alignment, shaping and drying. The standard applies to Dawu Green Tea approved under Announcement No. 209 of 2012 and does not automatically cover every process of the later registered “Dawu Tea” product. Chinese original / 中文原文：process：以DB42/T 998—2014所述“大悟绿茶”作为当地绿茶工艺参照：扁形茶摊放、杀青后做形、辉锅，手工成茶再精选，机械流程还包含烘干；毛尖茶依次摊放、杀青、揉捻、初干、理条、干燥和增香；寿眉形绿茶在摊放、杀青后，手工路线搓条显毫、辉锅烘焙并拣剔，机械与手工结合路线则经理条、整形和烘干。该标准适用于2012年第209号公告批准的大悟绿茶，不自动覆盖后来“大悟茶”登记产品的全部工艺。 Verification status: primary_source_verified Chinese original / 中文原文：核验状态：primary_source_verified DB42/T 998—2014 GI Product — Dawu Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/0f48ce9177e5c799a01b4ca34f90903f Chinese original / 中文原文：DB42/T 998—2014 地理标志产品 大悟绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/0f48ce9177e5c799a01b4ca34f90903f Step-by-step processing / Hands-on green tea route at Zhongpinxiang Cooperative, Fangfan Town, Dawu (2026 on-site college report). Chinese original / 中文原文：逐步工序 / 大悟芳畈镇众品香合作社绿茶实操路线（2026年学院现场报道） Applies to the named cooperative’s practical green-tea processing on May 15, 2026. Fangfan Town lies within the existing Dawu Tea protection area, but the original page provides no raw-material cultivar or certification information. It does not establish GI conformity certification or cover the article’s black tea and all tea forms across the county. Chinese original / 中文原文：适用2026年5月15日具名合作社实操绿茶。芳畈镇位于现有大悟茶保护范围内，但原页没有原料品种或认证信息，不据此宣称地标合格认证，也不涵盖文内红茶及全县所有茶型。 1. Spreading fresh leaves ： The report explicitly lists this as green-tea stage 1, without a unified temperature, duration, or leaf load. Key observations: Chinese original / 中文原文：1. 摊青：报道明确列出的第1道绿茶工序，未给统一温度、时长或投叶量。 关键观察： Vocational Education Nurtures Tea, Industry–Education Integration Builds Careers — Dawu County's Tea Technology Training for High-Calibre Farmers Concludes Successfully | https://hust.hbvtc.edu.cn/info/1018/2459.htm Chinese original / 中文原文：职教沃土育“茶” 产教融合兴“业”——大悟县高素质农民茶叶技术培训班圆满收官 | https://hust.hbvtc.edu.cn/info/1018/2459.htm 2. Heat-fixing ： The second green tea operation explicitly listed in the report, with no uniform temperature, duration or leaf load. Key observations: Chinese original / 中文原文：2. 杀青：报道明确列出的第2道绿茶工序，未给统一温度、时长或投叶量。 关键观察： Vocational Education Nurtures Tea, Industry–Education Integration Builds Careers — Dawu County's Tea Technology Training for High-Calibre Farmers Concludes Successfully | https://hust.hbvtc.edu.cn/info/1018/2459.htm Chinese original / 中文原文：职教沃土育“茶” 产教融合兴“业”——大悟县高素质农民茶叶技术培训班圆满收官 | https://hust.hbvtc.edu.cn/info/1018/2459.htm 3. Rolling ： The third green-tea stage explicitly listed in the report, without a uniform temperature, duration or leaf load. Key observations: Chinese original / 中文原文：3. 揉捻：报道明确列出的第3道绿茶工序，未给统一温度、时长或投叶量。 关键观察： Vocational Education Nurtures Tea, Industry–Education Integration Builds Careers — Dawu County's Tea Technology Training for High-Calibre Farmers Concludes Successfully | https://hust.hbvtc.edu.cn/info/1018/2459.htm Chinese original / 中文原文：职教沃土育“茶” 产教融合兴“业”——大悟县高素质农民茶叶技术培训班圆满收官 | https://hust.hbvtc.edu.cn/info/1018/2459.htm 4. Drying ： The report explicitly lists this as green-tea stage 4, without a unified temperature, duration, or leaf load. Key observations: Chinese original / 中文原文：4. 干燥：报道明确列出的第4道绿茶工序，未给统一温度、时长或投叶量。 关键观察： Vocational Education Nurtures Tea, Industry–Education Integration Builds Careers — Dawu County's Tea Technology Training for High-Calibre Farmers Concludes Successfully | https://hust.hbvtc.edu.cn/info/1018/2459.htm Chinese original / 中文原文：职教沃土育“茶” 产教融合兴“业”——大悟县高素质农民茶叶技术培训班圆满收官 | https://hust.hbvtc.edu.cn/info/1018/2459.htm 5. Aroma development ： The fifth green tea operation explicitly listed in the report, with no uniform temperature, duration or leaf load. Key observations: Chinese original / 中文原文：5. 提香：报道明确列出的第5道绿茶工序，未给统一温度、时长或投叶量。 关键观察： Vocational Education Nurtures Tea, Industry–Education Integration Builds Careers — Dawu County's Tea Technology Training for High-Calibre Farmers Concludes Successfully | https://hust.hbvtc.edu.cn/info/1018/2459.htm Chinese original / 中文原文：职教沃土育“茶” 产教融合兴“业”——大悟县高素质农民茶叶技术培训班圆满收官 | https://hust.hbvtc.edu.cn/info/1018/2459.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Different processing methods produce flat tea and strip-shaped tea. The flat tea is flat, smooth and lustrous, straight and sharply tapered. The strip-shaped tea is fine and tight with visible down, a high lasting aroma, bright tender-green liquor, a fresh mellow taste, a sweet aftertaste and soothing throat sensation, uniform infused leaves, and good endurance over repeated infusions. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：因制作加工工艺不同，产品分为扁形茶与条形茶。扁形茶外形扁平光润，挺直尖削；条形茶细紧显毫，高香持久，汤色嫩绿明亮，滋味鲜醇，回甘润喉，叶底匀整，耐冲泡。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2617 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2617页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / flat tea (this original sentence gives appearance only). ： Dry-leaf appearance: flat and glossy, straight with tapered tips Chinese original / 中文原文：2025地理标志保护要求 / 扁形茶（原文此句仅给外形）：干茶外形：扁平光润，挺直尖削 Evidence Status: primary_source_verified； Location in the source: PDF pages 2617–2619, Dawu Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2617—2619页，大悟茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Strip-Shaped Tea. ： Dry-leaf appearance: fine and tight with visible down. Liquor colour: bright tender green. Aroma: high and lasting. Taste: fresh and mellow, with returning sweetness and a smooth throat finish. Infused leaves: even. Chinese original / 中文原文：2025地理标志保护要求 / 条形茶：干茶外形：细紧显毫；汤色：嫩绿明亮；香气：高香持久；滋味：鲜醇，回甘润喉；叶底：匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 2617–2619, Dawu Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2617—2619页，大悟茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The entire territory of Dawu County: Sanlicheng Town, Daxin Town, Dongxin Township, Gaodian Township, Fengdian Town, Xuanhuadian Town, Huangzhan Town, Lüwang Town, Hekou Town, Sigu Town, Pengdian Township, Liuji Town, Xiadian Town, Xincheng Town, Yangping Town, Fangfan Town, Chengguan Town, High-Speed Rail Experimental Zone, County Economic Development Zone, and Wufengshan Resort Zone. In total: 3 townships, 14 towns, 3 zones, and 268 administrative villages. Geographic coordinates: 114°02′–114°35′ E, 31°18′–31°52′ N. Chinese original / 中文原文：保护产地范围：大悟县境全域，所辖区域包括三里城镇、大新镇、东新乡、高店乡、丰店镇、宣化店镇、黄站镇、吕王镇、河口镇、四姑镇、彭店乡、刘集镇、夏店镇、新城镇、阳平镇、芳畈镇、城关镇、高铁试验区、县经济开发区、悟峰山度假区共计3乡14镇3区，268个行政村。地理坐标：东经114°02′～114°35′，北纬31°18′～31°52′。 Raw materials & cultivars ： Echa No. 1. Chinese original / 中文原文：原料与品种：鄂茶1号。 Growing environment ： Soil is slightly acidic, pH 4.5–6.0, deep and loose, with organic matter ≥1.5%. Slopes should be below 25°, cultivation depth at least 60 cm, and obstructive compacted, reticulate, or plow-pan layers broken up. Chinese original / 中文原文：生长环境：土壤呈微酸性，pH值4.5～6.0，土层深厚松软，有机质含量≥1.5%。坡度应小于25°，开垦深度在60cm以上，破除土壤中埂隔层、网纹层和犁底层等障碍层。 Plucking requirements ： Hand-pick in separate rounds according to leaf tenderness, leaving leaves on the plant. Do not strip or grab; keep buds and leaves intact, even and clean. Chinese original / 中文原文：采摘要求：根据鲜叶嫩度人工分批采、留叶采。采摘不应捋采和抓采，保持芽叶完整，匀净。 Sensory qualities ： Different processing methods produce flat tea and strip-shaped tea. The flat tea is flat, smooth and lustrous, straight and sharply tapered. The strip-shaped tea is fine and tight with visible down, a high lasting aroma, bright tender-green liquor, a fresh mellow taste, a sweet aftertaste and soothing throat sensation, uniform infused leaves, and good endurance over repeated infusions. Chinese original / 中文原文：感官品质：因制作加工工艺不同，产品分为扁形茶与条形茶。扁形茶外形扁平光润，挺直尖削；条形茶细紧显毫，高香持久，汤色嫩绿明亮，滋味鲜醇，回甘润喉，叶底匀整，耐冲泡。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2617 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Infused sample of Wudao premium pre-Qingming Dawu Green Tea Chinese original / 中文原文：实物图：悟道明前精品大悟绿茶冲泡样本 https://img.alicdn.com/bao/uploaded/i3/11132152/O1CN01ABGDPM1RlfSqBcUI0_!!11132152.jpg_250x250q75.jpg https://www.tesegu.com/chaoshi/208801.html Basis for the match: This image in the public page's related recommendations has its own product title: 'Wudao Premium Pre-Qingming Dawu Green Tea, 2026 New Tea, Dawu Baiyuan High-Mountain Mist Special-Grade Spring Tea Specialty'. The original image directly bears the wording 'Premium Pre-Qingming Dawu Green Tea', and the glass visibly contains tea liquor and infused buds and leaves. The page's main Longjian product image was not borrowed. The original page also displays the Wudao Tea brand shop and merchant information locating it in Xiaogan, Hubei. Chinese original / 中文原文：对应依据：公开页相关推荐中的这一张图具有独立商品标题“悟道牌明前精品大悟绿茶2026年新茶大悟柏园高山云雾特级春茶特产”。原图直接印“明前精品 大悟绿茶”，玻璃杯可见茶汤及冲泡芽叶；没有借用页面主商品龙剑图。原页同时展示悟道茶品牌店、湖北孝感的商家信息。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A brewed sample of Wudao-brand Premium Pre-Qingming Dawu Green Tea from the Baiyuan area of Dawu, showing only that specific product. The original product card is 250 pixels, not a close-up of dry leaves. Chinese original / 中文原文：样本范围：大悟柏园地区悟道牌“明前精品大悟绿茶”商品的冲泡样本，仅展示该细分商品；250像素原始商品卡，非干茶近照。 Baojing Huangjin Tea Chinese original / 中文原文：保靖黄金茶 Baojing County, Xiangxi Tujia and Miao Autonomous Prefecture, Hunan Chinese original / 中文原文：湖南省湘西土家族苗族自治州保靖县 identity： Baojing Huangjin Tea comes from Baojing County, Hunan. This entry records the product within its GI-protected area. The protection requirements describe fine, even, tight, slightly curved emerald-green strips with down; bright liquor; a high, penetrating, lasting chestnut aroma; a fresh brisk taste; and bright yellow-green infused leaves. Chinese original / 中文原文：identity：保靖黄金茶产自湖南省保靖县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条细匀紧、翠绿稍弯、有毫，内质汤色明亮、香气高锐持久、栗香，滋味鲜爽，叶底黄绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Limited to the Baojing Huangjincha population and superior lines selected from that population. Chinese original / 中文原文：raw_material：局限于保靖黄金茶群体品种及从保靖黄金茶群体品种中选育出来的优良株系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose gently sloping land at or below 1,200 m in elevation, ideally 300–800 m, with a natural slope at most 25°. Shaded slopes at 800 m or higher are unsuitable for tea planting. Soil should be naturally fertile, deep, loose, well aerated and free of impermeable layers or standing water, with abundant humus and nutrients: acidic red, yellow or purple soil. Basic tea-garden soil conditions are a total soil depth of ≥100 cm, groundwater at least 100 cm below the surface, and a pH of 4.0–5.5 measured in water. Chinese original / 中文原文：environment：选择海拔高度1200m以下（最适合海拔高度300～800m），自然坡度25°以下的平缓地势。海拔800m以上的阴坡不宜植茶。自然肥力高，土层深后，质地疏松，通气性良好，土体无隔层，不积水，腐殖质含量高，养分丰富的酸性红、黄壤土或紫色土。茶园土壤的基本条件：全土层厚度≥100cm、地下水位在100cm以下，pH值（水浸）4.0～5.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： 1. Picking time and standard. Pick in spring, using one bud and one unfolded leaf. Fresh leaves must have intact buds and leaves and be fresh, tender, even and clean. Chinese original / 中文原文：harvest：1.采摘时间和标准。采摘期为春季。采摘标准为一芽一叶开展。鲜叶质量要求芽叶完整，鲜嫩匀净。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing sequence: spreading fresh leaves → heat-fixing → rolling → breaking up clumps → initial drying → curling the downy strips → secondary drying → finished product. Spread fresh leaves 2–5 cm deep. The temperature inside the heat-fixing drum about 20 cm from the feed end is around 130°C, with an outlet temperature at least 90°C; heat-fix evenly and thoroughly. Roll using light–heavy–light pressure until the leaves form strips and tea juice emerges. Drying: initially dry/pan-fire until 60% dry, then remove and spread to cool. Finish by drum-drying, baking, or pan-firing until the leaves turn to powder when pinched and aroma is strong, reaching moisture content no more than 5%. Chinese original / 中文原文：process：工艺流程：鲜叶摊放→杀青→揉捻→解块→初烘→曲毫→复烘→成品。鲜叶摊放厚度2～5cm。杀青机投叶端20cm处筒内温度130℃左右，出筒温度90℃以上，直至杀透杀匀。揉捻掌握轻—重—轻揉捻原则，揉至茶叶成条，茶汁溢出。干燥：初烘炒至六成干，出锅摊凉。足干滚（烘）炒至手捏成粉，香气盛发，使其含水量5%以下。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, even, tight, slightly curved emerald-green strips with down; bright liquor; a high, penetrating, lasting chestnut aroma; a fresh brisk taste; and bright yellow-green infused leaves. Chinese original / 中文原文：quality：外形条细匀紧、翠绿稍弯、有毫，内质汤色明亮、香气高锐持久、栗香，滋味鲜爽，叶底黄绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Baojing Huangjin Tea is linked to ancient tea-tree resources around Lüdong Mountain and the planting tradition of Huangjin Village. Local materials preserve a naming story about a circuit intendant awarding gold. The modern industry continues through ancient-tree protection, geographical indications, and brand management; legendary dates are not treated as a confirmed invention date. Chinese original / 中文原文：history：保靖黄金茶与吕洞山一带的古茶树资源、黄金村种植传统相连。地方资料保存道台赏金的命名故事；现代产业则通过古茶树保护、地理标志与品牌经营继续发展，传说年代不作为确定创制时间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Into the spring mountains to explore tea | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/201909/t20190918_10393743.html Chinese original / 中文原文：春山问茶去 | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/201909/t20190918_10393743.html Baojing Huangjin tea brings prosperity to Hunan villages | https://amr.hunan.gov.cn/amr/xxx/mtzsx/202401/t20240131_32639359.html Chinese original / 中文原文：保靖黄金茶富了湘村 | https://amr.hunan.gov.cn/amr/xxx/mtzsx/202401/t20240131_32639359.html culture： Huangjin Village, inhabited by Tujia and Miao communities, connects tea gardens with village life and tea-tourism experiences. Protection of old tea trees and demonstrations of traditional picking and processing bring attention to local germplasm alongside village culture. Chinese original / 中文原文：culture：土家族苗族聚居的黄金村把茶园与村寨生活、茶旅体验连接起来。古茶树保护和传统采制展示，使地方种质资源与村落文化共同受到关注。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Into the spring mountains to explore tea | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/201909/t20190918_10393743.html Chinese original / 中文原文：春山问茶去 | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/201909/t20190918_10393743.html Baojing Huangjin tea brings prosperity to Hunan villages | https://amr.hunan.gov.cn/amr/xxx/mtzsx/202401/t20240131_32639359.html Chinese original / 中文原文：保靖黄金茶富了湘村 | https://amr.hunan.gov.cn/amr/xxx/mtzsx/202401/t20240131_32639359.html region： Baojing County, Xiangxi Tujia and Miao Autonomous Prefecture, Hunan Chinese original / 中文原文：region：湖南省湘西土家族苗族自治州保靖县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Into the spring mountains to explore tea | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/201909/t20190918_10393743.html Chinese original / 中文原文：春山问茶去 | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/201909/t20190918_10393743.html Baojing Huangjin tea brings prosperity to Hunan villages | https://amr.hunan.gov.cn/amr/xxx/mtzsx/202401/t20240131_32639359.html Chinese original / 中文原文：保靖黄金茶富了湘村 | https://amr.hunan.gov.cn/amr/xxx/mtzsx/202401/t20240131_32639359.html Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 2657–2659, the Baojing Huangjin Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2657—2659页，保靖黄金茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Breaking up clumps ： The original lists 'breaking up clumps' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 解块：原文将“解块”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Initial baking ： The original lists “initial drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 初烘：原文将“初烘”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Curled downy form ： The original lists “curling the downy strips” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 曲毫：原文将“曲毫”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat baking ： The original lists 'second baking' as stage 7 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 复烘：原文将“复烘”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, even, tight, slightly curved emerald-green strips with down; bright liquor; a high, penetrating, lasting chestnut aroma; a fresh brisk taste; and bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条细匀紧、翠绿稍弯、有毫，内质汤色明亮、香气高锐持久、栗香，滋味鲜爽，叶底黄绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2657 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2657页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of three townships and towns in Baojing County, Hunan: Hulu Town, Hangsha Township and Shuitianhe Town. Chinese original / 中文原文：保护产地范围：湖南省保靖县葫芦镇、夯沙乡、水田河镇等3个乡镇现辖行政区域。 Raw materials & cultivars ： Limited to the Baojing Huangjincha population and superior lines selected from that population. Chinese original / 中文原文：原料与品种：局限于保靖黄金茶群体品种及从保靖黄金茶群体品种中选育出来的优良株系。 Growing environment ： Choose gently sloping land at or below 1,200 m in elevation, ideally 300–800 m, with a natural slope at most 25°. Shaded slopes at 800 m or higher are unsuitable for tea planting. Soil should be naturally fertile, deep, loose, well aerated and free of impermeable layers or standing water, with abundant humus and nutrients: acidic red, yellow or purple soil. Basic tea-garden soil conditions are a total soil depth of ≥100 cm, groundwater at least 100 cm below the surface, and a pH of 4.0–5.5 measured in water. Chinese original / 中文原文：生长环境：选择海拔高度1200m以下（最适合海拔高度300～800m），自然坡度25°以下的平缓地势。海拔800m以上的阴坡不宜植茶。自然肥力高，土层深后，质地疏松，通气性良好，土体无隔层，不积水，腐殖质含量高，养分丰富的酸性红、黄壤土或紫色土。茶园土壤的基本条件：全土层厚度≥100cm、地下水位在100cm以下，pH值（水浸）4.0～5.5。 Plucking requirements ： 1. Picking time and standard. Pick in spring, using one bud and one unfolded leaf. Fresh leaves must have intact buds and leaves and be fresh, tender, even and clean. Chinese original / 中文原文：采摘要求：1.采摘时间和标准。采摘期为春季。采摘标准为一芽一叶开展。鲜叶质量要求芽叶完整，鲜嫩匀净。 Processing requirements ： Processing sequence: spreading fresh leaves → heat-fixing → rolling → breaking up clumps → initial drying → curling the downy strips → secondary drying → finished product. Spread fresh leaves 2–5 cm deep. The temperature inside the heat-fixing drum about 20 cm from the feed end is around 130°C, with an outlet temperature at least 90°C; heat-fix evenly and thoroughly. Roll using light–heavy–light pressure until the leaves form strips and tea juice emerges. Drying: initially dry/pan-fire until 60% dry, then remove and spread to cool. Finish by drum-drying, baking, or pan-firing until the leaves turn to powder when pinched and aroma is strong, reaching moisture content no more than 5%. Chinese original / 中文原文：加工要求：工艺流程：鲜叶摊放→杀青→揉捻→解块→初烘→曲毫→复烘→成品。鲜叶摊放厚度2～5cm。杀青机投叶端20cm处筒内温度130℃左右，出筒温度90℃以上，直至杀透杀匀。揉捻掌握轻—重—轻揉捻原则，揉至茶叶成条，茶汁溢出。干燥：初烘炒至六成干，出锅摊凉。足干滚（烘）炒至手捏成粉，香气盛发，使其含水量5%以下。 Sensory qualities ： Fine, even, tight, slightly curved emerald-green strips with down; bright liquor; a high, penetrating, lasting chestnut aroma; a fresh brisk taste; and bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：外形条细匀紧、翠绿稍弯、有毫，内质汤色明亮、香气高锐持久、栗香，滋味鲜爽，叶底黄绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2657 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Baojing Huangjin tea No. 8 Chinese original / 中文原文：实物图：保靖黄金茶8号干茶样本 https://img01.yzcdn.cn/upload_files/2024/04/03/FhGV69kavu0SKpvW32fq2nINAYjT.jpg!middle.jpg https://detail.youzan.com/show/goods?alias=26yyohf6ok9wgzb&from_source=gbox_seo Basis for the match: The specific product title is Baojing Huangjin Tea No. 8. The main image and text belong to this item; the named-brand photo clearly shows curled, downy dry tea. Baojing origin matches the GI. Chinese original / 中文原文：对应依据：具体商品标题为保靖黄金茶8号，主图与文字属于本商品，品牌具名照片清晰展示卷曲显毫干茶；产区名保靖与该地标吻合。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A premium pre-Qingming Baojing Huangjin Tea No. 8 sample sold by Jumingyuan. No inference is made that No. 8 is a tea cultivar, nor that it represents grades across the whole area. Chinese original / 中文原文：样本范围：聚茗缘商家销售的保靖黄金茶8号明前精品样本；不推断8号是茶树品种，不代表全产区等级。 Taiqing Shuangshang Lüya Tea Chinese original / 中文原文：太青双上绿芽茶 Taiqingshan and the GI protected area in Lixian, Changde, Hunan. Chinese original / 中文原文：湖南省常德市澧县太青山及地理标志保护范围 identity： Taiqing Shuangshang Lüya Tea comes from Li County, Hunan Province. This entry records products within the geographical indication protection area. The protection requirements describe its sensory characteristics as follows: elegant, flat, straight dry leaves, lustrous emerald green with visible white down; clear, bright liquor colour; mellow, full, sweet, brisk taste; a pronounced, fresh, lasting aroma with distinctive chestnut fragrance and a long aftertaste; and fresh, bright tender-green infused leaves with full, intact, uniform, highly elastic buds. Chinese original / 中文原文：identity：太青双上绿芽茶产自湖南省澧县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：干茶外形扁直秀丽，色泽翠绿光润、白毫显露；汤色清澈明亮、滋味醇厚甘爽；香气高鲜持久，有特殊栗香，回味悠长；叶底嫩绿鲜亮，芽头饱满、完整、匀齐，弹性强。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Taiqing Shuangshang Lüya tea. Chinese original / 中文原文：raw_material：太青双上绿芽茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 500–1200 m; sandy loam, loam, or clay loam; soil pH 5.0–6.0; calcium no more than 0.2%; soil depth at least 1 m. Chinese original / 中文原文：environment：海拔高度500～1200m，土壤类型为沙壤土、壤土、粘壤土，土壤pH值5.0～6.0，含钙量不超过0.2%，土层厚1m以上。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick at the appropriate time and transport during harvesting to the designated site in clean woven bamboo containers or baskets. After passing inspection, spread on bamboo mats. Chinese original / 中文原文：harvest：适时采摘，边采摘边用清洁的篾制篓、篮等运输到指定地点，检验合格后用竹垫摊青。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing sequence: spreading fresh leaves → heat-fixing → air cleaning and cooling → initial drying → raising the down → assisted hand shaping and down-raising → cooling → final drying and aroma enhancement. 1. Spreading fresh leaves. Usually spread spring tea for 6–8 hours and autumn tea for 2–3 hours. Spread fresh leaves on woven bamboo trays or drying mats no more than 3 cm deep; in spreading/withering troughs, no more than 5 cm deep. Turn 1–2 times during spreading. Keep the spread leaves’ moisture content at 70%–72%, with no damage, pile deterioration, or reddening. 2. Heat-fixing. Control the inner-wall temperature about 20 cm from the feed end of the heat-fixing machine at around 230°C; air temperature inside the drum 10–20 cm from the outlet should be at least 90°C. Leaf transit time is about 90 seconds. Begin feeding when the heat is broadly stable, keeping both the feeding rate and amount even. Feed leaves 45–50 times per minute. Fixed-leaf moisture content should remain at about 62%. The leaves should be dark green, with slightly curled edges and an emerging fresh aroma. 3. Air cleaning and cooling. Spread fixed leaves evenly and thinly on small woven bamboo trays or drying mats to release heat, no more than 1 cm deep. After cooling for about 15 minutes, remove loose single leaves, woody stems, and other foreign matter. 4. Initial drying. Maintain 110–130°C for about 5–8 minutes. Spread evenly, no more than 1 cm deep. The endpoint is when the partly processed leaves do not stick to the hand when squeezed, feel slightly prickly, and have a moisture content of 45%–50%. 5. Raising the down. Work at about 60–80°C for about 10–15 minutes. Add the leaves when the temperature reaches about 80°C, then straighten, form, and shape the strips. When the leaves are 70%–80% dry, begin raising the down. Use flexible force so the leaves rub against one another and expose their white down. The strips should be tightly formed, curled, and even, with an emerald-green color, visible white down, and an emerging aroma. 6. Assisted hand shaping and down-raising. Straighten, form, and shape the strips to reveal their white down. Endpoint: tight, flat, straight, and even strips, emerald green in color, with visible white down and an emerging aroma. 7. Cooling. Cool for about 30–40 minutes. Key point: spread the leaves evenly and thinly in neutral woven bamboo trays, no more than 2 cm deep. 8. Final drying and aroma enhancement. Place the cooled leaves layer by layer in an aroma-enhancement machine, and dry to a moisture content no more than 5%. Remove and spread to cool to room temperature, then pack in large bags, seal, and store. Chinese original / 中文原文：process：加工流程：鲜叶摊放→杀青→清风、摊凉→初干→提毫→手工辅助整形、提毫→摊凉→足干提香。1.鲜叶摊放。一般春茶摊放时间为6-8小时，秋茶2-3小时。将鲜叶摊于篾盘、竹晒垫上，厚度不超过3cm。摊于摊青痿调槽内，厚度不超过5cm。中途翻叶1～2次。经摊放的鲜叶含水量控制在70%～72%，无损伤、堆沤、红变等现象。2.杀青。杀青机投叶端20cm处内壁温度控制在230℃左右，出口端10～20cm处筒内空气温度90℃以上。出叶时间为90秒左右。火温基本稳定开始投叶，投叶速度和投叶量要求均匀。每分钟投叶45～50次。杀青叶含水量程度保持在62%左右。叶色暗绿，叶边缘略卷缩，透发清香。3.清风、摊凉。杀青叶均匀薄摊于小篾盘或晒垫上散热，厚度不超过1cm，降温15分钟左右后除掉单叶片木梗和其它杂质。4.初干。温度控制在110～130℃，时间约5-8分钟。摊叶要求均匀，厚度不超过1cm。程度掌握在：手握茶坯不粘手、略有刺手感，茶叶含水量45%～50%。5.提毫。温度约60～80℃。时间约10-15分钟。当温度达到80℃左右时投放茶叶，理条、做条、整形。待茶叶七至八成干时，开始提毫。用活力使茶叶相互摩擦，促使茶叶白毫显露。茶叶外形条索紧结卷曲、匀整，色泽翠绿，白毫显露，香气透发。6.手工辅助整形、提毫。理条、做条、整形，促使茶叶白毫显露。程度：茶叶外形条索紧结扁直、匀整，色泽翠绿，白毫显露，香气透发。7.摊凉。时间约30-40分钟。技术要点：茶叶均匀薄摊于中性篾盘中，厚度不超过2cm。8.足干提香。摊凉的茶叶逐层放入提香机，足干至茶叶含水量5%以内，下机摊凉至室温时，初大袋包装密封入库贮藏。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： The dry leaves are flat, straight and elegant, with a smooth, lustrous vivid-green colour and visible white down. The liquor is clear and bright, and the taste rich, mellow, sweet and brisk. The aroma is high, fresh and lasting, with a distinctive chestnut note and a long aftertaste. Infused leaves are tender green, fresh and bright, with plump, intact, uniform buds and strong elasticity. When brewed in a glass, the buds stand upright and graceful. There are approximately 80,000 dry buds/kg. Dry-tea moisture content is at most 5%; the leaves feel slightly prickly in the hand and crumble with a light pinch. Chinese original / 中文原文：quality：干茶外形扁直秀丽，色泽翠绿光润、白毫显露；汤色清澈明亮、滋味醇厚甘爽；香气高鲜持久，有特殊栗香，回味悠长；叶底嫩绿鲜亮，芽头饱满、完整、匀齐，弹性强。冲泡杯中，茶芽直竖，亭亭玉立。干茶芽头80000个/kg左右。干茶含水量5%以下，手握微感刺手，轻捏即碎。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The hand-making technique of Taiqing Shuangshang Lüya Tea is transmitted in the Taiqing Mountain tea area of Li County. Changde’s 2024 heritage project summary explicitly includes the provincial project “Green Tea Making (Taiqing Shuangshang Lüya Tea Hand-Making Technique),” providing a verifiable record of contemporary protection and teaching. Chinese original / 中文原文：history：太青双上绿芽茶的手工技艺依托澧县太青山茶区传承。常德市2024年非遗项目汇总明确收录省级“绿茶制作技艺（太青双上绿芽茶手工制作技艺）”，为当代保护与传习提供可核查记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Summary of Changde Intangible Cultural Heritage Projects (341 items). | https://www.changde.gov.cn/ztlmu/wdcdapp/zjcd/fwzwh1__lccd/whcd/fwzwh/content_1067311 Chinese original / 中文原文：常德市非物质文化遗产项目汇总（341项） | https://www.changde.gov.cn/ztlmu/wdcdapp/zjcd/fwzwh1__lccd/whcd/fwzwh/content_1067311 “Taiqing Tea Songs” ring out in Xiejiaping | https://www.changde.gov.cn/cdzx/qxdt/content_1044641 Chinese original / 中文原文：“太青茶歌”唱响卸甲坪 | https://www.changde.gov.cn/cdzx/qxdt/content_1044641 culture： Taiqing Village turns tea-picking labour into tea songs and dances and presents hand tea-making arts at neighbourly exchange events on the Hunan–Hubei border. Tea is both villagers' production experience and cultural content connecting everyday interactions between the two areas. Chinese original / 中文原文：culture：太青村把采茶劳动编成茶歌、舞蹈，并在湘鄂交界的邻里交流活动中展示手工茶艺。茶既是村民生产经验，也是连接两地日常往来的文化内容。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Summary of Changde Intangible Cultural Heritage Projects (341 items). | https://www.changde.gov.cn/ztlmu/wdcdapp/zjcd/fwzwh1__lccd/whcd/fwzwh/content_1067311 Chinese original / 中文原文：常德市非物质文化遗产项目汇总（341项） | https://www.changde.gov.cn/ztlmu/wdcdapp/zjcd/fwzwh1__lccd/whcd/fwzwh/content_1067311 “Taiqing Tea Songs” ring out in Xiejiaping | https://www.changde.gov.cn/cdzx/qxdt/content_1044641 Chinese original / 中文原文：“太青茶歌”唱响卸甲坪 | https://www.changde.gov.cn/cdzx/qxdt/content_1044641 region： Taiqingshan and the GI protected area in Lixian, Changde, Hunan. Chinese original / 中文原文：region：湖南省常德市澧县太青山及地理标志保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Summary of Changde Intangible Cultural Heritage Projects (341 items). | https://www.changde.gov.cn/ztlmu/wdcdapp/zjcd/fwzwh1__lccd/whcd/fwzwh/content_1067311 Chinese original / 中文原文：常德市非物质文化遗产项目汇总（341项） | https://www.changde.gov.cn/ztlmu/wdcdapp/zjcd/fwzwh1__lccd/whcd/fwzwh/content_1067311 “Taiqing Tea Songs” ring out in Xiejiaping | https://www.changde.gov.cn/cdzx/qxdt/content_1044641 Chinese original / 中文原文：“太青茶歌”唱响卸甲坪 | https://www.changde.gov.cn/cdzx/qxdt/content_1044641 Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 2731–2734, the processing section for Taiqing Shuangshang Lüya Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2731—2734页，太青双上绿芽茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： Spring tea is generally spread for 6–8 hours and autumn tea for 2–3 hours. Spread fresh leaves no deeper than 3 cm in bamboo trays or on bamboo drying mats, or no deeper than 5 cm in a spreading/withering trough. Turn 1–2 times during the process. After spreading, control fresh-leaf moisture content at 70%–72%, without damage, wet-pile deterioration or reddening. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：一般春茶摊放时间为6-8小时，秋茶2-3小时。将鲜叶摊于篾盘、竹晒垫上，厚度不超过3cm。摊于摊青痿调槽内，厚度不超过5cm。中途翻叶1～2次。经摊放的鲜叶含水量控制在70%～72%，无损伤、堆沤、红变等现象。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Maintain the heat-fixing machine's inner-wall temperature at approximately 230°C, measured 20 cm from the feeding end, and the air temperature inside the drum at 90°C or higher, measured 10–20 cm from the outlet. Leaf transit time is approximately 90 seconds. Begin feeding when the heat is essentially stable, keeping feed speed and quantity uniform, with 45–50 feeds per minute. Maintain the heat-fixed leaves at approximately 62% moisture. The leaves should be dark green with slightly curled edges and a fresh aroma. Key observations: Chinese original / 中文原文：2. 杀青：杀青机投叶端20cm处内壁温度控制在230℃左右，出口端10～20cm处筒内空气温度90℃以上。出叶时间为90秒左右。火温基本稳定开始投叶，投叶速度和投叶量要求均匀。每分钟投叶45～50次。杀青叶含水量程度保持在62%左右。叶色暗绿，叶边缘略卷缩，透发清香。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Air-cooling and spreading to cool ： Spread fixed leaves thinly and evenly on small bamboo trays or drying mats, no more than 1 cm deep, to release heat. After about 15 minutes of cooling, remove detached leaves, woody stems and other impurities. Key observations: Chinese original / 中文原文：3. 清风、摊凉：杀青叶均匀薄摊于小篾盘或晒垫上散热，厚度不超过1cm，降温15分钟左右后除掉单叶片木梗和其它杂质。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial drying ： Maintain 110–130°C for approximately 5–8 minutes. Spread the leaves evenly, no deeper than 1 cm. The appropriate endpoint is when the intermediate tea does not stick to the hand and feels slightly prickly, with a moisture content of 45%–50%. Key observations: Chinese original / 中文原文：4. 初干：温度控制在110～130℃，时间约5-8分钟。摊叶要求均匀，厚度不超过1cm。程度掌握在：手握茶坯不粘手、略有刺手感，茶叶含水量45%～50%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Bringing out down ： Temperature: about 60–80°C; duration: about 10–15 minutes. Load the tea when the temperature reaches about 80°C, then align the leaves, form strips and shape. At 70%–80% dryness, begin bringing out the down. Work the leaves so they rub against one another and expose white down. The finished strips should be tight, curled and even, emerald green with visible white down and a fully expressed aroma. Key observations: Chinese original / 中文原文：5. 提毫：温度约60～80℃。时间约10-15分钟。当温度达到80℃左右时投放茶叶，理条、做条、整形。待茶叶七至八成干时，开始提毫。用活力使茶叶相互摩擦，促使茶叶白毫显露。茶叶外形条索紧结卷曲、匀整，色泽翠绿，白毫显露，香气透发。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Manual assistance with shaping and bringing out the down ： Align leaves, form strips and shape to reveal white down. Target: tight, flat, straight, even strips, emerald green with visible white down and fully expressed aroma. Key observations: Chinese original / 中文原文：6. 手工辅助整形、提毫：理条、做条、整形，促使茶叶白毫显露。程度：茶叶外形条索紧结扁直、匀整，色泽翠绿，白毫显露，香气透发。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Spreading to cool ： About 30–40 minutes. Technical point: spread tea evenly and thinly on neutral bamboo trays, no more than 2 cm thick. Key observations: Chinese original / 中文原文：7. 摊凉：时间约30-40分钟。技术要点：茶叶均匀薄摊于中性篾盘中，厚度不超过2cm。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Drying fully and developing aroma ： Place the cooled tea layer by layer in an aroma-finishing machine and dry fully to a moisture content within 5%. Remove and cool to room temperature, then seal in initial bulk bags and store. Key observations: Chinese original / 中文原文：8. 足干提香：摊凉的茶叶逐层放入提香机，足干至茶叶含水量5%以内，下机摊凉至室温时，初大袋包装密封入库贮藏。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： The dry leaves are flat, straight and elegant, with a smooth, lustrous vivid-green colour and visible white down. The liquor is clear and bright, and the taste rich, mellow, sweet and brisk. The aroma is high, fresh and lasting, with a distinctive chestnut note and a long aftertaste. Infused leaves are tender green, fresh and bright, with plump, intact, uniform buds and strong elasticity. When brewed in a glass, the buds stand upright and graceful. There are approximately 80,000 dry buds/kg. Dry-tea moisture content is at most 5%; the leaves feel slightly prickly in the hand and crumble with a light pinch. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：干茶外形扁直秀丽，色泽翠绿光润、白毫显露；汤色清澈明亮、滋味醇厚甘爽；香气高鲜持久，有特殊栗香，回味悠长；叶底嫩绿鲜亮，芽头饱满、完整、匀齐，弹性强。冲泡杯中，茶芽直竖，亭亭玉立。干茶芽头80000个/kg左右。干茶含水量5%以下，手握微感刺手，轻捏即碎。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2731 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2731页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Seven towns and townships in Li County: Taiqing and Yangjiafang townships; Huolianpo, Ganxitan, Fangshiping and Matoupu towns; and Dongshi Township. Coordinates: 111°12′35″–111°31′34″ E, 29°42′57″–29°57′39″ N. Chinese original / 中文原文：保护产地范围：澧县所辖太青乡，杨家坊乡，火连坡镇，甘溪滩镇，方石坪镇，码头铺镇，洞市乡等7个乡镇。地理坐标：东经111°12′35″～111°31′34″，北纬29°42′57″～29°57′39″。 Raw materials & cultivars ： Taiqing Shuangshang Lüya tea. Chinese original / 中文原文：原料与品种：太青双上绿芽茶。 Growing environment ： Elevation 500–1200 m; sandy loam, loam, or clay loam; soil pH 5.0–6.0; calcium no more than 0.2%; soil depth at least 1 m. Chinese original / 中文原文：生长环境：海拔高度500～1200m，土壤类型为沙壤土、壤土、粘壤土，土壤pH值5.0～6.0，含钙量不超过0.2%，土层厚1m以上。 Plucking requirements ： Pick at the appropriate time and transport during harvesting to the designated site in clean woven bamboo containers or baskets. After passing inspection, spread on bamboo mats. Chinese original / 中文原文：采摘要求：适时采摘，边采摘边用清洁的篾制篓、篮等运输到指定地点，检验合格后用竹垫摊青。 Processing requirements ： Processing sequence: spreading fresh leaves → heat-fixing → air cleaning and cooling → initial drying → raising the down → assisted hand shaping and down-raising → cooling → final drying and aroma enhancement. 1. Spreading fresh leaves. Usually spread spring tea for 6–8 hours and autumn tea for 2–3 hours. Spread fresh leaves on woven bamboo trays or drying mats no more than 3 cm deep; in spreading/withering troughs, no more than 5 cm deep. Turn 1–2 times during spreading. Keep the spread leaves’ moisture content at 70%–72%, with no damage, pile deterioration, or reddening. 2. Heat-fixing. Control the inner-wall temperature about 20 cm from the feed end of the heat-fixing machine at around 230°C; air temperature inside the drum 10–20 cm from the outlet should be at least 90°C. Leaf transit time is about 90 seconds. Begin feeding when the heat is broadly stable, keeping both the feeding rate and amount even. Feed leaves 45–50 times per minute. Fixed-leaf moisture content should remain at about 62%. The leaves should be dark green, with slightly curled edges and an emerging fresh aroma. 3. Air cleaning and cooling. Spread fixed leaves evenly and thinly on small woven bamboo trays or drying mats to release heat, no more than 1 cm deep. After cooling for about 15 minutes, remove loose single leaves, woody stems, and other foreign matter. 4. Initial drying. Maintain 110–130°C for about 5–8 minutes. Spread evenly, no more than 1 cm deep. The endpoint is when the partly processed leaves do not stick to the hand when squeezed, feel slightly prickly, and have a moisture content of 45%–50%. 5. Raising the down. Work at about 60–80°C for about 10–15 minutes. Add the leaves when the temperature reaches about 80°C, then straighten, form, and shape the strips. When the leaves are 70%–80% dry, begin raising the down. Use flexible force so the leaves rub against one another and expose their white down. The strips should be tightly formed, curled, and even, with an emerald-green color, visible white down, and an emerging aroma. 6. Assisted hand shaping and down-raising. Straighten, form, and shape the strips to reveal their white down. Endpoint: tight, flat, straight, and even strips, emerald green in color, with visible white down and an emerging aroma. 7. Cooling. Cool for about 30–40 minutes. Key point: spread the leaves evenly and thinly in neutral woven bamboo trays, no more than 2 cm deep. 8. Final drying and aroma enhancement. Place the cooled leaves layer by layer in an aroma-enhancement machine, and dry to a moisture content no more than 5%. Remove and spread to cool to room temperature, then pack in large bags, seal, and store. Chinese original / 中文原文：加工要求：加工流程：鲜叶摊放→杀青→清风、摊凉→初干→提毫→手工辅助整形、提毫→摊凉→足干提香。1.鲜叶摊放。一般春茶摊放时间为6-8小时，秋茶2-3小时。将鲜叶摊于篾盘、竹晒垫上，厚度不超过3cm。摊于摊青痿调槽内，厚度不超过5cm。中途翻叶1～2次。经摊放的鲜叶含水量控制在70%～72%，无损伤、堆沤、红变等现象。2.杀青。杀青机投叶端20cm处内壁温度控制在230℃左右，出口端10～20cm处筒内空气温度90℃以上。出叶时间为90秒左右。火温基本稳定开始投叶，投叶速度和投叶量要求均匀。每分钟投叶45～50次。杀青叶含水量程度保持在62%左右。叶色暗绿，叶边缘略卷缩，透发清香。3.清风、摊凉。杀青叶均匀薄摊于小篾盘或晒垫上散热，厚度不超过1cm，降温15分钟左右后除掉单叶片木梗和其它杂质。4.初干。温度控制在110～130℃，时间约5-8分钟。摊叶要求均匀，厚度不超过1cm。程度掌握在：手握茶坯不粘手、略有刺手感，茶叶含水量45%～50%。5.提毫。温度约60～80℃。时间约10-15分钟。当温度达到80℃左右时投放茶叶，理条、做条、整形。待茶叶七至八成干时，开始提毫。用活力使茶叶相互摩擦，促使茶叶白毫显露。茶叶外形条索紧结卷曲、匀整，色泽翠绿，白毫显露，香气透发。6.手工辅助整形、提毫。理条、做条、整形，促使茶叶白毫显露。程度：茶叶外形条索紧结扁直、匀整，色泽翠绿，白毫显露，香气透发。7.摊凉。时间约30-40分钟。技术要点：茶叶均匀薄摊于中性篾盘中，厚度不超过2cm。8.足干提香。摊凉的茶叶逐层放入提香机，足干至茶叶含水量5%以内，下机摊凉至室温时，初大袋包装密封入库贮藏。 Sensory qualities ： The dry leaves are flat, straight and elegant, with a smooth, lustrous vivid-green colour and visible white down. The liquor is clear and bright, and the taste rich, mellow, sweet and brisk. The aroma is high, fresh and lasting, with a distinctive chestnut note and a long aftertaste. Infused leaves are tender green, fresh and bright, with plump, intact, uniform buds and strong elasticity. When brewed in a glass, the buds stand upright and graceful. There are approximately 80,000 dry buds/kg. Dry-tea moisture content is at most 5%; the leaves feel slightly prickly in the hand and crumble with a light pinch. Chinese original / 中文原文：感官品质：干茶外形扁直秀丽，色泽翠绿光润、白毫显露；汤色清澈明亮、滋味醇厚甘爽；香气高鲜持久，有特殊栗香，回味悠长；叶底嫩绿鲜亮，芽头饱满、完整、匀齐，弹性强。冲泡杯中，茶芽直竖，亭亭玉立。干茶芽头80000个/kg左右。干茶含水量5%以下，手握微感刺手，轻捏即碎。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2731 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： Three new targeted queries concerned Sun Yunxiu product photographs, the 250 g packaging specification and the flagship shop. Relevant results still led to old brand-personality reports or heritage introductions; no new readable exact SKU or original finished-tea image was found. Old packaged supply-and-marketing products, Shimen Taiqing-brand material and the suspected mismatched CNR tea image were not reopened. No new image was downloaded or viewed. Chinese original / 中文原文：实物图核查：3条新定向查询围绕孙运秀产品照片、250g包装规格及旗舰店；相关结果仍为旧品牌人物稿/非遗介绍，未发现新可读准确SKU或成茶原图。没有重开旧供销封装产品、石门太青牌或央广疑似错茶图。未下载或查看新图片。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Taoyuan Black Tea Chinese original / 中文原文：桃源红茶 Taoyuan County, Changde, Hunan Chinese original / 中文原文：湖南省常德市桃源县 identity： Taoyuan Black Tea comes from Taoyuan County, Hunan Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender, uniform strips and a glossy jet-black colour; a rich, lasting sweet aroma; a sweet, mellow, fresh and brisk taste; bright red liquor with a golden ring; and tender, soft, uniformly red infused leaves, with pronounced clouding on cooling. Chinese original / 中文原文：identity：桃源红茶产自湖南省桃源县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细匀整，色泽乌黑油润；内质甜香浓郁持久；滋味甜醇鲜爽，汤色红亮带金圈，叶底嫩软红匀，冷后浑现象明显。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Suitable improved large-leaf cultivars from Taoyuan. Chinese original / 中文原文：raw_material：桃源大叶适制良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 300–800 m. Acidic red and yellow-brown soils developed from weathered slate/shale, gravelly rock, and purple sandstone/shale, with extensive vegetation cover, loose deep soil, and pH 4.5–6.5. Chinese original / 中文原文：environment：海拔高度300～800m。土壤为板页岩、砾质岩和紫色砂页岩等风化物发育的酸性红、黄棕壤土，植被覆盖度大，土质疏松，土层深厚，pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Picking. Pick from late March to early September. 2. Withering. Use a withering trough or natural indoor withering. 3. Rolling. Apply pressure in a light–heavy–light sequence, until the shoots form tight, curled strips and expressed juice adheres to their surfaces. 4. Fermentation. Ferment for 3–4 hours at about 28°C and 95% humidity. 5. Drying. Initially dry at 90°C to 70%–80% dryness. Finish with slow, low-temperature drying at 60–70°C until fully dry. Chinese original / 中文原文：process：1.采摘。3月下旬至9月上旬，进行采摘。2.萎凋。采用萎凋槽萎凋或室内自然萎凋两种方式。3.揉捻。采用“轻重轻”法加压揉捻，芽叶成条状，条索紧卷，茶汁外溢，粘附表面即可。4.发酵。过程需3-4小时，保持室温28℃左右，湿度95%。5.烘干。初烘温度为90℃，七八成干；足火低温慢烘，温度为60～70℃至足干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tight, even strips, dark and lustrous; a rich, lasting sweet aroma; a sweet, mellow, fresh, brisk taste; bright red liquor with a golden ring; tender, soft, evenly red infused leaves; and pronounced clouding on cooling. Chinese original / 中文原文：quality：外形条索紧细匀整，色泽乌黑油润；内质甜香浓郁持久；滋味甜醇鲜爽，汤色红亮带金圈，叶底嫩软红匀，冷后浑现象明显。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A historical account by Taoyuan County's Agriculture and Rural Affairs Bureau traces local black-tea production to the fourth Tongzhi year, 1865, and records GI registration in 2016. This Qing-era starting point is a modern government retelling, not a substitute for original contemporary archives. Chinese original / 中文原文：history：桃源县农业农村局的历史整理将当地红茶生产追溯到清同治四年（1865年），并记载2016年获得地理标志登记。这一清代起点属于现代政府转述，尚不能替代当时档案原件。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Reply to Proposal No. 27 at the Second Session of the 18th County People’s Congress. | https://www.taoyuan.gov.cn/zwgk/public/6616339/1133261891.html Chinese original / 中文原文：关于县十八届人大二次会议第27号建议的回复 | https://www.taoyuan.gov.cn/zwgk/public/6616339/1133261891.html culture： Taoyuan's recurring black-tea cultural festivals combine making, tasting, exhibitions, trade and local tourism. The county's collective brand connects companies and growers in areas such as Cha'anpu. Chinese original / 中文原文：culture：桃源连续举办红茶文化节，把制茶、品饮、展示交易和地方旅游结合起来；县域公用品牌连接茶庵铺等茶区的企业与农户。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Reply to Proposal No. 27 at the Second Session of the 18th County People’s Congress. | https://www.taoyuan.gov.cn/zwgk/public/6616339/1133261891.html Chinese original / 中文原文：关于县十八届人大二次会议第27号建议的回复 | https://www.taoyuan.gov.cn/zwgk/public/6616339/1133261891.html region： Taoyuan County, Changde, Hunan Chinese original / 中文原文：region：湖南省常德市桃源县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Reply to Proposal No. 27 at the Second Session of the 18th County People’s Congress. | https://www.taoyuan.gov.cn/zwgk/public/6616339/1133261891.html Chinese original / 中文原文：关于县十八届人大二次会议第27号建议的回复 | https://www.taoyuan.gov.cn/zwgk/public/6616339/1133261891.html Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 2735–2737, the Taoyuan Black Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2735—2737页，桃源红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Picking ： Harvest from late March to early September. Key observations: Chinese original / 中文原文：1. 采摘：3月下旬至9月上旬，进行采摘。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： Use either trough withering or natural indoor withering. Key observations: Chinese original / 中文原文：2. 萎凋：采用萎凋槽萎凋或室内自然萎凋两种方式。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Roll using light–heavy–light pressure until shoots form tightly curled strips and released tea juice adheres to the surface. Key observations: Chinese original / 中文原文：3. 揉捻：采用“轻重轻”法加压揉捻，芽叶成条状，条索紧卷，茶汁外溢，粘附表面即可。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Fermentation / oxidation ： The process takes 3–4 hours, maintaining room temperature around 28°C and humidity at 95%. Key observations: Chinese original / 中文原文：4. 发酵：过程需3-4小时，保持室温28℃左右，湿度95%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying by baking ： Initially bake at 90°C until 70%–80% dry; then bake slowly at 60–70°C until fully dry. Key observations: Chinese original / 中文原文：5. 烘干：初烘温度为90℃，七八成干；足火低温慢烘，温度为60～70℃至足干。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tight, even strips, dark and lustrous; a rich, lasting sweet aroma; a sweet, mellow, fresh, brisk taste; bright red liquor with a golden ring; tender, soft, evenly red infused leaves; and pronounced clouding on cooling. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧细匀整，色泽乌黑油润；内质甜香浓郁持久；滋味甜醇鲜爽，汤色红亮带金圈，叶底嫩软红匀，冷后浑现象明显。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2735 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2735页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: fine, tight, even strips, lustrous black. Liquor colour: bright red with a golden ring. Aroma: rich, lasting sweetness. Taste: sweet, mellow, fresh, brisk. Infused leaves: tender, soft, evenly red. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧细匀整，乌黑油润；汤色：红亮带金圈；香气：甜香浓郁持久；滋味：甜醇鲜爽；叶底：嫩软红匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 2735–2737, Taoyuan Black Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2735—2737页，桃源红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 13 townships/towns in Taoyuan County: Xi’an Town, Taipingpu Township, Guniushan Township, Cha’anpu Town, Yangxiqiao Township, Shaping Town, Siping Township, Luhuatan Township, Zhengjiayi Township, Xinglongjie Township, Lingjintan Town, Taohuayuan Town, and Zhangjiang Town. Geographic coordinates: 110°51′14.8″–111°31′44.1″ E, 28°24′29.7″–28°56′18.7″ N. Chinese original / 中文原文：保护产地范围：桃源县西安镇、太平铺乡、牯牛山乡、茶庵铺镇、杨溪桥乡、沙坪镇、寺坪乡、芦花潭乡、郑家驿乡、兴隆街乡、凌津滩镇、桃花源镇、漳江镇13个乡镇。地理坐标：东经110°51′14.8″～111°31′44.1″，北纬28°24′29.7″～28°56′18.7″。 Raw materials & cultivars ： Suitable improved large-leaf cultivars from Taoyuan. Chinese original / 中文原文：原料与品种：桃源大叶适制良种。 Growing environment ： Elevation 300–800 m. Acidic red and yellow-brown soils developed from weathered slate/shale, gravelly rock, and purple sandstone/shale, with extensive vegetation cover, loose deep soil, and pH 4.5–6.5. Chinese original / 中文原文：生长环境：海拔高度300～800m。土壤为板页岩、砾质岩和紫色砂页岩等风化物发育的酸性红、黄棕壤土，植被覆盖度大，土质疏松，土层深厚，pH值4.5～6.5。 Processing requirements ： 1. Picking. Pick from late March to early September. 2. Withering. Use a withering trough or natural indoor withering. 3. Rolling. Apply pressure in a light–heavy–light sequence, until the shoots form tight, curled strips and expressed juice adheres to their surfaces. 4. Fermentation. Ferment for 3–4 hours at about 28°C and 95% humidity. 5. Drying. Initially dry at 90°C to 70%–80% dryness. Finish with slow, low-temperature drying at 60–70°C until fully dry. Chinese original / 中文原文：加工要求：1.采摘。3月下旬至9月上旬，进行采摘。2.萎凋。采用萎凋槽萎凋或室内自然萎凋两种方式。3.揉捻。采用“轻重轻”法加压揉捻，芽叶成条状，条索紧卷，茶汁外溢，粘附表面即可。4.发酵。过程需3-4小时，保持室温28℃左右，湿度95%。5.烘干。初烘温度为90℃，七八成干；足火低温慢烘，温度为60～70℃至足干。 Sensory qualities ： Fine, tight, even strips, dark and lustrous; a rich, lasting sweet aroma; a sweet, mellow, fresh, brisk taste; bright red liquor with a golden ring; tender, soft, evenly red infused leaves; and pronounced clouding on cooling. Chinese original / 中文原文：感官品质：外形条索紧细匀整，色泽乌黑油润；内质甜香浓郁持久；滋味甜醇鲜爽，汤色红亮带金圈，叶底嫩软红匀，冷后浑现象明显。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2735 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Mengjiuli Original Product Comparison Board: Four Taoyuan Black Tea Dry Samples in the Centre Chinese original / 中文原文：实物图：梦九里产品原始对照展板：中部为桃源红茶四款干茶 https://guridream.com/wp-content/uploads/2024/12/5501733888466_.pic_hd-scaled-e1733888545953.jpg https://guridream.com/%E5%85%AC%E5%8F%B8%E9%A6%96%E9%A1%B5-2/%E4%BA%A7%E5%93%81%E5%B1%95%E7%A4%BA/ Basis for the match: The producer’s product page explicitly identifies Xindianyi Village, Cha’anpu Town, and the core Taoyuan Black Tea area. The original image’s central Taohong section names Taoyuan Black Tea and separately shows dry tea in presentation vessels for Hongjinya 9, Yefang 6+, Honggongfu 6, and Wulonghong 3. The original was viewed. Chinese original / 中文原文：对应依据：生产者产品页明确茶庵铺镇新店驿村及桃源红茶核心产区；原图中部桃红栏目明确桃源红茶，并分别呈现红金芽9、野放6+、红工夫6和乌龙红3茶则干茶，已看原图。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： The original uncropped product-overview panel. This entry corresponds to the four Taoyuan black teas in the centre. Green and dark teas from the same factory appear on the sides only for comparison; not every sample on the panel is black tea. Chinese original / 中文原文：样本范围：原始产品总览展板，不裁切；本条对应中部四款桃源红茶。左右同时展示该厂绿茶与黑茶，仅作同页对照，不能误认全部茶样都是红茶。 Dongjiang Lake Tea Chinese original / 中文原文：东江湖茶 GI protected area around Dongjiang Lake, Zixing, Chenzhou, Hunan. Chinese original / 中文原文：湖南省郴州市资兴市东江湖周边地理标志保护范围 identity： Dongjianghu Tea comes from Zixing City, Hunan. This entry records the product within its GI-protected area. The protection requirements describe Dongjianghu green tea as green in colour, full in taste and elegant in aroma. Chinese original / 中文原文：identity：东江湖茶产自湖南省资兴市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：东江湖绿茶具有色绿、味厚、香雅的品质特点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Small-leaf cultivars such as Baihaozao and Bixiangzao; medium-leaf cultivars such as Fuding Dabaicha and Zhuyeqi. Chinese original / 中文原文：raw_material：小叶种白毫早、碧香早等，中叶种福鼎大白、楮叶齐等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Plant on mountain or gentle-slope land at mid-slope, 220–800 m above sea level, with gradients no more than 25°, deep loose soil, and good aeration. Soil should be humus-rich red or yellow soil, with an active layer at least 80 cm deep, groundwater below 1 m, and pH 4.5–6.5. Chinese original / 中文原文：environment：选择海拔高度220～800m山腰或半山腰的山地或缓坡地种植。坡度在25°以下，土层深厚，质地疏松，通气性良好，土壤类型为腐植质含量高的红、黄壤土，活土层在80cm以上，地下水位在1m以下，pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Harvesting. Pick in three seasons—spring, summer and autumn—strictly ensuring tenderness, uniformity, cleanliness and freshness. First-grade fresh leaves must be spring shoots with one bud and one leaf, intact and even. Second-grade leaves must be spring shoots with one bud and two leaves, or summer/autumn shoots with one bud and one leaf, intact and even. 2. Processing. Grade fresh leaves on arrival → spread (6–7 hours) → heat-fix (160–180°C) → air-cool → initial rolling (6–8 minutes) → initial drying (110–120°C) → cool → second rolling (8–10 minutes) → second drying (100–110°C) → cool → shape (60–80°C) → final drying (about 100°C) → sieve → pack and place in cold storage. Chinese original / 中文原文：process：1.采收。采摘分三季，春茶、夏茶和秋茶，严格做到“嫩、匀、净、鲜”。鲜叶采摘一级质量要求春茶为1芽1叶，芽叶完整、匀齐；二级质量要求春茶为1芽2叶或夏秋茶为1芽1叶，芽叶完整、匀齐。2.加工。加工工艺：茶鲜叶分级进厂→摊青（6-7小时）→杀青（温度160～180℃）→清风→初揉（6-8分钟）→初烘（温度110～120℃）→摊凉→复揉（8-10分钟）→复烘（温度100～110℃）→摊凉→做形（温度60～80℃）→足干（温度100℃左右）→过筛→打包进库冷藏。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Dongjiang Lake Green Tea is characterised by green colour, a full taste and an elegant aroma. First-grade tea has tight, slender, curled strips, visible white down and a vivid green colour; bright tender-green liquor; a lasting fresh aroma; a rich, mellow, fresh and brisk taste; and bright tender-green infused leaves. Second-grade tea has tight, curled strips with visible down and a lustrous green colour; bright yellow-green liquor; a reasonably high and lasting aroma; a rich, reasonably brisk taste; and good endurance over repeated infusions. Chinese original / 中文原文：quality：东江湖绿茶具有色绿、味厚、香雅的品质特点。一级茶外形条索紧细卷曲，白毫显露，色泽翠绿，内质汤色嫩绿明亮，清香持久，滋味醇厚鲜爽，叶底嫩绿明亮；二级茶外形条索紧结曲卷、显毫，色泽绿润，汤色黄绿明亮，香气尚高长，滋味浓厚尚爽，耐冲泡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A field interview links modern Dongjianghu Tea development to “Dongjiang Chuyunxian” tea introduced by the Zixing Dongjiang Reservoir Area Fruit and Tea Research Institute. The name was borrowed from Chuyunxian Nunnery on Doushuaiyan Island in the lake. This connects modern product formation with landscape-based naming. Chinese original / 中文原文：history：现场采访把现代东江湖茶的发展联系到资兴东江库区果茶研究所推出的“东江楚云仙”茶，其名称借自湖中兜率岩岛的楚云仙庵。该线索说明现代产品形成与湖区景观命名之间的联系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zixing: combining tea and tourism carries the fragrance farther | https://m.voc.com.cn/xhn/news/202209/16999739.html Chinese original / 中文原文：资兴市：茶旅融合香更远 | https://m.voc.com.cn/xhn/news/202209/16999739.html culture： Around Dongjiang Lake, areas such as Tangxi and Chukou develop tea-tourism routes. Spaces such as Liuhuawan's sightseeing garden connect lake visits, picking and processing experiences, and local rural life. Chinese original / 中文原文：culture：东江湖周边以汤溪、滁口等茶区发展茶旅线路，流华湾观光茶园等空间把游湖、采制体验和地方乡村生活联系起来。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zixing: combining tea and tourism carries the fragrance farther | https://m.voc.com.cn/xhn/news/202209/16999739.html Chinese original / 中文原文：资兴市：茶旅融合香更远 | https://m.voc.com.cn/xhn/news/202209/16999739.html region： GI protected area around Dongjiang Lake, Zixing, Chenzhou, Hunan. Chinese original / 中文原文：region：湖南省郴州市资兴市东江湖周边地理标志保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zixing: combining tea and tourism carries the fragrance farther | https://m.voc.com.cn/xhn/news/202209/16999739.html Chinese original / 中文原文：资兴市：茶旅融合香更远 | https://m.voc.com.cn/xhn/news/202209/16999739.html Step-by-step processing / 2025 GI protection requirements / named product process. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品流程 PDF pages 2742–2745, the Dongjiang Lake Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2742—2745页，东江湖茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Grade the fresh tea leaves as they enter the factory ： The original lists “graded intake of fresh tea leaves” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 茶鲜叶分级进厂：原文将“茶鲜叶分级进厂”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading fresh leaves ： The original lists “fresh-leaf spreading” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 摊青：原文将“摊青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： The original lists “heat-fixing” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 杀青：原文将“杀青”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Air-cooling ： The original lists 'air cleaning' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 清风：原文将“清风”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Initial rolling ： The original lists “initial rolling” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 初揉：原文将“初揉”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Initial baking ： The original lists “initial drying” as step 6 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 初烘：原文将“初烘”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Spreading to cool ： The original lists “spreading to cool” as step 7 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 摊凉：原文将“摊凉”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Repeat rolling ： The original lists “repeat rolling” as step 8 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 复揉：原文将“复揉”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Repeat baking ： The original lists “repeat drying” as step 9 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：9. 复烘：原文将“复烘”列为本版本第9道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Spreading to cool ： The original lists “cooling” as stage 10 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：10. 摊凉：原文将“摊凉”列为本版本第10道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Shaping ： The original lists “shaping” as stage 11 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：11. 做形：原文将“做形”列为本版本第11道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 12. Final drying ： The original lists “final drying” as step 12 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：12. 足干：原文将“足干”列为本版本第12道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 13. Sieving ： The original lists 'sieving' as stage 13 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：13. 过筛：原文将“过筛”列为本版本第13道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 14. Package and place in cold storage ： The original lists 'packing and refrigerated storage' as this version's fourteenth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：14. 打包进库冷藏：原文将“打包进库冷藏”列为本版本第14道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Dongjiang Lake Green Tea is characterised by green colour, a full taste and an elegant aroma. First-grade tea has tight, slender, curled strips, visible white down and a vivid green colour; bright tender-green liquor; a lasting fresh aroma; a rich, mellow, fresh and brisk taste; and bright tender-green infused leaves. Second-grade tea has tight, curled strips with visible down and a lustrous green colour; bright yellow-green liquor; a reasonably high and lasting aroma; a rich, reasonably brisk taste; and good endurance over repeated infusions. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：东江湖绿茶具有色绿、味厚、香雅的品质特点。一级茶外形条索紧细卷曲，白毫显露，色泽翠绿，内质汤色嫩绿明亮，清香持久，滋味醇厚鲜爽，叶底嫩绿明亮；二级茶外形条索紧结曲卷、显毫，色泽绿润，汤色黄绿明亮，香气尚高长，滋味浓厚尚爽，耐冲泡。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2742 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2742页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 1 ： Dry-leaf appearance: tight, slender, curled strips with visible white down, vivid green. Liquor colour: bright tender green. Aroma: lasting and fresh. Taste: rich, mellow, fresh and brisk. Infused leaves: bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 一级：干茶外形：条索紧细卷曲，白毫显露，翠绿；汤色：嫩绿明亮；香气：清香持久；滋味：醇厚鲜爽；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2742–2745, Dongjiang Lake Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2742—2745页，东江湖茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 2 ： Dry-leaf appearance: tightly rolled, curled, downy strips, lustrous green; liquor colour: bright yellow-green; aroma: reasonably high and lasting; taste: strong and reasonably refreshing. Chinese original / 中文原文：2025地理标志保护要求 / 二级：干茶外形：条索紧结曲卷、显毫，绿润；汤色：黄绿明亮；香气：尚高长；滋味：浓厚尚爽 Evidence Status: primary_source_verified； Location in the source: PDF pages 2742–2745, Dongjiang Lake Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2742—2745页，东江湖茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The current administrative areas of 10 townships/towns in Zixing City: Bailang, Chukou, Huangcao, Xingning, Qingjiang, Tangxi, Zhoumensi, and Sandu towns, and Huilongshan and Bamianshan Yao Ethnic Townships. Geographic coordinates: 113°13′52″–113°44′19″ E, 25°33′45″–26°17′12″ N. Chinese original / 中文原文：保护产地范围：资兴市白廊镇、滁口镇、黄草镇、兴宁镇、清江镇、汤溪镇、州门司镇、三都镇、回龙山瑶族乡和八面山瑶族乡共10个乡镇现辖行政区。地理坐标：东经113°13'52"～113°44'19"，北纬25°33'45"～26°17'12"。 Raw materials & cultivars ： Small-leaf cultivars such as Baihaozao and Bixiangzao; medium-leaf cultivars such as Fuding Dabaicha and Zhuyeqi. Chinese original / 中文原文：原料与品种：小叶种白毫早、碧香早等，中叶种福鼎大白、楮叶齐等。 Growing environment ： Plant on mountain or gentle-slope land at mid-slope, 220–800 m above sea level, with gradients no more than 25°, deep loose soil, and good aeration. Soil should be humus-rich red or yellow soil, with an active layer at least 80 cm deep, groundwater below 1 m, and pH 4.5–6.5. Chinese original / 中文原文：生长环境：选择海拔高度220～800m山腰或半山腰的山地或缓坡地种植。坡度在25°以下，土层深厚，质地疏松，通气性良好，土壤类型为腐植质含量高的红、黄壤土，活土层在80cm以上，地下水位在1m以下，pH值4.5～6.5。 Processing requirements ： 1. Harvesting. Pick in three seasons—spring, summer and autumn—strictly ensuring tenderness, uniformity, cleanliness and freshness. First-grade fresh leaves must be spring shoots with one bud and one leaf, intact and even. Second-grade leaves must be spring shoots with one bud and two leaves, or summer/autumn shoots with one bud and one leaf, intact and even. 2. Processing. Grade fresh leaves on arrival → spread (6–7 hours) → heat-fix (160–180°C) → air-cool → initial rolling (6–8 minutes) → initial drying (110–120°C) → cool → second rolling (8–10 minutes) → second drying (100–110°C) → cool → shape (60–80°C) → final drying (about 100°C) → sieve → pack and place in cold storage. Chinese original / 中文原文：加工要求：1.采收。采摘分三季，春茶、夏茶和秋茶，严格做到“嫩、匀、净、鲜”。鲜叶采摘一级质量要求春茶为1芽1叶，芽叶完整、匀齐；二级质量要求春茶为1芽2叶或夏秋茶为1芽1叶，芽叶完整、匀齐。2.加工。加工工艺：茶鲜叶分级进厂→摊青（6-7小时）→杀青（温度160～180℃）→清风→初揉（6-8分钟）→初烘（温度110～120℃）→摊凉→复揉（8-10分钟）→复烘（温度100～110℃）→摊凉→做形（温度60～80℃）→足干（温度100℃左右）→过筛→打包进库冷藏。 Sensory qualities ： Dongjiang Lake Green Tea is characterised by green colour, a full taste and an elegant aroma. First-grade tea has tight, slender, curled strips, visible white down and a vivid green colour; bright tender-green liquor; a lasting fresh aroma; a rich, mellow, fresh and brisk taste; and bright tender-green infused leaves. Second-grade tea has tight, curled strips with visible down and a lustrous green colour; bright yellow-green liquor; a reasonably high and lasting aroma; a rich, reasonably brisk taste; and good endurance over repeated infusions. Chinese original / 中文原文：感官品质：东江湖绿茶具有色绿、味厚、香雅的品质特点。一级茶外形条索紧细卷曲，白毫显露，色泽翠绿，内质汤色嫩绿明亮，清香持久，滋味醇厚鲜爽，叶底嫩绿明亮；二级茶外形条索紧结曲卷、显毫，色泽绿润，汤色黄绿明亮，香气尚高长，滋味浓厚尚爽，耐冲泡。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2742 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Zixing Gounaogong Green Tea: bagged product and dry-tea sample in a bowl. Chinese original / 中文原文：实物图：资兴狗脑贡绿茶：袋装商品与碗中干茶样本 https://img30.360buyimg.com/n7/jfs/t1/434861/13/13815/28237/6a0a9fd0Fa7b75fe6/00831f41f488f053.jpg https://www.jd.com/jiage/69945a48be412851fe3b.html Basis for the match: This JD product card has the explicit individual title “Hunan Chenzhou Specialty Zixing Gounaogong Tea 250g”; the packaging visibly reads “Gounaogong” and “large-leaf green tea.” The white bowl at the lower left of the original image contains curled, downy dry tea; the pixels were inspected. New Hunan’s 2022 article “Zixing: Tea and Tourism Integration Carries the Fragrance Further,” https://m.voc.com.cn/xhn/news/202209/16999739.html, explicitly locates Gounaogong in Tangxi, Zixing, in its coverage of the Dongjiang Lake tea industry. The public product-card link is https://item.jd.com/10222272128875.html. Chinese original / 中文原文：对应依据：京东此商品卡独立标题明确“湖南郴州特产资兴狗脑贡茶250g”，包装可读“狗脑贡”“大叶绿茶”；原图左下白碗有卷曲带毫干茶，已看像素。新湖南2022《资兴市：茶旅融合香更远》https://m.voc.com.cn/xhn/news/202209/16999739.html 在东江湖茶产业报道中明确狗脑贡位于资兴汤溪。公开卡链接为 https://item.jd.com/10222272128875.html 。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A specific 250 g bagged large-leaf green-tea product, Zixing Gounaogong, from the Dongjianghu area. It does not represent every Dongjianghu tea category, grade or current-season batch. The original 220-pixel image and identifying bag label are retained; this is not packaging only. Chinese original / 中文原文：样本范围：东江湖产区内资兴狗脑贡袋装大叶绿茶250g具体商品样本；不代表全部东江湖茶品类、等级或当年批次。保留220像素原图及袋装身份标识，不是包装-only。 Changsha Green Tea Chinese original / 中文原文：长沙绿茶 Relevant protected areas in Changsha County, Wangcheng District, Liuyang and Ningxiang, Changsha, Hunan. Chinese original / 中文原文：湖南省长沙市长沙县、望城区、浏阳市、宁乡市相关保护范围 identity： Changsha Green Tea comes from Changsha City, Hunan. This entry records the product within its GI-protected area. The protection requirements describe Grade 1 as fine, tight, curved, even strips, lustrous emerald green with visible down; bright tender-green liquor; a lasting tender aroma; a fresh brisk taste with returning sweetness; and fresh, lively, even tender-green infused leaves. Chinese original / 中文原文：identity：长沙绿茶产自湖南省长沙市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：一级：条索紧细弯曲，色泽翠绿润，匀整显毫，汤色嫩绿明亮，嫩香持久，滋味鲜爽回甘，叶底嫩绿鲜活匀齐。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Suitable small- and medium-leaf cultivars such as Bixiangzao, Zhuyeqi, Xiangbolü, and Baihaozao. Chinese original / 中文原文：raw_material：碧香早、槠叶齐、湘波绿、白毫早等中小叶适制品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Within the production area, sites are at 50–500 m elevation on slopes of 20° or less, mainly with red or paddy soils. Soil depth is ≥50 cm, organic matter 11.2–56.5 g/kg, total nitrogen 0.65–1.73 g/kg, available phosphorus 12.5–246 mg/kg, available potassium 37–332 mg/kg, and pH 5.0–6.5. Chinese original / 中文原文：environment：产地范围内海拔50～500m，坡度在20°以下，土壤类型以红壤、水稻土为主，土层厚度≥50cm，有机质含量11.2～56.5g/kg，全氮含量0.65～1.73g/kg，有效磷含量12.5～246mg/kg，有效钾含量37～332mg/kg，土壤pH值5.0～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Two methods are used: hand pan-firing and mechanical processing. 1. Hand-processing sequence: spreading → heat-fixing → initial rolling → second pan-firing → re-rolling → third pan-firing → shaping → raising the down and removing from the pan. Key processing points: (1) Spreading. Spread fresh leaves 4–6 cm deep for 6–8 hours, until they soften and develop a fresh aroma, with a moisture content of about 70% (15%–20% weight loss). (2) Heat-fixing. At 200–220°C, turn and toss the fresh leaves with both hands after adding them to the pan, until they become dark green and soft and give off a fresh aroma. (3) Initial rolling. Apply light–heavy–light pressure, breaking up clumps 1–2 times during rolling. Roll for 5–8 minutes until the leaves begin to form strips. (4) Second pan-firing. Mainly shake and toss the leaves at a pan temperature of 150–180°C for 4–6 minutes; remove when about 40% dry. Immediately spread the partly processed leaves to cool and release heat. (5) Re-rolling. Use greater pressure than in the initial rolling, breaking up clumps 1–2 times. Roll for 6–8 minutes until the strips are tightly formed. (6) Third pan-firing. Mainly shake and toss until the strips no longer stick to the hands. (7) Shaping. Shape in the pan at 60–70°C until about 80% dry. (8) Raising the down and removing from the pan. Work at 70–80°C until the white down is fully visible. Raise the temperature and pan-fire until fully dry (moisture content below 7.0%), then remove. 2. Mechanical pan-processing sequence: spreading → heat-fixing → initial rolling → breaking up clumps → second drying and cooling → re-rolling → third drying → shaping and pan-drying → final drying and aroma enhancement. Key processing points: (1) Spreading. Spread fresh leaves 4–6 cm deep for 6–8 hours, until they soften and develop a fresh aroma, with a moisture content of about 70% (15%–20% weight loss). (2) Heat-fixing. Use a rotary-drum heat-fixing machine at 280–320°C for about 2 minutes, until the leaves turn dark green and soft; tender stems bend without breaking, and leaves squeezed into a ball do not readily fall apart when released. The grassy odor should dissipate and a slight fresh aroma should emerge, with no red stems or leaves, scorched edges, or blistering. The fixed leaves should have a moisture content of about 62%. (3) Initial rolling. Use a rolling machine and remove the leaves when about 80% have formed strips. (4) Breaking up clumps. Use a clump-breaking and screening machine to separate and grade clumps formed during rolling. Re-roll, or process separately, the coarse, loosely formed leaves retained on the screen. (5) Second drying. Use a five-compartment dryer, flatbed dryer, or automatic dryer at 110–120°C for 5–8 minutes, until the leaves no longer stick to the hands, form a ball when squeezed but fall apart when released, and feel slightly prickly. The grassy odor should dissipate and moisture content should be about 45%. (6) Cooling. Immediately place the leaves on a cooling platform after the second drying, spread 3–5 cm deep, and cool for 30–40 minutes. (7) Re-rolling. Use a rolling machine with greater pressure than in the initial rolling, following the light–heavy–light principle. Roll for 6–8 minutes until the strips are tightly formed. (8) Third drying. Use a five-compartment dryer, flatbed dryer, or automatic dryer at 90–100°C, until the leaves feel prickly; a moisture content of 12%–15% is appropriate. (9) Shaping and pan-drying. Use a drum pan-dryer at a drum temperature of 100–110°C for 10–12 minutes, until moisture content is about 8%, the strips tighten and harden, and they can be snapped but do not crumble when pinched. (10) Final drying and aroma enhancement. Use a dryer at 90–95°C for about 40 minutes, until moisture content is ≤7%. Chinese original / 中文原文：process：分为手工炒制和机械加工两种方式。1.手工炒制工艺流程。摊青→杀青→初揉→炒二青→复揉→炒三青→整形→提毫收锅。加工要点：（1）摊青。鲜叶摊放厚度4～6cm，摊放时间6-8小时，至叶质变软，清香显，含水率70%左右（失重率15%～20%）。（2）杀青。温度200～220℃，鲜叶下锅后双手翻斗，至颜色呈暗绿，叶质柔软，散发清香。（3）初揉。采取“轻-重-轻”的方式，中途解块1～2次，初揉5-8分钟，揉至茶叶初步成条。（4）炒二青。以抖炒为主，锅温150～180℃，时间4-6分钟，炒至四成干即可出锅。出锅后，茶坯及时摊凉散热。（5）复揉。用力较初揉重，中途解块1～2次，揉捻6-8分钟，揉至茶条紧结。（6）炒三青。以抖炒为主，炒至茶条不沾手。（7）整形。温度60～70℃，锅内做形至茶叶八成干左右。（8）提毫出锅。温度70～80℃，至白毫充分显露。增温炒至茶叶足干（含水量低于7.0%）时出锅。2.机械炒制工艺流程。摊青→杀青→初揉→解块→烘二青、摊凉→复揉→烘三青→成型炒干→提香足干。加工要点：（1）摊青。鲜叶摊放厚度4～6cm，摊放时间6-8小时，至叶质变软，清香显，含水率70%左右（失重率15%～20%）。（2）杀青。采用滚筒杀青机杀青，温度280～320℃，时间2分钟左右，至叶色暗绿，叶质柔软，嫩茎折而不断，手握成团，松手不易散开，青草气散失，略显清香，无红梗红叶，无焦边、鱼眼泡，杀青叶含水量62%左右。（3）初揉。采用揉捻机揉捻，揉捻叶成条率达到80%左右时下机。（4）解块。揉捻中产生的团块用解块分筛机进行解块分筛，对筛面上条索粗松的揉捻叶，再进行揉捻或单独付制。（5）烘二青。采用五斗烘焙机或平台烘干机、自动烘干机进行，温度110～120℃，时间5-8分钟，烘至茶叶不黏手，握能成团，松能散开，稍感刺手，青草气散失，茶叶含水量45%左右。（6）摊凉。烘二青后的茶叶立即置于摊凉平台进行冷却，厚度3～5cm，时间30-40分钟。（7）复揉。采用揉捻机进行复揉，加压比初揉重，采用“轻-重-轻”原则，揉捻6-8分钟，揉至茶条紧结。（8）烘三青。采用五斗烘焙机或平台烘干机、自动烘干机进行，温度90～100℃，烘至茶叶有刺手感，含水量12%～15%为宜。（9）成型炒干。采用筒式炒干机，筒温100～110℃，时间10-12分钟，炒至含水量8%左右，茶叶条索收紧，发硬，茶条可折断，手捏不会断碎。（10）提香足干。采用烘焙机进行提香足干，温度90～95℃，时间40分钟左右，烘至含水量≤7%。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： First grade: tight, slender, curved strips, lustrous vivid green, uniform with visible down; bright tender-green liquor; a lasting tender aroma; fresh, brisk taste with a sweet aftertaste; and tender-green, lively, evenly sized infused leaves. Second grade: tight, slender, curved strips, green and relatively lustrous, uniform with down; bright green liquor; a lasting fresh aroma; fresh, mellow taste with a sweet aftertaste; and tender-green, uniform infused leaves. Third grade: relatively tight, slender, curved strips, relatively green and lustrous, and relatively uniform; bright yellow-green liquor; a relatively lasting fresh aroma; mild, mellow taste with a sweet aftertaste; and yellow-green, relatively uniform infused leaves. Fourth grade: relatively tight, slender, curved strips, relatively green and reasonably lustrous, and reasonably uniform; bright yellow-green liquor; a reasonably lasting fresh aroma; mild, mellow taste with a sweet aftertaste; and yellow-green, reasonably uniform infused leaves. Chinese original / 中文原文：quality：一级：条索紧细弯曲，色泽翠绿润，匀整显毫，汤色嫩绿明亮，嫩香持久，滋味鲜爽回甘，叶底嫩绿鲜活匀齐。二级：条索紧细弯曲，色泽绿较润，匀整有毫，汤色绿亮，清香持久，滋味鲜醇回甘，叶底嫩绿匀整。三级：条索较紧细弯曲，色泽较绿润，较匀整，汤色黄绿明亮，清香较持久，滋味醇和回甘，叶底黄绿较匀。四级：条索较紧细弯曲，色泽较绿尚润，尚匀整，汤色黄绿明亮，清香尚持久，滋味醇和回甘，叶底黄绿尚匀。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Changsha Green Tea includes production traditions from local tea-growing areas such as Jinjing. A 2023 report by cultural authorities records that tea maker Tang Boling entered the trade in the 1980s and has long taught the craft. This provides a specific lead on modern master–apprentice transmission, rather than assigning the entire regional brand to a single creation year. Chinese original / 中文原文：history：长沙绿茶包含金井等地方茶区的生产传统。文化部门2023年的报道记录制茶师汤伯玲自20世纪80年代入行并长期传授手艺，提供现代师徒传承的具体线索，而非把整个区域品牌归于单一创制年份。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage Empowers Rural Revitalisation | Jinjing Town, Changsha County: Turning Tea-green into Gold. | https://whhlyt.hunan.gov.cn/whhlyt/news/mtjj/202308/t20230829_29471838.html Chinese original / 中文原文：非遗赋能乡村振兴丨长沙县金井镇：茶乡小镇点绿成金 | https://whhlyt.hunan.gov.cn/whhlyt/news/mtjj/202308/t20230829_29471838.html Report on tea-culture activities at Changsha Museum | https://www.chinamuseum.org.cn/cma/detail.html?contentId=7754&id=13 Chinese original / 中文原文：长沙市博物馆茶文化活动报道 | https://www.chinamuseum.org.cn/cma/detail.html?contentId=7754&id=13 culture： Changsha's tea-culture displays combine Jinjing tea picking, traditional processing and Tongguan kiln teaware. Museum activities and tea-garden experiences connect drinking vessels, tea-country labour and urban public education. Chinese original / 中文原文：culture：长沙的茶文化展示结合金井采茶、传统制茶和铜官窑茶器。博物馆活动与茶园体验让饮茶器物、茶乡劳动和城市公众教育相互连接。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage Empowers Rural Revitalisation | Jinjing Town, Changsha County: Turning Tea-green into Gold. | https://whhlyt.hunan.gov.cn/whhlyt/news/mtjj/202308/t20230829_29471838.html Chinese original / 中文原文：非遗赋能乡村振兴丨长沙县金井镇：茶乡小镇点绿成金 | https://whhlyt.hunan.gov.cn/whhlyt/news/mtjj/202308/t20230829_29471838.html Report on tea-culture activities at Changsha Museum | https://www.chinamuseum.org.cn/cma/detail.html?contentId=7754&id=13 Chinese original / 中文原文：长沙市博物馆茶文化活动报道 | https://www.chinamuseum.org.cn/cma/detail.html?contentId=7754&id=13 region： Relevant protected areas in Changsha County, Wangcheng District, Liuyang and Ningxiang, Changsha, Hunan. Chinese original / 中文原文：region：湖南省长沙市长沙县、望城区、浏阳市、宁乡市相关保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage Empowers Rural Revitalisation | Jinjing Town, Changsha County: Turning Tea-green into Gold. | https://whhlyt.hunan.gov.cn/whhlyt/news/mtjj/202308/t20230829_29471838.html Chinese original / 中文原文：非遗赋能乡村振兴丨长沙县金井镇：茶乡小镇点绿成金 | https://whhlyt.hunan.gov.cn/whhlyt/news/mtjj/202308/t20230829_29471838.html Report on tea-culture activities at Changsha Museum | https://www.chinamuseum.org.cn/cma/detail.html?contentId=7754&id=13 Chinese original / 中文原文：长沙市博物馆茶文化活动报道 | https://www.chinamuseum.org.cn/cma/detail.html?contentId=7754&id=13 Step-by-step processing / 2025 GI protection requirements / manual pan-firing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 手工炒制 PDF pages 2787–2792, the processing section for Changsha Green Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2787—2792页，长沙绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Initial rolling ： The original lists 'initial rolling' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 初揉：原文将“初揉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Second pan-firing ： Mainly shake and pan-fire at 150–180°C for 4–6 minutes, removing when about 40% dry. Promptly spread the partly processed tea to cool and release heat. Key observations: Chinese original / 中文原文：4. 炒二青：以抖炒为主，锅温150～180℃，时间4-6分钟，炒至四成干即可出锅。出锅后，茶坯及时摊凉散热。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat rolling ： The original lists “repeat rolling” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 复揉：原文将“复揉”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Third pan-firing ： Mainly shake and pan-fire until the strands no longer stick to the hands. Key observations: Chinese original / 中文原文：6. 炒三青：以抖炒为主，炒至茶条不沾手。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Shaping ： Shape in the pan at 60–70°C until the tea is about 80% dry. Key observations: Chinese original / 中文原文：7. 整形：温度60～70℃，锅内做形至茶叶八成干左右。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Bringing out down before removing from the pan ： The original lists 'down-raising and removal from the pan' as this version's eighth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：8. 提毫收锅：原文将“提毫收锅”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / mechanical processing. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 机械加工 PDF pages 2787–2792, the processing section for Changsha Green Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2787—2792页，长沙绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊青：原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Initial rolling ： The original lists 'initial rolling' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 初揉：原文将“初揉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Breaking up clumps ： Break up and screen clumps formed during rolling using a deblocking and screening machine. Reroll the coarse, loosely formed rolled leaves left on the screen, or process them separately. Key observations: Chinese original / 中文原文：4. 解块：揉捻中产生的团块用解块分筛机进行解块分筛，对筛面上条索粗松的揉捻叶，再进行揉捻或单独付制。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Second-stage baking ： Use a five-drawer roasting machine, platform dryer or automatic dryer at 110–120°C for 5–8 minutes, until the tea no longer sticks to the hands, forms a clump when held but separates when released, feels slightly prickly, loses its grassy smell and reaches a moisture content of approximately 45%. Key observations: Chinese original / 中文原文：5. 烘二青：采用五斗烘焙机或平台烘干机、自动烘干机进行，温度110～120℃，时间5-8分钟，烘至茶叶不黏手，握能成团，松能散开，稍感刺手，青草气散失，茶叶含水量45%左右。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Spreading to cool ： Immediately cool the leaves after second baking on a cooling platform, 3–5 cm thick, for 30–40 minutes. Key observations: Chinese original / 中文原文：6. 摊凉：烘二青后的茶叶立即置于摊凉平台进行冷却，厚度3～5cm，时间30-40分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat rolling ： The original lists “repeat rolling” as step 7 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 复揉：原文将“复揉”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Third-stage baking ： Use a Wudou roaster, platform dryer or automatic dryer at 90–100°C, drying until the leaves feel prickly and moisture reaches 12%–15%. Key observations: Chinese original / 中文原文：8. 烘三青：采用五斗烘焙机或平台烘干机、自动烘干机进行，温度90～100℃，烘至茶叶有刺手感，含水量12%～15%为宜。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Shaping and pan-drying ： Use a drum tea dryer at a drum temperature of 100–110°C for 10–12 minutes, until moisture content is approximately 8%. The strips should tighten and become firm; they can be snapped but do not crumble when pinched. Key observations: Chinese original / 中文原文：9. 成型炒干：采用筒式炒干机，筒温100～110℃，时间10-12分钟，炒至含水量8%左右，茶叶条索收紧，发硬，茶条可折断，手捏不会断碎。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Developing aroma and drying fully ： Use a baking machine for aroma enhancement and final drying at 90–95°C for about 40 minutes, to moisture content ≤7%. Key observations: Chinese original / 中文原文：10. 提香足干：采用烘焙机进行提香足干，温度90～95℃，时间40分钟左右，烘至含水量≤7%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： First grade: tight, slender, curved strips, lustrous vivid green, uniform with visible down; bright tender-green liquor; a lasting tender aroma; fresh, brisk taste with a sweet aftertaste; and tender-green, lively, evenly sized infused leaves. Second grade: tight, slender, curved strips, green and relatively lustrous, uniform with down; bright green liquor; a lasting fresh aroma; fresh, mellow taste with a sweet aftertaste; and tender-green, uniform infused leaves. Third grade: relatively tight, slender, curved strips, relatively green and lustrous, and relatively uniform; bright yellow-green liquor; a relatively lasting fresh aroma; mild, mellow taste with a sweet aftertaste; and yellow-green, relatively uniform infused leaves. Fourth grade: relatively tight, slender, curved strips, relatively green and reasonably lustrous, and reasonably uniform; bright yellow-green liquor; a reasonably lasting fresh aroma; mild, mellow taste with a sweet aftertaste; and yellow-green, reasonably uniform infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：一级：条索紧细弯曲，色泽翠绿润，匀整显毫，汤色嫩绿明亮，嫩香持久，滋味鲜爽回甘，叶底嫩绿鲜活匀齐。二级：条索紧细弯曲，色泽绿较润，匀整有毫，汤色绿亮，清香持久，滋味鲜醇回甘，叶底嫩绿匀整。三级：条索较紧细弯曲，色泽较绿润，较匀整，汤色黄绿明亮，清香较持久，滋味醇和回甘，叶底黄绿较匀。四级：条索较紧细弯曲，色泽较绿尚润，尚匀整，汤色黄绿明亮，清香尚持久，滋味醇和回甘，叶底黄绿尚匀。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2787 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2787页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 1 ： Dry-leaf appearance: tight, slender, curved strips, lustrous vivid green, uniform with visible down. Liquor colour: bright tender green. Aroma: lasting tender notes. Taste: fresh and brisk with a sweet aftertaste. Infused leaves: tender green, lively and evenly sized. Chinese original / 中文原文：2025地理标志保护要求 / 一级：干茶外形：条索紧细弯曲，翠绿润，匀整显毫；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜爽回甘；叶底：嫩绿鲜活匀齐 Evidence Status: primary_source_verified； Location in the source: PDF pages 2787–2792, Changsha Green Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2787—2792页，长沙绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 2 ： Dry-leaf appearance: fine, tightly rolled, curved strips, fairly lustrous green, even and downy; liquor colour: bright green; aroma: lasting fresh fragrance; taste: fresh and mellow with a sweet aftertaste; infused leaves: tender green and even. Chinese original / 中文原文：2025地理标志保护要求 / 二级：干茶外形：条索紧细弯曲，绿较润，匀整有毫；汤色：绿亮；香气：清香持久；滋味：鲜醇回甘；叶底：嫩绿匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 2787–2792, Changsha Green Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2787—2792页，长沙绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 3 ： Dry-leaf appearance: fairly fine, tight, curved strips, fairly lustrous green and even. Liquor colour: bright yellow-green. Aroma: fairly lasting fresh fragrance. Taste: mellow with returning sweetness. Infused leaves: yellow-green and fairly even. Chinese original / 中文原文：2025地理标志保护要求 / 三级：干茶外形：条索较紧细弯曲，较绿润，较匀整；汤色：黄绿明亮；香气：清香较持久；滋味：醇和回甘；叶底：黄绿较匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 2787–2792, Changsha Green Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2787—2792页，长沙绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 4 ： Dry-leaf appearance: relatively fine, tight, curved strips, fairly lustrous green, fairly even. Liquor colour: bright yellow-green. Aroma: fairly lasting fresh fragrance. Taste: mellow, gentle, returning sweetness. Infused leaves: fairly even yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 四级：干茶外形：条索较紧细弯曲，较绿尚润，尚匀整；汤色：黄绿明亮；香气：清香尚持久；滋味：醇和回甘；叶底：黄绿尚匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 2787–2792, Changsha Green Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2787—2792页，长沙绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The designated area comprises 33 towns, 5 townships and 1 subdistrict in Changsha County, Wangcheng District, Liuyang and Ningxiang, within Changsha City. Changsha County (12 towns): Jinjing (including Shuangjiang), Gaoqiao, Lukou, Chunhua, Guoyuan, Beishan, Fulin, Kaihui (including Baisha Township), Qingshanpu, Ansha, Jiangbei and Huanghua. Wangcheng District (3 towns and 1 subdistrict): Jinggang (including Getang), Wushan Subdistrict, Chating and Bairuopu. Liuyang (10 towns and 2 townships): Chunkou, Daweishan Township, Guandu, Dayao, Shegang, Taipingqiao, Shashi, Jiaoxi Township, Beisheng, Guanqiao, Zhentou and Yong'an. Ningxiang (8 towns and 3 townships): Weishan Township, Huaminglou, Xiangzikou, Hengshi, Huangcai, Huilongpu, Lijingpu Township, Shuangjiangkou, Datunying, Yujia'ao Township and Jinzhou. Coordinates: 111°57′25″–114°09′46″ E, 27°55′52″–28°35′35″ N. Chinese original / 中文原文：保护产地范围：长沙市的长沙县、望城区、浏阳市、宁乡市域内的33个镇、5个乡、1个街道。其中长沙县（12个镇）：金井镇（含双江镇）、高桥镇、路口镇、春华镇、果园镇、北山镇、福临镇、开慧镇（含白沙乡）、青山铺镇、安沙镇、江背镇、黄花镇；望城区（3个镇，1个街道）：靖港镇（含格塘镇）、乌山街道、茶亭镇、白箬铺镇；浏阳市（10个镇，2个乡）：淳口镇、大围山乡、官渡镇、大瑶镇、社港镇、太平桥镇、沙市、蕉溪乡、北盛镇、官桥镇、镇头镇，永安镇；宁乡市（8个镇，3个乡）：沩山乡、花明楼镇、巷子口镇、横市镇、黄材镇、回龙铺镇、历经铺乡、双江口镇、大屯营镇、喻家坳乡、金洲镇。地理坐标：东经111°57′25″～114°09′46″，北纬27°55′52″～28°35′35″。 Raw materials & cultivars ： Suitable small- and medium-leaf cultivars such as Bixiangzao, Zhuyeqi, Xiangbolü, and Baihaozao. Chinese original / 中文原文：原料与品种：碧香早、槠叶齐、湘波绿、白毫早等中小叶适制品种。 Growing environment ： Within the production area, sites are at 50–500 m elevation on slopes of 20° or less, mainly with red or paddy soils. Soil depth is ≥50 cm, organic matter 11.2–56.5 g/kg, total nitrogen 0.65–1.73 g/kg, available phosphorus 12.5–246 mg/kg, available potassium 37–332 mg/kg, and pH 5.0–6.5. Chinese original / 中文原文：生长环境：产地范围内海拔50～500m，坡度在20°以下，土壤类型以红壤、水稻土为主，土层厚度≥50cm，有机质含量11.2～56.5g/kg，全氮含量0.65～1.73g/kg，有效磷含量12.5～246mg/kg，有效钾含量37～332mg/kg，土壤pH值5.0～6.5。 Processing requirements ： Two methods are used: hand pan-firing and mechanical processing. 1. Hand-processing sequence: spreading → heat-fixing → initial rolling → second pan-firing → re-rolling → third pan-firing → shaping → raising the down and removing from the pan. Key processing points: (1) Spreading. Spread fresh leaves 4–6 cm deep for 6–8 hours, until they soften and develop a fresh aroma, with a moisture content of about 70% (15%–20% weight loss). (2) Heat-fixing. At 200–220°C, turn and toss the fresh leaves with both hands after adding them to the pan, until they become dark green and soft and give off a fresh aroma. (3) Initial rolling. Apply light–heavy–light pressure, breaking up clumps 1–2 times during rolling. Roll for 5–8 minutes until the leaves begin to form strips. (4) Second pan-firing. Mainly shake and toss the leaves at a pan temperature of 150–180°C for 4–6 minutes; remove when about 40% dry. Immediately spread the partly processed leaves to cool and release heat. (5) Re-rolling. Use greater pressure than in the initial rolling, breaking up clumps 1–2 times. Roll for 6–8 minutes until the strips are tightly formed. (6) Third pan-firing. Mainly shake and toss until the strips no longer stick to the hands. (7) Shaping. Shape in the pan at 60–70°C until about 80% dry. (8) Raising the down and removing from the pan. Work at 70–80°C until the white down is fully visible. Raise the temperature and pan-fire until fully dry (moisture content below 7.0%), then remove. 2. Mechanical pan-processing sequence: spreading → heat-fixing → initial rolling → breaking up clumps → second drying and cooling → re-rolling → third drying → shaping and pan-drying → final drying and aroma enhancement. Key processing points: (1) Spreading. Spread fresh leaves 4–6 cm deep for 6–8 hours, until they soften and develop a fresh aroma, with a moisture content of about 70% (15%–20% weight loss). (2) Heat-fixing. Use a rotary-drum heat-fixing machine at 280–320°C for about 2 minutes, until the leaves turn dark green and soft; tender stems bend without breaking, and leaves squeezed into a ball do not readily fall apart when released. The grassy odor should dissipate and a slight fresh aroma should emerge, with no red stems or leaves, scorched edges, or blistering. The fixed leaves should have a moisture content of about 62%. (3) Initial rolling. Use a rolling machine and remove the leaves when about 80% have formed strips. (4) Breaking up clumps. Use a clump-breaking and screening machine to separate and grade clumps formed during rolling. Re-roll, or process separately, the coarse, loosely formed leaves retained on the screen. (5) Second drying. Use a five-compartment dryer, flatbed dryer, or automatic dryer at 110–120°C for 5–8 minutes, until the leaves no longer stick to the hands, form a ball when squeezed but fall apart when released, and feel slightly prickly. The grassy odor should dissipate and moisture content should be about 45%. (6) Cooling. Immediately place the leaves on a cooling platform after the second drying, spread 3–5 cm deep, and cool for 30–40 minutes. (7) Re-rolling. Use a rolling machine with greater pressure than in the initial rolling, following the light–heavy–light principle. Roll for 6–8 minutes until the strips are tightly formed. (8) Third drying. Use a five-compartment dryer, flatbed dryer, or automatic dryer at 90–100°C, until the leaves feel prickly; a moisture content of 12%–15% is appropriate. (9) Shaping and pan-drying. Use a drum pan-dryer at a drum temperature of 100–110°C for 10–12 minutes, until moisture content is about 8%, the strips tighten and harden, and they can be snapped but do not crumble when pinched. (10) Final drying and aroma enhancement. Use a dryer at 90–95°C for about 40 minutes, until moisture content is ≤7%. Chinese original / 中文原文：加工要求：分为手工炒制和机械加工两种方式。1.手工炒制工艺流程。摊青→杀青→初揉→炒二青→复揉→炒三青→整形→提毫收锅。加工要点：（1）摊青。鲜叶摊放厚度4～6cm，摊放时间6-8小时，至叶质变软，清香显，含水率70%左右（失重率15%～20%）。（2）杀青。温度200～220℃，鲜叶下锅后双手翻斗，至颜色呈暗绿，叶质柔软，散发清香。（3）初揉。采取“轻-重-轻”的方式，中途解块1～2次，初揉5-8分钟，揉至茶叶初步成条。（4）炒二青。以抖炒为主，锅温150～180℃，时间4-6分钟，炒至四成干即可出锅。出锅后，茶坯及时摊凉散热。（5）复揉。用力较初揉重，中途解块1～2次，揉捻6-8分钟，揉至茶条紧结。（6）炒三青。以抖炒为主，炒至茶条不沾手。（7）整形。温度60～70℃，锅内做形至茶叶八成干左右。（8）提毫出锅。温度70～80℃，至白毫充分显露。增温炒至茶叶足干（含水量低于7.0%）时出锅。2.机械炒制工艺流程。摊青→杀青→初揉→解块→烘二青、摊凉→复揉→烘三青→成型炒干→提香足干。加工要点：（1）摊青。鲜叶摊放厚度4～6cm，摊放时间6-8小时，至叶质变软，清香显，含水率70%左右（失重率15%～20%）。（2）杀青。采用滚筒杀青机杀青，温度280～320℃，时间2分钟左右，至叶色暗绿，叶质柔软，嫩茎折而不断，手握成团，松手不易散开，青草气散失，略显清香，无红梗红叶，无焦边、鱼眼泡，杀青叶含水量62%左右。（3）初揉。采用揉捻机揉捻，揉捻叶成条率达到80%左右时下机。（4）解块。揉捻中产生的团块用解块分筛机进行解块分筛，对筛面上条索粗松的揉捻叶，再进行揉捻或单独付制。（5）烘二青。采用五斗烘焙机或平台烘干机、自动烘干机进行，温度110～120℃，时间5-8分钟，烘至茶叶不黏手，握能成团，松能散开，稍感刺手，青草气散失，茶叶含水量45%左右。（6）摊凉。烘二青后的茶叶立即置于摊凉平台进行冷却，厚度3～5cm，时间30-40分钟。（7）复揉。采用揉捻机进行复揉，加压比初揉重，采用“轻-重-轻”原则，揉捻6-8分钟，揉至茶条紧结。（8）烘三青。采用五斗烘焙机或平台烘干机、自动烘干机进行，温度90～100℃，烘至茶叶有刺手感，含水量12%～15%为宜。（9）成型炒干。采用筒式炒干机，筒温100～110℃，时间10-12分钟，炒至含水量8%左右，茶叶条索收紧，发硬，茶条可折断，手捏不会断碎。（10）提香足干。采用烘焙机进行提香足干，温度90～95℃，时间40分钟左右，烘至含水量≤7%。 Sensory qualities ： First grade: tight, slender, curved strips, lustrous vivid green, uniform with visible down; bright tender-green liquor; a lasting tender aroma; fresh, brisk taste with a sweet aftertaste; and tender-green, lively, evenly sized infused leaves. Second grade: tight, slender, curved strips, green and relatively lustrous, uniform with down; bright green liquor; a lasting fresh aroma; fresh, mellow taste with a sweet aftertaste; and tender-green, uniform infused leaves. Third grade: relatively tight, slender, curved strips, relatively green and lustrous, and relatively uniform; bright yellow-green liquor; a relatively lasting fresh aroma; mild, mellow taste with a sweet aftertaste; and yellow-green, relatively uniform infused leaves. Fourth grade: relatively tight, slender, curved strips, relatively green and reasonably lustrous, and reasonably uniform; bright yellow-green liquor; a reasonably lasting fresh aroma; mild, mellow taste with a sweet aftertaste; and yellow-green, reasonably uniform infused leaves. Chinese original / 中文原文：感官品质：一级：条索紧细弯曲，色泽翠绿润，匀整显毫，汤色嫩绿明亮，嫩香持久，滋味鲜爽回甘，叶底嫩绿鲜活匀齐。二级：条索紧细弯曲，色泽绿较润，匀整有毫，汤色绿亮，清香持久，滋味鲜醇回甘，叶底嫩绿匀整。三级：条索较紧细弯曲，色泽较绿润，较匀整，汤色黄绿明亮，清香较持久，滋味醇和回甘，叶底黄绿较匀。四级：条索较紧细弯曲，色泽较绿尚润，尚匀整，汤色黄绿明亮，清香尚持久，滋味醇和回甘，叶底黄绿尚匀。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2787 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Changsha green tea: tea sample and labelled gift box Chinese original / 中文原文：实物图：长沙绿茶：茶样与具名礼盒 https://www.csxiangfeng.com/Uploads/202111/61960c20cb521.jpg https://www.csxiangfeng.com/post/292.html Basis for the match: A tea company's dedicated article on the Changsha Green Tea regional brand points to the relevant Changsha production areas. The gift box in the photograph directly bears the name Changsha Green Tea, and dry tea is visible in a bowl. Chinese original / 中文原文：对应依据：茶企关于长沙绿茶区域品牌的专文，正文指向长沙相关产区；照片礼盒正面直接写有长沙绿茶，碗中干茶可见。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Changsha green tea product sample displayed on Xiangfeng's official website. The complete original image is retained; dry tea occupies a small area. No inference is made about all producers or grades. Chinese original / 中文原文：样本范围：湘丰官网展示的长沙绿茶商品样本；保留完整原图，干茶面积较小，未推断所有企业与等级。 Changde Black Tea Chinese original / 中文原文：常德红茶 Relevant protected areas in Shimen, Linli, and Li counties, Changde, Hunan. Chinese original / 中文原文：湖南省常德市石门县、临澧县、澧县相关保护范围 identity： Changde Black Tea comes from Changde City, Hunan Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender, uniform strips, glossy jet-black colour and visible golden down; a high, lasting sweet aroma; deep, bright red liquor; a sweet, fresh, rich and mellow taste; and tender, uniform, bright red infused leaves. Chinese original / 中文原文：identity：常德红茶产自湖南省常德市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：常德红茶条索紧细匀整，色泽乌黑油润，金毫显露，甜香高长，汤色红浓明亮，滋味甘鲜醇厚，叶底嫩匀红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Tea cultivars for Changde Black Tea adapted to the local environment, such as Zhuyeqi, Fuding Dabai, Bixiangzao and local small-leaf populations. Chinese original / 中文原文：raw_material：适应产地环境条件的常德红茶茶树品种。如槠叶齐、福鼎大白茶、碧香早、本地小叶茶树群体等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 100–1,500 m, with no nearby or upwind pollution sources; red or yellow soil, pH 4.5–6.5. Chinese original / 中文原文：environment：海拔高度100～1500m，周边及上风口无污染源，土壤类型为红、黄壤，土壤pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Based on tea-plant growth characteristics and Changde Black Tea’s raw-material needs, combine picking with retention, balance quantity and quality, adapt to each garden, and pick at the proper time according to standards. Hand picking should not strip or grab leaves. Keep fresh leaves intact, even, and clean. Machine picking must ensure picking quality. Chinese original / 中文原文：harvest：根据茶树生长特性和常德红茶对加工原料的要求，遵循采留结合、量质兼顾和因园制宜的原则，按照标准适时采摘。手工采摘不宜捋采和抓采。应保持鲜叶完整、匀净。机械采茶应保证采摘质量。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing sequence: withering → rolling → oxidation → drying → shaping → blending → finished product. 1. Withering. Methods include trough withering, natural indoor withering, and combined withering. The leaf surface loses its gloss, the colour turns dark green, and the grassy odor fades; leaves become wrinkled and soft, stems bend without breaking, and leaves squeezed tightly into a ball slowly separate when released. An appropriate moisture content is 60%–62%. 2. Rolling. Roll for 60–90 minutes until at least 90% form strips; the strips should be tightly curled, with expressed tea juice adhering to their surfaces. 3. Oxidation. Use an oxidation machine or room until the colour is between reddish orange and orange-red, with orange-yellow within the red, and a fresh or floral-fruity aroma emerges. 4. Drying. Initially dry to 25%–30% moisture content, then finish to 5%–7%. 5. Shaping. Remove stems, colour-sort, winnow, and sieve to achieve uniform specifications. 6. Blending. Mix and blend evenly to meet the quality requirements of each Changde Black Tea grade. Chinese original / 中文原文：process：工艺流程：萎凋→揉捻→发酵→干燥→整形→拼配→成品。1.萎凋。采用萎凋槽萎凋、室内自然萎凋和综合萎凋等方式。叶面失去光泽，叶色转为暗绿，青草气减退；叶形皱缩、叶质柔软、折梗不断、紧握成团，松手可缓慢散开；含水率以60%～62%时为适度。2.揉捻。时间为60～90分钟，成条率90%以上，茶条紧卷，茶汁外溢，粘附于茶条表面。3.发酵。采用发酵机或发酵室发酵，待色泽介于红橙色至橙红之间，红中带橙黄，呈现清香或花果香即可。4.干燥。初干至含水率25%～30%。足干至含水率5%～7%。5.整形。通过拣梗、色选、风选、筛选，实现规格匀整。6.拼配。按常德红茶各等级的品质要求进行匀堆拼配。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Changde Black Tea has fine, tight, even strips, lustrous black with visible golden down; pronounced lasting sweet aroma; rich bright red liquor; sweet, fresh, mellow, full taste; and tender, even, bright red infused leaves. Chinese original / 中文原文：quality：常德红茶条索紧细匀整，色泽乌黑油润，金毫显露，甜香高长，汤色红浓明亮，滋味甘鲜醇厚，叶底嫩匀红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Changde Black Tea’s history is formed by several county tea regions. Shimen’s agricultural authorities record that in 1884, Guangdong tea merchants established Taihehe Tea House in Yisha Ancient Town, around present-day Hupingshan, and brought in tea makers. Finished tea was exported via Jinshi and Hankou. This is Shimen’s regional history, not a single invention year for all Changde Black Tea. Chinese original / 中文原文：history：常德红茶的历史由多个县域茶区共同构成。石门农业部门记录，1884年广东茶商在宜沙古镇（今壶瓶山一带）设泰和合茶庄、引进制茶师，成茶经津市、汉口外销；这是石门茶区的沿革，不是所有常德红茶的统一发明年。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Changde | Shimen honored as a key national black-tea production area | https://agri.hunan.gov.cn/agri/xxgk/gzdt/sxdt_1/202305/t20230518_29342460.html Chinese original / 中文原文：常德市丨石门喜获全国红茶重点产区殊荣 | https://agri.hunan.gov.cn/agri/xxgk/gzdt/sxdt_1/202305/t20230518_29342460.html 2022 Changde Tourism Development Conference and Changde Black Tea Culture Festival | https://cdswlgtj.changde.gov.cn/ly/content_960972 Chinese original / 中文原文：2022常德旅游发展大会暨常德红茶文化节 | https://cdswlgtj.changde.gov.cn/ly/content_960972 culture： Black-tea cultural festivals and tourism-development conferences jointly display Changde's tea industry, tea art and rural tourism. Former tea-estate sites and memories of waterborne trade preserve a local narrative for contemporary regional brands. Chinese original / 中文原文：culture：红茶文化节与旅游发展大会共同展示常德的茶业、茶艺和乡村旅游。茶庄旧址及水路贸易记忆，则为当代区域品牌保留了可讲述的地方背景。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Changde | Shimen honored as a key national black-tea production area | https://agri.hunan.gov.cn/agri/xxgk/gzdt/sxdt_1/202305/t20230518_29342460.html Chinese original / 中文原文：常德市丨石门喜获全国红茶重点产区殊荣 | https://agri.hunan.gov.cn/agri/xxgk/gzdt/sxdt_1/202305/t20230518_29342460.html 2022 Changde Tourism Development Conference and Changde Black Tea Culture Festival | https://cdswlgtj.changde.gov.cn/ly/content_960972 Chinese original / 中文原文：2022常德旅游发展大会暨常德红茶文化节 | https://cdswlgtj.changde.gov.cn/ly/content_960972 region： Relevant protected areas in Shimen, Linli, and Li counties, Changde, Hunan. Chinese original / 中文原文：region：湖南省常德市石门县、临澧县、澧县相关保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Changde | Shimen honored as a key national black-tea production area | https://agri.hunan.gov.cn/agri/xxgk/gzdt/sxdt_1/202305/t20230518_29342460.html Chinese original / 中文原文：常德市丨石门喜获全国红茶重点产区殊荣 | https://agri.hunan.gov.cn/agri/xxgk/gzdt/sxdt_1/202305/t20230518_29342460.html 2022 Changde Tourism Development Conference and Changde Black Tea Culture Festival | https://cdswlgtj.changde.gov.cn/ly/content_960972 Chinese original / 中文原文：2022常德旅游发展大会暨常德红茶文化节 | https://cdswlgtj.changde.gov.cn/ly/content_960972 Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 2855–2858, the Changde Black Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2855—2858页，常德红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering ： Use trough withering, indoor natural withering or combined withering. The leaf surface should lose its gloss, the colour turn dark green and the grassy smell diminish. Leaves should shrink and soften, stems bend without breaking, and the leaves form a clump when tightly held that slowly loosens on release. A moisture content of 60%–62% is appropriate. Key observations: Chinese original / 中文原文：1. 萎凋：采用萎凋槽萎凋、室内自然萎凋和综合萎凋等方式。叶面失去光泽，叶色转为暗绿，青草气减退；叶形皱缩、叶质柔软、折梗不断、紧握成团，松手可缓慢散开；含水率以60%～62%时为适度。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： 60–90 minutes, with at least 90% of leaves formed into tightly rolled strands and expressed juice adhering to their surfaces. Key observations: Chinese original / 中文原文：2. 揉捻：时间为60～90分钟，成条率90%以上，茶条紧卷，茶汁外溢，粘附于茶条表面。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： Oxidise in an oxidation machine or room until the colour lies between reddish orange and orange-red, with orange-yellow in the red, and a fresh or floral-fruity aroma develops. Key observations: Chinese original / 中文原文：3. 发酵：采用发酵机或发酵室发酵，待色泽介于红橙色至橙红之间，红中带橙黄，呈现清香或花果香即可。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： Initially dry to 25%–30% moisture; fully dry to 5%–7%. Key observations: Chinese original / 中文原文：4. 干燥：初干至含水率25%～30%。足干至含水率5%～7%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Shaping ： Achieve even specifications through stem removal, colour sorting, winnowing, and screening. Key observations: Chinese original / 中文原文：5. 整形：通过拣梗、色选、风选、筛选，实现规格匀整。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Blending ： Consolidate and blend according to the quality requirements for each Changde black tea grade. Key observations: Chinese original / 中文原文：6. 拼配：按常德红茶各等级的品质要求进行匀堆拼配。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Changde Black Tea has fine, tight, even strips, lustrous black with visible golden down; pronounced lasting sweet aroma; rich bright red liquor; sweet, fresh, mellow, full taste; and tender, even, bright red infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：常德红茶条索紧细匀整，色泽乌黑油润，金毫显露，甜香高长，汤色红浓明亮，滋味甘鲜醇厚，叶底嫩匀红亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2855 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2855页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tight, slender, uniform strips, glossy jet-black with visible golden down. Liquor colour: deep, bright red. Aroma: high, lasting sweetness. Taste: sweet, fresh, rich and mellow. Infused leaves: tender, uniform and bright red. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧细匀整，乌黑油润，金毫显露；汤色：红浓明亮；香气：甜香高长；滋味：甘鲜醇厚；叶底：嫩匀红亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2855–2858, Changde Black Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2855—2858页，常德红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The area covers 41 towns and townships, 3 agricultural or forestry farms, and 692 villages or communities in Shimen, Linli and Li counties, Changde City: Mengquan, Jiashan, Yijiadu, Xinguan, Zaoshi, Weixin, Taiping, Moshi, Hupingshan and Nanbei towns; Luoping and Yanchi townships; Xinpu and Baiyun towns; Sansheng Township; Ziliang Town; Suojie Township; Datongshan Forest Farm, Baiyunshan Forest Farm and Dongshanfeng Farm; Sheshiqiao, Taifu, Sixingang, Xiumei, Tingxiandu, Xin'an and Hekou towns; Kemushan and Fenghuo townships; and Ganxitan, Huolianpo, Matoupu, Wangjiachang, Jinluo, Yanjing, Dayandang, Mengxi, Fuxingchang, Chengtoushan, Cennan, Rudong, Xiaodukou, Guanyuan and Linan towns. Coordinates: 110°29′06″–112°05′22″ E, 29°16′22″–29°55′13″ N. Chinese original / 中文原文：保护产地范围：常德市石门县、临澧县、澧县境内的蒙泉镇、夹山镇、易家渡镇、新关镇、皂市镇、维新镇、太平镇、磨市镇、壶瓶山镇、南北镇、罗坪乡、雁池乡、新铺镇、白云镇、三圣乡、子良镇、所街乡、大同山林场、白云山林场、东山峰农场、佘市桥镇、太浮镇、四新岗镇、修梅镇、停弦渡镇、新安镇、合口镇、刻木山乡、烽火乡、甘溪滩镇、火连坡镇、码头铺镇、王家厂镇、金罗镇、盐井镇、大堰垱镇、梦溪镇、复兴厂镇、城头山镇、涔南镇、如东镇、小渡口镇、官垸镇、澧南镇，41个乡镇、3个农林场、692个村（社区）。地理坐标：东经110°29′06″～112°05′22″，北纬29°16′22″～29°55′13″。 Raw materials & cultivars ： Tea cultivars for Changde Black Tea adapted to the local environment, such as Zhuyeqi, Fuding Dabai, Bixiangzao and local small-leaf populations. Chinese original / 中文原文：原料与品种：适应产地环境条件的常德红茶茶树品种。如槠叶齐、福鼎大白茶、碧香早、本地小叶茶树群体等。 Growing environment ： Elevation 100–1,500 m, with no nearby or upwind pollution sources; red or yellow soil, pH 4.5–6.5. Chinese original / 中文原文：生长环境：海拔高度100～1500m，周边及上风口无污染源，土壤类型为红、黄壤，土壤pH值4.5～6.5。 Plucking requirements ： Based on tea-plant growth characteristics and Changde Black Tea’s raw-material needs, combine picking with retention, balance quantity and quality, adapt to each garden, and pick at the proper time according to standards. Hand picking should not strip or grab leaves. Keep fresh leaves intact, even, and clean. Machine picking must ensure picking quality. Chinese original / 中文原文：采摘要求：根据茶树生长特性和常德红茶对加工原料的要求，遵循采留结合、量质兼顾和因园制宜的原则，按照标准适时采摘。手工采摘不宜捋采和抓采。应保持鲜叶完整、匀净。机械采茶应保证采摘质量。 Processing requirements ： Processing sequence: withering → rolling → oxidation → drying → shaping → blending → finished product. 1. Withering. Methods include trough withering, natural indoor withering, and combined withering. The leaf surface loses its gloss, the colour turns dark green, and the grassy odor fades; leaves become wrinkled and soft, stems bend without breaking, and leaves squeezed tightly into a ball slowly separate when released. An appropriate moisture content is 60%–62%. 2. Rolling. Roll for 60–90 minutes until at least 90% form strips; the strips should be tightly curled, with expressed tea juice adhering to their surfaces. 3. Oxidation. Use an oxidation machine or room until the colour is between reddish orange and orange-red, with orange-yellow within the red, and a fresh or floral-fruity aroma emerges. 4. Drying. Initially dry to 25%–30% moisture content, then finish to 5%–7%. 5. Shaping. Remove stems, colour-sort, winnow, and sieve to achieve uniform specifications. 6. Blending. Mix and blend evenly to meet the quality requirements of each Changde Black Tea grade. Chinese original / 中文原文：加工要求：工艺流程：萎凋→揉捻→发酵→干燥→整形→拼配→成品。1.萎凋。采用萎凋槽萎凋、室内自然萎凋和综合萎凋等方式。叶面失去光泽，叶色转为暗绿，青草气减退；叶形皱缩、叶质柔软、折梗不断、紧握成团，松手可缓慢散开；含水率以60%～62%时为适度。2.揉捻。时间为60～90分钟，成条率90%以上，茶条紧卷，茶汁外溢，粘附于茶条表面。3.发酵。采用发酵机或发酵室发酵，待色泽介于红橙色至橙红之间，红中带橙黄，呈现清香或花果香即可。4.干燥。初干至含水率25%～30%。足干至含水率5%～7%。5.整形。通过拣梗、色选、风选、筛选，实现规格匀整。6.拼配。按常德红茶各等级的品质要求进行匀堆拼配。 Sensory qualities ： Changde Black Tea has fine, tight, even strips, lustrous black with visible golden down; pronounced lasting sweet aroma; rich bright red liquor; sweet, fresh, mellow, full taste; and tender, even, bright red infused leaves. Chinese original / 中文原文：感官品质：常德红茶条索紧细匀整，色泽乌黑油润，金毫显露，甜香高长，汤色红浓明亮，滋味甘鲜醇厚，叶底嫩匀红亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2855 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Wuquan Bihong black tea from Shimen, Changde Chinese original / 中文原文：实物图：常德石门产区雾泉碧红茶干茶样本 https://obs.coop168.com/Storage/Shop/128/Products/2050/2.png?r=1784296857 https://www.coop168.com/Product/Detail/2050 Basis for the match: The public product page 'Wuquanbi Shimen Black Tea, 100 g Tin' was read, and each dry-tea photograph and the back label in the same gallery were viewed. The label identifies the product as Shimen black tea, category black tea, origin Hupingshan, Shimen, Hunan, producer Shimen Lufeng Tea Professional Cooperative, and production address Group 6, Xindaowan Village, Ziliang Town, Shimen County. Both Hupingshan and Ziliang towns fall within CNIPA's Changde Black Tea protection requirements, item 974. The photograph shows glossy dark strip-shaped dry tea in a bamboo tea scoop bearing the Wuquanbi logo. Chinese original / 中文原文：对应依据：已读公开单品“雾泉碧牌石门红茶100克罐装”，并逐张看干茶照片及同相册背标：品名石门红茶、茶类红茶、产地湖南石门壶瓶山、生产者石门县庐峰茶叶专业合作社、生产地址石门县子良镇新道湾村六组。壶瓶山镇和子良镇均在国家知识产权局常德红茶保护要求（第974项）范围内。照片是带雾泉碧标志的竹茶则乌润条索干茶。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Wuquanbi 100 g canned black-tea sample, made in Ziliang Town from Hupingshan, Shimen material within the Changde Black Tea protected area. It does not represent every Changde Black Tea grade; batch authorization to use the special mark is not inferred. Chinese original / 中文原文：样本范围：常德红茶保护地域内石门壶瓶山原料、子良镇生产的雾泉碧100克罐装红茶样本；不表示全部常德红茶等级，未推断该批次专用标志认证。 Anhua Black Tea Chinese original / 中文原文：安化红茶 Anhua County, Yiyang, Hunan Chinese original / 中文原文：湖南省益阳市安化县 identity： Anhua Black Tea comes from Anhua County, Hunan Province. This entry records products within the geographical indication protection area. The protection requirements describe Special Grade as fine, tightly formed strips with pointed tips, lustrous dark colour and visible golden down, even and clean; fresh, tender, sweet, pronounced, lasting aroma; bright red liquor colour with a golden ring; mellow, full, sweet, fresh taste; and fine, tender infused leaves with visible buds, evenly red and bright. Chinese original / 中文原文：identity：安化红茶产自湖南省安化县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：特级：外形条索紧细显锋苗，色泽乌润、显金毫、匀净，香气鲜嫩甜香、高长，汤色红亮、有金圈，滋味醇厚、甘鲜，叶底细嫩显芽、红匀亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Yuntai Daye, Zhuyeqi, Bixiangzao and others. Chinese original / 中文原文：raw_material：云台大叶、槠叶齐、碧香早等。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： The Anhua Black Tea production area lies at 600–800 m elevation. Its soils, mainly formed from weathered slate and shale, are reddish-black, deep, permeable and fertile, with a pH of 4.5–6.5. Chinese original / 中文原文：environment：安化红茶产区海拔600～800m，以板页岩风化为主形成的土壤呈红黑色，土层深厚，通透性能好，土质肥沃，pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Grade-specific picking: special grade, single buds or one bud and one just-unfolding leaf; Grade 1, one bud and one leaf or one bud and two just-unfolding leaves; Grade 2, mainly one bud and two leaves. Chinese original / 中文原文：harvest：分级采摘：特级，单芽或一芽一叶初展；一级，一芽一叶或一芽二叶初展；二级，一芽二叶为主。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Primary processing: raw material → withering → rolling → oxidation → drying. 2. Refining: screening → sorting → packaging → boxing. Chinese original / 中文原文：process：1.初加工工序。原料→萎凋→揉捻→发酵→干燥。2.精制工序。筛分→拣剔→包装→装箱。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Special grade: tight, slender strips with prominent bud tips; glossy dark colour, visible golden down, uniform and clean; a fresh, tender, sweet aroma that is high and lasting; bright red liquor with a golden ring; a rich, mellow, sweet and fresh taste; and fine, tender infused leaves with visible buds, uniformly red and bright. First grade: tight, slender strips with bud tips; glossy dark colour with golden down, relatively uniform; a relatively high and lasting floral-honey aroma; bright red liquor; rich, mellow, sweet and brisk taste; and tender, uniform infused leaves with buds, red and bright. Second grade: relatively tight, slender strips; dark and reasonably lustrous, with some golden down, reasonably uniform; some floral-honey aroma, reasonably high and lasting; clear red liquor; mild, mellow and reasonably brisk taste; and relatively tender, uniform, red and bright infused leaves. Chinese original / 中文原文：quality：特级：外形条索紧细显锋苗，色泽乌润、显金毫、匀净，香气鲜嫩甜香、高长，汤色红亮、有金圈，滋味醇厚、甘鲜，叶底细嫩显芽、红匀亮。一级：外形条索紧细有锋苗、色泽乌润、有金毫、较匀齐，香气有花蜜香、较高长，汤色红亮，滋味醇厚、甘爽，叶底嫩匀有芽、红亮。二级：外形条索较紧细、色泽乌尚润、带金毫、尚匀齐，香气带花蜜香、尚高长，汤色红明，滋味醇和、尚爽，叶底较嫩匀、较红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Tea Road research using merchant records such as Xingshang Yiyao from the Shanxi firm Changyuchuan shows that Anhua once supplied both dark tea and black tea. The latter entered trade under product names including tea leaves and floral-scented tea dust. Black-tea history should be distinguished from Anhua dark-tea history; processing histories cannot be interchanged merely because the origin is the same. Chinese original / 中文原文：history：万里茶道研究利用晋商长裕川《行商遗要》等商号资料，说明安化曾同时供应黑茶和红茶，后者以茶叶、花香茶末等商品名进入贸易。红茶史应与安化黑茶史分开识别，不能因产地相同混用加工沿革。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The formation and development of tea-source areas along the Great Tea Road | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html Chinese original / 中文原文：“万里茶道”茶源地的形成与发展 | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html culture： Anhua tea houses and Shanxi merchant networks linked mountain tea regions to distant markets. Business ledgers, tea-house architecture, and memories of land/water transport are important materials for understanding black-tea production and local society. Chinese original / 中文原文：culture：安化茶庄及晋商经营网络连接山地茶区与远距离市场。商号账簿、茶庄建筑和水陆运输记忆，是理解红茶生产与地方社会关系的重要文化材料。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The formation and development of tea-source areas along the Great Tea Road | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html Chinese original / 中文原文：“万里茶道”茶源地的形成与发展 | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html region： Anhua County, Yiyang, Hunan Chinese original / 中文原文：region：湖南省益阳市安化县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The formation and development of tea-source areas along the Great Tea Road | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html Chinese original / 中文原文：“万里茶道”茶源地的形成与发展 | https://www.nopss.gov.cn/n1/2020/0513/c230112-31707583.html Step-by-step processing / 2025 geographical indication protection requirements / primary processing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 初加工 PDF pages 2890–2892, the Anhua Black Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2890—2892页，安化红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering ： The original lists “withering” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 萎凋：原文将“萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / refining Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 精制 PDF pages 2890–2892, the Anhua Black Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2890—2892页，安化红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Sieving ： The original lists 'sieving' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 筛分：原文将“筛分”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Sorting ： The original lists “sorting” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 拣剔：原文将“拣剔”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Packaging ： The original lists “packaging” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 包装：原文将“包装”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Packing into boxes ： The original lists 'boxing' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 装箱：原文将“装箱”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Special grade: tight, slender strips with prominent bud tips; glossy dark colour, visible golden down, uniform and clean; a fresh, tender, sweet aroma that is high and lasting; bright red liquor with a golden ring; a rich, mellow, sweet and fresh taste; and fine, tender infused leaves with visible buds, uniformly red and bright. First grade: tight, slender strips with bud tips; glossy dark colour with golden down, relatively uniform; a relatively high and lasting floral-honey aroma; bright red liquor; rich, mellow, sweet and brisk taste; and tender, uniform infused leaves with buds, red and bright. Second grade: relatively tight, slender strips; dark and reasonably lustrous, with some golden down, reasonably uniform; some floral-honey aroma, reasonably high and lasting; clear red liquor; mild, mellow and reasonably brisk taste; and relatively tender, uniform, red and bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：特级：外形条索紧细显锋苗，色泽乌润、显金毫、匀净，香气鲜嫩甜香、高长，汤色红亮、有金圈，滋味醇厚、甘鲜，叶底细嫩显芽、红匀亮。一级：外形条索紧细有锋苗、色泽乌润、有金毫、较匀齐，香气有花蜜香、较高长，汤色红亮，滋味醇厚、甘爽，叶底嫩匀有芽、红亮。二级：外形条索较紧细、色泽乌尚润、带金毫、尚匀齐，香气带花蜜香、尚高长，汤色红明，滋味醇和、尚爽，叶底较嫩匀、较红亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2890 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2890页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / special grade ： Dry-leaf appearance: fine, tight strips with pointed tips, lustrous dark colour, visible golden down, even and clean. Liquor colour: bright red with a golden ring. Aroma: fresh, tender, sweet, pronounced, and lasting. Taste: mellow, full, sweet, and fresh. Infused leaves: fine, tender, visibly budded, evenly red and bright. Chinese original / 中文原文：2025地理标志保护要求 / 特级：干茶外形：条索紧细显锋苗，乌润、显金毫、匀净；汤色：红亮、有金圈；香气：鲜嫩甜香、高长；滋味：醇厚、甘鲜；叶底：细嫩显芽、红匀亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2890–2892, Anhua Black Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2890—2892页，安化红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 1 ： Dry-leaf appearance: tight, slender strips with bud tips, glossy dark colour, golden down and relative uniformity. Liquor colour: bright red. Aroma: floral-honey notes, relatively high and lasting. Taste: rich, mellow, sweet and brisk. Infused leaves: tender and uniform with buds, red and bright. Chinese original / 中文原文：2025地理标志保护要求 / 一级：干茶外形：条索紧细有锋苗，乌润、有金毫、较匀齐；汤色：红亮；香气：有花蜜香、较高长；滋味：醇厚、甘爽；叶底：嫩匀有芽、红亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2890–2892, Anhua Black Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2890—2892页，安化红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / Grade 2 ： Dry-leaf appearance: relatively tight, slender strips, dark and reasonably lustrous, with some golden down and reasonable uniformity. Liquor colour: clear red. Aroma: some floral-honey notes, reasonably high and lasting. Taste: mild, mellow and reasonably brisk. Infused leaves: relatively tender and uniform, relatively red and bright. Chinese original / 中文原文：2025地理标志保护要求 / 二级：干茶外形：条索较紧细，乌尚润、带金毫、尚匀齐；汤色：红明；香气：带花蜜香、尚高长；滋味：醇和、尚爽；叶底：较嫩匀、较红亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2890–2892, Anhua Black Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2890—2892页，安化红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Twenty-three towns and townships containing 391 administrative villages in Anhua County: Yanxi, Kuixi, Pingkou and Qujiang towns; Gulou and Nanjin townships; Malu, Zhexi, Dongping, Jiangnan, Xiaoyan, Taoxi, Changtang, Yangjiaotang, Dafu, Lengshi, Xianxi, Meicheng and Qingtangpu towns; Gaoming Township; Le'an Town; and Longtang and Tianzhuang townships. Coordinates: 110°43′07″–111°58′51″ E, 27°58′54″–28°38′37″ N. Chinese original / 中文原文：保护产地范围：安化县烟溪镇、奎溪镇、平口镇、渠江镇、古楼乡、南金乡、马路镇、柘溪镇、东坪镇、江南镇、小淹镇、滔溪镇、长塘镇、羊角塘镇、大福镇、冷市镇、仙溪镇、梅城镇、清塘铺镇、高明乡、乐安镇、龙塘乡、田庄乡，共23个乡镇391个行政村。地理坐标：东经110°43′07″～111°58′51″，北纬27°58′54″～28°38′37″。 Raw materials & cultivars ： Yuntai Daye, Zhuyeqi, Bixiangzao and others. Chinese original / 中文原文：原料与品种：云台大叶、槠叶齐、碧香早等。 Growing environment ： The Anhua Black Tea production area lies at 600–800 m elevation. Its soils, mainly formed from weathered slate and shale, are reddish-black, deep, permeable and fertile, with a pH of 4.5–6.5. Chinese original / 中文原文：生长环境：安化红茶产区海拔600～800m，以板页岩风化为主形成的土壤呈红黑色，土层深厚，通透性能好，土质肥沃，pH值4.5～6.5。 Plucking requirements ： Grade-specific picking: special grade, single buds or one bud and one just-unfolding leaf; Grade 1, one bud and one leaf or one bud and two just-unfolding leaves; Grade 2, mainly one bud and two leaves. Chinese original / 中文原文：采摘要求：分级采摘：特级，单芽或一芽一叶初展；一级，一芽一叶或一芽二叶初展；二级，一芽二叶为主。 Processing requirements ： 1. Primary processing: raw material → withering → rolling → oxidation → drying. 2. Refining: screening → sorting → packaging → boxing. Chinese original / 中文原文：加工要求：1.初加工工序。原料→萎凋→揉捻→发酵→干燥。2.精制工序。筛分→拣剔→包装→装箱。 Sensory qualities ： Special grade: tight, slender strips with prominent bud tips; glossy dark colour, visible golden down, uniform and clean; a fresh, tender, sweet aroma that is high and lasting; bright red liquor with a golden ring; a rich, mellow, sweet and fresh taste; and fine, tender infused leaves with visible buds, uniformly red and bright. First grade: tight, slender strips with bud tips; glossy dark colour with golden down, relatively uniform; a relatively high and lasting floral-honey aroma; bright red liquor; rich, mellow, sweet and brisk taste; and tender, uniform infused leaves with buds, red and bright. Second grade: relatively tight, slender strips; dark and reasonably lustrous, with some golden down, reasonably uniform; some floral-honey aroma, reasonably high and lasting; clear red liquor; mild, mellow and reasonably brisk taste; and relatively tender, uniform, red and bright infused leaves. Chinese original / 中文原文：感官品质：特级：外形条索紧细显锋苗，色泽乌润、显金毫、匀净，香气鲜嫩甜香、高长，汤色红亮、有金圈，滋味醇厚、甘鲜，叶底细嫩显芽、红匀亮。一级：外形条索紧细有锋苗、色泽乌润、有金毫、较匀齐，香气有花蜜香、较高长，汤色红亮，滋味醇厚、甘爽，叶底嫩匀有芽、红亮。二级：外形条索较紧细、色泽乌尚润、带金毫、尚匀齐，香气带花蜜香、尚高长，汤色红明，滋味醇和、尚爽，叶底较嫩匀、较红亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2890 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Anhua Black Tea: Baishaxi Anhua Hongzhen product sample Chinese original / 中文原文：实物图：安化红茶：白沙溪安化红针商品样本 https://img.rednet.cn/2022/04-27/bc2971fc-8165-4bc7-957f-28dd754a4b82.jpg https://tea.rednet.cn/content/2022/04/27/11170894.html Basis for the match: A specific Anhua Hongzhen new-product launch page supplied by Baishaxi describes Anhua high-mountain material and Anhua black-tea processing. The original image showing a bowl of dry tea and named Anhua Hongzhen packaging was viewed. Chinese original / 中文原文：对应依据：白沙溪供稿的具体新品安化红针发布页，说明安化高山原料及安化红茶工艺；已看原图干茶碗与安化红针具名包装。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： Baishaxi Anhua Hongzhen, a specific Anhua Black Tea product sample, cannot represent all Anhua Black Tea processes or forms. Chinese original / 中文原文：样本范围：白沙溪安化红针，为安化红茶的具体产品样本，不能代表安化红茶全部工艺或形态。 Pingjiang Smoked Tea Chinese original / 中文原文：平江烟茶 Pingjiang County, Yueyang, Hunan Chinese original / 中文原文：湖南省岳阳市平江县 identity： Pingjiang Smoked Tea comes from Sanshi, Hunan. This entry records the product within its GI-protected area. The protection requirements describe dark-brown, fairly lustrous, tight, firm and even strips with tender stems; bright golden liquor; a rich, lasting smoky aroma; a mellow, full taste with returning sweetness; and clean, even, soft, bright brown-yellow infused leaves. Chinese original / 中文原文：identity：平江烟茶产自湖南省三市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：平江烟茶外形乌褐尚亮，条索紧实，匀整有嫩梗；内质汤色金黄明亮，熏香浓郁持久，滋味醇厚回甘，叶底匀净柔软、褐黄明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Pingjiang Yancha seed-grown population and the improved Zhuyeqi tea cultivar. Chinese original / 中文原文：raw_material：平江烟茶群体品种及槠叶齐茶树良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mainly sandy loam and yellow soils, deep, loose, fertile, and well aerated. Chinese original / 中文原文：environment：土壤以沙质壤土和黄壤土为主，土层深厚，土质疏松肥沃，透气性好。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： One bud with two, three or four leaves, or shoots of equivalent tenderness; keep shoots intact, fresh, even and clean. Chinese original / 中文原文：harvest：一芽二叶、一芽三叶、一芽四叶或同等嫩度的茶梢；保持芽叶完整、新鲜、匀净。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Washing → spreading → heat-fixing (pan-firing, hot-water blanching, or mechanical heat-fixing) → initial rolling → breaking up clumps → initial smoking → re-rolling → second clump-breaking → second smoking → yellowing → third rolling → third clump-breaking → third smoking → final drying. Key processing points: 1. Washing. Rinse fresh leaves clean with mountain spring water, then place them in a spreading trough. 2. Spreading. Use a fresh-leaf holding trough, spreading the leaves about 5 cm deep at no more than 28°C for 6–12 hours. The appropriate endpoint is when the leaves change from firm to soft and from fresh green to dark green, the grassy odor disappears, a fresh aroma emerges, and water loss reaches 10%–20%. 3. Heat-fixing. Three methods may be used: iron-pan firing, iron-pan hot-water blanching, or mechanical heat-fixing. Iron-pan firing: use a Niuwu iron pan heated to 160–200°C; add 1–1.5 kg of fresh leaves and stir-fry rapidly with both hands for 5–12 minutes, until the grassy odor dissipates, the leaves darken and become soft and sticky, and the stems bend without breaking. Iron-pan hot-water blanching: fill a Niuwu iron pan 80% full with water and bring to a boil. Add 1.5–2.5 kg of fresh leaves and turn them with a strainer spoon. When the leaves change from fresh green to yellow-green and the stems bend without breaking, remove and drain them. Mechanical heat-fixing: use a rotary-drum heat-fixing machine with a drum-wall temperature of 180–260°C. A feed rate of 20–50 kg/hour is appropriate, adjusted to drum size. Continue until the leaves turn dark green and soft and the stems bend without breaking. 4. Initial rolling. Roll by hand or machine until tea juice emerges, the leaves curl tightly into strips, and they feel sticky when pinched. 5. Breaking up clumps. Separate clumped leaves by hand or machine. 6. Initial smoking. Spread the leaves evenly on a “chakang,” a bamboo tea-drying implement shaped like an ancient official’s hat. Use smoking materials such as tea-seed shells, biandan vine, pine charcoal, sweetgum fruit balls, and dried citrus peel. Maintain 60–80°C; depending on the heat, turn the leaves gently every 5–8 minutes for a total of 15–20 minutes. 7. Re-rolling. Use the same method as for initial rolling. 8. Second clump-breaking. Use the same method as before. 9. Second smoking. Spread the leaves evenly on the chakang at 70–90°C; turn gently every 5–8 minutes for 15–20 minutes. 10. Yellowing. Gather the leaves into a mound 20–25 cm high and leave undisturbed for 1–4 hours in a dry, ventilated place away from direct sunlight. 11. Third rolling. Use the same method as for initial rolling. 12. Third clump-breaking. Use the same method as before. 13. Third smoking. Spread the leaves evenly on the chakang at 90–100°C and turn gently every 5–8 minutes. 14. Final drying. When the leaves are about 90% dry, finish over a gentle heat until they can be crushed into fine powder between the fingers. Chinese original / 中文原文：process：水洗→摊青→杀青（炒青、捞青、机械杀青）→初揉→解块→初熏→复揉→二次解块→复熏→闷黄→三揉→三次解块→三熏→足干。加工要点：1.水洗。将鲜叶用山泉水冲洗干净后放入摊青槽。2.摊青。采用贮青槽进行摊青，摊叶厚度为5cm左右，温度控制在28℃以下，时间为6-12小时。摊青程度以叶质由硬变软，叶色由鲜绿转暗绿，青气消失，清香显露，失水率达10%～20%为适度。3.杀青。可用铁锅炒青、铁锅捞青或机械杀青三种方式。铁锅炒青：用牛五铁锅，炒制时将锅烧温度为160～200℃，将1～1.5kg鲜叶倒入锅中，双手迅速翻炒5-12分钟，炒至青气散发，叶色变暗，叶质柔软粘手，梗折而不断即可。铁锅捞青：将水注入牛五铁锅至八成满，加热至水沸腾。倒入1.5～2.5kg鲜叶，用滤勺翻动鲜叶，至叶色由鲜绿转黄绿、梗折而不断后捞出并将水沥干。机械杀青：选用滚筒杀青机，筒壁温度180～260℃。投叶量20～50kg/小时为宜（根据筒体大小调整），杀青至叶色转暗绿，叶质柔软，梗折而不断即可。4.初揉。采用人工揉捻或机器揉捻，至茶汁外溢，茶叶紧卷成条，手捏粘手即可。5.解块。使用手工或机械将结块茶叶解散。6.初熏。将茶叶均匀放在“茶炕”（一种形似古代官帽的竹制烘茶用具）上。选用茶籽壳、扁担藤、松木炭、枫树球、陈皮等为熏料，控制温度为60～80℃，根据火温大小，每5-8分钟轻翻茶叶一次，时间为15-20分钟。7.复揉。方法同初揉。8.二次解块。方法同解块。9.复熏。将茶叶均匀放在“茶炕”上，温度控制在70～90℃，每5-8分钟轻翻茶叶一次，时间为15-20分钟。10.闷黄。将茶叶聚拢成20～25cm山丘状，置于干燥通风、无阳光直射处，静置1-4小时。11.三揉。方法同初揉。12.三次解块。方法同解块。13.三熏。将茶叶均匀放在“茶炕”上，温度控制在90～100℃，每5-8分钟轻翻茶叶一次。14.足干。待茶叶烘至九成干时，用文火烘至茶叶用手捏成灰末即为足干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Pingjiang Smoked Tea has dark-brown, fairly lustrous, tight, firm and even strips with tender stems; bright golden liquor; a rich, lasting smoky aroma; a mellow, full taste with returning sweetness; and clean, even, soft, bright brown-yellow infused leaves. Chinese original / 中文原文：quality：平江烟茶外形乌褐尚亮，条索紧实，匀整有嫩梗；内质汤色金黄明亮，熏香浓郁持久，滋味醇厚回甘，叶底匀净柔软、褐黄明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Pingjiang Smoked Tea is a local tea that continues the area's smoking techniques. The county government's tea-industry introduction classifies it as yellow tea, details its traditional stages and notes heritage protection of its production techniques. No directly verifiable earliest creation year was found in this round. Chinese original / 中文原文：history：平江烟茶是当地延续烟熏加工经验的地方茶。县政府的茶产业介绍将其列入黄茶并详述传统工序，指出制作技艺受到非遗保护；本轮没有找到可直接核对的最早创制年份。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pingjiang's Tea Industry Is Rising! Have You Tried These Local Teas? | https://pingjiang.gov.cn/35048/35055/35059/content_2370658.html Chinese original / 中文原文：平江茶产业崛起！这些本土好茶你喝过吗？ | https://pingjiang.gov.cn/35048/35055/35059/content_2370658.html culture： Pingjiang people often add tea pepper to smoked tea and eat the leaves after drinking the liquor. Picking, smoking, and cellaring are skills accumulated by households and local workshops; flavor and leaf-eating customs are interdependent. Chinese original / 中文原文：culture：平江饮烟茶常加入茶椒，并有饮汤后食茶叶的习惯。采摘、烟熏和窖藏组成家庭与地方作坊长期积累的手艺，风味与食茶习俗相互依存。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pingjiang's Tea Industry Is Rising! Have You Tried These Local Teas? | https://pingjiang.gov.cn/35048/35055/35059/content_2370658.html Chinese original / 中文原文：平江茶产业崛起！这些本土好茶你喝过吗？ | https://pingjiang.gov.cn/35048/35055/35059/content_2370658.html region： Pingjiang County, Yueyang, Hunan Chinese original / 中文原文：region：湖南省岳阳市平江县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pingjiang's Tea Industry Is Rising! Have You Tried These Local Teas? | https://pingjiang.gov.cn/35048/35055/35059/content_2370658.html Chinese original / 中文原文：平江茶产业崛起！这些本土好茶你喝过吗？ | https://pingjiang.gov.cn/35048/35055/35059/content_2370658.html process： A local introduction summarizes the traditional operations as picking, spreading, washing, pan-firing, rolling, striking, smoking, and cellar storage. Suitably tender fresh leaves are picked around Grain Rain and develop flavor through pan-firing/rolling, smoking, and cellaring. Specific geographical indication processing remains governed by the protection requirements. Chinese original / 中文原文：process：地方介绍将传统工序概括为摘、摊、洗、炒、揉、摔、熏、窖；谷雨前后选采适嫩鲜叶，经炒揉、烟熏和窖藏形成风味。具体地理标志工艺仍以保护要求为准。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Pingjiang's Tea Industry Is Rising! Have You Tried These Local Teas? | https://pingjiang.gov.cn/35048/35055/35059/content_2370658.html Chinese original / 中文原文：平江茶产业崛起！这些本土好茶你喝过吗？ | https://pingjiang.gov.cn/35048/35055/35059/content_2370658.html Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 2896–2900, the Pingjiang Smoked Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2896—2900页，平江烟茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Washing with water ： Rinse fresh leaves clean with mountain spring water, then place in a spreading trough. Key observations: Chinese original / 中文原文：1. 水洗：将鲜叶用山泉水冲洗干净后放入摊青槽。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading fresh leaves ： Spread in a fresh-leaf holding trough about 5 cm deep, no more than 28°C, for 6–12 hours. The appropriate endpoint is when leaves soften, change from fresh green to dark green, lose their grassy odor, develop a fresh aroma, and reach 10%–20% water loss. Key observations: Chinese original / 中文原文：2. 摊青：采用贮青槽进行摊青，摊叶厚度为5cm左右，温度控制在28℃以下，时间为6-12小时。摊青程度以叶质由硬变软，叶色由鲜绿转暗绿，青气消失，清香显露，失水率达10%～20%为适度。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： Three methods may be used: iron-pan stir-frying, iron-pan blanching, or machine heat-fixing. Iron-pan stir-frying: use a Niuwu iron pan heated to 160–200°C. Add 1–1.5 kg of fresh leaves and stir-fry rapidly with both hands for 5–12 minutes, until the green smell dissipates, the leaves darken, soften and feel sticky, and the stems bend without breaking. Iron-pan blanching: fill a Niuwu iron pan four-fifths full with water and bring to the boil. Add 1.5–2.5 kg of fresh leaves and turn them with a strainer spoon. When the leaves change from fresh green to yellow-green and the stems bend without breaking, lift them out and drain. Machine heat-fixing: use a drum heat-fixing machine with a drum-wall temperature of 180–260°C. A feed rate of 20–50 kg/hour is appropriate, adjusted to drum size. Continue until the leaves turn dark green and soft and the stems bend without breaking. Key observations: Chinese original / 中文原文：3. 杀青：可用铁锅炒青、铁锅捞青或机械杀青三种方式。铁锅炒青：用牛五铁锅，炒制时将锅烧温度为160～200℃，将1～1.5kg鲜叶倒入锅中，双手迅速翻炒5-12分钟，炒至青气散发，叶色变暗，叶质柔软粘手，梗折而不断即可。铁锅捞青：将水注入牛五铁锅至八成满，加热至水沸腾。倒入1.5～2.5kg鲜叶，用滤勺翻动鲜叶，至叶色由鲜绿转黄绿、梗折而不断后捞出并将水沥干。机械杀青：选用滚筒杀青机，筒壁温度180～260℃。投叶量20～50kg/小时为宜（根据筒体大小调整），杀青至叶色转暗绿，叶质柔软，梗折而不断即可。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial rolling ： Roll manually or mechanically until juice emerges, leaves form tightly curled strips, and they feel sticky when pinched. Key observations: Chinese original / 中文原文：4. 初揉：采用人工揉捻或机器揉捻，至茶汁外溢，茶叶紧卷成条，手捏粘手即可。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Breaking up clumps ： Break apart clumped tea leaves manually or mechanically. Key observations: Chinese original / 中文原文：5. 解块：使用手工或机械将结块茶叶解散。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Initial smoking ： Spread the leaves evenly on a “chakang,” a bamboo tea-drying implement shaped like an ancient official’s hat. Use tea-seed shells, biandan vine, pine charcoal, sweetgum fruit balls, dried citrus peel, and similar materials for smoking. Maintain 60–80°C; depending on the heat, gently turn the leaves every 5–8 minutes for 15–20 minutes. Key observations: Chinese original / 中文原文：6. 初熏：将茶叶均匀放在“茶炕”（一种形似古代官帽的竹制烘茶用具）上。选用茶籽壳、扁担藤、松木炭、枫树球、陈皮等为熏料，控制温度为60～80℃，根据火温大小，每5-8分钟轻翻茶叶一次，时间为15-20分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat rolling ： Use the same method as initial rolling. Key observations: Chinese original / 中文原文：7. 复揉：方法同初揉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Second breaking-up of clumps ： Use the same method as de-clumping. Key observations: Chinese original / 中文原文：8. 二次解块：方法同解块。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Repeat smoking ： Spread tea evenly on the heated tea-drying bed at 70–90°C. Turn gently every 5–8 minutes, for a total of 15–20 minutes. Key observations: Chinese original / 中文原文：9. 复熏：将茶叶均匀放在“茶炕”上，温度控制在70～90℃，每5-8分钟轻翻茶叶一次，时间为15-20分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Yellowing ： Gather the tea into a mound 20–25 cm high and leave it for 1–4 hours in a dry, ventilated place out of direct sunlight. Key observations: Chinese original / 中文原文：10. 闷黄：将茶叶聚拢成20～25cm山丘状，置于干燥通风、无阳光直射处，静置1-4小时。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Third rolling ： Use the same method as initial rolling. Key observations: Chinese original / 中文原文：11. 三揉：方法同初揉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 12. Third breaking-up of clumps ： Use the same method as de-clumping. Key observations: Chinese original / 中文原文：12. 三次解块：方法同解块。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 13. Third smoking ： Spread the tea evenly on the tea-drying bed, maintain 90–100°C, and gently turn it every 5–8 minutes. Key observations: Chinese original / 中文原文：13. 三熏：将茶叶均匀放在“茶炕”上，温度控制在90～100℃，每5-8分钟轻翻茶叶一次。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 14. Final drying ： When the tea is 90% dry, use gentle heat until it crumbles into fine powder between the fingers, indicating full dryness. Key observations: Chinese original / 中文原文：14. 足干：待茶叶烘至九成干时，用文火烘至茶叶用手捏成灰末即为足干。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Pingjiang Smoked Tea has dark-brown, fairly lustrous, tight, firm and even strips with tender stems; bright golden liquor; a rich, lasting smoky aroma; a mellow, full taste with returning sweetness; and clean, even, soft, bright brown-yellow infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：平江烟茶外形乌褐尚亮，条索紧实，匀整有嫩梗；内质汤色金黄明亮，熏香浓郁持久，滋味醇厚回甘，叶底匀净柔软、褐黄明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2896 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2896页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: dark brown, fairly lustrous, tight and firm, even with tender stems. Liquor colour: bright golden. Aroma: rich, lasting smoke fragrance. Taste: mellow and full with returning sweetness. Infused leaves: clean, even, soft and bright brown-yellow. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：乌褐尚亮，条索紧实，匀整有嫩梗；汤色：金黄明亮；香气：熏香浓郁持久；滋味：醇厚回甘；叶底：匀净柔软、褐黄明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2896–2900, Pingjiang Yancha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2896—2900页，平江烟茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 447 administrative villages in 19 townships/towns: Sanshi, Anding, Jiayi, Fushoushan, Shiniuzhai, Wushi, Yuping, Wengjiang, Changshou, Nanjiang, Shangtashi, Hongqiao, Meixian, Tongshi, Longmen, and Wukou towns, plus Dazhou, Sandun, and Mujin townships. Geographic coordinates: 113°15′30″–114°15′17″ E, 28°29′24″–29°10′16″ N. Chinese original / 中文原文：保护产地范围：三市镇、安定镇、加义镇、福寿山镇、石牛寨镇、伍市镇、余坪镇、瓮江镇、长寿镇、南江镇、上塔市镇、虹桥镇、梅仙镇、童市镇、龙门镇、浯口镇、大洲乡、三墩乡、木金乡，共19个乡镇447个行政村。地理坐标：东经113°15′30″～114°15′17″，北纬28°29′24″～29°10′16″。 Raw materials & cultivars ： Pingjiang Yancha seed-grown population and the improved Zhuyeqi tea cultivar. Chinese original / 中文原文：原料与品种：平江烟茶群体品种及槠叶齐茶树良种。 Growing environment ： Mainly sandy loam and yellow soils, deep, loose, fertile, and well aerated. Chinese original / 中文原文：生长环境：土壤以沙质壤土和黄壤土为主，土层深厚，土质疏松肥沃，透气性好。 Plucking requirements ： One bud with two, three or four leaves, or shoots of equivalent tenderness; keep shoots intact, fresh, even and clean. Chinese original / 中文原文：采摘要求：一芽二叶、一芽三叶、一芽四叶或同等嫩度的茶梢；保持芽叶完整、新鲜、匀净。 Processing requirements ： Washing → spreading → heat-fixing (pan-firing, hot-water blanching, or mechanical heat-fixing) → initial rolling → breaking up clumps → initial smoking → re-rolling → second clump-breaking → second smoking → yellowing → third rolling → third clump-breaking → third smoking → final drying. Key processing points: 1. Washing. Rinse fresh leaves clean with mountain spring water, then place them in a spreading trough. 2. Spreading. Use a fresh-leaf holding trough, spreading the leaves about 5 cm deep at no more than 28°C for 6–12 hours. The appropriate endpoint is when the leaves change from firm to soft and from fresh green to dark green, the grassy odor disappears, a fresh aroma emerges, and water loss reaches 10%–20%. 3. Heat-fixing. Three methods may be used: iron-pan firing, iron-pan hot-water blanching, or mechanical heat-fixing. Iron-pan firing: use a Niuwu iron pan heated to 160–200°C; add 1–1.5 kg of fresh leaves and stir-fry rapidly with both hands for 5–12 minutes, until the grassy odor dissipates, the leaves darken and become soft and sticky, and the stems bend without breaking. Iron-pan hot-water blanching: fill a Niuwu iron pan 80% full with water and bring to a boil. Add 1.5–2.5 kg of fresh leaves and turn them with a strainer spoon. When the leaves change from fresh green to yellow-green and the stems bend without breaking, remove and drain them. Mechanical heat-fixing: use a rotary-drum heat-fixing machine with a drum-wall temperature of 180–260°C. A feed rate of 20–50 kg/hour is appropriate, adjusted to drum size. Continue until the leaves turn dark green and soft and the stems bend without breaking. 4. Initial rolling. Roll by hand or machine until tea juice emerges, the leaves curl tightly into strips, and they feel sticky when pinched. 5. Breaking up clumps. Separate clumped leaves by hand or machine. 6. Initial smoking. Spread the leaves evenly on a “chakang,” a bamboo tea-drying implement shaped like an ancient official’s hat. Use smoking materials such as tea-seed shells, biandan vine, pine charcoal, sweetgum fruit balls, and dried citrus peel. Maintain 60–80°C; depending on the heat, turn the leaves gently every 5–8 minutes for a total of 15–20 minutes. 7. Re-rolling. Use the same method as for initial rolling. 8. Second clump-breaking. Use the same method as before. 9. Second smoking. Spread the leaves evenly on the chakang at 70–90°C; turn gently every 5–8 minutes for 15–20 minutes. 10. Yellowing. Gather the leaves into a mound 20–25 cm high and leave undisturbed for 1–4 hours in a dry, ventilated place away from direct sunlight. 11. Third rolling. Use the same method as for initial rolling. 12. Third clump-breaking. Use the same method as before. 13. Third smoking. Spread the leaves evenly on the chakang at 90–100°C and turn gently every 5–8 minutes. 14. Final drying. When the leaves are about 90% dry, finish over a gentle heat until they can be crushed into fine powder between the fingers. Chinese original / 中文原文：加工要求：水洗→摊青→杀青（炒青、捞青、机械杀青）→初揉→解块→初熏→复揉→二次解块→复熏→闷黄→三揉→三次解块→三熏→足干。加工要点：1.水洗。将鲜叶用山泉水冲洗干净后放入摊青槽。2.摊青。采用贮青槽进行摊青，摊叶厚度为5cm左右，温度控制在28℃以下，时间为6-12小时。摊青程度以叶质由硬变软，叶色由鲜绿转暗绿，青气消失，清香显露，失水率达10%～20%为适度。3.杀青。可用铁锅炒青、铁锅捞青或机械杀青三种方式。铁锅炒青：用牛五铁锅，炒制时将锅烧温度为160～200℃，将1～1.5kg鲜叶倒入锅中，双手迅速翻炒5-12分钟，炒至青气散发，叶色变暗，叶质柔软粘手，梗折而不断即可。铁锅捞青：将水注入牛五铁锅至八成满，加热至水沸腾。倒入1.5～2.5kg鲜叶，用滤勺翻动鲜叶，至叶色由鲜绿转黄绿、梗折而不断后捞出并将水沥干。机械杀青：选用滚筒杀青机，筒壁温度180～260℃。投叶量20～50kg/小时为宜（根据筒体大小调整），杀青至叶色转暗绿，叶质柔软，梗折而不断即可。4.初揉。采用人工揉捻或机器揉捻，至茶汁外溢，茶叶紧卷成条，手捏粘手即可。5.解块。使用手工或机械将结块茶叶解散。6.初熏。将茶叶均匀放在“茶炕”（一种形似古代官帽的竹制烘茶用具）上。选用茶籽壳、扁担藤、松木炭、枫树球、陈皮等为熏料，控制温度为60～80℃，根据火温大小，每5-8分钟轻翻茶叶一次，时间为15-20分钟。7.复揉。方法同初揉。8.二次解块。方法同解块。9.复熏。将茶叶均匀放在“茶炕”上，温度控制在70～90℃，每5-8分钟轻翻茶叶一次，时间为15-20分钟。10.闷黄。将茶叶聚拢成20～25cm山丘状，置于干燥通风、无阳光直射处，静置1-4小时。11.三揉。方法同初揉。12.三次解块。方法同解块。13.三熏。将茶叶均匀放在“茶炕”上，温度控制在90～100℃，每5-8分钟轻翻茶叶一次。14.足干。待茶叶烘至九成干时，用文火烘至茶叶用手捏成灰末即为足干。 Sensory qualities ： Pingjiang Smoked Tea has dark-brown, fairly lustrous, tight, firm and even strips with tender stems; bright golden liquor; a rich, lasting smoky aroma; a mellow, full taste with returning sweetness; and clean, even, soft, bright brown-yellow infused leaves. Chinese original / 中文原文：感官品质：平江烟茶外形乌褐尚亮，条索紧实，匀整有嫩梗；内质汤色金黄明亮，熏香浓郁持久，滋味醇厚回甘，叶底匀净柔软、褐黄明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2896 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Brewed sample of Pingjiang Guyu smoked tea Chinese original / 中文原文：实物图：平江谷雨烟茶冲泡样本 https://www.pingjiang.gov.cn/uploadfiles/202604/202604070832509668409_s.jpg https://www.pingjiang.gov.cn/35040/35046/content_2370658.html Basis for the match: The government article's first-cup section on Pingjiang Smoked Tea specifically discusses Grain Rain smoked tea. This image immediately follows the picking-and-processing passage and precedes the golden-liquor description. The original glass visibly contains large, opened infused leaves. Chinese original / 中文原文：对应依据：政府文章第一盏平江烟茶小节专述谷雨烟茶，该图紧接采制段并在金黄茶汤说明前；原图玻璃杯中可见大叶泡开实物。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A brewed Pingjiang Guyu Smoked Tea sample; later images of Pingjiang yellow, black or green tea in the same article were not used. Chinese original / 中文原文：样本范围：平江谷雨烟茶冲泡样本；未使用同文后续平江黄茶、红茶或绿茶图片。 Rucheng Baimao Tea Chinese original / 中文原文：汝城白毛茶 Rucheng County, Chenzhou, Hunan Chinese original / 中文原文：湖南省郴州市汝城县 identity： Rucheng White-Hair Tea comes from Rucheng County, Hunan Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe robust downy buds, densely hairy leaf undersides, grey-green leaves, bright yellow liquor, a prominent downy aroma, a mellow and brisk taste, and infused leaves with many bud centres and plump, tender, bright leaf blades. Chinese original / 中文原文：identity：汝城白毛茶产自湖南省汝城县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：毫心肥壮、叶背密被茸毛，叶色灰绿，汤色黄亮，毫香显露，滋味醇爽，叶底芽心多、叶张肥嫩明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Rucheng Baimao tea. Chinese original / 中文原文：raw_material：汝城白毛茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 300–900 m; gray sandy loam developed from granite, high in organic matter, pH 4.5–5.5. Chinese original / 中文原文：environment：海拔高度300～900m，土壤类型为花岗岩发育的灰色砂壤土，土壤有机质含量高，pH值4.5～5.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick from mid-to-late March to late September each year. Baihao Yinzhen uses individual buds; Bai Mudan mainly uses one bud and one leaf or one bud and two leaves. Do not pick rain-wet, insect-damaged or hollow buds and leaves. Chinese original / 中文原文：harvest：每年3月中下旬至9月下旬采摘，白毫银针采单个芽头，白牡丹采一芽一叶和一芽二叶为主，不采雨水叶、虫伤叶和空心芽叶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Fresh leaves. Whether the material consists of buds alone or other bud-and-leaf combinations, avoid compressing it after picking. Use clean, well-ventilated mesh bags, open-weave bamboo tea baskets or similar containers, and likewise avoid compression and impact during transport. 2. Withering. Spread the fresh material thinly and evenly in withering troughs or bamboo trays; avoid turning it. At the start of processing, choose indoor natural withering, combined withering or heated withering flexibly according to climatic conditions and fresh-leaf grade. When the tea is approximately 70%–80% dry, material undergoing either indoor natural or combined withering must be consolidated from multiple trays. After consolidation, control temperature and humidity and continue withering to approximately 90% dryness. Gather the leaves and allow a suitable period of covered piling, controlling pile height for each grade to prevent heating. 3. Drying. Depending on the weather, dry entirely in the shade or use mechanical drying. For machine drying, use prolonged low-temperature drying at 70°C until moisture content is below 6%. Chinese original / 中文原文：process：1.鲜叶。不论是芽头还是其他芽叶的原料，采摘后应避免紧压，采用清洁、通风性良好的网袋或竹编网眼茶篮或篓筐等容器盛装，运输中同样避免紧压和碰撞。2.萎凋。鲜叶原料薄摊于萎凋槽或篾盘中，厚度均匀，不宜翻动。开青后，根据气候条件和鲜叶等级，灵活选用室内自然萎凋、复式萎凋或加温萎凋。当茶叶达七、八成干时，室内自然萎凋和复式萎凋都需进行并筛。并筛后控制温湿度继续萎凋至九成干左右，收拢茶叶，适当堆闷，不同等级原料控制堆高，避免发热。3.干燥。视天气情况，采用全阴干或者机械烘干。设备烘干采用低温70℃长烘，直至水分含量低于6%。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Plump downy buds, densely hairy leaf undersides and grey-green leaves; bright yellow liquor, distinct downy-bud aroma, mellow brisk taste, and abundant bud hearts with plump, tender, bright infused leaves. Chinese original / 中文原文：quality：毫心肥壮、叶背密被茸毛，叶色灰绿，汤色黄亮，毫香显露，滋味醇爽，叶底芽心多、叶张肥嫩明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Rucheng Baimao Tea draws on local tea-plant resources around Jiulongjiang’s primary/secondary forest and Landong Village, Sanjiangkou Town. Forestry authorities summarize long-standing local cultivation and modern resource development. The “several hundred years” history is retold in modern reporting; a year-by-year verifiable early archival chain has not been established. Chinese original / 中文原文：history：汝城白毛茶依托九龙江原始次生林及三江口镇兰洞村一带的地方茶树资源。林业部门整理了当地长期栽培和近现代资源开发的脉络；“数百年”的沿革为现代报道转述，尚未建立逐年可核的早期档案链。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Rucheng County: building a distinctive Baimao tea industry chain | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/202605/t20260512_33974728.html Chinese original / 中文原文：汝城县：白毛茶做成特色产业链 | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/202605/t20260512_33974728.html culture： Local tea songs, poetry and research publications introduce Baimao Tea, while germplasm protection is combined with processing training. “Large leaves and abundant down” describe the plants and fresh leaves; the name alone cannot establish that the finished product is white tea. Chinese original / 中文原文：culture：地方以茶歌、诗文和相关研究出版物介绍白毛茶，同时把种质保护与制茶培训结合。其“大叶、多毫”是茶树与鲜叶特征，不应据茶名直接判断成茶属于白茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Rucheng County: building a distinctive Baimao tea industry chain | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/202605/t20260512_33974728.html Chinese original / 中文原文：汝城县：白毛茶做成特色产业链 | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/202605/t20260512_33974728.html region： Rucheng County, Chenzhou, Hunan Chinese original / 中文原文：region：湖南省郴州市汝城县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Rucheng County: building a distinctive Baimao tea industry chain | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/202605/t20260512_33974728.html Chinese original / 中文原文：汝城县：白毛茶做成特色产业链 | https://lyj.hunan.gov.cn/lyj/xxgk_71167/gzdt/mtkl/202605/t20260512_33974728.html Step-by-step processing / 2025 GI protection requirements / white-tea processing requirements. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 白茶产品加工要求 PDF pages 2949–2951, the processing section for Rucheng Baimao Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第2949—2951页，汝城白毛茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Fresh leaves ： Whether picking buds or other shoots, avoid compressing the material after harvest. Use clean, well-ventilated mesh bags, woven bamboo mesh baskets or similar containers, and also avoid compression and impacts during transport. Key observations: Chinese original / 中文原文：1. 鲜叶：不论是芽头还是其他芽叶的原料，采摘后应避免紧压，采用清洁、通风性良好的网袋或竹编网眼茶篮或篓筐等容器盛装，运输中同样避免紧压和碰撞。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： Spread fresh material thinly and evenly in withering troughs or bamboo trays; avoid turning it. At the start of processing, choose indoor natural withering, combined withering or heated withering flexibly according to climatic conditions and fresh-leaf grade. When the tea is approximately 70%–80% dry, material undergoing either indoor natural or combined withering must be consolidated from multiple trays. After consolidation, control temperature and humidity and continue withering to approximately 90% dryness. Gather the leaves and allow a suitable period of covered piling, controlling pile height for each grade to prevent heating. Key observations: Chinese original / 中文原文：2. 萎凋：鲜叶原料薄摊于萎凋槽或篾盘中，厚度均匀，不宜翻动。开青后，根据气候条件和鲜叶等级，灵活选用室内自然萎凋、复式萎凋或加温萎凋。当茶叶达七、八成干时，室内自然萎凋和复式萎凋都需进行并筛。并筛后控制温湿度继续萎凋至九成干左右，收拢茶叶，适当堆闷，不同等级原料控制堆高，避免发热。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Drying ： Depending on the weather, dry entirely in the shade or mechanically. Mechanical drying uses prolonged low-temperature baking at 70°C until moisture is below 6%. Key observations: Chinese original / 中文原文：3. 干燥：视天气情况，采用全阴干或者机械烘干。设备烘干采用低温70℃长烘，直至水分含量低于6%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Plump downy buds, densely hairy leaf undersides and grey-green leaves; bright yellow liquor, distinct downy-bud aroma, mellow brisk taste, and abundant bud hearts with plump, tender, bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：毫心肥壮、叶背密被茸毛，叶色灰绿，汤色黄亮，毫香显露，滋味醇爽，叶底芽心多、叶张肥嫩明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2949 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2949页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / white-tea product protection requirements ： Dry-leaf appearance: robust downy buds, densely hairy leaf undersides and grey-green leaves. Liquor colour: bright yellow. Aroma: prominent downy fragrance. Taste: mellow and brisk. Infused leaves: many bud centres, with plump, tender, bright leaf blades. Chinese original / 中文原文：2025地理标志保护要求 / 白茶产品保护要求：干茶外形：毫心肥壮、叶背密被茸毛，叶色灰绿；汤色：黄亮；香气：毫香显露；滋味：醇爽；叶底：芽心多、叶张肥嫩明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 2949–2951, Rucheng Baimao Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2949—2951页，汝城白毛茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Five towns and administrative offices in Rucheng County: Sanjiangkou, Daping, Reshui and Luyang towns, and Jiulongjiang Park Management Office. Coordinates: 113°34′55″–113°59′56″ E, 25°18′38″–25°36′26″ N. Chinese original / 中文原文：保护产地范围：汝城县三江口镇、大坪镇、热水镇、卢阳镇、九龙江公园管理处共5个镇、管理处。地理坐标：东经113°34′55″～113°59′56″，北纬25°18′38″～25°36′26″。 Raw materials & cultivars ： Rucheng Baimao tea. Chinese original / 中文原文：原料与品种：汝城白毛茶。 Growing environment ： Elevation 300–900 m; gray sandy loam developed from granite, high in organic matter, pH 4.5–5.5. Chinese original / 中文原文：生长环境：海拔高度300～900m，土壤类型为花岗岩发育的灰色砂壤土，土壤有机质含量高，pH值4.5～5.5。 Plucking requirements ： Pick from mid-to-late March to late September each year. Baihao Yinzhen uses individual buds; Bai Mudan mainly uses one bud and one leaf or one bud and two leaves. Do not pick rain-wet, insect-damaged or hollow buds and leaves. Chinese original / 中文原文：采摘要求：每年3月中下旬至9月下旬采摘，白毫银针采单个芽头，白牡丹采一芽一叶和一芽二叶为主，不采雨水叶、虫伤叶和空心芽叶。 Processing requirements ： 1. Fresh leaves. Whether the material consists of buds alone or other bud-and-leaf combinations, avoid compressing it after picking. Use clean, well-ventilated mesh bags, open-weave bamboo tea baskets or similar containers, and likewise avoid compression and impact during transport. 2. Withering. Spread the fresh material thinly and evenly in withering troughs or bamboo trays; avoid turning it. At the start of processing, choose indoor natural withering, combined withering or heated withering flexibly according to climatic conditions and fresh-leaf grade. When the tea is approximately 70%–80% dry, material undergoing either indoor natural or combined withering must be consolidated from multiple trays. After consolidation, control temperature and humidity and continue withering to approximately 90% dryness. Gather the leaves and allow a suitable period of covered piling, controlling pile height for each grade to prevent heating. 3. Drying. Depending on the weather, dry entirely in the shade or use mechanical drying. For machine drying, use prolonged low-temperature drying at 70°C until moisture content is below 6%. Chinese original / 中文原文：加工要求：1.鲜叶。不论是芽头还是其他芽叶的原料，采摘后应避免紧压，采用清洁、通风性良好的网袋或竹编网眼茶篮或篓筐等容器盛装，运输中同样避免紧压和碰撞。2.萎凋。鲜叶原料薄摊于萎凋槽或篾盘中，厚度均匀，不宜翻动。开青后，根据气候条件和鲜叶等级，灵活选用室内自然萎凋、复式萎凋或加温萎凋。当茶叶达七、八成干时，室内自然萎凋和复式萎凋都需进行并筛。并筛后控制温湿度继续萎凋至九成干左右，收拢茶叶，适当堆闷，不同等级原料控制堆高，避免发热。3.干燥。视天气情况，采用全阴干或者机械烘干。设备烘干采用低温70℃长烘，直至水分含量低于6%。 Sensory qualities ： Plump downy buds, densely hairy leaf undersides and grey-green leaves; bright yellow liquor, distinct downy-bud aroma, mellow brisk taste, and abundant bud hearts with plump, tender, bright infused leaves. Chinese original / 中文原文：感官品质：毫心肥壮、叶背密被茸毛，叶色灰绿，汤色黄亮，毫香显露，滋味醇爽，叶底芽心多、叶张肥嫩明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2949 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Mucaoren Rucheng Baimao Tea · Mudan dry-leaf sample Chinese original / 中文原文：实物图：木草人汝城白毛茶·牡丹干茶样本 https://obs.coop168.com/Storage/Shop/23/Products/810/2.png?r=1196224323 https://www.coop168.com/Product/Detail/810 Basis for the match: The original product page explicitly names 'Rucheng County Mucaoren Tea, Rucheng White-Hair Tea, 100 g/Tin, Spring Tea, One Bud and One Leaf, Mudan' and places it in the white-tea section. The original dry-tea image and back label were viewed. The label lists Sanxing Industrial Park, Rucheng County, Chenzhou Mucaoren Tea, and white-tea standard GB/T22291-2017, matching both the Rucheng region and the white-tea processing category. Chinese original / 中文原文：对应依据：商品原页明确“汝城县 木草人茶叶 汝城白毛茶100克/罐 春茶一芽一叶牡丹”，并归白茶栏目；已看干茶原图和背标，背标列汝城县三星工业园、郴州木草人茶业及白茶标准GB/T22291-2017，符合汝城地域与白茶工艺类别。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： The 100 g canned, one-bud-one-leaf Mudan sample sold on that product page; it does not mean all Rucheng Baimao Tea uses this grade or form. Chinese original / 中文原文：样本范围：该商品页所售100克罐装一芽一叶牡丹样本，不表示全部汝城白毛茶都采用此等级或形态。 Zhaoping Yinshan Tea Chinese original / 中文原文：昭平银杉茶 Zhaoping County, Hezhou, Guangxi Chinese original / 中文原文：广西壮族自治区贺州市昭平县 identity： Zhaoping Yinshan Tea comes from Zhaoping County, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe slightly flat leaves whose green colour is veiled by down, bright tender-green liquor, a high fresh aroma, a mellow brisk taste, and bright-green, even infused leaves. Chinese original / 中文原文：identity：昭平银杉茶产自广西壮族自治区昭平县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形微扁、披毫隐绿，汤色嫩绿明亮，香气清高，滋味醇爽，叶底绿亮匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： High-quality local medium-leaf or small-leaf tea cultivars. Chinese original / 中文原文：raw_material：本地优质中叶种或小叶种茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Relatively level sites at elevations of 800 m or lower with slopes <25°. Choose mountain red-yellow or yellow loams with good drainage and aeration, deep fertile soil, pH 5.0–6.5 and organic matter of 2.5%–3.4%. Chinese original / 中文原文：environment：海拔高度800m以下，坡度＜25°地势平坦的地方。土壤选择山地红黄壤土和黄壤土，土壤排水透气性能好，土层肥沃深厚，pH值5.0～6.5，土壤有机质含量2.5%～3.4%。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Spreading fresh leaves → heat-fixing → cooling → straightening and shaping → final drying → fine sorting → packaging. 1. Key points for handcrafting. (1) Spreading fresh leaves. Spread the fresh leaves in a cool, ventilated place for 2–4 hours before processing. (2) Heat-fixing. Stir-fry rapidly at a pan temperature of 140°C, combining tossing with brief covered heating. Remove when the leaves soften, turn from fresh green to dark green, lose their grassy smell and develop a fresh aroma; this takes 3–5 minutes. (3) Cooling. Promptly winnow the heat-fixed leaves a few times to release heat and prevent yellowing, then spread to cool for 5–6 minutes. (4) Straightening and shaping. Initial frying and straightening: stir-fry at a pan temperature of 80–90°C until the leaves form slightly flattened straight strips. Remove when moisture content falls to 40%, then spread to cool for 5–10 minutes. Further drying and shaping: once the initially fried leaves have cooled to room temperature, return them to the electric pan for further drying and shaping. (5) Final drying. Dry at approximately 50°C until moisture content is at most 6%, then remove from the dryer. (6) Fine sorting. Separate broken material from the fully dried tea using a winnowing basket or air separator, then hand-sort and grade. (7) Packaging. Seal in odourless multilayer composite film bags or aluminium-foil bags and store for sale. 2. Key points for machine processing. (1) Spreading fresh leaves. Spread the fresh leaves in a cool, ventilated place for 2–4 hours before processing. (2) Heat-fixing. At a temperature at least 200°C, load 20–30 jin of leaves into the heat-fixing machine, then continue feeding evenly. The machine temperature should be approximately 250°C in the front and middle sections and approximately 140°C at the rear, with a rotation speed of about 28 revolutions/minute and a heat-fixing time of 2–3 minutes. (3) Cooling. Loosen and spread the heat-fixed leaves to cool and release heat, preventing yellowing. (4) Straightening and shaping. Shape the cooled, heat-fixed leaves in a multifunction machine. (5) Final drying. At a finishing-pan temperature of 80–90°C, dry the leaves by hand pan-firing until their moisture content is 4%–6%. (6) Fine sorting. Separate broken material from the fully dried tea using a winnowing basket or air separator, then hand-sort and grade. (7) Packaging. Seal in odourless multilayer composite film bags or aluminium-foil bags and store for sale. Chinese original / 中文原文：process：鲜叶摊放→杀青→摊凉→理条成形→烘足干→精选→包装。1.手工制作加工要点。（1）鲜叶摊放。鲜叶摊放于阴凉通风处，摊放2-4小时，然后付制。（2）杀青。锅温140℃快速翻炒，抖闷结合，待叶质变软，叶色由鲜绿变为暗绿色、青草气消失、清香显露时出锅，历时3-5分钟。（3）摊凉。杀青叶迅速簸扬几下，散发热气防止叶色变黄，摊凉5-6分钟。（4）理条成形。初炒理条。锅温80～90℃翻炒至茶叶形成略扁的直条状，含水量降到40%时可出锅，摊凉5-10分钟。复干做形。初炒叶摊凉至室温时，倒回电炒锅中复干做形。（5）烘足干。温度50℃左右烘至茶叶含水率在6%以下时下烘。（6）精选。足干茶用簸箕或风选机分离断碎部分，手工拣剔分级。（7）包装。用无味多层复合薄膜袋或铝箔袋包装封口，仓贮待售。2.机械制作加工要点。（1）鲜叶摊放。鲜叶摊放于阴凉通风处，摊放2-4小时，然后付制。（2）杀青。温度200℃以上，投叶20～30斤于杀青机中，然后连续均匀投叶。杀青机温度在前中部250℃左右，尾端140℃左右，转速28转/分钟左右，杀青时间2-3分钟。（3）摊凉。杀青叶抖散、摊凉、散热，防止叶色变黄。（4）理条成形。摊凉后的杀青叶放在多功能机上进行成形。（5）烘足干。辉锅温度80～90℃，用手工锅炒法干燥茶叶至含水率为4%～6%。（6）精选。足干茶用簸箕或风选机分离断碎部分，手工拣剔分级。（7）包装。用无味多层复合薄膜袋或铝箔袋包装封口，仓贮待售。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Slightly flat, down-covered with underlying green; bright light-green liquor, high pure aroma, mellow brisk taste, and bright, even green infused leaves. Chinese original / 中文原文：quality：外形微扁、披毫隐绿，汤色嫩绿明亮，香气清高，滋味醇爽，叶底绿亮匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A 2011 report on Zhaoping's tea country already listed Yinshan Tea among the area's notable teas. Guangxi agricultural authorities' 2017 industry plan also included Zhaoping Yinshan in regional brand development. These sources provide milestones in the modern brand's development. This round did not use secondary encyclopedias to establish a specific development year or inventor. Chinese original / 中文原文：history：2011年的昭平茶乡报道已把银杉茶列为当地名茶；广西农业部门2017年的产业方案又将昭平银杉纳入区域品牌发展布局。这些资料提供现代品牌沿革节点，本轮未凭二手百科断定具体研制年份与发明人。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Report from Zhaoping, Guangxi: Beautiful Zhaoping, an Ecological Home with Many Long-Lived Residents | https://gx.travel.cntv.cn/20111128/110783_2.shtml Chinese original / 中文原文：广西昭平纪实：仙源福地昭平美，生态家园寿星多 | https://gx.travel.cntv.cn/20111128/110783_2.shtml Notice from the Office of the Guangxi Zhuang Autonomous Region Agriculture Department on Issuing the Guangxi Tea Industry Development Action Plan | https://nynct.gxzf.gov.cn/xxgk/jcxxgk/wjzl/gntbf/W020200416745732448237.pdf Chinese original / 中文原文：广西壮族自治区农业厅办公室关于印发广西茶产业发展行动方案的通知 | https://nynct.gxzf.gov.cn/xxgk/jcxxgk/wjzl/gntbf/W020200416745732448237.pdf culture： Tea drinking in Zhaoping is closely linked with mountain-garden production. Local industry displays and brand building place Yinshan Tea within the shared development of northeastern Guangxi's tea area, where tea-village customs coexist with modern processing businesses. Chinese original / 中文原文：culture：昭平的饮茶生活与山地茶园生产密切相连。地方茶业展示和品牌建设把银杉茶置于桂东北茶区共同发展的背景中，茶乡习惯与现代制茶经营并存。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Report from Zhaoping, Guangxi: Beautiful Zhaoping, an Ecological Home with Many Long-Lived Residents | https://gx.travel.cntv.cn/20111128/110783_2.shtml Chinese original / 中文原文：广西昭平纪实：仙源福地昭平美，生态家园寿星多 | https://gx.travel.cntv.cn/20111128/110783_2.shtml Notice from the Office of the Guangxi Zhuang Autonomous Region Agriculture Department on Issuing the Guangxi Tea Industry Development Action Plan | https://nynct.gxzf.gov.cn/xxgk/jcxxgk/wjzl/gntbf/W020200416745732448237.pdf Chinese original / 中文原文：广西壮族自治区农业厅办公室关于印发广西茶产业发展行动方案的通知 | https://nynct.gxzf.gov.cn/xxgk/jcxxgk/wjzl/gntbf/W020200416745732448237.pdf region： Zhaoping County, Hezhou, Guangxi Chinese original / 中文原文：region：广西壮族自治区贺州市昭平县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A Report from Zhaoping, Guangxi: Beautiful Zhaoping, an Ecological Home with Many Long-Lived Residents | https://gx.travel.cntv.cn/20111128/110783_2.shtml Chinese original / 中文原文：广西昭平纪实：仙源福地昭平美，生态家园寿星多 | https://gx.travel.cntv.cn/20111128/110783_2.shtml Notice from the Office of the Guangxi Zhuang Autonomous Region Agriculture Department on Issuing the Guangxi Tea Industry Development Action Plan | https://nynct.gxzf.gov.cn/xxgk/jcxxgk/wjzl/gntbf/W020200416745732448237.pdf Chinese original / 中文原文：广西壮族自治区农业厅办公室关于印发广西茶产业发展行动方案的通知 | https://nynct.gxzf.gov.cn/xxgk/jcxxgk/wjzl/gntbf/W020200416745732448237.pdf Step-by-step processing / 2025 geographical indication protection requirements / handmade Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 手工 PDF pages 2983–2986, the Zhaoping Yinshan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2983—2986页，昭平银杉茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： The original lists “spreading to cool” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊凉：原文将“摊凉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening into shape ： The original lists “strip straightening and shaping” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 理条成形：原文将“理条成形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Baking until fully dry ： The original lists “drying to completion” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 烘足干：原文将“烘足干”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Fine selection ： The original lists “fine selection” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 精选：原文将“精选”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Packaging ： The original lists “packaging” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 包装：原文将“包装”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / mechanical processing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 机械 PDF pages 2983–2986, the Zhaoping Yinshan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第2983—2986页，昭平银杉茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： The original lists “spreading to cool” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 摊凉：原文将“摊凉”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening into shape ： The original lists “strip straightening and shaping” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 理条成形：原文将“理条成形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Baking until fully dry ： The original lists “drying to completion” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 烘足干：原文将“烘足干”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Fine selection ： The original lists “fine selection” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 精选：原文将“精选”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Packaging ： The original lists “packaging” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 包装：原文将“包装”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Slightly flat, down-covered with underlying green; bright light-green liquor, high pure aroma, mellow brisk taste, and bright, even green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形微扁、披毫隐绿，汤色嫩绿明亮，香气清高，滋味醇爽，叶底绿亮匀整。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 2983 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第2983页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 128 villages in 12 townships/towns of Zhaoping County: Zhaoping Town, Wenzhu Town, Xianhui Township, Zouma Township, Wujiang Town, Majiang Town, Muge Township, Huangyao Town, Fuluo Town, Beituo Town, Zhangmulin Township, and Fenghuang Township. The area extends east to Yingpan Village in Fenghuang, south to Nanlupo Village in Muge, west to Maoping Village in Xianhui, and north to Qichong Village in Wenzhu. Geographic coordinates: 110°30′–111°19′ E, 23°39′–24°24′ N. Chinese original / 中文原文：保护产地范围：昭平县昭平镇、文竹镇、仙回乡、走马乡、五将镇、马江镇、木格乡、黄姚镇、富罗镇、北陀镇、樟木林乡和凤凰乡12个乡镇128个村，东到凤凰乡营盘村，南到木格乡楠鹿坡村，西到仙回乡茅坪村，北到文竹镇七冲村。地理坐标：东经110°30′～111°19′，北纬23°39′～24°24′。 Raw materials & cultivars ： High-quality local medium-leaf or small-leaf tea cultivars. Chinese original / 中文原文：原料与品种：本地优质中叶种或小叶种茶树品种。 Growing environment ： Relatively level sites at elevations of 800 m or lower with slopes <25°. Choose mountain red-yellow or yellow loams with good drainage and aeration, deep fertile soil, pH 5.0–6.5 and organic matter of 2.5%–3.4%. Chinese original / 中文原文：生长环境：海拔高度800m以下，坡度＜25°地势平坦的地方。土壤选择山地红黄壤土和黄壤土，土壤排水透气性能好，土层肥沃深厚，pH值5.0～6.5，土壤有机质含量2.5%～3.4%。 Processing requirements ： Spreading fresh leaves → heat-fixing → cooling → straightening and shaping → final drying → fine sorting → packaging. 1. Key points for handcrafting. (1) Spreading fresh leaves. Spread the fresh leaves in a cool, ventilated place for 2–4 hours before processing. (2) Heat-fixing. Stir-fry rapidly at a pan temperature of 140°C, combining tossing with brief covered heating. Remove when the leaves soften, turn from fresh green to dark green, lose their grassy smell and develop a fresh aroma; this takes 3–5 minutes. (3) Cooling. Promptly winnow the heat-fixed leaves a few times to release heat and prevent yellowing, then spread to cool for 5–6 minutes. (4) Straightening and shaping. Initial frying and straightening: stir-fry at a pan temperature of 80–90°C until the leaves form slightly flattened straight strips. Remove when moisture content falls to 40%, then spread to cool for 5–10 minutes. Further drying and shaping: once the initially fried leaves have cooled to room temperature, return them to the electric pan for further drying and shaping. (5) Final drying. Dry at approximately 50°C until moisture content is at most 6%, then remove from the dryer. (6) Fine sorting. Separate broken material from the fully dried tea using a winnowing basket or air separator, then hand-sort and grade. (7) Packaging. Seal in odourless multilayer composite film bags or aluminium-foil bags and store for sale. 2. Key points for machine processing. (1) Spreading fresh leaves. Spread the fresh leaves in a cool, ventilated place for 2–4 hours before processing. (2) Heat-fixing. At a temperature at least 200°C, load 20–30 jin of leaves into the heat-fixing machine, then continue feeding evenly. The machine temperature should be approximately 250°C in the front and middle sections and approximately 140°C at the rear, with a rotation speed of about 28 revolutions/minute and a heat-fixing time of 2–3 minutes. (3) Cooling. Loosen and spread the heat-fixed leaves to cool and release heat, preventing yellowing. (4) Straightening and shaping. Shape the cooled, heat-fixed leaves in a multifunction machine. (5) Final drying. At a finishing-pan temperature of 80–90°C, dry the leaves by hand pan-firing until their moisture content is 4%–6%. (6) Fine sorting. Separate broken material from the fully dried tea using a winnowing basket or air separator, then hand-sort and grade. (7) Packaging. Seal in odourless multilayer composite film bags or aluminium-foil bags and store for sale. Chinese original / 中文原文：加工要求：鲜叶摊放→杀青→摊凉→理条成形→烘足干→精选→包装。1.手工制作加工要点。（1）鲜叶摊放。鲜叶摊放于阴凉通风处，摊放2-4小时，然后付制。（2）杀青。锅温140℃快速翻炒，抖闷结合，待叶质变软，叶色由鲜绿变为暗绿色、青草气消失、清香显露时出锅，历时3-5分钟。（3）摊凉。杀青叶迅速簸扬几下，散发热气防止叶色变黄，摊凉5-6分钟。（4）理条成形。初炒理条。锅温80～90℃翻炒至茶叶形成略扁的直条状，含水量降到40%时可出锅，摊凉5-10分钟。复干做形。初炒叶摊凉至室温时，倒回电炒锅中复干做形。（5）烘足干。温度50℃左右烘至茶叶含水率在6%以下时下烘。（6）精选。足干茶用簸箕或风选机分离断碎部分，手工拣剔分级。（7）包装。用无味多层复合薄膜袋或铝箔袋包装封口，仓贮待售。2.机械制作加工要点。（1）鲜叶摊放。鲜叶摊放于阴凉通风处，摊放2-4小时，然后付制。（2）杀青。温度200℃以上，投叶20～30斤于杀青机中，然后连续均匀投叶。杀青机温度在前中部250℃左右，尾端140℃左右，转速28转/分钟左右，杀青时间2-3分钟。（3）摊凉。杀青叶抖散、摊凉、散热，防止叶色变黄。（4）理条成形。摊凉后的杀青叶放在多功能机上进行成形。（5）烘足干。辉锅温度80～90℃，用手工锅炒法干燥茶叶至含水率为4%～6%。（6）精选。足干茶用簸箕或风选机分离断碎部分，手工拣剔分级。（7）包装。用无味多层复合薄膜袋或铝箔袋包装封口，仓贮待售。 Sensory qualities ： Slightly flat, down-covered with underlying green; bright light-green liquor, high pure aroma, mellow brisk taste, and bright, even green infused leaves. Chinese original / 中文原文：感官品质：外形微扁、披毫隐绿，汤色嫩绿明亮，香气清高，滋味醇爽，叶底绿亮匀整。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2983 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： Searches following Tiancheng Ecology, Xiangqishan, and specific Yinshan products found no new explicitly named Yinshan product. Only the locally saved Xiangqishan catalogue was reread for leads; it lists Zhaoping Lü / organic green tea and similar products, without identifying Yinshan. The old failed manufacturer address was not requested again. An image search for Jiangjunfeng Yinshan returned an old specialty-product packaging photo; it was not downloaded and was not counted as pixel verification. Chinese original / 中文原文：实物图核查：沿天成生态、象棋山及银杉具体产品检索，没有新具名银杉商品。实际只复读本地已存象棋山目录取线索，其品项为昭平绿/有机绿茶等，不标银杉；没有重新请求旧厂家失败地址。图像检索将军峰银杉返回旧特产包装图，未下载、不计像素核验。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Guilin Osmanthus Tea Chinese original / 中文原文：桂林桂花茶 Relevant GI protected areas in Guilin, Guangxi Zhuang Autonomous Region Chinese original / 中文原文：广西壮族自治区桂林市相关地理标志保护范围 identity： Guilin Osmanthus Tea comes from the six urban districts of Xiufeng, Xiangshan, Qixing, Diecai, Yanshan, and Lingui in Guilin, Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe its sensory characteristics as follows: Guilin Osmanthus Tea (green tea) has tightly formed, even strips or granules, dark green with golden flowers; bright yellow-green liquor colour; a rich, lasting osmanthus aroma; mellow, full taste; and bright yellow-green infused leaves. Chinese original / 中文原文：identity：桂林桂花茶产自广西壮族自治区桂林市所辖秀峰、象山、七星、叠彩、雁山、临桂六城区，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：桂林桂花茶（绿茶）外形（条形、颗粒）紧结、匀整，色泽墨绿，缀有金花，汤色黄绿明亮，桂花香气浓郁持久，滋味醇厚，叶底黄绿明亮。 Verification status: source_supported； Clarifies that the city referred to in the original is Guilin. Administrative coverage follows the 2025 protection requirements, not a statement of current administrative divisions. Chinese original / 中文原文：核验状态：source_supported；补全原文市辖所指桂林市；行政范围按2025保护要求，不视为现行行政区划说明。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Fresh osmanthus: fresh, unpolluted, undeteriorated, fragrant, and free of non-osmanthus foreign matter; the Jingui variety is preferred. Guilin Osmanthus Tea base material: mainly graded green- and black-tea bases. Chinese original / 中文原文：raw_material：鲜桂花：新鲜，无污染，无劣变，香气芬芳，不得含有非桂花类夹杂物，以金桂品种为佳；桂林桂花茶茶叶原料：以绿茶、红茶级型坯为主。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Slightly acidic lateritic red soil within the protected area, pH 4.5–6.5, deep, loose, aerated, well drained, and rich in organic matter. Chinese original / 中文原文：environment：保护地域范围内pH在4.5～6.5的微酸性赤红壤。土层深厚，疏松透气，排水好，有机质含量丰富。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing details: 1. Preparing the tea base. Before scenting, roast the tea base at 100–120°C, then spread to cool to 35°C or below, with a required moisture content of 3.5%–5.0%. 2. Flower scenting. Mix the tea base with fresh flowers and heap 40–50 cm high. Scent for 10–12 hours, ventilating during the process. (1) One scenting round plus one final floral scenting: first scenting → ventilation → roasting → final floral scenting. (2) Two scenting rounds plus one final floral scenting: first scenting → ventilation → roasting → second scenting → ventilation → roasting → final floral scenting. 3. Ventilation. After mixing and resting for 4–5 hours, when the heap reaches 45°C, turn the mixture and move it to another position. Ventilate for 30–60 minutes in a layer 8–10 cm deep. Once the mixture cools to 25–30°C, reheap it to continue scenting. 4. Roasting. Spread the leaves 2–4 cm deep and roast at ≤100°C. Control moisture at 5.5%–6.0% before a further scenting round, or 6.0%–6.5% before final floral scenting. 5. Final floral scenting. Use high-quality fresh flowers with the partly processed tea for 8–10 hours. 6. Blending. Mix thoroughly to make the batch uniform. Chinese original / 中文原文：process：加工要点：1.茶坯处理。窨制前茶坯通过温度100～120℃烘焙、摊凉，将茶坯降温至35℃以下，水分要求3.5%～5.0%。2.窨花。将茶坯与鲜花进行拼和；茶花拼和后在窨品堆高40～50cm，窨花时间10～12小时，中间需通花。（1）一窨一提。一次窨花→通花→烘焙→提花。（2）二窨一提一次窨花→通花→烘焙→二次窨花→通花→烘焙→提花。3.通花。茶花拼和后静置窨花4-5小时，在窨品堆温升到45℃时，翻动并移动在窨品位置。通花时间为30-60分钟，摊凉厚度为8～10cm，待在窨品温度下降至25～30℃即可收堆续窨。4.烘焙。烘焙摊叶厚度为2～4cm，烘温≤100℃，水分控制按转窨5.5%～6.0%、提花6.0%～6.5%范围。5.提花。选用优质鲜花与在制品提花，时间8-10小时。6.匀堆。通过充分拌和，使本批次茶叶均匀一致。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Guilin Osmanthus Tea (green tea) has tightly formed, even strips or granules, dark green with golden flowers; bright yellow-green liquor colour; a rich, lasting osmanthus aroma; mellow, full taste; and bright yellow-green infused leaves. Guilin Osmanthus Tea (black tea) has tightly formed, even strips or granules, lustrous dark colour with golden flowers; bright red liquor colour; a rich, lasting osmanthus aroma; mellow, gentle taste; and evenly red, bright infused leaves. Chinese original / 中文原文：quality：桂林桂花茶（绿茶）外形（条形、颗粒）紧结、匀整，色泽墨绿，缀有金花，汤色黄绿明亮，桂花香气浓郁持久，滋味醇厚，叶底黄绿明亮。桂林桂花茶（红茶）外形（条形、颗粒）紧结、匀整，色泽乌润，缀有金花，汤色红亮，桂花香气浓郁持久，滋味醇和，叶底红匀明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The local craft of Guilin Osmanthus Tea combines preserving spring tea with using autumn osmanthus fragrance. The modern standards system includes an industry standard for osmanthus tea and a local processing standard for Guilin Osmanthus Tea. Guilin University held a heritage-transmission lecture in 2022, leaving a record of contemporary teaching and the continuation of the techniques. Chinese original / 中文原文：history：桂林桂花茶的地方技法，把保存春茶与利用秋桂花香结合。现代标准体系已有桂花茶行业标准及桂林桂花茶加工地方标准；桂林学院2022年举办传承讲座，留下当代教学与技法延续的记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Library Hosts 'The Heritage Transmission Journey of Guilin Osmanthus Tea Techniques' Lecture | https://www.glc.edu.cn/info/1094/36068.htm Chinese original / 中文原文：图书馆开展“桂林桂花茶非遗技法传承之路”主题讲座 | https://www.glc.edu.cn/info/1094/36068.htm Osmanthus Tea, GH/T 1117—2015: Standard Information | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=8B1827F23750BB19E05397BE0A0AB44A Chinese original / 中文原文：桂花茶 GH/T 1117—2015 标准信息 | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=8B1827F23750BB19E05397BE0A0AB44A culture： “Spring tea, autumn fragrance” expresses the meeting of seasonal tea and osmanthus. Scenting demonstrations in lectures present scented-tea making as local heritage knowledge, linking osmanthus fragrance and Guilin’s urban identity through a cup of tea. Chinese original / 中文原文：culture：“春茶秋香”体现茶与桂花两种季节物产的相遇。讲座中的窨花演示将花茶制作作为地方非遗知识介绍，桂花香与桂林城市意象也由一杯茶连接起来。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Library Hosts 'The Heritage Transmission Journey of Guilin Osmanthus Tea Techniques' Lecture | https://www.glc.edu.cn/info/1094/36068.htm Chinese original / 中文原文：图书馆开展“桂林桂花茶非遗技法传承之路”主题讲座 | https://www.glc.edu.cn/info/1094/36068.htm Osmanthus Tea, GH/T 1117—2015: Standard Information | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=8B1827F23750BB19E05397BE0A0AB44A Chinese original / 中文原文：桂花茶 GH/T 1117—2015 标准信息 | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=8B1827F23750BB19E05397BE0A0AB44A region： Relevant GI protected areas in Guilin, Guangxi Zhuang Autonomous Region Chinese original / 中文原文：region：广西壮族自治区桂林市相关地理标志保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Library Hosts 'The Heritage Transmission Journey of Guilin Osmanthus Tea Techniques' Lecture | https://www.glc.edu.cn/info/1094/36068.htm Chinese original / 中文原文：图书馆开展“桂林桂花茶非遗技法传承之路”主题讲座 | https://www.glc.edu.cn/info/1094/36068.htm Osmanthus Tea, GH/T 1117—2015: Standard Information | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=8B1827F23750BB19E05397BE0A0AB44A Chinese original / 中文原文：桂花茶 GH/T 1117—2015 标准信息 | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=8B1827F23750BB19E05397BE0A0AB44A Step-by-step processing / 2025 GI protection requirements / one scenting plus one finishing scenting. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 一窨一提 PDF pages 3135–3137, the Guilin Osmanthus Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3135—3137页，桂林桂花茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Preparing the tea base ： Before scenting, bake the tea base at 100–120°C and spread it to cool to 35°C or below; moisture requirement Key observations: Chinese original / 中文原文：1. 茶坯处理：窨制前茶坯通过温度100～120℃烘焙、摊凉，将茶坯降温至35℃以下，水分要求 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. One flower-scenting cycle ： The original lists “first flower scenting” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 一次窨花：原文将“一次窨花”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Aerating the flower-tea mixture ： After mixing tea and flowers, leave to scent for 4–5 hours. When the pile reaches 45°C, turn and relocate the scenting mixture. Air for 30–60 minutes in a layer 8–10 cm deep; when it cools to 25–30°C, regather the pile and continue scenting. Key observations: Chinese original / 中文原文：3. 通花：茶花拼和后静置窨花4-5小时，在窨品堆温升到45℃时，翻动并移动在窨品位置。通花时间为30-60分钟，摊凉厚度为8～10cm，待在窨品温度下降至25～30℃即可收堆续窨。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Baking ： Spread leaves 2–4 cm thick for baking at ≤100°C; moisture control for further scenting: 5.5%– Key observations: Chinese original / 中文原文：4. 烘焙：烘焙摊叶厚度为2～4cm，烘温≤100℃，水分控制按转窨5.5%～ 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Final fragrance lift ： Use high-quality fresh flowers and tea in process for finishing scenting, for 8–10 hours. Key observations: Chinese original / 中文原文：5. 提花：选用优质鲜花与在制品提花，时间8-10小时。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Blending batches ： Mix thoroughly to make the tea in this batch uniform. Key observations: Chinese original / 中文原文：6. 匀堆：通过充分拌和，使本批次茶叶均匀一致。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / Two Scentings and One Finishing Scenting. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 二窨一提 PDF pages 3135–3137, the Guilin Osmanthus Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3135—3137页，桂林桂花茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Preparing the tea base ： Before scenting, bake the tea base at 100–120°C and spread it to cool to 35°C or below; moisture requirement Key observations: Chinese original / 中文原文：1. 茶坯处理：窨制前茶坯通过温度100～120℃烘焙、摊凉，将茶坯降温至35℃以下，水分要求 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. One flower-scenting cycle ： The original lists “first flower scenting” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 一次窨花：原文将“一次窨花”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Aerating the flower-tea mixture ： After mixing tea and flowers, leave to scent for 4–5 hours. When the pile reaches 45°C, turn and relocate the scenting mixture. Air for 30–60 minutes in a layer 8–10 cm deep; when it cools to 25–30°C, regather the pile and continue scenting. Key observations: Chinese original / 中文原文：3. 通花：茶花拼和后静置窨花4-5小时，在窨品堆温升到45℃时，翻动并移动在窨品位置。通花时间为30-60分钟，摊凉厚度为8～10cm，待在窨品温度下降至25～30℃即可收堆续窨。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Baking ： Spread leaves 2–4 cm thick for baking at ≤100°C; moisture control for further scenting: 5.5%– Key observations: Chinese original / 中文原文：4. 烘焙：烘焙摊叶厚度为2～4cm，烘温≤100℃，水分控制按转窨5.5%～ 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Second flower-scenting cycle ： The original lists 'second flower-scenting' as this version's fifth stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 二次窨花：原文将“二次窨花”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Aerating the flower-tea mixture ： After mixing tea and flowers, leave to scent for 4–5 hours. When the pile reaches 45°C, turn and relocate the scenting mixture. Air for 30–60 minutes in a layer 8–10 cm deep; when it cools to 25–30°C, regather the pile and continue scenting. Key observations: Chinese original / 中文原文：6. 通花：茶花拼和后静置窨花4-5小时，在窨品堆温升到45℃时，翻动并移动在窨品位置。通花时间为30-60分钟，摊凉厚度为8～10cm，待在窨品温度下降至25～30℃即可收堆续窨。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Baking ： Spread leaves 2–4 cm thick for baking at ≤100°C; moisture control for further scenting: 5.5%– Key observations: Chinese original / 中文原文：7. 烘焙：烘焙摊叶厚度为2～4cm，烘温≤100℃，水分控制按转窨5.5%～ 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Final fragrance lift ： Use high-quality fresh flowers and tea in process for finishing scenting, for 8–10 hours. Key observations: Chinese original / 中文原文：8. 提花：选用优质鲜花与在制品提花，时间8-10小时。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Blending batches ： Mix thoroughly to make the tea in this batch uniform. Key observations: Chinese original / 中文原文：9. 匀堆：通过充分拌和，使本批次茶叶均匀一致。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Guilin Osmanthus Tea (green tea) has tightly formed, even strips or granules, dark green with golden flowers; bright yellow-green liquor colour; a rich, lasting osmanthus aroma; mellow, full taste; and bright yellow-green infused leaves. Guilin Osmanthus Tea (black tea) has tightly formed, even strips or granules, lustrous dark colour with golden flowers; bright red liquor colour; a rich, lasting osmanthus aroma; mellow, gentle taste; and evenly red, bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：桂林桂花茶（绿茶）外形（条形、颗粒）紧结、匀整，色泽墨绿，缀有金花，汤色黄绿明亮，桂花香气浓郁持久，滋味醇厚，叶底黄绿明亮。桂林桂花茶（红茶）外形（条形、颗粒）紧结、匀整，色泽乌润，缀有金花，汤色红亮，桂花香气浓郁持久，滋味醇和，叶底红匀明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3135 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3135页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / Green Tea Base. ： Dry-leaf appearance: tight, uniform strips or pellets, dark green with golden flowers. Liquor colour: bright yellow-green. Aroma: rich, lasting osmanthus fragrance. Taste: rich and mellow. Infused leaves: bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 绿茶茶坯：干茶外形：条形或颗粒紧结、匀整，墨绿，缀有金花；汤色：黄绿明亮；香气：桂花香气浓郁持久；滋味：醇厚；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 3135–3137, Guilin Osmanthus Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3135—3137页，桂林桂花茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / black-tea base ： Dry-leaf appearance: tight, even strips or granules, dark and lustrous, dotted with golden flowers. Liquor colour: bright red. Aroma: rich, lasting osmanthus fragrance. Taste: mellow and balanced. Infused leaves: evenly red and bright. Chinese original / 中文原文：2025地理标志保护要求 / 红茶茶坯：干茶外形：条形或颗粒紧结、匀整，乌润，缀有金花；汤色：红亮；香气：桂花香气浓郁持久；滋味：醇和；叶底：红匀明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 3135–3137, Guilin Osmanthus Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3135—3137页，桂林桂花茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The six urban districts of Xiufeng, Xiangshan, Qixing, Diecai, Yanshan and Lingui, and eleven counties: Lingchuan, Xing'an, Quanzhou, Yangshuo, Pingle, Lipu, Longsheng, Yongfu, Gongcheng, Ziyuan and Guanyang. Coordinates: 109°36′–111°29′ E, 24°15′–26°23′ N. Chinese original / 中文原文：保护产地范围：市辖秀峰、象山、七星、叠彩、雁山、临桂六城区和灵川、兴安、全州、阳朔、平乐、荔浦、龙胜、永福、恭城、资源、灌阳11县。地理坐标：东经109°36′~111°29′，北纬24°15′~26°23′。 Raw materials & cultivars ： Fresh osmanthus: fresh, unpolluted, undeteriorated, fragrant, and free of non-osmanthus foreign matter; the Jingui variety is preferred. Guilin Osmanthus Tea base material: mainly graded green- and black-tea bases. Chinese original / 中文原文：原料与品种：鲜桂花：新鲜，无污染，无劣变，香气芬芳，不得含有非桂花类夹杂物，以金桂品种为佳；桂林桂花茶茶叶原料：以绿茶、红茶级型坯为主。 Growing environment ： Slightly acidic lateritic red soil within the protected area, pH 4.5–6.5, deep, loose, aerated, well drained, and rich in organic matter. Chinese original / 中文原文：生长环境：保护地域范围内pH在4.5～6.5的微酸性赤红壤。土层深厚，疏松透气，排水好，有机质含量丰富。 Processing requirements ： Processing details: 1. Preparing the tea base. Before scenting, roast the tea base at 100–120°C, then spread to cool to 35°C or below, with a required moisture content of 3.5%–5.0%. 2. Flower scenting. Mix the tea base with fresh flowers and heap 40–50 cm high. Scent for 10–12 hours, ventilating during the process. (1) One scenting round plus one final floral scenting: first scenting → ventilation → roasting → final floral scenting. (2) Two scenting rounds plus one final floral scenting: first scenting → ventilation → roasting → second scenting → ventilation → roasting → final floral scenting. 3. Ventilation. After mixing and resting for 4–5 hours, when the heap reaches 45°C, turn the mixture and move it to another position. Ventilate for 30–60 minutes in a layer 8–10 cm deep. Once the mixture cools to 25–30°C, reheap it to continue scenting. 4. Roasting. Spread the leaves 2–4 cm deep and roast at ≤100°C. Control moisture at 5.5%–6.0% before a further scenting round, or 6.0%–6.5% before final floral scenting. 5. Final floral scenting. Use high-quality fresh flowers with the partly processed tea for 8–10 hours. 6. Blending. Mix thoroughly to make the batch uniform. Chinese original / 中文原文：加工要求：加工要点：1.茶坯处理。窨制前茶坯通过温度100～120℃烘焙、摊凉，将茶坯降温至35℃以下，水分要求3.5%～5.0%。2.窨花。将茶坯与鲜花进行拼和；茶花拼和后在窨品堆高40～50cm，窨花时间10～12小时，中间需通花。（1）一窨一提。一次窨花→通花→烘焙→提花。（2）二窨一提一次窨花→通花→烘焙→二次窨花→通花→烘焙→提花。3.通花。茶花拼和后静置窨花4-5小时，在窨品堆温升到45℃时，翻动并移动在窨品位置。通花时间为30-60分钟，摊凉厚度为8～10cm，待在窨品温度下降至25～30℃即可收堆续窨。4.烘焙。烘焙摊叶厚度为2～4cm，烘温≤100℃，水分控制按转窨5.5%～6.0%、提花6.0%～6.5%范围。5.提花。选用优质鲜花与在制品提花，时间8-10小时。6.匀堆。通过充分拌和，使本批次茶叶均匀一致。 Sensory qualities ： Guilin Osmanthus Tea (green tea) has tightly formed, even strips or granules, dark green with golden flowers; bright yellow-green liquor colour; a rich, lasting osmanthus aroma; mellow, full taste; and bright yellow-green infused leaves. Guilin Osmanthus Tea (black tea) has tightly formed, even strips or granules, lustrous dark colour with golden flowers; bright red liquor colour; a rich, lasting osmanthus aroma; mellow, gentle taste; and evenly red, bright infused leaves. Chinese original / 中文原文：感官品质：桂林桂花茶（绿茶）外形（条形、颗粒）紧结、匀整，色泽墨绿，缀有金花，汤色黄绿明亮，桂花香气浓郁持久，滋味醇厚，叶底黄绿明亮。桂林桂花茶（红茶）外形（条形、颗粒）紧结、匀整，色泽乌润，缀有金花，汤色红亮，桂花香气浓郁持久，滋味醇和，叶底红匀明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3135 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Guilin Osmanthus Black Tea dry leaves and original tin (Lijiangchun sample). Chinese original / 中文原文：实物图：桂林桂花红茶干茶及原装茶罐（漓江春样本） https://omo-oss-image.thefastimg.com/portal-saas/pg2025010719060583714/cms/image/c95cdd59-bfa1-4d75-b7f1-c457e1079b4b.jpg https://www.xn--6xvz11cb1cipa.xn--ses554g/product/102.html Basis for the match: Guilin Lijiang Tea Factory’s official canned osmanthus black-tea page shows black tea and osmanthus on a plate. The official brand introduction identifies it as Guilin Osmanthus Tea scented with fresh osmanthus on black tea. Chinese original / 中文原文：对应依据：桂林漓江茶厂官网听装桂花红茶商品页，实物盘中有红茶与桂花；官网品牌介绍明确这是以红茶和鲜桂花窨制的桂林桂花茶。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Lijiangchun Osmanthus Black Tea product sample within Guilin Osmanthus Tea. The image retains the tin and finished-tea dish; it does not represent osmanthus green tea appearance. Chinese original / 中文原文：样本范围：桂林桂花茶中的漓江春桂花红茶商品样本，图保留茶罐及成品盘，不作为桂花绿茶外形。 Kaishan Baimao Tea Chinese original / 中文原文：开山白毛茶 Kaishan, Guiling, and Daning towns and Huangdong Township, Babu District, Hezhou, Guangxi Zhuang Autonomous Region. Chinese original / 中文原文：广西壮族自治区贺州市八步区开山镇、桂岭镇、大宁镇、黄洞乡 identity： Kaishan Baimao Tea comes from Kaishan, Guiling and Daning towns and Huangdong Township in Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe Kaishan Baimao green tea as fine, tight and even, with pointed tips and visible white down; a fresh, rich aroma with a prominent apple note; clear, bright green liquor; and a mellow, full, sweet, brisk taste. Chinese original / 中文原文：identity：开山白毛茶产自广西壮族自治区开山镇、桂岭镇、大宁镇和黄洞乡，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：开山白毛茶（绿茶）外形紧细、匀整，有锋苗，白毫显露；香气清香、浓郁，苹果香突显；汤色清绿明亮；滋味醇厚甘爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Kaishan Baimao tea. Chinese original / 中文原文：raw_material：开山白毛茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose hilly or semi-mountainous sites far from pollution, with a healthy environment, good water and fresh air, on mid-slopes or in valleys with gradients of 25° or less. Soil should be loam or sandy loam, with 1%–2% organic matter or more, good aeration, permeability or water retention, and pH 4.5–6.5. Chinese original / 中文原文：environment：选择在远离污染源的丘陵地带或半山区，生态环境良好，水质优良，空气清新，坡度在25°以下的半山腰或峡谷地带；土壤类型为壤土或砂质壤土，有机质含量1%～2%或以上，通气性、透水性或蓄水性能好，pH值4.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Combine harvesting with retention, balance yield and quality, and adapt to each tea garden. Follow the standard through timely, repeated picking in batches: pick shoots as they emerge, harvest strong shoots and retain weak ones, take higher shoots and retain lower ones, and pick central shoots while retaining lateral ones. Hand-pick by lifting, rather than pinching with fingernails, twisting or stripping. Exclude bud scales, fish leaves, tea fruits, old stems and leaves, keeping shoots intact, fresh, uniform and clean. Carry fresh leaves in clean, well-ventilated woven bamboo or mesh baskets and promptly transport them to the factory. Chinese original / 中文原文：harvest：遵循采留结合、量质兼顾和因园制宜的原则，按照标准，实行适时、分批多次采摘，先发先采，采强留弱、采高留低、采中留侧。手工采茶要求提手采，不宜用指甲掐采，用手扭采、捋采，不夹带鳞片、鱼叶、茶果与老枝叶，保持芽叶完整、新鲜、匀净。鲜叶用干净清洁、通透性好的竹编、网眼茶篮或篓筐盛装，及时运抵茶厂加工。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Kaishan Baimao Tea (green tea) has fine, tightly formed, even dry leaves with pointed tips and visible white down; fresh, rich aroma with pronounced apple notes; clear bright green liquor colour; and mellow, full, sweet, brisk taste. It is a historical local tea of Guangxi, described as excellent in quality. Chinese original / 中文原文：quality：开山白毛茶（绿茶）外形紧细、匀整，有锋苗，白毫显露；香气清香、浓郁，苹果香突显；汤色清绿明亮；滋味醇厚甘爽。开山白毛茶属广西地方历史名茶，品质优异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Kaishan Baimao Tea is rooted in local tea-plant resources in Babu District, Hezhou. Modern local reports record its making technique entering regional intangible heritage protection and continued processing in Dongnan Village, Kaishan Town. “White down” describes the tea hairs; the protected finished tea is green tea. Chinese original / 中文原文：history：开山白毛茶植根于贺州八步区的地方茶树资源。现代地方报道记录其制作技艺进入自治区非遗保护，并在开山镇东南村延续加工；“白毛”描述茶叶茸毫，受保护成茶为绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Babu District, Hezhou: local culture supports rural revitalization | https://gx.people.com.cn/n2/2022/1026/c406333-40170484.html Chinese original / 中文原文：贺州市八步区：“土”文化助力乡村振兴 | https://gx.people.com.cn/n2/2022/1026/c406333-40170484.html Kaishan Town, Babu District: Make the Most of Spring's Farming Season | https://gx.people.com.cn/n2/2023/0324/c390645-40350199.html Chinese original / 中文原文：八步区开山镇：抢抓农时不负春 春耕生产正当时 | https://gx.people.com.cn/n2/2023/0324/c390645-40350199.html Intangible cultural heritage enters schools and fosters ethnic solidarity | https://www.rmzxw.com.cn/c/2025-01-09/3660448.shtml Chinese original / 中文原文：非遗文化进校园 绽放民族团结花 | https://www.rmzxw.com.cn/c/2025-01-09/3660448.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： Babu presents Kaishan White-Hair Tea production alongside local heritage such as Hakka folk songs and tea-picking opera, and organises school outreach. Growers and processing factories teach picking and processing experience, giving young people a practical way to understand local culture. Chinese original / 中文原文：culture：八步把开山白毛茶制作与客家山歌、采茶戏等本地非遗共同展示，并组织进校园活动。茶农和加工厂传授采制经验，构成青年认识乡土文化的具体途径。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Babu District, Hezhou: local culture supports rural revitalization | https://gx.people.com.cn/n2/2022/1026/c406333-40170484.html Chinese original / 中文原文：贺州市八步区：“土”文化助力乡村振兴 | https://gx.people.com.cn/n2/2022/1026/c406333-40170484.html Kaishan Town, Babu District: Make the Most of Spring's Farming Season | https://gx.people.com.cn/n2/2023/0324/c390645-40350199.html Chinese original / 中文原文：八步区开山镇：抢抓农时不负春 春耕生产正当时 | https://gx.people.com.cn/n2/2023/0324/c390645-40350199.html Intangible cultural heritage enters schools and fosters ethnic solidarity | https://www.rmzxw.com.cn/c/2025-01-09/3660448.shtml Chinese original / 中文原文：非遗文化进校园 绽放民族团结花 | https://www.rmzxw.com.cn/c/2025-01-09/3660448.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf region： Kaishan, Guiling, and Daning towns and Huangdong Township, Babu District, Hezhou, Guangxi Zhuang Autonomous Region. Chinese original / 中文原文：region：广西壮族自治区贺州市八步区开山镇、桂岭镇、大宁镇、黄洞乡 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Babu District, Hezhou: local culture supports rural revitalization | https://gx.people.com.cn/n2/2022/1026/c406333-40170484.html Chinese original / 中文原文：贺州市八步区：“土”文化助力乡村振兴 | https://gx.people.com.cn/n2/2022/1026/c406333-40170484.html Kaishan Town, Babu District: Make the Most of Spring's Farming Season | https://gx.people.com.cn/n2/2023/0324/c390645-40350199.html Chinese original / 中文原文：八步区开山镇：抢抓农时不负春 春耕生产正当时 | https://gx.people.com.cn/n2/2023/0324/c390645-40350199.html Intangible cultural heritage enters schools and fosters ethnic solidarity | https://www.rmzxw.com.cn/c/2025-01-09/3660448.shtml Chinese original / 中文原文：非遗文化进校园 绽放民族团结花 | https://www.rmzxw.com.cn/c/2025-01-09/3660448.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： A field report on the local modern production line confirms operations including heat-fixing, rolling and drying. Fresh leaves are promptly delivered to the factory, then heat-fixed, rolled into shape and dried as green tea. This round did not obtain an official process text sufficient to verify all details of the traditional “three pan-firings and three rollings,” so no specific temperatures or durations are added. Chinese original / 中文原文：process：当地现代生产线的现场报道确认杀青、揉捻、烘干等加工环节。鲜叶采收后及时送厂，按绿茶工艺杀青、揉捻成形、干燥；本轮未取得足以核定传统“三炒三揉”全部细节的官方工艺文本，故不添加具体温度与时长。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Babu District, Hezhou: local culture supports rural revitalization | https://gx.people.com.cn/n2/2022/1026/c406333-40170484.html Chinese original / 中文原文：贺州市八步区：“土”文化助力乡村振兴 | https://gx.people.com.cn/n2/2022/1026/c406333-40170484.html Kaishan Town, Babu District: Make the Most of Spring's Farming Season | https://gx.people.com.cn/n2/2023/0324/c390645-40350199.html Chinese original / 中文原文：八步区开山镇：抢抓农时不负春 春耕生产正当时 | https://gx.people.com.cn/n2/2023/0324/c390645-40350199.html Intangible cultural heritage enters schools and fosters ethnic solidarity | https://www.rmzxw.com.cn/c/2025-01-09/3660448.shtml Chinese original / 中文原文：非遗文化进校园 绽放民族团结花 | https://www.rmzxw.com.cn/c/2025-01-09/3660448.shtml Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Kaishan Baimao Tea (green tea) has fine, tightly formed, even dry leaves with pointed tips and visible white down; fresh, rich aroma with pronounced apple notes; clear bright green liquor colour; and mellow, full, sweet, brisk taste. It is a historical local tea of Guangxi, described as excellent in quality. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：开山白毛茶（绿茶）外形紧细、匀整，有锋苗，白毫显露；香气清香、浓郁，苹果香突显；汤色清绿明亮；滋味醇厚甘爽。开山白毛茶属广西地方历史名茶，品质优异。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3138 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3138页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 geographical indication protection requirements / green tea ： Dry-leaf appearance: fine, tight and even, with pointed tips and visible white down. Liquor colour: clear, bright green. Aroma: fresh and rich, with a prominent apple note. Taste: mellow, full, sweet and brisk. Chinese original / 中文原文：2025地理标志保护要求 / 绿茶：干茶外形：紧细、匀整，有锋苗，白毫显露；汤色：清绿明亮；香气：清香、浓郁，苹果香突显；滋味：醇厚甘爽 Evidence Status: primary_source_verified； Location in the source: PDF pages 3138–3140, Kaishan Baimao Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3138—3140页，开山白毛茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Kaishan, Guiling and Daning towns, and Huangdong Township. Coordinates as stated: 111°41′12″–111°47′41″ E, 24°46′24″–24°28′54″ N. Chinese original / 中文原文：保护产地范围：开山镇、桂岭镇、大宁镇和黄洞乡。地理坐标：东经111°41′12″～111°47′41″，北纬24°46′24″～24°28′54″。 Raw materials & cultivars ： Kaishan Baimao tea. Chinese original / 中文原文：原料与品种：开山白毛茶。 Growing environment ： Choose hilly or semi-mountainous sites far from pollution, with a healthy environment, good water and fresh air, on mid-slopes or in valleys with gradients of 25° or less. Soil should be loam or sandy loam, with 1%–2% organic matter or more, good aeration, permeability or water retention, and pH 4.5–6.5. Chinese original / 中文原文：生长环境：选择在远离污染源的丘陵地带或半山区，生态环境良好，水质优良，空气清新，坡度在25°以下的半山腰或峡谷地带；土壤类型为壤土或砂质壤土，有机质含量1%～2%或以上，通气性、透水性或蓄水性能好，pH值4.5～6.5。 Plucking requirements ： Combine harvesting with retention, balance yield and quality, and adapt to each tea garden. Follow the standard through timely, repeated picking in batches: pick shoots as they emerge, harvest strong shoots and retain weak ones, take higher shoots and retain lower ones, and pick central shoots while retaining lateral ones. Hand-pick by lifting, rather than pinching with fingernails, twisting or stripping. Exclude bud scales, fish leaves, tea fruits, old stems and leaves, keeping shoots intact, fresh, uniform and clean. Carry fresh leaves in clean, well-ventilated woven bamboo or mesh baskets and promptly transport them to the factory. Chinese original / 中文原文：采摘要求：遵循采留结合、量质兼顾和因园制宜的原则，按照标准，实行适时、分批多次采摘，先发先采，采强留弱、采高留低、采中留侧。手工采茶要求提手采，不宜用指甲掐采，用手扭采、捋采，不夹带鳞片、鱼叶、茶果与老枝叶，保持芽叶完整、新鲜、匀净。鲜叶用干净清洁、通透性好的竹编、网眼茶篮或篓筐盛装，及时运抵茶厂加工。 Sensory qualities ： Kaishan Baimao Tea (green tea) has fine, tightly formed, even dry leaves with pointed tips and visible white down; fresh, rich aroma with pronounced apple notes; clear bright green liquor colour; and mellow, full, sweet, brisk taste. It is a historical local tea of Guangxi, described as excellent in quality. Chinese original / 中文原文：感官品质：开山白毛茶（绿茶）外形紧细、匀整，有锋苗，白毫显露；香气清香、浓郁，苹果香突显；汤色清绿明亮；滋味醇厚甘爽。开山白毛茶属广西地方历史名茶，品质优异。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3138 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Kaishan Baimao Tea dry leaves (geographical indication introduction sample) Chinese original / 中文原文：实物图：开山白毛茶干茶（地标介绍样本） https://www.sinogi.cn/db/Upload/shikuang/2191_1547021414_2770.jpg https://www.sinogi.cn/wap/index.php/product/show/id/4746 Basis for the match: The GI Origin Information Sharing Platform's Kaishan Baimao Tea entry explicitly identifies protected areas including Kaishan in Babu, Hezhou. Its sole named finished-product image is labelled Kaishan Baimao Tea. Pixel inspection shows slender dry tea with visible down. Chinese original / 中文原文：对应依据：地理标志原产地信息共享平台开山白毛茶条目明确贺州八步开山等保护产区，正文唯一具名成品图标注开山白毛茶；实际像素为显毫细长干茶。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A platform’s introductory sample; no manufacturer, production year, or original photographer listed. Chinese original / 中文原文：样本范围：平台介绍性样本，未列生产商、采制年份及图片原摄影者。 Jinxiu Black Tea Chinese original / 中文原文：金秀红茶 Jinxiu Yao Autonomous County, Laibin, Guangxi Chinese original / 中文原文：广西壮族自治区来宾市金秀瑶族自治县 identity： Jinxiu Black Tea comes from Jinxiu Town, Luoxiang Township, Dazhang Township, Sanjiao Township, Sanjiang Township, Tongmu Town, Zhongliang Township, and Changdong in Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe even strips or granules with a lustrous dark colour; rich aroma with pronounced honey character and floral notes; vivid, bright red liquor colour; and mellow, full taste with returning sweetness. Chinese original / 中文原文：identity：金秀红茶产自广西壮族自治区金秀镇、罗香乡、大樟乡、三角乡、三江乡、桐木镇、忠良乡、长垌，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形（条形、颗粒）匀整，色泽乌润；香气浓郁，突显蜜韵花香；汤色红艳明亮，滋味醇厚回甜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Improved tea cultivars suited to black tea and local wild tea populations, including Bainiu Tea, Dongwen Tea and Liuxiang ancient tea resources. Chinese original / 中文原文：raw_material：适制红茶的茶树优良品种及当地野生茶树群体种（白牛茶，东温茶、六巷古茶等野生茶树种）。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose slightly acidic soil with pH 4.5–6.5, deep, loose and well-aerated, well-drained and rich in organic matter. Chinese original / 中文原文：environment：适宜选择微酸性pH值4.5～6.5，土层深厚，疏松透气，排水好，有机质含量多的土壤。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Mainly pick one bud with one or two leaves. Harvest repeatedly in separate rounds, following the standard and leaving leaves according to tree vigour and age, to balance harvesting and plant maintenance. Chinese original / 中文原文：harvest：采摘以一芽一、二叶为主，必须做到分批多次采、按标准依茶树的树势树龄留叶采，做到采养合理。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Process using the black-tea method: fresh leaves → withering → rolling (rolling and cutting) → fermentation → drying. 1. Withering. Use either natural indoor withering or a withering trough. After picking, place the fresh leaves directly in a cool, ventilated room. In troughs, the leaf layer should not exceed 12 cm during cool, rainy weather or 20 cm during hot, dry weather. Maintain 20–30°C; apply heat if the air temperature is below 20°C. 2. Rolling (rolling and cutting). Load the withered leaves and roll without pressure for 5 minutes, then apply light pressure. Once the leaves are fully soft, increase pressure appropriately. When juice appears on the rolling table and the strips are tightly curled, release pressure, break up the clumps and spread to cool. Reload these leaves for a second rolling. Increase and decrease pressure gradually following a light–heavy–light sequence: roll heavily withered leaves more heavily and lightly withered leaves more gently; use light rolling for tender leaves and heavier rolling for mature leaves. 3. Fermentation. Use a dedicated room at 22–26°C and (95±1)% relative humidity for 5–8 hours, turning the leaves 2–3 times. Stop when the leaves are uniformly bronze, the grassy smell has disappeared and a strong ripe-apple aroma develops. 4. Drying. Dry in two stages, initial firing and final firing. For initial firing, spread leaves 1 cm ±0.2 cm deep and use hot air at 105–115°C for 20–25 minutes. Spread to cool for 40 minutes afterwards. For final firing, spread 2 cm ±0.2 cm deep and use hot air at 90°C for 15–20 minutes. Chinese original / 中文原文：process：采用红茶加工工艺进行加工，流程为：鲜叶→萎凋→揉捻（揉切）→发酵→干燥。1.萎凋。采用室内自然萎凋和萎凋槽萎凋两种方法。鲜叶采摘后，直接放入阴凉通风的室内进行萎凋。萎凋槽萎凋摊叶厚度在低温多雨季节不宜超过12cm，高温干燥季节不宜超过20cm，温度20～30℃。当气温低于20℃时，应加温萎凋。2.揉捻（揉切）。萎凋叶装桶后先空揉5分钟再加轻压，待萎凋叶完全柔软后再适当加重压，至揉盘中有茶汁溢出，茶条紧卷后，进行松压、解块摊晾。将解块摊晾叶重新装桶揉捻。复揉加压原则为“轻重轻”逐渐变化，重萎重揉，轻萎轻揉，嫩叶轻揉，老叶重揉。3.发酵。设置专门发酵室，在温度22～26℃，相对湿度（95±1）%条件下，发酵时间为5-8小时；中间茶坯应翻动2～3次。待茶坯呈现均匀古铜色，青气消失，发出浓郁的熟苹果香即可终止发酵。4.干燥。分“毛火”和“足火”两次进行。毛火摊叶厚度1cm±0.2cm，热风温度为105～115℃，时间为20-25分钟。毛火完成后应摊凉40分钟。足火摊叶厚度2cm±0.2cm，热风温度为90℃，时间为15-20分钟。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Even appearance, whether strips or granules, glossy dark colour; rich aroma with prominent honeyed floral notes; vivid, bright red liquor; full, mellow taste with a sweet aftertaste. Chinese original / 中文原文：quality：外形（条形、颗粒）匀整，色泽乌润；香气浓郁，突显蜜韵花香；汤色红艳明亮，滋味醇厚回甜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Jinxiu Black Tea developed around the tea-tree resources of the Dayaoshan mountains. Industry-association reporting records geographical-indication protection obtained in 2014 and the process by which tea practitioners such as Luo Hai transformed local resources into modern black-tea brands. The protection-registration date is not the date tea was first planted locally or black tea first made there. Chinese original / 中文原文：history：金秀红茶依托大瑶山茶树资源发展。行业协会报道记录2014年取得地理标志保护，以及茶人罗海等将地方资源转化为现代红茶品牌的过程；保护登记时间不等于当地首次种茶或首次制红茶的时间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jinxiu black tea's path to emergence | https://www.ctma.com.cn/hangyeyaowen/82372.html Chinese original / 中文原文：金秀红茶的破茧之路 | https://www.ctma.com.cn/hangyeyaowen/82372.html Report on Jinxiu's Rhododendron Culture and Tourism Festival | https://mct.gov.cn/wlbphone/wlbydd/xxfb/qglb/gx/202205/t20220516_932991.html Chinese original / 中文原文：金秀杜鹃花文化旅游节活动报道 | https://mct.gov.cn/wlbphone/wlbydd/xxfb/qglb/gx/202205/t20220516_932991.html culture： Tea gifts and banquets appear alongside Yao embroidery, yellow-mud drums, and other cultural motifs in Jinxiu tea displays. The Azalea Cultural Tourism Festival also promotes black tea, linking Yao mountain life with contemporary tasting and tourism. Chinese original / 中文原文：culture：茶礼、茶宴与瑶绣、黄泥鼓等文化图案共同进入金秀茶事展示；杜鹃花文化旅游节也安排红茶推介，让瑶族山地生活与当代品茶旅游相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jinxiu black tea's path to emergence | https://www.ctma.com.cn/hangyeyaowen/82372.html Chinese original / 中文原文：金秀红茶的破茧之路 | https://www.ctma.com.cn/hangyeyaowen/82372.html Report on Jinxiu's Rhododendron Culture and Tourism Festival | https://mct.gov.cn/wlbphone/wlbydd/xxfb/qglb/gx/202205/t20220516_932991.html Chinese original / 中文原文：金秀杜鹃花文化旅游节活动报道 | https://mct.gov.cn/wlbphone/wlbydd/xxfb/qglb/gx/202205/t20220516_932991.html region： Jinxiu Yao Autonomous County, Laibin, Guangxi Chinese original / 中文原文：region：广西壮族自治区来宾市金秀瑶族自治县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jinxiu black tea's path to emergence | https://www.ctma.com.cn/hangyeyaowen/82372.html Chinese original / 中文原文：金秀红茶的破茧之路 | https://www.ctma.com.cn/hangyeyaowen/82372.html Report on Jinxiu's Rhododendron Culture and Tourism Festival | https://mct.gov.cn/wlbphone/wlbydd/xxfb/qglb/gx/202205/t20220516_932991.html Chinese original / 中文原文：金秀杜鹃花文化旅游节活动报道 | https://mct.gov.cn/wlbphone/wlbydd/xxfb/qglb/gx/202205/t20220516_932991.html Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 3144–3146, the processing section for Jinxiu Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3144—3146页，金秀红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering ： Use either indoor natural withering or withering in a trough. After picking, place the fresh leaves directly in a cool, ventilated room to wither. In a withering trough, the leaf layer should not exceed 12 cm in cool, rainy seasons or 20 cm in hot, dry seasons, at a temperature of 20–30°C. Use heated withering when the ambient temperature is below 20°C. Key observations: Chinese original / 中文原文：1. 萎凋：采用室内自然萎凋和萎凋槽萎凋两种方法。鲜叶采摘后，直接放入阴凉通风的室内进行萎凋。萎凋槽萎凋摊叶厚度在低温多雨季节不宜超过12cm，高温干燥季节不宜超过20cm，温度20～30℃。当气温低于20℃时，应加温萎凋。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling (rolling and cutting) ： After loading the withered leaves into the drum, roll without pressure for 5 minutes, then apply light pressure. Once the leaves are fully soft, increase pressure appropriately. When tea juice emerges in the rolling tray and the strips curl tightly, release pressure, break up clumps, and spread to cool. Reload the separated, cooled leaves for re-rolling. Change pressure gradually from light to heavy to light: heavily withered leaves receive heavy rolling, lightly withered leaves light rolling, tender leaves light rolling, and mature leaves heavy rolling. Key observations: Chinese original / 中文原文：2. 揉捻（揉切）：萎凋叶装桶后先空揉5分钟再加轻压，待萎凋叶完全柔软后再适当加重压，至揉盘中有茶汁溢出，茶条紧卷后，进行松压、解块摊晾。将解块摊晾叶重新装桶揉捻。复揉加压原则为“轻重轻”逐渐变化，重萎重揉，轻萎轻揉，嫩叶轻揉，老叶重揉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： Use a dedicated oxidation room at 22–26°C and relative humidity (95±1)% for 5–8 hours, turning the leaves 2–3 times. Stop oxidation when the leaves are evenly bronze, the grassy odor disappears, and a rich ripe-apple aroma emerges. Key observations: Chinese original / 中文原文：3. 发酵：设置专门发酵室，在温度22～26℃，相对湿度（95±1）%条件下，发酵时间为5-8小时；中间茶坯应翻动2～3次。待茶坯呈现均匀古铜色，青气消失，发出浓郁的熟苹果香即可终止发酵。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： Carry out two drying passes, initial and final. For initial drying, spread leaves 1 cm ± 0.2 cm deep and use hot air at 105–115°C for 20–25 minutes. Afterwards, spread to cool for 40 minutes. For final drying, spread leaves 2 cm ± 0.2 cm deep and use hot air at 90°C for 15–20 minutes. Key observations: Chinese original / 中文原文：4. 干燥：分“毛火”和“足火”两次进行。毛火摊叶厚度1cm±0.2cm，热风温度为105～115℃，时间为20-25分钟。毛火完成后应摊凉40分钟。足火摊叶厚度2cm±0.2cm，热风温度为90℃，时间为15-20分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Jinxiu Black Tea processing sequence in the 2025 group standard Chinese original / 中文原文：逐步工序 / 2025团体标准版金秀红茶加工流程 T/GXAS 1211—2025 from the issuing body’s original website, published on 2025-12-26 and implemented on 2026-01-01, is presented alongside the 2025 geographical indication protection requirements as a separate version. Only processing steps are summarized. Reddening during processing or raw-material grading is not used to infer finished infused-leaf characteristics. Chinese original / 中文原文：发布机构原站T/GXAS 1211—2025，2025-12-26发布、2026-01-01实施；与2025地标保护要求作为不同版本并列。仅摘要工序；不据加工中芽叶红变或原料分级推断成品叶底。 1. Raw-material selection ： Use suitable cultivars or local populations from Jinxiu. Grade the two fresh-leaf types separately. Key observations: Chinese original / 中文原文：1. 原料选择：采用金秀产区适制品种或当地群体种；两类鲜叶分别分级。 关键观察： T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing. | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Chinese original / 中文原文：T/GXAS 1211—2025 金秀红茶加工技术规程 | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf 2. Withering ： Natural indoor or trough withering, controlled by leaf softening and moisture of 58%–62%. Key observations: Chinese original / 中文原文：2. 萎凋：室内自然或槽式萎凋；以叶质软化、含水率58%—62%为控制点。 关键观察： T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing. | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Chinese original / 中文原文：T/GXAS 1211—2025 金秀红茶加工技术规程 | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf 3. Rolling ： Apply pressure in stages during rolling; leaves retained on the sieve may be rolled again. Key observations: Chinese original / 中文原文：3. 揉捻：分阶段加压揉捻；筛面叶可复揉。 关键观察： T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing. | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Chinese original / 中文原文：T/GXAS 1211—2025 金秀红茶加工技术规程 | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf 4. Fermentation / oxidation ： Choose natural or oxidation-room processing according to air temperature, until grassy odour subsides and floral-fruity aroma appears. Key observations: Chinese original / 中文原文：4. 发酵：按气温选择自然或发酵间路线，至青草气消退并出现花果香。 关键观察： T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing. | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Chinese original / 中文原文：T/GXAS 1211—2025 金秀红茶加工技术规程 | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf 5. Initial firing ： Bake initially at 110–130°C, then spread to cool. Key observations: Chinese original / 中文原文：5. 毛火：110—130℃初烘，再摊晾。 关键观察： T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing. | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Chinese original / 中文原文：T/GXAS 1211—2025 金秀红茶加工技术规程 | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf 6. Final firing ： Re-dry at 80–100°C until thoroughly dry. Key observations: Chinese original / 中文原文：6. 足火：80—100℃复烘至足干。 关键观察： T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing. | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Chinese original / 中文原文：T/GXAS 1211—2025 金秀红茶加工技术规程 | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf 7. Refining ： The code cites GB/T 35810; detailed steps are not separately listed here. Key observations: Chinese original / 中文原文：7. 精制：规程引用GB/T 35810，本文未另列细步。 关键观察： T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing. | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Chinese original / 中文原文：T/GXAS 1211—2025 金秀红茶加工技术规程 | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf 8. Packaging and storage ： Packaging and Jinxiu black tea product standards are cited separately; clauses not obtained are not inferred. Key observations: Chinese original / 中文原文：8. 包装、贮存：分别引用包装与金秀红茶产品标准，不推断其未取得的条款。 关键观察： T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing. | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Chinese original / 中文原文：T/GXAS 1211—2025 金秀红茶加工技术规程 | https://guangxibiaoxie.com/uploads/20260108/4ae93b64e7366625ed9d71155fd675a2.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Even appearance, whether strips or granules, glossy dark colour; rich aroma with prominent honeyed floral notes; vivid, bright red liquor; full, mellow taste with a sweet aftertaste. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形（条形、颗粒）匀整，色泽乌润；香气浓郁，突显蜜韵花香；汤色红艳明亮，滋味醇厚回甜。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3144 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3144页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: even strips or granules, glossy dark; liquor colour: vivid, bright red; aroma: rich, with prominent honeyed and floral notes; taste: full and mellow with a sweet aftertaste. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条形或颗粒匀整，乌润；汤色：红艳明亮；香气：浓郁，突显蜜韵花香；滋味：醇厚回甜 Evidence Status: primary_source_verified； Location in the source: PDF pages 3144–3146, Jinxiu Black Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3144—3146页，金秀红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The 10 towns and townships of Jinxiu, Luoxiang, Dazhang, Sanjiao, Sanjiang, Tongmu, Zhongliang, Changdong, Liuxiang and Toupai, together with their 77 village committees. Geographical coordinates: 109°50'–110°27' E, 23°40'–24°28' N. Chinese original / 中文原文：保护产地范围：金秀镇、罗香乡、大樟乡、三角乡、三江乡、桐木镇、忠良乡、长垌乡、六巷乡、头排镇10个乡镇及其所管辖的77个村民委员会。地理坐标：东经109°50'～110°27'，北纬23°40'～24°28'。 Raw materials & cultivars ： Improved tea cultivars suited to black tea and local wild tea populations, including Bainiu Tea, Dongwen Tea and Liuxiang ancient tea resources. Chinese original / 中文原文：原料与品种：适制红茶的茶树优良品种及当地野生茶树群体种（白牛茶，东温茶、六巷古茶等野生茶树种）。 Growing environment ： Choose slightly acidic soil with pH 4.5–6.5, deep, loose and well-aerated, well-drained and rich in organic matter. Chinese original / 中文原文：生长环境：适宜选择微酸性pH值4.5～6.5，土层深厚，疏松透气，排水好，有机质含量多的土壤。 Plucking requirements ： Mainly pick one bud with one or two leaves. Harvest repeatedly in separate rounds, following the standard and leaving leaves according to tree vigour and age, to balance harvesting and plant maintenance. Chinese original / 中文原文：采摘要求：采摘以一芽一、二叶为主，必须做到分批多次采、按标准依茶树的树势树龄留叶采，做到采养合理。 Processing requirements ： Process using the black-tea method: fresh leaves → withering → rolling (rolling and cutting) → fermentation → drying. 1. Withering. Use either natural indoor withering or a withering trough. After picking, place the fresh leaves directly in a cool, ventilated room. In troughs, the leaf layer should not exceed 12 cm during cool, rainy weather or 20 cm during hot, dry weather. Maintain 20–30°C; apply heat if the air temperature is below 20°C. 2. Rolling (rolling and cutting). Load the withered leaves and roll without pressure for 5 minutes, then apply light pressure. Once the leaves are fully soft, increase pressure appropriately. When juice appears on the rolling table and the strips are tightly curled, release pressure, break up the clumps and spread to cool. Reload these leaves for a second rolling. Increase and decrease pressure gradually following a light–heavy–light sequence: roll heavily withered leaves more heavily and lightly withered leaves more gently; use light rolling for tender leaves and heavier rolling for mature leaves. 3. Fermentation. Use a dedicated room at 22–26°C and (95±1)% relative humidity for 5–8 hours, turning the leaves 2–3 times. Stop when the leaves are uniformly bronze, the grassy smell has disappeared and a strong ripe-apple aroma develops. 4. Drying. Dry in two stages, initial firing and final firing. For initial firing, spread leaves 1 cm ±0.2 cm deep and use hot air at 105–115°C for 20–25 minutes. Spread to cool for 40 minutes afterwards. For final firing, spread 2 cm ±0.2 cm deep and use hot air at 90°C for 15–20 minutes. Chinese original / 中文原文：加工要求：采用红茶加工工艺进行加工，流程为：鲜叶→萎凋→揉捻（揉切）→发酵→干燥。1.萎凋。采用室内自然萎凋和萎凋槽萎凋两种方法。鲜叶采摘后，直接放入阴凉通风的室内进行萎凋。萎凋槽萎凋摊叶厚度在低温多雨季节不宜超过12cm，高温干燥季节不宜超过20cm，温度20～30℃。当气温低于20℃时，应加温萎凋。2.揉捻（揉切）。萎凋叶装桶后先空揉5分钟再加轻压，待萎凋叶完全柔软后再适当加重压，至揉盘中有茶汁溢出，茶条紧卷后，进行松压、解块摊晾。将解块摊晾叶重新装桶揉捻。复揉加压原则为“轻重轻”逐渐变化，重萎重揉，轻萎轻揉，嫩叶轻揉，老叶重揉。3.发酵。设置专门发酵室，在温度22～26℃，相对湿度（95±1）%条件下，发酵时间为5-8小时；中间茶坯应翻动2～3次。待茶坯呈现均匀古铜色，青气消失，发出浓郁的熟苹果香即可终止发酵。4.干燥。分“毛火”和“足火”两次进行。毛火摊叶厚度1cm±0.2cm，热风温度为105～115℃，时间为20-25分钟。毛火完成后应摊凉40分钟。足火摊叶厚度2cm±0.2cm，热风温度为90℃，时间为15-20分钟。 Sensory qualities ： Even appearance, whether strips or granules, glossy dark colour; rich aroma with prominent honeyed floral notes; vivid, bright red liquor; full, mellow taste with a sweet aftertaste. Chinese original / 中文原文：感官品质：外形（条形、颗粒）匀整，色泽乌润；香气浓郁，突显蜜韵花香；汤色红艳明亮，滋味醇厚回甜。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3144 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Jinxiu Black Tea dry leaves and liquor (Guangxi culture-tourism report image). Chinese original / 中文原文：实物图：金秀红茶干茶与冲泡茶汤（广西文旅报道图） https://p1.itc.cn/q_70/images03/20220804/9ad93d94031542d5ac4f5e51c0f60013.png https://www.sohu.com/a/574232780_121117451 Basis for the match: A Jinxiu tourism introduction sourced from Guangxi’s Culture and Tourism Department identifies Jinxiu, Guangxi origin and describes dry black-tea leaves and liquor colour. The adjacent specimen image shows dry leaves and tea liquor being poured into a cup. Chinese original / 中文原文：对应依据：广西文化和旅游厅来源的金秀旅游介绍中，金秀红茶段列明广西金秀产地、红茶干叶与汤色，紧邻实物图可见干叶和倒入杯中的茶汤。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Jinxiu Black Tea sample in Guangxi tourism material; no producer, grade, or production year listed. Chinese original / 中文原文：样本范围：广西文旅介绍中的金秀红茶样本，未列生产者、等级及采制年份。 Qintang Maojian Tea Chinese original / 中文原文：覃塘毛尖茶 Qintang District, Guigang, Guangxi Chinese original / 中文原文：广西壮族自治区贵港市覃塘区 identity： Qintang Maojian Tea comes from Qintang, Donglong, Sanli, Huanglian, Shika and Wuli towns, Shanbei Township and Zhangmu in Guangxi Zhuang Autonomous Region. This entry covers the product within the protected geographical-indication area. The protection requirements describe it as a hot-air-dried green tea with plump, tender, tight and uniform strips and visible bud tips; a smooth, lustrous grey-green colour; a high, lasting fresh aroma; a rich, fresh and mellow taste with a sweet aftertaste; and uniform, tender, thick, bright yellow-green infused leaves. Chinese original / 中文原文：identity：覃塘毛尖茶产自广西壮族自治区覃塘镇、东龙镇、三里镇、黄练镇、石卡镇、五里镇、山北乡、樟木，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：覃塘毛尖茶属烘青绿茶，覃塘毛尖茶外形条索肥嫩紧结、有锋苗、匀整，色泽灰绿光润，香气清高持久，滋味浓厚鲜醇回甘，叶底匀嫩肥厚、黄绿亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： High-quality, high-yield, disease-resistant Qintang Maojian cultivars developed within the production area. Chinese original / 中文原文：raw_material：产地范围内培育的优质、高产、抗病的覃塘毛尖茶品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Located at the foot of Pingtian Mountain at an elevation of 1,100 m, with abundant rainfall. Mean daily temperature is 4–6°C below that of the plains, with a day–night temperature range of 11–12°C. Suitable middle- and high-mountain soils are derived from purple shale and sandy shale, with deep, fertile, loose soil, organic matter content at least 3%–4.5‰, and a soil pH of 4.3–5.5. Chinese original / 中文原文：environment：位于平天山麓，海拔1100m，雨量充沛，日平均气温比平原地区低4～6℃，昼夜温差11～12℃，适合紫页岩、沙叶岩为成土母质土壤的中高山地带，土层深厚、肥沃、疏松，有机质含量在3%～4.5‰以上，土壤pH值4.3～5.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Spreading fresh leaves → heat-fixing → air cleaning → rolling → strip straightening → drying → sorting → aroma restoration. Key processing points: 1. Spreading fresh leaves. Spread in a cool, ventilated, sanitary, clean place, about 10 cm deep, for ≤8 hours. 2. Heat-fixing. Most producers use a rotary-drum heat-fixing machine heated with firewood. The fresh leaves retain their green colour after passing through the drum for high-temperature heat-fixing. 3. Air cleaning. Further remove foreign matter and excess moisture from the leaf surfaces. 4. Rolling. Place the cooled, heat-fixed leaves in a rolling machine. 5. Strip straightening. Use hand techniques to make the strips compact and attractive. 6. Drying. Place the rolled and separated leaves on mesh screens for drying to facilitate storage. 7. Sorting. Ensure tea quality by removing substandard fragments or foreign matter. 8. Aroma restoration. After drying, further rolling and fermentation increase the layers of aroma. Chinese original / 中文原文：process：鲜叶摊放→杀青→清风→揉捻→理条→烘干→筛选→复香。加工要点：1.鲜叶摊放。摊放在阴凉、通风、卫生、干净处，厚度约10cm左右，摊放时间≤8小时。2.杀青。大多数使用的是滚筒杀青机，采用柴火加热。鲜叶经过滚筒后，高温杀青，仍保持着茶叶的绿色。3.清风。进一步去除茶叶表面的杂质和多余的水分。4.揉捻。摊凉后的杀青叶放入揉捻机中进行揉捻。5.理条。通过手法使茶叶条索紧实，形状美观。6.烘干。将捻揉解块的茶叶放在筛网上进行烘干，便于茶叶的存放。7.筛选。确保茶叶质量，去除不符合标准的茶叶碎片或者杂质。8.复香。在茶叶烘干后，通过再次捻揉和发酵，增加茶叶的香气层次。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Qintang Maojian is a hot-air-dried green tea with plump, tender, tight and uniform strips and visible bud tips; a smooth, lustrous grey-green colour; a high, lasting fresh aroma; a rich, fresh and mellow taste with a sweet aftertaste; and uniform, tender, thick, bright yellow-green infused leaves. Chinese original / 中文原文：quality：覃塘毛尖茶属烘青绿茶，覃塘毛尖茶外形条索肥嫩紧结、有锋苗、匀整，色泽灰绿光润，香气清高持久，滋味浓厚鲜醇回甘，叶底匀嫩肥厚、黄绿亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Guangxi CPPCC News interview about Qintang's tea industry places the creation of Maojian tea in the 1970s, reflecting the development of a modern local famous tea. Craft transmission, standards and brand building subsequently helped turn a tea-farm product into an important regional symbol for Qintang. Chinese original / 中文原文：history：广西政协报对覃塘茶业的采访将毛尖茶创制放在20世纪70年代，反映现代地方名茶的研制过程。此后，技艺传承、标准与品牌建设推动它由茶场产品成为覃塘的重要地域名片。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Qintang District CPPCC Supports Qintang Maojian Tea Development in Guigang. | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=65&id=47763&m=content Chinese original / 中文原文：贵港市覃塘区政协助力覃塘毛尖茶产业发展纪实 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=65&id=47763&m=content culture： Qintang presents local tea history through cultural publications such as Charming Qintang and reading events, while processing training and industry consultations connect written memory with production. Tea culture lies not only in drinking but also in the continuation of workers' skills. Chinese original / 中文原文：culture：覃塘把地方茶史写入《魅力覃塘》等文化出版和读书分享活动，制茶培训与茶业协商又将文字记忆连接到实际生产。茶的文化不只在品饮，也在茶工技术的延续。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Qintang District CPPCC Supports Qintang Maojian Tea Development in Guigang. | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=65&id=47763&m=content Chinese original / 中文原文：贵港市覃塘区政协助力覃塘毛尖茶产业发展纪实 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=65&id=47763&m=content region： Qintang District, Guigang, Guangxi Chinese original / 中文原文：region：广西壮族自治区贵港市覃塘区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How Qintang District CPPCC Supports Qintang Maojian Tea Development in Guigang. | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=65&id=47763&m=content Chinese original / 中文原文：贵港市覃塘区政协助力覃塘毛尖茶产业发展纪实 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=65&id=47763&m=content Step-by-step processing / 2025 GI protection requirements / original process (the explanation of aroma restoration is questionable) Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 原文流程（复香解释存在疑点） PDF pages 3150–3152, the processing section for Qintang Maojian Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The original explains post-drying “aroma renewal” as further rolling and fermentation, which needs clarification given its classification as oven-dried green tea. This entry retains the process node but does not recommend fermentation after drying. Chinese original / 中文原文：PDF第3150—3152页，覃塘毛尖茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件把烘干后“复香”解释为再次捻揉和发酵，与其烘青绿茶定位存在需澄清之处。本条保留流程节点，不据此推荐烘干后发酵。 1. Spreading fresh leaves ： The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Air-cooling ： The original lists 'air cleaning' as stage 3 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：3. 清风：原文将“清风”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： The original lists 'rolling' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 揉捻：原文将“揉捻”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Straightening ： The original lists “strip straightening” as stage 5 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 理条：原文将“理条”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Drying by baking ： The original lists “drying” as step 6 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 烘干：原文将“烘干”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Filter ： The original lists 'screening and sorting' as stage 7 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：7. 筛选：原文将“筛选”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Restoring aroma ： The original lists “aroma restoration” as stage 8 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：8. 复香：原文将“复香”列为本版本第8道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Qintang Maojian is a hot-air-dried green tea with plump, tender, tight and uniform strips and visible bud tips; a smooth, lustrous grey-green colour; a high, lasting fresh aroma; a rich, fresh and mellow taste with a sweet aftertaste; and uniform, tender, thick, bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：覃塘毛尖茶属烘青绿茶，覃塘毛尖茶外形条索肥嫩紧结、有锋苗、匀整，色泽灰绿光润，香气清高持久，滋味浓厚鲜醇回甘，叶底匀嫩肥厚、黄绿亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3150 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3150页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: plump, tender, tight, even strips with pointed tips, smooth lustrous grey-green. Aroma: high, fresh and lasting. Taste: full, fresh and mellow with returning sweetness. Infused leaves: evenly tender, thick and bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索肥嫩紧结、有锋苗、匀整，灰绿光润；香气：清高持久；滋味：浓厚鲜醇回甘；叶底：匀嫩肥厚、黄绿亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 3150–3152, Qintang Maojian Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3150—3152页，覃塘毛尖茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Guangxi Daily, 2023 / not separated by grade ： Dry-leaf appearance: plump, tender and tightly formed, visible white down, lustrous grey-green; liquor colour: clear yellow-green; aroma: high, pure and lasting; taste: rich with a sweet aftertaste. Chinese original / 中文原文：2023年广西日报／未分等级：干茶：肥嫩紧结、白毫显露，灰绿光润；汤色：黄绿清澈；香气：清高持久；滋味：浓厚回甘。 Evidence Status: primary_source_verified； Location in the source: 2023-05-17, page 10, 'Qintang Maojian Tea Makes the List'. ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：2023-05-17第10版“覃塘毛尖茶榜上有名”；适用范围： National Famous, Special, High-quality and New Agricultural Product List Announced: Qintang Maojian Tea Included. | https://epaper.gxrb.com.cn/gxrb2/page/1/2023-05-17/010/75131684277783606.pdf Chinese original / 中文原文：全国名特优新农产品名录公布 覃塘毛尖茶榜上有名 | https://epaper.gxrb.com.cn/gxrb2/page/1/2023-05-17/010/75131684277783606.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Ten towns and townships and their 138 administrative villages and 7 neighbourhood committees: Qintang, Donglong, Sanli, Huanglian, Shika and Wuli towns; and Shanbei, Zhangmu, Menggong and Daling townships. Coordinates: 108°58′–109°18′ E, 22°48′–23°25′ N. Chinese original / 中文原文：保护产地范围：覃塘镇、东龙镇、三里镇、黄练镇、石卡镇、五里镇、山北乡、樟木乡、蒙公乡、大岭乡十个乡镇及所辖的138个行政村7个街道居委会。地理坐标：东经108°58′～109°18′，北纬22°48′～23°25′。 Raw materials & cultivars ： High-quality, high-yield, disease-resistant Qintang Maojian cultivars developed within the production area. Chinese original / 中文原文：原料与品种：产地范围内培育的优质、高产、抗病的覃塘毛尖茶品种。 Growing environment ： Located at the foot of Pingtian Mountain at an elevation of 1,100 m, with abundant rainfall. Mean daily temperature is 4–6°C below that of the plains, with a day–night temperature range of 11–12°C. Suitable middle- and high-mountain soils are derived from purple shale and sandy shale, with deep, fertile, loose soil, organic matter content at least 3%–4.5‰, and a soil pH of 4.3–5.5. Chinese original / 中文原文：生长环境：位于平天山麓，海拔1100m，雨量充沛，日平均气温比平原地区低4～6℃，昼夜温差11～12℃，适合紫页岩、沙叶岩为成土母质土壤的中高山地带，土层深厚、肥沃、疏松，有机质含量在3%～4.5‰以上，土壤pH值4.3～5.5。 Processing requirements ： Spreading fresh leaves → heat-fixing → air cleaning → rolling → strip straightening → drying → sorting → aroma restoration. Key processing points: 1. Spreading fresh leaves. Spread in a cool, ventilated, sanitary, clean place, about 10 cm deep, for ≤8 hours. 2. Heat-fixing. Most producers use a rotary-drum heat-fixing machine heated with firewood. The fresh leaves retain their green colour after passing through the drum for high-temperature heat-fixing. 3. Air cleaning. Further remove foreign matter and excess moisture from the leaf surfaces. 4. Rolling. Place the cooled, heat-fixed leaves in a rolling machine. 5. Strip straightening. Use hand techniques to make the strips compact and attractive. 6. Drying. Place the rolled and separated leaves on mesh screens for drying to facilitate storage. 7. Sorting. Ensure tea quality by removing substandard fragments or foreign matter. 8. Aroma restoration. After drying, further rolling and fermentation increase the layers of aroma. Chinese original / 中文原文：加工要求：鲜叶摊放→杀青→清风→揉捻→理条→烘干→筛选→复香。加工要点：1.鲜叶摊放。摊放在阴凉、通风、卫生、干净处，厚度约10cm左右，摊放时间≤8小时。2.杀青。大多数使用的是滚筒杀青机，采用柴火加热。鲜叶经过滚筒后，高温杀青，仍保持着茶叶的绿色。3.清风。进一步去除茶叶表面的杂质和多余的水分。4.揉捻。摊凉后的杀青叶放入揉捻机中进行揉捻。5.理条。通过手法使茶叶条索紧实，形状美观。6.烘干。将捻揉解块的茶叶放在筛网上进行烘干，便于茶叶的存放。7.筛选。确保茶叶质量，去除不符合标准的茶叶碎片或者杂质。8.复香。在茶叶烘干后，通过再次捻揉和发酵，增加茶叶的香气层次。 Sensory qualities ： Qintang Maojian is a hot-air-dried green tea with plump, tender, tight and uniform strips and visible bud tips; a smooth, lustrous grey-green colour; a high, lasting fresh aroma; a rich, fresh and mellow taste with a sweet aftertaste; and uniform, tender, thick, bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：覃塘毛尖茶属烘青绿茶，覃塘毛尖茶外形条索肥嫩紧结、有锋苗、匀整，色泽灰绿光润，香气清高持久，滋味浓厚鲜醇回甘，叶底匀嫩肥厚、黄绿亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3150 The original explains post-drying “aroma restoration” as further rolling and fermentation, requiring clarification against its baked-green-tea identity. This entry retains the process node but does not recommend fermentation after drying. Chinese original / 中文原文：原件把烘干后“复香”解释为再次捻揉和发酵，与其烘青绿茶定位存在需澄清之处。本条保留流程节点，不据此推荐烘干后发酵。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Qintang Maojian dry tea: a strip-shaped sample in the tea-culture school's named gallery. Chinese original / 中文原文：实物图：覃塘毛尖干茶：茶文化学校具名图集中展示的条索状样本。 https://chazhidao.org/sites/default/files/styles/img/public/tea/qintang001.jpg.webp?itok=DjRnpvvD https://chazhidao.org/en/tea/green/qintang-hair-tips Basis for the match: The dedicated Qintang Hair Tips entry from Chazhidao Chinese Tea Traditions School was read. The original page explicitly gives the Chinese name Qintang Maojian, the tea category Green and the origin Guangxi. The original gallery photograph qintang001 was downloaded through a link in that entry and actually viewed; it shows processed dry tea in a bamboo sieve and a white tea presentation vessel. The gallery also contains liquor, infused-leaf and dry-leaf comparisons. Unprocessed fresh leaves from the merchant's introduction page were not used as substitutes. Chinese original / 中文原文：对应依据：已读取 Chazhidao Chinese Tea Traditions School 的单独条目 Qintang Hair Tips，原页明确中文名“覃塘毛尖”、茶类 Green、产区 Guangxi；从该条目链接下载 qintang001 原始图库照片并实际查看，可见竹筛和白色茶荷中的已制干茶。图集中另有茶汤、叶底及干茶对照；未用茶商介绍页上的未加工鲜叶替代。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Guangxi Qintang Maojian sample in a tea-culture school gallery. Producer, harvest/processing year, and grade are unstated; it does not represent a factory brand or a uniform regional grade. Chinese original / 中文原文：样本范围：茶文化学校图集中的广西覃塘毛尖样本；页面未标明生产者、采制年份及等级，不用于代表某一厂牌或全产区统一等级。 Longji Tea Chinese original / 中文原文：龙脊茶 Longsheng Various Nationalities Autonomous County, Guilin, Guangxi Chinese original / 中文原文：广西壮族自治区桂林市龙胜各族自治县 identity： Longji Tea comes from Longsheng Various Nationalities Autonomous County, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe its sensory characteristics as follows: strip-shaped tea has tight, thick, even strips; spiral-shaped tea is robust. The colour is dark and lustrous, with visible golden down. The liquor is bright yellow-red; the aroma rich, with a distinctive fruity note; the taste full, fresh and brisk, slightly sweet, with returning sweetness and good infusion endurance. The infused leaves are bright and soft. Chinese original / 中文原文：identity：龙脊茶产自广西壮族自治区龙胜各族自治县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：条形茶外形条索紧结粗壮匀整，螺形茶壮实；色泽乌黑油润，显毫，色金黄；汤色黄红明亮；香气馥郁，有特殊果香；滋味浓厚鲜爽，略带甜味，饮后回甘，耐冲泡；叶底明亮、柔软。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： The main cultivar name for Longji Tea is Longsheng Longji Tea; aliases are Dayecha and Guchashu. Chinese original / 中文原文：raw_material：龙脊茶品种主名为：龙胜龙脊茶。品种别名为：大叶茶、古茶树。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Deep, loose, aerated, well-drained, organic-rich and slightly acidic soil, with pH 5.8–6.9. Chinese original / 中文原文：environment：土层深厚，疏松透气、排水好、有机质含量多、微酸的土壤，土壤pH值5.8～6.9。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh leaves → raw-material grading → withering → rolling → breaking up clumps → oxidation → drying. Key processing points: 1. Raw-material grading. There are 5 grades, from Special Grade to Grade 4. Special Grade: one bud with one newly unfolding leaf ≥85%; one bud with one fully expanded leaf ≤15%. Grade 1: one bud with one leaf ≥80%; one bud with two leaves ≤20%. Grade 2: one bud with two newly unfolding leaves ≥80%; one bud with two fully expanded leaves ≤20%. Grade 3: one bud with three newly unfolding leaves ≥80%; one bud with four newly unfolding leaves ≤20%. Grade 4: one bud with four leaves ≥80%; one bud with five leaves ≤20%. 2. Withering. Keep the indoor temperature at 18–30°C. Wither for 14–16 h in spring and 12–16 h in summer. An appropriate moisture content for withered leaves is 60%–65%; the source then appends “180–220°C.” 3. Rolling. A rolling machine is recommended. Roll for 60–90 min, until at least 80% of the buds and leaves form strips and expressed tea juice adheres to their surfaces. 4. Breaking up clumps. Use a machine or work by hand until the clumps separate and no longer stick together. 5. Oxidation. Place in an oxidation room or machine at 25–30°C and humidity ≥90%, for 6–8 h in spring or 4–6 h in summer and autumn. Turn the pile every 1–1.5 h. The endpoint is reached when the grassy odor disappears, a sweet aroma emerges, and 80%–85% of the leaf surface becomes reddish yellow. 6. Drying. Initial drying: for Special Grade, Grade 1, and Grade 2 material, set the dryer inlet air at 110±5°C; for Grades 3 and 4, at 120±5°C. Dry for 20–25 min to reduce moisture content to 30%–35%. Final drying: for Special Grade, Grade 1, and Grade 2 material, set the inlet air at 90±5°C; for “Grade 3 and above,” at 100±5°C. Dry to a moisture content of 5.0%–6.5%. Chinese original / 中文原文：process：鲜叶→原料分级→萎凋→揉捻→解块→发酵→干燥。加工要点：1.原料分级。分为特级至四级5个等级。特级：一芽一叶初展≥85%，一芽一叶全展比例≤15%。一级：一芽一叶≥80%，一芽二叶比例≤20%。二级：一芽二叶初展≥80%，一芽二叶全展比例≤20%。三级：一芽三叶初展≥80%，一芽四叶初展比例≤20%。四级：一芽四叶≥80%，一芽五叶≤20%。2.萎凋。室内温度应控制在18～30℃，春季萎凋14-16h，夏季12-16h。萎凋叶含水量降至60%～65%为宜度180～220℃。3.揉捻。宜采用揉捻机，揉捻时间60-90min，揉捻叶芽叶80%以上成条、茶汁溢出黏附在叶表面为适度。4.解块。采用解块机解块或人工解块，至茶叶团块解散，互不粘结。5.发酵。放置发酵室内或发酵机发酵，温度25～30℃，湿度≥90%，春季6-8h，夏、秋季4-6h，1-1.5h翻堆一次，以发酵叶青草气消除，透出甜香，叶面积的80%～85%的色泽呈红黄色为适度。6.干燥。初烘。特级、一级、二级原料烘干机进风温度110±5℃，三级、四级原料烘干机进风温度120±5℃，烘培20-25min，茶叶的含水量降至30%～35%。足火。特级、一级、二级原料烘干机进风温度90±5℃，三级以上原料烘干机进风温度100±5℃，烘至茶叶含水量5.0%～6.5%。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Strip-shaped tea has tightly formed, thick, robust, even strips; snail-shaped tea is sturdy and full. Colour is lustrous black with visible down of golden colour. Liquor colour is bright yellow-red; aroma is rich with distinctive fruit notes; taste is rich, full, fresh, brisk, and slightly sweet, with returning sweetness and durability over repeated infusions. Infused leaves are bright and soft. Chinese original / 中文原文：quality：条形茶外形条索紧结粗壮匀整，螺形茶壮实；色泽乌黑油润，显毫，色金黄；汤色黄红明亮；香气馥郁，有特殊果香；滋味浓厚鲜爽，略带甜味，饮后回甘，耐冲泡；叶底明亮、柔软。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Longji Tea comes from local large-leaf tea resources in the Longsheng mountains. Modern sources record the use of old tea trees and transmission of processing, while also preserving the local historical story of Pan Tianhong petitioning for tea growers. Original Qing archives that could be checked this round are still lacking for the latter. Chinese original / 中文原文：history：龙脊茶来自龙胜山地的地方大叶茶资源。现代资料记录古茶树利用与制茶传承，也保存潘天红为茶农请愿的地方历史故事；后者尚缺本轮可核对的清代原始档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guangxi Longji Terraces: Rice Steps Lead to a Cultural-tourism “Dragon’s Backbone.” | https://dnr.gxzf.gov.cn/xwzx/gnzx/t19768557.shtml Chinese original / 中文原文：广西龙脊梯田：以稻作为梯，登文旅“龙脊” | https://dnr.gxzf.gov.cn/xwzx/gnzx/t19768557.shtml Longsheng: building villages with integrity and promoting honest conduct | https://m.qlgl.gov.cn/article-12-50151-1.html Chinese original / 中文原文：龙胜：打造“清廉乡村” 弘扬清廉风尚 | https://m.qlgl.gov.cn/article-12-50151-1.html culture： Longji Tea and terrace rice cultivation together form local product culture, expressed as the “Four Treasures of Longji.” Tea-art training teaches the Pan Tianhong story, while tea gardens and ancient Zhuang-village tourism present cultivation, tasting and village memory together. Chinese original / 中文原文：culture：龙脊茶与梯田稻作共同组成当地物产文化，被列入“龙脊四宝”的地方表达。茶艺培训会讲授潘天红故事，茶园与古壮寨旅游又使种茶、品茶及村落记忆共同展示。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guangxi Longji Terraces: Rice Steps Lead to a Cultural-tourism “Dragon’s Backbone.” | https://dnr.gxzf.gov.cn/xwzx/gnzx/t19768557.shtml Chinese original / 中文原文：广西龙脊梯田：以稻作为梯，登文旅“龙脊” | https://dnr.gxzf.gov.cn/xwzx/gnzx/t19768557.shtml Longsheng: building villages with integrity and promoting honest conduct | https://m.qlgl.gov.cn/article-12-50151-1.html Chinese original / 中文原文：龙胜：打造“清廉乡村” 弘扬清廉风尚 | https://m.qlgl.gov.cn/article-12-50151-1.html region： Longsheng Various Nationalities Autonomous County, Guilin, Guangxi Chinese original / 中文原文：region：广西壮族自治区桂林市龙胜各族自治县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guangxi Longji Terraces: Rice Steps Lead to a Cultural-tourism “Dragon’s Backbone.” | https://dnr.gxzf.gov.cn/xwzx/gnzx/t19768557.shtml Chinese original / 中文原文：广西龙脊梯田：以稻作为梯，登文旅“龙脊” | https://dnr.gxzf.gov.cn/xwzx/gnzx/t19768557.shtml Longsheng: building villages with integrity and promoting honest conduct | https://m.qlgl.gov.cn/article-12-50151-1.html Chinese original / 中文原文：龙胜：打造“清廉乡村” 弘扬清廉风尚 | https://m.qlgl.gov.cn/article-12-50151-1.html Step-by-step processing / 2025 GI protection requirements / black-tea product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 红茶产品加工要求 PDF pages 3169–3172, the Longji Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original withering passage ends with anomalous wording containing '180–220°C'. This entry does not assign that temperature to withering parameters. Chinese original / 中文原文：PDF第3169—3172页，龙脊茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件萎凋段末接有“为宜度180～220℃”的异常文字；本条不将该温度归入萎凋参数。 1. Grading raw material ： The original lists “raw-material grading” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 原料分级：原文将“原料分级”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： The original lists “withering” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 萎凋：原文将“萎凋”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Breaking up clumps ： The original lists 'breaking up clumps' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 解块：原文将“解块”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Fermentation / oxidation ： The original lists “fermentation” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 发酵：原文将“发酵”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Drying ： The original lists “drying” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 干燥：原文将“干燥”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Strip-shaped tea has tightly formed, thick, robust, even strips; snail-shaped tea is sturdy and full. Colour is lustrous black with visible down of golden colour. Liquor colour is bright yellow-red; aroma is rich with distinctive fruit notes; taste is rich, full, fresh, brisk, and slightly sweet, with returning sweetness and durability over repeated infusions. Infused leaves are bright and soft. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：条形茶外形条索紧结粗壮匀整，螺形茶壮实；色泽乌黑油润，显毫，色金黄；汤色黄红明亮；香气馥郁，有特殊果香；滋味浓厚鲜爽，略带甜味，饮后回甘，耐冲泡；叶底明亮、柔软。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3169 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3169页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 119 administrative villages and 6 residential communities within ten towns and townships in Longsheng Various Nationalities Autonomous County: Longji and Longsheng towns; Jiangdi Township; Pingdeng Town; Madi, Sishui, Weijiang and Lejiang townships; and Piaoli and Sanmen towns. Coordinates: 109°43′05″–110°21′24″ E, 25°29′21″–26°12′14″ N. Chinese original / 中文原文：保护产地范围：龙胜各族自治县县域范围内的龙脊镇、龙胜镇、江底乡、平等镇、马堤乡、泗水乡、伟江乡、乐江乡、瓢里镇、三门镇等10个乡镇所管辖的119个行政村和6个居民社区。地理坐标：东经109°43′05″～110°21′24″，北纬25°29′21″～26°12′14″。 Raw materials & cultivars ： The main cultivar name for Longji Tea is Longsheng Longji Tea; aliases are Dayecha and Guchashu. Chinese original / 中文原文：原料与品种：龙脊茶品种主名为：龙胜龙脊茶。品种别名为：大叶茶、古茶树。 Growing environment ： Deep, loose, aerated, well-drained, organic-rich and slightly acidic soil, with pH 5.8–6.9. Chinese original / 中文原文：生长环境：土层深厚，疏松透气、排水好、有机质含量多、微酸的土壤，土壤pH值5.8～6.9。 Processing requirements ： Fresh leaves → raw-material grading → withering → rolling → breaking up clumps → oxidation → drying. Key processing points: 1. Raw-material grading. There are 5 grades, from Special Grade to Grade 4. Special Grade: one bud with one newly unfolding leaf ≥85%; one bud with one fully expanded leaf ≤15%. Grade 1: one bud with one leaf ≥80%; one bud with two leaves ≤20%. Grade 2: one bud with two newly unfolding leaves ≥80%; one bud with two fully expanded leaves ≤20%. Grade 3: one bud with three newly unfolding leaves ≥80%; one bud with four newly unfolding leaves ≤20%. Grade 4: one bud with four leaves ≥80%; one bud with five leaves ≤20%. 2. Withering. Keep the indoor temperature at 18–30°C. Wither for 14–16 h in spring and 12–16 h in summer. An appropriate moisture content for withered leaves is 60%–65%; the source then appends “180–220°C.” 3. Rolling. A rolling machine is recommended. Roll for 60–90 min, until at least 80% of the buds and leaves form strips and expressed tea juice adheres to their surfaces. 4. Breaking up clumps. Use a machine or work by hand until the clumps separate and no longer stick together. 5. Oxidation. Place in an oxidation room or machine at 25–30°C and humidity ≥90%, for 6–8 h in spring or 4–6 h in summer and autumn. Turn the pile every 1–1.5 h. The endpoint is reached when the grassy odor disappears, a sweet aroma emerges, and 80%–85% of the leaf surface becomes reddish yellow. 6. Drying. Initial drying: for Special Grade, Grade 1, and Grade 2 material, set the dryer inlet air at 110±5°C; for Grades 3 and 4, at 120±5°C. Dry for 20–25 min to reduce moisture content to 30%–35%. Final drying: for Special Grade, Grade 1, and Grade 2 material, set the inlet air at 90±5°C; for “Grade 3 and above,” at 100±5°C. Dry to a moisture content of 5.0%–6.5%. Chinese original / 中文原文：加工要求：鲜叶→原料分级→萎凋→揉捻→解块→发酵→干燥。加工要点：1.原料分级。分为特级至四级5个等级。特级：一芽一叶初展≥85%，一芽一叶全展比例≤15%。一级：一芽一叶≥80%，一芽二叶比例≤20%。二级：一芽二叶初展≥80%，一芽二叶全展比例≤20%。三级：一芽三叶初展≥80%，一芽四叶初展比例≤20%。四级：一芽四叶≥80%，一芽五叶≤20%。2.萎凋。室内温度应控制在18～30℃，春季萎凋14-16h，夏季12-16h。萎凋叶含水量降至60%～65%为宜度180～220℃。3.揉捻。宜采用揉捻机，揉捻时间60-90min，揉捻叶芽叶80%以上成条、茶汁溢出黏附在叶表面为适度。4.解块。采用解块机解块或人工解块，至茶叶团块解散，互不粘结。5.发酵。放置发酵室内或发酵机发酵，温度25～30℃，湿度≥90%，春季6-8h，夏、秋季4-6h，1-1.5h翻堆一次，以发酵叶青草气消除，透出甜香，叶面积的80%～85%的色泽呈红黄色为适度。6.干燥。初烘。特级、一级、二级原料烘干机进风温度110±5℃，三级、四级原料烘干机进风温度120±5℃，烘培20-25min，茶叶的含水量降至30%～35%。足火。特级、一级、二级原料烘干机进风温度90±5℃，三级以上原料烘干机进风温度100±5℃，烘至茶叶含水量5.0%～6.5%。 Sensory qualities ： Strip-shaped tea has tightly formed, thick, robust, even strips; snail-shaped tea is sturdy and full. Colour is lustrous black with visible down of golden colour. Liquor colour is bright yellow-red; aroma is rich with distinctive fruit notes; taste is rich, full, fresh, brisk, and slightly sweet, with returning sweetness and durability over repeated infusions. Infused leaves are bright and soft. Chinese original / 中文原文：感官品质：条形茶外形条索紧结粗壮匀整，螺形茶壮实；色泽乌黑油润，显毫，色金黄；汤色黄红明亮；香气馥郁，有特殊果香；滋味浓厚鲜爽，略带甜味，饮后回甘，耐冲泡；叶底明亮、柔软。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3169 The original withering paragraph ends with the anomalous wording “appropriate degree 180–220°C.” This temperature is not assigned as a withering parameter here. Chinese original / 中文原文：原件萎凋段末接有“为宜度180～220℃”的异常文字；本条不将该温度归入萎凋参数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Longji Black Tea, Dry Leaves and Liquor (Lijiangchun Yunding Longji Hong) Chinese original / 中文原文：实物图：龙脊红茶干茶及茶汤（漓江春云鼎龙脊红） https://omo-oss-image.thefastimg.com/portal-saas/pg2025010719060583714/cms/image/7d0c8cc3-fb2e-4a2b-95a5-7a56bf241a6e.jpg https://www.xn--6xvz11cb1cipa.xn--ses554g/product/204.html Basis for the match: A direct image on Guilin Lijiang Tea Factory's official product page for tinned Yunding Longji Black Tea; the tin label matches the title. The factory address and company introduction explicitly identify production and cultivation bases in Longji Town, Longsheng, Guilin. Chinese original / 中文原文：对应依据：桂林漓江茶厂官网听装云鼎龙脊红茶商品页直接配图，瓶签和标题一致；厂址及公司介绍明确桂林龙胜龙脊镇生产与种植基地。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A 125 g Lijiangchun Yunding Longji black tea product sample within Longji Tea, showing both dry tea and liquor. Chinese original / 中文原文：样本范围：龙脊茶中的漓江春云鼎龙脊红茶125克商品样本，干茶和茶汤均可见。 Baise Black Tea Chinese original / 中文原文：百色红茶 Relevant GI protected areas in Baise, Guangxi Zhuang Autonomous Region Chinese original / 中文原文：广西壮族自治区百色市相关地理标志保护范围 identity： Baise Black Tea comes from Baise, Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe lustrous dark dry tea with visible golden down and tightly formed, plump strips; sweet aroma with pronounced rich down fragrance; vivid, bright red liquor colour; strong, rich, fresh, brisk taste, sweet and mellow with returning sweetness; and bright red, even infused leaves. Chinese original / 中文原文：identity：百色红茶产自广西壮族自治区百色市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：百色红茶干茶色泽乌润，金毫显露，条索紧结肥壮；香气甜香，浓毫香显；汤色红艳明亮；滋味浓强鲜爽，甜醇回甘；叶底红亮匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： An old local tea cultivar, Lingyun Baihao Tea, included in the first group of nationally recognized improved tea cultivars—Huacha No. 26, “GSCT26.” Chinese original / 中文原文：raw_material：本地特有古老茶树品种，第一批国家优良茶树品种—凌云白毫茶（华茶26号“GSCT26”）。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mountain land at 600–1800 m elevation, with about 75% forest coverage and few industrial or mining enterprises. Main soils include sandstone/shale-derived red soil, yellow-red soil, and yellow soil. Mostly loamy, loose, deep, aerated, and water-retentive, meeting tea plants’ growth needs. Chinese original / 中文原文：environment：海拔600～1800m山地，森林覆盖率约75%，工矿企业较少。土壤类型主要为砂页岩红壤、黄红壤、黄壤等。质地以壤土为主，疏松深厚，透气保水，可以满足茶树生长发育所需。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Picking runs from March to the end of November. Retain one true leaf when picking spring tea and fish leaves for summer tea; autumn and winter picking leaves no leaves behind. Chinese original / 中文原文：harvest：每年3月至11月底为采摘期。采摘春茶时要求留一片真叶，夏暑茶留鱼叶，秋冬茶不留叶采。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh leaves → withering → rolling → oxidation → drying. Key processing points: 1. Fresh leaves. Buds and leaves should be plump, robust, intact, fresh green, even, and clean. 2. Withering. The main current methods are sun withering, indoor withering, and withering in troughs. 3. Rolling. Rolling generally takes 1 hour: no pressure for 10 minutes → light pressure for 15 minutes → release pressure for 5 minutes → medium pressure for 10 minutes → heavy pressure for 15 minutes → release pressure for 5 minutes → remove the tea. 4. Oxidation. Generally, a room temperature of 24–25°C and leaf temperature of 28–30°C are appropriate. Keep relative humidity at least 90%. Open doors and windows or install exhaust fans for airflow, ensuring adequate oxygen for oxidation. Oxidation generally takes 4–6 hours in spring and 3–5 hours in summer. 5. Drying. Dry in two stages, initial and final. Initial drying is at 110°C, with a leaf layer 1–2 cm deep, until 80% dry. Final drying is at 95°C, with a leaf layer 2–3 cm deep, until moisture content reaches 4%–6% and the strips can be rubbed into tea powder by hand. Chinese original / 中文原文：process：鲜叶→萎凋→揉捻→发酵→干燥。加工要点：1.鲜叶。芽叶肥壮、完整、色泽鲜绿、匀净。2.萎凋。萎凋方法目前主要有日光萎凋、室内萎凋、萎凋槽萎凋等。3.揉捻。揉捻时间一般为1小时。不加压10分钟→轻压15分钟→松压5分钟→中压10分钟→重压15分钟→松压5分钟→出茶。4.发酵。一般发酵室温度以24～25℃，叶温28～30℃为宜。相对湿度保持在90%以上。打开门窗或安装排气扇使空气流通，保证有充足的氧气参与发酵。春季发酵时间一般4-6小时，夏季一般3～5小时。5.干燥。分毛火、足火两次干燥，毛火温度110℃，摊叶厚度1～2cm，烘至八成干，再以95℃足火，摊叶厚度2～3cm，足火叶含水量4%～6%，手碾茶条成茶粉为宜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Baise Black Tea has glossy dark dry leaves with visible golden down and tight, robust strips; a sweet aroma with pronounced rich downy notes; vivid bright red liquor; a strong, fresh and brisk taste, sweet and mellow with a sweet aftertaste; and bright red, uniform infused leaves. Chinese original / 中文原文：quality：百色红茶干茶色泽乌润，金毫显露，条索紧结肥壮；香气甜香，浓毫香显；汤色红艳明亮；滋味浓强鲜爽，甜醇回甘；叶底红亮匀整。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The modern development of Baise Black Tea is linked to processing local raw materials such as Lingyun Baihao. A 2018 industry investigation by the Baise Committee of the Revolutionary Committee of the Chinese Kuomintang records agricultural GI registration in 2016, an institutional milestone in the formation of the regional black-tea brand. Chinese original / 中文原文：history：百色红茶的现代发展与凌云白毫等地方原料的加工利用相连。民革百色市委员会2018年的产业调查记载，百色红茶于2016年获得农产品地理标志登记，反映区域红茶品牌形成的一个制度节点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Baise Municipal Committee of the Revolutionary Committee of the Chinese Kuomintang: Suggestions for Accelerating the City's Tea Industry | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=67&id=22826&m=content Chinese original / 中文原文：民革百色市委员会：关于加快我市茶产业发展的几点建议 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=67&id=22826&m=content culture： Baise's tea area combines traditional cultivation of local large-leaf material with black-tea making and enterprise/cooperative management. Industry surveys and brand assessments document the transition from raw-material resources to regional product identity. Chinese original / 中文原文：culture：百色茶区把地方大叶原料的传统种植经验，与红茶制作、企业和合作社经营结合。产业调查及品牌评比记录了这一从原料资源走向区域产品认同的过程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Baise Municipal Committee of the Revolutionary Committee of the Chinese Kuomintang: Suggestions for Accelerating the City's Tea Industry | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=67&id=22826&m=content Chinese original / 中文原文：民革百色市委员会：关于加快我市茶产业发展的几点建议 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=67&id=22826&m=content region： Relevant GI protected areas in Baise, Guangxi Zhuang Autonomous Region Chinese original / 中文原文：region：广西壮族自治区百色市相关地理标志保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Baise Municipal Committee of the Revolutionary Committee of the Chinese Kuomintang: Suggestions for Accelerating the City's Tea Industry | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=67&id=22826&m=content Chinese original / 中文原文：民革百色市委员会：关于加快我市茶产业发展的几点建议 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=67&id=22826&m=content Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 3209–3211, the processing section for Baise Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3209—3211页，百色红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Fresh leaves ： Plump, intact buds and leaves, bright green, even and clean. Key observations: Chinese original / 中文原文：1. 鲜叶：芽叶肥壮、完整、色泽鲜绿、匀净。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： Current withering methods mainly include sun, indoor, and trough withering. Key observations: Chinese original / 中文原文：2. 萎凋：萎凋方法目前主要有日光萎凋、室内萎凋、萎凋槽萎凋等。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Rolling generally takes 1 hour: no pressure for 10 minutes → light pressure for 15 minutes → released pressure for 5 minutes → medium pressure for 10 minutes → heavy pressure for 15 minutes → released pressure for 5 minutes → discharge. Key observations: Chinese original / 中文原文：3. 揉捻：揉捻时间一般为1小时。不加压10分钟→轻压15分钟→松压5分钟→中压10分钟→重压15分钟→松压5分钟→出茶。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Fermentation / oxidation ： An oxidation-room temperature of 24–25°C and leaf temperature of 28–30°C are generally appropriate. Maintain relative humidity at least 90%. Open doors and windows or install exhaust fans for airflow and sufficient oxygen. Oxidation generally takes 4–6 hours in spring and 3–5 hours in summer. Key observations: Chinese original / 中文原文：4. 发酵：一般发酵室温度以24～25℃，叶温28～30℃为宜。相对湿度保持在90%以上。打开门窗或安装排气扇使空气流通，保证有充足的氧气参与发酵。春季发酵时间一般4-6小时，夏季一般3～5小时。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： Dry in initial and final stages. Initially dry at 110°C, with leaves 1–2 cm deep, until 80% dry. Then finish at 95°C, with leaves 2–3 cm deep, to 4%–6% moisture content, when the strips can be rubbed into tea powder. Key observations: Chinese original / 中文原文：5. 干燥：分毛火、足火两次干燥，毛火温度110℃，摊叶厚度1～2cm，烘至八成干，再以95℃足火，摊叶厚度2～3cm，足火叶含水量4%～6%，手碾茶条成茶粉为宜。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Baise Black Tea has glossy dark dry leaves with visible golden down and tight, robust strips; a sweet aroma with pronounced rich downy notes; vivid bright red liquor; a strong, fresh and brisk taste, sweet and mellow with a sweet aftertaste; and bright red, uniform infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：百色红茶干茶色泽乌润，金毫显露，条索紧结肥壮；香气甜香，浓毫香显；汤色红艳明亮；滋味浓强鲜爽，甜醇回甘；叶底红亮匀整。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3209 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3209页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: lustrous dark, visible golden down, tightly formed plump strips. Liquor colour: vivid bright red. Aroma: sweet, with pronounced rich down fragrance. Taste: strong, rich, fresh, brisk, sweet and mellow with returning sweetness. Infused leaves: bright red and even. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：乌润，金毫显露，条索紧结肥壮；汤色：红艳明亮；香气：甜香，浓毫香显；滋味：浓强鲜爽，甜醇回甘；叶底：红亮匀整 Evidence Status: primary_source_verified； Location in the source: PDF pages 3209–3211, Baise Black Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3209—3211页，百色红茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 118 administrative villages in 39 townships/towns across 10 counties/districts in Baise, Guangxi Zhuang Autonomous Region: Youjiang, Pingguo, Debao, Jingxi, Napo, Lingyun, Leye, Tianlin, Longlin, and Xilin. Chinese original / 中文原文：保护产地范围：广西壮族自治区百色市行政区域内的右江、平果、德保、靖西、那坡、凌云、乐业、田林、隆林、西林10个县（区）的39个乡镇，118个行政村。 Raw materials & cultivars ： An old local tea cultivar, Lingyun Baihao Tea, included in the first group of nationally recognized improved tea cultivars—Huacha No. 26, “GSCT26.” Chinese original / 中文原文：原料与品种：本地特有古老茶树品种，第一批国家优良茶树品种—凌云白毫茶（华茶26号“GSCT26”）。 Growing environment ： Mountain land at 600–1800 m elevation, with about 75% forest coverage and few industrial or mining enterprises. Main soils include sandstone/shale-derived red soil, yellow-red soil, and yellow soil. Mostly loamy, loose, deep, aerated, and water-retentive, meeting tea plants’ growth needs. Chinese original / 中文原文：生长环境：海拔600～1800m山地，森林覆盖率约75%，工矿企业较少。土壤类型主要为砂页岩红壤、黄红壤、黄壤等。质地以壤土为主，疏松深厚，透气保水，可以满足茶树生长发育所需。 Plucking requirements ： Picking runs from March to the end of November. Retain one true leaf when picking spring tea and fish leaves for summer tea; autumn and winter picking leaves no leaves behind. Chinese original / 中文原文：采摘要求：每年3月至11月底为采摘期。采摘春茶时要求留一片真叶，夏暑茶留鱼叶，秋冬茶不留叶采。 Processing requirements ： Fresh leaves → withering → rolling → oxidation → drying. Key processing points: 1. Fresh leaves. Buds and leaves should be plump, robust, intact, fresh green, even, and clean. 2. Withering. The main current methods are sun withering, indoor withering, and withering in troughs. 3. Rolling. Rolling generally takes 1 hour: no pressure for 10 minutes → light pressure for 15 minutes → release pressure for 5 minutes → medium pressure for 10 minutes → heavy pressure for 15 minutes → release pressure for 5 minutes → remove the tea. 4. Oxidation. Generally, a room temperature of 24–25°C and leaf temperature of 28–30°C are appropriate. Keep relative humidity at least 90%. Open doors and windows or install exhaust fans for airflow, ensuring adequate oxygen for oxidation. Oxidation generally takes 4–6 hours in spring and 3–5 hours in summer. 5. Drying. Dry in two stages, initial and final. Initial drying is at 110°C, with a leaf layer 1–2 cm deep, until 80% dry. Final drying is at 95°C, with a leaf layer 2–3 cm deep, until moisture content reaches 4%–6% and the strips can be rubbed into tea powder by hand. Chinese original / 中文原文：加工要求：鲜叶→萎凋→揉捻→发酵→干燥。加工要点：1.鲜叶。芽叶肥壮、完整、色泽鲜绿、匀净。2.萎凋。萎凋方法目前主要有日光萎凋、室内萎凋、萎凋槽萎凋等。3.揉捻。揉捻时间一般为1小时。不加压10分钟→轻压15分钟→松压5分钟→中压10分钟→重压15分钟→松压5分钟→出茶。4.发酵。一般发酵室温度以24～25℃，叶温28～30℃为宜。相对湿度保持在90%以上。打开门窗或安装排气扇使空气流通，保证有充足的氧气参与发酵。春季发酵时间一般4-6小时，夏季一般3～5小时。5.干燥。分毛火、足火两次干燥，毛火温度110℃，摊叶厚度1～2cm，烘至八成干，再以95℃足火，摊叶厚度2～3cm，足火叶含水量4%～6%，手碾茶条成茶粉为宜。 Sensory qualities ： Baise Black Tea has glossy dark dry leaves with visible golden down and tight, robust strips; a sweet aroma with pronounced rich downy notes; vivid bright red liquor; a strong, fresh and brisk taste, sweet and mellow with a sweet aftertaste; and bright red, uniform infused leaves. Chinese original / 中文原文：感官品质：百色红茶干茶色泽乌润，金毫显露，条索紧结肥壮；香气甜香，浓毫香显；汤色红艳明亮；滋味浓强鲜爽，甜醇回甘；叶底红亮匀整。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3209 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Baise Black Tea dry leaves (Bagui Lingyun Zhizun Jinhao black tea product sample). Chinese original / 中文原文：实物图：百色红茶干茶（八桂凌云智尊金毫红茶商品样本） https://imgs.sialshenzhen.com/image/b7253202308091634359966.jpg https://online.sialchina.cn/en/productlistsz/17561 Basis for the match: The Zhizun Jinhao black-tea product page of SIAL exhibitor Bagui Lingyun directly displays branded golden-down dry tea. An enterprise introduction from the China Green Food Huaxia Organic Food Certification Centre cross-confirms the producer's location in Lingyun, Baise, Guangxi, its Wuzhongyuan base material and its black-tea products. Chinese original / 中文原文：对应依据：SIAL国际食品展参展商八桂凌云的智尊金毫红茶商品页直接展示带品牌标记的金毫干茶；中绿华夏认证中心企业介绍交叉确认生产者在广西百色凌云、雾中缘基地原料与红茶产品。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Bagui Lingyun Zhizun Jinhao black-tea product sample within Baise Black Tea. The exhibiting company published the image on SIAL; picking/processing year is unstated. Chinese original / 中文原文：样本范围：百色红茶中的八桂凌云智尊金毫红茶商品样本；图片由参展企业在SIAL平台发布，采制年份未标明。 Muzi Apo Tea Chinese original / 中文原文：木梓阿婆茶 Watang, Muge and Muzi towns, Gangnan District, Guigang, Guangxi Zhuang Autonomous Region Chinese original / 中文原文：广西壮族自治区贵港市港南区瓦塘镇、木格镇、木梓镇 identity： Muzi Apo Tea comes from Guigang City, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe Muzi Apo black tea as tightly formed, dark and lustrous with visible down, with a rich, lasting floral-fruity aroma, bright red liquor, a sweet mellow taste, and bright-red infused leaves. Chinese original / 中文原文：identity：木梓阿婆茶产自广西壮族自治区贵港市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：木梓阿婆茶（红茶）：外形条索紧结，色泽乌润显毫，香气花果香浓郁持久；汤色红亮，滋味甜醇，叶底红明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Suitable local seed-grown populations and medium- and small-leaf cultivars. Chinese original / 中文原文：raw_material：适制的本地群体种及适制的中小叶品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： The topsoil is a humus-rich loam at least 20 cm deep, over red soil and parent material developed from igneous rock. Organic matter is 3%–4.5%, pH about 5.5, and selenium content relatively high. Chinese original / 中文原文：environment：土壤表层是20cm以上的腐殖质壤，下层为红壤及火成岩发育而来的成土母质；有机质含量在3%～4.5%之间，pH值5.5左右，硒元素含量较高。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Harvest in seasonal batches as needed, from before Qingming to after Guyu. Use open-face picking or pick according to cultivar characteristics. Chinese original / 中文原文：harvest：宜清明前谷雨后按需分季、分批采收。“开面采”或按茶树品种特性采摘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Machine processing flow. Airing → withering → rolling → loosening clumps → oxidation → drying → redrying → screening. Key processing points: (1) Airing. Spread fresh leaves approximately 2–3 cm deep. Keep the airing room at 20–25°C and air for 15–30 minutes, until surface moisture has dissipated and the leaf surfaces are dry. (2) Withering. Depending on conditions, wither for approximately 3–8 hours, until the leaves soften and water loss reaches 20%–25%. (3) Rolling. Roll for 80–100 minutes to release abundant tea juice. (4) Loosening clumps. Loosen the portions of leaves that have formed clumps during rolling. (5) Oxidation. Spread the loosened leaves 8–11 cm deep, cover with damp cotton gauze and place in an oxidation cabinet. Set the cabinet to 28–30°C and 85%–90% humidity for 4–6 hours. (6) Drying. Use a cabinet dryer for two initial drying passes, with an initial drying temperature of 110–120°C, until water loss reaches 80%–90%. (7) Redrying. Use a cabinet dryer set to 110–115°C until the dry tea has a moisture content of 5%–6% and crumbles to powder when rubbed by hand. (8) Screening. Use a shaking tray to screen out broken tea; the strip-shaped dry tea is the finished product. 2. Handcrafted processing flow. Airing → withering → hand rolling → loosening clumps → manually managed oxidation → drying → redrying → screening. Key processing points: (1) Hand rolling. Roll the leaves into a ball with arched palms. After 25–30 minutes, loosen them and switch to rolling in a cloth bag. Release moisture vapour every 15–20 minutes and repeat at least 3 times, interspersed with patting and tossing to encourage juice release, until the leaves form curled strips. The entire process takes approximately 90–100 minutes. (2) Manually managed oxidation. Cover the leaves with a damp cloth and place them in an oxidation room at 25–28°C and 90% humidity, keeping the leaf temperature at 30°C. Turn every 30–40 minutes. Oxidise for 2–3 hours until the grassy smell disappears, a strong floral and fruity aroma develops, and the leaves turn deep red. Chinese original / 中文原文：process：1.机制工艺流程。晾青→萎凋→揉捻→解块→发酵→烘干→复烘→筛选。加工要点：（1）晾青。将鲜叶摊放厚度约2～3cm，摊放室室温控制在20～25℃为宜，摊晾15-30分钟，待鲜叶面上的水分散尽，叶片表面干燥即可。（2）萎凋。萎凋时间按具体情况而定约3-8小时，直至茶叶变软，失水率达20%～25%，萎凋完成。（3）揉捻。揉捻时间80-100分钟，将茶青揉捻出丰富茶汁。（4）解块。将揉捻成块的茶青部分解散。（5）发酵。将解块茶青摊叶厚度为8～11cm，覆以湿棉纱布，置入发酵箱。箱温设为28～30℃，湿度85%～90%，时间4-6小时。（6）烘干。采用柜式烘干机，毛火烘2次，初烘温度110～120℃，失水率达到80%～90%。（7）复烘。采用柜式烘干机，温度设定为110～115℃，干茶湿度含水率达5%～6%，手捻茶叶成粉末状即完成。（8）筛选。将茶品用抖盘筛选出茶碎，条状干茶为成品。2.手工工艺流程。晾青→萎凋→手工揉捻→解块→人工发酵→烘干→复烘→筛选。加工要点：（1）手工揉捻。弓掌滚球式揉捻，25-30分钟后打散，转布袋包揉，每15-20分钟散水汽，重复3次以上，间以拍摔促汁，至卷曲条状。全程约90-100分钟。（2）人工发酵。茶青覆湿布，入发酵室，温控25～28℃，湿控90%，叶温控30℃。每30-40分钟翻动，发酵2-3小时至青草味消，花果香浓，叶色转深红。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Muzi Apo Tea (black tea): tightly rolled strips, lustrous black with visible down; rich, lasting floral and fruity aroma; bright red liquor, sweet and mellow taste, and bright red infused leaves. Chinese original / 中文原文：quality：木梓阿婆茶（红茶）：外形条索紧结，色泽乌润显毫，香气花果香浓郁持久；汤色红亮，滋味甜醇，叶底红明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A Gangnan local interview recalls tea-growing development in Muge and Muzi in the 1960s and 1970s, and records Huang Jingxin’s return in 2011 to establish a factory and cooperative and participate in the Muzi Apo Tea geographical indication project. These are traceable modern production histories. “Apo,” or grandmother, in the tea name is not automatically expanded into a legend about a founder. Chinese original / 中文原文：history：港南地方采访回顾木格、木梓在20世纪六七十年代的种茶发展，并记录黄敬新2011年返乡办茶厂与合作社、参与木梓阿婆茶地标建设。这些是可追踪的现代生产史，茶名中的“阿婆”不被自动扩写为某位创始人的传说。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Huang Jingxin: Twenty-Four Years on the Tea Road, Steadfast in His Original Purpose | https://www.ggnews.com.cn/news/xianshiqu/gangnainqu/2025-03-24/100504.html Chinese original / 中文原文：黄敬新：二十四载茶路坚守，初心如磐绽芳华 | https://www.ggnews.com.cn/news/xianshiqu/gangnainqu/2025-03-24/100504.html culture： Local families’ experience of picking tea and pan-firing with simple tools continues through factories, hand-processing instruction, and skill competitions. Muzi Apo Tea culture also includes community cooperation through villagers’ participation in managed tea gardens and shared processing. Chinese original / 中文原文：culture：当地家庭采茶、用简易工具炒茶的生活经验，通过茶厂、手工制茶指导和技能比赛延续。木梓阿婆茶的文化也包括村民参与茶园托管与共同加工形成的乡土合作。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Huang Jingxin: Twenty-Four Years on the Tea Road, Steadfast in His Original Purpose | https://www.ggnews.com.cn/news/xianshiqu/gangnainqu/2025-03-24/100504.html Chinese original / 中文原文：黄敬新：二十四载茶路坚守，初心如磐绽芳华 | https://www.ggnews.com.cn/news/xianshiqu/gangnainqu/2025-03-24/100504.html region： Watang, Muge and Muzi towns, Gangnan District, Guigang, Guangxi Zhuang Autonomous Region Chinese original / 中文原文：region：广西壮族自治区贵港市港南区瓦塘镇、木格镇、木梓镇 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Huang Jingxin: Twenty-Four Years on the Tea Road, Steadfast in His Original Purpose | https://www.ggnews.com.cn/news/xianshiqu/gangnainqu/2025-03-24/100504.html Chinese original / 中文原文：黄敬新：二十四载茶路坚守，初心如磐绽芳华 | https://www.ggnews.com.cn/news/xianshiqu/gangnainqu/2025-03-24/100504.html Step-by-step processing / 2025 GI protection requirements / machine-made black tea. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 机制红茶 PDF pages 3331–3334, the processing section for Muzi Apo Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3331—3334页，木梓阿婆茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Airing fresh leaves ： Spread fresh leaves about 2–3 cm deep, preferably in a room at 20–25°C, for 15–30 minutes, until surface moisture has dissipated and the leaves' surfaces are dry. Key observations: Chinese original / 中文原文：1. 晾青：将鲜叶摊放厚度约2～3cm，摊放室室温控制在20～25℃为宜，摊晾15-30分钟，待鲜叶面上的水分散尽，叶片表面干燥即可。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： Wither for approximately 3–8 hours depending on conditions, until the leaves soften and water loss reaches 20%–25%, completing withering. Key observations: Chinese original / 中文原文：2. 萎凋：萎凋时间按具体情况而定约3-8小时，直至茶叶变软，失水率达20%～25%，萎凋完成。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Roll for 80–100 minutes to express abundant tea juice. Key observations: Chinese original / 中文原文：3. 揉捻：揉捻时间80-100分钟，将茶青揉捻出丰富茶汁。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Breaking up clumps ： Partially loosen the clumped rolled tea leaves. Key observations: Chinese original / 中文原文：4. 解块：将揉捻成块的茶青部分解散。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Fermentation / oxidation ： Spread the loosened leaves 8–11 cm deep, cover with damp cotton gauze and place in an oxidation cabinet. Set the cabinet to 28–30°C and 85%–90% humidity for 4–6 hours. Key observations: Chinese original / 中文原文：5. 发酵：将解块茶青摊叶厚度为8～11cm，覆以湿棉纱布，置入发酵箱。箱温设为28～30℃，湿度85%～90%，时间4-6小时。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Drying by baking ： Use a cabinet dryer for two initial baking rounds, with the first at 110–120°C and water loss reaching 80%–90%. Key observations: Chinese original / 中文原文：6. 烘干：采用柜式烘干机，毛火烘2次，初烘温度110～120℃，失水率达到80%～90%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat baking ： Use a cabinet dryer at 110–115°C until the finished tea reaches 5%–6% moisture and can be rubbed to powder by hand. Key observations: Chinese original / 中文原文：7. 复烘：采用柜式烘干机，温度设定为110～115℃，干茶湿度含水率达5%～6%，手捻茶叶成粉末状即完成。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Filter ： Shake-screen out fragments; the strip-shaped dry tea is the finished product. Key observations: Chinese original / 中文原文：8. 筛选：将茶品用抖盘筛选出茶碎，条状干茶为成品。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / Handmade Black Tea. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 手工红茶 PDF pages 3331–3334, the processing section for Muzi Apo Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3331—3334页，木梓阿婆茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Airing fresh leaves ： Spread fresh leaves about 2–3 cm deep, preferably in a room at 20–25°C, for 15–30 minutes, until surface moisture has dissipated and the leaves' surfaces are dry. Key observations: Chinese original / 中文原文：1. 晾青：将鲜叶摊放厚度约2～3cm，摊放室室温控制在20～25℃为宜，摊晾15-30分钟，待鲜叶面上的水分散尽，叶片表面干燥即可。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Withering ： Wither for approximately 3–8 hours depending on conditions, until the leaves soften and water loss reaches 20%–25%, completing withering. Key observations: Chinese original / 中文原文：2. 萎凋：萎凋时间按具体情况而定约3-8小时，直至茶叶变软，失水率达20%～25%，萎凋完成。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Manual rolling ： Roll with cupped palms in a ball-rolling motion. After 25–30 minutes, break up the leaves and switch to cloth-bag rolling, releasing vapour every 15–20 minutes. Repeat at least three times, interspersed with patting and dropping to express juice, until curled strips form. Total time is about 90–100 minutes. Key observations: Chinese original / 中文原文：3. 手工揉捻：弓掌滚球式揉捻，25-30分钟后打散，转布袋包揉，每15-20分钟散水汽，重复3次以上，间以拍摔促汁，至卷曲条状。全程约90-100分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Breaking up clumps ： Partially loosen the clumped rolled tea leaves. Key observations: Chinese original / 中文原文：4. 解块：将揉捻成块的茶青部分解散。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Induced fermentation ： Cover the leaves with a damp cloth and place in an oxidation room at 25–28°C, 90% humidity, and a leaf temperature of 30°C. Turn every 30–40 minutes; oxidize for 2–3 hours until grassy odor disappears, floral-fruity aroma is strong, and leaves turn deep red. Key observations: Chinese original / 中文原文：5. 人工发酵：茶青覆湿布，入发酵室，温控25～28℃，湿控90%，叶温控30℃。每30-40分钟翻动，发酵2-3小时至青草味消，花果香浓，叶色转深红。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Drying by baking ： Use a cabinet dryer for two initial baking rounds, with the first at 110–120°C and water loss reaching 80%–90%. Key observations: Chinese original / 中文原文：6. 烘干：采用柜式烘干机，毛火烘2次，初烘温度110～120℃，失水率达到80%～90%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Repeat baking ： Use a cabinet dryer at 110–115°C until the finished tea reaches 5%–6% moisture and can be rubbed to powder by hand. Key observations: Chinese original / 中文原文：7. 复烘：采用柜式烘干机，温度设定为110～115℃，干茶湿度含水率达5%～6%，手捻茶叶成粉末状即完成。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Filter ： Shake-screen out fragments; the strip-shaped dry tea is the finished product. Key observations: Chinese original / 中文原文：8. 筛选：将茶品用抖盘筛选出茶碎，条状干茶为成品。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Muzi Apo Tea (black tea): tightly rolled strips, lustrous black with visible down; rich, lasting floral and fruity aroma; bright red liquor, sweet and mellow taste, and bright red infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：木梓阿婆茶（红茶）：外形条索紧结，色泽乌润显毫，香气花果香浓郁持久；汤色红亮，滋味甜醇，叶底红明。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3331 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3331页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 63 administrative villages across three towns—Watang, Muge and Muzi—within Gangnan District, Guigang, Guangxi Zhuang Autonomous Region. Chinese original / 中文原文：保护产地范围：广西壮族自治区贵港市港南区行政区域内的瓦塘镇、木格镇、木梓镇，共计3个乡镇63个行政村。 Raw materials & cultivars ： Suitable local seed-grown populations and medium- and small-leaf cultivars. Chinese original / 中文原文：原料与品种：适制的本地群体种及适制的中小叶品种。 Growing environment ： The topsoil is a humus-rich loam at least 20 cm deep, over red soil and parent material developed from igneous rock. Organic matter is 3%–4.5%, pH about 5.5, and selenium content relatively high. Chinese original / 中文原文：生长环境：土壤表层是20cm以上的腐殖质壤，下层为红壤及火成岩发育而来的成土母质；有机质含量在3%～4.5%之间，pH值5.5左右，硒元素含量较高。 Plucking requirements ： Harvest in seasonal batches as needed, from before Qingming to after Guyu. Use open-face picking or pick according to cultivar characteristics. Chinese original / 中文原文：采摘要求：宜清明前谷雨后按需分季、分批采收。“开面采”或按茶树品种特性采摘。 Processing requirements ： 1. Machine processing flow. Airing → withering → rolling → loosening clumps → oxidation → drying → redrying → screening. Key processing points: (1) Airing. Spread fresh leaves approximately 2–3 cm deep. Keep the airing room at 20–25°C and air for 15–30 minutes, until surface moisture has dissipated and the leaf surfaces are dry. (2) Withering. Depending on conditions, wither for approximately 3–8 hours, until the leaves soften and water loss reaches 20%–25%. (3) Rolling. Roll for 80–100 minutes to release abundant tea juice. (4) Loosening clumps. Loosen the portions of leaves that have formed clumps during rolling. (5) Oxidation. Spread the loosened leaves 8–11 cm deep, cover with damp cotton gauze and place in an oxidation cabinet. Set the cabinet to 28–30°C and 85%–90% humidity for 4–6 hours. (6) Drying. Use a cabinet dryer for two initial drying passes, with an initial drying temperature of 110–120°C, until water loss reaches 80%–90%. (7) Redrying. Use a cabinet dryer set to 110–115°C until the dry tea has a moisture content of 5%–6% and crumbles to powder when rubbed by hand. (8) Screening. Use a shaking tray to screen out broken tea; the strip-shaped dry tea is the finished product. 2. Handcrafted processing flow. Airing → withering → hand rolling → loosening clumps → manually managed oxidation → drying → redrying → screening. Key processing points: (1) Hand rolling. Roll the leaves into a ball with arched palms. After 25–30 minutes, loosen them and switch to rolling in a cloth bag. Release moisture vapour every 15–20 minutes and repeat at least 3 times, interspersed with patting and tossing to encourage juice release, until the leaves form curled strips. The entire process takes approximately 90–100 minutes. (2) Manually managed oxidation. Cover the leaves with a damp cloth and place them in an oxidation room at 25–28°C and 90% humidity, keeping the leaf temperature at 30°C. Turn every 30–40 minutes. Oxidise for 2–3 hours until the grassy smell disappears, a strong floral and fruity aroma develops, and the leaves turn deep red. Chinese original / 中文原文：加工要求：1.机制工艺流程。晾青→萎凋→揉捻→解块→发酵→烘干→复烘→筛选。加工要点：（1）晾青。将鲜叶摊放厚度约2～3cm，摊放室室温控制在20～25℃为宜，摊晾15-30分钟，待鲜叶面上的水分散尽，叶片表面干燥即可。（2）萎凋。萎凋时间按具体情况而定约3-8小时，直至茶叶变软，失水率达20%～25%，萎凋完成。（3）揉捻。揉捻时间80-100分钟，将茶青揉捻出丰富茶汁。（4）解块。将揉捻成块的茶青部分解散。（5）发酵。将解块茶青摊叶厚度为8～11cm，覆以湿棉纱布，置入发酵箱。箱温设为28～30℃，湿度85%～90%，时间4-6小时。（6）烘干。采用柜式烘干机，毛火烘2次，初烘温度110～120℃，失水率达到80%～90%。（7）复烘。采用柜式烘干机，温度设定为110～115℃，干茶湿度含水率达5%～6%，手捻茶叶成粉末状即完成。（8）筛选。将茶品用抖盘筛选出茶碎，条状干茶为成品。2.手工工艺流程。晾青→萎凋→手工揉捻→解块→人工发酵→烘干→复烘→筛选。加工要点：（1）手工揉捻。弓掌滚球式揉捻，25-30分钟后打散，转布袋包揉，每15-20分钟散水汽，重复3次以上，间以拍摔促汁，至卷曲条状。全程约90-100分钟。（2）人工发酵。茶青覆湿布，入发酵室，温控25～28℃，湿控90%，叶温控30℃。每30-40分钟翻动，发酵2-3小时至青草味消，花果香浓，叶色转深红。 Sensory qualities ： Muzi Apo Tea (black tea): tightly rolled strips, lustrous black with visible down; rich, lasting floral and fruity aroma; bright red liquor, sweet and mellow taste, and bright red infused leaves. Chinese original / 中文原文：感官品质：木梓阿婆茶（红茶）：外形条索紧结，色泽乌润显毫，香气花果香浓郁持久；汤色红亮，滋味甜醇，叶底红明。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3331 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： New product searches for Dechenghe and the cooperative found a same-named shop SKU on Suning, but the product was Xiaoguancha Jinjunmei, not Muzi black tea from Beiyi Tea Factory. Shop-name agreement was not treated as identity confirmation. The Changli lead returned an old Oriental Beauty interview, and Guangxi Youli returned an old award list; no album of accurately identified black-tea samples appeared. The old Guigang entry with a disconnected connection was not retried. Chinese original / 中文原文：实物图核查：德诚和与合作社产品新检索命中苏宁同名店铺SKU，但商品为小罐茶金骏眉，并非北一茶厂木梓红茶；不因店名相同认同身份。长利线索返回旧东方美人采访，广西有礼返回旧获奖名单；未出现准确红茶样本相册。没有重试贵港断连旧入口。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Gupa Tea Chinese original / 中文原文：古琶茶 Relevant protected area in Miaohuang Township, Xiangzhou County, Laibin, Guangxi. Chinese original / 中文原文：广西壮族自治区来宾市象州县妙皇乡相关保护范围 identity： Gupa Tea comes from Laibin City, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe tight green strips with down, a strong floral aroma, bright yellow-green liquor, a sweet mellow taste, and yellow-green infused leaves. Chinese original / 中文原文：identity：古琶茶产自广西壮族自治区来宾市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：古琶茶条索紧结，色绿有毫，香气浓、有花香，汤色黄绿亮，滋味甘醇，叶底黄绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Local population variety of Gupa tea. Chinese original / 中文原文：raw_material：古琶茶地方群体种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Choose well-drained, open, broad, contiguous slopes sheltered from wind. On hilly land with slopes at 20° or below, cultivate and plant across the contour lines; on slopes of 20–30°, establish level terraces. Soil pH should be 4.5–6.5. Chinese original / 中文原文：environment：选择排水良好、开阔宽广、集中连片的避风坡地；丘陵山地坡度在20°以下的沿等高线横向开垦种植，坡度20～30°的采用建立水平阶梯式种植。土壤pH值4.5～6.5之间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Harvesting. Pick in seasonal batches. Hand-pick by lifting the shoots, keeping the buds and leaves fresh, intact and uniform, without tea fruits, old leaves or old twigs. One bud and one leaf is the preferred standard; one bud and two leaves is also suitable. 2. Processing. Use a semi-mechanized process: fresh leaves → spreading → heat-fixing → rolling → shaping → drying → aroma development. 3. Spreading. Use dedicated equipment. Spread for 6–8 hours in spring or 3–4 hours in summer and autumn, until the leaves soften, release a fresh fragrance and reach about 70% moisture. 4. Heat-fixing. Use a rotary drum machine at 260–280°C. Tender leaves picked in dry weather take about 4 minutes; mature leaves and rain- or dew-wet leaves take about 5 minutes. Reduce moisture to about 55%. 5. Rolling. Machine-roll for 15–25 minutes, until at least 80% of special-grade and first-grade leaves, or at least 60% of second-grade leaves, have formed strips and leaf juice can be expressed. 6. Shaping. Tumble in a rotary drum heat-fixing machine at 120–180°C for about 6 minutes, until a distinct, strong fragrance emerges and the leaves are slightly curved. 7. Drying. Preheat the dryer to 100–120°C before feeding the leaves. Dry to 6%–8% moisture, when the leaves can be crushed to powder between the fingers. 8. Aroma development. Use a roasting machine at 90°C for about 40 minutes to develop aroma and complete drying, until moisture is at most 6%. Chinese original / 中文原文：process：1.采收。分季、分批采收。手工采茶要求用提采摘且保持芽叶新鲜、完整、均匀，不夹带茶果、老叶、老枝，一芽一叶为上佳，一芽二叶为佳。2.加工。采用半机械化加工，加工流程为：鲜叶→摊放→杀青→揉捻→做形→烘干→提香。3.摊放。用专门摊放器具摊放，摊放时间为春季6-8小时，夏、秋季3-4小时。叶质变软，发出清香，含水率将至70%左右为适宜。4.杀青。采用滚筒杀青机机械杀青，温度控制在260～280℃，杀青时间晴天嫩叶约4分钟，老叶和雨、露水叶约5分钟。茶叶含水量降至55%左右为适宜。5.揉捻。采用揉捻机进行揉捻，揉捻时间15-25分钟。以特级、一级鲜叶80%以上成条，二级鲜叶60%以上成条，能挤出茶汁为适度。6.做形。放入120～180℃的滚筒杀青机内滚炒约6分钟，当闻到芳香扑鼻，香气显露，外形微曲为适度。7.烘干。预热烘干机温度达到100～120℃时投叶，烘干至含水量6%～8%，达到用手指捏茶成粉为适度。8.提香。采用烘焙机进行提香足干，温度90℃，时间约40分钟左右，烘至含水量6%以下即可。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Gupa tea has tightly formed green strands with visible down, a strong floral aroma, yellow-green bright liquor, a sweet mellow taste and yellow-green infused leaves. Chinese original / 中文原文：quality：古琶茶条索紧结，色绿有毫，香气浓、有花香，汤色黄绿亮，滋味甘醇，叶底黄绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A local-history compilation from Miaohuang Township links Gupa Tea to Gupa Village under the Sigao Village Committee and recounts a lead that residents surnamed Zeng developed tea cultivation after moving there from Xishan, Guiping in the late Ming. This is a modern local-survey account; original documents from the time of migration have not been verified. Chinese original / 中文原文：history：妙皇乡的地方历史整理将古琶茶联系到思高村委古琶村，并记述曾姓居民在明末由桂平西山迁来后发展种茶的线索。这属于现代地方调查转述，尚未核见迁居当时的原始文献。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The spring of Gupa tea: historical origins | https://m.thepaper.cn/newsDetail_forward_12707722 Chinese original / 中文原文：古琶茶的春天之历史渊源 | https://m.thepaper.cn/newsDetail_forward_12707722 culture： Gupa Village’s production memories connect rice in lowlands with tea on slopes; tea trees entered village life through family migration and mountain reclamation. Village name, family memories, and tea-making experience together form Gupa Tea’s local identity. Chinese original / 中文原文：culture：古琶村的生产记忆把低处种稻与坡地种茶相联系，茶树随家庭迁居和山地开垦进入村落生活。村名、家族记忆与制茶经验共同构成古琶茶的地方身份。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The spring of Gupa tea: historical origins | https://m.thepaper.cn/newsDetail_forward_12707722 Chinese original / 中文原文：古琶茶的春天之历史渊源 | https://m.thepaper.cn/newsDetail_forward_12707722 region： Relevant protected area in Miaohuang Township, Xiangzhou County, Laibin, Guangxi. Chinese original / 中文原文：region：广西壮族自治区来宾市象州县妙皇乡相关保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The spring of Gupa tea: historical origins | https://m.thepaper.cn/newsDetail_forward_12707722 Chinese original / 中文原文：古琶茶的春天之历史渊源 | https://m.thepaper.cn/newsDetail_forward_12707722 Step-by-step processing / 2025 GI protection requirements / semi-mechanical processing Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 半机械加工 PDF pages 3378–3380, the Gupa Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3378—3380页，古琶茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading ： Use dedicated spreading equipment for 6–8 hours in spring or 3–4 hours in summer and autumn, until leaves soften, release a fresh fragrance and reach about 70% moisture. Key observations: Chinese original / 中文原文：1. 摊放：用专门摊放器具摊放，摊放时间为春季6-8小时，夏、秋季3-4小时。叶质变软，发出清香，含水率将至70%左右为适宜。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Use a rotary-drum heat-fixing machine at 260–280°C. Tender leaves picked in dry weather take about 4 minutes; mature leaves and rain- or dew-wet leaves take about 5 minutes. Reduce moisture to about 55%. Key observations: Chinese original / 中文原文：2. 杀青：采用滚筒杀青机机械杀青，温度控制在260～280℃，杀青时间晴天嫩叶约4分钟，老叶和雨、露水叶约5分钟。茶叶含水量降至55%左右为适宜。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Roll by machine for 15–25 minutes. The appropriate endpoint is when at least 80% of Special Grade/Grade 1 material and at least 60% of Grade 2 material form strips, and tea juice can be squeezed out. Key observations: Chinese original / 中文原文：3. 揉捻：采用揉捻机进行揉捻，揉捻时间15-25分钟。以特级、一级鲜叶80%以上成条，二级鲜叶60%以上成条，能挤出茶汁为适度。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaping ： Place in a drum heat-fixing machine at 120–180°C and tumble-fry for about 6 minutes. The appropriate endpoint is a strong emerging fragrance and a slightly curved appearance. Key observations: Chinese original / 中文原文：4. 做形：放入120～180℃的滚筒杀青机内滚炒约6分钟，当闻到芳香扑鼻，香气显露，外形微曲为适度。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying by baking ： Add leaves once the dryer has preheated to 100–120°C. Dry to 6%–8% moisture, with the tea crumbling to powder when pinched between the fingers as the appropriate endpoint. Key observations: Chinese original / 中文原文：5. 烘干：预热烘干机温度达到100～120℃时投叶，烘干至含水量6%～8%，达到用手指捏茶成粉为适度。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Aroma development ： Use a baking machine for aroma enhancement and final drying at 90°C for about 40 minutes, until moisture is no more than 6%. Key observations: Chinese original / 中文原文：6. 提香：采用烘焙机进行提香足干，温度90℃，时间约40分钟左右，烘至含水量6%以下即可。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Gupa tea has tightly formed green strands with visible down, a strong floral aroma, yellow-green bright liquor, a sweet mellow taste and yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：古琶茶条索紧结，色绿有毫，香气浓、有花香，汤色黄绿亮，滋味甘醇，叶底黄绿。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3378 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3378页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tightly formed strips, green with down; liquor colour: bright yellow-green; aroma: strong with floral notes; taste: sweet and mellow; infused leaves: yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧结，色绿有毫；汤色：黄绿亮；香气：香气浓、有花香；滋味：甘醇；叶底：黄绿 Evidence Status: primary_source_verified； Location in the source: PDF pages 3378–3380, Gupa Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3378—3380页，古琶茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The 12 administrative villages of Dasuo, Pangu, Longtou, Xinzao, Lucun, Liaocun, Miaohuang, Shanding, Huahou, Tangtou, Qiaotou and Sigao in Miaohuang Township, Xiangzhou County, Laibin, Guangxi Zhuang Autonomous Region. Chinese original / 中文原文：保护产地范围：广西壮族自治区来宾市象州县妙皇乡所辖大梭村、盘古村、龙头村、新造村、路村、寮村、妙皇村、山定村、花侯村、塘头村、桥头村、思高村共计12个行政村。 Raw materials & cultivars ： Local population variety of Gupa tea. Chinese original / 中文原文：原料与品种：古琶茶地方群体种。 Growing environment ： Choose well-drained, open, broad, contiguous slopes sheltered from wind. On hilly land with slopes at 20° or below, cultivate and plant across the contour lines; on slopes of 20–30°, establish level terraces. Soil pH should be 4.5–6.5. Chinese original / 中文原文：生长环境：选择排水良好、开阔宽广、集中连片的避风坡地；丘陵山地坡度在20°以下的沿等高线横向开垦种植，坡度20～30°的采用建立水平阶梯式种植。土壤pH值4.5～6.5之间。 Processing requirements ： 1. Harvesting. Pick in seasonal batches. Hand-pick by lifting the shoots, keeping the buds and leaves fresh, intact and uniform, without tea fruits, old leaves or old twigs. One bud and one leaf is the preferred standard; one bud and two leaves is also suitable. 2. Processing. Use a semi-mechanized process: fresh leaves → spreading → heat-fixing → rolling → shaping → drying → aroma development. 3. Spreading. Use dedicated equipment. Spread for 6–8 hours in spring or 3–4 hours in summer and autumn, until the leaves soften, release a fresh fragrance and reach about 70% moisture. 4. Heat-fixing. Use a rotary drum machine at 260–280°C. Tender leaves picked in dry weather take about 4 minutes; mature leaves and rain- or dew-wet leaves take about 5 minutes. Reduce moisture to about 55%. 5. Rolling. Machine-roll for 15–25 minutes, until at least 80% of special-grade and first-grade leaves, or at least 60% of second-grade leaves, have formed strips and leaf juice can be expressed. 6. Shaping. Tumble in a rotary drum heat-fixing machine at 120–180°C for about 6 minutes, until a distinct, strong fragrance emerges and the leaves are slightly curved. 7. Drying. Preheat the dryer to 100–120°C before feeding the leaves. Dry to 6%–8% moisture, when the leaves can be crushed to powder between the fingers. 8. Aroma development. Use a roasting machine at 90°C for about 40 minutes to develop aroma and complete drying, until moisture is at most 6%. Chinese original / 中文原文：加工要求：1.采收。分季、分批采收。手工采茶要求用提采摘且保持芽叶新鲜、完整、均匀，不夹带茶果、老叶、老枝，一芽一叶为上佳，一芽二叶为佳。2.加工。采用半机械化加工，加工流程为：鲜叶→摊放→杀青→揉捻→做形→烘干→提香。3.摊放。用专门摊放器具摊放，摊放时间为春季6-8小时，夏、秋季3-4小时。叶质变软，发出清香，含水率将至70%左右为适宜。4.杀青。采用滚筒杀青机机械杀青，温度控制在260～280℃，杀青时间晴天嫩叶约4分钟，老叶和雨、露水叶约5分钟。茶叶含水量降至55%左右为适宜。5.揉捻。采用揉捻机进行揉捻，揉捻时间15-25分钟。以特级、一级鲜叶80%以上成条，二级鲜叶60%以上成条，能挤出茶汁为适度。6.做形。放入120～180℃的滚筒杀青机内滚炒约6分钟，当闻到芳香扑鼻，香气显露，外形微曲为适度。7.烘干。预热烘干机温度达到100～120℃时投叶，烘干至含水量6%～8%，达到用手指捏茶成粉为适度。8.提香。采用烘焙机进行提香足干，温度90℃，时间约40分钟左右，烘至含水量6%以下即可。 Sensory qualities ： Gupa tea has tightly formed green strands with visible down, a strong floral aroma, yellow-green bright liquor, a sweet mellow taste and yellow-green infused leaves. Chinese original / 中文原文：感官品质：古琶茶条索紧结，色绿有毫，香气浓、有花香，汤色黄绿亮，滋味甘醇，叶底黄绿。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3378 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Gupa Tea dry-leaf display in Miaohuang Township, Xiangzhou (China News Service on-site report, full video frame at 02:48; fresh leaves also shown above for comparison). Chinese original / 中文原文：实物图：象州妙皇乡古琶茶干茶展示（中新社现场报道，02:48 完整视频帧；上方另有鲜叶对照） http://poss-videocloud.cns.com.cn/oss/2025/11/20/chinanews/MEIZI_YUNSHI/onair/D782F18093C54E8782CDD8A07B6CE119.mp4#t=168 https://www.gx.chinanews.com.cn/video/yc/2025-11-21/detail-ihexcwsw1930320.shtml Basis for the match: The original page explicitly places the report at the Gupa Tea Production Techniques Study Base in Miaohuang Township, Xiangzhou County, Guangxi. The interview and demonstration continuously feature Gupa tea. From 02:47 to 02:48, curled dry tea in a large bamboo tray appears alongside its product bag. The numbered contact sheet for the whole video was viewed, complete frames from 164 to 170 seconds were checked individually, and the frame at 168 seconds was selected. Chinese original / 中文原文：对应依据：原页面明确报道地点为广西象州县妙皇乡古琶茶制作技艺研学基地，采访及示范连续展现古琶茶；02:47至02:48为大型竹匾中的卷曲干茶及其商品袋。已观看全片时间编号接触表并逐一核对164至170秒完整帧，选择168秒。 An original frame from a public China News Service video. The full composition and China News Video mark are retained, without cropping or watermark removal. Copyright remains with the original rights holder; use is limited to private reference, without separate redistribution authorization. Chinese original / 中文原文：中新社公开新闻视频原帧；保留完整构图及中新视频标识，未裁切或去水印。版权归原权利人，仅供私有资料参考，未取得独立再传播授权。 Sample scope ： Gupa dry tea displayed at the Gupa Tea Making Craft Study Centre in Miaohuang Township on 18 November 2025; the harvest season, grade and commercial batch number have not been confirmed. Chinese original / 中文原文：样本范围：2025年11月18日妙皇乡古琶茶制作技艺研学基地展示的古琶茶干茶；未确认采摘季节、等级和商品批号。 Lingshan Green Tea Chinese original / 中文原文：灵山绿茶 Lingshan County, Qinzhou, Guangxi Chinese original / 中文原文：广西壮族自治区钦州市灵山县 identity： Lingshan Green Tea comes from Qinzhou, Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe tightly formed, downy, lustrous green, even dry leaves; bright yellow-green liquor colour; fresh, pronounced aroma; mellow, full taste with returning sweetness; durability over repeated infusions; and yellow-green infused leaves. Chinese original / 中文原文：identity：灵山绿茶产自广西壮族自治区钦州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧结有毫，绿润匀整，汤色黄绿明亮，香气清高，滋味醇厚回甘，耐冲泡，叶底黄绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Small- and medium-leaf cultivars suitable for Lingshan Green Tea; currently chiefly Fuyun No. 6 and the Lingshan local population. Chinese original / 中文原文：raw_material：适制灵山绿茶的中小叶茶树品种，目前主栽品种为福云六号、灵山群体种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Level land or low-mountain and hilly slopes <25°, with deep, loose, fertile soil and pH 5–6. Chinese original / 中文原文：environment：土层深厚、疏松、肥沃、土壤pH值5～6的平地或坡度＜25°的低山丘陵坡地。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： 1. Harvesting. In young tea gardens, prioritize plant development over picking, harvesting dense and higher shoots while retaining sparse and lower ones. In mature gardens, pick in batches: earlier shoots first, later shoots later, harvesting each flush as it emerges. Chinese original / 中文原文：harvest：1.采收。幼龄茶园采摘以养为主，以采为辅，采用采密留疏、采高留低的采摘方法。成龄茶园采摘采用分批采，先萌发先采，后萌发后采，萌发一批采一批的原则。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Sequence: spreading → heat-fixing → rolling → initial drying → secondary drying. 1. Spreading. Use dedicated spreading equipment, with a leaf layer 3–5 cm deep, for 4–6 hours; turn 1–2 times. Stop when the leaves soften and water loss reaches 20%–25%. 2. Heat-fixing. Feed leaves evenly into a rotary-drum heat-fixing machine. An airflow temperature of 100–110°C at the drum’s tea outlet is appropriate. Heat-fix for 3–6 minutes, until the leaves are dark green, dull, and soft, feel slightly sticky when squeezed, lose their grassy odor, and develop a tea aroma. 3. Rolling. Use a rolling machine for 25–40 minutes, mainly with light pressure. Stop when leaf-cell breakage reaches 50%–60% and at least 80% of leaves have formed strips. 4. Initial drying. Use hot air at 100–110°C, with leaves spread 1.5–2 cm deep, for 10–15 minutes. Remove when about 70% dry. 5. Secondary drying. Use hot air at 90–100°C, with leaves spread 2–2.5 cm deep, for 10–15 minutes. Dry fully to 4.5%–5% moisture content, when the leaves turn to powder when pinched, then remove and spread to cool. Chinese original / 中文原文：process：流程：摊青→杀青→揉捻→初烘→复烘。1.摊青。用专门摊放器具摊放，摊叶厚度3～5cm，摊放时间4-6小时，翻叶1～2次。当叶片柔软，失水率达20%～25%时停止摊青。2.杀青。用滚筒杀青机杀青，匀速投叶，筒内出茶口杀青气流温度达到100～110℃时为宜，杀青时间3-6分钟。当叶色暗绿，失去光泽，叶质柔软，手握略有黏性，青草气消失，茶香显露时杀青完成。3.揉捻。用揉捻机揉捻，揉捻时间为25-40分钟，加轻压为主。叶细胞破碎率在50%～60%，成条率达80%以上时停止揉捻。4.初烘。烘干机热风温度100～110℃，摊叶厚度1.5～2cm，烘干时间10-15分钟，烘至七成干出茶。5.复烘。烘干机热风温度90～100℃，摊叶厚度2～2.5cm，烘干时间10-15分钟，烘至足干（茶叶含水量4.5%～5%，手捏茶即成粉末），下机摊凉。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tightly formed with visible down, green, lustrous and even; yellow-green, bright liquor; high, fresh aroma; full, mellow taste with a sweet aftertaste; withstands repeated infusions; yellow-green infused leaves. Chinese original / 中文原文：quality：外形紧结有毫，绿润匀整，汤色黄绿明亮，香气清高，滋味醇厚回甘，耐冲泡，叶底黄绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： An interview with a local agricultural official records the expansion of tea planting in Lingshan during the 1960s and its gradual revival and promotion of quality cultivars after the 1990s. Guangxi Daily also recounts late-Qing references to Shuangfeng tea. Local tea-production history should be distinguished from the formation of today's protected Lingshan Green Tea product. Chinese original / 中文原文：history：地方农业负责人采访记录灵山在20世纪60年代扩大种茶，90年代以后逐步恢复并推广名优品种。广西日报另转述清末文献中的双凤茶记载；地方产茶历史与当代灵山绿茶保护产品的形成应区分。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A record of tea-industry development in Lingshan, a hometown of Chinese famous tea | https://www.gxcounty.com/news/xyjjbd/20170122/132123.html Chinese original / 中文原文：中国名茶之乡灵山茶产业发展纪实 | https://www.gxcounty.com/news/xyjjbd/20170122/132123.html Elegant form and beautiful colour: Lingshan green tea | https://epaper.gxrb.com.cn/gxrb2/page/1/2021-04-08/008/45561617836025298.pdf Chinese original / 中文原文：形秀色美 灵山绿茶 | https://epaper.gxrb.com.cn/gxrb2/page/1/2021-04-08/008/45561617836025298.pdf culture： Lingshan's tea industry continues local growers' production while showcasing regional flavours through specialty-tea competitions, processing-technology extension and multiple brands. Memories carried by older tea names such as Shuangfeng are connected with today's regional green-tea brand. Chinese original / 中文原文：culture：灵山茶业延续地方茶农生产，同时通过名优茶评比、加工技术推广和多品牌经营展示地方风味。双凤等老茶名所承载的记忆，与今天的区域绿茶品牌相互关联。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A record of tea-industry development in Lingshan, a hometown of Chinese famous tea | https://www.gxcounty.com/news/xyjjbd/20170122/132123.html Chinese original / 中文原文：中国名茶之乡灵山茶产业发展纪实 | https://www.gxcounty.com/news/xyjjbd/20170122/132123.html Elegant form and beautiful colour: Lingshan green tea | https://epaper.gxrb.com.cn/gxrb2/page/1/2021-04-08/008/45561617836025298.pdf Chinese original / 中文原文：形秀色美 灵山绿茶 | https://epaper.gxrb.com.cn/gxrb2/page/1/2021-04-08/008/45561617836025298.pdf region： Lingshan County, Qinzhou, Guangxi Chinese original / 中文原文：region：广西壮族自治区钦州市灵山县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A record of tea-industry development in Lingshan, a hometown of Chinese famous tea | https://www.gxcounty.com/news/xyjjbd/20170122/132123.html Chinese original / 中文原文：中国名茶之乡灵山茶产业发展纪实 | https://www.gxcounty.com/news/xyjjbd/20170122/132123.html Elegant form and beautiful colour: Lingshan green tea | https://epaper.gxrb.com.cn/gxrb2/page/1/2021-04-08/008/45561617836025298.pdf Chinese original / 中文原文：形秀色美 灵山绿茶 | https://epaper.gxrb.com.cn/gxrb2/page/1/2021-04-08/008/45561617836025298.pdf Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 3381–3384, the processing section for Lingshan Green Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3381—3384页，灵山绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： Spread in dedicated equipment, with a leaf layer 3–5 cm deep, for 4–6 hours, turning 1–2 times. Stop when the leaves are soft and water loss reaches 20%–25%. Key observations: Chinese original / 中文原文：1. 摊青：用专门摊放器具摊放，摊叶厚度3～5cm，摊放时间4-6小时，翻叶1～2次。当叶片柔软，失水率达20%～25%时停止摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Use a rotary-drum heat-fixing machine with even feeding. An airflow temperature of 100–110°C at the drum outlet is appropriate; heat-fix for 3–6 minutes. Finish when leaves are dark green, dull, and soft, feel slightly sticky when squeezed, lose their grassy odor, and develop a tea aroma. Key observations: Chinese original / 中文原文：2. 杀青：用滚筒杀青机杀青，匀速投叶，筒内出茶口杀青气流温度达到100～110℃时为宜，杀青时间3-6分钟。当叶色暗绿，失去光泽，叶质柔软，手握略有黏性，青草气消失，茶香显露时杀青完成。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Roll by machine for 25–40 minutes, mainly with light pressure. Stop at 50%–60% leaf-cell breakage and at least 80% of leaves formed into strips. Key observations: Chinese original / 中文原文：3. 揉捻：用揉捻机揉捻，揉捻时间为25-40分钟，加轻压为主。叶细胞破碎率在50%～60%，成条率达80%以上时停止揉捻。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： Use dryer hot air at 100–110°C, spread leaves 1.5–2 cm thick, and dry for 10–15 minutes. Remove the tea when approximately 70% dry. Key observations: Chinese original / 中文原文：4. 初烘：烘干机热风温度100～110℃，摊叶厚度1.5～2cm，烘干时间10-15分钟，烘至七成干出茶。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat baking ： Dryer hot air at 90–100°C, leaves 2–2.5 cm deep, drying for 10–15 minutes until fully dry (tea moisture content Key observations: Chinese original / 中文原文：5. 复烘：烘干机热风温度90～100℃，摊叶厚度2～2.5cm，烘干时间10-15分钟，烘至足干（茶叶含水量 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tightly formed with visible down, green, lustrous and even; yellow-green, bright liquor; high, fresh aroma; full, mellow taste with a sweet aftertaste; withstands repeated infusions; yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形紧结有毫，绿润匀整，汤色黄绿明亮，香气清高，滋味醇厚回甘，耐冲泡，叶底黄绿。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3381 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3381页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： The 19 towns and subdistricts of Lingshan County, Qinzhou, Guangxi Zhuang Autonomous Region: Xinxu, Fengtang, Pingshan, Shitang, Fozi, Pingnan, Yandun, Tanxu, Nalong, Sanlong, Luwu, Jiuzhou, Taiping, Shaping, Wuli, Wenli and Bolao towns, and Lingcheng and Sanhai subdistricts. Chinese original / 中文原文：保护产地范围：广西壮族自治区钦州市灵山县的新圩镇、丰塘镇、平山镇、石塘镇、佛子镇、平南镇、烟墩镇、檀圩镇、那隆镇、三隆镇、陆屋镇、旧州镇、太平镇、沙坪镇、武利镇、文利镇、伯劳镇、灵城街道、三海街道等19个镇（街道）。 Raw materials & cultivars ： Small- and medium-leaf cultivars suitable for Lingshan Green Tea; currently chiefly Fuyun No. 6 and the Lingshan local population. Chinese original / 中文原文：原料与品种：适制灵山绿茶的中小叶茶树品种，目前主栽品种为福云六号、灵山群体种。 Growing environment ： Level land or low-mountain and hilly slopes <25°, with deep, loose, fertile soil and pH 5–6. Chinese original / 中文原文：生长环境：土层深厚、疏松、肥沃、土壤pH值5～6的平地或坡度＜25°的低山丘陵坡地。 Plucking requirements ： 1. Harvesting. In young tea gardens, prioritize plant development over picking, harvesting dense and higher shoots while retaining sparse and lower ones. In mature gardens, pick in batches: earlier shoots first, later shoots later, harvesting each flush as it emerges. Chinese original / 中文原文：采摘要求：1.采收。幼龄茶园采摘以养为主，以采为辅，采用采密留疏、采高留低的采摘方法。成龄茶园采摘采用分批采，先萌发先采，后萌发后采，萌发一批采一批的原则。 Processing requirements ： Sequence: spreading → heat-fixing → rolling → initial drying → secondary drying. 1. Spreading. Use dedicated spreading equipment, with a leaf layer 3–5 cm deep, for 4–6 hours; turn 1–2 times. Stop when the leaves soften and water loss reaches 20%–25%. 2. Heat-fixing. Feed leaves evenly into a rotary-drum heat-fixing machine. An airflow temperature of 100–110°C at the drum’s tea outlet is appropriate. Heat-fix for 3–6 minutes, until the leaves are dark green, dull, and soft, feel slightly sticky when squeezed, lose their grassy odor, and develop a tea aroma. 3. Rolling. Use a rolling machine for 25–40 minutes, mainly with light pressure. Stop when leaf-cell breakage reaches 50%–60% and at least 80% of leaves have formed strips. 4. Initial drying. Use hot air at 100–110°C, with leaves spread 1.5–2 cm deep, for 10–15 minutes. Remove when about 70% dry. 5. Secondary drying. Use hot air at 90–100°C, with leaves spread 2–2.5 cm deep, for 10–15 minutes. Dry fully to 4.5%–5% moisture content, when the leaves turn to powder when pinched, then remove and spread to cool. Chinese original / 中文原文：加工要求：流程：摊青→杀青→揉捻→初烘→复烘。1.摊青。用专门摊放器具摊放，摊叶厚度3～5cm，摊放时间4-6小时，翻叶1～2次。当叶片柔软，失水率达20%～25%时停止摊青。2.杀青。用滚筒杀青机杀青，匀速投叶，筒内出茶口杀青气流温度达到100～110℃时为宜，杀青时间3-6分钟。当叶色暗绿，失去光泽，叶质柔软，手握略有黏性，青草气消失，茶香显露时杀青完成。3.揉捻。用揉捻机揉捻，揉捻时间为25-40分钟，加轻压为主。叶细胞破碎率在50%～60%，成条率达80%以上时停止揉捻。4.初烘。烘干机热风温度100～110℃，摊叶厚度1.5～2cm，烘干时间10-15分钟，烘至七成干出茶。5.复烘。烘干机热风温度90～100℃，摊叶厚度2～2.5cm，烘干时间10-15分钟，烘至足干（茶叶含水量4.5%～5%，手捏茶即成粉末），下机摊凉。 Sensory qualities ： Tightly formed with visible down, green, lustrous and even; yellow-green, bright liquor; high, fresh aroma; full, mellow taste with a sweet aftertaste; withstands repeated infusions; yellow-green infused leaves. Chinese original / 中文原文：感官品质：外形紧结有毫，绿润匀整，汤色黄绿明亮，香气清高，滋味醇厚回甘，耐冲泡，叶底黄绿。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3381 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Lingshan Green Tea, dry leaves (Orijin Tea pre-Qingming commercial sample) Chinese original / 中文原文：实物图：灵山绿茶干茶（Orijin Tea明前商品样本） https://orijintea.com/media/cache/sylius_shop_product_original/91/e8/293d419522561052fd1be2247f55.jpg https://orijintea.com/en_US/products/ling-shan-cha Basis for the match: Orijin Tea's original product page explicitly identifies Ling Shan, its Guangxi origin and green-tea category, as spring 2026 pre-Qingming tea. The main product photograph shows long, slender dry leaves. Chinese original / 中文原文：对应依据：Orijin Tea商品原页明确Ling Shan 灵山、广西产地和绿茶分类，2026年春季明前茶；主商品照片为细长干叶。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A spring 2026 Lingshan green-tea sample sold by Orijin Tea. Origin follows the retailer's description; the supply chain was not independently audited. Chinese original / 中文原文：样本范围：Orijin Tea零售的2026年春灵山绿茶样本，产地依零售商说明，未独立审计供应链。 Damiaoshan Black Tea Chinese original / 中文原文：大苗山红茶 Rongshui Miao Autonomous County, Liuzhou, Guangxi Chinese original / 中文原文：广西壮族自治区柳州市融水苗族自治县 identity： Damiaoshan Black Tea comes from Liuzhou City, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe tight, dark, lustrous strips; bright red liquor; a lasting sweet aroma; a sweet, mellow, fresh, brisk taste; and bright-red infused leaves. Chinese original / 中文原文：identity：大苗山红茶产自广西壮族自治区柳州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧结，色泽乌润；汤色红亮，香气甜香持久；滋味甜醇、鲜爽；叶底红、明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Rongshui local population cultivars, mainly superior individual plants and lines selected and propagated from ancient and old tea trees in wild habitats. Chinese original / 中文原文：raw_material：品种为融水地方群体种，主要是从野生境古茶树和老茶树中筛选、繁育的优良单株和品系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Mountain areas at 450–1300 m elevation, mainly with red and yellow soils, pH 4.5–6.5, high humus content, deep loose profiles, and good aeration and permeability. Chinese original / 中文原文：environment：海拔450～1300m之间的山区地带。土壤以红壤、黄壤为主，pH值在4.5～6.5之间，土壤腐殖质含量高，土层深厚、土质疏松，通气及透水性良好。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Fresh tea leaves are produced throughout the year, with the highest yields in April and May. Leaves around the autumn White Dew solar term have the best quality. Harvest separately by season and batch according to market demand and product taste. Chinese original / 中文原文：harvest：一年四季都产茶青，以春季4月、5月产量最多，秋季白露时节茶青品质最佳，根据市场需求与产品口味分季、分批采收。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh leaves → withering → rolling → oxidation → drying → aroma enhancement. Key processing points: 1. Withering. Spread the leaves 3 cm deep in dedicated equipment for 6–8 hours. 2. Rolling. Use a rolling machine. Roll mature leaves gently for a longer period, and tender leaves firmly for a shorter period. 3. Oxidation. Use natural oxidation. Spread the rolled leaves approximately 8–10 cm deep, maintaining a room temperature of 25–30°C and relative humidity at least 90%. Suitable oxidation times are 120–180 minutes for spring tea and approximately 90 minutes for summer tea. 4. Drying. Drying is generally performed twice: the first pass is called initial drying, and the second final drying. Initial drying uses a higher temperature, generally an inlet temperature of 110°C, with leaves spread 1.5–2 cm deep, until moisture content reaches 18%–25%. Final drying uses a lower temperature, generally 90–95°C, with leaves spread 2–2.5 cm deep, until moisture content reaches approximately 5%–6%. Spread immediately to cool after final drying. 5. Aroma enhancement. Before sale, tea that has been stored for a long time is dried fully and its aroma enhanced in a roasting machine at 60°C for approximately 4 hours, until moisture content is at most 6%. Chinese original / 中文原文：process：鲜叶→萎调→揉捻→发酵→烘干→提香。加工要点：1.萎调。用专门摊放器具摊3cm厚，时长6-8小时。2.揉捻。采用揉捻机进行揉捻，揉捻方法老叶轻柔，时间长，嫩叶重揉时间短。3.发酵。采用自然发酵。将揉捻好的茶叶摊约厚8～10cm，室内温度保持在25～30℃，相对湿度90%以上。发酵时间以春茶120～180分钟，夏茶约90分钟为宜。4.烘干。干燥一般分两次：第一次称为“毛火”，第二次称“足火”。毛火温度较高，一般进烘温度为110℃，摊叶厚度为1.5～2cm，烘至含水量为18%～25%。足火温度较低，一般90～95℃，摊叶厚度为2～2.5cm，烘至含水量约为5%～6%。足火后应立即摊凉。5.提香。长时间储藏的茶叶，在销售前采用烘焙机进行提香足干，温度60℃，时间4小时左右，烘至含水量6%以下即可。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tightly rolled strips, lustrous black; bright red liquor and lasting sweet aroma; sweet, mellow, fresh and brisk taste; bright-red infused leaves. Chinese original / 中文原文：quality：外形条索紧结，色泽乌润；汤色红亮，香气甜香持久；滋味甜醇、鲜爽；叶底红、明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A China Agricultural University trainee case study records Pan Qiujie and others organizing a cooperative to develop Rongshui's old tea resources and obtaining authorization to use the Damiaoshan Black Tea GI in 2024. This illustrates the connection between a modern brand and local old tea resources; the age of the trees is not treated as the age of the black-tea process. Chinese original / 中文原文：history：中国农业大学的学员案例记录，盘秋杰等组织合作社开发融水古茶资源，并在2024年取得大苗山红茶地理标志使用授权。这说明现代品牌与地方古茶资源衔接的过程，不把古树年龄当作红茶工艺的年龄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Lead Goose” Stories | Pan Qiujie: Revitalising Ancient-tree Tea beside Damiaoshan. | https://jjxy.cau.edu.cn/art/2025/9/20/art_51198_1081593.html Chinese original / 中文原文：“头雁”故事丨盘秋杰：大苗山畔古树茶焕新的引航者 | https://jjxy.cau.edu.cn/art/2025/9/20/art_51198_1081593.html culture： Local tea tourism combines viewing old tea trees, Miao tea culture and oil-tea-making experiences. Making oil tea is a related local food practice, not evidence that all Damiaoshan Black Tea is drunk as oil tea. Chinese original / 中文原文：culture：当地茶旅把古茶树观赏、苗族茶文化和打油茶体验组合起来。打油茶是相关地方饮食活动，不等于所有大苗山红茶都以油茶方式饮用。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Lead Goose” Stories | Pan Qiujie: Revitalising Ancient-tree Tea beside Damiaoshan. | https://jjxy.cau.edu.cn/art/2025/9/20/art_51198_1081593.html Chinese original / 中文原文：“头雁”故事丨盘秋杰：大苗山畔古树茶焕新的引航者 | https://jjxy.cau.edu.cn/art/2025/9/20/art_51198_1081593.html region： Rongshui Miao Autonomous County, Liuzhou, Guangxi Chinese original / 中文原文：region：广西壮族自治区柳州市融水苗族自治县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported “Lead Goose” Stories | Pan Qiujie: Revitalising Ancient-tree Tea beside Damiaoshan. | https://jjxy.cau.edu.cn/art/2025/9/20/art_51198_1081593.html Chinese original / 中文原文：“头雁”故事丨盘秋杰：大苗山畔古树茶焕新的引航者 | https://jjxy.cau.edu.cn/art/2025/9/20/art_51198_1081593.html Step-by-step processing / 2025 GI protection requirements / original route (retaining the original variant spelling of withering). Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 原文流程（萎调用词照录） PDF pages 3397–3400, the processing section for Damiaoshan Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The original uses a variant spelling for withering and says “roll mature leaves gently and tender leaves heavily.” Source wording is retained without extending it into a general rolling principle. Chinese original / 中文原文：PDF第3397—3400页，大苗山红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原文作“萎调”，并有“老叶轻柔、嫩叶重揉”表述；保留来源用词，不据此扩展通用揉捻原则。 1. Withering (source spelling: 萎调) ： The original lists “withering” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 萎调：原文将“萎调”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying by baking ： The original lists 'baking dry' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 烘干：原文将“烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Aroma development ： The original lists “aroma development” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 提香：原文将“提香”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tightly rolled strips, lustrous black; bright red liquor and lasting sweet aroma; sweet, mellow, fresh and brisk taste; bright-red infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧结，色泽乌润；汤色红亮，香气甜香持久；滋味甜醇、鲜爽；叶底红、明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3397 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3397页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： A total of 206 administrative villages and communities in 20 towns and townships of Rongshui Miao Autonomous County, Liuzhou, Guangxi Zhuang Autonomous Region: Rongshui, Hemu, Sanfang, Huaibao, Dalang, Dongtou and Yongle towns; and Danian, Liangzhai, Gongdong, Hongshui, Baiyun, Tonglian Yao Ethnic, Wangdong, Gandong, Gunbei Dong Ethnic, Xiangfen, Sirong, Antai and Anchui townships. Chinese original / 中文原文：保护产地范围：广西壮族自治区柳州市融水苗族自治县所辖融水镇、和睦镇、三防镇、怀宝镇、大浪镇、洞头镇、永乐镇、大年乡、良寨乡、拱洞乡、红水乡、白云乡、同练瑶族乡、汪洞乡、杆洞乡、滚贝侗族乡、香粉乡、四荣乡、安太乡、安陲乡共计20个乡镇206个行政村（社区）。 Raw materials & cultivars ： Rongshui local population cultivars, mainly superior individual plants and lines selected and propagated from ancient and old tea trees in wild habitats. Chinese original / 中文原文：原料与品种：品种为融水地方群体种，主要是从野生境古茶树和老茶树中筛选、繁育的优良单株和品系。 Growing environment ： Mountain areas at 450–1300 m elevation, mainly with red and yellow soils, pH 4.5–6.5, high humus content, deep loose profiles, and good aeration and permeability. Chinese original / 中文原文：生长环境：海拔450～1300m之间的山区地带。土壤以红壤、黄壤为主，pH值在4.5～6.5之间，土壤腐殖质含量高，土层深厚、土质疏松，通气及透水性良好。 Plucking requirements ： Fresh tea leaves are produced throughout the year, with the highest yields in April and May. Leaves around the autumn White Dew solar term have the best quality. Harvest separately by season and batch according to market demand and product taste. Chinese original / 中文原文：采摘要求：一年四季都产茶青，以春季4月、5月产量最多，秋季白露时节茶青品质最佳，根据市场需求与产品口味分季、分批采收。 Processing requirements ： Fresh leaves → withering → rolling → oxidation → drying → aroma enhancement. Key processing points: 1. Withering. Spread the leaves 3 cm deep in dedicated equipment for 6–8 hours. 2. Rolling. Use a rolling machine. Roll mature leaves gently for a longer period, and tender leaves firmly for a shorter period. 3. Oxidation. Use natural oxidation. Spread the rolled leaves approximately 8–10 cm deep, maintaining a room temperature of 25–30°C and relative humidity at least 90%. Suitable oxidation times are 120–180 minutes for spring tea and approximately 90 minutes for summer tea. 4. Drying. Drying is generally performed twice: the first pass is called initial drying, and the second final drying. Initial drying uses a higher temperature, generally an inlet temperature of 110°C, with leaves spread 1.5–2 cm deep, until moisture content reaches 18%–25%. Final drying uses a lower temperature, generally 90–95°C, with leaves spread 2–2.5 cm deep, until moisture content reaches approximately 5%–6%. Spread immediately to cool after final drying. 5. Aroma enhancement. Before sale, tea that has been stored for a long time is dried fully and its aroma enhanced in a roasting machine at 60°C for approximately 4 hours, until moisture content is at most 6%. Chinese original / 中文原文：加工要求：鲜叶→萎调→揉捻→发酵→烘干→提香。加工要点：1.萎调。用专门摊放器具摊3cm厚，时长6-8小时。2.揉捻。采用揉捻机进行揉捻，揉捻方法老叶轻柔，时间长，嫩叶重揉时间短。3.发酵。采用自然发酵。将揉捻好的茶叶摊约厚8～10cm，室内温度保持在25～30℃，相对湿度90%以上。发酵时间以春茶120～180分钟，夏茶约90分钟为宜。4.烘干。干燥一般分两次：第一次称为“毛火”，第二次称“足火”。毛火温度较高，一般进烘温度为110℃，摊叶厚度为1.5～2cm，烘至含水量为18%～25%。足火温度较低，一般90～95℃，摊叶厚度为2～2.5cm，烘至含水量约为5%～6%。足火后应立即摊凉。5.提香。长时间储藏的茶叶，在销售前采用烘焙机进行提香足干，温度60℃，时间4小时左右，烘至含水量6%以下即可。 Sensory qualities ： Tightly rolled strips, lustrous black; bright red liquor and lasting sweet aroma; sweet, mellow, fresh and brisk taste; bright-red infused leaves. Chinese original / 中文原文：感官品质：外形条索紧结，色泽乌润；汤色红亮，香气甜香持久；滋味甜醇、鲜爽；叶底红、明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3397 The original uses a variant spelling of withering and says “roll mature leaves gently and tender leaves heavily.” Source wording is retained without extending it into a general rolling principle. Chinese original / 中文原文：原文作“萎调”，并有“老叶轻柔、嫩叶重揉”表述；保留来源用词，不据此扩展通用揉捻原则。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Damiaoshan Black Tea, Infused Leaves and Liquor (Rongshui Tasting-Report Image) Chinese original / 中文原文：实物图：大苗山红茶叶底与茶汤（融水品鉴报道图） https://p2.itc.cn/q_70/images03/20220923/72c3b5ebf5b843dbbc5db619774a7cc5.png https://www.sohu.com/a/587463934_121123725 Basis for the match: The Rongshui Hao Menhu illustrated republication explicitly identifies a tasting of Damiaoshan Black Tea in Rongshui, Guangxi. The caption corresponds to the beauty of the liquor colour, and the image bears a Rongshui Hao Menhu watermark. Its subject is infused leaves and liquor in tea presentation vessels. Chinese original / 中文原文：对应依据：融水好门户图文转载页明确广西融水大苗山红茶品鉴会，图说对应汤色之美，图片有融水好门户水印；主体为茶荷中叶底和茶汤。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： Republished by Jinmao Tingnishuo; original text and images from Rongshui Hao Menhu. Sample company, batch, and grade were not independently established. Chinese original / 中文原文：样本范围：转载者为金茂听你说；原图文来源融水好门户，未独立确定样品企业、批次或等级。 Xingye Tea Chinese original / 中文原文：兴业茶 Xingye County, Yulin, Guangxi Chinese original / 中文原文：广西壮族自治区玉林市兴业县 identity： Xingye Tea comes from Yulin, Guangxi Zhuang Autonomous Region. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight strips, a glossy dark colour, bright red liquor, a rich sweet aroma with floral-honey notes, a rich, mellow, sweet and brisk taste, and uniformly red, bright infused leaves. Chinese original / 中文原文：identity：兴业茶产自广西壮族自治区广西玉林市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：兴业茶外形条索紧结，色泽乌润，汤色红亮，甜香浓郁带花蜜香，滋味醇厚甜爽，叶底红匀明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Traditional local cultivars, local seed-grown populations and Yunnan large-leaf cultivars. Chinese original / 中文原文：raw_material：本地传统品种当地群体种、云南大叶种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： The soil is slightly acidic, deep, loose, aerated, well drained, and high in organic matter. Soil pH within the protected area is 5.5–6.5. Chinese original / 中文原文：environment：土壤微酸性，土层深厚，疏松透气，排水好，有机质含量高。保护范围内土壤pH值5.5～6.5。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Hand-picked spring tea in February–May, summer tea in June–August and autumn tea in September–October. Chinese original / 中文原文：harvest：春茶2月-5月，夏茶6月-8月，秋茶9月-10月，选用手采。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Process: withering → rolling → oxidation → drying → packaging. Chinese original / 中文原文：process：加工流程：萎凋→揉捻→发酵→干燥→包装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Xingye Tea has tightly rolled strips, lustrous black colour, bright red liquor, rich sweet aroma with floral-honey notes, a full-bodied, sweet and refreshing taste, and evenly red, bright infused leaves. Chinese original / 中文原文：quality：兴业茶外形条索紧结，色泽乌润，汤色红亮，甜香浓郁带花蜜香，滋味醇厚甜爽，叶底红匀明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： An on-site Guangxi Daily interview records Xingye Tea’s move from traditional cultivation and processing toward new consumption: Ning Kun returned home to establish a tea business in 2023 and began developing new-style drinks using local tea in 2024. The report’s retold Song-dynasty tea history has not been checked against original texts; the modern entrepreneurial milestones are more directly traceable. Chinese original / 中文原文：history：广西日报现场采访记录了兴业茶从传统种植加工向新消费延伸的阶段：宁昆2023年返乡办茶企，2024年开始研发以本地茶为原料的新式茶饮。报道转述的宋代茶史尚未核见原典，现代创业节点更可直接追踪。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How traditional tea businesses win over young people | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=22&id=56531&m=content Chinese original / 中文原文：传统茶业如何圈粉年轻人 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=22&id=56531&m=content culture： The 2025 Xingye Tea Beverage Carnival combined local tea with new drinks such as milk tea and lemon tea, while tea gardens and villages were linked into tourism routes. It shows how contemporary local tea culture enters young people's everyday consumption; the processing of the original tea in this entry remains governed by the geographical-indication provisions. Chinese original / 中文原文：culture：2025年兴业茶饮嘉年华把本地茶与奶茶、柠檬茶等新式饮品结合，茶园和村落串成旅游线路。它展示当代地方茶文化如何进入年轻人的日常消费，而本条原茶工艺仍以地理标志规定为准。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How traditional tea businesses win over young people | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=22&id=56531&m=content Chinese original / 中文原文：传统茶业如何圈粉年轻人 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=22&id=56531&m=content region： Xingye County, Yulin, Guangxi Chinese original / 中文原文：region：广西壮族自治区玉林市兴业县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported How traditional tea businesses win over young people | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=22&id=56531&m=content Chinese original / 中文原文：传统茶业如何圈粉年轻人 | https://www.gxzx.gov.cn/index.php?a=show&c=index&catid=22&id=56531&m=content Step-by-step processing / 2025 GI protection requirements / black-tea product process Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 红茶产品流程 PDF pages 3416–3418, the Xingye Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第3416—3418页，兴业茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Withering ： The original lists “withering” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 萎凋：原文将“萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Packaging ： The original lists “packaging” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 包装：原文将“包装”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Xingye Tea has tightly rolled strips, lustrous black colour, bright red liquor, rich sweet aroma with floral-honey notes, a full-bodied, sweet and refreshing taste, and evenly red, bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：兴业茶外形条索紧结，色泽乌润，汤色红亮，甜香浓郁带花蜜香，滋味醇厚甜爽，叶底红匀明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3416 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3416页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / black tea product protection requirements. ： Dry-leaf appearance: tight strips, lustrous dark. Liquor colour: bright red. Aroma: rich sweetness with floral-honey notes. Taste: mellow, full, sweet, brisk. Infused leaves: evenly red and bright. Chinese original / 中文原文：2025地理标志保护要求 / 红茶产品保护要求：干茶外形：条索紧结，乌润；汤色：红亮；香气：甜香浓郁带花蜜香；滋味：醇厚甜爽；叶底：红匀明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 3416–3418, Xingye Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3416—3418页，兴业茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 13 towns, 210 administrative villages, and 4 communities/neighborhood committees in Xingye County, Yulin, Guangxi: Shanxin, Gaofeng, Shinan, Putang, Shatang, Luoyang, Maijiu, Xiaopingshan, Beishi, Chenghuang, Kuiyang, Dapingshan, and Long’an. Geographic coordinates: 109°42′31″–110°01′05″ E, 22°38′11″–22°54′23″ N. Chinese original / 中文原文：保护产地范围：广西玉林市兴业县所辖山心镇、高峰镇，石南镇、蒲塘镇、沙塘镇、洛阳镇、卖酒镇、小平山镇、北市镇、城隍镇、葵阳镇、大平山镇、龙安镇，共计13个镇，210个行政村，4个社区（居委）。地理坐标：东经109°42′31″～110°01′05″，北纬22°38′11″～22°54′23″。 Raw materials & cultivars ： Traditional local cultivars, local seed-grown populations and Yunnan large-leaf cultivars. Chinese original / 中文原文：原料与品种：本地传统品种当地群体种、云南大叶种。 Growing environment ： The soil is slightly acidic, deep, loose, aerated, well drained, and high in organic matter. Soil pH within the protected area is 5.5–6.5. Chinese original / 中文原文：生长环境：土壤微酸性，土层深厚，疏松透气，排水好，有机质含量高。保护范围内土壤pH值5.5～6.5。 Plucking requirements ： Hand-picked spring tea in February–May, summer tea in June–August and autumn tea in September–October. Chinese original / 中文原文：采摘要求：春茶2月-5月，夏茶6月-8月，秋茶9月-10月，选用手采。 Processing requirements ： Process: withering → rolling → oxidation → drying → packaging. Chinese original / 中文原文：加工要求：加工流程：萎凋→揉捻→发酵→干燥→包装。 Sensory qualities ： Xingye Tea has tightly rolled strips, lustrous black colour, bright red liquor, rich sweet aroma with floral-honey notes, a full-bodied, sweet and refreshing taste, and evenly red, bright infused leaves. Chinese original / 中文原文：感官品质：兴业茶外形条索紧结，色泽乌润，汤色红亮，甜香浓郁带花蜜香，滋味醇厚甜爽，叶底红匀明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3416 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Named Xingye Tea (black tea) product sample: Mingyun Yundingshan Black Tea dry leaves. Chinese original / 中文原文：实物图：兴业茶（红茶）具名商品样本：茗韵云顶山红茶干茶 https://img01.yzcdn.cn/upload_files/2026/01/19/FuDbQBqhVW3kZT47MFYHWtWLKDjk.jpg!middle.jpg https://detail.youzan.com/show/goods?alias=2fm0gvrcq5ppewr&from_source=gbox_seo Basis for the match: The original product-page title is 'Mingyun Yundingshan Black Tea Gift Box', and this photograph is labelled product image 3 in that SKU's gallery. The dry-tea pixels and the manufacturer's certificate on the same page were independently viewed. They identify Guangxi Xingye Mingyun Tea Co., Ltd., its base in Longxing Village, Shanxin Town, Xingye County, Yulin, Guangxi, and black tea. The region and tea category match this Xingye Tea entry's protected scope. The certificate is treated as origin-identification material supplied by the merchant; its certification validity was not independently verified. Chinese original / 中文原文：对应依据：商品原页标题为茗韵云顶山红茶伴手礼盒，本图在该SKU相册中标为商品图3。已独立查看干茶像素与同页厂家证书：广西兴业县茗韵茶业有限公司、广西玉林市兴业县山心镇龙兴村基地、红茶。地域和品类与本条兴业茶的保护范围相符。证书作为商家提供的产地身份材料，未独立核验其认证有效性。 A public commercial product photograph, with no open licence found. The shop and original image sources are retained for traceability in the private library, without a copyright-free or commercial-use claim. Photographer and photographed batch are undisclosed. Chinese original / 中文原文：公开商业商品图，未发现开放授权。保留店铺与原图来源供私有资料库溯源；不作无版权或可商用声明。摄影者与拍摄批次未披露。 Sample scope ： Only the merchant’s actual sample of the “Mingyun Yundingshan Black Tea Souvenir Gift Box” from Guangxi Xingye Mingyun Tea Co., Ltd.; not all grades, batches, or Xingye green tea. Chinese original / 中文原文：样本范围：仅展示广西兴业县茗韵茶业有限公司“茗韵云顶山红茶伴手礼盒”的商家实物样本；不代表所有等级、批次或兴业绿茶。 Nandan Liulong Tea Chinese original / 中文原文：南丹六龙茶 The relevant protected areas of Liuzhai, Mangchang, Yueli, and Chengguan towns and Zhongbao Miao Township in Nandan County, Hechi, Guangxi Zhuang Autonomous Region. Chinese original / 中文原文：广西壮族自治区河池市南丹县六寨镇、芒场镇、月里镇、城关镇、中堡苗族乡相关保护范围 identity： Nandan Liulong Tea comes from Nandan County, Guangxi Zhuang Autonomous Region. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender strips with visible golden down and an oily lustre; bright red liquor with a golden ring; a rich sweet aroma; a rich, mellow, smooth taste; and uniformly red, glossy infused leaves. Chinese original / 中文原文：identity：南丹六龙茶产自广西壮族自治区广西南丹县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细，金毫显露，色泽油润，汤色红亮有金圈，香气浓厚甜香，滋味醇厚滑口，叶底红匀有光泽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Nandan local population cultivars suitable for Nandan Liulong Tea, and introduced small- and medium-leaf cultivars and the cultivars or lines selected from them. Chinese original / 中文原文：raw_material：适制南丹六龙茶的南丹地方群体种，以及引进的中小叶种及其分离、选育的品种、品系茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Level or hilly land with deep, mineral-rich, loose and fertile soil, and soil acidity/alkalinity. Chinese original / 中文原文：environment：土层深厚，矿物质含量高、疏松肥沃、土壤酸碱度的平地或山丘地。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Young gardens: pick when shoots mature at 20–25 cm. Mature gardens: begin promptly, pick in batches, earlier shoots first and later shoots later, harvesting each flush as it emerges, evenly and thoroughly. Chinese original / 中文原文：harvest：幼龄茶园：新梢长到20～25cm成熟时采摘；成龄茶园：及时开采、分批采、先发先采、后发后采、萌发一批采一批、采匀采干净。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Processing flow: cooling and withering → rolling → oxidation → initial drying → redrying. Key processing points: 1. Cooling and withering. Use a withering trough with warm (cool) airflow at 28–30°C, spreading the leaves 3–5 cm deep. Stop when leaf water loss reaches 35%–40%. 2. Rolling. Roll for 25–40 minutes, stopping when the leaf-cell disruption rate is at least 90% and the proportion formed into strips is at least 95%. 3. Oxidation. After loosening clumps and screening the rolled leaves, place them in an oxidation room at approximately 28°C and humidity at least 95%. Oxidise for approximately 180–200 minutes, stopping at about 4 hours. 4. Initial drying. Use hot air at 80°C or below, a leaf layer 1.5–2 cm deep and a drying time of 10–15 minutes. Remove when approximately 70% dry. 5. Redrying to full dryness. Continuous dryer: 100–110°C, a leaf layer 2–2.5 cm deep and a drying time of 10–15 minutes, until fully dry. Aroma-enhancement machine: slow-dry at 90°C for 120 minutes to reach full dryness. Chinese original / 中文原文：process：加工流程：摊凉萎凋→揉捻→发酵→初烘→复烘。加工要点：1.摊凉萎凋。采用萎凋槽吹热（冷）风，温度28～30℃，摊叶厚度3～5cm，叶片失水率达35%～40%时停止。2.揉捻。时间为25-40分钟，叶细胞破碎率达90%以上，成条率达95%以上时停止揉捻。3.发酵。揉捻叶解块筛分后，入发酵间，室温28℃左右，湿度95%以上，发酵180-200分钟左右，约4小时左右即停止发酵。4.初烘。烘干热风温度80℃以下，摊叶厚度1.5～2cm，烘干时间10-15分钟，烘至七成干出茶。5.复烘足干。连续烘干机：温度100～110℃，摊叶厚度2～2.5cm，烘干时间10-15分钟，烘至足干。提香机：温度90℃，慢烘120分钟即达到足干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tightly rolled strips with visible golden down and a lustrous colour; bright red liquor with a golden rim; rich, strong sweet aroma; full-bodied, smooth taste; evenly red, glossy infused leaves. Chinese original / 中文原文：quality：外形条索紧细，金毫显露，色泽油润，汤色红亮有金圈，香气浓厚甜香，滋味醇厚滑口，叶底红匀有光泽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Liulong Tea draws on the Longma mountain tea area of Liuzhai Town, Nandan, gradually forming a production system linking companies and farmers. Modern departmental materials and cultural-tourism routes confirm its regional brand and tea-tourism development. No original record sufficient to verify an early creation year was found in this round. Chinese original / 中文原文：history：六龙茶依托南丹六寨镇龙马群山茶区，逐步形成企业连接农户的生产体系。现代部门资料与文化旅游线路能够确认其区域品牌和茶旅发展；本轮未找到足以核对早期创制年份的原始记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hechi Taxation: supporting cultivation, livestock farming and processing for rural revitalization | https://guangxi.chinatax.gov.cn/hechi/gzdt_15548/gzdt_15549/202604/t20260428_432602.html Chinese original / 中文原文：河池税务：聚力种养加工 助力乡村振兴 | https://guangxi.chinatax.gov.cn/hechi/gzdt_15548/gzdt_15549/202604/t20260428_432602.html New Year gatherings in the countryside: a folk-culture journey | https://zhuanti.mct.gov.cn/rxhmxjgn2022/guangxi/detail/2846.html Chinese original / 中文原文：乡聚过年 民俗文化之旅 | https://zhuanti.mct.gov.cn/rxhmxjgn2022/guangxi/detail/2846.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： The Liulong Tea integrated tea-and-tourism demonstration area is included in the Ministry of Culture and Tourism's folk-custom routes, and the tea is listed as a local Nandan specialty. Tea-garden production, local hospitality and food traditions, and visitor experiences together form contemporary Liulong Tea culture. Chinese original / 中文原文：culture：六龙茶茶旅融合示范区进入文化和旅游部民俗线路，茶被列为南丹地方特色物产。茶园生产、地方待客饮食和游览体验共同组成当代六龙茶文化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hechi Taxation: supporting cultivation, livestock farming and processing for rural revitalization | https://guangxi.chinatax.gov.cn/hechi/gzdt_15548/gzdt_15549/202604/t20260428_432602.html Chinese original / 中文原文：河池税务：聚力种养加工 助力乡村振兴 | https://guangxi.chinatax.gov.cn/hechi/gzdt_15548/gzdt_15549/202604/t20260428_432602.html New Year gatherings in the countryside: a folk-culture journey | https://zhuanti.mct.gov.cn/rxhmxjgn2022/guangxi/detail/2846.html Chinese original / 中文原文：乡聚过年 民俗文化之旅 | https://zhuanti.mct.gov.cn/rxhmxjgn2022/guangxi/detail/2846.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf region： The relevant protected areas of Liuzhai, Mangchang, Yueli, and Chengguan towns and Zhongbao Miao Township in Nandan County, Hechi, Guangxi Zhuang Autonomous Region. Chinese original / 中文原文：region：广西壮族自治区河池市南丹县六寨镇、芒场镇、月里镇、城关镇、中堡苗族乡相关保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Hechi Taxation: supporting cultivation, livestock farming and processing for rural revitalization | https://guangxi.chinatax.gov.cn/hechi/gzdt_15548/gzdt_15549/202604/t20260428_432602.html Chinese original / 中文原文：河池税务：聚力种养加工 助力乡村振兴 | https://guangxi.chinatax.gov.cn/hechi/gzdt_15548/gzdt_15549/202604/t20260428_432602.html New Year gatherings in the countryside: a folk-culture journey | https://zhuanti.mct.gov.cn/rxhmxjgn2022/guangxi/detail/2846.html Chinese original / 中文原文：乡聚过年 民俗文化之旅 | https://zhuanti.mct.gov.cn/rxhmxjgn2022/guangxi/detail/2846.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / black-tea product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 红茶产品加工要求 PDF pages 3419–3421, the processing section for Nandan Liulong Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The original gives fermentation as both “180–200 minutes” and “about 4 hours,” which are not fully consistent. The discrepancy is retained rather than converted into a single recommended duration. Chinese original / 中文原文：PDF第3419—3421页，南丹六龙茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件发酵时间同时写“180-200分钟”与“约4小时”，两者不完全一致；保留原文疑点，不给单一推荐时长。 1. Cooling and withering ： The original lists “spreading to cool and withering” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 摊凉萎凋：原文将“摊凉萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： The original lists “initial drying” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 初烘：原文将“初烘”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Repeat baking ： The original lists 'second baking' as stage 5 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 复烘：原文将“复烘”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tightly rolled strips with visible golden down and a lustrous colour; bright red liquor with a golden rim; rich, strong sweet aroma; full-bodied, smooth taste; evenly red, glossy infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧细，金毫显露，色泽油润，汤色红亮有金圈，香气浓厚甜香，滋味醇厚滑口，叶底红匀有光泽。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3419 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3419页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Seventy administrative villages and communities across five towns and townships in Nandan County, Guangxi: Liuzhai, Mangchang, Yueli and Chengguan towns, and Zhongbao Miao Ethnic Township. Coordinates: 107°0′13″–107°40′6″ E, 24°51′55″–25°36′48″ N. Chinese original / 中文原文：保护产地范围：广西南丹县境内的六寨镇、芒场镇、月里镇、城关镇、中堡苗族乡等5个乡镇共70个行政村（社区）。地理坐标：东经107°0′13″～107°40′6″，北纬24°51′55″～25°36′48″。 Raw materials & cultivars ： Nandan local population cultivars suitable for Nandan Liulong Tea, and introduced small- and medium-leaf cultivars and the cultivars or lines selected from them. Chinese original / 中文原文：原料与品种：适制南丹六龙茶的南丹地方群体种，以及引进的中小叶种及其分离、选育的品种、品系茶树品种。 Growing environment ： Level or hilly land with deep, mineral-rich, loose and fertile soil, and soil acidity/alkalinity. Chinese original / 中文原文：生长环境：土层深厚，矿物质含量高、疏松肥沃、土壤酸碱度的平地或山丘地。 Plucking requirements ： Young gardens: pick when shoots mature at 20–25 cm. Mature gardens: begin promptly, pick in batches, earlier shoots first and later shoots later, harvesting each flush as it emerges, evenly and thoroughly. Chinese original / 中文原文：采摘要求：幼龄茶园：新梢长到20～25cm成熟时采摘；成龄茶园：及时开采、分批采、先发先采、后发后采、萌发一批采一批、采匀采干净。 Processing requirements ： Processing flow: cooling and withering → rolling → oxidation → initial drying → redrying. Key processing points: 1. Cooling and withering. Use a withering trough with warm (cool) airflow at 28–30°C, spreading the leaves 3–5 cm deep. Stop when leaf water loss reaches 35%–40%. 2. Rolling. Roll for 25–40 minutes, stopping when the leaf-cell disruption rate is at least 90% and the proportion formed into strips is at least 95%. 3. Oxidation. After loosening clumps and screening the rolled leaves, place them in an oxidation room at approximately 28°C and humidity at least 95%. Oxidise for approximately 180–200 minutes, stopping at about 4 hours. 4. Initial drying. Use hot air at 80°C or below, a leaf layer 1.5–2 cm deep and a drying time of 10–15 minutes. Remove when approximately 70% dry. 5. Redrying to full dryness. Continuous dryer: 100–110°C, a leaf layer 2–2.5 cm deep and a drying time of 10–15 minutes, until fully dry. Aroma-enhancement machine: slow-dry at 90°C for 120 minutes to reach full dryness. Chinese original / 中文原文：加工要求：加工流程：摊凉萎凋→揉捻→发酵→初烘→复烘。加工要点：1.摊凉萎凋。采用萎凋槽吹热（冷）风，温度28～30℃，摊叶厚度3～5cm，叶片失水率达35%～40%时停止。2.揉捻。时间为25-40分钟，叶细胞破碎率达90%以上，成条率达95%以上时停止揉捻。3.发酵。揉捻叶解块筛分后，入发酵间，室温28℃左右，湿度95%以上，发酵180-200分钟左右，约4小时左右即停止发酵。4.初烘。烘干热风温度80℃以下，摊叶厚度1.5～2cm，烘干时间10-15分钟，烘至七成干出茶。5.复烘足干。连续烘干机：温度100～110℃，摊叶厚度2～2.5cm，烘干时间10-15分钟，烘至足干。提香机：温度90℃，慢烘120分钟即达到足干。 Sensory qualities ： Fine, tightly rolled strips with visible golden down and a lustrous colour; bright red liquor with a golden rim; rich, strong sweet aroma; full-bodied, smooth taste; evenly red, glossy infused leaves. Chinese original / 中文原文：感官品质：外形条索紧细，金毫显露，色泽油润，汤色红亮有金圈，香气浓厚甜香，滋味醇厚滑口，叶底红匀有光泽。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3419 The original gives oxidation time as both “180–200 minutes” and “about 4 hours,” which are not fully consistent. This uncertainty is retained without one recommended duration. Chinese original / 中文原文：原件发酵时间同时写“180-200分钟”与“约4小时”，两者不完全一致；保留原文疑点，不给单一推荐时长。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： Product searches following Yanchi Jinya, Yanchi Xiaozhong, and the Hechi Liulong Tea manufacturer still led back to encyclopedia pages, old geographical-indication specifications, tea-tourism reports, and the similarly named Yunnan Honglong. No new original black-tea SKU page was found. Green teas such as Liulong Yuya were not treated as the geographical-indication black tea. Chinese original / 中文原文：实物图核查：沿岩赤金芽、岩赤小种和河池六龙茶业厂家产品检索，仍回到百科、旧地标规范、茶旅报道及近名云南红龙。没有新红茶SKU原页；没有把六龙玉芽等绿茶当作地标红茶。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Nanchuan Dashu Tea Chinese original / 中文原文：南川大树茶 GI protection area around Jinfo Mountain, Nanchuan District, Chongqing. Chinese original / 中文原文：重庆市南川区金佛山周边地理标志保护范围 identity： Nanchuan Large-Tree Tea comes from Delong Township, Hexi Town and Guhua Township south of Jinfo Mountain, east of Baizhi Mountain and north of Sanjie Mountain in Chongqing. This entry covers the product within the protected geographical-indication area. The protection requirements describe robust leaves, a deep-green colour, a rich cultivar aroma, bright yellow-green liquor, a fresh, mellow taste with a sweet aftertaste, and yellow-green, uniform, bright infused leaves. Chinese original / 中文原文：identity：南川大树茶产自重庆市金佛山以南，柏枝山以东、三界山以北的德隆乡、合溪镇、古花乡、，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形肥壮，色泽深绿，品种香浓郁，汤色黄绿明亮，滋味鲜醇回甘，叶底黄绿匀亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： A local wild arbor-type tea cultivar unique to the Jinfoshan area, Nanchuan District, Chongqing. Chinese original / 中文原文：raw_material：重庆市南川区金佛山区特有的乔木型野生茶树地方品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Soil should be flattened sandy soil developed from Permian parent material, pH 4.5–6.5, with medium or higher fertility, at elevations of 800–1,600 m. Chinese original / 中文原文：environment：土壤要求母质为二迭纪发育而成的扁沙土，pH值4.5～6.5，中等以上肥力，产地海拔高度在800～1600m范围。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Hand-picked. Fresh leaves for quality tea require one bud with two leaves or one bud with three leaves just unfolding; those for premium named tea range from a single bud to one bud with one unfolded leaf. Chinese original / 中文原文：harvest：人工采摘，优质茶鲜叶要求一芽二叶和一芽三叶初展，名茶鲜叶要求单芽至一芽一叶开展。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. High-quality tea sequence: fresh leaves → spreading → heat-fixing → rolling → drying. 2. Specialty tea sequence: fresh leaves → spreading/cooling → heat-fixing → rolling → shaping → drying → sieving → packaging. Chinese original / 中文原文：process：1.优质茶加工流程为：鲜叶→摊放→杀青→揉捻→干燥。2.名茶的加工流程为：鲜叶→摊晾→杀青→揉捻→做形→干燥→筛分→包装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Plump appearance, dark green, rich cultivar aroma, bright yellow-green liquor, fresh and mellow taste with returning sweetness, and yellow-green, even, bright infused leaves. Chinese original / 中文原文：quality：外形肥壮，色泽深绿，品种香浓郁，汤色黄绿明亮，滋味鲜醇回甘，叶底黄绿匀亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： In an on-site interview, Liu Qinjin recalled visiting Nanchuan in 1979 to investigate large-tree tea. The related research led the Sichuan Tea Society to hold an identification meeting in 1982; further protection, registration and germplasm research followed after 2017. Local people had experience using the tea before scientific investigation, so the date of research discovery must not be presented as the date it was first drunk. Chinese original / 中文原文：history：刘勤晋的现场采访回忆1979年到南川考察大树茶，相关研究推动1982年四川省茶叶学会召开鉴定会；2017年后又开展保护、登记与种质研究。当地人在科学调查以前已有利用经验，不能把研究发现时间写成首次饮用时间。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A 'Large Leaf' Grew into a Major Industry Worth 150 Million Yuan a Year — He Discovered Nanchuan Big-Tree Tea | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202310/t20231016_12431470.html Chinese original / 中文原文：一片“大树叶”长成了年产值1.5亿元的“大产业”——他发现了南川大树茶 | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202310/t20231016_12431470.html Nanchuan: one leaf revitalizes a landscape | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html Chinese original / 中文原文：南川：一片叶子激活一方山水 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html culture： Villagers once boiled large-tree tea into an everyday drink commonly called “Ganjin Tang,” or energy broth. Today, the history and culture museum in Chashu Village, Delong, preserves survey materials, while master-apprentice teaching and harvest-opening events jointly present village memories and scientific research. Chinese original / 中文原文：culture：村民曾把大树茶煮成俗称“干劲汤”的日常饮品。今天德隆茶树村的历史文化馆保存调查资料，制茶师徒传习和开采活动让山村生活记忆与科学研究共同展示。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A 'Large Leaf' Grew into a Major Industry Worth 150 Million Yuan a Year — He Discovered Nanchuan Big-Tree Tea | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202310/t20231016_12431470.html Chinese original / 中文原文：一片“大树叶”长成了年产值1.5亿元的“大产业”——他发现了南川大树茶 | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202310/t20231016_12431470.html Nanchuan: one leaf revitalizes a landscape | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html Chinese original / 中文原文：南川：一片叶子激活一方山水 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html region： GI protection area around Jinfo Mountain, Nanchuan District, Chongqing. Chinese original / 中文原文：region：重庆市南川区金佛山周边地理标志保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A 'Large Leaf' Grew into a Major Industry Worth 150 Million Yuan a Year — He Discovered Nanchuan Big-Tree Tea | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202310/t20231016_12431470.html Chinese original / 中文原文：一片“大树叶”长成了年产值1.5亿元的“大产业”——他发现了南川大树茶 | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202310/t20231016_12431470.html Nanchuan: one leaf revitalizes a landscape | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html Chinese original / 中文原文：南川：一片叶子激活一方山水 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html Step-by-step processing / 2025 geographical indication protection requirements / high-quality tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 优质茶 PDF pages 3505–3507, the processing section for Nanchuan Dashu Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3505—3507页，南川大树茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading ： The original lists 'spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊放：原文将“摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 geographical indication protection requirements / famous tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 名茶 PDF pages 3505–3507, the processing section for Nanchuan Dashu Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3505—3507页，南川大树茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading to air ： The original lists 'spreading and airing' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊晾：原文将“摊晾”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Shaping ： The original lists “shaping” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 做形：原文将“做形”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Sieving ： The original lists 'sieving' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 筛分：原文将“筛分”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Packaging ： The original lists “packaging” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 包装：原文将“包装”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Plump appearance, dark green, rich cultivar aroma, bright yellow-green liquor, fresh and mellow taste with returning sweetness, and yellow-green, even, bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形肥壮，色泽深绿，品种香浓郁，汤色黄绿明亮，滋味鲜醇回甘，叶底黄绿匀亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3505 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3505页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / green-tea product requirements. ： Dry-leaf appearance: plump and robust, deep green. Liquor colour: bright yellow-green. Aroma: rich cultivar character. Taste: fresh, mellow, returning sweetness. Infused leaves: evenly bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 绿茶产品保护要求：干茶外形：外形肥壮，色泽深绿；汤色：黄绿明亮；香气：品种香浓郁；滋味：鲜醇回甘；叶底：黄绿匀亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 3505–3507, Nanchuan Dashucha quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3505—3507页，南川大树茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Five towns and townships south of Jinfo Mountain, east of Baizhi Mountain and north of Sanjie Mountain: Delong Township, Hexi Town, Guhua Township, Dayou Town and Sanquan Town (Mazui Village). The boundary extends east to Shijia Village in Guhua Township, south to Caoba Village in Hexi Town, west to Chashu Village in Delong Township, and north to Mazui Village in Sanquan Town. Coordinates: 107°02′09″–107°18′06″ E, 28°31′48″–28°53′16″ N. Chinese original / 中文原文：保护产地范围：金佛山以南，柏枝山以东、三界山以北的德隆乡、合溪镇、古花乡、大有镇、三泉镇（马嘴村）5个乡镇。东到古花乡的时家村，南到合溪镇的草坝村，西到德隆乡茶树村，北到三泉镇的马嘴村。地理坐标：东经107°02′09″～107°18′06″，北纬28°31′48″～28°53′16″。 Raw materials & cultivars ： A local wild arbor-type tea cultivar unique to the Jinfoshan area, Nanchuan District, Chongqing. Chinese original / 中文原文：原料与品种：重庆市南川区金佛山区特有的乔木型野生茶树地方品种。 Growing environment ： Soil should be flattened sandy soil developed from Permian parent material, pH 4.5–6.5, with medium or higher fertility, at elevations of 800–1,600 m. Chinese original / 中文原文：生长环境：土壤要求母质为二迭纪发育而成的扁沙土，pH值4.5～6.5，中等以上肥力，产地海拔高度在800～1600m范围。 Plucking requirements ： Hand-picked. Fresh leaves for quality tea require one bud with two leaves or one bud with three leaves just unfolding; those for premium named tea range from a single bud to one bud with one unfolded leaf. Chinese original / 中文原文：采摘要求：人工采摘，优质茶鲜叶要求一芽二叶和一芽三叶初展，名茶鲜叶要求单芽至一芽一叶开展。 Processing requirements ： 1. High-quality tea sequence: fresh leaves → spreading → heat-fixing → rolling → drying. 2. Specialty tea sequence: fresh leaves → spreading/cooling → heat-fixing → rolling → shaping → drying → sieving → packaging. Chinese original / 中文原文：加工要求：1.优质茶加工流程为：鲜叶→摊放→杀青→揉捻→干燥。2.名茶的加工流程为：鲜叶→摊晾→杀青→揉捻→做形→干燥→筛分→包装。 Sensory qualities ： Plump appearance, dark green, rich cultivar aroma, bright yellow-green liquor, fresh and mellow taste with returning sweetness, and yellow-green, even, bright infused leaves. Chinese original / 中文原文：感官品质：外形肥壮，色泽深绿，品种香浓郁，汤色黄绿明亮，滋味鲜醇回甘，叶底黄绿匀亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3505 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： Five new targeted queries followed Taobao, manufacturers, cooperatives, Tianlüyuan, and Biyu Longya after excluding the old official website; two new original tea-expo pages were read. The named 2024 sample was explicitly Delong Guqiaohong black tea and was excluded. Although the 2017 Tianlüyuan award list names the product, the three images actually viewed show a tasting event and a multi-tea display cabinet whose corresponding labels could not be read; none is a standalone finished-tea image that can be linked to this green tea. Shajingshan large-tree tea in a new government search result was also explicitly black tea; it was excluded at the search stage and the page was not visited. Chinese original / 中文原文：实物图核查：5条新定向查询沿淘宝、生产企业、合作社、天绿园及排除旧官网后的碧玉龙芽；读2个新茶博会原页。2024具名样本明确为德隆古乔红红茶，排除；2017天绿园获奖名单虽具名，3张实看照片是品鉴会及未能读出对应标签的多茶展柜，无可绑定本条绿茶的独立成品图。新政府结果中的沙景山大树茶也明确为红茶，仅检索排除，未访问。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Nanchuan Jinfo Yucui Tea Chinese original / 中文原文：南川金佛玉翠茶 The GI protected area of Nanchuan District, Chongqing, centred on the main tea area in the northern Nanchuan Ecological Agriculture Park. Chinese original / 中文原文：重庆市南川区地理标志保护范围（以南川北部生态农业园主产茶区为中心） identity： Nanchuan Jinfo Yucui Tea comes from the main tea-producing area of Chongqing's northern ecological agricultural park. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, straight, lustrous green leaves, bright tender-green liquor, a lasting chestnut aroma, a rich, mellow, refreshing taste, and bright yellow-green infused leaves. Chinese original / 中文原文：identity：南川金佛玉翠茶产自重庆市北部生态农业园主产茶区，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧直绿润，汤色嫩绿明亮，栗香持久，滋味浓醇爽口，叶底黄绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Mainly nationally or provincially approved improved medium-/small-leaf cultivars such as Fuding Dabai, Bayu Tezao, Mengshan No. 9, Mingshan 131, and Zaobaijian No. 5, alongside local medium-/small-leaf seed-propagated populations. Chinese original / 中文原文：raw_material：以福鼎大白茶、巴渝特早、蒙山9号、名山131、早白尖5号等国家级或省级茶树中、小叶优良品种和当地中、小叶群体品种为主。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： Elevation 600–1200 m; soil pH 4.5–6.5; purple and yellow-clay soils with balanced sand/clay content, at least 35 cm deep. Chinese original / 中文原文：environment：海拔高度600～1200m，土壤pH值4.5～6.5，土壤类型为砂、粘适中的紫色土和黄泥土，土层深度35cm以上。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf harvest： Pick by hand. Harvesting may begin when each square meter of canopy has 10–15 buds meeting the picking standard; around Qingming is the preferred season. Grade fresh leaves according to the product’s grading requirements. The picking standard is one bud with one leaf, with buds and leaves uniform in size and free of pest/disease damage, purple buds, and hollow buds. Chinese original / 中文原文：harvest：人工采摘，当茶树蓬面每平方米有10～15个茶芽符合采摘标准时为开采适期，以清明前后为最宜采摘期。按产品分级要求对鲜叶规格相应分级，采摘标准为一芽一叶，芽叶大小匀称整齐，无病虫害芽叶、紫芽、空心芽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Spreading fresh leaves → heat-fixing → initial rolling → strip straightening → shaping and raising the down → final drying → sorting and removing foreign matter. Key processing points: 1. Spreading fresh leaves. Use cooling beds or troughs, spreading about 5 cm deep at room temperature for 4–6 hours. 2. Heat-fixing. Use a rotary-drum heat-fixing machine at 200–240°C, with a feed rate of 25–30 kg per hour. 3. Initial rolling. After rapidly spreading the heat-fixed leaves to cool, use a Model 30 or 40 rolling machine with light or no pressure for 10–15 minutes. 4. Strip straightening. After cooling and breaking up the rolled leaves, use a strip-straightening machine at 80–100°C with a load of 0.5–1 kg. Remove and spread to cool when 70%–80% dry. 5. Shaping and raising the down. In an electric pan at 60–70°C, repeatedly rub, roll, straighten, and shape by hand until 90% dry, then remove and spread to cool. 6. Final drying. Use a dryer at 60–80°C until 95% dry and the leaves can be rubbed into powder, then remove and spread to cool. 7. Sorting and removing foreign matter. Pick out foreign matter by hand and remove fines. Chinese original / 中文原文：process：鲜叶摊放→杀青→初揉→理条→做形提毫→足干→整理去杂。加工要点：1.鲜叶摊放。用摊凉床或摊凉槽摊凉，厚度5cm左右，室温下摊凉4-6小时。2.杀青。用滚筒式杀青机杀青，锅温控制在200～240℃，投叶量控制在每小时25～30kg。3.初揉。杀青叶经快速摊凉后，用30型或40型揉捻机轻压或无压揉捻10-15分钟。4.理条。揉捻叶经摊凉解块后，用条机进行理条，其温度控制在80～100℃，投叶量0.5～1kg，达7～8成干下机摊凉。5.做形提毫。在锅温60～70℃的电炒锅内手工反复搓揉、理条做形达9成干起锅摊凉。6.足干。用烘干机足火干燥，温度60～80℃，达9成半干，手捻成末即下机摊凉。7.整理去杂。用手工捡除杂物并除末。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Tight, straight, green and lustrous leaves; tender-green bright liquor; lasting chestnut aroma; rich, mellow and refreshing taste; yellow-green bright infused leaves. Chinese original / 中文原文：quality：外形紧直绿润，汤色嫩绿明亮，栗香持久，滋味浓醇爽口，叶底黄绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Nanchuan Jinfo Yucui is a modern premium-green-tea brand from Nanchuan. A 2020 municipal-government report records local adoption of Jinfo Yucui quality-management rules and premium-green-tea development in Nanchuan's northern tea area, providing verifiable evidence of the brand's standardization phase. Chinese original / 中文原文：history：南川金佛玉翠是南川现代名优绿茶品牌。2020年市政府报道记录当地制定金佛玉翠质量管理规范，并在南川北部茶区发展名优绿茶，提供品牌规范化阶段的可查证资料。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Developing Efficient Mountain Agriculture and Urban Leisure Farming: Nanchuan Advances Rural Industry Revitalization | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202008/t20200804_8627876.html Chinese original / 中文原文：聚力发展现代山地特色高效农业和都市休闲农业 南川做好乡村产业振兴大文章 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202008/t20200804_8627876.html Nanchuan: one leaf revitalizes a landscape | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html Chinese original / 中文原文：南川：一片叶子激活一方山水 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html culture： Jinfo Mountain is an important source of Nanchuan tea's regional identity. Specialty green teas and large-tree tea both participate in local tea-culture displays and tea-tourism activities, but each has its own raw-material and processing requirements and cannot substitute for the other. Chinese original / 中文原文：culture：金佛山是南川茶叶区域形象的重要来源，名优绿茶与大树茶共同参与地方茶文化展示和茶旅活动；二者各有原料和加工要求，不能互相替代。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Developing Efficient Mountain Agriculture and Urban Leisure Farming: Nanchuan Advances Rural Industry Revitalization | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202008/t20200804_8627876.html Chinese original / 中文原文：聚力发展现代山地特色高效农业和都市休闲农业 南川做好乡村产业振兴大文章 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202008/t20200804_8627876.html Nanchuan: one leaf revitalizes a landscape | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html Chinese original / 中文原文：南川：一片叶子激活一方山水 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html region： The GI protected area of Nanchuan District, Chongqing, centred on the main tea area in the northern Nanchuan Ecological Agriculture Park. Chinese original / 中文原文：region：重庆市南川区地理标志保护范围（以南川北部生态农业园主产茶区为中心） Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Developing Efficient Mountain Agriculture and Urban Leisure Farming: Nanchuan Advances Rural Industry Revitalization | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202008/t20200804_8627876.html Chinese original / 中文原文：聚力发展现代山地特色高效农业和都市休闲农业 南川做好乡村产业振兴大文章 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202008/t20200804_8627876.html Nanchuan: one leaf revitalizes a landscape | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html Chinese original / 中文原文：南川：一片叶子激活一方山水 | https://www.cq.gov.cn/ywdt/zwhd/qxdt/202505/t20250523_14650374.html Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 3508–3510, the Nanchuan Jinfo Yucui Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3508—3510页，南川金佛玉翠茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： Spread on cooling beds or troughs about 5 cm thick, at room temperature for 4–6 hours. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：用摊凉床或摊凉槽摊凉，厚度5cm左右，室温下摊凉4-6小时。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Use a drum heat-fixing machine, keeping pan temperature at 200–240°C and leaf feed at 25–30 kg per hour. Key observations: Chinese original / 中文原文：2. 杀青：用滚筒式杀青机杀青，锅温控制在200～240℃，投叶量控制在每小时25～30kg。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Initial rolling ： After rapidly spreading heat-fixed leaves to cool, roll for 10–15 minutes in a model 30 or 40 machine with light or no pressure. Key observations: Chinese original / 中文原文：3. 初揉：杀青叶经快速摊凉后，用30型或40型揉捻机轻压或无压揉捻10-15分钟。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening ： After spreading rolled leaves to cool and breaking up clumps, use a strip-shaping machine at 80–100°C, with a leaf load of Key observations: Chinese original / 中文原文：4. 理条：揉捻叶经摊凉解块后，用条机进行理条，其温度控制在80～100℃，投叶量 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Shaping and bringing out down ： Repeatedly hand-rub, roll and shape strips in an electric pan at 60–70°C until 90% dry, then remove and spread to cool. Key observations: Chinese original / 中文原文：5. 做形提毫：在锅温60～70℃的电炒锅内手工反复搓揉、理条做形达9成干起锅摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Final drying ： Final-fire in a dryer at 60–80°C until about 95% dry and crumbly when rubbed, then remove and spread to cool. Key observations: Chinese original / 中文原文：6. 足干：用烘干机足火干燥，温度60～80℃，达9成半干，手捻成末即下机摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Finishing and removing extraneous material ： Remove impurities and fines by hand. Key observations: Chinese original / 中文原文：7. 整理去杂：用手工捡除杂物并除末。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, straight, green and lustrous leaves; tender-green bright liquor; lasting chestnut aroma; rich, mellow and refreshing taste; yellow-green bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形紧直绿润，汤色嫩绿明亮，栗香持久，滋味浓醇爽口，叶底黄绿明亮。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3508 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3508页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tight, straight, green and lustrous; liquor colour: tender green and bright; aroma: lasting chestnut fragrance; taste: rich, mellow and refreshing; infused leaves: yellow-green and bright. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：紧直绿润；汤色：嫩绿明亮；香气：栗香持久；滋味：浓醇爽口；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 3508–3510, Nanchuan Jinfo Yucui Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3508—3510页，南川金佛玉翠茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Twenty towns and townships in the northern ecological agricultural park's main tea-producing area—Daguan, Xinglong, Qianfeng, Muliang, Hetu, Shixi, Lixianghu, Taipingchang, Baisha, Mingyu, Lengshui, Minzhu, Fengyan, Fushou, Tiecun, Shiqiang, Zhongqiao, Qilong, Shentong and Shilian—and nine towns, townships or subdistricts in the central economic belt's premium green-tea area—Dongcheng, Nancheng, Xicheng, Shuijiang, Nanping, Sanquan (excluding the former Mazui), Yuquan, Jinshan and Toudu. The total is 29 towns, townships and subdistricts. Coordinates: 106°54′–107°27′ E, 28°46′–29°30′ N. Chinese original / 中文原文：保护产地范围：北部生态农业园主产茶区的大观、兴隆、乾丰、木凉、河图、石溪、黎香湖、太平场、白沙、鸣玉、冷水、民主、丰岩、福寿、铁村、石墙、中桥、骑龙、神童、石莲20个乡镇和中部经济带名优绿茶区的东城、南城、西城、水江、南平、三泉（原马嘴除外）、鱼泉、金山、头渡9个乡镇、街道办事处，共计29个乡镇、街道办事处。地理坐标：东经106°54′～107°27′，北纬28°46′～29°30′。 Raw materials & cultivars ： Mainly nationally or provincially approved improved medium-/small-leaf cultivars such as Fuding Dabai, Bayu Tezao, Mengshan No. 9, Mingshan 131, and Zaobaijian No. 5, alongside local medium-/small-leaf seed-propagated populations. Chinese original / 中文原文：原料与品种：以福鼎大白茶、巴渝特早、蒙山9号、名山131、早白尖5号等国家级或省级茶树中、小叶优良品种和当地中、小叶群体品种为主。 Growing environment ： Elevation 600–1200 m; soil pH 4.5–6.5; purple and yellow-clay soils with balanced sand/clay content, at least 35 cm deep. Chinese original / 中文原文：生长环境：海拔高度600～1200m，土壤pH值4.5～6.5，土壤类型为砂、粘适中的紫色土和黄泥土，土层深度35cm以上。 Plucking requirements ： Pick by hand. Harvesting may begin when each square meter of canopy has 10–15 buds meeting the picking standard; around Qingming is the preferred season. Grade fresh leaves according to the product’s grading requirements. The picking standard is one bud with one leaf, with buds and leaves uniform in size and free of pest/disease damage, purple buds, and hollow buds. Chinese original / 中文原文：采摘要求：人工采摘，当茶树蓬面每平方米有10～15个茶芽符合采摘标准时为开采适期，以清明前后为最宜采摘期。按产品分级要求对鲜叶规格相应分级，采摘标准为一芽一叶，芽叶大小匀称整齐，无病虫害芽叶、紫芽、空心芽。 Processing requirements ： Spreading fresh leaves → heat-fixing → initial rolling → strip straightening → shaping and raising the down → final drying → sorting and removing foreign matter. Key processing points: 1. Spreading fresh leaves. Use cooling beds or troughs, spreading about 5 cm deep at room temperature for 4–6 hours. 2. Heat-fixing. Use a rotary-drum heat-fixing machine at 200–240°C, with a feed rate of 25–30 kg per hour. 3. Initial rolling. After rapidly spreading the heat-fixed leaves to cool, use a Model 30 or 40 rolling machine with light or no pressure for 10–15 minutes. 4. Strip straightening. After cooling and breaking up the rolled leaves, use a strip-straightening machine at 80–100°C with a load of 0.5–1 kg. Remove and spread to cool when 70%–80% dry. 5. Shaping and raising the down. In an electric pan at 60–70°C, repeatedly rub, roll, straighten, and shape by hand until 90% dry, then remove and spread to cool. 6. Final drying. Use a dryer at 60–80°C until 95% dry and the leaves can be rubbed into powder, then remove and spread to cool. 7. Sorting and removing foreign matter. Pick out foreign matter by hand and remove fines. Chinese original / 中文原文：加工要求：鲜叶摊放→杀青→初揉→理条→做形提毫→足干→整理去杂。加工要点：1.鲜叶摊放。用摊凉床或摊凉槽摊凉，厚度5cm左右，室温下摊凉4-6小时。2.杀青。用滚筒式杀青机杀青，锅温控制在200～240℃，投叶量控制在每小时25～30kg。3.初揉。杀青叶经快速摊凉后，用30型或40型揉捻机轻压或无压揉捻10-15分钟。4.理条。揉捻叶经摊凉解块后，用条机进行理条，其温度控制在80～100℃，投叶量0.5～1kg，达7～8成干下机摊凉。5.做形提毫。在锅温60～70℃的电炒锅内手工反复搓揉、理条做形达9成干起锅摊凉。6.足干。用烘干机足火干燥，温度60～80℃，达9成半干，手捻成末即下机摊凉。7.整理去杂。用手工捡除杂物并除末。 Sensory qualities ： Tight, straight, green and lustrous leaves; tender-green bright liquor; lasting chestnut aroma; rich, mellow and refreshing taste; yellow-green bright infused leaves. Chinese original / 中文原文：感官品质：外形紧直绿润，汤色嫩绿明亮，栗香持久，滋味浓醇爽口，叶底黄绿明亮。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3508 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Nanchuan Jinfo Yucui Tea dry leaves (Daguan sample) Chinese original / 中文原文：实物图：南川金佛玉翠茶干茶（大观样本） https://p2.itc.cn/q_70/images03/20210701/0a9878f083c642dda87d217a2b56830a.jpeg https://www.sohu.com/a/474910299_120388781 Basis for the match: The article republished by Shangyou News explicitly names Nanchuan and Daguan Jinfo Yucui. The image adjoins text describing its dry tea and retains the Yucha Net watermark. Chinese original / 中文原文：对应依据：上游新闻转载文章明确南川及大观金佛玉翠，图邻大观金佛玉翠干茶文字，原图保留渝茶网水印。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： The Daguan Jinfo Yucui sample in the original report. Image source: Yu Tea Net; the article draws on Shilingzhe, Chongqing Tea Net, and other materials. Chinese original / 中文原文：样本范围：原报道大观金佛玉翠样本；图片来源渝茶网，文章汇集拾令者、重庆茶叶网等资料。 Xiushan Tea Chinese original / 中文原文：秀山茶叶 Xiushan Tujia and Miao Autonomous County, Chongqing Chinese original / 中文原文：重庆市秀山土家族苗族自治县 identity： Xiushan Tea comes from Xiushan Tujia and Miao Autonomous County, Chongqing. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender strips with bud tips and a lustrous yellow-green colour. Chinese original / 中文原文：identity：秀山茶叶产自重庆市秀山土家族苗族自治县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细、有锋苗，色泽黄绿润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Select improved tea cultivars Fuding Dahao and Shuyong No. 1. Chinese original / 中文原文：raw_material：选择福鼎大毫和蜀永1号茶树良种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： At elevations of 700 m or above, away from pollution sources, select deep, fertile, slightly acidic yellow or red soils. Chinese original / 中文原文：environment：海拔在700m以上，远离污染源，选择土层深厚、土壤肥沃，呈微酸性的黄壤土、红壤土。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Pick promptly, repeatedly and in separate batches. At least 70% of Xiushan tea material consists of spring shoots with one bud and two leaves; at most 30% consists of one bud and one leaf or one bud and three leaves. Pick by hand, hold the fresh leaves in bamboo containers, and promptly transport them to the processing factory in dedicated vehicles. On entering the workshop, manually remove impurities from the material. Spread, heat-fix, roll and dry each grade separately according to the grading standards. Key processing points: 1. Spreading. Allow fresh leaves to lose some moisture and their constituents to change, facilitating heat-fixing and the development of excellent internal quality. Spread 3–10 cm deep, using thinner layers in hot weather. Turn every 30 minutes. For rain-wet leaves, first ventilate to remove surface water. 2. Heat-fixing. High temperature inactivates enzymes, prevents enzymatic changes and promotes hydrolysis and oxidation reactions, laying the foundation for good quality. Considerable moisture loss softens the leaves for shaping. After heat-fixing, the leaves should be dark green and soft, with stems that bend without breaking; they should form a clump when held but separate when tossed, and display a fresh aroma. 3. Rolling. Disrupt leaf tissue cells in a controlled manner to curl the leaves tightly into strips. The proportion formed into strips should be 90%, with uniform, tight strips, moderate juice release and less than 2% broken tea. 4. Drying. Remove moisture and set the tea's shape, developing its external and internal quality. After initial drying, moisture content should be 35%–40%; the leaves should not stick to the hands and should form a clump when squeezed but separate when released. After redrying, moisture content should be 15%–20%; the strips should be relatively dry and firm, snap when bent and feel prickly in the hand, with a noticeable tea aroma. Chinese original / 中文原文：process：及时、分批、多次采摘，秀山茶叶70%以上原料为春季1芽2叶，30%以下为1芽1叶及1芽3叶。人工采摘，鲜叶用竹制器具盛装，使用专用车辆及时运输到加工厂加工，原料进入车间后要实行人工消除其中的杂质。；按照分级标准进行分级摊青、杀青、揉捻、烘干等。加工要点：1.摊青。使鲜叶散失一定水分，促使内含物变化，便于杀青和有利于优异内质的形成。摊叶厚度3～10cm。天气炎热时薄摊。每30分钟翻动一次。雨水叶先通风吹去叶表水分。2.杀青。以高温破坏酶活性，阻止酶促变化，促进水解、氧化反应，奠定优良品质基础。散失大量水分，使叶质柔软，便于造型。杀青后叶色暗绿、叶质柔软，梗折不断，手握成团，抛之即散，清香显露。3.揉捻。有控制地破坏叶组织细胞，使叶片卷紧成条。成条率90%，成条均匀，条索紧结，茶汁溢出适度，碎茶率低于2%。4.烘干。散失水分，使茶叶定型，塑造外形内质品质。初烘叶含水35%～40%，叶不粘手，可捏成团，松开即散。复烘叶含水15%～20%，茶条已较干硬，可折断，握之刺手，茶香显露。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： Fine, tightly rolled strips with pointed tips and a lustrous yellow-green colour. Lasting fresh fragrance, fresh and brisk taste, bright yellow-green liquor, and tender, even, bright yellow-green infused leaves. Chinese original / 中文原文：quality：外形条索紧细、有锋苗，色泽黄绿润。内质清香持久，滋味鲜爽，汤色黄绿明亮，叶底黄绿亮、嫩匀。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： At a 2022 press conference, a Xiushan local official recalled late-Qing/early-Republican tea names including Hong’an Mengdong Tea, Zhongling Pingyi Tea, and Haiyang Jianshan Tea. This shows that the county’s tea industry draws on several regional traditions; a single ancient inventor should not be assigned to the modern regional product “Xiushan Tea.” Chinese original / 中文原文：history：秀山地方负责人在2022年新闻发布会上回顾清末民初洪安猛洞茶、钟灵平邑茶、海洋尖山茶等地方茶名。这表明县域茶业由多个茶区传统汇成，现代“秀山茶叶”区域产品不宜设定唯一的古代创制者。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Press conference for Chongqing's fifth tea competition | https://nyncw.cq.gov.cn/hdjl_161/xwfbh/202204/t20220411_10606005.html Chinese original / 中文原文：重庆第五届斗茶大赛新闻发布会 | https://nyncw.cq.gov.cn/hdjl_161/xwfbh/202204/t20220411_10606005.html April Is Busy with Tea in the Border Town: A Small Mountain County's Path to Prosperity Through Tea | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202404/t20240408_13111937.html Chinese original / 中文原文：边城四月为茶忙 深山小县的“致富茶道” | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202404/t20240408_13111937.html culture： Xiushan shares knowledge of picking, processing and tasting through tea competitions, picking festivals, cultural festivals and public tea-drinking activities, connecting garden visits with border-town rural life. Earlier local tea names also become part of contemporary regional identity. Chinese original / 中文原文：culture：秀山通过斗茶、采茶节、茶文化节和全民饮茶活动传递采制品评知识，茶园游览与边城乡村生活相结合。早期地方茶名也成为当代区域认同的一部分。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Press conference for Chongqing's fifth tea competition | https://nyncw.cq.gov.cn/hdjl_161/xwfbh/202204/t20220411_10606005.html Chinese original / 中文原文：重庆第五届斗茶大赛新闻发布会 | https://nyncw.cq.gov.cn/hdjl_161/xwfbh/202204/t20220411_10606005.html April Is Busy with Tea in the Border Town: A Small Mountain County's Path to Prosperity Through Tea | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202404/t20240408_13111937.html Chinese original / 中文原文：边城四月为茶忙 深山小县的“致富茶道” | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202404/t20240408_13111937.html region： Xiushan Tujia and Miao Autonomous County, Chongqing Chinese original / 中文原文：region：重庆市秀山土家族苗族自治县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Press conference for Chongqing's fifth tea competition | https://nyncw.cq.gov.cn/hdjl_161/xwfbh/202204/t20220411_10606005.html Chinese original / 中文原文：重庆第五届斗茶大赛新闻发布会 | https://nyncw.cq.gov.cn/hdjl_161/xwfbh/202204/t20220411_10606005.html April Is Busy with Tea in the Border Town: A Small Mountain County's Path to Prosperity Through Tea | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202404/t20240408_13111937.html Chinese original / 中文原文：边城四月为茶忙 深山小县的“致富茶道” | https://nyncw.cq.gov.cn/zwxx_161/mtbb/202404/t20240408_13111937.html Step-by-step processing / 2025 GI protection requirements / named-product processing requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 具名产品加工要求 PDF pages 3554–3557, the processing section for Xiushan Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. Chinese original / 中文原文：PDF第3554—3557页，秀山茶叶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading fresh leaves ： Allow fresh leaves to lose some moisture and their constituents to change, facilitating heat-fixing and the development of excellent internal quality. Spread 3–10 cm deep, using thinner layers in hot weather. Turn every 30 minutes. For rain-wet leaves, first ventilate to remove surface water. Key observations: Chinese original / 中文原文：1. 摊青：使鲜叶散失一定水分，促使内含物变化，便于杀青和有利于优异内质的形成。摊叶厚度3～10cm。天气炎热时薄摊。每30分钟翻动一次。雨水叶先通风吹去叶表水分。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： High heat destroys enzyme activity, halts enzymatic changes, promotes hydrolysis and oxidation reactions, and establishes the basis for good quality. Substantial moisture loss softens the leaves for shaping. After heat-fixing, leaves are dark green and soft; stems bend without breaking; the leaves form a ball when held and disperse when tossed, with a distinct fresh fragrance. Key observations: Chinese original / 中文原文：2. 杀青：以高温破坏酶活性，阻止酶促变化，促进水解、氧化反应，奠定优良品质基础。散失大量水分，使叶质柔软，便于造型。杀青后叶色暗绿、叶质柔软，梗折不断，手握成团，抛之即散，清香显露。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Disrupt leaf tissue cells in a controlled manner so the leaves roll tightly into strips. Targets: 90% strip formation, even tight strips, moderate juice expression, and less than 2% broken tea. Key observations: Chinese original / 中文原文：3. 揉捻：有控制地破坏叶组织细胞，使叶片卷紧成条。成条率90%，成条均匀，条索紧结，茶汁溢出适度，碎茶率低于2%。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying by baking ： Remove moisture to set the tea's shape and develop appearance and internal quality. After initial drying, moisture is 35%–40%; leaves do not stick to the hand, form a ball when squeezed and separate when released. After second drying, moisture is 15%–20%; strips are relatively dry and firm, break when bent, feel prickly when held and release a distinct tea aroma. Key observations: Chinese original / 中文原文：4. 烘干：散失水分，使茶叶定型，塑造外形内质品质。初烘叶含水35%～40%，叶不粘手，可捏成团，松开即散。复烘叶含水15%～20%，茶条已较干硬，可折断，握之刺手，茶香显露。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tightly rolled strips with pointed tips and a lustrous yellow-green colour. Lasting fresh fragrance, fresh and brisk taste, bright yellow-green liquor, and tender, even, bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧细、有锋苗，色泽黄绿润。内质清香持久，滋味鲜爽，汤色黄绿明亮，叶底黄绿亮、嫩匀。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3554 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3554页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: fine, tight strips with pointed tips, lustrous yellow-green. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: fresh and brisk. Infused leaves: bright yellow-green, tender and even. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧细、有锋苗，黄绿润；汤色：黄绿明亮；香气：清香持久；滋味：鲜爽；叶底：黄绿亮、嫩匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 3554–3557, Xiushan Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3554—3557页，秀山茶叶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： Eleven towns and townships containing 109 administrative villages in Xiushan Tujia and Miao Autonomous County: Zhongling, Aikou, Hong'an, Erong, Qingxichang, Yajiang and Xikou towns; Xiaoxi and Zhongping townships; Yongdong Town; and Haiyang Township. Coordinates: 108°43′6″–109°18′58″ E, 28°9′43″–28°53′5″ N. Chinese original / 中文原文：保护产地范围：秀山土家族苗族自治县所辖钟灵镇、隘口镇、洪安镇、峨溶镇、清溪场镇、雅江镇、溪口镇、孝溪乡、中平乡、涌洞镇、海洋乡共11个乡镇109个行政村。地理坐标：东经108°43′6″～109°18′58″，北纬28°9′43″～28°53′5″。 Raw materials & cultivars ： Select improved tea cultivars Fuding Dahao and Shuyong No. 1. Chinese original / 中文原文：原料与品种：选择福鼎大毫和蜀永1号茶树良种。 Growing environment ： At elevations of 700 m or above, away from pollution sources, select deep, fertile, slightly acidic yellow or red soils. Chinese original / 中文原文：生长环境：海拔在700m以上，远离污染源，选择土层深厚、土壤肥沃，呈微酸性的黄壤土、红壤土。 Processing requirements ： Pick promptly, repeatedly and in separate batches. At least 70% of Xiushan tea material consists of spring shoots with one bud and two leaves; at most 30% consists of one bud and one leaf or one bud and three leaves. Pick by hand, hold the fresh leaves in bamboo containers, and promptly transport them to the processing factory in dedicated vehicles. On entering the workshop, manually remove impurities from the material. Spread, heat-fix, roll and dry each grade separately according to the grading standards. Key processing points: 1. Spreading. Allow fresh leaves to lose some moisture and their constituents to change, facilitating heat-fixing and the development of excellent internal quality. Spread 3–10 cm deep, using thinner layers in hot weather. Turn every 30 minutes. For rain-wet leaves, first ventilate to remove surface water. 2. Heat-fixing. High temperature inactivates enzymes, prevents enzymatic changes and promotes hydrolysis and oxidation reactions, laying the foundation for good quality. Considerable moisture loss softens the leaves for shaping. After heat-fixing, the leaves should be dark green and soft, with stems that bend without breaking; they should form a clump when held but separate when tossed, and display a fresh aroma. 3. Rolling. Disrupt leaf tissue cells in a controlled manner to curl the leaves tightly into strips. The proportion formed into strips should be 90%, with uniform, tight strips, moderate juice release and less than 2% broken tea. 4. Drying. Remove moisture and set the tea's shape, developing its external and internal quality. After initial drying, moisture content should be 35%–40%; the leaves should not stick to the hands and should form a clump when squeezed but separate when released. After redrying, moisture content should be 15%–20%; the strips should be relatively dry and firm, snap when bent and feel prickly in the hand, with a noticeable tea aroma. Chinese original / 中文原文：加工要求：及时、分批、多次采摘，秀山茶叶70%以上原料为春季1芽2叶，30%以下为1芽1叶及1芽3叶。人工采摘，鲜叶用竹制器具盛装，使用专用车辆及时运输到加工厂加工，原料进入车间后要实行人工消除其中的杂质。；按照分级标准进行分级摊青、杀青、揉捻、烘干等。加工要点：1.摊青。使鲜叶散失一定水分，促使内含物变化，便于杀青和有利于优异内质的形成。摊叶厚度3～10cm。天气炎热时薄摊。每30分钟翻动一次。雨水叶先通风吹去叶表水分。2.杀青。以高温破坏酶活性，阻止酶促变化，促进水解、氧化反应，奠定优良品质基础。散失大量水分，使叶质柔软，便于造型。杀青后叶色暗绿、叶质柔软，梗折不断，手握成团，抛之即散，清香显露。3.揉捻。有控制地破坏叶组织细胞，使叶片卷紧成条。成条率90%，成条均匀，条索紧结，茶汁溢出适度，碎茶率低于2%。4.烘干。散失水分，使茶叶定型，塑造外形内质品质。初烘叶含水35%～40%，叶不粘手，可捏成团，松开即散。复烘叶含水15%～20%，茶条已较干硬，可折断，握之刺手，茶香显露。 Sensory qualities ： Fine, tightly rolled strips with pointed tips and a lustrous yellow-green colour. Lasting fresh fragrance, fresh and brisk taste, bright yellow-green liquor, and tender, even, bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：外形条索紧细、有锋苗，色泽黄绿润。内质清香持久，滋味鲜爽，汤色黄绿明亮，叶底黄绿亮、嫩匀。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3554 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： A specific Xiushan tea sample: Xiushan Maojian green tea sold by Jiaming Nursery, with strand-shaped dry tea visible in front of the packaging. Chinese original / 中文原文：实物图：秀山茶叶的细分样本：佳名苗圃所售秀山毛尖绿茶，包装前可见条索状干茶。 https://video.cnhnb.com/change/video/tos/pro/mp4/details/2026/04/07/e424ee5e9b5443e4beb567fbd8cf7209.jpg?x-tos-process=image/resize,h_360,image/crop,h_360,w_360,g_center,image/watermark,image_d20ucG5nP3gtdG9zLXByb2Nlc3M9aW1hZ2UvcmVzaXplLFBfMjA=,g_se,x_10,y_10 https://www.cnhnb.com/gongying/8777477/ Basis for the match: A specific Huinong product page titled “Xiushan Maojian Green Tea” was read. Its text states that the tea comes from Xiushan Tujia and Miao Autonomous County, Chongqing; the shop address is a tea-processing factory in Tunbao Village, Aikou Town, Xiushan County. The product video’s cover image was inspected: the packaging reads “Xiushan Maojian,” with finished dry tea in the foreground. The entire original image is retained; packaging alone is not used as the specimen. Chinese original / 中文原文：对应依据：已读取惠农网具体单品页，标题为“秀山毛尖绿茶”，正文写明产自重庆市秀山土家族苗族自治县，店铺地址为秀山县隘口镇屯堡村茶叶加工厂；实际查看该商品视频封面，包装上有“秀山毛尖”字样，前景为已制干茶。保留整张原图，不以包装单独充当实物。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Xiushan Maojian green-tea product sample from Huinong merchant Jiaming Nursery. The product page is from 2026; the specific picking and processing batch follows the merchant's statement. It represents only the Maojian green-tea form within Xiushan Tea, not every Xiushan tea type. Chinese original / 中文原文：样本范围：惠农网商家佳名苗圃的秀山毛尖绿茶商品样本；2026 年商品页，具体采制批次以商家说明为准；仅代表秀山茶叶中的毛尖绿茶，不代表所有秀山茶型。 Longnan Green Tea Chinese original / 中文原文：陇南绿茶 Relevant GI protected areas in Wen County, Wudu District and Kang County, Longnan, Gansu Chinese original / 中文原文：甘肃省陇南市文县、武都区、康县相关地理标志保护范围 identity： Longnan Green Tea comes from Wen County, Gansu Province. This entry records products within the geographical indication protection area. The protection requirements describe single buds or one bud with one or two leaves as material, producing weighty buds/leaves rich in internal constituents, highly aromatic and durable over repeated infusions. Chinese original / 中文原文：identity：陇南绿茶产自甘肃省文县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：原料采用单芽或一芽一、二叶，产品芽叶重实、内含丰富、高香耐泡。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf raw_material： Small-leaf population variety. Chinese original / 中文原文：raw_material：小叶群体种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf environment： The production area consists of mountains no more than 1400 m elevation, mainly with acidic sandy loam, yellow-brown soil, and brown soil, pH 4.6–6.5. Long sunshine hours, strong solar radiation, large daily temperature differences, drifting mist, and abundant diffuse light favor accumulation of plant dry matter. Water resources are abundant. Chinese original / 中文原文：environment：产区为海拔1400米以下的山地，主要是酸性砂壤土、黄棕壤和棕壤，分布区pH值在4.6～6.5之间。产区内日照长、辐射强度大，温度日差较大，云雾漂浮，散射光资源丰富，有利于作物干物质的积累，水利资源丰富。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： 1. Harvesting. Early-maturing cultivars generally begin picking after March 20; other small-leaf seed-propagated populations begin after April 1. There are generally about 7 picking rounds a year, with harvesting closed in early September. 2. Processing. Fresh leaves arriving at the factory must be spread in a fresh-leaf holding workshop, generally for 3–8 hours. The layer must not exceed 15 cm, and spreading must not exceed 12 hours. Basic processing sequence: heat-fixing → rolling → drying. Chinese original / 中文原文：process：1.采收。早熟品种一般在3月20日以后开始采摘，其他小叶群体种在4月1日以后开始采摘。一般全年采摘7个轮次左右，在9月初封园。2.加工。进厂的鲜叶需在贮青车间摊放，一般3-8个小时。鲜叶厚不超过15cm，摊放时间最长不能超过12小时。加工基本工艺流程：杀青→揉捻→干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf quality： The raw material is single buds or one bud with one or two leaves. The product’s buds and leaves are weighty, rich in internal constituents, highly aromatic, and durable over repeated infusions. The main shapes are flat and curled. Flat tea has flat, upright, smooth buds and leaves, emerald green or yellow-green in colour; liquor colour is bright green or bright yellow-green; aroma is chestnut-like, tender, or fresh; taste is fresh, brisk, rich, and mellow; infused leaves are yellow-green intact shoots. Curled tea is tightly formed and curled, lustrous green, with bright tender-green liquor colour, a pronounced and lasting chestnut or fresh aroma, sometimes natural floral notes, a brisk, mellow taste, and soft yellow-green infused leaves. Chinese original / 中文原文：quality：原料采用单芽或一芽一、二叶，产品芽叶重实、内含丰富、高香耐泡。外形以扁形和卷曲形为主；扁形茶芽叶扁平，挺直光滑，呈翠绿色或黄绿色，汤色绿亮或黄绿明亮，栗香或嫩香、清香，滋味鲜爽浓醇，叶底黄绿成朵。卷曲形茶外形紧结卷曲，色泽绿润，汤色嫩绿明亮，香气高长，栗香或清香，个别有天然花香，滋味爽醇，叶底黄绿柔软。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Longnan's tea area lies in tea-suitable mountains around the borders of Wen County, Wudu and Kang County. A 2018 industry report already records specialized village development, promotion of cultivars such as Longjing 43, and GI development for Wenxian Green Tea and Longnan Green Tea. Ancient tea-horse trade passed through Longnan, but trade history alone cannot establish the cultivation origins of modern green tea. Chinese original / 中文原文：history：陇南茶区分布在文县、武都与康县交界的适茶山区。2018年的产业报道已记录专业村建设、龙井43等品种推广及文县绿茶、陇南绿茶地理标志建设；古代茶马贸易经过陇南，不能单凭贸易史推定现代绿茶的栽培起源。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gansu Flavors in Numbers: fragrant Longcui — Longnan Green Tea | https://ydyl.gansu.gov.cn/gsydyl/spgs/tctj/202407/t20240730_21634.html Chinese original / 中文原文：【数说甘味】陇翠香茗——陇南绿茶 | https://ydyl.gansu.gov.cn/gsydyl/spgs/tctj/202407/t20240730_21634.html Wenxian, Gansu Advances Village Tea Bases, Expanding Markets and Recognition. | https://www.chinacoop.gov.cn/HTML/2018/05/17/135708.html Chinese original / 中文原文：甘肃省文县推进茶产业村基地建设 拓宽销售市场提高知名度 | https://www.chinacoop.gov.cn/HTML/2018/05/17/135708.html Setting Out from Bikou — Activities Related to “Spring Dawn in Longyuan · Longnan Poetry Gathering.” | https://www.gswbj.gov.cn/a/2024/03/07/19863.html Chinese original / 中文原文：从碧口出发——“陇原春晓·陇南诗会”相关活动 | https://www.gswbj.gov.cn/a/2024/03/07/19863.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： Tea-horse culture in Bikou and elsewhere connects with poetry gatherings and tea-country events. Modern growers’ seedling propagation, picking, and pan-firing also make green tea central to life in Longnan’s mountains. Trade remains and contemporary production should be narrated separately. Chinese original / 中文原文：culture：碧口等地的茶马文化与诗会、茶乡活动相联系，现代茶农的育苗、采摘、炒制又使绿茶成为陇南山区生活的重要内容。贸易遗迹与当代生产应分别讲述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gansu Flavors in Numbers: fragrant Longcui — Longnan Green Tea | https://ydyl.gansu.gov.cn/gsydyl/spgs/tctj/202407/t20240730_21634.html Chinese original / 中文原文：【数说甘味】陇翠香茗——陇南绿茶 | https://ydyl.gansu.gov.cn/gsydyl/spgs/tctj/202407/t20240730_21634.html Wenxian, Gansu Advances Village Tea Bases, Expanding Markets and Recognition. | https://www.chinacoop.gov.cn/HTML/2018/05/17/135708.html Chinese original / 中文原文：甘肃省文县推进茶产业村基地建设 拓宽销售市场提高知名度 | https://www.chinacoop.gov.cn/HTML/2018/05/17/135708.html Setting Out from Bikou — Activities Related to “Spring Dawn in Longyuan · Longnan Poetry Gathering.” | https://www.gswbj.gov.cn/a/2024/03/07/19863.html Chinese original / 中文原文：从碧口出发——“陇原春晓·陇南诗会”相关活动 | https://www.gswbj.gov.cn/a/2024/03/07/19863.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf region： Relevant GI protected areas in Wen County, Wudu District and Kang County, Longnan, Gansu Chinese original / 中文原文：region：甘肃省陇南市文县、武都区、康县相关地理标志保护范围 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gansu Flavors in Numbers: fragrant Longcui — Longnan Green Tea | https://ydyl.gansu.gov.cn/gsydyl/spgs/tctj/202407/t20240730_21634.html Chinese original / 中文原文：【数说甘味】陇翠香茗——陇南绿茶 | https://ydyl.gansu.gov.cn/gsydyl/spgs/tctj/202407/t20240730_21634.html Wenxian, Gansu Advances Village Tea Bases, Expanding Markets and Recognition. | https://www.chinacoop.gov.cn/HTML/2018/05/17/135708.html Chinese original / 中文原文：甘肃省文县推进茶产业村基地建设 拓宽销售市场提高知名度 | https://www.chinacoop.gov.cn/HTML/2018/05/17/135708.html Setting Out from Bikou — Activities Related to “Spring Dawn in Longyuan · Longnan Poetry Gathering.” | https://www.gswbj.gov.cn/a/2024/03/07/19863.html Chinese original / 中文原文：从碧口出发——“陇原春晓·陇南诗会”相关活动 | https://www.gswbj.gov.cn/a/2024/03/07/19863.html Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / 2025 GI protection requirements / basic process in the original. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 原文基本工艺 PDF pages 3872–3875, the Longnan Green Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. Chinese original / 中文原文：PDF第3872—3875页，陇南绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。 1. Spreading ： The original lists 'spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊放：原文将“摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： The raw material is single buds or one bud with one or two leaves. The product’s buds and leaves are weighty, rich in internal constituents, highly aromatic, and durable over repeated infusions. The main shapes are flat and curled. Flat tea has flat, upright, smooth buds and leaves, emerald green or yellow-green in colour; liquor colour is bright green or bright yellow-green; aroma is chestnut-like, tender, or fresh; taste is fresh, brisk, rich, and mellow; infused leaves are yellow-green intact shoots. Curled tea is tightly formed and curled, lustrous green, with bright tender-green liquor colour, a pronounced and lasting chestnut or fresh aroma, sometimes natural floral notes, a brisk, mellow taste, and soft yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：原料采用单芽或一芽一、二叶，产品芽叶重实、内含丰富、高香耐泡。外形以扁形和卷曲形为主；扁形茶芽叶扁平，挺直光滑，呈翠绿色或黄绿色，汤色绿亮或黄绿明亮，栗香或嫩香、清香，滋味鲜爽浓醇，叶底黄绿成朵。卷曲形茶外形紧结卷曲，色泽绿润，汤色嫩绿明亮，香气高长，栗香或清香，个别有天然花香，滋味爽醇，叶底黄绿柔软。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 3872 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第3872页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / flat tea. ： Dry-leaf appearance: flat, straight, smooth buds and leaves, emerald or yellow-green. Liquor colour: bright green or bright yellow-green. Aroma: chestnut, tender or fresh. Taste: fresh, brisk, rich and mellow. Infused leaves: yellow-green, intact bud-and-leaf sets. Chinese original / 中文原文：2025地理标志保护要求 / 扁形茶：干茶外形：芽叶扁平，挺直光滑，翠绿色或黄绿色；汤色：绿亮或黄绿明亮；香气：栗香或嫩香、清香；滋味：鲜爽浓醇；叶底：黄绿成朵 Evidence Status: primary_source_verified； Location in the source: PDF pages 3872–3875, Longnan Green Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3872—3875页，陇南绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2025 GI protection requirements / curled tea ： Dry-leaf appearance: tightly curled, lustrous green. Liquor colour: bright tender green. Aroma: pronounced and lasting, chestnut or fresh, sometimes naturally floral. Taste: brisk and mellow. Infused leaves: soft yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 卷曲形茶：干茶外形：紧结卷曲，绿润；汤色：嫩绿明亮；香气：高长，栗香或清香，个别有天然花香；滋味：爽醇；叶底：黄绿柔软 Evidence Status: primary_source_verified； Location in the source: PDF pages 3872–3875, Longnan Green Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第3872—3875页，陇南绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice. Chinese original / 中文原文：以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。 Protected geographical area ： 13 townships/towns, 158 administrative villages, 755 village groups, and 19,300 farming households across three counties/districts: Bikou Town, Zhongmiao Township, Fanba Township, and Liujiaping Township in Wen County; Luotang Town, Yuhe Township, Fengxiang Township, and Wuma Township in Wudu District; and Yangba Town, Lianghe Town, Tongqian Township, Baiyang Township, and Sanhe Township in Kang County. Geographic coordinates: 104°41′–106°08′ E, 32°42′–33°48′ N. Chinese original / 中文原文：保护产地范围：文县碧口镇、中庙乡、范坝乡、刘家坪乡，武都区洛塘镇、裕河乡、枫相乡、五马乡，康县阳坝镇、两河镇、铜钱乡、白杨乡、三河乡等三县（区）的13个乡（镇）、158个行政村、755个社，1.93万户农户。地理坐标：东经104°41′～106°08′，北纬32°42′～33°48′。 Raw materials & cultivars ： Small-leaf population variety. Chinese original / 中文原文：原料与品种：小叶群体种。 Growing environment ： The production area consists of mountains no more than 1400 m elevation, mainly with acidic sandy loam, yellow-brown soil, and brown soil, pH 4.6–6.5. Long sunshine hours, strong solar radiation, large daily temperature differences, drifting mist, and abundant diffuse light favor accumulation of plant dry matter. Water resources are abundant. Chinese original / 中文原文：生长环境：产区为海拔1400米以下的山地，主要是酸性砂壤土、黄棕壤和棕壤，分布区pH值在4.6～6.5之间。产区内日照长、辐射强度大，温度日差较大，云雾漂浮，散射光资源丰富，有利于作物干物质的积累，水利资源丰富。 Processing requirements ： 1. Harvesting. Early-maturing cultivars generally begin picking after March 20; other small-leaf seed-propagated populations begin after April 1. There are generally about 7 picking rounds a year, with harvesting closed in early September. 2. Processing. Fresh leaves arriving at the factory must be spread in a fresh-leaf holding workshop, generally for 3–8 hours. The layer must not exceed 15 cm, and spreading must not exceed 12 hours. Basic processing sequence: heat-fixing → rolling → drying. Chinese original / 中文原文：加工要求：1.采收。早熟品种一般在3月20日以后开始采摘，其他小叶群体种在4月1日以后开始采摘。一般全年采摘7个轮次左右，在9月初封园。2.加工。进厂的鲜叶需在贮青车间摊放，一般3-8个小时。鲜叶厚不超过15cm，摊放时间最长不能超过12小时。加工基本工艺流程：杀青→揉捻→干燥。 Sensory qualities ： The raw material is single buds or one bud with one or two leaves. The product’s buds and leaves are weighty, rich in internal constituents, highly aromatic, and durable over repeated infusions. The main shapes are flat and curled. Flat tea has flat, upright, smooth buds and leaves, emerald green or yellow-green in colour; liquor colour is bright green or bright yellow-green; aroma is chestnut-like, tender, or fresh; taste is fresh, brisk, rich, and mellow; infused leaves are yellow-green intact shoots. Curled tea is tightly formed and curled, lustrous green, with bright tender-green liquor colour, a pronounced and lasting chestnut or fresh aroma, sometimes natural floral notes, a brisk, mellow taste, and soft yellow-green infused leaves. Chinese original / 中文原文：感官品质：原料采用单芽或一芽一、二叶，产品芽叶重实、内含丰富、高香耐泡。外形以扁形和卷曲形为主；扁形茶芽叶扁平，挺直光滑，呈翠绿色或黄绿色，汤色绿亮或黄绿明亮，栗香或嫩香、清香，滋味鲜爽浓醇，叶底黄绿成朵。卷曲形茶外形紧结卷曲，色泽绿润，汤色嫩绿明亮，香气高长，栗香或清香，个别有天然花香，滋味爽醇，叶底黄绿柔软。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=3872 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Longnan green-tea sample: Yangba Cuizhu from Kang County Chinese original / 中文原文：实物图：陇南绿茶样品：康县阳坝翠竹 https://image.yzw.cn/pdt/p360/a18d01ad-2dfb-444b-8ffc-04ea45dd97ba.jpg https://hn.yzw.cn/product/2209639 Basis for the match: The Yunzhu Huinong product page explicitly names “Longshanghuang — Yangba Cuizhu — 500g,” supplied by Meiziyuan Planting Farmers’ Professional Cooperative, Kang County, Longnan, Gansu. The large image comes from the original page’s bigimg link and was verified to show dry tea in an open wooden box and tea scoop. Chinese original / 中文原文：对应依据：云筑惠农商品页明确名称“陇尚皇－阳坝翠竹－500g”，供应方为甘肃陇南康县梅子园种植农民专业合作社；大图来自原页 bigimg 链接，已核验可见敞口木盒和茶则中的干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A named Kangxian Yangba Cuizhu product sample within the regional category of Longnan green tea. The image does not represent the appearance of every Longnan green tea. Chinese original / 中文原文：样本范围：陇南绿茶地域类别下的康县阳坝翠竹具名商品样品，图片不代表陇南所有绿茶外形。 Yixing Hong Chinese original / 中文原文：宜兴红 Yixing, Wuxi, Jiangsu Chinese original / 中文原文：江苏省无锡市宜兴市 summary： A black-tea product within the Yixing Yangxian Tea system, linked to local black-tea processing and Yixing-clay tea-drinking culture; recorded separately from Hubei Yihong Gongfu. Chinese original / 中文原文：summary：宜兴阳羡茶体系中的红茶产品，以当地红茶加工和紫砂饮茶文化相联；与湖北宜红工夫分别建档。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Four new provincial intangible-heritage items in the city | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Chinese original / 中文原文：我市新增4项省级非遗 | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml process： Fresh leaves are withered, rolled, fermented and dried. Yixing's provincial intangible cultural heritage project preserves both green tea and black tea processing routes. Chinese original / 中文原文：process：鲜叶经萎凋、揉捻、发酵、干燥制成；宜兴省级非遗项目同时保存绿茶、红茶两条加工路径。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Four new provincial intangible-heritage items in the city | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Chinese original / 中文原文：我市新增4项省级非遗 | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml appearance： Fine, tightly formed strips with visible tips, glossy dark; higher-quality products show golden down. Chinese original / 中文原文：appearance：条索细紧，锋苗可见，色泽乌润，品质较高者显金毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml aroma： Rich, lasting aroma. Chinese original / 中文原文：aroma：香气浓郁、持久。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml taste： Mellow and full taste; bright red liquor, with tender and even infused leaves. Chinese original / 中文原文：taste：滋味醇厚；茶汤红亮，叶底嫩匀。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml history： Yixing government material records local development of export broken black tea after the founding of the People's Republic, followed by continued growth in domestic markets and alongside purple-clay teaware consumption. Yangxian tea-making entered Jiangsu's fifth provincial heritage list in 2023. Chinese original / 中文原文：history：宜兴政府资料记新中国成立后当地发展出口红碎茶，此后红茶在国内市场与紫砂消费中持续发展。2023年阳羡茶制作进入第五批江苏省级非遗名录。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Four new provincial intangible-heritage items in the city | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Chinese original / 中文原文：我市新增4项省级非遗 | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml culture： Yixing pots and tea are connected: purple-clay tea drinking and Yangxian making traditions provide context. Tang Yangxian tribute tea is not equivalent to today’s Yixing Black Tea. Chinese original / 中文原文：culture：宜兴的壶与茶相互联系，紫砂饮茶和阳羡茶制作传习构成文化背景；唐代阳羡贡茶并不等同于今天的宜兴红。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Four new provincial intangible-heritage items in the city | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Chinese original / 中文原文：我市新增4项省级非遗 | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Step-by-step processing / Yixing Yangxian tea heritage / black-tea branch Chinese original / 中文原文：逐步工序 / 宜兴阳羡茶非遗／红茶支线 Yixing Daily report published on the municipal government website. Only its black tea route is used, without combining the Yangxian green tea branch. Chinese original / 中文原文：宜兴日报刊于市政府官网；只采用原文红茶流程，不混入阳羡绿茶支线。 1. Withering ： The black-tea branch begins with fresh-leaf withering. Key observations: Chinese original / 中文原文：1. 萎凋：红茶支线先使鲜叶萎凋。 关键观察： Four new provincial intangible-heritage items in the city | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Chinese original / 中文原文：我市新增4项省级非遗 | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml 2. Rolling ： After withering, roll into strands. Key observations: Chinese original / 中文原文：2. 揉捻：萎凋后揉捻成条。 关键观察： Four new provincial intangible-heritage items in the city | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Chinese original / 中文原文：我市新增4项省级非遗 | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml 3. Fermentation / oxidation ： Continue black-tea fermentation. Key observations: Chinese original / 中文原文：3. 发酵：继续进行红茶发酵。 关键观察： Four new provincial intangible-heritage items in the city | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Chinese original / 中文原文：我市新增4项省级非遗 | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml 4. Drying ： Complete drying; the report gives no equipment parameters. Key observations: Chinese original / 中文原文：4. 干燥：完成干燥；报道未给设备参数。 关键观察： Four new provincial intangible-heritage items in the city | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Chinese original / 中文原文：我市新增4项省级非遗 | https://www.yixing.gov.cn/doc/2023/09/20/1171403.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tightly formed strips with visible tips, glossy dark; higher-quality products show golden down. Chinese original / 中文原文：外形与汤色原描述：条索细紧，锋苗可见，色泽乌润，品质较高者显金毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Source description of aroma ： Rich, lasting aroma. Chinese original / 中文原文：香气来源描述：香气浓郁、持久。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Source description of taste ： Mellow and full taste; bright red liquor, with tender and even infused leaves. Chinese original / 中文原文：滋味来源描述：滋味醇厚；茶汤红亮，叶底嫩匀。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Yixing Municipal Government, 2016 report / overview of high-quality Yixing black tea. ： Dry-leaf appearance: fine, tight strips, dark and lustrous with golden down. Liquor colour: vivid, bright red. Aroma: rich and lasting. Taste: mellow, aromatic and full. Infused leaves: delicate, even, with visible buds. Chinese original / 中文原文：宜兴市政府2016年报道／优质宜兴红概述：干茶：条索细紧，色泽乌润，金毫披露；汤色：红艳明亮；香气：浓郁持久；滋味：醇香浓厚；叶底：幼嫩匀整显芽 Evidence Status: source_supported； Location in the source: Final paragraph of 'Yixing Hong Pursues Geographical-Indication Certification Trademark', 2016-08-16. ； Scope: High-quality Yixing black tea as described by the head of the Agriculture and Forestry Bureau's tea-and-fruit station, ungraded and not requirements for every product. A suspected typo in the appearance description is not converted into a technical criterion. Chinese original / 中文原文：证据状态：source_supported；原文位置：2016-08-16《“宜兴红”冲刺地理标志证明商标》末段；适用范围：农林局茶果站负责人所述优质宜兴红，未分等级，非全体商品要求；原文外形有“锋妙”疑似文字误植，不将该词转为技术指标。 “Yixing Hong” seeks a geographical indication certification trademark | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Chinese original / 中文原文：“宜兴红”冲刺地理标志证明商标 | https://www.yixing.gov.cn/doc/2016/08/16/512072.shtml Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Yixing black tea Chinese original / 中文原文：实物图：宜兴红干茶样品 https://imagepphcloud.thepaper.cn/pph/image/124/376/872.jpg https://m.thepaper.cn/baijiahao_12058483 Basis for the match: Wuxi Release's original source is Wuxi's Agriculture and Rural Affairs Bureau. The Yixing Hong passage explicitly identifies Yixing, Jiangsu, and the image is captioned Yixing Hong. Pixel inspection confirms actual dry tea. Chinese original / 中文原文：对应依据：无锡发布原文来源无锡市农业农村局，原页在宜兴红段落明确江苏宜兴，图片下方明确标注宜兴红；核验像素为干茶实物。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Yixing Hong sample in the Wuxi Agriculture and Rural Affairs Bureau's spring-tea feature; no grade, company or year is inferred. Chinese original / 中文原文：样本范围：无锡市农业农村局春茶图文中的宜兴红样品；不推断等级、茶企及年份。 Qiandao Yuye Chinese original / 中文原文：千岛玉叶 The Qiandao Lake area, Chun'an County, Hangzhou, Zhejiang Chinese original / 中文原文：浙江省杭州市淳安县千岛湖一带 summary： A modern flat green tea developed in the Qiandao Lake region. Its name evokes both the lake scenery and tender-bud shape. Chinese original / 中文原文：summary：千岛湖产区现代创制的扁形绿茶，茶名兼取湖光意境与嫩芽形态。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Quality tea renowned through the ages | https://www.qdhnews.com.cn/content/content_7979425.html Chinese original / 中文原文：享誉古今优质茶 | https://www.qdhnews.com.cn/content/content_7979425.html Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Zhuang Wanfang: a tea figure of his generation | https://seuaa.seu.edu.cn/2008/0115/c1671a25845/page.htm Chinese original / 中文原文：庄晚芳：一代茶人 | https://seuaa.seu.edu.cn/2008/0115/c1671a25845/page.htm process： Fresh leaves are first spread, then heat-fixed and initially shaped in a flat pan. After cooling and moisture equilibration, they are pan-fired again to set the shape and dry. Shaking, drawing and pressing techniques create the flat, straight appearance. Chinese original / 中文原文：process：鲜叶先摊放，经平锅杀青并初步整形，摊凉回潮后再次锅炒定型、干燥；通过抖、带、捺等手法形成扁直外形。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm appearance： Flat and straight, emerald green with visible down. Chinese original / 中文原文：appearance：外形扁平挺直，翠绿露毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm aroma： Fairly lasting clean aroma. Chinese original / 中文原文：aroma：清香较持久。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm taste： Mellow taste with sweet aftertaste, bright yellow-green liquor, infused leaves in intact shoot sets. Chinese original / 中文原文：taste：滋味醇而有回甘，汤黄绿明亮，叶底成朵。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm history： A Hangzhou Tea Expo feature records trial production at Qiandaohu Forest Farm in spring 1982. A Southeast University alumni biography records that Zhuang Wanfang visited Chun'an in 1983 to provide guidance and name new teas including Qiandao Yuye. Sources differ on the naming year; the account in the bylined biography is used. Chinese original / 中文原文：history：杭州茶博会专题记1982年春千岛湖林场试制；东南大学校友传记记1983年庄晚芳赴淳安指导并题名千岛玉叶等新茶。不同材料所述题名年份有出入，采用具署名人物传记的口径。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Zhuang Wanfang: a tea figure of his generation | https://seuaa.seu.edu.cn/2008/0115/c1671a25845/page.htm Chinese original / 中文原文：庄晚芳：一代茶人 | https://seuaa.seu.edu.cn/2008/0115/c1671a25845/page.htm culture： The lake and mountain scenery of Qiandao Lake entered a local tea name. Trial production by a forestry farm and guidance from tea specialists illustrate local revival and innovation in premium tea during the 1980s. Chinese original / 中文原文：culture：千岛湖山水进入地方茶名，林场试制与茶学家指导呈现20世纪80年代名优茶恢复创新的地方实践。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Quality tea renowned through the ages | https://www.qdhnews.com.cn/content/content_7979425.html Chinese original / 中文原文：享誉古今优质茶 | https://www.qdhnews.com.cn/content/content_7979425.html Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Zhuang Wanfang: a tea figure of his generation | https://seuaa.seu.edu.cn/2008/0115/c1671a25845/page.htm Chinese original / 中文原文：庄晚芳：一代茶人 | https://seuaa.seu.edu.cn/2008/0115/c1671a25845/page.htm Step-by-step processing / 2018 process account on Hangzhou.com.cn Chinese original / 中文原文：逐步工序 / 杭州网2018工艺记述 The original page uses “9 pans” twice. Context confirms only subsequent pan-firing; it is not silently corrected into a verified term. Parameters are not a uniform SOP. Chinese original / 中文原文：原页面两处出现“9锅”，结合原文语境只能确认是后续锅炒，不默改为已核准的术语；参数不作统一SOP。 1. Spreading fresh leaves ： Spread tender, even one-bud-one-leaf material before processing. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：嫩匀一芽一叶鲜叶摊放后付制。 关键观察： Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm 2. Heat-fixing and shaping in a flat pan ： Shaking, drawing and other hand movements combine fixation with initial shaping. Key observations: Chinese original / 中文原文：2. 平锅杀青整形：抖、带等手法兼顾杀青与初步整形。 关键观察： Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm 3. Cooling and moisture equilibration ： When initially flattened, remove from the pan and spread to cool. Key observations: Chinese original / 中文原文：3. 摊凉回潮：初具扁形后出锅摊凉。 关键观察： Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm 4. Further pan-firing ： The original says '9 pans'; continue pan-firing until smooth, flat and evenly straight. Key observations: Chinese original / 中文原文：4. 再次锅炒：原文作“9锅”，继续炒至光滑、扁平、匀直。 关键观察： Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat and straight, emerald green with visible down. Chinese original / 中文原文：外形与汤色原描述：外形扁平挺直，翠绿露毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Source description of aroma ： Fairly lasting clean aroma. Chinese original / 中文原文：香气来源描述：清香较持久。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Source description of taste ： Mellow taste with sweet aftertaste, bright yellow-green liquor, infused leaves in intact shoot sets. Chinese original / 中文原文：滋味来源描述：滋味醇而有回甘，汤黄绿明亮，叶底成朵。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Named public material / quality description ： Dry-leaf appearance: flat and straight, emerald green with visible down. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: rich and mellow with sweetness. Infused leaves: tender-green bud-and-leaf sets. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：扁平挺直，绿翠露毫；汤色：黄绿明亮；香气：清香持久；滋味：浓醇带甘；叶底：嫩绿成朵 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Qiandao Yuye, a newly created green tea | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Chinese original / 中文原文：新创绿茶千岛玉叶 | https://z.hangzhou.com.cn/2018/dejzggjcyblh/content/2018-05/17/content_7003694.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Qiandao Yuye Chinese original / 中文原文：实物图：千岛玉叶干茶样品 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C065_1.jpg https://shinowazuri.com/tea-guide-article/zhejiang/千島玉葉　セントウギョクヨウ.html Basis for the match: The original Tea Guide page is a dedicated Qiandao Yuye entry and explicitly places its origin beside Qiandao Lake in Chun'an, Hangzhou, Zhejiang. The main image matches the named caption in the text, and each image shows actual dry tea on a plate. Chinese original / 中文原文：对应依据：茶指南原页为千岛玉叶独立条目，明确产地为浙江杭州淳安千岛湖畔；主图与文内具名图注相同，逐图可见真实盘装干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Qiandao Yuye sample displayed by Tea Guide; producer, production year, and grade unverified. Chinese original / 中文原文：样本范围：茶指南所展示的千岛玉叶样品，生产者、采制年份与等级未核定。 Yangyan Gouqing Chinese original / 中文原文：羊岩勾青 The Yangyan Mountain area, Linhai, Taizhou, Zhejiang Chinese original / 中文原文：浙江省台州市临海市羊岩山一带 summary： A hook-curled green tea from the Yangyan tea area in Linhai, named jointly for its shape and origin. Chinese original / 中文原文：summary：临海羊岩茶区的勾曲形绿茶，成品名称由造型特色与产地共同构成。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Origin of the name Yangyan Gouqing tea | https://www.yangyanshan.com/chachangjianjie/011313525 Chinese original / 中文原文：羊岩勾青茶名称的由来 | https://www.yangyanshan.com/chachangjianjie/011313525 Introduction to Zhejiang tea-making intangible cultural heritage projects | https://www.ihchina.cn/news_2_details/26362.html Chinese original / 中文原文：浙江茶制作技艺非遗项目介绍 | https://www.ihchina.cn/news_2_details/26362.html process： One bud with one or two leaves from suitable tea plants is spread, heat-fixed, rolled, initially dried, shaped, dried again, and sorted. Shaping creates rounded-waist, hooked strips. Chinese original / 中文原文：process：采用适制茶树的一芽一叶或一芽二叶，经摊放、杀青、揉捻、初烘、造型、复烘、整理制成；造型塑出腰圆、勾曲的条索。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 appearance： Firm, hooked strands, green with visible down. Chinese original / 中文原文：appearance：条索紧实勾曲，色泽绿，显毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 aroma： Fairly lasting aroma. Chinese original / 中文原文：aroma：香气较持久。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 taste： Mellow and brisk taste, bright yellow-green liquor, tender and even infused leaves in intact sets. Chinese original / 中文原文：taste：滋味醇爽，汤黄绿明亮，叶底嫩匀成朵。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 history： Yangyan Tea Farm’s own account records trial production of fine specialty tea during the market transition of the 1980s, exploring a new shape based on experience with Linhai Panhao and later forming Yangyan Gouqing. Earlier local tea production provides background; the modern product cannot directly be identified as an ancient same-name tea. Chinese original / 中文原文：history：羊岩茶场自述记20世纪80年代市场转型中试制名优茶，在临海蟠毫经验基础上探索新形，后来形成羊岩勾青。当地早期产茶史是背景，现代产品不能直接认作古代同名茶。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Origin of the name Yangyan Gouqing tea | https://www.yangyanshan.com/chachangjianjie/011313525 Chinese original / 中文原文：羊岩勾青茶名称的由来 | https://www.yangyanshan.com/chachangjianjie/011313525 culture： Modern naming, improvements to farm equipment and transmission among tea makers form industry memory. Linhai Yangyan Gouqing making has a dedicated intangible heritage project introduction. Chinese original / 中文原文：culture：现代命名、茶场设备改进和制茶师傅传习共同构成茶业记忆；临海羊岩勾青制作技艺有专门非遗项目介绍。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Origin of the name Yangyan Gouqing tea | https://www.yangyanshan.com/chachangjianjie/011313525 Chinese original / 中文原文：羊岩勾青茶名称的由来 | https://www.yangyanshan.com/chachangjianjie/011313525 Introduction to Zhejiang tea-making intangible cultural heritage projects | https://www.ihchina.cn/news_2_details/26362.html Chinese original / 中文原文：浙江茶制作技艺非遗项目介绍 | https://www.ihchina.cn/news_2_details/26362.html Step-by-step processing / Publisher's public topic introduction / principal processes Chinese original / 中文原文：逐步工序 / 出版社公开专题／主工序 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Spreading fresh leaves ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 2. Heat-fixing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 杀青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 3. Rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 揉捻：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 4. Initial baking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 初烘：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 5. Shaping ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：5. 造型：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 6. Repeat baking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：6. 复烘：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 7. Finishing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：7. 整理：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Firm, hooked strands, green with visible down. Chinese original / 中文原文：外形与汤色原描述：条索紧实勾曲，色泽绿，显毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Source description of aroma ： Fairly lasting aroma. Chinese original / 中文原文：香气来源描述：香气较持久。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Source description of taste ： Mellow and brisk taste, bright yellow-green liquor, tender and even infused leaves in intact sets. Chinese original / 中文原文：滋味来源描述：滋味醇爽，汤黄绿明亮，叶底嫩匀成朵。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Named public material / quality description ： Dry-leaf appearance: hooked curves with rounded middles, firm, lustrous green strips and visible white down. Liquor colour: bright yellow-green. Aroma: high and lasting. Taste: mellow and brisk. Infused leaves: fine, tender clustered shoots. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：勾曲腰圆，条索紧实、绿润，白毫显露；汤色：黄绿明亮；香气：高而持久；滋味：醇爽；叶底：细嫩成朵 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Yangyan Gouqing | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Chinese original / 中文原文：茶百科数据库·羊岩勾青 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1375&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yangyan Gouqing Chinese original / 中文原文：实物图：羊岩勾青干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20417653 https://www.pwsannong.com/booklib/database/sublibrary?ID=1375&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Yangyan Gouqing; the gallery explicitly says “Yangyan Gouqing Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为羊岩勾青；图集标题明确标注“羊岩勾青干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Wanghai Tea Chinese original / 中文原文：望海茶 Ninghai County, Ningbo, Zhejiang; traditional main area around Wanghaigang in Shenzhen Town. Chinese original / 中文原文：浙江省宁波市宁海县，传统主产区深甽镇望海岗一带 summary： A Ninghai green tea named after Wanghai Hill, a local famous tea created in the late 20th century. Chinese original / 中文原文：summary：以望海岗山名命名的宁海绿茶，属于20世纪末创制的地方名茶。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Ninghai County Tea Industry High-Quality Development Plan for the 14th Five-Year Plan Period | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3575/site/attach/0/ae6460cecdb44ed89bdc2c88bb0b6ea7.pdf Chinese original / 中文原文：宁海县茶产业高质量发展“十四五”规划 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3575/site/attach/0/ae6460cecdb44ed89bdc2c88bb0b6ea7.pdf GH/T 1392—2022 Wanghai Tea (standard-text mirror). | https://www.guifanku.com/867019.html Chinese original / 中文原文：GH/T 1392—2022 望海茶（标准文本镜像） | https://www.guifanku.com/867019.html Industry standard GH/T 1392—2022 Wanghai Tea. | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=F78D0BA9E4FED867E05397BE0A0A24AD Chinese original / 中文原文：行业标准GH/T 1392—2022 望海茶 | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=F78D0BA9E4FED867E05397BE0A0A24AD process： GH/T 1392—2022 lists spreading, heat-fixing, cooling and moisture equilibration, rolling, straightening and drying. Tender buds and leaves from suitable cultivars are used to create a delicate, straight and elegant appearance. Chinese original / 中文原文：process：GH/T 1392—2022所列加工包括摊青、杀青、摊凉回潮、揉捻、理条、烘干；采用适制品种幼嫩芽叶，形成细嫩挺秀的外形。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed GH/T 1392—2022 Wanghai Tea (standard-text mirror). | https://www.guifanku.com/867019.html Chinese original / 中文原文：GH/T 1392—2022 望海茶（标准文本镜像） | https://www.guifanku.com/867019.html Industry standard GH/T 1392—2022 Wanghai Tea. | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=F78D0BA9E4FED867E05397BE0A0A24AD Chinese original / 中文原文：行业标准GH/T 1392—2022 望海茶 | https://std.samr.gov.cn/hb/search/stdHBDetailed?id=F78D0BA9E4FED867E05397BE0A0A24AD appearance： Fine, tender and elegant strands, emerald green with visible down. Chinese original / 中文原文：appearance：茶条细嫩挺秀，翠绿显毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 aroma： Pronounced and lasting aroma. Chinese original / 中文原文：aroma：香气高而持久。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 taste： Fresh, brisk taste with a sweet finish, clear bright liquor, tender light-green infused shoot sets. Chinese original / 中文原文：taste：滋味鲜爽、回味带甜，汤清亮，叶底嫩绿成朵。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 history： The publisher dates Wanghai Tea's creation to 1980. Ninghai's tea-industry plan records development of Wanghaigang, provincial famous-tea recognition in 1984 and county-wide brand consolidation in 1999, outlining its modern development. Chinese original / 中文原文：history：出版社记望海茶创制于1980年。宁海茶产业规划记望海岗开发、1984年省级名茶及1999年县域品牌整合，构成其现代发展脉络。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Ninghai County Tea Industry High-Quality Development Plan for the 14th Five-Year Plan Period | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3575/site/attach/0/ae6460cecdb44ed89bdc2c88bb0b6ea7.pdf Chinese original / 中文原文：宁海县茶产业高质量发展“十四五”规划 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3575/site/attach/0/ae6460cecdb44ed89bdc2c88bb0b6ea7.pdf culture： Wanghaigang offers distant views of the East China Sea, and the mountain name became the tea name. Ninghai promotes local tea-drinking traditions through a tea association, unified branding, and tea culture organisations. Chinese original / 中文原文：culture：望海岗可远眺东海，山名转为茶名；宁海通过茶叶协会、品牌统一与茶文化组织推广地方品饮传统。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Ninghai County Tea Industry High-Quality Development Plan for the 14th Five-Year Plan Period | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3575/site/attach/0/ae6460cecdb44ed89bdc2c88bb0b6ea7.pdf Chinese original / 中文原文：宁海县茶产业高质量发展“十四五”规划 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3575/site/attach/0/ae6460cecdb44ed89bdc2c88bb0b6ea7.pdf Step-by-step processing / Wanghai Tea Processing Flow Defined by GH/T 1392—2022 Chinese original / 中文原文：逐步工序 / GH/T 1392—2022 所定义的望海茶加工流程 Applies to tightly straight-shaped green tea made from material within Ninghai County, without mixing in other tea-category processes. Clause 3.1, body page 2. Chinese original / 中文原文：适用于宁海县行政区域内原料制成的紧直形绿茶，不混合其他茶类工艺。 第3.1条；正文第2页 1. Spreading fresh leaves ： The original standard definition explicitly lists this operation; the clause specifies no temperature or duration. Key observations: Chinese original / 中文原文：1. 摊青：原标准定义明确列出此工序；本条未规定温度或时长。 关键观察： GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda 2. Heat-fixing ： The original standard definition explicitly lists this operation; the clause specifies no temperature or duration. Key observations: Chinese original / 中文原文：2. 杀青：原标准定义明确列出此工序；本条未规定温度或时长。 关键观察： GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda 3. Cooling and moisture equilibration ： The original standard definition explicitly lists this operation; the clause specifies no temperature or duration. Key observations: Chinese original / 中文原文：3. 摊凉回潮：原标准定义明确列出此工序；本条未规定温度或时长。 关键观察： GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda 4. Rolling ： The original standard definition explicitly lists this operation; the clause specifies no temperature or duration. Key observations: Chinese original / 中文原文：4. 揉捻：原标准定义明确列出此工序；本条未规定温度或时长。 关键观察： GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda 5. Straightening ： The original standard definition explicitly lists this operation; the clause specifies no temperature or duration. Key observations: Chinese original / 中文原文：5. 理条：原标准定义明确列出此工序；本条未规定温度或时长。 关键观察： GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda 6. Drying by baking ： The original standard definition explicitly lists this operation; the clause specifies no temperature or duration. Key observations: Chinese original / 中文原文：6. 烘干：原标准定义明确列出此工序；本条未规定温度或时长。 关键观察： GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tender and elegant strands, emerald green with visible down. Chinese original / 中文原文：外形与汤色原描述：茶条细嫩挺秀，翠绿显毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Source description of aroma ： Pronounced and lasting aroma. Chinese original / 中文原文：香气来源描述：香气高而持久。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Source description of taste ： Fresh, brisk taste with a sweet finish, clear bright liquor, tender light-green infused shoot sets. Chinese original / 中文原文：滋味来源描述：滋味鲜爽、回味带甜，汤清亮，叶底嫩绿成朵。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Wanghai tea | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Chinese original / 中文原文：茶百科数据库·望海茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1392&SiteID=123 Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: fine, tender, upright, elegant, emerald green with visible down. Liquor colour: clear bright green. Aroma: pronounced and lasting. Taste: fresh and brisk, with a sweet aromatic aftertaste. Infused leaves: tender-green intact shoots. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：细嫩挺秀、翠绿显毫；汤色：清绿、清澈明亮；香气：高而持久；滋味：鲜爽、回味甜香；叶底：嫩绿成朵 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围： Tea Encyclopedia · Wanghai tea: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1392&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·望海茶：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1392&BaseID=1334&SiteID=123 GH/T 1392—2022 · Premium Grade. ： Dry-leaf appearance: fine, tender, upright, elegant, fresh lustrous tender green, even and clean. Liquor colour: clear bright tender green. Aroma: pronounced tender fragrance, fresh and lasting. Taste: sweet, mellow, fresh, brisk. Infused leaves: entirely full-bodied buds, bright tender green. Chinese original / 中文原文：GH/T 1392—2022 · 精品：干茶：细嫩挺秀，嫩绿鲜润，匀整匀净；汤色：嫩绿清澈明亮；香气：嫩香显，清鲜持久；滋味：甘醇鲜爽；叶底：全芽厚实，嫩绿明亮。 Evidence Status: primary_source_verified； Location in the source: Clause 5.2, Table 1; main text page 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第5.2条表1；正文第2页；适用范围：见具体记录标题与原文 GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda GH/T 1392—2022 · Special Grade ： Dry-leaf appearance: fine, tender, tight and straight, lustrous tender green, uniform and clean. Liquor colour: bright tender green. Aroma: high, fresh and brisk, with tender notes. Taste: fresh and mellow with a sweet aftertaste. Infused leaves: clustered shoots, buds longer than the leaves, tender green and bright. Chinese original / 中文原文：GH/T 1392—2022 · 特级：干茶：细嫩紧直，嫩绿润，匀整匀净；汤色：嫩绿明亮；香气：清高鲜爽，有嫩香；滋味：鲜醇回甘；叶底：芽叶成朵，芽长于叶，嫩绿明亮。 Evidence Status: primary_source_verified； Location in the source: Clause 5.2, Table 1; main text page 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第5.2条表1；正文第2页；适用范围：见具体记录标题与原文 GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda GH/T 1392—2022 · Grade I. ： Dry-leaf appearance: relatively tight and straight, lustrous green, relatively uniform and clean. Liquor colour: relatively tender green and bright. Aroma: high and fresh. Taste: relatively fresh, mellow and refreshing. Infused leaves: tender, uniform clustered shoots, green and bright. Chinese original / 中文原文：GH/T 1392—2022 · 一级：干茶：较紧直，绿润，较匀整较匀净；汤色：较嫩绿明亮；香气：清高；滋味：较鲜醇爽口；叶底：嫩匀成朵，绿明亮。 Evidence Status: primary_source_verified； Location in the source: Clause 5.2, Table 1; main text page 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第5.2条表1；正文第2页；适用范围：见具体记录标题与原文 GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda GH/T 1392—2022 · Second Grade. ： Dry-leaf appearance: fairly tight and straight, fairly lustrous green, reasonably even and clean. Liquor colour: fairly tender green and bright. Aroma: fresh. Taste: mellow and brisk. Infused leaves: fairly tender and even, bright green. Chinese original / 中文原文：GH/T 1392—2022 · 二级：干茶：尚紧直，较绿润，尚匀整尚匀净；汤色：尚嫩绿明亮；香气：清香；滋味：醇爽；叶底：尚嫩匀，绿亮。 Evidence Status: primary_source_verified； Location in the source: Clause 5.2, Table 1; main text page 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第5.2条表1；正文第2页；适用范围：见具体记录标题与原文 GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Chinese original / 中文原文：GH/T 1392—2022 望海茶：官方全文阅读器 | https://hbba.sacinfo.org.cn/attachment/onlineRead/16b8a523ab6009954a8b3f5aaf2c21eba250133acdc5f5fb6605629488083bda Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Wanghai tea Chinese original / 中文原文：实物图：望海茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418301 https://www.pwsannong.com/booklib/database/sublibrary?ID=1392&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Wanghai Tea, and the gallery title explicitly labels the image 'Wanghai Tea Dry Leaves'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为望海茶；图集标题明确标注“望海茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Anding Yunwu Tea Chinese original / 中文原文：安顶云雾茶 Mount Anding and associated growing areas, Fuyang District, Hangzhou, Zhejiang Chinese original / 中文原文：浙江省杭州市富阳区安顶山及相关产区 summary： A local flat green tea from Fuyang, named in relation to Anding Mountain's cloud-and-mist environment. The precise product scope should be checked against the applicable mark-management document. Chinese original / 中文原文：summary：富阳地方扁形绿茶，名称联系安顶山云雾环境；具体产品范围应依适用标志管理文件核对。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf process： A public technical consultation draft states: spread fresh leaves, perform initial pan-firing, cool and equilibrate moisture, finish-pan-fire, then sort and assemble batches. Initial pan-firing heat-fixes and begins shaping; finishing pan-firing continues shaping and drying. This is the technical description in a public draft. Chinese original / 中文原文：process：公开技术征求意见稿载：鲜叶摊放后炒青锅，摊凉回潮，再炒辉锅，最后整理归堆。青锅完成杀青和初步整形，辉锅继续整形干燥；此为公开草案中的技术描述。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf appearance： Flat and smooth, with visible bud tips, green or yellow-green. Chinese original / 中文原文：appearance：扁平光滑，芽尖可见，色泽绿或黄绿。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf aroma： Clean, fresh aroma. Chinese original / 中文原文：aroma：香气清而鲜。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf taste： Fresh, tender and refreshing taste, bright green liquor, tender and even infused leaves. Chinese original / 中文原文：taste：滋味鲜嫩爽口，汤绿明亮，叶底嫩匀。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf history： The explanatory material for a 2024 local standard links Anding Tea with Fuyang's former tribute tea and mountain tea-growing traditions. The corresponding original historical texts were not read this round, so it is not used to establish the dynasty in which a product of the same name was first created. Formal public material documents recent regional branding and technical standardisation. Chinese original / 中文原文：history：2024年地方标准编制说明把安顶茶与富阳旧时贡茶、山地种茶传统相联；本轮未读对应古籍原件，故不据此确定同名产品首创朝代。近年的区域品牌与技术标准化有正式公开材料。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf culture： The mountain name, mist imagery, and hand pan-firing distinguish Anding Tea. Local standard drafting organizes experience in materials, firing, and quality, enabling the skills to be recorded and transmitted. Chinese original / 中文原文：culture：山名、云雾意象与手工锅炒构成安顶茶识别特色。当地通过标准编制整理原料、炒制和质量经验，使地方技艺得以记录和传递。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Step-by-step processing / Consultation draft · manual pan-processing Chinese original / 中文原文：逐步工序 / 征求意见稿 · 手工炒制 Public draft only. Clause 6.4; main-text page 3. Chinese original / 中文原文： 仅为公开草案。 第6.4条；正文第3页 1. Spreading fresh leaves ： First spread the freshly picked leaves. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：先摊放采下鲜叶。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 2. Green-tea pan-firing vessel ： Use high heat to deactivate enzymes, release grassy odour, and begin shaping. Key observations: Chinese original / 中文原文：2. 炒青锅：以高温钝化酶活性、散发青草气并初步成型。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 3. Cooling and moisture equilibration ： Release heat and allow moisture to redistribute evenly through the shoots. Key observations: Chinese original / 中文原文：3. 摊凉回潮：散去热量，让芽叶各部位水分重新均匀分布。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 4. Finishing pan-firing ： After moisture equilibration, sieve and continue pan-firing in separate fractions to develop colour, shape, aroma and dryness. Key observations: Chinese original / 中文原文：4. 炒辉锅：回潮叶筛分后分档继续炒制，形成色泽、形态、香气和干度。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 5. Finishing and combining batches ： After pan-processing, sort the tea and group into lots. Key observations: Chinese original / 中文原文：5. 整理归堆：炒制后整理茶叶并归堆。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Step-by-step processing / Consultation draft · fully automatic/manual single-trough machine plus final pan-firing machine. Chinese original / 中文原文：逐步工序 / 征求意见稿 · 全自动/手动单槽加辉锅机 Public draft only. Clause 6.4; main-text page 3. Chinese original / 中文原文： 仅为公开草案。 第6.4条；正文第3页 1. Spreading fresh leaves ： First spread the freshly picked leaves. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：先摊放采下鲜叶。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 2. First pan-firing ： Use high heat to deactivate enzymes, release grassy odour, and begin shaping. Key observations: Chinese original / 中文原文：2. 第一次炒青锅：以高温钝化酶活性、散发青草气并初步成型。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 3. First cooling and moisture-redistribution stage ： Release heat and allow moisture to redistribute evenly through the shoots. Key observations: Chinese original / 中文原文：3. 第一次摊凉回潮：散去热量，让芽叶各部位水分重新均匀分布。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 4. Second pan-firing ： Use high heat to deactivate enzymes, release grassy odour, and begin shaping. Key observations: Chinese original / 中文原文：4. 第二次炒青锅：以高温钝化酶活性、散发青草气并初步成型。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 5. Second cooling and moisture-redistribution stage ： Release heat and allow moisture to redistribute evenly through the shoots. Key observations: Chinese original / 中文原文：5. 第二次摊凉回潮：散去热量，让芽叶各部位水分重新均匀分布。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 6. Finishing pan-firing ： After moisture equilibration, sieve and continue pan-firing in separate fractions to develop colour, shape, aroma and dryness. Key observations: Chinese original / 中文原文：6. 炒辉锅：回潮叶筛分后分档继续炒制，形成色泽、形态、香气和干度。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 7. Finishing and combining batches ： After pan-processing, sort the tea and group into lots. Key observations: Chinese original / 中文原文：7. 整理归堆：炒制后整理茶叶并归堆。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Step-by-step processing / Consultation draft · combined three-trough or multiple-trough equipment Chinese original / 中文原文：逐步工序 / 征求意见稿 · 三槽或多槽联装组合 The original sequence puts the second initial pan-firing and moisture-equilibration steps in parentheses; they must not always be treated as mandatory. Public draft only. Clause 6.4, body page 3. Chinese original / 中文原文：原流程以括号表示第二次青锅及回潮环节，不能一律视为必选。 仅为公开草案。 第6.4条；正文第3页 1. Spreading fresh leaves ： First spread the freshly picked leaves. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：先摊放采下鲜叶。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 2. First pan-firing ： Use high heat to deactivate enzymes, release grassy odour, and begin shaping. Key observations: Chinese original / 中文原文：2. 第一次炒青锅：以高温钝化酶活性、散发青草气并初步成型。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 3. First cooling and moisture-redistribution stage ： Release heat and allow moisture to redistribute evenly through the shoots. Key observations: Chinese original / 中文原文：3. 第一次摊凉回潮：散去热量，让芽叶各部位水分重新均匀分布。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 4. Second pan-firing (optional) ： Follow the equipment combination shown in the draft; repetition depends on the equipment route. Key observations: Chinese original / 中文原文：4. 第二次炒青锅（可选）：按草案所示设备组合执行；是否重复取决于设备路径。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 5. Second cooling and moisture-redistribution stage (optional) ： Follow the equipment combination shown in the draft; repetition depends on the equipment route. Key observations: Chinese original / 中文原文：5. 第二次摊凉回潮（可选）：按草案所示设备组合执行；是否重复取决于设备路径。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 6. Finishing pan-firing ： After moisture equilibration, sieve and continue pan-firing in separate fractions to develop colour, shape, aroma and dryness. Key observations: Chinese original / 中文原文：6. 炒辉锅：回潮叶筛分后分档继续炒制，形成色泽、形态、香气和干度。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf 7. Finishing and combining batches ： After pan-processing, sort the tea and group into lots. Key observations: Chinese original / 中文原文：7. 整理归堆：炒制后整理茶叶并归堆。 关键观察： Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat and smooth, with visible bud tips, green or yellow-green. Chinese original / 中文原文：外形与汤色原描述：扁平光滑，芽尖可见，色泽绿或黄绿。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Source description of aroma ： Clean, fresh aroma. Chinese original / 中文原文：香气来源描述：香气清而鲜。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Source description of taste ： Fresh, tender and refreshing taste, bright green liquor, tender and even infused leaves. Chinese original / 中文原文：滋味来源描述：滋味鲜嫩爽口，汤绿明亮，叶底嫩匀。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.” | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Chinese original / 中文原文：《地理标志产品 安顶云雾茶》地方标准编制说明 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/30e6433f90bd48bb9585e61eae3880f0.pdf Publisher's public feature / ungraded finished-tea description ： Aroma: a slight fresh orchid fragrance; taste: fresh and mellow Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：香气：略带兰花清香；滋味：鲜醇 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The opening phrase 'broad, thick, elegant and long leaves' does not specify fresh leaves, dry tea or infused leaves, so it is not assigned to any of the three. The context for the finished tea's aroma and taste is explicit. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：开头“叶片阔厚秀长”没有明确是鲜叶、干茶还是叶底，此三者不自行归类；成茶香气和滋味语境明确。 Tea Encyclopedia · Anding Yunwu: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1416&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·安顶云雾：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1416&BaseID=1334&SiteID=123 Public consultation draft · Special grade ： Dry-leaf appearance: yellow-green or emerald green, flat and smooth, with tapered shoot tips. Liquor colour: bright tender green. Aroma: high, penetrating fresh fragrance. Taste: fresh, tender and refreshing. Infused leaves: bright yellow-green, tender intact bud-and-leaf sets. Chinese original / 中文原文：公开征求意见稿 · 特级：干茶：黄绿或翠绿，扁平光滑，芽梢尖削；汤色：嫩绿明亮；香气：清香高锐；滋味：鲜嫩爽口；叶底：黄绿明亮，幼嫩成朵。 Evidence Status: primary_source_verified_draft； Location in the source: Clause 7.3, Table 1; main-text pages 3–4 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified_draft；原文位置：第7.3条表1；正文第3—4页；适用范围：见具体记录标题与原文 Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Public consultation draft · Grade 1 ： Dry-leaf appearance: emerald green, flat and smooth; liquor colour: bright green; aroma: lasting fresh fragrance; taste: fresh and brisk; infused leaves: bright yellow-green. Chinese original / 中文原文：公开征求意见稿 · 一级：干茶：翠绿，扁平光滑；汤色：绿明亮；香气：清香持久；滋味：鲜爽；叶底：黄绿明亮。 Evidence Status: primary_source_verified_draft； Location in the source: Clause 7.3, Table 1; main-text pages 3–4 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified_draft；原文位置：第7.3条表1；正文第3—4页；适用范围：见具体记录标题与原文 Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Public consultation draft · Grade 2 ： Dry-leaf appearance: lustrous green and flat; liquor colour: bright green; aroma: fresh; taste: fairly fresh and brisk; infused leaves: reasonably bright yellow-green. Chinese original / 中文原文：公开征求意见稿 · 二级：干茶：绿润，扁平；汤色：绿明；香气：清香；滋味：较鲜爽；叶底：黄绿尚明亮。 Evidence Status: primary_source_verified_draft； Location in the source: Clause 7.3, Table 1; main-text pages 3–4 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified_draft；原文位置：第7.3条表1；正文第3—4页；适用范围：见具体记录标题与原文 Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Public consultation draft · Grade 3 ： Dry leaves: fairly green and lustrous, relatively flat; liquor colour: fairly green and bright; aroma: fairly fresh; taste: fairly fresh and brisk; infused leaves: yellow-green and fairly bright. Chinese original / 中文原文：公开征求意见稿 · 三级：干茶：尚绿润，较扁平；汤色：尚绿明；香气：尚清香；滋味：尚鲜爽；叶底：黄绿尚亮。 Evidence Status: primary_source_verified_draft； Location in the source: Clause 7.3, Table 1; main-text pages 3–4 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified_draft；原文位置：第7.3条表1；正文第3—4页；适用范围：见具体记录标题与原文 Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft). | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Chinese original / 中文原文：地理标志产品 安顶云雾茶（征求意见稿） | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2754/site/attach/0/4153e0344d1c4917b89547c3d8981384.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The cited document is a draft released for public consultation in 2025, with 2024 on its cover and the standard number blank. It was not used this round to establish that a formal local standard had been issued. Chinese original / 中文原文：所引为2025年公开征求意见的草案，封面2024、标准号留白；本轮未以此认定正式地方标准已发布。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Anding Yunwu Chinese original / 中文原文：实物图：安顶云雾干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418823 https://www.pwsannong.com/booklib/database/sublibrary?ID=1416&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Anding Yunwu, and its gallery explicitly says “Anding Yunwu Dry Tea.” The image was inspected and confirms an actual tea sample, not a garden, utensils or packaging. The library already records this source name as an alias of Anding Yunwu Tea. Chinese original / 中文原文：对应依据：公开专题名称为安顶云雾；图集标题明确标注“安顶云雾干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为安顶云雾茶的别名。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Quangang Huibai Chinese original / 中文原文：泉岗辉白 The Qiangang area, Xiawang Town, Shengzhou, Shaoxing, Zhejiang Chinese original / 中文原文：浙江省绍兴市嵊州市下王镇前岗一带 summary： A rounded pan-fired green tea distinguished by flower-like curls and a frosted whitish finish; the name relates to its producing village and finished appearance. Chinese original / 中文原文：summary：以盘花卷曲、辉白起霜为显著特征的圆形炒青绿茶，茶名联系产村及成茶外观。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 70 Years of Progress toward a New Era: from Tea Leaves to the Tea Industry | https://sznews.zjol.com.cn/sznews/system/2019/05/16/031653255.shtml Chinese original / 中文原文：壮丽70年奋进新时代：从茶叶到茶业 | https://sznews.zjol.com.cn/sznews/system/2019/05/16/031653255.shtml Zhejiang Shaoxing Intangible Heritage: Qiangang Huibai’s Distinctive Production Technique. | https://www.sohu.com/a/462543911_824631 Chinese original / 中文原文：浙江绍兴非物质文化遗产 前岗煇白制作技艺独特 | https://www.sohu.com/a/462543911_824631 process： Fresh leaves undergo heat-fixing, initial rolling, initial drying, re-rolling, secondary drying, second pan-firing, and finishing pan-firing. Final hand-firing curls the buds/leaves and creates a frosted surface. Chinese original / 中文原文：process：鲜叶经过杀青、初揉、初烘、复揉、复烘、炒二青、辉锅。末段手炒使芽叶卷结并形成表面起霜的外观。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Zhejiang Shaoxing Intangible Heritage: Qiangang Huibai’s Distinctive Production Technique. | https://www.sohu.com/a/462543911_824631 Chinese original / 中文原文：浙江绍兴非物质文化遗产 前岗煇白制作技艺独特 | https://www.sohu.com/a/462543911_824631 appearance： Almost round, with tightly coiled flower-like forms, grayish white with an underlying green hue. Chinese original / 中文原文：appearance：似圆非圆，盘花紧结，色灰白而隐绿。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 aroma： Rich, brisk aroma. Chinese original / 中文原文：aroma：香气浓爽。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 taste： Mellow and full in taste; bright yellow liquor; tender-yellow infused leaves in intact bud-and-leaf sets. Chinese original / 中文原文：taste：滋味醇厚，汤黄明，叶底嫩黄成朵。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 history： A publisher's preview records local Huibai production during the Qing Tongzhi period. Shengzhou local reporting records its revival and organised training in the 1980s, followed by municipal appraisal in 1987. Earlier claims of 'creation in the Ming dynasty' remain open to investigation and are not merged with the revival history. Chinese original / 中文原文：history：出版社预览记清同治时期当地已产辉白；嵊州地方报道记20世纪80年代恢复生产并组织培训，1987年完成市级鉴定。对更早“明代创制”说法保留为待考，不与恢复史混合。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 70 Years of Progress toward a New Era: from Tea Leaves to the Tea Industry | https://sznews.zjol.com.cn/sznews/system/2019/05/16/031653255.shtml Chinese original / 中文原文：壮丽70年奋进新时代：从茶叶到茶业 | https://sznews.zjol.com.cn/sznews/system/2019/05/16/031653255.shtml culture： Finishing-pan techniques are central to local craft transmission. Field photographs and text record older makers and learners at work, showing how judging heat, using touch and repeated practice sustain the skill. Chinese original / 中文原文：culture：辉锅手法是地方制茶传承的核心。现场图文记录老茶人与传习者操作，体现通过看火候、用手感和反复练习延续手艺。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Zhejiang Shaoxing Intangible Heritage: Qiangang Huibai’s Distinctive Production Technique. | https://www.sohu.com/a/462543911_824631 Chinese original / 中文原文：浙江绍兴非物质文化遗产 前岗煇白制作技艺独特 | https://www.sohu.com/a/462543911_824631 Step-by-step processing / Publisher's public preview / seven pan-processing steps Chinese original / 中文原文：逐步工序 / 出版社公开预览／七道炒制工序 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Heat-fixing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 杀青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 2. Initial rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 初揉：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 3. Initial baking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 初烘：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 4. Repeat rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 复揉：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 5. Repeat baking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：5. 复烘：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 6. Second pan-firing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：6. 炒二青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 7. Finishing pan-firing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：7. 辉锅：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Almost round, with tightly coiled flower-like forms, grayish white with an underlying green hue. Chinese original / 中文原文：外形与汤色原描述：似圆非圆，盘花紧结，色灰白而隐绿。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Source description of aroma ： Rich, brisk aroma. Chinese original / 中文原文：香气来源描述：香气浓爽。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Source description of taste ： Mellow and full in taste; bright yellow liquor; tender-yellow infused leaves in intact bud-and-leaf sets. Chinese original / 中文原文：滋味来源描述：滋味醇厚，汤黄明，叶底嫩黄成朵。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Named public material / quality description ： Dry-leaf appearance: coiled, flower-like curls, tight, uniform and clean, with a frosted surface, white with a concealed green cast. Liquor colour: bright yellow. Aroma: rich and brisk. Taste: rich and mellow. Infused leaves: tender yellow, intact clusters with visible bud tips. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：盘花卷曲，紧结匀净，起霜、白中隐绿；汤色：黄明；香气：浓爽；滋味：醇厚；叶底：嫩黄、完整成朵，芽峰显露 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Quangang Huibai | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Chinese original / 中文原文：茶百科数据库·泉岗辉白 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1393&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Quangang Huibai Chinese original / 中文原文：实物图：泉岗辉白干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418329 https://www.pwsannong.com/booklib/database/sublibrary?ID=1393&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Quangang Huibai, and its gallery explicitly says “Quangang Huibai Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为泉岗辉白；图集标题明确标注“泉岗辉白干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Changshan Yinhao Chinese original / 中文原文：常山银毫 Changshan County, Quzhou, Zhejiang Chinese original / 中文原文：浙江省衢州市常山县 summary： A local premium green tea from Changshan, characterised by fine, tight, round, straight strips, emerald green with down. Chinese original / 中文原文：summary：常山县地方名优绿茶，以细紧圆直、翠绿显毫为成品特征。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml process： Pick and spread one-bud-one-leaf fresh shoots, then heat-fix and straighten three times, each followed by cooling/moisture redistribution, before final drying. Repeated straightening creates the round, straight shape. Chinese original / 中文原文：process：采一芽一叶鲜叶并摊放，杀青后进行三次理条，每次理条与摊凉回潮衔接，最后烘干；反复理条是形成圆直外形的要点。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml appearance： Straight, fine and tight, emerald green with visible down. Chinese original / 中文原文：appearance：挺直细紧，翠绿显毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml aroma： Fairly rich and lasting aroma. Chinese original / 中文原文：aroma：香气较馥郁、持久。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml taste： Fresh, mellow and refreshing taste, tender-green bright liquor, and fine tender infused leaves opening in clusters. Chinese original / 中文原文：taste：滋味鲜醇爽口，汤嫩绿明亮，叶底细嫩成朵。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml history： The abstract of Zhang Yunjin’s 2014 paper in China Tea records that Changshan Yinhao was developed during the specialty-tea expansion of the 1980s, received a Zhejiang Famous Tea certificate in 1991, and formed a tea-industry association and began brand consolidation in 2009. Chinese original / 中文原文：history：张云金2014年《中国茶叶》论文摘要记，常山银毫在20世纪80年代名优茶发展中开发，1991年获浙江名茶证书，2009年建立茶叶产业协会并开展品牌整合。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 culture： The Huanggang Tea Culture Creative Park in Huanggang Village continues tea picking and local-product displays. A reporter’s 2026 on-site spring-harvest account reflects contemporary tea-community life linking production, garden visits, and a local public brand. Chinese original / 中文原文：culture：黄冈村的凰岗茶文化创意园延续采茶与地方产品展示。记者2026年现场记录春茶采摘，反映茶叶生产、茶园参观与地方公共品牌相联系的当代茶乡生活。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Step-by-step processing / Publisher's public topic introduction / three straightening stages Chinese original / 中文原文：逐步工序 / 出版社公开专题／三次理条 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Picking and spreading fresh leaves ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 鲜叶采摘摊放：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 2. Heat-fixing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 杀青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 3. First straightening ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 第一次理条：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 4. Cooling and moisture equilibration ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 摊凉回潮：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 5. Second straightening ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：5. 第二次理条：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 6. Cooling and moisture equilibration ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：6. 摊凉回潮：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 7. Third straightening ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：7. 第三次理条：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 8. Cooling and moisture equilibration ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：8. 摊凉回潮：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 9. Drying by baking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：9. 烘干：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Straight, fine and tight, emerald green with visible down. Chinese original / 中文原文：外形与汤色原描述：挺直细紧，翠绿显毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Source description of aroma ： Fairly rich and lasting aroma. Chinese original / 中文原文：香气来源描述：香气较馥郁、持久。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Source description of taste ： Fresh, mellow and refreshing taste, tender-green bright liquor, and fine tender infused leaves opening in clusters. Chinese original / 中文原文：滋味来源描述：滋味鲜醇爽口，汤嫩绿明亮，叶底细嫩成朵。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Current brand integration and development ideas for Changshan Yinhao Tea | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Chinese original / 中文原文：常山银毫茶品牌整合现状和发展思路 | https://agrisci.alljournals.cn/relate_search.aspx?aid=00A19961D22EFDE2A2C656D34EFB559F&cid=750F59C12A86553E&ctl=27&etl=70&language=2&pcid=03F54A49DE00578AA0E5DDF5BC021AA7 Fresh green spring tea and a busy harvest | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Chinese original / 中文原文：春茶吐翠采摘忙 | https://zjnews.zjol.com.cn/zjnews/202603/t20260319_31559859.shtml Named public material / quality description ： Dry-leaf appearance: straight like spears, fine, tightly rolled, round and straight, emerald green with visible down; liquor colour: bright tender green; aroma: rich and lasting; taste: fresh, mellow and refreshing; infused leaves: delicate, with intact bud-and-leaf sets. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：挺直如矛，细紧圆直，翠绿显毫；汤色：嫩绿明亮；香气：馥郁持久；滋味：鲜醇爽口；叶底：细嫩成朵 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Changshan Yinhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Chinese original / 中文原文：茶百科数据库·常山银毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1395&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Changshan Yinhao Chinese original / 中文原文：实物图：常山银毫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418391 https://www.pwsannong.com/booklib/database/sublibrary?ID=1395&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Changshan Yinhao, and the gallery title explicitly labels the image 'Changshan Yinhao Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为常山银毫；图集标题明确标注“常山银毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Linhai Panhao Chinese original / 中文原文：临海蟠毫 Mount Yunfeng and other tea-growing areas of Linhai, Taizhou, Zhejiang Chinese original / 中文原文：浙江省台州市临海市云峰山等茶区 summary： A modern curled, downy green tea developed in Linhai, named for its coiled shape and documented separately from Yangyan Gouqing from the same region. Chinese original / 中文原文：summary：临海现代研制的卷曲显毫绿茶，以蟠曲外形得名，与同地区羊岩勾青分别建档。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training. | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Chinese original / 中文原文：紫砂岙茶叶精制二厂举办手工制茶技艺传承培训 | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html process： Fresh leaves are spread, heat-fixed, rolled, and initially dried before shaping, then dried again and sorted. Shaping uses moisture redistribution, sieving, and curled-down pan-firing to form coiled flower shapes. Different fresh-leaf grades are processed separately. Chinese original / 中文原文：process：鲜叶摊青、杀青、揉捻、初烘后进行造型，再复烘和整理。造型环节通过回潮、筛分和曲毫炒制形成蟠花状；不同等级鲜叶分别加工。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku appearance： Coiled buds and leaves, with visible silver hairs and an emerald undertone within the green. Chinese original / 中文原文：appearance：芽叶蟠曲，银毫显露，绿中隐翠。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training. | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Chinese original / 中文原文：紫砂岙茶叶精制二厂举办手工制茶技艺传承培训 | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html aroma： Rich aroma, with floral or tender notes. Chinese original / 中文原文：aroma：香气浓郁，带花香或嫩香。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training. | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Chinese original / 中文原文：紫砂岙茶叶精制二厂举办手工制茶技艺传承培训 | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html taste： Fairly strong and full-bodied with returning sweetness, bright green liquor and tender-green infused leaves. Chinese original / 中文原文：taste：滋味较浓厚而回甘，汤绿明亮，叶底嫩绿。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training. | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Chinese original / 中文原文：紫砂岙茶叶精制二厂举办手工制茶技艺传承培训 | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html history： The publisher's public material places development around 1979–1982, while the same page also says it was created in 1981. This is summarized as trials and refinement from the late 1970s to early 1980s rather than forcing a single year. Chinese original / 中文原文：history：出版社公开资料把研制放在1979年至1982年前后；同页亦有1981年创制的表述，因此以20世纪70年代末至80年代初试制定型概括，不硬选唯一年份。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 culture： The name directly describes shape and down, reflecting the shaping aesthetics of modern famous teas. In 2022, a local factory held manual-skills training, demonstrating heat-fixing, rolling, preliminary pan-firing and strip forming, and down development to pass processing experience to a new generation. Chinese original / 中文原文：culture：茶名直接描写形与毫，体现现代名茶的造型审美。2022年地方茶厂开展手工技艺培训，现场示范杀青、揉捻、炒坯做条和提毫，将制茶经验传给新一代。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training. | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Chinese original / 中文原文：紫砂岙茶叶精制二厂举办手工制茶技艺传承培训 | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Step-by-step processing / T/LCL 0003.4—2022 process readable in the index. Chinese original / 中文原文：逐步工序 / T/LCL 0003.4—2022 索引可读流程 Only the 7 steps supported by existing excerpts are structured. No processing parameters are added, and a free cover preview is not passed off as complete text. Section 4.2 basic sequence, search-index excerpt. Chinese original / 中文原文：当前仅将既有节选支持的7步结构化；不补工艺参数，不将免费封面预览冒充完整正文。 第4.2节基本流程，搜索索引节选 1. Spreading fresh leaves ： The standard-index excerpt explicitly lists this operation. The complete original section was not obtained this round. Key observations: Chinese original / 中文原文：1. 摊青：标准索引节选明确列出该工序，本轮未取得该节完整原件。 关键观察： T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku 2. Heat-fixing ： The standard-index excerpt explicitly lists this operation. The complete original section was not obtained this round. Key observations: Chinese original / 中文原文：2. 杀青：标准索引节选明确列出该工序，本轮未取得该节完整原件。 关键观察： T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku 3. Rolling ： The standard-index excerpt explicitly lists this operation. The complete original section was not obtained this round. Key observations: Chinese original / 中文原文：3. 揉捻：标准索引节选明确列出该工序，本轮未取得该节完整原件。 关键观察： T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku 4. Initial baking ： The standard-index excerpt explicitly lists this operation. The complete original section was not obtained this round. Key observations: Chinese original / 中文原文：4. 初烘：标准索引节选明确列出该工序，本轮未取得该节完整原件。 关键观察： T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku 5. Shaping ： The standard-index excerpt explicitly lists this operation. The complete original section was not obtained this round. Key observations: Chinese original / 中文原文：5. 造型：标准索引节选明确列出该工序，本轮未取得该节完整原件。 关键观察： T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku 6. Repeat baking ： The standard-index excerpt explicitly lists this operation. The complete original section was not obtained this round. Key observations: Chinese original / 中文原文：6. 复烘：标准索引节选明确列出该工序，本轮未取得该节完整原件。 关键观察： T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku 7. Finishing ： The standard-index excerpt explicitly lists this operation. The complete original section was not obtained this round. Key observations: Chinese original / 中文原文：7. 整理：标准索引节选明确列出该工序，本轮未取得该节完整原件。 关键观察： T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Coiled buds and leaves, with visible silver hairs and an emerald undertone within the green. Chinese original / 中文原文：外形与汤色原描述：芽叶蟠曲，银毫显露，绿中隐翠。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training. | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Chinese original / 中文原文：紫砂岙茶叶精制二厂举办手工制茶技艺传承培训 | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Source description of aroma ： Rich aroma, with floral or tender notes. Chinese original / 中文原文：香气来源描述：香气浓郁，带花香或嫩香。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training. | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Chinese original / 中文原文：紫砂岙茶叶精制二厂举办手工制茶技艺传承培训 | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Source description of taste ： Fairly strong and full-bodied with returning sweetness, bright green liquor and tender-green infused leaves. Chinese original / 中文原文：滋味来源描述：滋味较浓厚而回甘，汤绿明亮，叶底嫩绿。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Linhai Panhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 Chinese original / 中文原文：茶百科数据库·临海蟠毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1397&SiteID=123 T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques. | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Chinese original / 中文原文：T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术 | https://industrystandards.icu/industry/58430?wd=%E4%B8%8B%E8%BD%BD%E8%81%94%E7%B3%BB%E5%BE%AE%E4%BF%A1%3Asiduwenku Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training. | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Chinese original / 中文原文：紫砂岙茶叶精制二厂举办手工制茶技艺传承培训 | https://www.dfyajt.com/html/web/news/jituanxinwen/1241.html Linhai Panhao / introductory section on its three green characteristics and finished-tea flavor ： Dry-leaf appearance: tender, uniform strips with elegant, prominent bud tips, vivid green with visible down. Liquor colour: jade-green, clear and bright. Aroma: reminiscent of chloranthus flowers, fragrant, fresh and brisk. Taste: rich with a sweet aftertaste, recalling fresh olives. Infused leaves: tender green. Chinese original / 中文原文：临海蟠毫／简介三绿及成茶风味段：干茶外形：条索嫩匀、锋苗挺秀，翠绿而茸毫显露；汤色：碧绿、清澈明亮；香气：似珠兰花香、芬芳鲜爽；滋味：浓厚回甘，似新鲜橄榄风味；叶底：嫩绿 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The first paragraph's curled form and abundant silver down and the later paragraph's tender, even leaves are not treated as different grades. This record points to the later paragraph and adds no unspecified grade. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：首段的茶形蟠曲、满披银毫与后段嫩匀并不当作不同等级；本记录定位后段，不增加未给出的等级。 Tea Encyclopedia · Linhai Panhao: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1397&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·临海蟠毫：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1397&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The complete processing text of T/LCL 0003.4—2022 still awaits original-document checking. The public original PDF preview has only 2 pages: cover and foreword. Chinese original / 中文原文：T/LCL 0003.4—2022 完整工艺正文仍待原件核查。公开原PDF预览仅封面、前言2页。 A graded sensory table in T/LCL 0001—2020 and a new announcement for T/ZLX 094—2025 were also found, but complete public originals were not obtained. Search-result tables are not combined into a verified five-dimension record in this round. Chinese original / 中文原文：另检索到T/LCL 0001—2020分级感官表及T/ZLX 094—2025新公告，但未取得完整公开原件，本轮不把搜索表格合成已核验五维记录。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Linhai Panhao Chinese original / 中文原文：实物图：临海蟠毫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418434 https://www.pwsannong.com/booklib/database/sublibrary?ID=1397&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Linhai Panhao; the gallery explicitly says “Linhai Panhao Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为临海蟠毫；图集标题明确标注“临海蟠毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Putuo Fo Tea Chinese original / 中文原文：普陀佛茶 Zhoushan, Zhejiang; the GI area includes listed towns/townships in Dinghai District, Putuo District, and Daishan County. Chinese original / 中文原文：浙江省舟山市，地理标志范围含定海区、普陀区、岱山县所列乡镇 summary： A green tea from the Zhoushan islands, culturally associated with tea activities at Putuo monasteries. Its modern product scope extends beyond Putuoshan island alone. Chinese original / 中文原文：summary：舟山海岛产区的绿茶，历史文化与普陀寺院茶事相联，现代产品范围超出普陀山一岛。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Putuo Focha | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1398&SiteID=123 Chinese original / 中文原文：茶百科数据库·普陀佛茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1398&SiteID=123 Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Zhoushan Gazetteer (1989–2005), Middle Volume · Putuo Focha | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2476/site/attach/0/1-2jzzh-2/%E8%88%9F%E5%B1%B1%E5%B8%82%E5%BF%97%281989%E2%80%942005%EF%BC%89%E4%B8%AD%E5%8D%B7.pdf Chinese original / 中文原文：舟山市志（1989—2005）中卷·普陀佛茶 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2476/site/attach/0/1-2jzzh-2/%E8%88%9F%E5%B1%B1%E5%B8%82%E5%BF%97%281989%E2%80%942005%EF%BC%89%E4%B8%AD%E5%8D%B7.pdf Zhoushan Uses Tea to Upgrade Its Island Ecological Tea Industry | https://nynct.zj.gov.cn/art/2025/4/28/art_1648189_58965134.html Chinese original / 中文原文：舟山市以茶为媒推动海岛生态茶产业提能升级 | https://nynct.zj.gov.cn/art/2025/4/28/art_1648189_58965134.html process： Official protection requirements list spreading fresh leaves, heat-fixing, rolling, initial drying, ball-rubbing to bring out down, and roasting. Repeated rubbing, shaking apart and clump breaking form curved, downy strips, finally roasted until fully dry. Chinese original / 中文原文：process：官方保护要求列鲜叶摊青、杀青、揉捻、初烘、搓团提毫、焙烘。嫩芽叶经反复搓、抖散和解块形成弯曲茶条并显毫，最终焙至足干。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf appearance： Curled strips, higher grades spiral- or brow-like, light green and downy. Chinese original / 中文原文：appearance：条形卷曲，较高等级似螺似眉，嫩绿披毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Tea Encyclopedia database · Putuo Focha | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1398&SiteID=123 Chinese original / 中文原文：茶百科数据库·普陀佛茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1398&SiteID=123 aroma： Fairly lasting clean aroma. Chinese original / 中文原文：aroma：清香较持久。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf taste： Fresh, tender and refreshing taste, green bright liquor, and tender, even infused leaves opening in clusters. Chinese original / 中文原文：taste：滋味鲜嫩爽口，汤绿明亮，叶底嫩匀成朵。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf history： The Zhoushan Gazetteer links the name to tea offered by monks on Mount Putuo and records modern milestones including recognition as a Zhejiang famous tea in 1984, organic certification in the late twentieth century and exhibition appearances. The publisher quotes a Ming-era tea-tasting text, but the ancient original was not checked in this round; it does not prove the present process has remained unchanged for a thousand years. Chinese original / 中文原文：history：《舟山市志》记其名称联系普陀山僧人供茶，并载1984年列为浙江省名茶、20世纪末有机茶认证及博览展示等现代节点。出版社引用明人品茶文字，但本轮未校古籍原件，不以此证明今日工艺千年未变。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Zhoushan Gazetteer (1989–2005), Middle Volume · Putuo Focha | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2476/site/attach/0/1-2jzzh-2/%E8%88%9F%E5%B1%B1%E5%B8%82%E5%BF%97%281989%E2%80%942005%EF%BC%89%E4%B8%AD%E5%8D%B7.pdf Chinese original / 中文原文：舟山市志（1989—2005）中卷·普陀佛茶 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2476/site/attach/0/1-2jzzh-2/%E8%88%9F%E5%B1%B1%E5%B8%82%E5%BF%97%281989%E2%80%942005%EF%BC%89%E4%B8%AD%E5%8D%B7.pdf Tea Encyclopedia database · Putuo Focha | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1398&SiteID=123 Chinese original / 中文原文：茶百科数据库·普陀佛茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1398&SiteID=123 culture： Temple tea offerings, island tea gardens and today's Putuo Focha cultural festival together form local tea culture. In 2025, Zhoushan's agricultural authorities recorded coordinated development of heritage transmission, processing skills and the collective brand. Chinese original / 中文原文：culture：寺院供茶、海岛茶园与当代普陀佛茶文化节共同形成地方茶文化。舟山农业部门2025年记录非遗传承、制作技艺与公共品牌协作发展。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Zhoushan Gazetteer (1989–2005), Middle Volume · Putuo Focha | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2476/site/attach/0/1-2jzzh-2/%E8%88%9F%E5%B1%B1%E5%B8%82%E5%BF%97%281989%E2%80%942005%EF%BC%89%E4%B8%AD%E5%8D%B7.pdf Chinese original / 中文原文：舟山市志（1989—2005）中卷·普陀佛茶 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2476/site/attach/0/1-2jzzh-2/%E8%88%9F%E5%B1%B1%E5%B8%82%E5%BF%97%281989%E2%80%942005%EF%BC%89%E4%B8%AD%E5%8D%B7.pdf Zhoushan Uses Tea to Upgrade Its Island Ecological Tea Industry | https://nynct.zj.gov.cn/art/2025/4/28/art_1648189_58965134.html Chinese original / 中文原文：舟山市以茶为媒推动海岛生态茶产业提能升级 | https://nynct.zj.gov.cn/art/2025/4/28/art_1648189_58965134.html Step-by-step processing / Processing sequence in the geographical-indication protection requirements Chinese original / 中文原文：逐步工序 / 地理标志保护要求加工流程 Item 18, IV (V), printed pages 51–52 Chinese original / 中文原文： 第18项四（五），书页51—52 1. Spreading fresh leaves ： Spread evenly and thinly, no more than 2 cm deep, for about 6–12 hours until buds soften and fresh fragrance emerges. Key observations: Chinese original / 中文原文：1. 鲜叶摊青：均匀薄摊，厚度不超过2厘米，约6—12小时，至芽质变软、清香显露。 关键观察： Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf 2. Heat-fixing ： Pan temperature 260–320°C for about 1.5–2 minutes, until grassy odour dissipates and tea aroma emerges. Key observations: Chinese original / 中文原文：2. 杀青：锅温260—320℃，约1.5—2分钟，青草气散去且茶香显露。 关键观察： Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf 3. Rolling ： Lower pan temperature to 80–90°C for about 15–20 minutes, forming strips. Key observations: Chinese original / 中文原文：3. 揉捻：锅温降至80—90℃，约15—20分钟，使叶成条。 关键观察： Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf 4. Initial baking ： Spread evenly and thinly, and bake at 100–120°C for approximately 5 minutes. Key observations: Chinese original / 中文原文：4. 初烘：100—120℃均匀薄摊烘约5分钟。 关键观察： Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf 5. Rubbing into balls to bring out down ： At 60–70°C, repeatedly rub lightly, shake apart and break up clumps until white down becomes visible. Key observations: Chinese original / 中文原文：5. 搓团提毫：60—70℃反复轻搓、抖散、解块，至白毫显露。 关键观察： Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf 6. Baking ： Spread evenly on dry, clean coarse paper and bake in a pan until moisture is no more than 6.5%. Key observations: Chinese original / 中文原文：6. 焙烘：匀摊在干燥清洁毛边纸上，在锅中焙烘至含水量不超过6.5%。 关键观察： Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Curled strips, higher grades spiral- or brow-like, light green and downy. Chinese original / 中文原文：外形与汤色原描述：条形卷曲，较高等级似螺似眉，嫩绿披毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Tea Encyclopedia database · Putuo Focha | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1398&SiteID=123 Chinese original / 中文原文：茶百科数据库·普陀佛茶 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1398&SiteID=123 Source description of aroma ： Fairly lasting clean aroma. Chinese original / 中文原文：香气来源描述：清香较持久。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Source description of taste ： Fresh, tender and refreshing taste, green bright liquor, and tender, even infused leaves opening in clusters. Chinese original / 中文原文：滋味来源描述：滋味鲜嫩爽口，汤绿明亮，叶底嫩匀成朵。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: neither quite spiral-shaped nor eyebrow-shaped, emerald green and down-covered; aroma: fragrant; taste: clean, mellow and refreshing, with a long sweet aftertaste. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：似螺非螺、似眉非眉，翠绿披毫；香气：芬芳；滋味：清醇爽口、回甘绵长 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: 'Emerald green after brewing' does not specify liquor or leaves, so neither liquor colour nor infused leaves is filled. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：“冲泡后青翠”未明确是茶汤还是叶片，不填汤色或叶底。 Tea Encyclopedia · Putuo Focha: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1398&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·普陀佛茶：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1398&BaseID=1334&SiteID=123 Geographical indication protection requirements · Special grade, first class ： Dry-leaf appearance: resembling spirals or eyebrows, covered with down, uniform, clean and tender green. Liquor colour: bright tender green. Aroma: lasting and fresh. Taste: tender, fresh and refreshing. Infused leaves: delicate clustered shoots, tender green, bright and evenly sized. Chinese original / 中文原文：地理标志保护要求 · 特级一等：干茶：似螺似眉，茸毫披露，匀净嫩绿；汤色：嫩绿明亮；香气：清香持久；滋味：鲜嫩爽口；叶底：幼嫩成朵，嫩绿明亮，匀齐。 Evidence Status: primary_source_verified； Location in the source: Book page 52, IV (6) 1 (1) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：书页52，四（六）1（1）；适用范围：见具体记录标题与原文 Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Geographical indication protection requirements · Special grade, second class ： Dry-leaf appearance: snail- or eyebrow-like, visibly downy, even, clean, tender green. Liquor colour: bright tender green. Aroma: lasting fresh fragrance. Taste: fresh, tender, refreshing. Infused leaves: fine, tender intact shoots, bright tender green, even and clean. Chinese original / 中文原文：地理标志保护要求 · 特级二等：干茶：似螺似眉，茸毫披露，匀净嫩绿；汤色：嫩绿明亮；香气：清香持久；滋味：鲜嫩爽口；叶底：细嫩成朵，嫩绿明亮，匀净。 Evidence Status: primary_source_verified； Location in the source: Book page 52, IV (6) 1 (1) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：书页52，四（六）1（1）；适用范围：见具体记录标题与原文 Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Geographical indication protection requirements · Grade 1 ： Dry-leaf appearance: curled strips with visible down, fairly even, emerald green. Liquor colour: fairly green and bright. Aroma: high and lasting. Taste: fairly fresh and mellow. Infused leaves: delicate with visible buds, green, bright and fairly even. Chinese original / 中文原文：地理标志保护要求 · 一级：干茶：条形卷曲、显毫、尚匀、绿翠；汤色：尚绿明亮；香气：香高持久；滋味：尚鲜醇；叶底：细嫩显芽，绿、明亮、尚匀。 Evidence Status: primary_source_verified； Location in the source: Printed page 52, IV (VI) 1 (2) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：书页52，四（六）1（2）；适用范围：见具体记录标题与原文 Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf GI protection requirements · Grade 2 ： Dry-leaf appearance: curled strips, slight down, fairly even, lustrous green. Liquor colour: bright green. Aroma: pronounced. Taste: mellow and gentle. Infused leaves: fairly tender with visible buds, somewhat dull, fairly even. Chinese original / 中文原文：地理标志保护要求 · 二级：干茶：条形卷曲、略显毫、尚匀、绿润；汤色：绿亮；香气：香高；滋味：醇和；叶底：尚嫩显芽、少明亮、尚匀。 Evidence Status: primary_source_verified； Location in the source: Book page 52, IV (6) 1 (3) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：书页52，四（六）1（3）；适用范围：见具体记录标题与原文 Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Chinese original / 中文原文：北京鸭等90个地理标志产品保护要求：普陀佛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=65626fa8beef4cd6b5b63c651ae25249.pdf&showname=北京鸭等90个地理标志产品保护要求.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The official grade-two infused-leaf wording is 'little brightness'. It was checked against the original page image and retained, not silently changed to 'reasonably bright'. Chinese original / 中文原文：官方二级叶底原文作“少明亮”，已对原页图核实并保留，不擅自改写为“尚明亮”。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Putuo Focha Chinese original / 中文原文：实物图：普陀佛茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418454 https://www.pwsannong.com/booklib/database/sublibrary?ID=1398&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Putuo Focha, and its gallery explicitly says “Putuo Focha Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为普陀佛茶；图集标题明确标注“普陀佛茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Dongbai Chunya Chinese original / 中文原文：东白春芽 The Dongbai Mountain tea-growing area, Dongyang, Jinhua, Zhejiang Chinese original / 中文原文：浙江省金华市东阳市东白山茶区 summary： A green tea in Dongyang’s Dongbai premium-tea series, processed from tender spring shoots. Dongbai Longjing and Dongbai Maofeng are different products from the same region. Chinese original / 中文原文：summary：东阳东白名茶系列中的绿茶产品，以春季嫩芽叶加工；东白龙井、东白毛峰另属同产区不同产品。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 process： Pick one bud and one leaf to one bud and two just-unfolding leaves, then spread, heat-fix, pan-fire while rolling, initially dry and redry. Strip formation through pan-rolling is followed by staged drying. Chinese original / 中文原文：process：按一芽一叶至一芽二叶初展采摘，经摊放、杀青、炒揉、初烘、复烘制成，炒揉成条后分段干燥。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 appearance： Robust, fairly straight strands, emerald green with down. Chinese original / 中文原文：appearance：茶条壮实较直，翠绿披毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 aroma： Clean, pure aroma, fairly lasting. Chinese original / 中文原文：aroma：香气清纯、较持久。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 taste： Fresh, brisk, sweet and mellow, with a sweet, smooth aftertaste. Chinese original / 中文原文：taste：滋味鲜爽甘醇，回味甘润。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 history： The publisher and the journal Tea record the restoration and development of modern Dongbai famous teas in 1980. Ancient tea-growing on Mount Dongbai and the modern Chunya product are understood separately; Tang-era regional tea production cannot directly establish the current product's age. Chinese original / 中文原文：history：出版社及《茶叶》期刊把现代东白名茶恢复开发记为1980年。古代东白山产茶背景与现代春芽产品分开理解，不能用唐代区域产茶直接推定现行产品年龄。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 culture： High-mountain tea gardens on Dongbai Mountain and tea research in Dongyang create local recognition. Chunya, Longjing, Maofeng and other teas are included in the same Dongbai range, showing multiple processing forms within a regional brand. Chinese original / 中文原文：culture：东白山高山茶园与东阳茶业研究形成地方识别。当地把春芽、龙井、毛峰等纳入同一东白系列，体现地域品牌内多种制茶形态并行。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Step-by-step processing / Publisher's public topic introduction / principal processes Chinese original / 中文原文：逐步工序 / 出版社公开专题／主工序 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Spreading ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 摊放：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 2. Heat-fixing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 杀青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 3. Pan-firing and rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 炒揉：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 4. Initial baking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 初烘：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 5. Repeat baking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：5. 复烘：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Robust, fairly straight strands, emerald green with down. Chinese original / 中文原文：外形与汤色原描述：茶条壮实较直，翠绿披毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Source description of aroma ： Clean, pure aroma, fairly lasting. Chinese original / 中文原文：香气来源描述：香气清纯、较持久。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Source description of taste ： Fresh, brisk, sweet and mellow, with a sweet, smooth aftertaste. Chinese original / 中文原文：滋味来源描述：滋味鲜爽甘醇，回味甘润。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Dongbai Tea (Tea, 2014, Issue 4) | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Chinese original / 中文原文：东白茶（《茶叶》2014年第4期） | https://chay.chinajournal.net.cn/WKB/WebPublication/wkTextContent.aspx?colType=4&contentID=&st=04&yt=2014 Named public material / quality description ： Dry-leaf appearance: straight, robust and even, emerald green covered in down. Aroma: cool and fresh, rich, lifted and lasting. Taste: fresh and brisk, sweet and mellow or clean and smooth, with a sweet smooth finish. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：挺直壮实匀整，翠绿披毫；香气：清冷、浓郁高扬持久；滋味：鲜爽、甘醇或清润，回味甘润 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Dongbai Chunya | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Chinese original / 中文原文：茶百科数据库·东白春芽 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1399&SiteID=123 Lü Qin's Dongyang City Radio programme script: shared qualities of Dongbai Tea, explicitly including Dongbai Chunya (2019) ： The text explicitly includes Dongbai Chunya among three Dongbai teas, describing plump shoots, visible down and a tender emerald colour; clear clean liquor; a fresh aroma; a fresh mellow taste; and tender-yellow, even infused leaves. Chinese original / 中文原文：东阳城市广播吕琴节目文稿：明确包括东白春芽的东白茶共同品质（2019）：文稿明确把东白春芽列入三种东白茶，描述芽叶肥壮、毫显、翠嫩，茶汤清澈明净，香气清新、滋味鲜醇，叶底黄嫩而齐整。 Evidence Status: primary_source_verified； Location in the source: Second paragraph of “The History of Dongbaishan Tea” ； Scope: The same passage explicitly covers Dongbai Maojian, Dongbai Chunya and Dongbai Dingya. It is retained as a shared quality report that includes Dongbai Chunya, not rewritten as formal proof that the three names are aliases. No grade or sample batch is given. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“东白山茶的历史”第2段；适用范围：同一段明确覆盖东白毛尖、东白春芽、东白顶芽；作为包括东白春芽的共同品质报道保留，不能改写为三个茶名的正式别名证明。未给等级或样品批次。 Lü Qin, Dongyang Municipal Inheritor of Dongbaishan Tea Pan-Firing Craft: A 'Conversation with Tea's Soul' | https://www.sohu.com/a/354211924_162953 Chinese original / 中文原文：东白山茶炒制技艺东阳市级非遗传承人吕琴：与茶叶的“灵魂对话” | https://www.sohu.com/a/354211924_162953 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Dongbai Chunya Chinese original / 中文原文：实物图：东白春芽干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418471 https://www.pwsannong.com/booklib/database/sublibrary?ID=1399&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Dongbai Chunya, and its gallery explicitly says “Dongbai Chunya Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为东白春芽；图集标题明确标注“东白春芽干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Siming Shi'erlei Chinese original / 中文原文：四明十二雷 Siming Mountain-related tea districts including Chejiu and Hongling, Yuyao, Ningbo, Zhejiang Chinese original / 中文原文：浙江省宁波市余姚市车厩、虹岭等四明山相关茶区 summary： A modern green tea continuing a local Siming tea name, with different shapes among revived modern products. Ancient usage of 'white tea' cannot be applied directly to the modern six-category classification. Chinese original / 中文原文：summary：承续四明地方茶名的现代绿茶，现代恢复产品有不同外形，古代“白茶”用语不能直接套用现代六大茶类。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Siming Shierlei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Chinese original / 中文原文：茶百科数据库·四明十二雷 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 Ancient charm remains as a gentle breeze arrives | https://www.zjsjw.gov.cn/zhuantizhuanlan/qinglianwenhua/qingfengzhilv/202207/t20220720_6558148.shtml Chinese original / 中文原文：古韵今犹在 清风徐徐来 | https://www.zjsjw.gov.cn/zhuantizhuanlan/qinglianwenhua/qingfengzhilv/202207/t20220720_6558148.shtml Relevant annexes to Ningbo's intangible cultural heritage project list | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2984/site/attach/0/0b46f74ab34943049c76504273d2e910.pdf Chinese original / 中文原文：宁波市非物质文化遗产项目名录相关附件 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2984/site/attach/0/0b46f74ab34943049c76504273d2e910.pdf process： The publisher’s public preview describes brief fresh-leaf spreading, heat-fixing, shaping, cooling, and final drying, using tossing, shaking, straightening, pressing, and other movements. Modern curled-form processing is also recorded and should be distinguished by the actual product shape. Chinese original / 中文原文：process：出版社公开预览载鲜叶略摊放后杀青、整形、摊凉、足干，通过抛、抖、理、按等手法制形。另有现代卷曲形加工记录，应随具体产品形态区分。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Siming Shierlei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Chinese original / 中文原文：茶百科数据库·四明十二雷 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 appearance： Flat and curled variants, among others; green with visible hairs. Chinese original / 中文原文：appearance：有扁形和卷曲形等版本，色绿显毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 aroma： Pronounced, brisk aroma. Chinese original / 中文原文：aroma：香气高爽。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 taste： Fresh with a sweet aftertaste, and a clear, bright liquor. Chinese original / 中文原文：taste：滋味鲜而回甘，汤色清亮。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 history： Local-history writer Zhao Weilun cites Quan Zuwang's Twelve Thunder Tea Stoves Rhapsody and other sources and records a revival of production in 1986. Historical tribute tea, Qing literary tea-seeking and modern revival are distinct phases; the editions of the quoted historical texts still require checking. Chinese original / 中文原文：history：地方史作者赵伟伦引述全祖望《十二雷茶灶赋》等文献，并记1986年恢复生产。历史贡茶、清代文人寻茶及现代恢复是不同阶段，所引古籍仍需版本校核。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 culture： Writing about the Twelve Thunder Tea Stoves and local legends of Sannü Mountain form the name's cultural background. Today the Tea-Fragrance Reading Room at the Qian Family Courtyard offers related tea-making experiences, and Ningbo's heritage list includes Siming Twelve Thunder Tea production techniques. Chinese original / 中文原文：culture：十二雷茶灶的诗文与三女山地方传说构成名称文化。今天钱家大院茶香书屋可开展相关制茶体验，宁波非遗名录亦列四明十二雷茶制作技艺。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 Ancient charm remains as a gentle breeze arrives | https://www.zjsjw.gov.cn/zhuantizhuanlan/qinglianwenhua/qingfengzhilv/202207/t20220720_6558148.shtml Chinese original / 中文原文：古韵今犹在 清风徐徐来 | https://www.zjsjw.gov.cn/zhuantizhuanlan/qinglianwenhua/qingfengzhilv/202207/t20220720_6558148.shtml Relevant annexes to Ningbo's intangible cultural heritage project list | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2984/site/attach/0/0b46f74ab34943049c76504273d2e910.pdf Chinese original / 中文原文：宁波市非物质文化遗产项目名录相关附件 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web2984/site/attach/0/0b46f74ab34943049c76504273d2e910.pdf Step-by-step processing / Publisher's public topic introduction / pan-fired version Chinese original / 中文原文：逐步工序 / 出版社公开专题／锅炒版本 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Spreading fresh leaves ： Briefly spread the tender buds and leaves until a clean aroma first emerges. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：嫩芽叶稍摊至清香初吐。 关键观察： Tea Encyclopedia database · Siming Shierlei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Chinese original / 中文原文：茶百科数据库·四明十二雷 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 2. Heat-fixing ： Heat-fix in the pan. Key observations: Chinese original / 中文原文：2. 杀青：锅内杀青。 关键观察： Tea Encyclopedia database · Siming Shierlei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Chinese original / 中文原文：茶百科数据库·四明十二雷 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 3. Shaping ： Shape using tossing, shaking, aligning and pressing movements. Key observations: Chinese original / 中文原文：3. 整形：运用抛、抖、理、按等手法做形。 关键观察： Tea Encyclopedia database · Siming Shierlei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Chinese original / 中文原文：茶百科数据库·四明十二雷 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 4. Spreading to cool ： Spread to cool after shaping. Key observations: Chinese original / 中文原文：4. 摊凉：整形后摊凉。 关键观察： Tea Encyclopedia database · Siming Shierlei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Chinese original / 中文原文：茶百科数据库·四明十二雷 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 5. Final drying ： Return to the pan to dry thoroughly; specific parameters are not public. Key observations: Chinese original / 中文原文：5. 足干：回锅完成足干；具体参数未公开。 关键观察： Tea Encyclopedia database · Siming Shierlei | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Chinese original / 中文原文：茶百科数据库·四明十二雷 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1422&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Flat and curled variants, among others; green with visible hairs. Chinese original / 中文原文：外形与汤色原描述：有扁形和卷曲形等版本，色绿显毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 Source description of aroma ： Pronounced, brisk aroma. Chinese original / 中文原文：香气来源描述：香气高爽。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 Source description of taste ： Fresh with a sweet aftertaste, and a clear, bright liquor. Chinese original / 中文原文：滋味来源描述：滋味鲜而回甘，汤色清亮。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 Zhao Weilun's 2020 local-history article / first group of modern quality descriptions in the opening. ： Dry-leaf appearance: Longjing-shaped or folded/curled, emerald green with golden patches. Liquor colour: bright emerald green. Aroma: pronounced and brisk. Taste: exceptionally fresh, with returning sweetness, in the author’s wording. Infused leaves: jade-white. Chinese original / 中文原文：赵伟伦2020地方史文章／开篇第一组现代品质描述：外形：龙井形或抱折卷曲形，翠绿并有金黄色块；汤色：青翠明亮；香气：高爽；滋味：极鲜、回甘（作者表述）；叶底：玉白色。 Evidence Status: source_supported； Location in the source: Complete web text, line 28, first two opening sentences ； Scope: The introductory quality description in a modern local-history article signed by Zhao Weilun, not testing of an ancient tea sample or a formal standard. The passage describes several different forms consecutively. This record uses only the first group, described as Longjing-shaped or folded and curled; later “pine-needle-shaped” wording is not combined into the same sample. No batch or grade is disclosed. An apparent textual error in the tender-green description is excluded, as are promotional claims such as the world's highest amino-acid content. Chinese original / 中文原文：证据状态：source_supported；原文位置：Web完整正文L28，开篇前两句；适用范围：作者赵伟伦署名的现代地方史文章开篇品质介绍，不是古代茶样实测或正式标准。该段连续出现不同外形叙述，本条只取前一组龙井形或抱折卷曲形，后续“松针形”等不拼为同一样品；未披露批次和等级。原文“嫩绿通道”疑有文字问题不采，不采用氨基酸世界之最等宣传。 Study of the Twelve Leis of Siming | https://www.sohu.com/a/417497174_99949033 Chinese original / 中文原文：四明十二雷考 | https://www.sohu.com/a/417497174_99949033 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Siming Shierlei Chinese original / 中文原文：实物图：四明十二雷干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419057 https://www.pwsannong.com/booklib/database/sublibrary?ID=1422&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Siming Twelve Thunder, and the gallery title explicitly labels the image 'Siming Twelve Thunder Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为四明十二雷；图集标题明确标注“四明十二雷干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Pujiang Chunhao Chinese original / 中文原文：浦江春毫 Tea districts including Hangping, Yuzhai and Huaqiao, Pujiang County, Jinhua, Zhejiang Chinese original / 中文原文：浙江省金华市浦江县杭坪、虞宅、花桥等茶区 summary： A modern downy green tea created in Pujiang, formerly Pujiang Maofeng, with tightly curled tender leaves. Chinese original / 中文原文：summary：浦江现代创制的显毫绿茶，旧称浦江毛峰，成品紧卷细嫩。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html process： Pick one bud with one leaf, with the bud longer than the leaf, keeping the shoots intact. Pan heat-fixing and shaping are followed by basket drying. Chinese original / 中文原文：process：采摘芽长于叶的一芽一叶，保持芽叶完整；鲜叶经锅炒杀青与做形后，以烘笼烘干。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html appearance： Tightly curled strands, emerald green with down. Chinese original / 中文原文：appearance：茶条紧卷，翠绿披毫。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html aroma： Fresh, clean aroma. Chinese original / 中文原文：aroma：香气清鲜。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html taste： Fresh, brisk, sweet and mellow taste, bright jade-green liquor, tender-green, even and clean infused leaves. Chinese original / 中文原文：taste：滋味鲜爽甘醇，汤碧亮，叶底嫩绿匀净。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html history： China Agriculture Press's public preview records creation in 1981, originally named Pujiang Maofeng. Its modern development is linked with mountain-grown material in Pujiang County. Ancient regional tea production is not equated with the origin of the same named product. Chinese original / 中文原文：history：中国农业出版社公开预览记1981年创制，原名浦江毛峰。其现代研制与浦江县山地原料生产相联，不将地方古代产茶史等同于同名产品起源。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html culture： Pujiang County's inheritor list includes Chen Xingtang and Pujiang Chunhao production techniques. Rural reporting records cultivation guidance, purchasing and processing improvements at Wujiang Tea Mountain, showing the craft's continuation through collective village production. Chinese original / 中文原文：culture：浦江县传承人名录列有陈兴堂及浦江春毫制作技艺；乡村报道记乌浆茶山的种茶指导、收购与加工改进，体现制茶手艺在乡村共同生产中的延续。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Step-by-step processing / Publisher's public feature / summary of principal operations Chinese original / 中文原文：逐步工序 / 出版社公开专题／主工序摘要 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Picking ： Pick with an upward hand motion to the standard of one bud and one leaf, with the bud longer than the leaf. Key observations: Chinese original / 中文原文：1. 采摘：按一芽一叶、芽长于叶标准提手采摘。 关键观察： Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 2. Pan-fixing and shaping ： Heat-fix and shape the fresh leaves in the pan. Key observations: Chinese original / 中文原文：2. 锅炒杀青做形：鲜叶在炒锅中杀青并做形。 关键观察： Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 3. Drying in a baking basket ： Dry in a drying basket to produce finished tea. Key observations: Chinese original / 中文原文：3. 烘笼干燥：以烘笼烘干成为成茶。 关键观察： Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly curled strands, emerald green with down. Chinese original / 中文原文：外形与汤色原描述：茶条紧卷，翠绿披毫。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Source description of aroma ： Fresh, clean aroma. Chinese original / 中文原文：香气来源描述：香气清鲜。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Source description of taste ： Fresh, brisk, sweet and mellow taste, bright jade-green liquor, tender-green, even and clean infused leaves. Chinese original / 中文原文：滋味来源描述：滋味鲜爽甘醇，汤碧亮，叶底嫩绿匀净。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Chinese original / 中文原文：第七批浦江县非物质文化遗产项目代表性传承人名单 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web3609/site/attach/0/44514eb88e1445c7bacd16b8e1b22c43.pdf Pujiang, Zhejiang: making dedication a habit | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Chinese original / 中文原文：浙江浦江：把奉献当成习惯 | https://www.mva.gov.cn/fengcai/tyjrfc/tyjr/202402/t20240201_277180.html Named public material / quality description ： Dry-leaf appearance: tightly curled and downy, delicate emerald green; liquor colour: bright emerald; aroma: pleasant; taste: fresh, brisk, sweet and mellow; infused leaves: even, clean and tender green. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：紧卷披毫，细嫩翠绿；汤色：碧明亮；香气：怡人；滋味：鲜爽甘醇；叶底：匀净嫩绿 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Tea Encyclopedia database · Pujiang Chunhao | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Chinese original / 中文原文：茶百科数据库·浦江春毫 | https://www.pwsannong.com/booklib/database/sublibrary?BaseID=1334&ID=1423&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Pujiang Chunhao Chinese original / 中文原文：实物图：浦江春毫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419077 https://www.pwsannong.com/booklib/database/sublibrary?ID=1423&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Pujiang Chunhao, and its gallery explicitly says “Pujiang Chunhao Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为浦江春毫；图集标题明确标注“浦江春毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Caihua Maojian Chinese original / 中文原文：采花毛尖 Caihua Township and the Wufeng tea region, Wufeng Tujia Autonomous County, Yichang, Hubei. Chinese original / 中文原文：湖北省宜昌市五峰土家族自治县采花乡及五峰茶区 summary： A representative Maojian green tea from Caihua Township, Wufeng, with a local style shaped by delicate buds and leaves and strong, mellow liquor. Chinese original / 中文原文：summary：五峰采花乡代表性毛尖绿茶，以细嫩芽叶和浓醇茶汤形成地方风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Chinese original / 中文原文：2022“国际茶日”｜茶故事·随州芽茶和采花毛尖 | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm process： The traditional manual method includes picking, pan-firing, rolling and heated drying. Spread fresh leaves before pan heat-fixing; the maker adjusts heat to leaf condition, then controls drying temperature after rolling until dry. Modern production also uses automatic spreading, smart rolling and continuous shaping. Chinese original / 中文原文：process：传统手工法包括采茶、炒茶、揉捻、炕茶。鲜叶先摊放再入锅杀青，师傅根据叶质调火，揉捻后控制烘炕温度至干；现代生产另采用自动摊青、智能揉捻与连续做形。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 appearance： Traditional Baimaojian has fine, elegant strands with visible white hairs on the surface. Chinese original / 中文原文：appearance：传统白毛尖条索细秀，表面可见白毫。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 aroma： Relatively high aroma; processing emphasises aroma development during pan-firing and bed-drying. Chinese original / 中文原文：aroma：香气较高，工艺重视炒制和炕茶时的香气形成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Chinese original / 中文原文：2022“国际茶日”｜茶故事·随州芽茶和采花毛尖 | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm taste： Jade-green liquor, mellow and fairly rich taste, with a sweet, brisk aftertaste. Chinese original / 中文原文：taste：茶汤碧绿，滋味醇而较浓，回味甘爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Chinese original / 中文原文：2022“国际茶日”｜茶故事·随州芽茶和采花毛尖 | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 history： The predecessor of the modern Caihua enterprise was Wufeng Central Tea Station, established in 1951; its name included Caihua Maojian when restructured in 1998. This is corporate history. Caihua Maojian production techniques entered Hubei's provincial heritage list in 2009, a clear milestone in modern transmission. Chinese original / 中文原文：history：现代采花企业前身为1951年五峰中心茶站，1998年改制时名称含采花毛尖；这属于企业沿革。采花毛尖制作技艺于2009年列入湖北省级非遗，是现代传承的明确节点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Chinese original / 中文原文：2022“国际茶日”｜茶故事·随州芽茶和采花毛尖 | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm culture： Wufeng's Tujia tea communities use tea-making proverbs to pass on heat control and hand movements. The Hubei Tea Museum, master–apprentice teaching and garden-picking experiences link Caihua Maojian's handcrafting experience with local cultural displays. Chinese original / 中文原文：culture：五峰土家茶乡以制茶谚语传授火候与动作。湖北茶博馆、师徒传艺和茶园采摘体验，使采花毛尖的手工经验与当地文化展示相连。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 region： Caihua Township and the Wufeng tea region, Wufeng Tujia Autonomous County, Yichang, Hubei. Chinese original / 中文原文：region：湖北省宜昌市五峰土家族自治县采花乡及五峰茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Chinese original / 中文原文：2022“国际茶日”｜茶故事·随州芽茶和采花毛尖 | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Step-by-step processing / Caihua Tea intelligent temperature-controlled processing / 2026 interview Chinese original / 中文原文：逐步工序 / 采花茶业智能温控制茶／2026采访 A modern route from a named producer, evidenced by a reporter's interview and government reprint, not a company technical code. Scope: the report explicitly gives five production stages from spreading to drying, without detailed operations or parameters. Chinese original / 中文原文：具名厂家现代路线；证据为记者采访及政府转载，不是企业技术规程。 适用范围：报道明确从摊青至烘干的五段生产次序，未列细分操作或参数。 1. Spreading fresh leaves ： Spread the fresh leaves. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶摊青。 关键观察： Wufeng: spring tea season opens with fragrance shared online | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml Chinese original / 中文原文：五峰：春茶开园“云”端飘香 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml 2. Heat-fixing ： Heat-fixing in the company's temperature-controlled production stage. Key observations: Chinese original / 中文原文：2. 杀青：在企业温控生产环节杀青。 关键观察： Wufeng: spring tea season opens with fragrance shared online | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml Chinese original / 中文原文：五峰：春茶开园“云”端飘香 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml 3. Rolling ： Roll after heat-fixing. Key observations: Chinese original / 中文原文：3. 揉捻：杀青后揉捻。 关键观察： Wufeng: spring tea season opens with fragrance shared online | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml Chinese original / 中文原文：五峰：春茶开园“云”端飘香 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml 4. Straightening ： Straighten after rolling. Key observations: Chinese original / 中文原文：4. 理条：揉捻后理条。 关键观察： Wufeng: spring tea season opens with fragrance shared online | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml Chinese original / 中文原文：五峰：春茶开园“云”端飘香 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml 5. Drying by baking ： Final drying produces the finished tea. Key observations: Chinese original / 中文原文：5. 烘干：末段烘干成茶。 关键观察： Wufeng: spring tea season opens with fragrance shared online | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml Chinese original / 中文原文：五峰：春茶开园“云”端飘香 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202603/t20260327_5900563.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Traditional Baimaojian has fine, elegant strands with visible white hairs on the surface. Chinese original / 中文原文：外形与汤色原描述：传统白毛尖条索细秀，表面可见白毫。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Source description of aroma ： Relatively high aroma; processing emphasises aroma development during pan-firing and bed-drying. Chinese original / 中文原文：香气来源描述：香气较高，工艺重视炒制和炕茶时的香气形成。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Chinese original / 中文原文：2022“国际茶日”｜茶故事·随州芽茶和采花毛尖 | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Source description of taste ： Jade-green liquor, mellow and fairly rich taste, with a sweet, brisk aftertaste. Chinese original / 中文原文：滋味来源描述：茶汤碧绿，滋味醇而较浓，回味甘爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Chinese original / 中文原文：2022“国际茶日”｜茶故事·随州芽茶和采花毛尖 | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Picking flowers | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 Chinese original / 中文原文：采花 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8fda263bf7c740b2b760a1e4b67a9737 2022 Agricultural Trade Promotion Center / Caihua Maojian origin report. ： Liquor colour: emerald green (the original says “emerald liquor”); aroma: high; taste: mellow, with a rich body. Chinese original / 中文原文：2022农业贸易促进中心／采花毛尖产地报道：汤色：碧绿（原文“汤碧”）；香气：香气高；滋味：醇，汤感浓。 Evidence Status: source_supported； Location in the source: Full web text, L38 ； Scope: A named tea introduction compiled for the 2022 International Tea Day feature from Hubei's Department of Agriculture and Rural Affairs. Only the four explicit phrases 'high aroma, jade-green liquor, mellow taste, full liquor' are mapped to corresponding dimensions. Dry-leaf appearance, infused leaves, specific grades and modern sample scores are not inferred. Chinese original / 中文原文：证据状态：source_supported；原文位置：Web全文L38；适用范围：2022年国际茶日栏目采编自湖北省农业农村厅的具名茶介绍；只拆“香高、汤碧、味醇、汁浓”四词对应维度，不推断外形、叶底、具体等级或现代茶样分数。 2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Chinese original / 中文原文：2022“国际茶日”｜茶故事·随州芽茶和采花毛尖 | https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Yichang Tourism Website Store / product description for Caihua Maojian Gaoshan Yuming, 48 g × 5 boxes. ： Dry-leaf appearance: fine, elegant, even, straight, lustrous emerald green. Liquor colour: clear. Aroma: pronounced and lasting. Taste: fresh and brisk, with returning sweetness. Infused leaves: bright; the original colour term is written “娕绿,” whose character remains to be checked. Chinese original / 中文原文：宜昌旅游网商城／采花毛尖高山玉茗48g×5盒商品描述：干茶：细秀、匀直，翠绿色而油润；汤色：清澈；香气：高而持久；滋味：鲜爽，回甘；叶底：明亮（原文色词另作“娕绿”，用字待核）。 Evidence Status: source_supported； Location in the source: First paragraph of the product details ； Scope: A merchant product page, without grade or batch. The original infused-leaf colour wording uses the unusual character nu in nu-green; it is not silently changed to tender green. Only the explicit brightness is recorded here. The dry-leaf phrase 'visible' does not specify what is visible, so white down is not added. Chinese original / 中文原文：证据状态：source_supported；原文位置：商品详情第一段；适用范围：商家商品页，未列等级和批次；原文叶底色词作“娕绿”，不擅改成嫩绿。本条只录其明确的明亮；外形“显露”未交代对象，不补白毫。 Caihua Maojian · Gaoshan Yuming 48 g × 5 boxes (solid-wood square box) product page. | https://m.yichangly.com/mall/show-55.html Chinese original / 中文原文：采花毛尖·高山玉茗48g×5盒（实木方盒）商品页 | https://m.yichangly.com/mall/show-55.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The product text contains suspected typos, including a malformed character in 'tender green'. The anomaly is noted; merchant promotion is not upgraded to a manufacturer's technical specification or an independent physical review. Chinese original / 中文原文：商品文字存在“娕绿”等疑似错字；保留异常说明，不将商家宣传升级成厂家技术规范或独立实物评测。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Caihua Maojian Chinese original / 中文原文：实物图：采花毛尖干茶样本 https://gjcr.moa.gov.cn/cxf/202205/W020220525783666545220.jpg https://gjcr.moa.gov.cn/cxf/202205/t20220525_6400468.htm Basis for the match: A separate dry-tea photograph in the Caihua Maojian section of an International Tea Day feature. The text explicitly identifies Caihua Township, Wufeng Tujia Autonomous County. The actual fine-strip tea in a scoop was inspected. Chinese original / 中文原文：对应依据：国际茶日专题中采花毛尖小节的独立干茶照片，正文明确五峰土家族自治县采花乡，已看茶则中细条茶实物。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Caihua Maojian display sample in the Agricultural Trade Promotion Center’s 2022 feature, not attributed to the Suizhou bud tea in the first half. Chinese original / 中文原文：样本范围：农业贸易促进中心2022年专题采花毛尖展示样本；未归入前半篇随州芽茶。 Longfeng Tea Chinese original / 中文原文：龙峰茶 Zhuxi County, Shiyan, Hubei, represented by Longwangya and other places. Chinese original / 中文原文：湖北省十堰市竹溪县，以龙王垭等地为代表 summary： A premium, high-aroma green tea from Zhuxi. Longfeng is a finished-tea name, not a single botanical species. Chinese original / 中文原文：summary：竹溪的高香型名优绿茶，龙峰是成品茶名称，不是单一植物物种名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html Brands strengthen tea: “Longfeng” enriches local people | https://finance.sina.cn/sa/2007-04-27/detail-ikknscsi4441585.d.html Chinese original / 中文原文：品牌兴茶 “龙峰”富民 | https://finance.sina.cn/sa/2007-04-27/detail-ikknscsi4441585.d.html process： Based on a republication of the 2006 protection announcement, pending verification of the original: picked leaves are spread, heat-fixed and rolled, then undergo second drying, shaping and strip tightening, final drying, and fine sorting. The combination of second drying and strip tightening is important in forming the tight, slender appearance. Chinese original / 中文原文：process：据2006年保护公告转载，原件待核：采叶摊青后杀青、揉捻，再进行二青干燥、整形紧条和足干，最后精选。二青与紧条配合，是形成紧细外观的重要环节。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html appearance： Fine, tightly formed strips, visible white down, lustrous light green. Chinese original / 中文原文：appearance：茶条紧细，白毫可见，色泽嫩绿而有光润感。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html aroma： Clean, pronounced aroma with floral characteristics. Chinese original / 中文原文：aroma：香气清高，具有花香特征。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html taste： Fresh, mellow, sweet and brisk, with a bright tender-green liquor. Chinese original / 中文原文：taste：滋味鲜醇甘爽，茶汤嫩绿明亮。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html history： A 2007 on-site report in China Quality News records that Zhuxi launched a standardised tea demonstration area in 2003 and advanced the Longfeng Tea geographical-indication application in 2005. The current local standard is DB4203/T 72-2023. These stages reflect the development of the modern brand and production specifications. Chinese original / 中文原文：history：中国质量报2007年现场报道记述，竹溪2003年启动标准化茶叶示范区建设，2005年推进龙峰茶地标申报。现行地方标准为DB4203/T 72-2023；这些阶段反映现代品牌与生产规范的发展。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Brands strengthen tea: “Longfeng” enriches local people | https://finance.sina.cn/sa/2007-04-27/detail-ikknscsi4441585.d.html Chinese original / 中文原文：品牌兴茶 “龙峰”富民 | https://finance.sina.cn/sa/2007-04-27/detail-ikknscsi4441585.d.html DB4203/T 72-2023 Geographical Indication Product: Longfeng Tea | https://std.samr.gov.cn/db/search/stdDBDetailed?id=1DFBF2B74D507B7AE06397BE0A0AB5D8 Chinese original / 中文原文：DB4203/T 72-2023 地理标志产品 龙峰茶 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=1DFBF2B74D507B7AE06397BE0A0AB5D8 culture： Technical workers provide training in towns, forest farms and village groups, while tea farms, enterprises and households operate jointly. These are important forms of modern Longfeng Tea transmission. Standardisation links local handcrafting experience with quality management. Chinese original / 中文原文：culture：技术人员进入乡镇、林场和村组培训，茶场、企业与农户联合经营，是现代龙峰茶传承的重要方式。标准化推广把地方手工经验与质量管理联系起来。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Brands strengthen tea: “Longfeng” enriches local people | https://finance.sina.cn/sa/2007-04-27/detail-ikknscsi4441585.d.html Chinese original / 中文原文：品牌兴茶 “龙峰”富民 | https://finance.sina.cn/sa/2007-04-27/detail-ikknscsi4441585.d.html region： Zhuxi County, Shiyan, Hubei, represented by Longwangya and other places. Chinese original / 中文原文：region：湖北省十堰市竹溪县，以龙王垭等地为代表 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tightly formed strips, visible white down, lustrous light green. Chinese original / 中文原文：外形与汤色原描述：茶条紧细，白毫可见，色泽嫩绿而有光润感。 Evidence Status: needs_primary_corroboration； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：needs_primary_corroboration；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html Source description of aroma ： Clean, pronounced aroma with floral characteristics. Chinese original / 中文原文：香气来源描述：香气清高，具有花香特征。 Evidence Status: needs_primary_corroboration； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：needs_primary_corroboration；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html Source description of taste ： Fresh, mellow, sweet and brisk, with a bright tender-green liquor. Chinese original / 中文原文：滋味来源描述：滋味鲜醇甘爽，茶汤嫩绿明亮。 Evidence Status: needs_primary_corroboration； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：needs_primary_corroboration；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006) | https://www.cnlaw.org.cn/9463.html Chinese original / 中文原文：关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号） | https://www.cnlaw.org.cn/9463.html Longfeng Tea, Special Grade One (DB4203/T 72, 2024 PDF edition, Table 2) ： Fine, tight, elegant, visibly downy strips, even in form, lustrous tender green; a few tender stems are permitted. Liquor colour is bright tender green; aroma fresh, pronounced, lasting; taste fresh, mellow, sweet, brisk; infused leaves bright tender green and uniform. Chinese original / 中文原文：龙峰茶 特一级（DB4203/T72 PDF2024版表2）：条形紧细、显毫而秀美，形态匀整，嫩绿光润，允许稍有嫩茎。茶汤嫩绿明亮，香气清高且持久，滋味鲜醇甘爽，叶底嫩绿明亮而匀齐。 Evidence Status: primary_source_verified； Location in the source: PDF page 5 / printed page 3, clause 7.2 Table 2, Special First Grade column. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第5页／印刷页3，7.2表2，特一级列；适用范围：见具体记录标题与原文 Geographical Indication Product — Longfeng Tea (PDF cover: DB4203/T72—2024; platform catalogue labels it 2023). | https://dbba.sacinfo.org.cn/portal/download/24d3bef6ffd575682871060029bd583e696db70c08cd25c9921e0c5d3f6db4f2 Chinese original / 中文原文：地理标志产品 龙峰茶（PDF封面DB4203/T72—2024；平台目录标作2023） | https://dbba.sacinfo.org.cn/portal/download/24d3bef6ffd575682871060029bd583e696db70c08cd25c9921e0c5d3f6db4f2 Longfeng Tea, Special Grade II (DB4203/T72, 2024 PDF version, Table 2). ： Fine, tight, elegant strips with visible down, even in form, lustrous emerald green, with a small amount of tender stem permitted. Liquor is clear, bright green; aroma high, fresh and lasting; taste fresh, mellow, sweet and brisk; infused leaves delicate, even and bright tender green. Chinese original / 中文原文：龙峰茶 特二级（DB4203/T72 PDF2024版表2）：条形紧细、显毫而秀美，形态匀整，翠绿油润，允许稍有嫩茎。茶汤清绿明亮，香气清高且持久，滋味鲜醇甘爽，叶底细嫩匀整、嫩绿明亮。 Evidence Status: primary_source_verified； Location in the source: PDF page 5 / printed page 3, 7.2 Table 2, special-grade-two column. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第5页／印刷页3，7.2表2，特二级列；适用范围：见具体记录标题与原文 Geographical Indication Product — Longfeng Tea (PDF cover: DB4203/T72—2024; platform catalogue labels it 2023). | https://dbba.sacinfo.org.cn/portal/download/24d3bef6ffd575682871060029bd583e696db70c08cd25c9921e0c5d3f6db4f2 Chinese original / 中文原文：地理标志产品 龙峰茶（PDF封面DB4203/T72—2024；平台目录标作2023） | https://dbba.sacinfo.org.cn/portal/download/24d3bef6ffd575682871060029bd583e696db70c08cd25c9921e0c5d3f6db4f2 Longfeng Tea, First Grade (DB4203/T 72, 2024 PDF edition, Table 2) ： Fine, tight strips with visible down, even and emerald green, with a little tender stem permitted. Liquor is clear, bright green; aroma fresh and rich; taste fresh and mellow; infused leaves delicate, even and bright yellow-green. Chinese original / 中文原文：龙峰茶 一级（DB4203/T72 PDF2024版表2）：条形紧细并显毫，形态匀整，色泽翠绿，允许稍有嫩茎。茶汤清绿明亮，香气鲜浓，滋味鲜醇，叶底细嫩匀整、黄绿明亮。 Evidence Status: primary_source_verified； Location in the source: PDF page 5 / printed page 3, §7.2 Table 2, Grade I column. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第5页／印刷页3，7.2表2，一级列；适用范围：见具体记录标题与原文 Geographical Indication Product — Longfeng Tea (PDF cover: DB4203/T72—2024; platform catalogue labels it 2023). | https://dbba.sacinfo.org.cn/portal/download/24d3bef6ffd575682871060029bd583e696db70c08cd25c9921e0c5d3f6db4f2 Chinese original / 中文原文：地理标志产品 龙峰茶（PDF封面DB4203/T72—2024；平台目录标作2023） | https://dbba.sacinfo.org.cn/portal/download/24d3bef6ffd575682871060029bd583e696db70c08cd25c9921e0c5d3f6db4f2 Longfeng Tea, Grade II (DB4203/T72, 2024 PDF version, Table 2). ： Fine, tight strips with visible down, fairly even, fairly green with some lustre; tender stems permitted. Liquor is yellow-green and fairly bright; aroma fresh; taste mellow and rich; infused leaves yellow-green, fairly bright and even. Chinese original / 中文原文：龙峰茶 二级（DB4203/T72 PDF2024版表2）：条形紧细并显毫，尚匀整，尚绿稍润，允许有嫩茎。茶汤黄绿尚亮，香气清香，滋味醇浓，叶底黄绿尚亮、尚匀。 Evidence Status: primary_source_verified； Location in the source: PDF page 5 / printed page 3, clause 7.2 Table 2, Second Grade column. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第5页／印刷页3，7.2表2，二级列；适用范围：见具体记录标题与原文 Geographical Indication Product — Longfeng Tea (PDF cover: DB4203/T72—2024; platform catalogue labels it 2023). | https://dbba.sacinfo.org.cn/portal/download/24d3bef6ffd575682871060029bd583e696db70c08cd25c9921e0c5d3f6db4f2 Chinese original / 中文原文：地理标志产品 龙峰茶（PDF封面DB4203/T72—2024；平台目录标作2023） | https://dbba.sacinfo.org.cn/portal/download/24d3bef6ffd575682871060029bd583e696db70c08cd25c9921e0c5d3f6db4f2 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The official Longfeng Tea catalogue lists DB4203/T72-2023, while the downloaded PDF’s cover and text read DB4203/T72—2024. Grades are recorded according to Table 2 in the actual PDF. Its referenced processing code DB42/T516-2008 has been withdrawn, and its text was not read in this round; processing still awaits verification against an original document. Chinese original / 中文原文：龙峰茶官方目录为DB4203/T72-2023，所下载PDF封面和正文为DB4203/T72—2024；按实际PDF表2分级记录。其引用的加工规程DB42/T516-2008已废止且本轮未读到正文，工艺仍待原件核验。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Longwangya Longfengwang: dry leaves on a tea scoop alongside the product Chinese original / 中文原文：实物图：龙王垭龙峰王：茶则干茶与产品同框 https://nwzimg.wezhan.cn/contents/sitefiles2023/10115267/images/3262302.jpg https://www.hblwy.com/ Basis for the match: The producer's official-site body text and company page identify the Longwangya area in Zhuxi County and the Longfeng range. The original packaging image explicitly names Longfeng Wang and Hubei Longwangya Company; a finished-tea sample is visible in the scoop on the right. The original image is retained in full. Chinese original / 中文原文：对应依据：生产者官网正文、公司页说明竹溪县龙王垭产区与龙峰系列；原图包装明确龙峰王及湖北龙王垭公司，右侧茶则可见成茶样本，原始图片完整保留。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Longwangya-brand Longfengwang sample. The actual tea occupies only a small area at the lower right of the image and cannot be an appearance standard for every Longfeng Tea grade. Chinese original / 中文原文：样本范围：龙王垭品牌龙峰王样本；实物仅占画面右下较小范围，不能当作全部龙峰茶等级的外观标准。 Yingshan Yunwu Tea Chinese original / 中文原文：英山云雾茶 Yingshan County, Huanggang, Hubei Chinese original / 中文原文：湖北省黄冈市英山县 summary： A local green tea made from Yingshan buds and leaves, within a regional product system. Chinese original / 中文原文：summary：以英山茶树芽叶制成的地方绿茶，属于区域产品体系。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml process： Processed through heat-fixing, rolling, drying and careful sorting. Products vary in grade and shape; the specific shaping method cannot be inferred merely from the words Yunwu, or Cloud and Mist. Chinese original / 中文原文：process：经杀青、揉捻、干燥与精选等工序加工。产品有不同等级和外形，具体做形方式不能仅由“云雾”二字推断。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml appearance： The report summarizes green colour and attractive shape. Specific strand form and evenness must be assessed by the relevant grade. Chinese original / 中文原文：appearance：报道概括为色绿、形美；具体条形和匀整度须按相应等级观察。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml aroma： Fairly high aroma; evaluation must still consider the product grade. Chinese original / 中文原文：aroma：香气较高，审评仍需结合产品等级。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml taste： Mellow and full taste, a general quality description of local Yingshan green tea. Chinese original / 中文原文：taste：滋味醇厚，是英山地方绿茶的品质概括。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml history： In 2003, Lüping and Tianrui merged to form Yingshan Yunwu Tea Industry Company, continuing both premium-tea and bulk-green-tea production. This is the history of one major enterprise. The local product standard has undergone successive revisions, with the 2022 edition taking effect in 2023. Chinese original / 中文原文：history：2003年绿屏与天蕊公司合并为英山云雾茶业公司，承接名优茶与大宗绿茶两路生产；这是一家主要企业的沿革。地方产品标准持续修订，2022版于2023年实施。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Examining the special strengths of three leading enterprises | https://jxt.hubei.gov.cn/bmdt/qyfc/202304/t20230425_4639399.shtml Chinese original / 中文原文：盘点三家龙头企业的“尖板眼” | https://jxt.hubei.gov.cn/bmdt/qyfc/202304/t20230425_4639399.shtml DB42/T 210-2022 Geographical Indication Product: Yingshan Yunwu Tea | https://std.samr.gov.cn/db/search/stdDBDetailed?id=E65825C71014DA8FE05397BE0A0AD120 Chinese original / 中文原文：DB42/T 210-2022 地理标志产品 英山云雾茶 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=E65825C71014DA8FE05397BE0A0AD120 culture： Yingshan tea practitioners transmit processing skills through families and enterprises. The reported 'third tea generation' continues work on cultivation, processing and sales, extending local tea from the traditional specialty-tea market into overseas trade. Chinese original / 中文原文：culture：英山茶人以家族和企业传承加工技能。报道中的“茶三代”接续研究种植、制茶与销售，让地方茶从传统名优茶市场延伸到海外贸易。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Examining the special strengths of three leading enterprises | https://jxt.hubei.gov.cn/bmdt/qyfc/202304/t20230425_4639399.shtml Chinese original / 中文原文：盘点三家龙头企业的“尖板眼” | https://jxt.hubei.gov.cn/bmdt/qyfc/202304/t20230425_4639399.shtml region： Yingshan County, Huanggang, Hubei Chinese original / 中文原文：region：湖北省黄冈市英山县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Step-by-step processing / Yingshan Yunwu Tea Chunsun / 2022 standard informative Annex B.1. Chinese original / 中文原文：逐步工序 / 英山云雾茶春笋／2022标准资料性附录B.1 PDF page 15, B.1; fresh leaves are separately graded and spread before processing under 7.3. Scope: informative Appendix B of DB42/T210—2022, not one route for every grade. Fresh-leaf management is separately covered in 7.3. Chunsun is selected for the main display; the other two versions remain as branches. Chinese original / 中文原文：PDF第15页B.1；投制前另按7.3分级摊放。 适用范围：DB42/T210—2022资料性附录B，非全等级单一路线。鲜叶管理另见7.3；主展示选春笋，另外两版本保留分支。 1. Heat-fixing ： Heat-fix in a dedicated pan, combining shaking and covered heating. Key observations: Chinese original / 中文原文：1. 杀青：专用锅抖闷结合杀青。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 2. Second pan-firing ： After cooling the fixed leaves, carry out second pan-firing, rub into strands, then remove and spread to cool. Key observations: Chinese original / 中文原文：2. 炒二青：杀青叶摊凉后炒二青，搓条后出锅摊凉。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 3. Third pan-firing ： Straighten the strands and bring out the down, then remove and cool. Key observations: Chinese original / 中文原文：3. 炒三青：理直茶条、提毫，起锅摊凉。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 4. Drying by baking ： Complete in three rounds: initial drying, re-drying and final drying. Key observations: Chinese original / 中文原文：4. 烘干：分初烘、复烘和足干三次完成。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 5. Fine selection ： Winnow to remove dust, flakes and fines. Key observations: Chinese original / 中文原文：5. 精选：风选去除灰、片、末。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Step-by-step processing / Yingshan Yunwu Tea Chunrui / informative Annex B.2 of the 2022 standard. Chinese original / 中文原文：逐步工序 / 英山云雾茶春蕊／2022标准资料性附录B.2 PDF pages 15–17, B.2: manual and mechanical methods are alternatives within the same stage, not joined as simultaneous requirements. Scope: informative Appendix B of DB42/T210—2022, not one route for every grade. Fresh-leaf management is separately covered in 7.3. Chunsun is selected for the main display; the other two versions remain as branches. Chinese original / 中文原文：PDF第15—17页B.2，手工与机械是同一环节的可选方案，未串接为同时执行。 适用范围：DB42/T210—2022资料性附录B，非全等级单一路线。鲜叶管理另见7.3；主展示选春笋，另外两版本保留分支。 1. Spreading fresh leaves ： Spread different fresh-leaf lots separately. Key observations: Chinese original / 中文原文：1. 摊青：不同鲜叶分批摊放。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 2. Heat-fixing ： Either mechanical or manual methods may be used. Key observations: Chinese original / 中文原文：2. 杀青：可选机械或手工方式。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 3. Cooling and moisture equilibration ： Release water vapor after removing the tea from the drum, then spread to cool. Key observations: Chinese original / 中文原文：3. 摊凉回潮：出筒后散发水汽、摊凉降温。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 4. Rolling ： Machine rolling uses light–heavy–light pressure; a manual method is also listed. Key observations: Chinese original / 中文原文：4. 揉捻：机械按轻、重、轻加压，也列有手工揉法。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 5. Tightening strands and shaping ： Carry out the second and third pan-firings mechanically or by hand. Key observations: Chinese original / 中文原文：5. 紧条做形：机做或手工炒二青、炒三青。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 6. Drying by baking ： Divided into initial drying and re-drying. Key observations: Chinese original / 中文原文：6. 烘干：分初烘、复烘。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 7. Fine selection ： Use air classification and manual sorting to remove foreign material and tea stems. Key observations: Chinese original / 中文原文：7. 精选：风选并人工拣去非茶杂物和茶梗。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Step-by-step processing / Yingshan Yunwu Tea Chunming / Informative Appendix B.3 of the 2022 Standard Chinese original / 中文原文：逐步工序 / 英山云雾茶春茗／2022标准资料性附录B.3 PDF page 17, B.3. Scope: informative Appendix B of DB42/T210—2022, not a single route for every grade. Fresh-leaf management is covered separately in 7.3. The main display uses the Chunsun version, with the other two versions retained as branches. Chinese original / 中文原文：PDF第17页B.3。 适用范围：DB42/T210—2022资料性附录B，非全等级单一路线。鲜叶管理另见7.3；主展示选春笋，另外两版本保留分支。 1. Heat-fixing ： Use dedicated tea heat-fixing machinery. Key observations: Chinese original / 中文原文：1. 杀青：使用茶叶专用杀青机械。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 2. Rolling ： Apply light, then heavy, then light pressure to form strands. Key observations: Chinese original / 中文原文：2. 揉捻：按轻、重、轻加压成条。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 3. Second pan-firing ： Pan-process, bring out the down, then spread to cool. Key observations: Chinese original / 中文原文：3. 炒二青：锅中炒制，提毫后摊凉。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 4. Drying by baking ： Initial drying and re-drying. Key observations: Chinese original / 中文原文：4. 烘干：初烘、复烘。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 5. Fine selection ： Winnow, then remove impurities and stems. Key observations: Chinese original / 中文原文：5. 精选：风选，再拣杂物和茶梗。 关键观察： DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The report summarizes green colour and attractive shape. Specific strand form and evenness must be assessed by the relevant grade. Chinese original / 中文原文：外形与汤色原描述：报道概括为色绿、形美；具体条形和匀整度须按相应等级观察。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Source description of aroma ： Fairly high aroma; evaluation must still consider the product grade. Chinese original / 中文原文：香气来源描述：香气较高，审评仍需结合产品等级。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Source description of taste ： Mellow and full taste, a general quality description of local Yingshan green tea. Chinese original / 中文原文：滋味来源描述：滋味醇厚，是英山地方绿茶的品质概括。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase. | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml Chinese original / 中文原文：荆楚味道 香飘天下——湖北省农产品区域公用品牌展示 | https://nyt.hubei.gov.cn/bmdt/yw/mtksn/202009/t20200922_2919480.shtml DB42/T 210—2022 / Chunsun / Special Grade ： Dry-leaf appearance: upright, visibly downy, somewhat lustrous emerald green. Liquor colour: clear and bright. Aroma: lasting tender fragrance. Taste: fresh, mellow, refreshing. Infused leaves: bright emerald green and uniform. Chinese original / 中文原文：DB42/T 210—2022／春笋／特级：干茶：挺直显毫，翠绿尚润；汤色：清澈明亮；香气：嫩香持久；滋味：鲜醇爽口；叶底：翠绿明亮匀齐 Evidence Status: primary_source_verified； Location in the source: Main-text page 4, Table 2; grade names correspond to section 5.1 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第4页表2；等级名对应第5.1节；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 DB42/T 210—2022 / Chunrui / Grade I. ： Dry-leaf appearance: fine, elegant curls with visible white down, emerald green with some lustre. Liquor colour: bright tender green. Aroma: high and lasting. Taste: fresh, full and refreshing. Infused leaves: delicate, bright buds and leaves. Chinese original / 中文原文：DB42/T 210—2022／春蕊／一级：干茶：细秀卷曲，白毫显露，翠绿尚润；汤色：嫩绿明亮；香气：香高持久；滋味：鲜浓爽口；叶底：芽叶细嫩明亮 Evidence Status: primary_source_verified； Location in the source: Main-text page 4, Table 2; grade names correspond to section 5.1 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第4页表2；等级名对应第5.1节；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 DB42/T 210—2022 / Chunming / Second Grade. ： Dry-leaf appearance: fine, tight curls with white down, lustrous green. Liquor colour: bright green. Aroma: lasting fresh fragrance. Taste: rich and mellow. Infused leaves: bright tender green. Chinese original / 中文原文：DB42/T 210—2022／春茗／二级：干茶：细紧卷曲，有白毫，绿润；汤色：绿亮；香气：清香持久；滋味：浓醇；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: Main-text page 4, Table 2; grade names correspond to section 5.1 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第4页表2；等级名对应第5.1节；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 210—2022 GI Product — Yingshan Yunwu Tea. | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Chinese original / 中文原文：DB42/T 210—2022 地理标志产品 英山云雾茶 | https://dbba.sacinfo.org.cn/portal/download/7db19f98bd26d6847dd285efcac295695f563e7932a7f3d12827232cadb05a31 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Yingshan Yunwu tea Chinese original / 中文原文：实物图：英山云雾茶干茶样本 http://www.cnhubei.com/xwzt/2022/hbdlbzxszg/cy/202207/W020220715366012631977.png https://www.cnhubei.com/xwzt/2022/hbdlbzxszg/cy/202207/t4440769.shtml Basis for the match: The provincial intellectual property bureau's GI feature explicitly names Yingshan Yunwu Tea and Yingshan County, Hubei, in its title and text. The accompanying photograph and packaging composite show the same dry tea. The original image was inspected. Chinese original / 中文原文：对应依据：省知识产权局地理标志专题标题与正文明确英山云雾茶、湖北英山县；同页配图及包装组合图对应同一干茶，已看原图。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Yingshan Yunwu green tea sample displayed in the GI feature. Specific grade is not inferred. Chinese original / 中文原文：样本范围：地标专题展示的英山云雾绿茶样本，未推断具体级别。 Dengcun Green Tea Chinese original / 中文原文：邓村绿茶 GI-protected townships/towns including Dengcun, Taipingxi, and Letianxi in Yiling District, Yichang, Hubei. Chinese original / 中文原文：湖北省宜昌市夷陵区邓村乡及太平溪、乐天溪等地标保护乡镇 summary： A Yiling green tea with local style formed from materials such as Yichang Dayecha. The GI name must be distinguished from the identically named company. Chinese original / 中文原文：summary：以宜昌大叶茶等原料形成地方风格的夷陵绿茶，地标名称与同名企业需区分。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html process： According to Clause 5.4.2 of DB42/T 323—2011: fresh leaves are first spread, heat-fixed, cooled, and cleaned of foreign matter, then rolled and initially dried. They are then cooled, drum-fired, cooled again, and treated for aroma enhancement, followed by fine picking and removal of tea fines. This paragraph was checked against the officially published original standard page and is limited to Dengcun Green Tea as defined by that standard. Times and temperatures not given in the document are not extrapolated. Chinese original / 中文原文：process：据DB42/T 323—2011第5.4.2条：鲜叶先摊青、杀青、摊凉并去杂，随后揉捻、初烘；再摊凉、滚炒、摊凉和提香，最后精拣与割末（去除茶末）。本段已核对官方公开标准原页，适用范围限于该标准所述的邓村绿茶；不外推未经文件列出的时间与温度。 Verification status: primary_source_verified Chinese original / 中文原文：核验状态：primary_source_verified DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 appearance： High-quality tea has fine, tight, pointed strands, green, lustrous and even. Lower grades have coarser strands and darker colour. Chinese original / 中文原文：appearance：优质茶条细紧有锋苗，绿润匀齐；较低等级条索较粗、色泽较暗。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html aroma： High, brisk tender aroma, with persistence varying by grade. Chinese original / 中文原文：aroma：嫩香高爽，等级不同香气持久度有差别。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html taste： High-quality tea tastes fresh and brisk, with clear tender-green liquor. Coarser raw materials may give a full-bodied or mellow style. Chinese original / 中文原文：taste：优质茶滋味鲜爽，汤色嫩绿清澈；较粗原料可呈醇厚或醇和风格。 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html history： Modern tea-farm history is illustrated by tea maker Tan Bangquan, who worked at Dengcun State Tea Farm from 1975 to 1991 and subsequently in processing and business at Dengcun tea enterprises. A GI protection announcement in 2006 reflects the transition from state farms to a regional brand. Chinese original / 中文原文：history：现代茶场史可由制茶师谭邦全的经历观察：1975—1991年在邓村国营茶场工作，随后在邓村茶业企业从事加工经营。2006年形成地标保护公告，反映从国营茶场到地域品牌的发展。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiazhou Bifeng | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Chinese original / 中文原文：峡州碧峰 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/40b974da03ca4926bb8d8a7582ed2201 Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html culture： Dengcun's tea culture is now presented through the Three Gorges Tea Tourism Town, where visitors enter gardens, visit exhibition centres and join tea experiences. Local landscapes, production spaces and tasting activities together form the area's tea culture. Chinese original / 中文原文：culture：邓村的茶文化今日借三峡茶旅小镇展示，游客进入茶园、参观展示中心并参加茶事体验。地方山水、生产场所与品饮活动共同构成茶乡文化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yichang: holiday tea fragrance and integrated tea tourism welcome visitors | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202405/t20240506_5179673_slh.shtml Chinese original / 中文原文：[宜昌]假日茗香溢 茶旅融合迎客来 | https://nyt.hubei.gov.cn/bmdt/yw/szdt/202405/t20240506_5179673_slh.shtml region： GI-protected townships/towns including Dengcun, Taipingxi, and Letianxi in Yiling District, Yichang, Hubei. Chinese original / 中文原文：region：湖北省宜昌市夷陵区邓村乡及太平溪、乐天溪等地标保护乡镇 Verification status: needs_primary_corroboration Chinese original / 中文原文：核验状态：needs_primary_corroboration Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html Step-by-step processing / Processes listed in the official standard Chinese original / 中文原文：逐步工序 / 官方标准列示工序 According to Clause 5.4.2 of DB42/T 323—2011: fresh leaves are first spread, heat-fixed, cooled, and cleaned of foreign matter, then rolled and initially dried. They are then cooled, drum-fired, cooled again, and treated for aroma enhancement, followed by fine picking and removal of tea fines. This paragraph was checked against the officially published original standard page and is limited to Dengcun Green Tea as defined by that standard. Times and temperatures not given in the document are not extrapolated. Chinese original / 中文原文：据DB42/T 323—2011第5.4.2条：鲜叶先摊青、杀青、摊凉并去杂，随后揉捻、初烘；再摊凉、滚炒、摊凉和提香，最后精拣与割末（去除茶末）。本段已核对官方公开标准原页，适用范围限于该标准所述的邓村绿茶；不外推未经文件列出的时间与温度。 1. Spreading fresh leaves ： Step 1 in the official processing route: fresh-leaf spreading. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：1. 摊青：官方加工流程中的第 1 道工序：摊青。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 2. Heat-fixing ： Second stage in the official process: heat-fixing. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：2. 杀青：官方加工流程中的第 2 道工序：杀青。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 3. Spreading to cool ： Stage 3 in the official process: cooling. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：3. 摊凉：官方加工流程中的第 3 道工序：摊凉。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 4. Removing extraneous material ： Step 4 in the official processing route: removal of extraneous matter. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：4. 去杂：官方加工流程中的第 4 道工序：去杂。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 5. Rolling ： Fifth stage in the official process: rolling. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：5. 揉捻：官方加工流程中的第 5 道工序：揉捻。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 6. Initial baking ： Stage 6 in the official process: initial baking. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：6. 初烘：官方加工流程中的第 6 道工序：初烘。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 7. Spreading to cool ： Step 7 in the official processing route: cooling. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：7. 摊凉：官方加工流程中的第 7 道工序：摊凉。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 8. Drum pan-firing ： Eighth stage in the official process: drum-frying. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：8. 滚炒：官方加工流程中的第 8 道工序：滚炒。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 9. Spreading to cool ： Stage 9 in the official process: cooling. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：9. 摊凉：官方加工流程中的第 9 道工序：摊凉。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 10. Aroma development ： Step 10 in the official processing route: aroma development. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：10. 提香：官方加工流程中的第 10 道工序：提香。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 11. Fine sorting ： Eleventh stage in the official process: fine sorting. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：11. 精拣：官方加工流程中的第 11 道工序：精拣。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 12. Separating fines ： Stage 12 in the official process: removing fines. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：12. 割末：官方加工流程中的第 12 道工序：割末。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： High-quality tea has fine, tight, pointed strands, green, lustrous and even. Lower grades have coarser strands and darker colour. Chinese original / 中文原文：外形与汤色原描述：优质茶条细紧有锋苗，绿润匀齐；较低等级条索较粗、色泽较暗。 Evidence Status: needs_primary_corroboration； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：needs_primary_corroboration；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html Source description of aroma ： High, brisk tender aroma, with persistence varying by grade. Chinese original / 中文原文：香气来源描述：嫩香高爽，等级不同香气持久度有差别。 Evidence Status: needs_primary_corroboration； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：needs_primary_corroboration；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html Source description of taste ： High-quality tea tastes fresh and brisk, with clear tender-green liquor. Coarser raw materials may give a full-bodied or mellow style. Chinese original / 中文原文：滋味来源描述：优质茶滋味鲜爽，汤色嫩绿清澈；较粗原料可呈醇厚或醇和风格。 Evidence Status: needs_primary_corroboration； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：needs_primary_corroboration；原文位置：；适用范围：见具体记录标题与原文 Announcement Approving GI Product Protection for Dengcun Green Tea. | https://law1.110.com/law_80041.html Chinese original / 中文原文：关于批准对邓村绿茶实施地理标志产品保护的公告 | https://law1.110.com/law_80041.html DB42/T 323–2011 / special grade ： Dry-leaf appearance: fine, tight strips with visible bud tips, lustrous green, evenly sized, uniform and clean. Liquor colour: clear tender green. Aroma: fresh, tender, high, brisk and lasting. Taste: fresh and brisk. Infused leaves: fine, tender, evenly sized, tender green and bright. Chinese original / 中文原文：DB42/T 323—2011／特级：干茶：细紧显锋苗，绿润，匀齐、匀净；汤色：嫩绿清澈；香气：鲜嫩高爽持久；滋味：鲜爽；叶底：细嫩匀齐、嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: Main text page 4, Table 2, Special grade ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第4页表2，特级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 DB42/T 323–2011 / Grade 1 ： Dry-leaf appearance: tight, slender strips with reasonably visible bud tips, reasonably lustrous green, uniform and clean. Liquor colour: bright tender green. Aroma: high and reasonably lasting. Taste: fresh and mellow. Infused leaves: tender and uniform, tender green and reasonably bright. Chinese original / 中文原文：DB42/T 323—2011／一级：干茶：紧细锋苗尚显，尚绿润，匀整、洁净；汤色：嫩绿明亮；香气：香高尚持久；滋味：鲜醇；叶底：嫩匀、嫩绿尚亮 Evidence Status: primary_source_verified； Location in the source: Main text page 4, Table 2, Grade 1 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第4页表2，一级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 DB42/T 323–2011 / Grade 2 ： Dry-leaf appearance: tightly formed, slightly lustrous green, reasonably even, with some tender stems; liquor colour: bright green; aroma: reasonably high; taste: full-bodied; infused leaves: fairly tender and even, yellow-green and reasonably bright. Chinese original / 中文原文：DB42/T 323—2011／二级：干茶：紧实，绿稍润，尚匀整，尚有嫩茎；汤色：绿明亮；香气：尚高；滋味：醇厚；叶底：较嫩匀、黄绿尚亮 Evidence Status: primary_source_verified； Location in the source: Main text page 4, Table 2, Grade 2 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第4页表2，二级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 DB42/T 323–2011 / Grade 3 ： Dry-leaf appearance: reasonably firm, grey-green and reasonably lustrous, reasonably uniform, with a few tender stems. Liquor colour: reasonably green and bright. Aroma: clean and characteristic. Taste: mild and mellow. Infused leaves: with tender stems, yellow-green and reasonably bright. Chinese original / 中文原文：DB42/T 323—2011／三级：干茶：尚紧实，灰绿尚润，尚匀整，稍有嫩茎；汤色：尚绿明亮；香气：纯正；滋味：醇和；叶底：有嫩茎、黄绿尚亮 Evidence Status: primary_source_verified； Location in the source: Main text page 4, Table 2, Grade 3 ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第4页表2，三级；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text). | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Chinese original / 中文原文：DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文） | https://dbba.sacinfo.org.cn/portal/download/2cba35557817ee6143a5967a509d83a1 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： ESGREEN Dengcun Green Tea first-picking bud Maojian dry leaves. Chinese original / 中文原文：实物图：ESGREEN 邓村绿茶开园芽毛尖干茶 https://esgreen.com/cdn/shop/files/DengcunGreenTeaTopGradeDownyBuds-1.png?v=1733842955&width=1445 https://esgreen.com/products/dengcun-green-tea-top-grade-downy-buds Basis for the match: The product details were read. Its Chinese and English name identifies Dengcun Green Tea, Opening-Harvest Bud Maojian; the origin section specifies Dengcun, Yiling District, Yichang, Hubei. The original corresponds to the same product’s dry-tea/liquor image set, and fine, tender, downy dry strips were visually checked. Chinese original / 中文原文：对应依据：已读商品详情，产品中英名称为邓村绿茶开园芽毛尖，产地段明确湖北宜昌夷陵区邓村；原图与同商品干茶、茶汤组图对应，已看图中细嫩条形带毫的实物干茶。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： This tea retailer's Dengcun Kaiyuanya Maojian sample, not representative of every Dengcun green tea grade. Chinese original / 中文原文：样本范围：该茶商所售邓村开园芽毛尖样本，不代表全部邓村绿茶等级。 Yuehong Gongfu Chinese original / 中文原文：越红工夫 Shaoxing, Zhejiang, and tea-growing areas including Zhuji and Shengzhou Chinese original / 中文原文：浙江省绍兴市及诸暨、嵊州等茶区 summary： A strip-shaped gongfu black tea from the Shaoxing area; primary crude tea is called Yuemaohong. The name expresses region and processing type. Chinese original / 中文原文：summary：绍兴一带的条形工夫红茶，初制毛茶称越毛红；茶名表达地区与加工类型。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 process： Fresh leaves are generally picked and graded as one bud with two or three leaves, requiring relatively consistent tenderness. Primary processing withers, rolls, oxidizes, and dries them into unrefined Yuehong. The linked stages develop the colour, aroma, and taste of strip-shaped black tea. Chinese original / 中文原文：process：鲜叶通常按一芽二三叶采摘、分级，要求嫩度相对一致。初制先萎凋，再揉捻、发酵和干燥成为越毛红；各工序衔接形成条形红茶的色香味。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 appearance： Fairly tight, fine and straight strands; dark, lustrous dry tea. Chinese original / 中文原文：appearance：条索较紧细挺直，干茶乌润。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml aroma： Public material records a light, herbal aroma. Products from the primary-processing factory in 1957 were also praised for an orchid aroma. The aromatic character of a particular batch cannot be treated as a fixed feature of all Yuehong. Chinese original / 中文原文：aroma：公开资料记有淡香草样香气；1957年初制厂产品还以兰花香型受到好评，不能把某一批次香型当作所有越红的固定表现。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 taste： Characterised by a clean flavour and relatively light but bright red liquor; infused leaves are darker. Chinese original / 中文原文：taste：以纯正风味和较浅而明亮的红色茶汤为特色，叶底颜色较暗。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml history： The publisher identifies orchid-aroma black teas made at the Qingtan primary-processing factory in Shaoxing and the Shankou factory in Zhuji in 1957 as a development milestone, and records Yuehong Gongfu making techniques entering Zhuji's heritage list in 2016. This is the development history of a modern gongfu tea; Shaoxing's ancient tea history is not used to establish an ancient origin for the same product. Chinese original / 中文原文：history：出版社资料将1957年绍兴青坛、诸暨山口两初制厂的兰花香型红茶列为发展节点，并记越红工夫制作技艺2016年进入诸暨非遗名录。这是现代工夫茶的发展史，未据绍兴古代产茶史推定同款茶的古老起源。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 culture： Yuehong is shared through museums and experience classes. From 2013–2017, Yang Siban’s team developed the Zhuji Yuehong Museum, later joining the Shaoxing Intangible Heritage Activation Museum and bringing tea-making experiences into public cultural activities for students and residents. Chinese original / 中文原文：culture：越红通过博物馆与体验课堂传播。2013—2017年杨思班团队建设诸暨越红博物馆，后来参与绍兴非遗活化馆，把制茶体验带入面向学生与居民的公共文化活动。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Shaoxing: a city of intangible heritage without walls | https://www.ihchina.cn/project_details/22629.html Chinese original / 中文原文：绍兴：一座没有围墙的非遗之城 | https://www.ihchina.cn/project_details/22629.html region： Shaoxing, Zhejiang, and tea-growing areas including Zhuji and Shengzhou Chinese original / 中文原文：region：浙江省绍兴市及诸暨、嵊州等茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Step-by-step processing / Publisher's public feature / primary processing of Yuemaohong Chinese original / 中文原文：逐步工序 / 出版社公开专题／越毛红初制 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Withering ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 萎凋：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 2. Rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 揉捻：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 3. Fermentation / oxidation ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 发酵：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 4. Drying ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 干燥：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fairly tight, fine and straight strands; dark, lustrous dry tea. Chinese original / 中文原文：外形与汤色原描述：条索较紧细挺直，干茶乌润。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Source description of aroma ： Public material records a light, herbal aroma. Products from the primary-processing factory in 1957 were also praised for an orchid aroma. The aromatic character of a particular batch cannot be treated as a fixed feature of all Yuehong. Chinese original / 中文原文：香气来源描述：公开资料记有淡香草样香气；1957年初制厂产品还以兰花香型受到好评，不能把某一批次香型当作所有越红的固定表现。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Yuehong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Chinese original / 中文原文：越红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Source description of taste ： Characterised by a clean flavour and relatively light but bright red liquor; infused leaves are darker. Chinese original / 中文原文：滋味来源描述：以纯正风味和较浅而明亮的红色茶汤为特色，叶底颜色较暗。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 A dance on the tongue — the taste of black tea | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Chinese original / 中文原文：舌尖上的舞蹈——红茶的味道 | https://www.cppcc.gov.cn/zxww/2012/05/02/ARTI1335945776437131.shtml Refined Yuehong Gongfu finished tea in the historical introduction on Gengxiang Ninghong Group's official website. ： The company's history article describes Yuehong dry tea as straight, with pointed tips and lustrous black colour; fairly strong tea aroma, with red liquor and infused leaves. Chinese original / 中文原文：更香宁红集团官网历史介绍中的越红工夫精制成品：企业历史文章描述越红干茶挺直、显锋苗，乌润；茶香较浓，汤与叶底呈红色。 Evidence Status: source_supported； Location in the source: Section 2, Black Tea — Gongfu Black Tea — first paragraph on refining ； Scope: A newly read company-history article, without detailed grades or years. Taste is not supplied and remains blank. The access status of the earlier CPPCC source is not rewritten. Chinese original / 中文原文：证据状态：source_supported；原文位置：第二节红茶—工夫红茶—精制第一段；适用范围：新读取的企业历史文章，等级和年份未细分。滋味未提供，保持空缺；不改写旧政协来源的阅读状态。 Tea making in Shaoxing, Zhejiang | https://gxnhtea.com/qita/4832.html Chinese original / 中文原文：浙江绍兴制茶业 | https://gxnhtea.com/qita/4832.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 No original archive of the old CPPCC source was found this round. A new enterprise source record is added; existing record0 is not falsely presented as a reread original based on the database summary. Chinese original / 中文原文：本次没有找到全国政协旧来源的原文存档；新增企业来源记录，不将既有record0按数据库摘要冒充原文重读。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yuehong Gongfu Chinese original / 中文原文：实物图：越红工夫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419553 https://www.pwsannong.com/booklib/database/sublibrary?ID=1358&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Yuehong Gongfu, and the gallery title explicitly labels the image 'Yuehong Gongfu Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为越红工夫；图集标题明确标注“越红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Huhong Gongfu Chinese original / 中文原文：湖红工夫 Hunan, represented by tea regions such as Anhua, Xinhua and Lianyuan. Chinese original / 中文原文：湖南省，以安化、新化、涟源等茶区为代表 summary： A regional Hunan gongfu black tea tradition represented by Anhua Gongfu; neither a single tea cultivar nor a term for all Hunan black tea products. Chinese original / 中文原文：summary：湖南区域性工夫红茶体系，以安化工夫为代表；不是单一茶树品种，也不等同湖南所有红茶商品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 process： Within the Gongfu black-tea system to which Huhong belongs, fresh leaves are withered, rolled, oxidized, and dried to set quality. Material, season, and aroma type affect operations. One company’s innovative shaking method is not used to summarize all Huhong. Chinese original / 中文原文：process：按湖红所属工夫红茶体系，鲜叶萎凋后揉捻、发酵，再干燥固定品质。不同原料、产季及香型会影响操作；本条不以某家创新产品的摇青方法概括全部湖红。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Metabolomics analysis of how seasonal fresh tea leaves affect Huhong Gongfu tea flavour quality. | https://www.sciengine.com/parse/pdf/1002-6630/69E236121D1C4F6282B6FE1D172F41C0.pdf?attname=Untargeted+Metabolomics+Revealed+the+Effects+of+Fresh+Tea+Leaves+Plucked+in+Different+Seasons+on+the+Flavor+Quality+of+Huhong+Congou+Black+Tea.pdf Chinese original / 中文原文：基于代谢组学技术分析不同季节茶树鲜叶对湖红工夫茶风味品质的影响 | https://www.sciengine.com/parse/pdf/1002-6630/69E236121D1C4F6282B6FE1D172F41C0.pdf?attname=Untargeted+Metabolomics+Revealed+the+Effects+of+Fresh+Tea+Leaves+Plucked+in+Different+Seasons+on+the+Flavor+Quality+of+Huhong+Congou+Black+Tea.pdf appearance： Tightly rolled and fairly plump strips; infused leaves are red and slightly dark. Chinese original / 中文原文：appearance：茶条紧结而较肥实，冲泡后叶底红而略暗。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 aroma： Relatively high aroma, with aroma styles differing by region and processing. Chinese original / 中文原文：aroma：香气较高，不同产区和工艺的香型存在差异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 taste： Full-bodied taste, with a relatively deep-coloured liquor. Chinese original / 中文原文：taste：滋味醇厚，茶汤颜色较浓。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 history： A 2018 Hunan Daily report cites the Tongzhi-era Anhua County Gazetteer’s account of merchants coming to Anhua to promote black tea for export, outlining the modern-era trade background. The original gazetteer was not checked in this round. The report also records Anhua First Tea Factory issuing Black Tea Technical Procedures in 1955, an important milestone in standardized modern production. Chinese original / 中文原文：history：湖南日报2018年报道援引同治《安化县志》所述商人到安化倡制红茶外销，说明近代贸易背景；本轮未查旧志原件。报道还记安化第一茶厂1955年颁发《红茶技术规程》，为现代规范化生产的重要节点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Black Tea Consumption Heats Up: Can “Hunan Black Tea” Become an Instant Hit? | https://hunan.voc.com.cn/mobile/news/201807/25728432.html Chinese original / 中文原文：红茶消费成热点 “湖南红茶”能否“一炮走红” | https://hunan.voc.com.cn/mobile/news/201807/25728432.html culture： Huhong transmission takes place in both factories and tea gardens. Wang Zaifu has made Huhong in Xinhua, Shaoyang and other tea factories since 1988, later teaching growers picking and processing skills and researching withering facilities. Such master–apprentice and on-site teaching continues local gongfu-tea experience. Chinese original / 中文原文：culture：湖红的传承既在茶厂，也在茶园。王在富自1988年起在新化、邵阳等茶厂制湖红，后来面向茶农传授采制技能，研究萎凋设施；这类师徒与现场教学延续了地方工夫茶经验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Loudi Black Tea Dreamers (3) | Wang Zaifu: Passing on Craftsmanship, Seeking Tea Fragrance. | https://whhlyt.hunan.gov.cn/whhlyt/news/sxxw/202411/t20241101_33490195.html Chinese original / 中文原文：娄底红茶追梦人③｜王在富：传工匠精神 寻一缕茶香 | https://whhlyt.hunan.gov.cn/whhlyt/news/sxxw/202411/t20241101_33490195.html region： Hunan, represented by tea regions such as Anhua, Xinhua and Lianyuan. Chinese original / 中文原文：region：湖南省，以安化、新化、涟源等茶区为代表 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 The processing method specified by the main record remains to be verified; only other explicitly named variants are presented below. Chinese original / 中文原文：主档案所限定的工艺仍待核，以下仅为其他具名版本。 Step-by-step processing / Core stages in a report on Taoyuan Black Tea (Huhong Gongfu) inheritors. Chinese original / 中文原文：逐步工序 / 桃源红茶（湖红工夫）传承人报道中的核心环节 The original lists operations using “and so on,” without a complete technical route, all preliminary and subsequent treatments, or parameters. This is a sourced supplement on core operations and does not count as a complete main process. Scope: traditional core operations of Taoyuan black tea (Huhong Gongfu) practised by Jian Yingliang of Taoyuan Junhe Wild Tea Development Co., Ltd. It cannot be extended to all Huhong, and no complete sequence is supplied. Chinese original / 中文原文：原文用“等”列举环节，未给出完整技术路线、全部前后处理或参数。仅作有来源的核心环节补充，不用于计算完整主工艺。 适用范围：桃源县君和野茶开发有限公司翦英良所研习的桃源红茶（湖红工夫）传统核心环节；不可外推全部湖红，也未给完整流程。 1. Withering ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：1. 萎凋：原文列明的核心环节；未提供本环节参数。 关键观察： Heritage Empowers Lasting Tea Fragrance — A Young Uyghur from Taoyuan Joins a Global Intangible-Heritage Training Platform | https://cdswlgtj.changde.gov.cn/zhdt/qxdt/content_78203602 Chinese original / 中文原文：非遗赋能 茶香致远——维吾尔族桃源青年跻身世界人类非遗研修平台 | https://cdswlgtj.changde.gov.cn/zhdt/qxdt/content_78203602 2. Rolling ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：2. 揉捻：原文列明的核心环节；未提供本环节参数。 关键观察： Heritage Empowers Lasting Tea Fragrance — A Young Uyghur from Taoyuan Joins a Global Intangible-Heritage Training Platform | https://cdswlgtj.changde.gov.cn/zhdt/qxdt/content_78203602 Chinese original / 中文原文：非遗赋能 茶香致远——维吾尔族桃源青年跻身世界人类非遗研修平台 | https://cdswlgtj.changde.gov.cn/zhdt/qxdt/content_78203602 3. Fermentation / oxidation ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：3. 发酵：原文列明的核心环节；未提供本环节参数。 关键观察： Heritage Empowers Lasting Tea Fragrance — A Young Uyghur from Taoyuan Joins a Global Intangible-Heritage Training Platform | https://cdswlgtj.changde.gov.cn/zhdt/qxdt/content_78203602 Chinese original / 中文原文：非遗赋能 茶香致远——维吾尔族桃源青年跻身世界人类非遗研修平台 | https://cdswlgtj.changde.gov.cn/zhdt/qxdt/content_78203602 4. Drying ： A core operation explicitly listed in the original; no parameters are supplied. Key observations: Chinese original / 中文原文：4. 干燥：原文列明的核心环节；未提供本环节参数。 关键观察： Heritage Empowers Lasting Tea Fragrance — A Young Uyghur from Taoyuan Joins a Global Intangible-Heritage Training Platform | https://cdswlgtj.changde.gov.cn/zhdt/qxdt/content_78203602 Chinese original / 中文原文：非遗赋能 茶香致远——维吾尔族桃源青年跻身世界人类非遗研修平台 | https://cdswlgtj.changde.gov.cn/zhdt/qxdt/content_78203602 Step-by-step processing / Taoyuan Black Tea · Hong Gongfu (version specified by HNZ176-2018). Chinese original / 中文原文：逐步工序 / 桃源红茶·红工夫（HNZ176-2018规定版本） All four stages have operating descriptions in the original. This is limited to the Honggongfu version of Taoyuan Black Tea within the Huhong Gongfu system; it does not cover other production areas, Hongjinya, Hongquluo or black-tea bricks. It does not automatically close the main-process gap for Huhong Gongfu as a whole. The specification's current status has not been independently confirmed; it is displayed as a 2018 document. Chinese original / 中文原文：四阶段均有原文操作说明。仅为湖红工夫体系内的桃源红茶红工夫版本，不覆盖其他产区、红金芽、红曲螺或红茶砖；不自动关闭整个湖红工夫主流程缺口。规程的现行状态未经独立确认，按2018版文献展示。 1. Withering ： Spread naturally indoors or use trough ventilation, turning gently at intervals. Adequacy is judged by about 42% weight loss, softened leaves, and emerging floral-fruity aroma. Key observations: Chinese original / 中文原文：1. 萎凋：室内自然摊放或槽式鼓风，定期轻翻；以失重约42%、叶软并透出花果香判适度。 关键观察： HNZ176-2018 Technical Code for Taoyuan Black Tea Processing. | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf Chinese original / 中文原文：HNZ176-2018 桃源红茶加工技术规程 | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf 2. Rolling ： Roll for about 80 minutes in the sequence no pressure, light pressure, medium/heavy pressure, then gradual release, so shoots curl tightly and tea juice adheres to their surface. Key observations: Chinese original / 中文原文：2. 揉捻：按先空揉、轻压、中（重）压、逐渐松压的顺序揉约80分钟，使芽叶紧卷、茶汁附于表面。 关键观察： HNZ176-2018 Technical Code for Taoyuan Black Tea Processing. | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf Chinese original / 中文原文：HNZ176-2018 桃源红茶加工技术规程 | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf 3. Fermentation / oxidation ： Spread the tea base evenly and cover with a damp cloth to retain moisture, at about 28°C room temperature and 95% relative humidity. Turn evenly during the process; judge readiness by a bronze colour and ripe-apple aroma. Key observations: Chinese original / 中文原文：3. 发酵：茶坯均匀摊置并以湿布保湿，室温约28℃、相对湿度95%，中途翻匀；以古铜色及熟苹果香判适度。 关键观察： HNZ176-2018 Technical Code for Taoyuan Black Tea Processing. | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf Chinese original / 中文原文：HNZ176-2018 桃源红茶加工技术规程 | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf 4. Drying ： First bake at 110°C for 10–15 minutes, cool and mix evenly, then slowly bake at 60–70°C for about 70 minutes until fully dry. Key observations: Chinese original / 中文原文：4. 干燥：先110℃初烘10—15分钟，摊凉匀堆，再以60—70℃慢烘约70分钟至足干。 关键观察： HNZ176-2018 Technical Code for Taoyuan Black Tea Processing. | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf Chinese original / 中文原文：HNZ176-2018 桃源红茶加工技术规程 | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly rolled and fairly plump strips; infused leaves are red and slightly dark. Chinese original / 中文原文：外形与汤色原描述：茶条紧结而较肥实，冲泡后叶底红而略暗。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Source description of aroma ： Relatively high aroma, with aroma styles differing by region and processing. Chinese original / 中文原文：香气来源描述：香气较高，不同产区和工艺的香型存在差异。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Source description of taste ： Full-bodied taste, with a relatively deep-coloured liquor. Chinese original / 中文原文：滋味来源描述：滋味醇厚，茶汤颜色较浓。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Huhong Gongfu / description represented by Anhua Gongfu ： Dry-leaf appearance: tight and fairly plump. Liquor colour: relatively deep; the source gives no specific hue. Aroma: high. Taste: mellow and full. Infused leaves: red and slightly dark. Chinese original / 中文原文：湖红工夫／以安化工夫为代表的描述：干茶外形：紧结、尚肥实；汤色：较浓（原文未给具体色相）；香气：高；滋味：醇厚；叶底：红而稍暗 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: The source explicitly uses Anhua Gongfu as its representative. Sample characteristics are not treated as a uniform grade standard for all Hunan gongfu black tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围：来源明确以安化工夫为代表，不将样本表现当成全部湖南工夫红茶的统一等级标准。 Huhong Gongfu (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Chinese original / 中文原文：湖红工夫（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Taoyuan Black Tea · Hong Gongfu (HNZ176-2018 §2.2.3). ： This version has tightened strips, dark and lustrous with visible golden down; bright brown-red liquor; prominent sweet and sugary aromas; a sweet, mellow, fresh, brisk taste; and even, bright-red infused leaves. Chinese original / 中文原文：桃源红茶·红工夫（HNZ176-2018第2.2.3节）：本版本条索收紧、乌黑油润而显金毫；茶汤棕红明亮，甜香与糖香突出，滋味甜醇鲜爽，冲泡叶红亮且齐整。 Evidence Status: primary_source_verified； Location in the source: PDF page 4, 2.2.3 Sensory Quality of Gongfu Black Tea Products. ； Scope: Only the gongfu black-tea version of Taoyuan Black Tea, not a shared grading standard for all Huhong; not this collection's physical tasting assessment. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第4页2.2.3 红工夫产品感观品质；适用范围：仅桃源红茶红工夫版本，非全部湖红共用等级标准；不是本馆实物审评。 HNZ176-2018 Technical Code for Taoyuan Black Tea Processing. | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf Chinese original / 中文原文：HNZ176-2018 桃源红茶加工技术规程 | https://agri.hunan.gov.cn/agri/ztzl/nyjsgc/gcxz/202111/21027142/files/dd772636091b40efae04b460fdf5e330.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 HNZ176-2018 covers only a specific product made from Taoyuan large-leaf material in Taoyuan County; its parameters must not be extended into a single main process for all Huhong Gongfu tea. Chinese original / 中文原文：HNZ176-2018仅覆盖桃源县桃源大叶原料的特定产品；不可把其参数扩大为全部湖红工夫的统一主流程。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Huhong Gongfu Chinese original / 中文原文：实物图：湖红工夫干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419800 https://www.pwsannong.com/booklib/database/sublibrary?ID=1367&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Huhong Gongfu; the gallery explicitly says “Huhong Gongfu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为湖红工夫；图集标题明确标注“湖红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Lingtou Dancong Chinese original / 中文原文：岭头单丛 Raoping County, Chaozhou, Guangdong, represented by Lingtou Village and Fubin Town. Chinese original / 中文原文：广东省潮州市饶平县，以岭头村和浮滨镇为代表 summary： A strip-shaped oolong made from the Lingtou Dancong cultivar. Lingtou Dancong also names the tea cultivar; this library distinguishes the finished tea from the plant cultivar. Chinese original / 中文原文：summary：以岭头单丛品种原料制成的条形乌龙茶。岭头单丛也指茶树品种，成茶与植物品种在本库分别理解。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Introduction to principal Guangdong oolong cultivars | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html Chinese original / 中文原文：广东乌龙茶主要品种简介 | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html process： Following the shared Chaozhou Dancong process, fresh leaves lose moisture through sun withering and cooling. Repeated agitation develops aroma, pan heat-fixing stops enzymatic oxidation, rolling forms strips, and staged roasting follows. Processing is adjusted to leaves and weather, and roasting intensity differs among factories. Chinese original / 中文原文：process：按潮州单丛共同工艺，鲜叶经晒青与凉青失水，反复碰青发展香气，再炒青终止酶促氧化，揉捻成条并分次烘焙。制作根据鲜叶和天气调整，各厂具体火功不一。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Oolong tea-making techniques (Chaozhou Dancong tea-making techniques) | https://www.gd.gov.cn/zjgd/lnwh/fywh/ctjy/content/post_107739.html Chinese original / 中文原文：乌龙茶制作技艺（潮州单丛茶制作技艺） | https://www.gd.gov.cn/zjgd/lnwh/fywh/ctjy/content/post_107739.html appearance： Tightly formed, fairly robust strips, lustrous yellow-brown; yellow-green infused leaves with red edges. Chinese original / 中文原文：appearance：茶条紧结较壮，黄褐油润；叶底黄绿而叶缘带红。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lingtou Dancong (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Chinese original / 中文原文：岭头单丛（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 aroma： Relatively distinct natural floral-and-honey aroma, with honey character as a tasting identifier. Chinese original / 中文原文：aroma：天然花蜜香较鲜明，以蜜韵作为品饮识别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lingtou Dancong (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Chinese original / 中文原文：岭头单丛（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 taste： Bright orange-yellow to orange-red liquor, with a relatively rich, mellow, sweet and brisk taste and a pronounced sweet aftertaste. Chinese original / 中文原文：taste：茶汤橙黄至橙红而明亮，滋味较浓醇、甘爽，回甘明显。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Lingtou Dancong (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Chinese original / 中文原文：岭头单丛（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Introduction to principal Guangdong oolong cultivars | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html Chinese original / 中文原文：广东乌龙茶主要品种简介 | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html history： Agricultural academy materials record that in 1961, Lingtou Village identified an exceptionally early plant with yellow-green buds and leaves in a Fenghuang Shuixian seed-propagated garden planted in 1957. After successive trial production and assessment, it was named Lingtou Dancong in 1981 and approved as a provincial improved cultivar in 1988. This is a verifiable modern selection process, not the history of all Chaozhou tea. Chinese original / 中文原文：history：农科院资料记述，1961年岭头村从1957年种植的凤凰水仙群体茶园发现特早、黄绿芽叶单株，经连续试制评定，1981年命名为岭头单丛，1988年审定为省级良种。这是可核的现代选育过程，不等同所有潮州茶的历史。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Introduction to principal Guangdong oolong cultivars | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html Chinese original / 中文原文：广东乌龙茶主要品种简介 | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html culture： Lingtou Dancong is deeply embedded in Raoping community life. In 2026, Fushan Court used seven tea-making stages, including picking and sun withering, to design a tea-culture mediation approach and conduct legal education in gardens. This shows tea-making experience becoming a shared local cultural language. Chinese original / 中文原文：culture：岭头单丛深入饶平社区生活。2026年浮山法庭借采青、晒青等七道工序设计茶文化调解方式，在茶园开展普法；这说明制茶经验已成为当地居民共同理解的文化语言。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The “seven-step” dispute-resolution method in tea country | https://news.southcn.com/node_4c9ae3d966/2aab75647a.shtml Chinese original / 中文原文：茶乡里的“七步”解纷密码 | https://news.southcn.com/node_4c9ae3d966/2aab75647a.shtml region： Raoping County, Chaozhou, Guangdong, represented by Lingtou Village and Fubin Town. Chinese original / 中文原文：region：广东省潮州市饶平县，以岭头村和浮滨镇为代表 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Introduction to principal Guangdong oolong cultivars | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html Chinese original / 中文原文：广东乌龙茶主要品种简介 | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html Step-by-step processing / Lingtou Dancong protection requirements: six primary-processing steps and five refining steps Chinese original / 中文原文：逐步工序 / 岭头单丛保护要求：初制六步、精制五步 Primary processing and refining are two consecutive stages, not eleven rounds of the same fermentation. The number of agitation rounds and heat-fixing temperature are not given and are not supplied separately. Scope: official_product_requirement. Chinese original / 中文原文：初制与精制为两个连续阶段，不当作11次同类发酵；未给做青轮数与杀青温度，不另补。 适用范围：official_product_requirement 1. Primary processing · sunning fresh leaves ： Under relatively weak sunlight for 15–20 minutes, until leaves become dark green and dull and their texture softens. Key observations: Chinese original / 中文原文：1. 初制·晒青：较弱日光下15—20分钟，至叶转暗绿无光、叶质软。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 2. Primary processing · cooling the fresh leaves ： Spread indoors on bamboo curtains or sieves for 1.5–2 hours, about 3 cm thick. Key observations: Chinese original / 中文原文：2. 初制·凉青：室内竹帘或竹筛摊凉1.5—2小时，厚约3厘米。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 3. Primary processing · bruising and resting ： Tap and shake leaves, adjusting according to weather, leaf condition and aroma. Key observations: Chinese original / 中文原文：3. 初制·做青：以碰青、摇青操作，结合天气、叶态和香气调整。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 4. Primary processing · heat-fixing ： Carry out manual or mechanical fixation promptly according to changes in aroma. Key observations: Chinese original / 中文原文：4. 初制·杀青：按香气变化及时手工或机械杀青。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 5. Primary processing · rolling ： After removal from the pan, spread to release some heat and moisture, then roll while warm. Break up clumps and straighten into fairly straight strips. Key observations: Chinese original / 中文原文：5. 初制·揉捻：出锅摊开散部分热气、水气，趁温揉捻；解块后理成较直条索。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 6. Primary processing · baking ： Bamboo baking baskets, hot-air tea-baking cabinets or dryers may be used. Key observations: Chinese original / 中文原文：6. 初制·烘焙：可用竹焙笼、热风焙茶橱或烘干机。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 7. Refining: grading and grouping into lots ： Group separately by grade, shape, color and color style. Key observations: Chinese original / 中文原文：7. 精制·分级归堆：按级别、外形、色泽及色型分别归堆。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 8. Refining: sorting and sieving out fines ： Remove stems, yellow leaves, small tea fruit and non-tea foreign matter, and sieve out fines and fragments. Key observations: Chinese original / 中文原文：8. 精制·拣剔筛末：去梗、黄片、小茶果及非茶杂物，筛除末碎。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 9. Refining · drying ： Dry in a machine or small baking basket, controlling moisture at about 3%–5%. Key observations: Chinese original / 中文原文：9. 精制·烘干：以烘干机或小焙笼烘干，含水量控制在约3%—5%。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 10. Refining · cooling ： Cool to room temperature, then seal for storage. Key observations: Chinese original / 中文原文：10. 精制·摊凉：退热至室温后密封封存。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 11. Refining · packaging ： Package according to food-hygiene requirements. Key observations: Chinese original / 中文原文：11. 精制·包装：按食品卫生要求包装。 关键观察： Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Tightly formed, fairly robust strips, lustrous yellow-brown; yellow-green infused leaves with red edges. Chinese original / 中文原文：外形与汤色原描述：茶条紧结较壮，黄褐油润；叶底黄绿而叶缘带红。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Lingtou Dancong (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Chinese original / 中文原文：岭头单丛（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Source description of aroma ： Relatively distinct natural floral-and-honey aroma, with honey character as a tasting identifier. Chinese original / 中文原文：香气来源描述：天然花蜜香较鲜明，以蜜韵作为品饮识别。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Lingtou Dancong (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Chinese original / 中文原文：岭头单丛（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Source description of taste ： Bright orange-yellow to orange-red liquor, with a relatively rich, mellow, sweet and brisk taste and a pronounced sweet aftertaste. Chinese original / 中文原文：滋味来源描述：茶汤橙黄至橙红而明亮，滋味较浓醇、甘爽，回甘明显。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Lingtou Dancong (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Chinese original / 中文原文：岭头单丛（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Introduction to principal Guangdong oolong cultivars | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html Chinese original / 中文原文：广东乌龙茶主要品种简介 | https://www.mzsnlkxy.cn/tscy/mzcy/jstg/2020/1015/895.html Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: tightly formed, robust, lustrous yellow-brown. Liquor colour: bright orange-yellow. Aroma: pronounced, sharp, lasting floral-honey fragrance. Taste: rich, mellow, sweet, brisk, with clear returning sweetness and light floral/intense honey character. Infused leaves: yellow-green centers with vermilion edges. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：紧结壮硕、黄褐油润；汤色：橙黄明亮；香气：花蜜香高锐持久；滋味：浓醇甘爽、回甘明显，具微花浓蜜风味；叶底：黄绿腹、朱边 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围： Lingtou Dancong (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Chinese original / 中文原文：岭头单丛（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Sensory characteristics in the Lingtou Dancong protection requirements ： Tight, even strips, lustrous yellow-brown; bright orange-yellow liquor; light floral/intense honey aroma, fresh, pronounced, lasting; mellow brisk taste with returning sweetness and evident honey character; yellow-centered, red-edged, soft bright infused leaves. Chinese original / 中文原文：岭头单丛保护要求感官特色：条索紧结匀整、黄褐油润；橙黄明亮；微花浓蜜、清高持久；醇爽回甘、蜜韵显露；黄腹红边、柔软明亮 Evidence Status: primary_source_verified； Location in the source: Page 386, IV (6) 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第386页四（六）1；适用范围：见具体记录标题与原文 Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Lingtou Dancong Chinese original / 中文原文：实物图：岭头单丛茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420263 https://www.pwsannong.com/booklib/database/sublibrary?ID=1440&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Lingtou Dancong; the gallery explicitly says “Lingtou Dancong Dry Tea.” The image was inspected and shows actual tea, not a garden, utensils, or packaging. Chinese original / 中文原文：对应依据：公开专题名称为岭头单丛；图集标题明确标注“岭头单丛茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Lishan Oolong Chinese original / 中文原文：梨山乌龙 The Lishan tea-growing area, Heping District, Taichung, Taiwan Chinese original / 中文原文：台湾省台中市和平区梨山茶区 summary： Lightly oxidized, semi-ball-shaped oolong from the Lishan high-mountain area, mainly using Qingxin Oolong. The production-area name and cultivar name must not be conflated. Chinese original / 中文原文：summary：梨山高山茶区的轻发酵半球形乌龙，以青心乌龙为主要原料品种；产区名与品种名不应混为一谈。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 process： Uses the light-aroma, ball-shaped oolong system: after sun or hot-air withering, indoor resting and agitation promote moderate oxidation, followed by pan heat-fixing, rolling and initial drying. Cloth-wrapped ball rolling and clump breaking are repeated to shape the tea, followed by drying and moderate roasting. Lishan products commonly emphasize a bright, lifted fragrance. Chinese original / 中文原文：process：采用清香型球形乌龙体系：日光或热风萎凋后，在室内静置与搅拌促进适度氧化，继而炒青、揉捻、初干。经布巾包覆团揉、解块反复做形，再干燥与适度焙火；梨山产品通常重视清扬香气。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Introduction to Taiwan's specialty tea categories and processing: black-tea section | https://www.tbrs.gov.tw/ws.php?id=4748 Chinese original / 中文原文：台湾特色茶分类及加工制程简介：红茶段 | https://www.tbrs.gov.tw/ws.php?id=4748 Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 appearance： Semi-spherical pellets, emerald-green finished tea, with relatively thick buds and leaves as raw material. Chinese original / 中文原文：appearance：颗粒呈半球形，成茶色泽翠绿，原料芽叶较肥厚。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 aroma： Clear, uplifting aroma, reflecting the fresh style of lightly oxidised high-mountain oolong. Chinese original / 中文原文：aroma：香气清扬，体现轻发酵高山乌龙的清香风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 taste： Honey-green liquor tinged with yellow, clean, mellow, fresh and brisk taste. Chinese original / 中文原文：taste：茶汤蜜绿带黄，滋味清醇鲜爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 history： A 2016 Tea Research and Extension Station Q&A recalls that, after apple imports were liberalized in 1979, Fushoushan Farm began small-scale tea trials and started production in 1983–1984. Wuling Farm also trialled tea in 1986–1987. The station provided production advice at both farms' invitation. This belongs to the modern history of high-mountain agricultural transition. Chinese original / 中文原文：history：茶改场2016年问答回顾：1979年苹果开放进口后，福寿山农场开始小面积试种茶树，1983—1984年开始生产；1986—1987年武陵农场也试种。本场曾应两农场邀请提供产制咨询，属于现代高山农业转型史。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Industry Q&A, Part 1 | https://www.tbrs.gov.tw/redirect_files.php?file_name=ojswWGEqualWGEqual5LPQJVEWgq463p60B0&link=EwxuqWGPlusQo3CRMWohw4l7w9IHro4Lzebf3qIO8QWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGSlashizaMdg Chinese original / 中文原文：茶业问答集（Q&A）（一） | https://www.tbrs.gov.tw/redirect_files.php?file_name=ojswWGEqualWGEqual5LPQJVEWgq463p60B0&link=EwxuqWGPlusQo3CRMWohw4l7w9IHro4Lzebf3qIO8QWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGSlashizaMdg culture： Lishan tea culture includes farm management and the productive lives of veteran settlers. Following Fushoushan's trials, some veterans planted tea in Dayuling. Technical exchanges among farms, growers and research institutions gradually gave the fruit-growing region a new identity as a tea area. Chinese original / 中文原文：culture：梨山茶的文化脉络包含农场经营与退伍居民的生产生活。福寿山试种后，部分荣民在大禹岭种茶；农场、茶农与研究机构之间的技术交流，使果树产区逐步形成新的茶乡身份。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Industry Q&A, Part 1 | https://www.tbrs.gov.tw/redirect_files.php?file_name=ojswWGEqualWGEqual5LPQJVEWgq463p60B0&link=EwxuqWGPlusQo3CRMWohw4l7w9IHro4Lzebf3qIO8QWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGSlashizaMdg Chinese original / 中文原文：茶业问答集（Q&A）（一） | https://www.tbrs.gov.tw/redirect_files.php?file_name=ojswWGEqualWGEqual5LPQJVEWgq463p60B0&link=EwxuqWGPlusQo3CRMWohw4l7w9IHro4Lzebf3qIO8QWGEqualWGEqual5FMwJGIXFkKOtie2ah2M3wgVOdcdz3D61FMKJTD66MWGSlashizaMdg region： The Lishan tea-growing area, Heping District, Taichung, Taiwan Chinese original / 中文原文：region：台湾省台中市和平区梨山茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 Step-by-step processing / Producer's sample of oolong from Gumai Tea Garden, Lishan Chinese original / 中文原文：逐步工序 / 梨山古迈茶园乌龙茶生产者样本 Limited to the Lishan oolong sample disclosed by Gumai Tea Garden; it is not a standard for the whole Lishan region, and parameters from other manufacturers are not incorporated. The original page does not specify the measurement point for 330 degrees, and 70 repetitions is the manufacturer's statement. Neither is converted into a general operating parameter here. Scope: producer_specific_example. Chinese original / 中文原文：仅古迈茶园披露的梨山乌龙样本；不能视为全梨山地区标准，也不拼入其他厂家参数。原页330度未说明测点，70次为厂家陈述，本次不转成通用操作参数。 适用范围：producer_specific_example 1. Picking tea by hand ： Pick the tender buds and leaves intact. Key observations: Chinese original / 中文原文：1. 人工采茶：完整采下嫩芽叶。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 2. Sun withering ： Spread the leaves outdoors to lose moisture. Key observations: Chinese original / 中文原文：2. 日光萎凋：室外摊叶失水。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 3. Indoor resting and stirring ： Move indoors and turn manually. Key observations: Chinese original / 中文原文：3. 室内静置及搅拌：移入室内，配合人工翻动。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 4. Tossing and bruising fresh leaves ： Agitate evenly by machine. Key observations: Chinese original / 中文原文：4. 浪菁：机器均匀搅动。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 5. Fermentation / oxidation ： Place on bamboo trays to continue oxidation. Key observations: Chinese original / 中文原文：5. 发酵：置笳篱继续氧化。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 6. Pan-fixing ： Apply heat to stop fermentation. Key observations: Chinese original / 中文原文：6. 炒菁：以加热停止发酵。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 7. Rolling ： Mechanically roll and press the leaves. Key observations: Chinese original / 中文原文：7. 揉捻：机械揉压茶叶。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 8. Initial drying and resting ： De-clump and initially dry, then rest away from draughts. Key observations: Chinese original / 中文原文：8. 初干静置：解块初干，再避风静置。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 9. Cloth-wrapped rolling ： Repeat cloth-wrapped rolling and pressing, alternating with de-clumping. Key observations: Chinese original / 中文原文：9. 布揉：包布揉压与解块反复进行。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 10. Breaking up clumps ： Break up clumps and dissipate heat. Key observations: Chinese original / 中文原文：10. 解块：打散团块并散热。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 11. Drying ： Dry in successive rounds to produce crude tea. Key observations: Chinese original / 中文原文：11. 干燥：分次干燥成毛茶。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ 12. Cooling before packaging ： Divide into equal portions, then leave to cool. Key observations: Chinese original / 中文原文：12. 冷却待包装：等分后静置冷却。 关键观察： Gumai Tea Garden — tea production steps | https://lishantea.com/古邁茶園-茶葉製程步驟/ Chinese original / 中文原文：古邁茶園—茶葉製程步驟 | https://lishantea.com/古邁茶園-茶葉製程步驟/ Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Semi-spherical pellets, emerald-green finished tea, with relatively thick buds and leaves as raw material. Chinese original / 中文原文：外形与汤色原描述：颗粒呈半球形，成茶色泽翠绿，原料芽叶较肥厚。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 Source description of aroma ： Clear, uplifting aroma, reflecting the fresh style of lightly oxidised high-mountain oolong. Chinese original / 中文原文：香气来源描述：香气清扬，体现轻发酵高山乌龙的清香风格。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 Source description of taste ： Honey-green liquor tinged with yellow, clean, mellow, fresh and brisk taste. Chinese original / 中文原文：滋味来源描述：茶汤蜜绿带黄，滋味清醇鲜爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Descriptions of tea-region characteristics in central and southern Taiwan | https://www.tbrs.gov.tw/ws.php?id=4804 Chinese original / 中文原文：中南部各茶區特色說明 | https://www.tbrs.gov.tw/ws.php?id=4804 Heping District Lishan Tea quality certification form / origin-quality acceptance requirements. ： Dry-leaf appearance: firm, uniform, dark green and glossy. Liquor colour: honey-green and golden-yellow, clear and bright. Aroma: fresh and delicate, lingering at the bottom of the cup. Taste: smooth and soft on entry, sweet and mellow with a fresh fragrance and a pleasing lingering sensation in the throat. Infused leaves: based on hand-picked shoots with one bud and two or three leaves; thick, soft leaves with vivid colour and good endurance over repeated infusions. Chinese original / 中文原文：和平区梨山茶品质认定表／产地品质合格要求：外形：紧实匀整，墨绿油润；汤色：蜜绿金黄，澄清明亮；香气：清香淡雅，杯底留香；滋味：入口滑顺柔软，甘醇清香，喉韵佳；叶底：以手采一心二叶或三叶为原则，叶质厚软、色泽鲜艳、耐冲泡。 Evidence Status: primary_source_verified； Location in the source: PDF page 1, note 1 (1) through (5) ； Scope: The Heping District Office's quality-recognition table lists the qualifying characteristics of Lishan Tea produced locally in Heping District. These are recognition requirements, not proof that a particular merchant's product qualifies. The table gives no formulation year, and no version date is inferred this round. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1页，注1（1）至（5）；适用范围：和平区公所品质认定表列示和平区本地产制梨山茶的合格品质特色；这是认定要求，非某个商家产品的合格证明。表中没有标明制定年份，本轮不推定版本日期。 Quality Certification Evaluation Form for “Lishan Tea” Produced in Heping District, Taichung (Attached Table 5-1). | https://www.heping.taichung.gov.tw/media/174183/611281211755.pdf Chinese original / 中文原文：臺中市和平區茶產製「梨山茶」品質認定評審表（附表五-1） | https://www.heping.taichung.gov.tw/media/174183/611281211755.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Display the scope “Gumai Tea Garden producer sample” alongside the process. Chinese original / 中文原文：应在流程旁显示“古迈茶园生产者样本”范围。 The original presents clump-breaking, cloth rolling and other operations separately, but they are cyclic in practice; it does not imply a single pass in sequence. Chinese original / 中文原文：原文以解块、布揉等分项呈现，实际有循环，不意味着只能单次顺序操作。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Lishan oolong Chinese original / 中文原文：实物图：梨山乌龙干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420382 https://www.pwsannong.com/booklib/database/sublibrary?ID=1444&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Lishan Oolong, and its gallery explicitly says “Lishan Oolong Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为梨山乌龙；图集标题明确标注“梨山乌龙干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Mizhuan Tea Chinese original / 中文原文：米砖茶 The Yangloudong and Zhaoliqiao area, Chibi, Hubei Chinese original / 中文原文：湖北省赤壁市羊楼洞、赵李桥一带 summary： A compressed tea made from black-tea fragments and fines. The 'rice' in its name refers to finely broken tea material, not tea made from rice grain. Chinese original / 中文原文：summary：以红茶碎末为原料的紧压茶，名称中的“米”关联碎细茶料，不表示以稻米制茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html process： Select black-tea material and reprocess it, removing foreign matter through sieving and winnowing. Proportion surface and inner tea, then steam-soften and firmly press into bricks. Dry after shaping, interleave bricks with straw paper for low-temperature treatment, then package. This is explained separately from Qingzhuan Tea’s unrefined-tea pile-fermentation route. Chinese original / 中文原文：process：选红茶原料后复制，利用筛分、风选去除杂质，面茶与里茶按比例配置，再蒸软并紧压成砖。成形后烘干，砖间垫草纸低温处理，最后包装；与青砖茶毛茶渥堆的路线分别说明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html appearance： Firm tea bricks with glossy dark colour; some traditional products bear an archway or locomotive impression. Chinese original / 中文原文：appearance：茶砖紧实，色泽乌亮；部分传统产品压有牌坊或火车头图案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Mi brick tea (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Chinese original / 中文原文：米砖茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Enshi Yulu, Zhaoliqiao Brick Tea and Changshengchuan Qingzhuan Tea: Showcasing Hubei's Traditional Tea Craft and Building Jingchu Brands Recognized as World Intangible Heritage | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Chinese original / 中文原文：恩施玉露、赵李桥砖茶、长盛川青砖茶：展现传统制茶的湖北魅力 成就世界非遗的荆楚品牌 | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml aroma： Clean, gentle aroma. Chinese original / 中文原文：aroma：香气纯和。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Enshi Yulu, Zhaoliqiao Brick Tea and Changshengchuan Qingzhuan Tea: Showcasing Hubei's Traditional Tea Craft and Building Jingchu Brands Recognized as World Intangible Heritage | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Chinese original / 中文原文：恩施玉露、赵李桥砖茶、长盛川青砖茶：展现传统制茶的湖北魅力 成就世界非遗的荆楚品牌 | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml taste： Rich red liquor, with a full-bodied taste. Chinese original / 中文原文：taste：茶汤红浓，滋味醇厚。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Enshi Yulu, Zhaoliqiao Brick Tea and Changshengchuan Qingzhuan Tea: Showcasing Hubei's Traditional Tea Craft and Building Jingchu Brands Recognized as World Intangible Heritage | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Chinese original / 中文原文：恩施玉露、赵李桥砖茶、长盛川青砖茶：展现传统制茶的湖北魅力 成就世界非遗的荆楚品牌 | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml history： National heritage-project material records that after 1949, Yangloudong Tea Factory was merged into China Tea Company's Yangloudong Brick Tea Factory, later renamed Zhaoliqiao Tea Factory, continuing production of green-brick and rice-brick teas. Late-Qing trade is its historical background; specific earliest creation dates in public sources have not been established against original archives. Chinese original / 中文原文：history：国家非遗项目资料记羊楼洞茶厂1949年后合并为中国茶业公司羊楼洞砖茶厂，后更名赵李桥茶厂，延续青、米砖生产。清末贸易是其历史背景；公开资料的具体最早创制年代未据原档案核定。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html culture： Mizhuan Tea is linked to Hubei’s tea exports and master-apprentice traditions. Traditional brick-face patterns serve product identification and craft aesthetics; Russian-inscribed tea bricks preserved in museums also reveal a product culture aimed at distant consumers. Chinese original / 中文原文：culture：米砖与湖北茶叶外销和师带徒制茶传统相连。传统砖面图案兼有产品识别与工艺审美功能；博物馆保存的俄文米砖，也呈现面向异地消费者的商品文化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Mi brick tea (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Chinese original / 中文原文：米砖茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Dark tea-making techniques (Zhaoliqiao brick tea-making techniques) | https://www.ihchina.cn/project_details/14627.html Chinese original / 中文原文：黑茶制作技艺（赵李桥砖茶制作技艺） | https://www.ihchina.cn/project_details/14627.html Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html region： The Yangloudong and Zhaoliqiao area, Chibi, Hubei Chinese original / 中文原文：region：湖北省赤壁市羊楼洞、赵李桥一带 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Mi brick tea (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Chinese original / 中文原文：米砖茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Step-by-step processing / Intangible Heritage website / Zhaoliqiao mi brick tea Chinese original / 中文原文：逐步工序 / 非遗网／赵李桥米砖茶 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Selecting material ： Select black tea as the material for compression. Key observations: Chinese original / 中文原文：1. 选料：选用红茶作为紧压原料。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html 2. Secondary processing ： Remove sand, stones and other impurities by sieving and air classification. Key observations: Chinese original / 中文原文：2. 复制：通过筛分和风选去除砂石等杂质。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html 3. Steaming and pressing into shape ： Steam evenly to soften, then compress tightly into bricks. Key observations: Chinese original / 中文原文：3. 蒸制压形：蒸匀软化后紧压成砖。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html 4. Baking and packaging ： Slowly raise temperature to dry the bricks, then place straw paper beneath them for low-temperature treatment and package. Key observations: Chinese original / 中文原文：4. 烘制包装：茶砖缓慢升温干燥，再垫草纸低温处理、包装。 关键观察： Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea. | https://www.ihchina.cn/solarzx_details/27755.html Chinese original / 中文原文：知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味 | https://www.ihchina.cn/solarzx_details/27755.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Firm tea bricks with glossy dark colour; some traditional products bear an archway or locomotive impression. Chinese original / 中文原文：外形与汤色原描述：茶砖紧实，色泽乌亮；部分传统产品压有牌坊或火车头图案。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Mi brick tea (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Chinese original / 中文原文：米砖茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Enshi Yulu, Zhaoliqiao Brick Tea and Changshengchuan Qingzhuan Tea: Showcasing Hubei's Traditional Tea Craft and Building Jingchu Brands Recognized as World Intangible Heritage | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Chinese original / 中文原文：恩施玉露、赵李桥砖茶、长盛川青砖茶：展现传统制茶的湖北魅力 成就世界非遗的荆楚品牌 | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Source description of aroma ： Clean, gentle aroma. Chinese original / 中文原文：香气来源描述：香气纯和。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Enshi Yulu, Zhaoliqiao Brick Tea and Changshengchuan Qingzhuan Tea: Showcasing Hubei's Traditional Tea Craft and Building Jingchu Brands Recognized as World Intangible Heritage | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Chinese original / 中文原文：恩施玉露、赵李桥砖茶、长盛川青砖茶：展现传统制茶的湖北魅力 成就世界非遗的荆楚品牌 | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Source description of taste ： Rich red liquor, with a full-bodied taste. Chinese original / 中文原文：滋味来源描述：茶汤红浓，滋味醇厚。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Enshi Yulu, Zhaoliqiao Brick Tea and Changshengchuan Qingzhuan Tea: Showcasing Hubei's Traditional Tea Craft and Building Jingchu Brands Recognized as World Intangible Heritage | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Chinese original / 中文原文：恩施玉露、赵李桥砖茶、长盛川青砖茶：展现传统制茶的湖北魅力 成就世界非遗的荆楚品牌 | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml China Culture Daily’s 2022 Zhaoliqiao Mizhuan Tea description (full text rechecked this round, ungraded). ： Glossy dark appearance; rich red liquor. Chinese original / 中文原文：中国文化报2022年赵李桥米砖茶描述（本轮全文复核，未分级）：外形色泽乌亮；汤色红浓。 Evidence Status: source_supported； Location in the source: This round's web full text has 153 lines; line 69 contains the Mizhuan Tea sensory sentence. The local HTML is a 412 blocking page, not the article text. ； Scope: Two dimensions previously unmapped from an existing source. The web body was actually rechecked this round; a local 412 response is not counted as text retrieval. No infused-leaf description is given, and Qingzhuan provisions were not borrowed. Chinese original / 中文原文：证据状态：source_supported；原文位置：本轮Web全文153行，第69行米砖茶感官句；本机HTML为412阻断页，非正文；适用范围：既有来源中此前漏映射的两个维度；本轮Web正文实际复核，本机412不计正文获取。未给出叶底，未借用青砖茶条文。 Enshi Yulu, Zhaoliqiao Brick Tea and Changshengchuan Qingzhuan Tea: Showcasing Hubei's Traditional Tea Craft and Building Jingchu Brands Recognized as World Intangible Heritage | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Chinese original / 中文原文：恩施玉露、赵李桥砖茶、长盛川青砖茶：展现传统制茶的湖北魅力 成就世界非遗的荆楚品牌 | https://wlt.hubei.gov.cn/hbsfwzwhycw/mtgz/mtgz_fyw/202212/t20221209_4448696.shtml Historical 2002 standard / Special Grade Mizhuan Tea (mirror, superseded). ： Dry-leaf appearance: a flat brick face, clear edges, uniform thickness and a clear pattern, dark and lustrous. Liquor colour: deep red. Aroma: clean and characteristic. Taste: rich and mellow. Infused leaves: evenly red. Chinese original / 中文原文：历史标准2002版／特级米砖茶（镜像，已被替代）：干茶：砖面平整，棱角清楚、厚薄一致且图案清晰，乌黑油润；汤色：深红；香气：纯正；滋味：浓醇；叶底：红匀。 Evidence Status: source_supported； Location in the source: PDF page 2 / printed page 200, 3.2 special-grade provision. ； Scope: Grading requirements in Clause 3.2 of historical standard GB/T 9833.8—2002, replaced by the 2013 version. Only a public mirror was available, not an official original obtained this round. No claim is made that all current products meet these values. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第2页／印刷页200，3.2特级条款；适用范围：历史标准GB/T 9833.8—2002第3.2条的等级要求；已被2013版替代。仅有公开镜像，非本次取得官方原件；不宣称当前产品均符合此值。 GB/T 9833.8—2002 Compressed Tea: Mizhuan Tea (public mirror excerpt) | https://img.antpedia.com/standard/pdf/X55/1705/GB-T9833.8-2002.pdf Chinese original / 中文原文：GB/T 9833.8—2002 紧压茶 米砖茶（公开镜像节选） | https://img.antpedia.com/standard/pdf/X55/1705/GB-T9833.8-2002.pdf Historical 2002 standard / Ordinary Mizhuan Tea (mirror; superseded). ： Dry-leaf appearance: a flat brick surface, clear edges, even thickness and a clear design, dark brown with a slight yellow cast. Liquor colour: deep red. Aroma: plain and clean. Taste: reasonably rich and mellow. Infused leaves: dark red. Chinese original / 中文原文：历史标准2002版／普通米砖茶（镜像，已被替代）：干茶：砖面平整，棱角清楚、厚薄一致且图案清晰，黑褐略泛黄；汤色：深红；香气：平正；滋味：尚浓醇；叶底：红暗。 Evidence Status: source_supported； Location in the source: PDF page 2 / printed page 200, §3.2 general clauses. ； Scope: Grading requirements in Clause 3.2 of historical standard GB/T 9833.8—2002, replaced by the 2013 version. Only a public mirror was available, not an official original obtained this round. No claim is made that all current products meet these values. Chinese original / 中文原文：证据状态：source_supported；原文位置：PDF第2页／印刷页200，3.2普通条款；适用范围：历史标准GB/T 9833.8—2002第3.2条的等级要求；已被2013版替代。仅有公开镜像，非本次取得官方原件；不宣称当前产品均符合此值。 GB/T 9833.8—2002 Compressed Tea: Mizhuan Tea (public mirror excerpt) | https://img.antpedia.com/standard/pdf/X55/1705/GB-T9833.8-2002.pdf Chinese original / 中文原文：GB/T 9833.8—2002 紧压茶 米砖茶（公开镜像节选） | https://img.antpedia.com/standard/pdf/X55/1705/GB-T9833.8-2002.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The two five-dimension records come from a mirror of the superseded 2002 historical standard. They must not be shown as the current 2013 standard or testing of modern products. The official register verifies only the relationship between versions. Chinese original / 中文原文：两条五维为已被替代的2002版历史标准镜像，不能显示为现行2013版标准，也不是现代商品实测；官方登记页只核版本关系。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Mizhuan brick tea Chinese original / 中文原文：实物图：米砖茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420695 https://www.pwsannong.com/booklib/database/sublibrary?ID=1446&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Rice-Brick Tea, and the gallery title explicitly labels the image 'Rice-Brick Tea Dry Leaves'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为米砖茶；图集标题明确标注“米砖茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Chongqing Tuocha Chinese original / 中文原文：重庆沱茶 Chongqing Chinese original / 中文原文：重庆市 summary： A local compressed tea made by blending sun-dried, oven-dried and pan-fired unfinished teas, then steaming and pressing into a bowl or mortar shape. Its name reflects its region and product form. Chinese original / 中文原文：summary：以晒青、烘青和炒青毛茶等拼配蒸压成碗臼形的地方紧压茶，茶名体现产区与制品形态。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 process： Unrefined teas are combined by quality, sieved, shaped, and blended, then weighed, steam-softened, put into bags for rolling, and pressed into shape. Raw-material blending and bag shaping jointly determine flavor and appearance. A tuo shape does not imply Pu’er tea or pile fermentation. Chinese original / 中文原文：process：毛茶按品质搭配，经筛分、整形与拼堆后称料、蒸软，装袋揉制并压形。原料拼配与揉袋成形共同决定风味和外观；不能由“沱”形推断为普洱茶或经过渥堆。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 appearance： Bowl- or mortar-shaped, lustrous black, with fairly tender and even infused leaves. Chinese original / 中文原文：appearance：形似碗臼，色泽乌黑油润，叶底较嫩而匀。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 aroma： The public feature summarises it as rich with aged aroma; the specific aged character depends on the product and storage condition. Chinese original / 中文原文：aroma：公开专题概括为馥郁并带陈香；具体陈香表现受产品和存放状态影响。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 taste： Clear, bright yellow liquor, full-bodied, sweet and mellow taste. Chinese original / 中文原文：taste：汤色澄黄明亮，滋味醇厚甘和。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 history： A 2025 agricultural authority report states that Chongqing Tea Factory began producing Chongqing Tuocha in 1953 and won a gold medal at the World Food Expo in Rome in 1983. Its development can be placed in the 1950s; the earlier tea-drinking history of the Ba–Yu region cannot be treated directly as this product’s origin. Chinese original / 中文原文：history：农业主管部门2025年报道记述重庆茶厂1953年开始生产重庆沱茶，1983年在罗马世界食品博览会获金质奖。其发展可定位于20世纪50年代，不能把巴渝更早的饮茶史直接当作此款产品起源。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Offering Ideas: Tea Paints a New Picture of Economic Growth for Rural Revitalisation | https://nyncw.cq.gov.cn/ztzl_161/rdzt/xczx/gzdt_249775/whzx/202504/t20250402_14474638_wap.html Chinese original / 中文原文：出谋划策！以茶为笔绘就乡村振兴经济增长新画卷 | https://nyncw.cq.gov.cn/ztzl_161/rdzt/xczx/gzdt_249775/whzx/202504/t20250402_14474638_wap.html culture： Chongqing Tuocha carries memories of everyday tea drinking in old teahouses. Today the local tuocha museum preserves records and objects, while research institutes and enterprises establish innovation centres linking traditional-product displays, tea-processing research and teahouse consumption. Chinese original / 中文原文：culture：重庆沱茶承载老茶馆的日常饮茶记忆。今天当地通过沱茶博物馆保存资料实物，并由研究所与企业设创新中心，连接传统产品展示、制茶研究与茶馆消费。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Offering Ideas: Tea Paints a New Picture of Economic Growth for Rural Revitalisation | https://nyncw.cq.gov.cn/ztzl_161/rdzt/xczx/gzdt_249775/whzx/202504/t20250402_14474638_wap.html Chinese original / 中文原文：出谋划策！以茶为笔绘就乡村振兴经济增长新画卷 | https://nyncw.cq.gov.cn/ztzl_161/rdzt/xczx/gzdt_249775/whzx/202504/t20250402_14474638_wap.html region： Chongqing Chinese original / 中文原文：region：重庆市 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Step-by-step processing / Publisher's public feature / operations before pressing into shape Chinese original / 中文原文：逐步工序 / 出版社公开专题／压形之前的流程 The public feature stops at bag rolling and compression shaping. Unlisted subsequent drying and packaging are not added as verified original content; this is an ordered partial process. Chinese original / 中文原文：公开专题止于揉袋压形，不将未列明的后续干燥包装补成已核原文；当前是有序部分流程。 1. Combining ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 搭配：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 2. Sieving ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 筛分：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 3. Shaping ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 整形：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 4. Blending batches ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 拼堆：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 5. Weighing material ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：5. 称料：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 6. Steaming ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：6. 蒸制：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 7. Rolling in a bag and pressing into shape ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：7. 揉袋压形：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Bowl- or mortar-shaped, lustrous black, with fairly tender and even infused leaves. Chinese original / 中文原文：外形与汤色原描述：形似碗臼，色泽乌黑油润，叶底较嫩而匀。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Source description of aroma ： The public feature summarises it as rich with aged aroma; the specific aged character depends on the product and storage condition. Chinese original / 中文原文：香气来源描述：公开专题概括为馥郁并带陈香；具体陈香表现受产品和存放状态影响。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Source description of taste ： Clear, bright yellow liquor, full-bodied, sweet and mellow taste. Chinese original / 中文原文：滋味来源描述：汤色澄黄明亮，滋味醇厚甘和。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Named public material / quality description ： Dry-leaf appearance: bowl- or mortar-shaped, lustrous black; liquor colour: clear, bright yellow; aroma: rich aged fragrance; taste: full-bodied, sweet and mellow; infused leaves: fairly tender and even. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：形似碗臼，乌黑油润；汤色：澄黄明亮；香气：馥郁陈香；滋味：醇厚甘和；叶底：较嫩匀 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Chongqing tuocha (public topic introduction) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Chinese original / 中文原文：重庆沱茶（公开专题简介） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Chongqing tuocha Chinese original / 中文原文：实物图：重庆沱茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20420748 https://www.pwsannong.com/booklib/database/sublibrary?ID=1449&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Chongqing Tuocha, and the gallery title explicitly labels the image 'Chongqing Tuocha Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为重庆沱茶；图集标题明确标注“重庆沱茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Shuangjing Green Tea Chinese original / 中文原文：双井绿 Shuangjing Village, Hangkou Town, Xiushui County, Jiujiang, Jiangxi, and local tea districts Chinese original / 中文原文：江西省九江市修水县杭口镇双井村及当地茶区 summary： A green tea named after Shuangjing Village in Xiushui. The renown of ancient Shuangjing Tea and today's revived Shuangjing Green Tea require a distinction between historical processing and the modern product. Chinese original / 中文原文：summary：因修水双井村得名的绿茶；古代双井茶的声誉与今日复兴的双井绿，应区分历史工艺与现代产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A discussion of “Shuangjing Lü” | https://m.fx361.com/news/2010/0403/20278884.html Chinese original / 中文原文：漫话“双井绿” | https://m.fx361.com/news/2010/0403/20278884.html HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf region： Shuangjing Village, Hangkou Town, Xiushui County, Jiujiang, Jiangxi, and local tea districts Chinese original / 中文原文：region：江西省九江市修水县杭口镇双井村及当地茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A discussion of “Shuangjing Lü” | https://m.fx361.com/news/2010/0403/20278884.html Chinese original / 中文原文：漫话“双井绿” | https://m.fx361.com/news/2010/0403/20278884.html process： The study records a modern process of spreading, heat-fixing, rolling, initial drying, shaping, shape-setting drying and aroma-developing drying. Different grades use shoots of different tenderness. This entry does not treat Song-dynasty steaming or powdered-tea drinking as the modern process. Chinese original / 中文原文：process：研究记录的现代工艺包括摊青、杀青、揉捻、初烘、做形、定型烘干和提香干燥。不同等级采用不同嫩度芽叶；本条不把宋代蒸制、碾茶饮法直接当作现代工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf appearance： Fine, tightly rolled, curled strips, emerald green with abundant down, like phoenix claws; bright liquor. Chinese original / 中文原文：appearance：条索卷曲紧细，翠绿多毫，形似凤爪；汤色明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf aroma： Fresh aroma. Chinese original / 中文原文：aroma：清香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf taste： Full-bodied, with sweetness. Chinese original / 中文原文：taste：醇厚，带甘味。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf history： A research article by the Xiushui County Tea Office describes Shuangjing Green Tea as a revived historical tea, formerly called Shuangjing Tea. It quotes Mao Wenxi’s Tea Manual and Ouyang Xiu’s Returning to the Fields to illustrate its Five Dynasties/Song reputation. Modern processing is separately documented in a study of tea-factory samples. Chinese original / 中文原文：history：修水县茶叶办公室研究文章指出，双井绿是恢复发展的历史名茶，古称双井茶；文章转引毛文锡《茶谱》和欧阳修《归田录》，说明五代宋代名声。现代工艺另有茶厂样品研究记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A discussion of “Shuangjing Lü” | https://m.fx361.com/news/2010/0403/20278884.html Chinese original / 中文原文：漫话“双井绿” | https://m.fx361.com/news/2010/0403/20278884.html HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf culture： Shuangjing Tea’s dissemination connects with tea gifts and exchanges of poems among literati associated with Huang Tingjian’s hometown. Tea name, village name, and literary friendships form a Xiushui cultural strand distinct from export-oriented Ninghong. Chinese original / 中文原文：culture：双井茶的传播与黄庭坚家乡文人之间的赠茶、诗文唱和相联系。茶名、村名和文学交游相互联结，形成修水区别于外销宁红的另一条文化线索。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A discussion of “Shuangjing Lü” | https://m.fx361.com/news/2010/0403/20278884.html Chinese original / 中文原文：漫话“双井绿” | https://m.fx361.com/news/2010/0403/20278884.html process： The introduction to a 2024 paper summarizes seven stages of modern Shuangjing Green Tea: spreading, heat-fixing, rolling, initial drying, shaping, shape-setting drying, and aroma-enhancing drying. The tested samples came from Dachun Tea Factory, Xiushui County. The materials section separately mentions nine processing steps without listing them individually. The seven steps are only the introduction’s overview, not the factory’s complete nine-step recipe for the experimental samples. Chinese original / 中文原文：process：2024年论文引言归纳现代双井绿的七个环节：摊青、杀青、揉捻、初烘、做形、定型烘干、提香干燥。论文所检样品来自修水县大椿茶厂，材料段另记九道加工工序但没有逐一列出；七步仅作引言概述，不冒充该厂试验样品的九步完整配方。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Step-by-step processing / Overview of modern processing in the introduction to the 2024 paper Chinese original / 中文原文：逐步工序 / 2024论文引言现代工艺概述 Introduction on PDF page 3 / printed page 274. The original passage gives no temperature or duration parameters. This round read the PDF's parsed text; downloading and screenshots timed out, so pixel verification remains outstanding. This is an overview of modern processing listed in the paper's introduction, not the complete table of nine experimental steps in the materials section. Chinese original / 中文原文：PDF第3页/印刷274页引言；原段没有温度、时长参数。本轮读取PDF解析文本，下载与截图超时，尚未像素复核。 论文引言列举的现代工艺概述；不是材料段九道试验工序的全表。 1. Spreading fresh leaves ： Begin by spreading the fresh leaves. Key observations: Chinese original / 中文原文：1. 摊青：从鲜叶摊青开始。 关键观察： HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf 2. Heat-fixing ： Heat-fixing is listed after leaf spreading. Key observations: Chinese original / 中文原文：2. 杀青：摊青后列杀青。 关键观察： HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf 3. Rolling ： Rolling is listed after heat-fixing. Key observations: Chinese original / 中文原文：3. 揉捻：杀青后列揉捻。 关键观察： HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf 4. Initial baking ： Perform initial drying after rolling. Key observations: Chinese original / 中文原文：4. 初烘：揉捻后进行初烘。 关键观察： HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf 5. Shaping ： Shape after initial drying. Key observations: Chinese original / 中文原文：5. 做形：初烘后做形。 关键观察： HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf 6. Setting the shape and baking dry ： After shaping, dry to set the form. Key observations: Chinese original / 中文原文：6. 定型烘干：在做形后定型烘干。 关键观察： HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf 7. Developing aroma and drying ： Aroma enhancement and drying conclude the seven-step overview. Key observations: Chinese original / 中文原文：7. 提香干燥：以提香干燥结束七步概述。 关键观察： HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tightly rolled, curled strips, emerald green with abundant down, like phoenix claws; bright liquor. Chinese original / 中文原文：外形与汤色原描述：条索卷曲紧细，翠绿多毫，形似凤爪；汤色明亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Source description of aroma ： Fresh aroma. Chinese original / 中文原文：香气来源描述：清香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Source description of taste ： Full-bodied, with sweetness. Chinese original / 中文原文：滋味来源描述：醇厚，带甘味。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Shuangjing Lü overview in the paper's introduction, not a grading evaluation table ： Fine, tightly rolled, curled strips, emerald with visible down, resembling phoenix claws; clear, bright liquor, delicate fresh fragrance and a mellow, sweet taste. The original paragraph gives no infused-leaf description. Chinese original / 中文原文：论文引言的双井绿概述，非等级审评表：茶条卷曲而细紧，翠色露毫、形似凤爪；汤清亮，香气清雅，滋味醇甘。原段未记叶底。 Evidence Status: primary_source_text_verified； Location in the source: PDF page 3 / printed page 274, first introduction paragraph ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_text_verified；原文位置：PDF第3页/印刷274页引言首段；适用范围：见具体记录标题与原文 HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Chinese original / 中文原文：基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究 | https://www.spgykj.com/cn/article/pdf/preview/10.13386/j.issn1002-0306.2023070242.pdf Tea Encyclopedia, original 2018 publication / overview of modern Shuangjing Lü ： The author describes Shuangjing Green Tea as round, tight and slightly curved, resembling a phoenix claw, with lustrous elegant tips and visible silver down; a high, fresh, lasting aroma, fresh mellow taste, bright liquor and tender-green infused leaves. Chinese original / 中文原文：茶百科2018原发布／现代双井绿概述：作者所述双井绿圆紧微曲、形似凤爪，锋苗润秀且银毫显露；香清高持久，味鲜醇，汤明亮，叶底嫩绿。 Evidence Status: source_supported； Location in the source: Web full text, line 87, modern Shuangjing Green Tea summary after the production introduction. ； Scope: An introduction to Xiushui Shuangjing Green Tea published by the original Chabaike account on March 16, 2018, explicitly identifying it as modern green tea. The sensory description comes from the account’s own product overview in the final paragraph. No assessment batch, grade, or conditions are disclosed; it is not presented as a unified standard or testing by this library. Historical quotations and leaf states in adjacent processing descriptions are not treated as infused-leaf descriptions. Existing specimen-image source identification and permission notes are retained. Chinese original / 中文原文：证据状态：source_supported；原文位置：Web全文第87行，制作介绍后的现代双井绿总结段；适用范围：茶百科2018年3月16日原账号发布的修水双井绿介绍，明确现代绿茶身份。感官取全文末段自己的茶品概述；未披露审评批次、等级和条件，不称统一标准或本馆实测，不把历史引文和相邻工艺叶片状态当叶底。既有实物图来源身份及许可说明保留。 “Shuangjing Green,” Highly Praised by Su Dongpo, Ouyang Xiu and Huang Tingjian | https://www.sohu.com/a/225689640_112290 Chinese original / 中文原文：苏东坡,欧阳修,黄庭坚都极力称赞的“双井绿” | https://www.sohu.com/a/225689640_112290 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Removes the original locator 'Figure 1' from the process reference; Figure 1 is used only for bud-and-leaf grading. Chinese original / 中文原文：把原locator“图1”从工艺定位中移除，图1只用于芽叶分级。 The seven-step overview is retained, while making clear that the introduction and the nine-stage sample process are not one complete process. Chinese original / 中文原文：保留七步概述，但明确引言与样品九道流程并非同一份完整工艺。 No new temperature, time, or storage advice is added. The −20°C in the materials section is experimental storage, not household guidance. Chinese original / 中文原文：没有新增温度、时间和储存建议。材料段−20℃为试验保存，不转作家庭贮藏。 The original author’s 2018 introduction gives no evaluation batch or grade. “Light green” infused leaves is explicitly stated there, not inferred from existing sample photographs. Chinese original / 中文原文：2018原作者介绍未列审评批次和等级；叶底“嫩绿”为其明确原文，不由既有实物照片推断。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shuangjing Lü dry leaves (on-location photograph from Tea Encyclopedia's origin introduction) Chinese original / 中文原文：实物图：双井绿干茶（茶百科产区介绍实拍） http://5b0988e595225.cdn.sohucs.com/images/20180316/d50b874258974ea48da375ad35d986a1.jpeg https://www.sohu.com/a/225689640_112290 Basis for the match: Tea Encyclopedia's original 2018 Shuangjing Green Tea feature explicitly locates it in Xiushui County, Jiangxi. The dry-tea photograph in a bamboo sieve follows the process section and bears the author's Jiaoliucha WeChat watermark. It was distinguished from fresh-leaf spreading and garden images in the same group. Chinese original / 中文原文：对应依据：茶百科2018年双井绿专题原发布明确江西修水县产区，工艺段后配该竹筛干茶图，图有作者交流茶公众号水印；已与同组鲜叶摊青和茶园照片区分。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A modern Shuangjing Green Tea dry sample in Tea Encyclopedia's field-visit introduction. Specific year, grade and producer are not separately stated. The original author's watermark is retained. Chinese original / 中文原文：样本范围：茶百科走访介绍中的现代双井绿干茶样本，具体年份、等级和生产者未独立标明；保留原作者水印。 Jietan Tea Chinese original / 中文原文：碣滩茶 Jietan and local tea-growing areas, Yuanling County, Huaihua, Hunan Chinese original / 中文原文：湖南省怀化市沅陵县碣滩及当地茶区 summary： A green tea named for the Jietan mountains on the north bank of the Yuan River, whose name relates to stele-shaped rocks in the river shoals. Chinese original / 中文原文：summary：以沅水北岸碣滩山地命名的绿茶，名字联系江滩中形似碑碣的礁石。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml region： Jietan and local tea-growing areas, Yuanling County, Huaihua, Hunan Chinese original / 中文原文：region：湖南省怀化市沅陵县碣滩及当地茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml process： Select tender shoots such as one bud and one leaf, then heat-fix, air-cool, initially roll, initially dry, reroll, redry, sieve and spread to cool, and roast, before cooling and packing. Air cooling releases heat and vapour; repeated rolling and drying help tighten and shape the strips. Chinese original / 中文原文：process：选采一芽一叶等细嫩鲜叶，依次杀青、清风、初揉、初干、复揉、复干、筛分摊凉、烘焙，冷却后包装。清风散去热汽，复揉复干有助紧条成形。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml appearance： Fine, tight strands, lustrous green with visible hairs; clear, bright yellow-green liquor. Chinese original / 中文原文：appearance：茶条细紧，绿润显毫；茶汤黄绿清亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml aroma： Tender or chestnut aroma, fairly lasting. Chinese original / 中文原文：aroma：嫩香或栗香，较持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml taste： Fresh, mellow, sweet and brisk, with a sweet aftertaste. Chinese original / 中文原文：taste：鲜醇甘爽，有回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml history： A Huaihua local introduction retells the Chenzhou Prefectural Gazetteer’s evaluation of Jietan Tea and explains the Ming/Qing name “Chenzhou Jietan Tea.” Tang imperial-consort tribute episodes are legends and cannot establish the earliest cultivation date. Chinese original / 中文原文：history：怀化地方介绍转述《辰州府志》对碣滩茶的评价，并说明明清时期“辰州碣滩茶”的称名。相关唐代皇妃贡茶情节属于传说，不能据此确认最初栽培年代。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml culture： Jietan's tea-growing communities turn picking labour into song and dance through new tea songs such as Tea-Picking Tune, while traditional skills are displayed at tea-culture events. Tea gardens, riverbank place names and local singing together shape memories of Yuanling's tea country. Chinese original / 中文原文：culture：碣滩茶乡以《采茶调》等新茶歌把采茶劳动转成歌舞表达，传统手艺也在茶文化活动中展示。茶园、江滩地名和地方歌声共同构成沅陵茶乡记忆。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Jietan Tea Brand Valued at ¥1.896 Billion; Tea Country Sings a New Tea Song. | https://www.yuanling.gov.cn/yuanling/c108845/201805/77db2232ce5144e680638068ea7d88e8.shtml Chinese original / 中文原文：碣滩茶品牌估价18.96亿元 茶乡唱响新茶歌 | https://www.yuanling.gov.cn/yuanling/c108845/201805/77db2232ce5144e680638068ea7d88e8.shtml Step-by-step processing / 2014 government-published process / Jietan No. 1, Yinhao and Cuifeng. Chinese original / 中文原文：逐步工序 / 2014政府公开工艺／碣滩一号、银毫、翠峰 No. 1 and Yinzhen use single buds, Yinhao uses one bud and one leaf, and Cuifeng uses one bud and two leaves. The source phrase meaning “resolve midway” appears to be a terminology error and is not converted into a rolling parameter. Yinzhen heat-fixing is described only as “the same as Maojian”; parameters are not invented. Chinese original / 中文原文：一号和银针为单芽，银毫为一芽一叶、翠峰为一芽二叶。原文“中途解决”疑为术语误写，不转为揉捻操作参数。银针的杀青只写“同毛尖”，不擅自补参数。 1. Spreading ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：1. 摊放：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 2. Heat-fixing ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：2. 杀青：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 3. Air-cooling ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：3. 清风：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 4. Initial rolling ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：4. 初揉：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 5. Initial baking ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：5. 初烘：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 6. Repeat rolling ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：6. 复揉：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 7. Repeat baking ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：7. 复烘：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 8. Straightening and rubbing ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：8. 理条搓揉：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 9. Shaping and bringing out down ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：9. 整形提毫：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 10. Final drying ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：10. 足干：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Step-by-step processing / 2014 government-published processing description / Jietan Yinzhen Chinese original / 中文原文：逐步工序 / 2014政府公开工艺／碣滩银针 No. 1 and Yinzhen use single buds, Yinhao uses one bud and one leaf, and Cuifeng uses one bud and two leaves. The source phrase meaning “resolve midway” appears to be a terminology error and is not converted into a rolling parameter. Yinzhen heat-fixing is described only as “the same as Maojian”; parameters are not invented. Chinese original / 中文原文：一号和银针为单芽，银毫为一芽一叶、翠峰为一芽二叶。原文“中途解决”疑为术语误写，不转为揉捻操作参数。银针的杀青只写“同毛尖”，不擅自补参数。 1. Spreading ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：1. 摊放：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 2. Heat-fixing ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：2. 杀青：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 3. Air-cooling ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：3. 清风：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 4. Initial baking ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：4. 初烘：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 5. Spreading to cool ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：5. 摊凉：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 6. Straightening ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：6. 理条：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 7. Repeat baking ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：7. 复烘：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml 8. Final drying ： Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages. Key observations: Chinese original / 中文原文：8. 足干：原页本分型依次列出的工序；参数须参看对应段落。 关键观察： Jietan tea's distinctive techniques | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Chinese original / 中文原文：碣滩茶独特工艺 | https://www.huaihua.gov.cn/huaihua/c100923/201404/63a326bdd9864d35a728138f433de776.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight strands, lustrous green with visible hairs; clear, bright yellow-green liquor. Chinese original / 中文原文：外形与汤色原描述：茶条细紧，绿润显毫；茶汤黄绿清亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Source description of aroma ： Tender or chestnut aroma, fairly lasting. Chinese original / 中文原文：香气来源描述：嫩香或栗香，较持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Source description of taste ： Fresh, mellow, sweet and brisk, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：鲜醇甘爽，有回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Thousand-year-old Jietan: ecological organic tea | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml Chinese original / 中文原文：千年碣滩 生态有机茶 | https://www.huaihua.gov.cn/huaihua/c100922/201404/27e8140e7abe4d469d67a48adaf827a2.shtml 2020 Yuanling online sales and distribution standard / Yinzhen ： Dry leaves: straight and even, dark green with visible down; liquor colour: apricot-green and bright; aroma: downy-bud fragrance; taste: fresh and brisk; infused leaves: tender green and bright. Chinese original / 中文原文：2020沅陵网销流通标准／银针：干茶：挺直匀齐，墨绿有毫；汤色：杏绿明亮；香气：有毫香；滋味：鲜爽；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: Annex 1, V, grading table, Silver Needle ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附件1五、分级表，银针；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 Notice on Implementing Online-Sales Circulation Standards for Major Agricultural Products in Yuanling County. | https://www.yuanling.gov.cn/yuanling/c121531/202004/d5b4f29618a644278f7b3fb1f6dfe0dd.shtml Chinese original / 中文原文：关于贯彻实施沅陵县主要农产品网销流通标准的通知 | https://www.yuanling.gov.cn/yuanling/c121531/202004/d5b4f29618a644278f7b3fb1f6dfe0dd.shtml 2020 Yuanling online sales and distribution standard / No. 1 Maojian ： Dry-leaf appearance: tight, elegant, uniform, slightly curled, emerald green with visible down. Liquor colour: bright tender green. Aroma: pronounced, lasting chestnut. Taste: fresh, brisk, returning sweetness. Infused leaves: tender green, evenly bright. Chinese original / 中文原文：2020沅陵网销流通标准／一号毛尖：干茶：紧秀匀齐、略卷曲，翠绿显毫；汤色：嫩绿明亮；香气：栗香、高长；滋味：鲜爽、回甘；叶底：嫩绿、匀亮 Evidence Status: primary_source_verified； Location in the source: Annex 1, V, grading table, No. 1 Maojian ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附件1五、分级表，一号毛尖；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 Notice on Implementing Online-Sales Circulation Standards for Major Agricultural Products in Yuanling County. | https://www.yuanling.gov.cn/yuanling/c121531/202004/d5b4f29618a644278f7b3fb1f6dfe0dd.shtml Chinese original / 中文原文：关于贯彻实施沅陵县主要农产品网销流通标准的通知 | https://www.yuanling.gov.cn/yuanling/c121531/202004/d5b4f29618a644278f7b3fb1f6dfe0dd.shtml 2020 Yuanling online sales and distribution standard / No. 2 Maojian ： Dry-leaf appearance: tightly rolled, slightly curved strips, dark green with down; liquor colour: reasonably green, clear and bright; aroma: fairly lasting chestnut fragrance; taste: mellow; infused leaves: yellow-green and reasonably bright. Chinese original / 中文原文：2020沅陵网销流通标准／二号毛尖：干茶：条索紧结、微曲，墨绿有毫；汤色：尚绿、明净；香气：栗香、较长；滋味：醇和；叶底：黄绿、尚亮 Evidence Status: primary_source_verified； Location in the source: Annex 1, V, grading table, No. 2 Maojian ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：附件1五、分级表，二号毛尖；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 Notice on Implementing Online-Sales Circulation Standards for Major Agricultural Products in Yuanling County. | https://www.yuanling.gov.cn/yuanling/c121531/202004/d5b4f29618a644278f7b3fb1f6dfe0dd.shtml Chinese original / 中文原文：关于贯彻实施沅陵县主要农产品网销流通标准的通知 | https://www.yuanling.gov.cn/yuanling/c121531/202004/d5b4f29618a644278f7b3fb1f6dfe0dd.shtml Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yuanling Jietan tea Chinese original / 中文原文：实物图：沅陵碣滩茶干茶 https://img.rednet.cn/2022/12-29/499e81a7-9343-4c2e-bbf1-6f87a3388726.jpg https://tour.rednet.cn/content/646656/63/12186459.html Basis for the match: The county tourism bureau’s dedicated article is titled Yuanling Jietan Tea, explicitly locating it in Yuanling, Huaihua. The image caption says “Jietan Tea.” The curled green tea itself was viewed; black-tea liquor elsewhere in the article was not mixed in. Chinese original / 中文原文：对应依据：县文旅局供稿专文题名沅陵碣滩茶，正文明确怀化沅陵产区，照片图注“碣滩茶”；已看卷曲型绿茶本体，未混用同文红茶汤。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Jietan Green Tea sample promoted by the Yuanling Culture and Tourism Bureau in 2022; specific picking grade is not given. Chinese original / 中文原文：样本范围：沅陵县文旅局2022年推介的碣滩绿茶样本；具体采收等级未给出。 Nanyue Yunwu Tea Chinese original / 中文原文：南岳云雾茶 The Hengshan mountain tea-growing area, Nanyue District, Hengyang, Hunan Chinese original / 中文原文：湖南省衡阳市南岳区衡山山地茶区 summary： A local tea from the high-mountain district of Nanyue Hengshan; this entry presents its green-tea form. Black teas from the same region are also marketed and should be identified by their actual processing. Chinese original / 中文原文：summary：南岳衡山高山茶区的地方茶，本条介绍绿茶形态；市场上另有同区域红茶产品，应按实际工艺识别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported [Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Chinese original / 中文原文：【南岳区】云雾深处茶飘香 谷雨时节采茶忙 | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Some reflections on the tea industry in our region | https://www.nanyue.gov.cn/zwgk/bmjdxxgkml/zfbmxxgkml/nyncj/gzxx/20200206/i740027.html Chinese original / 中文原文：关于我区茶叶产业的几点思考 | https://www.nanyue.gov.cn/zwgk/bmjdxxgkml/zfbmxxgkml/nyncj/gzxx/20200206/i740027.html region： The Hengshan mountain tea-growing area, Nanyue District, Hengyang, Hunan Chinese original / 中文原文：region：湖南省衡阳市南岳区衡山山地茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported [Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Chinese original / 中文原文：【南岳区】云雾深处茶飘香 谷雨时节采茶忙 | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html process： Nanyue Integrated Media's processing-site report records spreading, slight moisture loss, heat-fixing, drying, aroma enhancement and other stages. Tender buds and leaves are made into green tea after heat-fixing; the report does not exhaustively list every equipment stage. Chinese original / 中文原文：process：南岳融媒的加工现场报道记录摊青、轻度失水、杀青、烘干、提香等环节；鲜嫩芽叶经杀青后制作成绿茶，报道未穷尽全部设备步骤。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported [Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Chinese original / 中文原文：【南岳区】云雾深处茶飘香 谷雨时节采茶忙 | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html appearance： Fine, tight and curled strands, showing green-tea coloration after infusion. Chinese original / 中文原文：appearance：条索紧细而卷曲，冲泡后呈绿茶色泽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported What treasures are hidden in Nanyue's mountains? | https://www.nanyue.gov.cn/zwgk/bmjdxxgkml/zfbmxxgkml/whlygdtyj/gzxx/20210907/i2475436.html Chinese original / 中文原文：南岳山中究竟有哪些珍宝？ | https://www.nanyue.gov.cn/zwgk/bmjdxxgkml/zfbmxxgkml/whlygdtyj/gzxx/20210907/i2475436.html aroma： Fairly pronounced, lasting aroma. Chinese original / 中文原文：aroma：香气较高、持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported [Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Chinese original / 中文原文：【南岳区】云雾深处茶飘香 谷雨时节采茶忙 | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html taste： Returning sweetness. Chinese original / 中文原文：taste：滋味回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported [Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Chinese original / 中文原文：【南岳区】云雾深处茶飘香 谷雨时节采茶忙 | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html history： An industry survey by Nanyue District agricultural authorities records the primary-processing and refining systems of Xiling and other tea farms, alongside the development of local specialty teas and ordinary green tea. A 2024 on-site interview further records spring-tea production at a large processing base, reflecting the modernisation of a traditional tea region. Chinese original / 中文原文：history：南岳区农业部门的产业调查记录西岭等茶场的初制与精制系统，以及当地名优茶、普通绿茶的发展。2024年现场采访进一步记录规模加工基地的春茶生产，反映传统茶区的现代化过程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Some reflections on the tea industry in our region | https://www.nanyue.gov.cn/zwgk/bmjdxxgkml/zfbmxxgkml/nyncj/gzxx/20200206/i740027.html Chinese original / 中文原文：关于我区茶叶产业的几点思考 | https://www.nanyue.gov.cn/zwgk/bmjdxxgkml/zfbmxxgkml/nyncj/gzxx/20200206/i740027.html [Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Chinese original / 中文原文：【南岳区】云雾深处茶飘香 谷雨时节采茶忙 | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html culture： Longchi Village’s spring tea activities include tasting, tea art, and making-skills events. Garden visits make picking and processing into public local cultural experiences. Chinese original / 中文原文：culture：龙池村的春季茶事包括品茶、茶艺、制茶技能活动，茶园游览使采摘与加工成为公众可参与的地方文化体验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Culture and Tourism Weekly | Longchi Village, Nanyue: Seek Spring Tea among High-Mountain Clouds | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20240422/i3319372.html Chinese original / 中文原文：文旅周刊丨南岳区龙池村：高山云雾间 踏春问茶去 | https://www.hengyang.gov.cn/xxgk/dtxx/hydt/20240422/i3319372.html Step-by-step processing / Nanyue Yunwu Tea: Yunwu green-tea route (T/HNTI 025—2020 §4.3). Chinese original / 中文原文：逐步工序 / 南岳云雾茶：云雾绿茶路线（T/HNTI 025—2020第4.3条） This main sequence is limited to the Yunwu Green Tea product version in Table 1 of the standard and does not replace the Yinzhen or Maojian routes. The three product routes are retained separately, without merging their rolling, shaping or drying passes. The complete main sequence is visible on page 2 of the verified original, but the rest of the standard's body text was not read, and parameters not provided are not supplied. Scope: named_product_standard_version. Chinese original / 中文原文：此主链限定标准表1的“云雾绿茶”产品版本，不代替银针或毛尖路线。 三种产品路线分开保存，不合并揉捻、整形或烘次。完整主链在已核原版第2页可见，但标准其余正文未读取，未给出的参数不补写。 适用范围：named_product_standard_version 1. Spreading fresh leaves ： Use the Yunwu green-tea fresh material in Table 1, beginning with spreading. Key observations: Chinese original / 中文原文：1. 摊青：采用表1所列云雾绿茶鲜叶原料，先行摊青。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 2. Heat-fixing ： Heat-fix after spreading; the page read this round gives no temperature parameters for the Yunwu green-tea version. Key observations: Chinese original / 中文原文：2. 杀青：摊青之后杀青；本次所读页面未给云雾绿茶版本的温度参数。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 3. Spreading to cool ： After heat-fixing, spread to cool, then begin initial rolling. Key observations: Chinese original / 中文原文：3. 摊凉：杀青后摊凉，再进入初揉。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 4. Initial rolling ： The first rolling follows cooling of the fixed leaves. Key observations: Chinese original / 中文原文：4. 初揉：第一次揉捻位于杀青叶摊凉之后。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 5. Initial baking ： Perform the first drying after initial rolling. Key observations: Chinese original / 中文原文：5. 初烘：初揉后进行首次烘干。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 6. Spreading to cool ： Spread to cool again after initial drying, retaining the original route's second cooling stage. Key observations: Chinese original / 中文原文：6. 摊凉：初烘后再次摊凉；保留原流程的第二次摊凉。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 7. Repeat rolling ： Roll again after spreading to cool. Key observations: Chinese original / 中文原文：7. 复揉：摊凉后再次揉捻。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 8. Third pan-firing (or hot-air drying) ： After repeat rolling, conduct third firing. The original standard offers pan-firing or baking as alternatives within this stage. Key observations: Chinese original / 中文原文：8. 炒（烘）三青：复揉后进行三青作业，原标准把炒或烘作为同一阶段的可选方式。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 9. Drying fully and developing aroma ： After third firing, dry fully and develop aroma, the final stage in this main chain. Key observations: Chinese original / 中文原文：9. 足干提香：三青之后足干并提香，为该条主链的最后阶段。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html Step-by-step processing / Nanyue Yunwu Tea: Yinzhen route (T/HNTI 025—2020, clause 4.1). Chinese original / 中文原文：逐步工序 / 南岳云雾茶：银针路线（T/HNTI 025—2020第4.1条） Parameters for the first four Yinzhen steps come from clauses 5.1.1–5.1.4 of the same edition; they have not been transferred to Maojian or Yunwu green tea. The three product routes are retained separately, without merging rolling, shaping or drying stages. The complete main sequences are visible on the verified original page 2, but the rest of the standard was not read; unspecified parameters are not supplied. Scope: named_product_standard_version. Chinese original / 中文原文：银针前四步骤参数来自同版第5.1.1—5.1.4条；未将其移用到毛尖或云雾绿茶。 三种产品路线分开保存，不合并揉捻、整形或烘次。完整主链在已核原版第2页可见，但标准其余正文未读取，未给出的参数不补写。 适用范围：named_product_standard_version 1. Spreading fresh leaves ： Spread single-bud fresh leaves thinly, 3–5 cm deep. Apply intermittent airflow in the spreading trough for 3–4 hours, turning gently every 1.5–2 hours. The target is 70%–72% moisture and the emergence of a fresh or floral aroma. Key observations: Chinese original / 中文原文：1. 摊青：单芽鲜叶薄摊3—5 cm；摊青槽间歇鼓风3—4 h，每1.5—2 h轻翻一次；以含水量70%—72%及出现清香或花香为适度。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 2. Heat-fixing ： Use a rotary-drum machine at 280–300°C for 1.5–2 min, reaching heat-fixed-leaf moisture content of 60%–62%. These parameters appear only in Yinzhen Clause 5.1.2. Key observations: Chinese original / 中文原文：2. 杀青：使用滚筒机，温度280—300℃、时间1.5—2 min，杀青叶含水量60%—62%。这些参数仅见银针第5.1.2条。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 3. Air-cooling ： Promptly lower leaf temperature using a cooling conveyor or a fan blowing cold air. Key observations: Chinese original / 中文原文：3. 清风：用冷却输送带或风扇吹冷风，及时降低叶温。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 4. Second-stage baking ： Basket- or flat-type baking machine at 90–100°C, baking to about 45% moisture with frequent turning. Key observations: Chinese original / 中文原文：4. 烘二青：斗型或平式烘焙机温度90—100℃，烘至含水量约45%，期间勤翻。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 5. Straightening and shaping ： Combined as one step in the original route. The preview cuts off at the technical subsection heading, so the parameters for this step were not obtained. Key observations: Chinese original / 中文原文：5. 理条、整形：原流程合列为同一步骤；本次预览在技术小节标题处截断，未取得该步骤参数。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 6. Third-stage baking ： After straightening and shaping, dry again. Key observations: Chinese original / 中文原文：6. 烘三青：理条整形之后再烘。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 7. Drying fully and developing aroma ： Final stage of the Silver Needle process. Key observations: Chinese original / 中文原文：7. 足干提香：银针路线最后阶段。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html Step-by-step processing / Nanyue Yunwu Tea: Maojian Route (T/HNTI 025—2020, clause 4.2) Chinese original / 中文原文：逐步工序 / 南岳云雾茶：毛尖路线（T/HNTI 025—2020第4.2条） This version extracts only the complete sequence in Clause 4.2; later pages containing detailed Maojian parameters were not obtained. The three product routes are saved separately, without merging rolling, shaping, or drying rounds. The complete main sequence is visible on original page 2, which was checked, but the rest of the standard’s main text was not read. Unstated parameters are not supplied. Scope: named_product_standard_version Chinese original / 中文原文：此版本仅提取第4.2条完整链，详细毛尖参数所在后续页未取得。 三种产品路线分开保存，不合并揉捻、整形或烘次。完整主链在已核原版第2页可见，但标准其余正文未读取，未给出的参数不补写。 适用范围：named_product_standard_version 1. Spreading fresh leaves ： First spread fresh leaves consisting of one bud with one to two leaves. Key observations: Chinese original / 中文原文：1. 摊青：一芽一叶至一芽二叶鲜叶先摊青。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 2. Heat-fixing ： Heat-fix after leaf spreading. Key observations: Chinese original / 中文原文：2. 杀青：摊青之后杀青。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 3. Air-cooling ： Air-treat after heat-fixing (qingfeng). Key observations: Chinese original / 中文原文：3. 清风：杀青之后清风。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 4. Rolling ： Roll after air treatment (qingfeng). Key observations: Chinese original / 中文原文：4. 揉捻：清风之后揉捻。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 5. Second-stage baking ： After rolling, carry out the second drying stage. Key observations: Chinese original / 中文原文：5. 烘二青：揉捻之后进行二青烘焙。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 6. Spreading to cool ： Spread to cool after the second drying stage. Key observations: Chinese original / 中文原文：6. 摊凉：烘二青后摊凉。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 7. Third-stage baking ： After cooling, carry out the third drying stage. Key observations: Chinese original / 中文原文：7. 烘三青：摊凉后再烘三青。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 8. Shaping and bringing out down ： After the third drying stage, shape and bring out the down. Key observations: Chinese original / 中文原文：8. 做形提毫：烘三青之后做形并提毫。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html 9. Drying fully and developing aroma ： After shaping and bringing out the down, dry thoroughly and enhance aroma. Key observations: Chinese original / 中文原文：9. 足干提香：做形提毫后足干提香。 关键观察： T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2) | https://www.bzxz.net/bzxz/209191.html Chinese original / 中文原文：T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页） | https://www.bzxz.net/bzxz/209191.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tight and curled strands, showing green-tea coloration after infusion. Chinese original / 中文原文：外形与汤色原描述：条索紧细而卷曲，冲泡后呈绿茶色泽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 What treasures are hidden in Nanyue's mountains? | https://www.nanyue.gov.cn/zwgk/bmjdxxgkml/zfbmxxgkml/whlygdtyj/gzxx/20210907/i2475436.html Chinese original / 中文原文：南岳山中究竟有哪些珍宝？ | https://www.nanyue.gov.cn/zwgk/bmjdxxgkml/zfbmxxgkml/whlygdtyj/gzxx/20210907/i2475436.html Source description of aroma ： Fairly pronounced, lasting aroma. Chinese original / 中文原文：香气来源描述：香气较高、持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 [Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Chinese original / 中文原文：【南岳区】云雾深处茶飘香 谷雨时节采茶忙 | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Source description of taste ： Returning sweetness. Chinese original / 中文原文：滋味来源描述：滋味回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 [Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Chinese original / 中文原文：【南岳区】云雾深处茶飘香 谷雨时节采茶忙 | https://www.hengyang.gov.cn/xxgk/dtxx/xsqdt/20240423/i3320885.html Rednet 2022 On-Site Report / Nanyue Yunwu Tea Display Sample ： Dry-leaf appearance: tightly rounded, eyebrow-like strips, lustrous green with abundant down and elegant pointed tips. Liquor colour: fresh green. Aroma: rich fresh fragrance. Taste: fresh, rich, sweet, and smooth. Infused leaves: long pointed leaves like swords, blades angled like flags, fresh green. Chinese original / 中文原文：红网2022现场报道／南岳云雾茶展示样本：干茶：条索紧圆、形似眉状，润绿多毫，锋苗挺秀；汤色：鲜绿；香气：浓郁清香；滋味：鲜浓、甜润；叶底：叶尖且长似剑，叶瓣斜展如旗，鲜绿 Evidence Status: source_supported； Location in the source: Body text and infused-leaf caption of “Lustrous Green, Downy Elegant Tips; Fresh, Rich Sweetness.” ； Scope: Applies only to the sample displayed in that report. Fresh leaves on a tea bush are not treated as infused leaves; this passage explicitly describes leaves after brewing. Chinese original / 中文原文：证据状态：source_supported；原文位置：润绿多毫挺秀锋 鲜浓滋味甜醉人正文及叶底图注；适用范围：仅对应该报道展示样本；不把茶树鲜叶形态作为叶底。本段明确是冲泡后叶底。 Finding Flavour | Walking Eight Hundred Li through Nanyue for the Fragrance of Tang–Song Tribute “Nanyue Yunwu Tea.” | https://xtea.rednet.cn/content/2022/05/26/11314530.html Chinese original / 中文原文：寻味丨徒步八百里南岳，嗅得那壶唐宋贡茗“南岳云雾茶” | https://xtea.rednet.cn/content/2022/05/26/11314530.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The added main sequence and variants come from chapter 4 in the public original preview of T/HNTI 025—2020. Only the cover through body page 2 was read; complete reading of the whole standard is not claimed. Chinese original / 中文原文：新增主链及变体依据T/HNTI 025—2020公开原版预览第4章；只读封面至正文第2页，不宣称整份标准全文已读。 Raw materials and routes for Yunwu green tea, Yinzhen and Maojian are separately scoped. Yinzhen technical parameters must not be transferred to the other versions. Chinese original / 中文原文：云雾绿茶、银针和毛尖的原料及路线分别限定；银针技术参数不得转用其他版本。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Nanyue Yunwu tea Chinese original / 中文原文：实物图：南岳云雾茶干茶 https://imgs.rednet.cn/data/24/IMAGE_TENANT_LIB/IMAGE/7005493/2022/5/28/d3537d51ca7343e8834fea1d04623848.jpg https://xtea.rednet.cn/m/content/2022/05/26/11314530.html Basis for the match: A Rednet reporter visited Longchi Tea Farm and Nanyue Yunwu companies in Nanyue District. The original caption reads “Nanyue Yunwu dry tea with elegant pointed tips.” The curled, downy specimen was viewed. Chinese original / 中文原文：对应依据：红网记者实地采访南岳区龙池茶场及南岳云雾茶企业，图片原注“锋苗挺秀的南岳云雾茶干茶”；已看卷曲显毫的实物。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A sample in Rednet’s 2022 Nanyue Yunwu Tea origin report; original news watermark retained. Chinese original / 中文原文：样本范围：红网2022年南岳云雾茶产地报道样本；保留原图新闻水印。 Guidong Linglong Tea Chinese original / 中文原文：桂东玲珑茶 Linglong Village, Qingquan Town, and Qiaotou and other tea areas, Guidong County, Chenzhou, Hunan. Chinese original / 中文原文：湖南省郴州市桂东县清泉镇玲珑村及桥头等茶区 summary： A local green tea known for Linglong Village and its looped, hook-like shape. Traditional handcraft continues through local heritage transmission. Chinese original / 中文原文：summary：以玲珑村及环钩状茶形著称的地方绿茶，传统手工技艺在当地非遗传承中延续。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Provincial CPPCC Member Lan Lili: Transmitting She Tea-Making Culture and Helping Mountain Communities Prosper Through Tea | https://www.hunan.gov.cn/topic/2023hnlh/bg2023/ybg2023/202301/t20230115_29183974.html Chinese original / 中文原文：省政协委员蓝利丽：传承畲族制茶文化 圆山区百姓“茶”富梦 | https://www.hunan.gov.cn/topic/2023hnlh/bg2023/ybg2023/202301/t20230115_29183974.html region： Linglong Village, Qingquan Town, and Qiaotou and other tea areas, Guidong County, Chenzhou, Hunan. Chinese original / 中文原文：region：湖南省郴州市桂东县清泉镇玲珑村及桥头等茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html process： After bud selection and spreading: heat-fixing, air cleaning, rolling, initial drying, shaping/down-raising, cooling/moisture redistribution, and final firing. Shaping and down-raising create fine curved strips with visible silver down. Chinese original / 中文原文：process：选芽摊放后进行杀青、清风、揉捻、初干、整形提毫、摊凉回潮和足火；整形与提毫帮助形成紧细弯曲、银毫显露的茶条。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html appearance： Fine, tightly formed curved strands resembling ring hooks, green and lustrous with visible silver down; clear, bright liquor. Chinese original / 中文原文：appearance：条索紧细弯曲，状如环钩，色泽绿润，银毫显露；汤色清亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html aroma： Lasting aroma. Chinese original / 中文原文：aroma：香气持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html taste： Rich and mellow, with a sweet, brisk aftertaste. Chinese original / 中文原文：taste：浓醇，回味甘爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html history： An official local introduction links Linglong Tea to Linglong Village, Qingquan Town. Inheritor Lan Lili’s own account records learning within her family and the technique’s entry into Hunan’s provincial heritage list in 2012, a modern protection milestone. The story of the Mountain Mother Immortal teaching tea making is treated separately as a legend. Chinese original / 中文原文：history：官方地方介绍把玲珑茶联系到清泉镇玲珑村。传承人蓝利丽的亲述记录家族学艺，以及2012年制作技艺进入湖南省非遗名录的现代保护节点；山母仙传授茶法的故事另按传说处理。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Provincial CPPCC Member Lan Lili: Transmitting She Tea-Making Culture and Helping Mountain Communities Prosper Through Tea | https://www.hunan.gov.cn/topic/2023hnlh/bg2023/ybg2023/202301/t20230115_29183974.html Chinese original / 中文原文：省政协委员蓝利丽：传承畲族制茶文化 圆山区百姓“茶”富梦 | https://www.hunan.gov.cn/topic/2023hnlh/bg2023/ybg2023/202301/t20230115_29183974.html culture： Transmission within the She Lan family and life in Guidong's Hakka tea country together enrich Linglong Tea culture. Garden-opening celebrations include dragon dances for blessings, antiphonal folk singing and tea picking, while inheritors publicly demonstrate handcrafting, linking production and festivals. Chinese original / 中文原文：culture：畲族蓝氏家族传习与桂东客家茶乡生活共同丰富玲珑茶文化。开园活动有舞龙祈福、山歌对唱和采茶，传承人公开展示手工制茶，形成生产与节庆相连的茶事。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Provincial CPPCC Member Lan Lili: Transmitting She Tea-Making Culture and Helping Mountain Communities Prosper Through Tea | https://www.hunan.gov.cn/topic/2023hnlh/bg2023/ybg2023/202301/t20230115_29183974.html Chinese original / 中文原文：省政协委员蓝利丽：传承畲族制茶文化 圆山区百姓“茶”富梦 | https://www.hunan.gov.cn/topic/2023hnlh/bg2023/ybg2023/202301/t20230115_29183974.html Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Step-by-step processing / 2024 demonstration record by inheritor Jiang Qiugui Chinese original / 中文原文：逐步工序 / 2024传承人江秋桂示范记录 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Selecting buds and spreading them ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 选芽摊放：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html 2. Heat-fixing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 杀青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html 3. Air-cooling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 清风：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html 4. Rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 揉捻：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html 5. Initial drying ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：5. 初干：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html 6. Shaping and bringing out down ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：6. 整形提毫：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html 7. Cooling and moisture equilibration ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：7. 摊凉回潮：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html 8. Final firing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：8. 足火：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Chinese original / 中文原文：【郴州市】桂东3万多人吃上“茶叶饭” | https://www.hunan.gov.cn/topic/jjz/szjjz/202403/t20240318_33255434.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tightly formed curved strands resembling ring hooks, green and lustrous with visible silver down; clear, bright liquor. Chinese original / 中文原文：外形与汤色原描述：条索紧细弯曲，状如环钩，色泽绿润，银毫显露；汤色清亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Source description of aroma ： Lasting aroma. Chinese original / 中文原文：香气来源描述：香气持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Source description of taste ： Rich and mellow, with a sweet, brisk aftertaste. Chinese original / 中文原文：滋味来源描述：浓醇，回味甘爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Guidong Linglong Tea | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Chinese original / 中文原文：桂东玲珑茶 | https://www.hnstb.gov.cn/m/plus/view-7887-1.html Hunan Daily 2021 original / ungraded description ： Dry-leaf appearance: fine, tightly curled, even hook-like strips, lustrous with green beneath visible silver down. Liquor colour: bright apricot-green. Aroma: pronounced, sharp, lasting. Taste: mellow, full, fresh, brisk. Infused leaves: fresh green, tender and even. Chinese original / 中文原文：湖南日报2021原版／未分等级描述：干茶：条索紧细卷曲，状若环钩匀整，隐翠油润，银毫显露；汤色：杏绿明亮；香气：高锐持久；滋味：醇厚鲜爽；叶底：鲜绿嫩匀 Evidence Status: source_supported； Location in the source: 2021-05-05, page 2, right column, Guidong Linglong Tea passage. ； Scope: Applies only to the specified product type and grade; source quality description, not specimen scoring. Chinese original / 中文原文：证据状态：source_supported；原文位置：2021-05-05第2版右栏桂东玲珑茶段；适用范围：仅适用所注明产品类型与等级；来源品质描述，不是实物评分。 Distinctive Chenzhou agricultural products: Guidong Linglong Tea | https://epaper.voc.com.cn/hnrb/images/2021-05/05/02/2021050502_pdf.pdf Chinese original / 中文原文：郴州特色农产品知多少：桂东玲珑茶 | https://epaper.voc.com.cn/hnrb/images/2021-05/05/02/2021050502_pdf.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of Guidong Linglong tea Chinese original / 中文原文：实物图：桂东玲珑茶干茶样本 https://news-vod.voc.com.cn/9/2023/06/21/d7cd76cf0cdc794a6a182d8953e014c9370e25d11687327515312.png?pid=4402945 https://www.hunantoday.cn/news/xhn/202306/18202470.html Basis for the match: Image in an intangible heritage feature on Guidong Linglong Tea production. The text names the tea and its hooked, curled strips; the original image shows actual curled tea in a bowl. Chinese original / 中文原文：对应依据：桂东玲珑茶制作技艺非遗专题配图，正文明确茶名与环钩曲条外形，原图可见碗中卷曲茶本体。 An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied. Chinese original / 中文原文：原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。 Sample scope ： A Guidong Linglong Tea sample in Hunan Daily’s 2023 heritage feature; no specific brand inferred. Chinese original / 中文原文：样本范围：湖南日报2023年非遗专题中的桂东玲珑茶样本；未推断具体品牌。 Xufu Longya Chinese original / 中文原文：叙府龙芽 Tea-growing areas including the foot of Mount Laojun, Pingshan County, Yibin, Sichuan Chinese original / 中文原文：四川省宜宾市屏山县老君山麓等茶区 summary： A noted green tea from Yibin. The publisher identifies the foot of Laojun Mountain in Pingshan as a representative origin; modern processing material describes its flat-shaped product. Chinese original / 中文原文：summary：宜宾的绿茶名品，出版社介绍以屏山老君山麓为代表产地；现代加工资料记述其扁形产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 CN101946832A: Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A：茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh region： Tea-growing areas including the foot of Mount Laojun, Pingshan County, Yibin, Sichuan Chinese original / 中文原文：region：四川省宜宾市屏山县老君山麓等茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 process： Fresh leaves are first spread, then heat-fixed, cooled, second-dried, shaped, and initially dried, followed by winnowing/sieving and drying for aroma enhancement. A public 2011 patent uses flat Xufu Longya as its experimental subject and compares equipment combinations including drums, steam, and microwaves. This is a modern processing example; specific traditional hand-made batches differ. Chinese original / 中文原文：process：鲜叶先摊放，再杀青、冷却、二青、做形、初干，之后风选分筛、干燥提香。2011年公开专利以扁形叙府龙芽为试验对象，对比滚筒、蒸汽、微波等设备组合；这属于现代工艺实例，具体传统手工批次做法有所不同。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CN101946832A: Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A：茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh appearance： Emerald-green finished tea, clear pale-green liquor; modern processing material describes a flat-shaped sample. Chinese original / 中文原文：appearance：成茶翠绿，汤色淡绿清澈；现代工艺资料记述扁形样。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 CN101946832A: Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A：茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh aroma： Elegant and fairly lasting aroma. Chinese original / 中文原文：aroma：香气高雅且较持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 taste： Fresh and mellow, with a sweet aftertaste. Chinese original / 中文原文：taste：鲜醇，回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 history： Xufu Longya is explicitly recorded as a product in an enterprise processing patent published in 2011. An International Tea Day interview in 2020 records transmission of the craft and tea-culture salons, while a 2025 report on Yibin tea-culture legislation explicitly mentions protection of its production techniques, forming a verifiable modern development history. Chinese original / 中文原文：history：叙府龙芽在2011年公开的企业加工专利中已有明确产品记录。2020年的国际茶日采访记载技艺传承与茶文化沙龙，2025年宜宾茶文化立法报道又明确提及其制作技艺保护，形成可核查的现代沿革。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CN101946832A: Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A：茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh First International Tea Day and Sichuan Tea Culture-Tourism Week Held in Yibin, Sichuan | https://gjcr.moa.gov.cn/chd/202005/t20200522_6345018.htm Chinese original / 中文原文：首届国际茶日暨川茶文旅活动周在四川宜宾举办 | https://gjcr.moa.gov.cn/chd/202005/t20200522_6345018.htm Yibin: revitalizing a millennium of tea culture through the rule of law | https://www.scspc.gov.cn/1419/202506/167820.html Chinese original / 中文原文：宜宾市：以法治激活千年茶韵 | https://www.scspc.gov.cn/1419/202506/167820.html culture： Heritage practitioners participate in International Tea Day cultural salons, while origin visits and selfless tea gatherings connect Yibin's industry with the public. Local tea-culture protection also considers making techniques together with old tea trees and tea customs. Chinese original / 中文原文：culture：传承人参与国际茶日茶文化沙龙，原产地探访与无我茶会将宜宾茶业和公众交流相连。地方茶文化保护也把相关制作技艺与古茶树、茶俗共同纳入保护视野。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported First International Tea Day and Sichuan Tea Culture-Tourism Week Held in Yibin, Sichuan | https://gjcr.moa.gov.cn/chd/202005/t20200522_6345018.htm Chinese original / 中文原文：首届国际茶日暨川茶文旅活动周在四川宜宾举办 | https://gjcr.moa.gov.cn/chd/202005/t20200522_6345018.htm Yibin: revitalizing a millennium of tea culture through the rule of law | https://www.scspc.gov.cn/1419/202506/167820.html Chinese original / 中文原文：宜宾市：以法治激活千年茶韵 | https://www.scspc.gov.cn/1419/202506/167820.html Step-by-step processing / Equipment-combination trial in the patent published in 2011: Treatment A Chinese original / 中文原文：逐步工序 / 2011公开专利设备组合试验：处理A PDF page 6 / specification page 4 of 7, paragraph [0094]; the original PDF page 6 was visually verified. Parameters are not combined with the claims or other sections. This is one of three routes in the same patent comparing flat Xufu Longya, curled Xufu Chunya and strip-shaped Xufu Chunlu; it does not represent every traditional handmade batch. Chinese original / 中文原文：PDF第6页/说明书4/7页[0094]；原PDF第6页像素已核。不与权利要求或其他章节参数拼接。 同一专利比较叙府龙芽扁形、叙府春芽卷曲形、叙府春露条形的三路线之一，不代表全部传统手工批次。 1. Spreading fresh leaves ： The fresh-leaf spreading operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：对应专利处理路线所列的鲜叶摊放环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 2. Heat-fixing ： This comparative process uses a rotary-drum heat-fixing machine. Key observations: Chinese original / 中文原文：2. 杀青：本比较路线采用滚筒杀青机。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 3. Cooling ： The cooling operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：3. 冷却：对应专利处理路线所列的冷却环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 4. Second heating ： This comparative process uses microwaves. Key observations: Chinese original / 中文原文：4. 二青：本比较路线采用微波。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 5. Cooling ： The cooling operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：5. 冷却：对应专利处理路线所列的冷却环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 6. Shaping ： The shaping operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：6. 造形：对应专利处理路线所列的造形环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 7. Initial drying ： The initial-drying operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：7. 初干：对应专利处理路线所列的初干环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 8. Air classification ： The air-classification operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：8. 风选：对应专利处理路线所列的风选环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 9. Sieving into grades ： The sieving operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：9. 分筛：对应专利处理路线所列的分筛环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 10. Aroma development ： This comparison route uses a combined oven-drying, pan-firing and far-infrared aroma-development machine. Key observations: Chinese original / 中文原文：10. 提香：本比较路线采用烘、炒、远红外组合提香机。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh Step-by-step processing / Equipment-combination trial in the patent published in 2011: Treatment B Chinese original / 中文原文：逐步工序 / 2011公开专利设备组合试验：处理B PDF page 6 / description page 4 of 7, paragraph [0095]. The pixels of original PDF page 6 were checked. Parameters from claims or other sections are not spliced in. This is one of three routes compared in the same patent: flat Xufu Longya, curled Xufu Chunya and strip-shaped Xufu Chunlu. It does not represent every traditional handcrafted batch. Chinese original / 中文原文：PDF第6页/说明书4/7页[0095]；原PDF第6页像素已核。不与权利要求或其他章节参数拼接。 同一专利比较叙府龙芽扁形、叙府春芽卷曲形、叙府春露条形的三路线之一，不代表全部传统手工批次。 1. Spreading fresh leaves ： The fresh-leaf spreading operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：对应专利处理路线所列的鲜叶摊放环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 2. Heat-fixing ： This comparative process uses a rotary-drum heat-fixing machine. Key observations: Chinese original / 中文原文：2. 杀青：本比较路线采用滚筒杀青机。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 3. Cooling ： The cooling operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：3. 冷却：对应专利处理路线所列的冷却环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 4. Second heating ： This comparative process uses a dryer. Key observations: Chinese original / 中文原文：4. 二青：本比较路线采用烘干机。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 5. Cooling ： The cooling operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：5. 冷却：对应专利处理路线所列的冷却环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 6. Shaping ： The shaping operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：6. 造形：对应专利处理路线所列的造形环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 7. Initial drying ： The initial-drying operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：7. 初干：对应专利处理路线所列的初干环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 8. Air classification ： The air-classification operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：8. 风选：对应专利处理路线所列的风选环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 9. Sieving into grades ： The sieving operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：9. 分筛：对应专利处理路线所列的分筛环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 10. Aroma development ： This comparative process uses a dryer. Key observations: Chinese original / 中文原文：10. 提香：本比较路线采用烘干机。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh Step-by-step processing / Equipment-combination trial in the patent published in 2011: Treatment C Chinese original / 中文原文：逐步工序 / 2011公开专利设备组合试验：处理C PDF page 6 / specification page 4/7, paragraph [0096]; the original PDF page 6 pixels were checked. Parameters are not combined with the claims or other sections. This is one of three routes in the same patent comparing flat Xufu Longya, curled Xufu Chunya, and strip-shaped Xufu Chunlu, not all traditional hand-made batches. Chinese original / 中文原文：PDF第6页/说明书4/7页[0096]；原PDF第6页像素已核。不与权利要求或其他章节参数拼接。 同一专利比较叙府龙芽扁形、叙府春芽卷曲形、叙府春露条形的三路线之一，不代表全部传统手工批次。 1. Spreading fresh leaves ： The fresh-leaf spreading operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：对应专利处理路线所列的鲜叶摊放环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 2. Heat-fixing ： This comparison route uses a steam-fixation machine. Key observations: Chinese original / 中文原文：2. 杀青：本比较路线采用蒸汽杀青机。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 3. Cooling ： The cooling operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：3. 冷却：对应专利处理路线所列的冷却环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 4. Second heating ： This comparative process uses a dryer. Key observations: Chinese original / 中文原文：4. 二青：本比较路线采用烘干机。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 5. Cooling ： The cooling operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：5. 冷却：对应专利处理路线所列的冷却环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 6. Shaping ： The shaping operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：6. 造形：对应专利处理路线所列的造形环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 7. Initial drying ： The initial-drying operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：7. 初干：对应专利处理路线所列的初干环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 8. Air classification ： The air-classification operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：8. 风选：对应专利处理路线所列的风选环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 9. Sieving into grades ： The sieving operation listed in the corresponding patented processing route. Key observations: Chinese original / 中文原文：9. 分筛：对应专利处理路线所列的分筛环节。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh 10. Aroma development ： This comparative process uses a multifunctional machine. Key observations: Chinese original / 中文原文：10. 提香：本比较路线采用多功能机。 关键观察： CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A 茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Emerald-green finished tea, clear pale-green liquor; modern processing material describes a flat-shaped sample. Chinese original / 中文原文：外形与汤色原描述：成茶翠绿，汤色淡绿清澈；现代工艺资料记述扁形样。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 CN101946832A: Tea Processing for Green-colour Retention and Aroma Enhancement. | https://patents.google.com/patent/CN101946832A/zh Chinese original / 中文原文：CN101946832A：茶叶保绿增香加工工艺 | https://patents.google.com/patent/CN101946832A/zh Source description of aroma ： Elegant and fairly lasting aroma. Chinese original / 中文原文：香气来源描述：香气高雅且较持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Source description of taste ： Fresh and mellow, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：鲜醇，回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: emerald green; liquor colour: clear pale green; aroma: elegant and lasting; taste: fresh and mellow with a sweet aftertaste; infused leaves: bright light green. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：翠绿；汤色：淡绿清澈；香气：高雅持久；滋味：鲜醇回甘；叶底：嫩绿明亮 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围： Chinese Tea Encyclopedia · introductory feature on Xufu Longya | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·叙府龙芽专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The old overview omitted cooling again after second firing; retain it in the corresponding experimental route. Chinese original / 中文原文：旧概述遗漏二青后的再次冷却，需在对应试验流程保留。 Equipment combinations A, B and C are retained separately, not merged into one prescribed process. Chinese original / 中文原文：A、B、C分别保存设备组合，不混为单条规定工艺。 Parameters differ among patent sections. Temperatures/times are not combined across sections, and promotional “earliest/best” claims are not treated as facts. Chinese original / 中文原文：专利不同章节参数存在表述差异；本次不跨章节拼合温度/时间，也不把宣传性“最早/最好”当事实。 The patent uses a shared comparison design for several products. General conclusions such as tender chestnut aroma or emerald colour are not expanded into an independent complete five-factor assessment of Xufu Longya. Chinese original / 中文原文：该专利研究的多个产品共用比较设计，不把总括的嫩栗香/翠绿等结论扩写为叙府龙芽独立完整五项审评。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Xufu Longya Chinese original / 中文原文：实物图：叙府龙芽干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418633 https://www.pwsannong.com/booklib/database/sublibrary?ID=1407&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Xufu Longya, and its gallery explicitly says “Xufu Longya Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为叙府龙芽；图集标题明确标注“叙府龙芽干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Gaoqiao Yinfeng Chinese original / 中文原文：高桥银峰 Gaoqiao Town, Changsha County, Changsha, Hunan Chinese original / 中文原文：湖南省长沙市长沙县高桥镇 summary： A curled green tea created in 1959, known for fine, curled strips, visible silver down and the appearance created by down-raising. Chinese original / 中文原文：summary：1959年创制的卷曲形绿茶，以细曲茶条、显露银毫及提毫工序形成的外观著称。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml region： Gaoqiao Town, Changsha County, Changsha, Hunan Chinese original / 中文原文：region：湖南省长沙市长沙县高桥镇 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml process： Made from fresh shoots with one bud and one just-unfolding leaf: heat-fixing, air cooling, initial rolling, initial drying, shaping and bringing out down, followed by spreading and roasting. Shaping uses circular palm-rubbing; bringing out down makes strips rub against one another to reveal the hairs. Overall drying combines pan-firing first and oven roasting afterwards. Chinese original / 中文原文：process：以一芽一叶初展鲜叶制作，依次杀青、清风散热、初揉、初干、做形、提毫，摊放后烘焙。做形时手掌回转搓揉，提毫时茶条彼此摩擦，使毫毛显露；总体采用先炒后烘的干燥方式。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town. | https://stustar.hunnu.edu.cn/info/1028/71278.htm Chinese original / 中文原文：数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研 | https://stustar.hunnu.edu.cn/info/1028/71278.htm appearance： Curled strips with prominent white down, emerald tones showing among silvery hairs. Chinese original / 中文原文：appearance：条索卷曲，白毫显著，银白茸毫间露翠色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town. | https://stustar.hunnu.edu.cn/info/1028/71278.htm Chinese original / 中文原文：数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研 | https://stustar.hunnu.edu.cn/info/1028/71278.htm aroma： Relatively pronounced aroma. Chinese original / 中文原文：aroma：香气较高。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town. | https://stustar.hunnu.edu.cn/info/1028/71278.htm Chinese original / 中文原文：数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研 | https://stustar.hunnu.edu.cn/info/1028/71278.htm taste： Fresh, brisk taste. Chinese original / 中文原文：taste：滋味鲜爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town. | https://stustar.hunnu.edu.cn/info/1028/71278.htm Chinese original / 中文原文：数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研 | https://stustar.hunnu.edu.cn/info/1028/71278.htm history： Both the publisher and the Hunan Tea Research Institute’s history date its creation to 1959. The institute’s retrospective records its role as a tea offered for the tenth anniversary of the People’s Republic of China and its celebration by writers. This modern creation history should be narrated separately from Gaoqiao’s earlier tea production. Chinese original / 中文原文：history：出版社与湖南省茶叶研究所沿革均将创制时间记为1959年。研究所回顾资料保存其作为新中国成立十周年献礼茶及被文人题咏的经历；这种现代创制史应与高桥更早的产茶史分别叙述。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml Tea Research Institute, Hunan Academy of Agricultural Sciences | https://hunan.agriir.cn/organization/detail/405c8dce-2997-11e7-b5f5-3440b5b17484.html?projectId=405c811c-2997-11e7-b5f5-3440b5b17484 Chinese original / 中文原文：湖南省农业科学院茶叶研究所 | https://hunan.agriir.cn/organization/detail/405c8dce-2997-11e7-b5f5-3440b5b17484.html?projectId=405c811c-2997-11e7-b5f5-3440b5b17484 culture： Gaoqiao Yinfeng connects tea-processing research with literary tea culture. The research institute preserves memories of tea-tasting verses by Guo Moruo and others. Contemporary university field visits to the institute bring germplasm resources, processing workshops and tea workers' experience into tea-culture education. Chinese original / 中文原文：culture：高桥银峰连接制茶科研与文人茶事，研究所保存郭沫若等人的品茶题咏记忆。当代高校赴茶所的实地调研，则把种质资源、加工车间与茶工经验带入茶文化教育。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Research Institute, Hunan Academy of Agricultural Sciences | https://hunan.agriir.cn/organization/detail/405c8dce-2997-11e7-b5f5-3440b5b17484.html?projectId=405c811c-2997-11e7-b5f5-3440b5b17484 Chinese original / 中文原文：湖南省农业科学院茶叶研究所 | https://hunan.agriir.cn/organization/detail/405c8dce-2997-11e7-b5f5-3440b5b17484.html?projectId=405c811c-2997-11e7-b5f5-3440b5b17484 The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town. | https://stustar.hunnu.edu.cn/info/1028/71278.htm Chinese original / 中文原文：数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研 | https://stustar.hunnu.edu.cn/info/1028/71278.htm Step-by-step processing / China Agriculture Press encyclopedia / traditional primary processing Chinese original / 中文原文：逐步工序 / 农业出版社百科／传统初制 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Heat-fixing ： Turn and fry in the pan, then combine shaking and covered heating, observing leaf softness. Key observations: Chinese original / 中文原文：1. 杀青：锅中翻炒，继以抖闷结合，观察叶片柔软。 关键观察： Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml 2. Air-cooling and initial rolling ： Winnow to dissipate heat, then roll gently on a bamboo tray. Key observations: Chinese original / 中文原文：2. 清风初揉：簸扬散热后在篾盘中轻揉。 关键观察： Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml 3. Initial drying ： Pan-fire until stickiness decreases, then proceed to shaping. Key observations: Chinese original / 中文原文：3. 初干：锅炒至黏性减少后转做形。 关键观察： Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml 4. Shaping ： Rub with rotating palms and repeatedly shake apart tea clumps. Key observations: Chinese original / 中文原文：4. 做形：手掌回转搓揉，并反复抖散茶团。 关键观察： Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml 5. Bringing out down ： Rub the strands against each other until white down becomes visible. Key observations: Chinese original / 中文原文：5. 提毫：茶条相互摩擦至白毫显露。 关键观察： Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml 6. Spreading and baking ： After spreading, roast at a reduced temperature until thoroughly dry. Key observations: Chinese original / 中文原文：6. 摊放烘焙：摊放后降温烘焙至足干。 关键观察： Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Curled strips with prominent white down, emerald tones showing among silvery hairs. Chinese original / 中文原文：外形与汤色原描述：条索卷曲，白毫显著，银白茸毫间露翠色。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Gaoqiao Yinfeng | https://www.pwsannong.com/c/2016-04-13/546055.shtml Chinese original / 中文原文：高桥银峰 | https://www.pwsannong.com/c/2016-04-13/546055.shtml The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town. | https://stustar.hunnu.edu.cn/info/1028/71278.htm Chinese original / 中文原文：数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研 | https://stustar.hunnu.edu.cn/info/1028/71278.htm Source description of aroma ： Relatively pronounced aroma. Chinese original / 中文原文：香气来源描述：香气较高。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town. | https://stustar.hunnu.edu.cn/info/1028/71278.htm Chinese original / 中文原文：数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研 | https://stustar.hunnu.edu.cn/info/1028/71278.htm Source description of taste ： Fresh, brisk taste. Chinese original / 中文原文：滋味来源描述：滋味鲜爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town. | https://stustar.hunnu.edu.cn/info/1028/71278.htm Chinese original / 中文原文：数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研 | https://stustar.hunnu.edu.cn/info/1028/71278.htm Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: curled strands fully covered in silvery down Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：条索卷曲、银毫满披 Evidence Status: source_supported； Location in the source: Public entry 'Gaoqiao Yinfeng, One of the Curled Pan-Fired Green Teas'. ； Scope: The introduction’s one-bud-one-leaf and tender, even material describe fresh-leaf requirements, not infused leaves. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“高桥银峰 卷曲形炒青绿茶之一”；适用范围：简介所述一芽一叶、原料嫩匀是鲜叶要求，不填入叶底。 Tea Encyclopedia · Gaoqiao Yinfeng: public photo-gallery preview | https://www.pwsannong.com/booklib/database/sublibrary?ID=1408&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·高桥银峰：公开图集预览 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1408&BaseID=1334&SiteID=123 2022 degree thesis / background description of Gaoqiao Yinfeng ： Dry-leaf appearance: clean, even, fine and tight, slightly curled and downy, emerald green. Liquor colour: clear and bright. Aroma: lasting fresh tenderness. Taste: mellow and fresh. Infused leaves: bright tender green. Chinese original / 中文原文：2022学位论文／高桥银峰背景描述：干茶：匀净紧细、略卷，披茸毛，色翠绿；汤色：清亮；香气：持久鲜嫩；滋味：醇鲜；叶底：明亮嫩绿。 Evidence Status: source_supported； Location in the source: 2.2.1; PDF page 26, printed page 8. ； Scope: The paper's background quality description, without grade or finished-product batch identified. Chinese original / 中文原文：证据状态：source_supported；原文位置：2.2.1；PDF第26页、印刷第8页；适用范围：论文的背景品质描述；未说明等级和成品批次。 Research on Spectroscopy-Based Moisture Detection During Green Tea Processing (Liu Zhongyuan, 2022). | https://lwtj.shzu.edu.cn/openfile?dbid=72&lwsing=31c93da1df08527956859b1604fe17dd&objid=57_49_49_50_50 Chinese original / 中文原文：基于光谱的绿茶加工过程中水分信息检测方法研究（刘中原，2022） | https://lwtj.shzu.edu.cn/openfile?dbid=72&lwsing=31c93da1df08527956859b1604fe17dd&objid=57_49_49_50_50 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Gaoqiao Yinfeng Chinese original / 中文原文：实物图：高桥银锋干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418647 https://www.pwsannong.com/booklib/database/sublibrary?ID=1408&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Gaoqiao Yinfeng, and the gallery title explicitly labels the image 'Gaoqiao Yinfeng Dry Tea', using a different Chinese character for feng. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为高桥银峰；图集标题明确标注“高桥银锋干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Li Ethnic Shuiman Tea Chinese original / 中文原文：黎族水满茶 Shuiman Township and surrounding Wuzhishan tea-growing areas, Wuzhishan, Hainan Chinese original / 中文原文：海南省五指山市水满乡及周边五指山茶区 summary： A local tea from the Shuiman area made from Hainan large-leaf tea, including both handmade green tea and black tea. Shuiman is a regional and traditional tea name; the name alone cannot determine the processing category. Chinese original / 中文原文：summary：水满地区利用海南大叶茶制作的地方茶，既有手工绿茶，也有红茶；“水满”是地域与传统茶名，不能只凭名称判定工艺类别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Li People's Shuiman Tea | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·黎族水满茶专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 region： Shuiman Township and surrounding Wuzhishan tea-growing areas, Wuzhishan, Hainan Chinese original / 中文原文：region：海南省五指山市水满乡及周边五指山茶区 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Li People's Shuiman Tea | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·黎族水满茶专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 A new life for tea farmers in the rainforest | https://www.forestry.gov.cn/c/www/lcstly/551107.jhtml Chinese original / 中文原文：雨林茶农迎来新生活 | https://www.forestry.gov.cn/c/www/lcstly/551107.jhtml process： The on-site green-tea example alternates pan-frying and rolling, followed by charcoal drying and aroma enhancement. The black-tea example begins with withering and rolling, then oxidation, pan-drying or baking, and aroma enhancement. Makers differ in their methods; one household's practice cannot be treated as a universal specification. Chinese original / 中文原文：process：绿茶现场案例采用锅炒与揉捻交替、炭火烘干后再提香；红茶案例则先萎凋、揉捻，再发酵、烘炒或烘烤干燥、提香。各制作者做法不同，不能把单一家法视为全体统一规程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm appearance： The raw-material buds and leaves are relatively large. In the black tea example, fermentation turns the strands deep red and the liquor vivid red and bright. Green and black tea should be assessed separately. Chinese original / 中文原文：appearance：原料芽叶较大；红茶实例茶条经发酵呈深红色，茶汤红艳明亮，绿茶与红茶应分别观察。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Li People's Shuiman Tea | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·黎族水满茶专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm aroma： The handmade green-tea case has a slight wood-fire note; black tea may show sweet, floral and fruity aromas. Chinese original / 中文原文：aroma：手作绿茶案例有轻微柴火气；红茶可呈甜香、花果香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm taste： The black-tea example is fresh, brisk, full and mellow; actual taste varies with processing and batch. Chinese original / 中文原文：taste：红茶实例鲜爽而醇厚；实际滋味随工艺与批次而异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm history： Shuiman Tea is linked to the local Li people's tradition of gathering and processing large-leaf tea. A 2022 interview records Wang Guizhen collecting mountain tea seeds more than twenty years earlier and planting them in her own garden, showing how use of wild resources expanded into household cultivation. Not all Shuiman Tea sold today is picked from wild tea trees. Chinese original / 中文原文：history：水满茶与当地黎族采制大叶茶的生活传统相连。2022年采访记录王桂珍在20多年前收集山中茶籽、移到自家园地栽培，说明野生资源利用逐步延伸为家园种植；现售水满茶并非都采自野生茶树。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese Tea Encyclopedia · introductory feature on Li People's Shuiman Tea | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·黎族水满茶专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 culture： Tasting pavilions, tea-culture centres and tourism in Maona and other villages of Shuiman Township link tea making, mountain life and Li cultural experiences. Rainforest protection and tea-garden operation are jointly changing growers' lives, while tea activities become part of village exchange and public study visits. Chinese original / 中文原文：culture：水满乡的品茶亭、茶文化馆与毛纳等村寨旅游，把制茶、山地生活和黎族文化体验联系起来。雨林保护与茶园经营共同改变茶农生活，茶事成为村寨交流与公众研学的内容。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported A new life for tea farmers in the rainforest | https://www.forestry.gov.cn/c/www/lcstly/551107.jhtml Chinese original / 中文原文：雨林茶农迎来新生活 | https://www.forestry.gov.cn/c/www/lcstly/551107.jhtml Step-by-step processing / Hainan Daily / Wang Chunluan's handmade green-tea example Chinese original / 中文原文：逐步工序 / 海南日报／王春銮手作绿茶实例 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Alternate pan-firing with rolling ： The interview records three pan heat-fixing stages alternating with three out-of-pan rolling stages. Key observations: Chinese original / 中文原文：1. 锅炒与揉捻交替：采访记三次入锅杀青与三次出锅揉捻相互衔接。 关键观察： From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm 2. Drying over charcoal ： Place in bamboo baskets and dry over charcoal. Key observations: Chinese original / 中文原文：2. 炭火烘干：置竹筐中以炭火烘干。 关键观察： From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm 3. Stir-firing to develop aroma ： Return to the pan and stir-fry to enhance aroma. Key observations: Chinese original / 中文原文：3. 翻炒提香：再入锅翻炒提香。 关键观察： From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Step-by-step processing / Hainan Daily / black-tea example from Wang Guizhen's family Chinese original / 中文原文：逐步工序 / 海南日报／王桂珍家人红茶实例 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Withering ： Spread the fresh tea leaves in winnowing trays and observe their softening. Key observations: Chinese original / 中文原文：1. 萎凋：茶青摊于簸箕，观察叶质变软。 关键观察： From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm 2. Rolling ： Roll into strands by hand or machine. Key observations: Chinese original / 中文原文：2. 揉捻：以手工或机器揉成条状。 关键观察： From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm 3. Fermentation / oxidation ： Ferment indoors or in temperature- and humidity-controlled equipment, observing darkening colour. Key observations: Chinese original / 中文原文：3. 发酵：在室内或控温控湿设备中发酵，观察颜色转深。 关键观察： From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm 4. Drying ： Dry by charcoal-heated roasting in a pan or with electric baking equipment. Key observations: Chinese original / 中文原文：4. 干燥：采用锅中炭火烘炒或电烤设备烘干。 关键观察： From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm 5. Cooling and developing aroma ： Remove and cool, then roast and pan-fire again to enhance aroma. Key observations: Chinese original / 中文原文：5. 摊凉提香：取出放凉后，再次烘炒提香。 关键观察： From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The raw-material buds and leaves are relatively large. In the black tea example, fermentation turns the strands deep red and the liquor vivid red and bright. Green and black tea should be assessed separately. Chinese original / 中文原文：外形与汤色原描述：原料芽叶较大；红茶实例茶条经发酵呈深红色，茶汤红艳明亮，绿茶与红茶应分别观察。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Chinese Tea Encyclopedia · introductory feature on Li People's Shuiman Tea | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·黎族水满茶专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Source description of aroma ： The handmade green-tea case has a slight wood-fire note; black tea may show sweet, floral and fruity aromas. Chinese original / 中文原文：香气来源描述：手作绿茶案例有轻微柴火气；红茶可呈甜香、花果香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Source description of taste ： The black-tea example is fresh, brisk, full and mellow; actual taste varies with processing and batch. Chinese original / 中文原文：滋味来源描述：红茶实例鲜爽而醇厚；实际滋味随工艺与批次而异。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm 2022 Hainan Daily Shuiman Black Tea Tasting Description / Infused Leaves after Six Infusions ： Liquor colour: vivid, bright red. Aroma: floral and sweet, also described as roasted sweet potato and toasted grain. Taste: slightly sweet, fresh, brisk and smooth, stimulating salivation and returning sweetness. Infused leaves: soft and lustrous red after six infusions. Chinese original / 中文原文：2022海南日报水满红茶品茶描述／六泡后叶底：汤色：红艳明亮；香气：花香、甜香，并有烤红薯与谷物烤香的描述；滋味：微甜，鲜爽顺滑，生津回甘；叶底：六泡后柔软、红润。 Evidence Status: source_supported； Location in the source: Final two paragraphs of “Tea Tasting” ； Scope: A report quoting Chen Dexin on tasting Shuiman black tea, without a specific manufacturer or production batch. Applies only to Shuiman black tea. The processing section's “deep-red strips” describes leaves after fermentation but before drying, so it cannot fill the finished dry-leaf field. Chinese original / 中文原文：证据状态：source_supported；原文位置：“品茶”末两段；适用范围：陈德新谈水满红茶品饮的报道文字，未标具体厂商或生产批次；只对应水满红茶。加工段“深红条索”是发酵后未干燥状态，不能填成品干茶字段。 From seed to leaf to cup: the making of Shuiman Tea | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm Chinese original / 中文原文：从种子到叶子到杯子：水满茶养成记 | https://news.hndaily.cn/html/2022-08/29/content_58479_15214954.htm 2020 Tea Research Institute Patent Application / Shuiman Township Black Tea Sample 1 (One Bud, Two Leaves) ： Dry-leaf appearance: tightly curled and firm, dark and lustrous with down. Liquor colour: bright orange-red. Aroma: sweet with floral notes. Taste: fresh and mellow. Infused leaves: plump, tender and bright red. Chinese original / 中文原文：2020中茶所专利申请／水满乡原料红茶样1（一芽二叶）：干茶：卷结紧实、乌润、带毫；汤色：橙红明亮；香气：甜香、带花香；滋味：鲜醇；叶底：肥嫩、红明亮。 Evidence Status: primary_source_verified； Location in the source: PDF page 6, Table 1, 'Black Tea Sample 1' row; raw materials and preparation on page 4, [0016]. ； Scope: Limited to experimental Sample 1: one bud with two leaves from the local seed-propagated population of Shuiman Township, processed by withering, rolling, oxidation, combined initial/final drying, sealed refrigeration at 4°C for 7 days, and re-firing for aroma enhancement at 90°C for 180 minutes. The original states that 5 assessors followed GB/T23776—2018 and their scores were averaged. This is a patent applicant’s report, not an in-house test by this library, a grading standard for the entire production area, or a traditional ethnic method. Descriptions of black-tea Samples 2, 3, and 4 or of the general invention have not been mixed in. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第6页表1“红茶样1”行；原料、制样过程见第4页[0016]；适用范围：限该实验样1：水满乡本地群体种一芽二叶，经萎凋、揉捻、发酵、毛火/足火组合干燥、4℃密封冷藏7天及90℃复火提香180分钟制得。原件载5人参照GB/T23776—2018评审并取平均值；属专利申请人报告，不能据此认定本馆实测、全产区等级标准或传统民族制法。未混用红茶样2、3、4或发明概述的描述。 A Method for Primary Processing of Wuzhishan Large-Leaf Black Tea (CN111937974A). | https://patents.google.com/patent/CN111937974A/zh Chinese original / 中文原文：一种五指山大叶种红茶的初制加工方法（CN111937974A） | https://patents.google.com/patent/CN111937974A/zh Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Black and green tea versions remain separate. Dry-leaf appearance is still missing; the intermediate state after oxidation cannot stand for finished dry tea. Chinese original / 中文原文：红茶与绿茶版本不混用；干茶维度仍缺，不能将发酵后中间状态当成成品干茶。 The added record concerns a modern research black tea sample made from material from Shuiman Township. It cannot be extended to green tea, traditional handmade Li techniques, or any commercial batch currently for sale. Chinese original / 中文原文：新增记录为水满乡原料的现代科研红茶样本；不能外推绿茶、传统黎族手工制法或任何商业在售批次。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Li Shuiman tea Chinese original / 中文原文：实物图：黎族水满茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418760 https://www.pwsannong.com/booklib/database/sublibrary?ID=1414&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Li Shuiman Tea, and its gallery explicitly says “Li Shuiman Tea Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为黎族水满茶；图集标题明确标注“黎族水满茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Wuyuan Mingmei Chinese original / 中文原文：婺源茗眉 Wuyuan County, Shangrao, Jiangxi Chinese original / 中文原文：江西省上饶市婺源县 summary： A premium product within Wuyuan green tea, created in the 1950s, identified especially by tender shoots and fine, tight, elegant eyebrow-shaped strips. Chinese original / 中文原文：summary：婺源绿茶中的名优产品名称，20世纪50年代创制，以幼嫩芽叶和紧细秀眉形茶条为识别重点。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 region： Wuyuan County, Shangrao, Jiangxi Chinese original / 中文原文：region：江西省上饶市婺源县 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 process： Select tender shoots with one bud and one leaf, then spread, heat-fix and roll them, followed by initial drying, pan-frying and redrying. During pan-frying, hand rubbing forms tight, slender strips; final redrying further reduces moisture and stabilises shape and aroma. Chinese original / 中文原文：process：选采一芽一叶嫩梢，先摊放、杀青、揉捻，再烘坯、锅炒、复烘。锅炒阶段以手工搓揉形成紧细茶条，最后复烘使水分继续降低、形香稳定。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 appearance： Fine, tightly rolled strips, relatively plump and tender buds and leaves, lustrous green; bright tender-green liquor. Chinese original / 中文原文：appearance：条索紧细，芽叶较肥嫩，绿润；汤色嫩绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Fairly rich, lasting aroma. Chinese original / 中文原文：aroma：香气较浓而持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Fresh, brisk, sweet, and mellow. Chinese original / 中文原文：taste：鲜爽甘醇。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： The publisher's feature places the creation of Mingmei in the 1950s. It is a modern specialty green tea developed in Wuyuan's old tea-growing region. Local Tang- and Song-dynasty tea history cannot directly prove that today's Mingmei process already existed. Chinese original / 中文原文：history：出版社专题将茗眉的创制放在20世纪50年代。它是婺源古老茶区发展出的现代名优绿茶，不能把地方唐宋茶史直接写成今天茗眉工艺已存在的证据。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 culture： Wuyuan Mingmei enters contemporary tea culture through tastings, tea-art displays, and production/sales exchanges. A 2024 Shanghai tasting linked Wuyuan’s tea industry to the Yangtze Delta drinking market, a concrete record of the local tea name’s continuing dissemination. Chinese original / 中文原文：culture：婺源茗眉通过品鉴会、茶艺展示和产销交流进入当代茶文化生活。2024年上海品鉴活动把婺源茶业与长三角饮茶市场相连，是地方茶名持续传播的具体记录。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2024 Jiangxi Wuyuan Mingmei Shanghai Tasting Successfully Held. | https://business.china.com.cn/2024-05/08/content_42781942.html Chinese original / 中文原文：2024年江西婺源茗眉上海品鉴会成功举办 | https://business.china.com.cn/2024-05/08/content_42781942.html Step-by-step processing / Publisher's public topic introduction / six primary-processing steps Chinese original / 中文原文：逐步工序 / 出版社公开专题／六道初制工序 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Spreading fresh leaves ： Select tender, even buds and leaves, then spread. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：嫩匀芽叶拣选后摊放。 关键观察： Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 2. Heat-fixing ： Pan-fire until the leaves soften. Key observations: Chinese original / 中文原文：2. 杀青：锅炒至叶质变软。 关键观察： Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 3. Rolling ： Roll into strands, then shake apart. Key observations: Chinese original / 中文原文：3. 揉捻：揉成条后抖散。 关键观察： Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 4. Baking the tea base ： Spread to cool after initial drying. Key observations: Chinese original / 中文原文：4. 烘坯：初烘后摊凉。 关键观察： Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 5. Pan-firing ： Rub into strands and shake apart to tighten the tea strands and reveal the hairs. Key observations: Chinese original / 中文原文：5. 锅炒：以搓条、抖散手法收紧茶条并显毫。 关键观察： Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 6. Repeat baking ： Continue drying in a drying basket. Key observations: Chinese original / 中文原文：6. 复烘：用烘笼继续干燥。 关键观察： Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Step-by-step processing / DB36/T 752—2024, clause 7.2 / Wuyuan Mingmei. Chinese original / 中文原文：逐步工序 / DB36/T 752—2024 第7.2条／婺源茗眉 PDF pages 7–8 (printed pages 3–4); not combined with an older six-stage report. Scope: the named process in a formal local standard, retained as an independent 2024 route. Chinese original / 中文原文：PDF第7–8页（印刷第3–4页）；不与旧版六工序报道拼为同一流程。 适用范围：正式地方标准具名加工流程；作为2024版独立路线保留 1. Spreading fresh leaves ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：1. 摊青：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 2. Heat-fixing ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：2. 杀青：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 3. Heat dissipation ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：3. 散热：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 4. Rolling ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：4. 揉捻：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 5. Second pan-firing (processing the base and straightening) ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：5. 炒二青（炒坯、理条）：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 6. Spreading to cool ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：6. 摊凉：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 7. Third pan-firing (shaping) ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：7. 炒三青（造型）：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 8. Spreading to cool ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：8. 摊凉：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 9. Dry thoroughly by hot air (or pan-firing) ： Follow the fresh-leaf processing sequence specified in clause 7.2. Key observations: Chinese original / 中文原文：9. 烘（炒）足干：按第7.2条列明的鲜叶加工次序。 关键观察： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Fine, tightly rolled strips, relatively plump and tender buds and leaves, lustrous green; bright tender-green liquor. Chinese original / 中文原文：外形与汤色原描述：条索紧细，芽叶较肥嫩，绿润；汤色嫩绿明亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of aroma ： Fairly rich, lasting aroma. Chinese original / 中文原文：香气来源描述：香气较浓而持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Source description of taste ： Fresh, brisk, sweet, and mellow. Chinese original / 中文原文：滋味来源描述：鲜爽甘醇。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: tightly formed strands with visible down; aroma: high; taste: full. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：条索紧结、显毫；香气：高；滋味：厚 Evidence Status: source_supported； Location in the source: Public encyclopaedia entry 'Wuyuan Mingmei, One of the Strip-Shaped Pan-Fired Green Teas'. ； Scope: Only “high aroma and full taste” for finished tea is used. Plump fresh leaves and colour changes after heat-fixing are intermediate states, not infused-leaf descriptions. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开百科“婺源茗眉 条形炒青绿茶之一”；适用范围：仅用成茶“香高味厚”；鲜叶肥壮、杀青后颜色变化等中间状态不记为叶底。 Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Chinese original / 中文原文：中国茶叶百科·婺源茗眉专题简介 | https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 DB36/T 752—2024 / Wuyuan Mingmei · Tribute Grade. ： Dry-leaf appearance: slightly curved like eyebrows, fine and tight, with visible white down, lustrous tender green, uniform and clean. Liquor colour: clear, bright tender green. Aroma: lasting tender or floral notes. Taste: fresh and brisk. Infused leaves: tender, uniform and lively, with visible buds. Chinese original / 中文原文：DB36/T 752—2024／婺源茗眉·贡品：干茶：微弯似眉，细紧，白毫显露，嫩绿润，匀净；汤色：嫩绿清亮；香气：嫩香或花香持久；滋味：鲜爽；叶底：嫩匀鲜活，显芽。 Evidence Status: primary_source_verified； Location in the source: 8.2 Table 2; PDF page 8, printed page 4. ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：8.2 表2；PDF第8页，印刷第4页；适用范围： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf DB36/T 752—2024 / Wuyuan Mingmei · Treasure Grade ： Dry-leaf appearance: slightly curved, fine and tight with visible down, lustrous tender green, clean and even. Liquor colour: bright tender green. Aroma: fresh tender or floral fragrance. Taste: fresh and mellow. Infused leaves: tender, even, lively and bud-rich. Chinese original / 中文原文：DB36/T 752—2024／婺源茗眉·珍品：干茶：微弯、细紧、显毫，嫩绿润，匀净；汤色：嫩绿明亮；香气：嫩鲜或花香；滋味：鲜醇；叶底：嫩匀鲜活，多芽。 Evidence Status: primary_source_verified； Location in the source: 8.2 Table 2; PDF page 8, printed page 4. ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：8.2 表2；PDF第8页，印刷第4页；适用范围： DB36/T 752—2024 GI Product — Wuyuan Green Tea. | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf Chinese original / 中文原文：DB36/T 752—2024 地理标志产品 婺源绿茶 | https://file.jgvogel.cn/134/upload/resources/file/499204.pdf 2025 Announcement No. 640 / Wuyuan Green Tea · Mingmei. ： Dry-leaf appearance: fine and tight with plump buds, lustrous tender green. Liquor colour: tender green, clear and bright. Aroma: high, rich and lasting. Taste: fresh and brisk, with a sweet mellow finish. Infused leaves: even, bright tender green. Chinese original / 中文原文：2025年第640号公告／婺源绿茶·茗眉：干茶：紧细、芽头肥壮，嫩绿油润；汤色：嫩绿清澈明亮；香气：高浓持久；滋味：鲜爽，回味甘醇；叶底：嫩绿匀整明亮。 Evidence Status: primary_source_verified； Location in the source: Item 627, (6)1; PDF page 1843. ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第627项（六）1，PDF第1843页；适用范围： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Wuyuan Mingmei Chinese original / 中文原文：实物图：婺源茗眉干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418724 https://www.pwsannong.com/booklib/database/sublibrary?ID=1413&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Wuyuan Mingmei; the gallery explicitly says “Wuyuan Mingmei Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为婺源茗眉；图集标题明确标注“婺源茗眉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Baisha Green Tea Chinese original / 中文原文：白沙绿茶 Baisha Li Autonomous County, Hainan Chinese original / 中文原文：海南省白沙黎族自治县 identity： A green tea originating in Baisha, Hainan. This entry uses the Baisha-brand production example published by the Ministry of Commerce, without extending all of one company's statements to every batch. Chinese original / 中文原文：identity：以海南白沙为产地的绿茶。本条采用商务部所载白沙牌生产实例，不把某企业全部陈述外推为每一批产品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a process： The recorded primary process begins with spreading and heat-fixing fresh leaves, followed by rolling and combined baking/pan-drying, then polishing and screening into finished tea. Fresh leaves of different cultivars, grades and surface-moisture conditions are processed separately. Chinese original / 中文原文：process：所载初制从鲜叶摊青、杀青开始，随后揉制与烘炒干燥，经过车色、分筛成为成品；不同品种、等级和带水状态的鲜叶分开加工。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a history： The Time-Honoured Brands museum places the opening of the first tea gardens in the 1960s and records the establishment of a processing team in 1966. The gradual shift from handcrafting to mechanisation is a traceable lead in this tea's modern development. Chinese original / 中文原文：history：老字号馆将首批茶园开拓放在20世纪60年代，并记述1966年成立加工班。由手工逐渐转向机械化的过程，是这款茶可追索的现代发展线索。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a culture： Local state-farm tea culture blends builders from different regions with Hainan life, emphasizing reclamation, technical transmission, and shared memories of the farm community. Chinese original / 中文原文：culture：当地农垦茶文化与来自不同地区的建设者和海南地方生活交融；其文化重点是垦殖、技术传习和茶场社区的共同记忆。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Step-by-step processing / Baisha brand's publicly described production process / Time-Honored Brands Digital Museum Chinese original / 中文原文：逐步工序 / 白沙牌企业公开工艺／老字号数字博物馆 A Hainan State Farms Baisha Tea company profile on the Ministry of Commerce platform. It explicitly processes different grades, cultivars, and wet fresh leaves separately; this is not one operating parameter set for all Baisha tea. Chinese original / 中文原文：商务部平台刊载的海南农垦白沙茶业企业介绍。明确区分等级、品种和带水鲜叶分别加工，不作为所有白沙茶的统一操作参数。 1. Spreading fresh leaves ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：1. 摊青：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a 2. Heat-fixing ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：2. 杀青：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a 3. Initial rolling ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：3. 初揉：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a 4. Initial baking ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：4. 初烘：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a 5. Repeat baking ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：5. 复烘：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a 6. Spreading to cool ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：6. 摊凉：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a 7. Pan-drying ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：7. 炒干：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a 8. Polishing the colour ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：8. 车色：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a 9. Sieving into grades ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：9. 分筛：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Baisha brand — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Chinese original / 中文原文：白沙牌—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/9d37701883604ddfb0eb057363fe5c3a Step-by-step processing / Main route in the 2026 consultation draft (not a current official code). Chinese original / 中文原文：逐步工序 / 2026征求意见稿主流程（非现行正式规范） Only the draft sequence is included. The questionable heat-fixing temperature is not made into production guidance; read this separately from the existing brand-processing report. Chinese original / 中文原文：仅收录草案次序。可疑杀青温度不转作生产指导；与已有品牌加工报道分别阅读。 1. Fresh-leaf spreading ： Stage listed in draft clause 7.4: fresh-leaf spreading. Key observations: Chinese original / 中文原文：1. 鲜叶摊放（摊青）：草案第7.4条列出的环节：鲜叶摊放（摊青）。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 2. Heat-fixing ： Operation listed in clause 7.4 of the draft: fixation. Key observations: Chinese original / 中文原文：2. 杀青：草案第7.4条列出的环节：杀青。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 3. Rolling ： Operation listed in clause 7.4 of the draft: rolling. Key observations: Chinese original / 中文原文：3. 揉捻：草案第7.4条列出的环节：揉捻。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 4. Drying ： Operation listed in clause 7.4 of the draft: drying. Key observations: Chinese original / 中文原文：4. 干燥：草案第7.4条列出的环节：干燥。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 5. Refining ： Operation listed in clause 7.4 of the draft: refining. Key observations: Chinese original / 中文原文：5. 精制：草案第7.4条列出的环节：精制。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 6. Packaging ： Operation listed in clause 7.4 of the draft: packaging. Key observations: Chinese original / 中文原文：6. 包装：草案第7.4条列出的环节：包装。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 7. Finished tea ： Operation listed in clause 7.4 of the draft: finished tea. Key observations: Chinese original / 中文原文：7. 成品茶：草案第7.4条列出的环节：成品茶。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Step-by-step processing / 2026 Baisha Green Tea consultation draft / §7.4 (not yet a formal standard). Chinese original / 中文原文：逐步工序 / 2026年白沙绿茶征求意见稿／7.4条（尚非正式标准） Clause 7.4 of the locally saved original DOCX draft dated 2026-08-31 was reread. Standard number and implementation date remain placeholders. It is only a proposed draft method, not asserted to be currently effective. Chinese original / 中文原文：2026-08-31草案本地原DOCX第7.4条重新核读；编号和实施日期仍为占位符。仅可视为草案提出的方法，不宣称现行生效。 1. Spreading fresh leaves ： Separate the fresh leaves and turn moderately. The draft's observation points are soft leaves and emerging fresh fragrance. Key observations: Chinese original / 中文原文：1. 摊青：分散鲜叶并适度翻动，以叶质柔软、显露清香为草案所述观察点。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 2. Heat-fixing and cooling ： The draft specifies cooling to room temperature after heat-fixing. The outlet-air temperature of 400–450°C is questionable and is not adopted as a production parameter. Key observations: Chinese original / 中文原文：2. 杀青、摊凉：草案列杀青后冷却至常温；出口气温400—450℃有待核疑点，不采作生产参数。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 3. Rolling ： The draft uses light–heavy–light pressure, judging readiness by strip formation and juice coating the surface. Key observations: Chinese original / 中文原文：3. 揉捻：草案采用轻—重—轻的加压次序，以揉成条、表面附汁为观察点。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 4. Drying ： Initial and final drying, with cooling and moisture equilibration between, then drying until strands snap readily. Key observations: Chinese original / 中文原文：4. 干燥：分初干和终干，初干后冷却回潮，再干至茶条易断。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 5. Refining ： Choose polishing, sieving, colour sorting and blending according to grade requirements; the draft allows these refining operations to be selected as needed. Key observations: Chinese original / 中文原文：5. 精制：按级别需求选择车色、分筛、色选、拼堆，草案允许自行选择这些精制环节。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 6. Packaging ： The process ends with packaging the finished product; packaging conditions are in Chapter 12 of the draft. Key observations: Chinese original / 中文原文：6. 包装：流程末端为包装成品，包装条件另见草案第12章。 关键观察： Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 2026 consultation draft / whole tea Special Grade (unpublished standard). ： Dry-leaf appearance: fine, tightly curled or pointed-tip strips, even, clean, lustrous green. Liquor colour: bright tender green. Aroma: fresh. Taste: fresh and mellow. Infused leaves: tender, soft, bright. Chinese original / 中文原文：2026征求意见稿 / 整茶特级（未发布标准）：干茶外形：紧细卷曲或显锋苗，匀整、净、绿润；汤色：嫩绿明亮；香气：清香；滋味：鲜醇；叶底：柔嫩明亮 Evidence Status: draft_original_read； Location in the source: Clause 8.1, Table 2 (whole tea), Table 3 (broken tea) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：draft_original_read；原文位置：第8.1条表2（整茶）、表3（碎茶）；适用范围：见具体记录标题与原文 Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 2026 consultation draft / Whole-Leaf Tea, First Grade (unpublished standard). ： Dry-leaf appearance: fine and tight, even, clean, glossy lustrous green. Liquor colour: clear bright green. Aroma: fresh and pronounced. Taste: rich, full, sweet, mellow. Infused leaves: fine, tender, uniform. Chinese original / 中文原文：2026征求意见稿 / 整茶一级（未发布标准）：干茶外形：紧细，匀整、净、绿润有光；汤色：清澈绿亮；香气：清高；滋味：浓厚甘醇；叶底：细嫩匀齐 Evidence Status: draft_original_read； Location in the source: Clause 8.1, Table 2 (whole tea), Table 3 (broken tea) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：draft_original_read；原文位置：第8.1条表2（整茶）、表3（碎茶）；适用范围：见具体记录标题与原文 Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 2026 Consultation Draft / Whole Tea, Grade Two (Unissued Standard) ： Dry-leaf appearance: tightly formed, uniform, with a few tender stems, reasonably lustrous green. Liquor colour: bright yellow-green. Aroma: reasonably high and fresh. Taste: reasonably rich and mellow. Infused leaves: relatively tender and uniform, yellow-green and reasonably bright. Chinese original / 中文原文：2026征求意见稿 / 整茶二级（未发布标准）：干茶外形：紧结，匀整、稍有嫩茎、尚绿润；汤色：黄绿明亮；香气：尚清高；滋味：尚浓醇；叶底：较嫩匀、黄绿尚亮 Evidence Status: draft_original_read； Location in the source: Clause 8.1, Table 2 (whole tea), Table 3 (broken tea) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：draft_original_read；原文位置：第8.1条表2（整茶）、表3（碎茶）；适用范围：见具体记录标题与原文 Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 2026 consultation draft / whole tea Grade III (unpublished standard). ： Dry-leaf appearance: firm, reasonably uniform, with tender stems, yellow-green and slightly lustrous. Liquor colour: bright yellow-green. Aroma: lasting and fresh. Taste: rich, mellow, fresh and brisk. Infused leaves: reasonably tender and uniform, yellow-green and reasonably bright. Chinese original / 中文原文：2026征求意见稿 / 整茶三级（未发布标准）：干茶外形：紧实，尚匀整、有嫩茎、黄绿稍润；汤色：黄绿明亮；香气：清香持久；滋味：浓醇鲜爽；叶底：尚嫩匀、黄绿尚亮 Evidence Status: draft_original_read； Location in the source: Clause 8.1, Table 2 (whole tea), Table 3 (broken tea) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：draft_original_read；原文位置：第8.1条表2（整茶）、表3（碎茶）；适用范围：见具体记录标题与原文 Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx 2026 consultation draft / Broken Tea (ungraded) (unpublished standard). ： Dry-leaf appearance: flakes with tender stems, dark green with some lustre. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: rich, mellow, fresh and brisk. Infused leaves: tender, soft and bright. Chinese original / 中文原文：2026征求意见稿 / 碎茶（不分级）（未发布标准）：干茶外形：碎片状，有嫩茎、墨绿尚润；汤色：黄绿明亮；香气：清香持久；滋味：浓醇鲜爽；叶底：柔嫩明亮 Evidence Status: draft_original_read； Location in the source: Clause 8.1, Table 2 (whole tea), Table 3 (broken tea) ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：draft_original_read；原文位置：第8.1条表2（整茶）、表3（碎茶）；适用范围：见具体记录标题与原文 Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft). | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Chinese original / 中文原文：地理标志产品质量要求 白沙绿茶（2026年征求意见稿） | https://amr.hainan.gov.cn/hd/zjdc/202609/P020260903593267628318.docx Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The newly added graded quality descriptions come from the 2026 consultation draft and retain draft status. A formally issued replacement standard has not been confirmed, so they cannot serve as current conformity criteria. Chinese original / 中文原文：本次新增分级品质来自2026年征求意见稿，保留草案状态；未确认正式发布替代标准，不能作为现行合格判定。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Baisha Green Tea dry leaves and packaging (Haiken Baisha Chunya review photographs). Chinese original / 中文原文：实物图：白沙绿茶干茶与包装（海垦白沙春芽测评实拍） https://k.sinaimg.cn/n/sinakd20240507s/250/w600h450/20240507/2267-8a94f9cb2c57e163b3267c98fe0808a0.jpg/w700d1q75cms.jpg?by=cms_fixed_width https://k.sina.com.cn/article_1823348853_6cae187502001ex48.html Basis for the match: The original review explicitly identifies Baisha County, Hainan as Baisha Green Tea’s origin and the Haiken Baisha Chunya product. The image shows Baisha Chunya packaging and actual dry leaves in a tea vessel. The author is credited as “Drink Tea, Fix BUGs.” Chinese original / 中文原文：对应依据：测评原文明确海南白沙县白沙绿茶原产地与海垦白沙春芽产品；图片可见白沙春芽包装和茶荷中的实物干叶，作者署名喝茶改BUG。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A product-review sample of Haiken Baisha Chunya, photographed by the SMZDM author Drinking Tea and Fixing BUGs and republished by Sina. Production batch is unstated. Chinese original / 中文原文：样本范围：海垦白沙春芽商品测评样本，什么值得买作者喝茶改BUG供图、新浪转载，生产批次未注明。 Wuzhishan Black Tea Chinese original / 中文原文：五指山红茶 Wuzhishan and associated tropical tea-growing areas of Hainan Chinese original / 中文原文：海南省五指山市及相关海南热带茶区 identity： Agricultural-authority International Tea Day material lists it as large-leaf black tea from areas associated with Wuzhishan and Jianfengling, Hainan. Specific GI boundaries must be established separately from valid protection documents. Chinese original / 中文原文：identity：农业部门国际茶日资料将其列为海南五指山、尖峰岭相关茶区的大叶种红茶。具体地标边界应另以有效保护文件为准。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm process： The main sequence is withering, rolling, oxidation, and drying. These are the principal stages in the official introduction; the tropical environment is not converted directly into fixed times or temperatures. Chinese original / 中文原文：process：主加工链为萎凋、揉捻、发酵、干燥。这里记录的是官方介绍的主工序，不将热带产区环境直接换算为固定时间和温度。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm appearance： The source describes relatively robust strands and red, bright liquor. Photographs and samples still require grade-specific distinctions. Chinese original / 中文原文：appearance：来源描述条索较壮实、茶汤红亮；照片与样品仍须区分具体等级。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm aroma： The material summarises its characteristics as milky-honeyed and relatively lasting aroma. Chinese original / 中文原文：aroma：资料以奶蜜香及较持久的香气概括其特色。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm taste： The taste has returning sweetness, and the source describes full-bodied mouthfeel. This is a sensory description, not proof of benefits. Chinese original / 中文原文：taste：滋味有回甘，来源称汤感醇厚；是感官描述而非功效证明。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm history： Tongshi Tea Farm was planned in 1956 and established in 1960, initially focusing on broken black tea for export. This production history is one example of Hainan black-tea development and cannot be equated with the origin of all Wuzhishan Black Tea. International Tea Day material separately records agricultural-product geographical-indication registration in 2015. Chinese original / 中文原文：history：通什茶场于1956年筹划、1960年建场，早期侧重出口红碎茶。这段生产史是海南红茶发展的一个实例，不能等同全部五指山红茶起源。国际茶日资料另记2015年取得农产品地理标志登记。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Jinding — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/10839e712e46401f80843e5d952cf1d9 Chinese original / 中文原文：金鼎—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/10839e712e46401f80843e5d952cf1d9 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm culture： Farm development, international tea trade, and exchanges with local Li and Miao cultures form the modern dissemination context. Tea-selection materials for International Tea Day 2022 introduce Wuzhishan Black Tea as a representative product. Chinese original / 中文原文：culture：茶场建设、国际茶叶贸易及当地黎苗文化交流构成现代传播脉络；2022年国际茶日选茶资料把五指山红茶作为代表产品介绍。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Jinding — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/10839e712e46401f80843e5d952cf1d9 Chinese original / 中文原文：金鼎—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/10839e712e46401f80843e5d952cf1d9 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Step-by-step processing / Agricultural Trade Promotion Centre / principal processes Chinese original / 中文原文：逐步工序 / 农业贸易促进中心／主工序 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Withering ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 萎凋：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm 2. Rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 揉捻：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm 3. Fermentation / oxidation ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 发酵：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm 4. Drying ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 干燥：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Step-by-step processing / 2025 Announcement No. 632, Item 186 / Main Chain in Wuzhishan Black Tea Protection Requirements Chinese original / 中文原文：逐步工序 / 2025第632号公告第186项／五指山红茶保护要求主链 Retains all three heating stages and their corresponding cooling periods; initial firing, second drying, and final firing are not compressed into one drying stage. Added as a named protection-requirement version, while retaining the earlier Agricultural Trade Promotion Center overview. Scope: product_requirement Chinese original / 中文原文：连续保留三次加热与对应摊凉，不把毛火、二烘、足火压缩成一次干燥；作为具名保护要求版本增补，原农业贸易促进中心概括流程保留。 适用范围：product_requirement 1. Withering fresh leaves ： Explicit node 1 in the source, retained in its original order. No temperature, duration or equipment parameters are supplied. Key observations: Chinese original / 中文原文：1. 鲜叶萎凋：来源显式第1节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 2. Rolling ： Explicit stage 2 in the source, retained in the original order; no temperature, duration or equipment parameters are given. Key observations: Chinese original / 中文原文：2. 揉捻：来源显式第2节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 3. Fermentation / oxidation ： Explicit source node 3, retained in the original order; no temperature, duration, or equipment parameters are given. Key observations: Chinese original / 中文原文：3. 发酵：来源显式第3节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 4. Initial firing ： Explicit node 4 in the source, retained in its original order. No temperature, duration or equipment parameters are supplied. Key observations: Chinese original / 中文原文：4. 毛火：来源显式第4节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 5. Spreading to cool ： Explicit stage 5 in the source, retained in the original order; no temperature, duration or equipment parameters are given. Key observations: Chinese original / 中文原文：5. 摊凉：来源显式第5节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 6. Second baking ： Explicit source node 6, retained in the original order; no temperature, duration, or equipment parameters are given. Key observations: Chinese original / 中文原文：6. 二烘：来源显式第6节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 7. Spreading to cool ： Explicit node 7 in the source, retained in its original order. No temperature, duration or equipment parameters are supplied. Key observations: Chinese original / 中文原文：7. 摊凉：来源显式第7节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 8. Final firing ： Explicit stage 8 in the source, retained in the original order; no temperature, duration or equipment parameters are given. Key observations: Chinese original / 中文原文：8. 足火：来源显式第8节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 9. Spreading to cool ： Explicit source node 9, retained in the original order; no temperature, duration, or equipment parameters are given. Key observations: Chinese original / 中文原文：9. 摊凉：来源显式第9节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 10. Sieving ： Explicit source node 10, retained in the original order; no temperature, duration, or equipment parameters are given. Key observations: Chinese original / 中文原文：10. 筛分：来源显式第10节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf 11. Packing into boxes ： Explicit node 11 in the source, retained in its original order. No temperature, duration or equipment parameters are supplied. Key observations: Chinese original / 中文原文：11. 装箱：来源显式第11节点；按原文次序保留，未给温度、时长或设备参数。 关键观察： CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The source describes relatively robust strands and red, bright liquor. Photographs and samples still require grade-specific distinctions. Chinese original / 中文原文：外形与汤色原描述：来源描述条索较壮实、茶汤红亮；照片与样品仍须区分具体等级。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Source description of aroma ： The material summarises its characteristics as milky-honeyed and relatively lasting aroma. Chinese original / 中文原文：香气来源描述：资料以奶蜜香及较持久的香气概括其特色。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Source description of taste ： The taste has returning sweetness, and the source describes full-bodied mouthfeel. This is a sensory description, not proof of benefits. Chinese original / 中文原文：滋味来源描述：滋味有回甘，来源称汤感醇厚；是感官描述而非功效证明。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Named public material / quality description ： Dry-leaf appearance: coarse, robust and tightly formed strips; liquor colour: bright red; aroma: high and lasting; taste: sweet aftertaste on entry. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：条索粗壮紧实；汤色：红亮；香气：高而持久；滋味：入口回甘 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 2022 International Tea Day: Which Teas Will the Ambassadors Taste? | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Chinese original / 中文原文：2022国际茶日：大使们将品尝哪些茶品 | https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm 2025 Announcement No. 632 GI protection requirements / Wuzhishan Black Tea. ： Dry-leaf appearance: tightly rolled, plump strips, lustrous brown; liquor colour: bright red amber; aroma: milky and honeyed; taste: sweet, mellow, refreshing and smooth; infused leaves: plump, soft and bright red. Chinese original / 中文原文：2025第632号地理标志保护要求／五指山红茶：干茶：条索紧结肥硕，棕褐油润；汤色：红琥珀色，明亮；香气：奶蜜香；滋味：甜醇爽滑；叶底：肥软红亮。 Evidence Status: primary_source_verified； Location in the source: Item 186 / PDF page 562, IV(IV)1 sensory characteristics. ； Scope: Applies only to the Wuzhishan Black Tea protected product in item 186 of the announcement, without grades in the original. This is not a tasting of the encyclopedia's samples, and the 2026 consultation draft is not presented as a current standard. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第186项／PDF第562页，四（四）1感官特色；适用范围：只适用于公告第186项五指山红茶保护产品，原文未分等级。不是本百科样品品鉴，不将2026征求意见稿写成现行标准。 CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue. | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Chinese original / 中文原文：国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求 | https://www.hunan.gov.cn/zqt/zcsd/202506/33725134/files/47ad6568fd6447eba054a66204a14837.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves and liquor of Wuzhishan black tea Chinese original / 中文原文：实物图：五指山红茶干茶与茶汤 https://gjcr.moa.gov.cn/czx/202205/W020220516806099325423.jpg https://gjcr.moa.gov.cn/czx/202205/t20220516_6399368.htm Basis for the match: An image directly accompanying the “Black Tea—Wuzhishan Black Tea” section on the agricultural authority's original page, explicitly identifying Wuzhishan and Jianfengling, Hainan. Actual dry tea and liquor were inspected. Chinese original / 中文原文：对应依据：农业部门原页红茶——五指山红茶单节直接配图，明确海南五指山和尖峰岭产区；已查看干茶与茶汤实物。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： Named sample in an official feature, with no batch or grade specified. Chinese original / 中文原文：样本范围：官方专题具名样本，未注明批次或等级。 Ziyang Selenium-Rich Tea Chinese original / 中文原文：紫阳富硒茶 The Hanjiang and Renhe river basins, Ziyang County, Ankang, Shaanxi Chinese original / 中文原文：陕西省安康市紫阳县汉江、任河流域 identity： Ziyang's regional tea brand is linked with local tea populations and the Han and Ren river-basin tea areas. Green teas such as Maojian and other subsequently developed categories should be distinguished by finished-product processing. Chinese original / 中文原文：identity：紫阳地域茶品牌与当地茶树群体、汉江和任河流域茶区相联系。毛尖等绿茶产品与后续发展的其他茶类应按成品工艺区别。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Resources, production and business operations of Ziyang Selenium-Rich Tea | https://www.zyx.gov.cn/Content-1779685.html Chinese original / 中文原文：紫阳富硒茶叶的资源、生产和经营 | https://www.zyx.gov.cn/Content-1779685.html process： Local material describes manual processing as spreading and selection, heat-fixing, repeated rolling and pan-firing, roasting, and leaf alignment with down development, followed by final drying, aroma roasting and refiring for storage. Later methods drew on Longjing and Biluochun, among others; all product styles cannot be treated as one process. Chinese original / 中文原文：process：地方资料记手工加工包括摊晾选别、杀青、分次揉炒、烘焙与理条提毫，再经足干、焙香及复火收藏。后来吸收龙井、碧螺春等加工经验，不能将所有花色视作同一流程。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Resources, production and business operations of Ziyang Selenium-Rich Tea | https://www.zyx.gov.cn/Content-1779685.html Chinese original / 中文原文：紫阳富硒茶叶的资源、生产和经营 | https://www.zyx.gov.cn/Content-1779685.html history： County-government material records establishment of a tea guidance office and Wafangdian experimental station in 1953, expansion of tea gardens in the 1970s, and use of the name Ziyang Selenium-Rich Tea during a local visit in 1986. The article’s ancient tribute-tea account is a retelling; the original has not been checked. Chinese original / 中文原文：history：县政府资料记1953年设茶叶指导所和瓦房店试验站，20世纪70年代扩大茶园建设；1986年在当地考察中使用紫阳富硒茶名称。古代贡茶说为该文转述，尚未核对原件。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Resources, production and business operations of Ziyang Selenium-Rich Tea | https://www.zyx.gov.cn/Content-1779685.html Chinese original / 中文原文：紫阳富硒茶叶的资源、生产和经营 | https://www.zyx.gov.cn/Content-1779685.html culture： Waterborne trade, local growers’ skills, and Jiangsu–Shaanxi technical exchanges jointly shape modern Ziyang tea culture. The mineral element in the name reflects regional product positioning; specific nutrient content still requires sample testing. Chinese original / 中文原文：culture：水运销售、地方茶农技艺和苏陕技术交流共同塑造现代紫阳茶文化。名称中的矿物元素反映地域产品定位，具体营养含量仍须看样品检测。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Resources, production and business operations of Ziyang Selenium-Rich Tea | https://www.zyx.gov.cn/Content-1779685.html Chinese original / 中文原文：紫阳富硒茶叶的资源、生产和经营 | https://www.zyx.gov.cn/Content-1779685.html Step-by-step processing / 2025 geographical-indication protection requirements Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 The original uses two differently worded shaping stages in sequence; both are retained rather than merged. Scope: the complete seven-stage route in the original section IV (4). Chinese original / 中文原文：原文依次使用“做型”和“造形”；保持两阶段，不自行合并。 适用范围：原文四（四）的完整七阶段加工路线 1. Spreading fresh leaves ： Before processing, spread separately by grade for no more than 8 hours. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：加工前按等级摊放，不超过8小时。 关键观察： Announcement No. 646 annex: GI Product Protection Requirements for Ziyang Selenium-rich Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：第646号公告附件：紫阳富硒茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Use rapid heat-fixing at high temperature. Key observations: Chinese original / 中文原文：2. 杀青：采取高温快速杀青。 关键观察： Announcement No. 646 annex: GI Product Protection Requirements for Ziyang Selenium-rich Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：第646号公告附件：紫阳富硒茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Shaping ： Shape first, following the source's sequence. Key observations: Chinese original / 中文原文：3. 做型：依原文次序先做型。 关键观察： Announcement No. 646 annex: GI Product Protection Requirements for Ziyang Selenium-rich Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：第646号公告附件：紫阳富硒茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Baking (pan-firing) the tea base ： After shaping, dry the semi-finished leaves by hot air or pan-firing. Key observations: Chinese original / 中文原文：4. 烘（炒）坯：做型后烘坯或炒坯。 关键观察： Announcement No. 646 annex: GI Product Protection Requirements for Ziyang Selenium-rich Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：第646号公告附件：紫阳富硒茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Shaping ： After drying or pan-firing the tea base, reshape. Key observations: Chinese original / 中文原文：5. 造形：烘（炒）坯后再造形。 关键观察： Announcement No. 646 annex: GI Product Protection Requirements for Ziyang Selenium-rich Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：第646号公告附件：紫阳富硒茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Drying fully and baking to develop aroma ： Use aroma-developing baking techniques with slow medium-temperature baking and prolonged low-temperature baking. Key observations: Chinese original / 中文原文：6. 足干焙香：运用中温慢烘、低温长烘的焙香技术。 关键观察： Announcement No. 646 annex: GI Product Protection Requirements for Ziyang Selenium-rich Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：第646号公告附件：紫阳富硒茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Fine selection ： The selected tea is the finished product. Key observations: Chinese original / 中文原文：7. 精选：精选后为成品。 关键观察： Announcement No. 646 annex: GI Product Protection Requirements for Ziyang Selenium-rich Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：第646号公告附件：紫阳富硒茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Plump, tender and robust, emerald green, rich chestnut aroma, strong without astringency, full and mellow with a sweet aftertaste, enduring repeated infusions. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：肥嫩壮实、色泽翠绿、栗香浓郁、浓而不涩、醇厚回甜、耐冲泡 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 2280. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第2280页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 Announcement No. 646 / Ziyang Selenium-Rich Tea ： Dry-leaf appearance: plump, tender and robust, emerald green; aroma: rich chestnut; taste: strong without astringency, full and mellow with a sweet aftertaste. Chinese original / 中文原文：2025年第646号公告／紫阳富硒茶：干茶：肥嫩壮实，色泽翠绿；香气：栗香浓郁；滋味：浓而不涩，醇厚回甜。 Evidence Status: primary_source_verified； Location in the source: Item 751, (6)1; PDF page 2281. ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第751项（六）1；PDF第2281页；适用范围： Attachment to CNIPA Announcement No. 646: Protection Requirements for Ziyang Selenium-Rich Tea | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：紫阳富硒茶保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Heping-Brand Ziyang Maojian / Green-Tea Sample in a Time-Honoured Brand Record ： Dry-leaf appearance: plump, tender and curled, emerald green, lustrous and downy. Liquor colour: bright tender green. Aroma: rich, lingering tender fragrance. Taste: fresh and brisk, with returning sweetness. Infused leaves: bright, intact bud-and-leaf sets. Chinese original / 中文原文：和平牌紫阳毛尖／老字号品牌档案中的绿茶样本：干茶：肥嫩而卷曲，翠绿色，有油润感并显毫；汤色：嫩绿，明亮；香气：嫩香浓郁而悠长；滋味：鲜爽并回甜；叶底：芽叶呈朵状，明亮。 Evidence Status: source_supported； Location in the source: “Product characteristics” at the end of the first processing paragraph ； Scope: Heping Tea Factory's self-description in the Ministry of Commerce's Digital Museum of Time-honoured Brands, limited to the named green-tea product. Grade, batch and the text's date are unstated. It is not this library's testing and does not replace Ziyang Selenium-rich Tea's GI quality requirements. Chinese original / 中文原文：证据状态：source_supported；原文位置：制作工艺第一段末“产品特征”；适用范围：和平茶厂在商务部老字号数字博物馆的企业自述，限该具名绿茶产品；等级、批次与正文年代未注明，非本馆实测，不替代紫阳富硒茶地标品质要求。 Heping — Time-Honoured Brands Digital Museum / Ziyang County Heping Tea Factory Brand Record | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/989bd9d8e0ba49bab916c1ead1d95b49 Chinese original / 中文原文：和平—老字号数字博物馆／紫阳县和平茶厂品牌档案 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/989bd9d8e0ba49bab916c1ead1d95b49 Heping Brand Cuifeng / green-tea sample in a time-honoured-brand dossier. ： Dry-leaf appearance: plump, tender and straight, lustrous emerald green with visible down. Liquor colour: bright tender green. Aroma: high, lasting tender chestnut. Taste: fresh and tender, with returning sweetness. Infused leaves: plump, tender and bright. Chinese original / 中文原文：和平牌翠峰／老字号品牌档案中的绿茶样本：干茶：肥嫩挺直，翠绿色，有油润感并显毫；汤色：嫩绿，明亮；香气：嫩栗香，高而持久；滋味：鲜嫩并回甜；叶底：肥嫩，明亮。 Evidence Status: source_supported； Location in the source: “Product characteristics” at the end of the second processing paragraph ； Scope: Heping Tea Factory's self-description in the Ministry of Commerce's Digital Museum of Time-honoured Brands, limited to the named green-tea product. Grade, batch and the text's date are unstated. It is not this library's testing and does not replace Ziyang Selenium-rich Tea's GI quality requirements. Chinese original / 中文原文：证据状态：source_supported；原文位置：制作工艺第二段末“产品特征”；适用范围：和平茶厂在商务部老字号数字博物馆的企业自述，限该具名绿茶产品；等级、批次与正文年代未注明，非本馆实测，不替代紫阳富硒茶地标品质要求。 Heping — Time-Honoured Brands Digital Museum / Ziyang County Heping Tea Factory Brand Record | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/989bd9d8e0ba49bab916c1ead1d95b49 Chinese original / 中文原文：和平—老字号数字博物馆／紫阳县和平茶厂品牌档案 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/989bd9d8e0ba49bab916c1ead1d95b49 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： The current administrative areas of twenty towns and townships in Ziyang County, Shaanxi: Chengguan, Huangu, Xiangyang, Hongchun, Maoba, Maliu, Donghe, Haoping, Wamiao, Gaoqiao, Shuangqiao, Bantao, Huishui and Hanwang towns; and Shuang'an, Dongmu, Bajiao, Miaohe, Guangcheng and Liaoyuan townships. Chinese original / 中文原文：保护产地范围：陕西省紫阳县城关镇、焕古镇、向阳镇、红椿镇、毛坝镇、麻柳镇、洞河镇、蒿坪镇、瓦庙镇、高桥镇、双桥镇、斑桃镇、洄水镇、汉王镇、双安乡、东木乡、芭蕉乡、苗河乡、广城乡、燎原乡等20个乡镇现辖行政区域 Raw materials & cultivars ： Ziyang local population Chinese original / 中文原文：原料与品种：紫阳群体种 Growing environment ： Select naturally selenium-rich soils within the protected area, deep-plough and enrich with organic fertiliser, and plant improved Ziyang population tea material Chinese original / 中文原文：生长环境：选择保护范围内的天然富硒土壤，经过深耕重施有机肥培土，栽种紫阳群体茶树良种 Sensory qualities ： Plump, tender and robust, emerald green, rich chestnut aroma, strong without astringency, full and mellow with a sweet aftertaste, enduring repeated infusions. Chinese original / 中文原文：感官品质：肥嫩壮实、色泽翠绿、栗香浓郁、浓而不涩、醇厚回甜、耐冲泡 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=2280 The two records describe named products from the same factory in different forms. Ziyang Maojian's curled appearance and Heping Cuifeng's straight appearance cannot be combined into one grade or one tea sample. Chinese original / 中文原文：两条记录是同厂不同形态的具名产品描述，不能把紫阳毛尖的卷曲外形与和平翠峰的挺直外形拼为同一个等级或同一茶样。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Ziyang selenium-rich tea sample: dry leaves of Ziyang Maojian Chinese original / 中文原文：实物图：紫阳富硒茶样品：紫阳毛尖干茶 https://shinowazuri.com/wp/wp-content/uploads/2019/02/C160_1.jpg https://shinowazuri.com/tea-guide-article/shanxi/%e7%b4%ab%e9%99%bd%e6%af%9b%e5%b0%96%e3%80%80%e3%82%b7%e3%83%a8%e3%82%a6%e3%83%a2%e3%82%a6%e3%82%bb%e3%83%b3.html Basis for the match: The Tea Guide entry for Ziyang Maojian explicitly identifies the Daba Mountain production area in Ziyang County, Ankang, Shaanxi, and its selenium-rich characteristic. The original image matches its named caption; individual inspection shows dry tea on a plate. Chinese original / 中文原文：对应依据：茶指南“紫陽毛尖”条目明确陕西安康紫阳县大巴山产区及富硒特征；原图与具名图注对应，逐图可见盘装干茶。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： A Ziyang Maojian sample within the regional category of Ziyang selenium-rich tea. The image cannot establish its selenium content or the appearance of every Ziyang tea. Chinese original / 中文原文：样本范围：紫阳富硒茶地域类别中的紫阳毛尖样品；图片不能证明该样品具体硒含量或所有紫阳茶形态。 Xinyang Hong Chinese original / 中文原文：信阳红 Xinyang, Henan Chinese original / 中文原文：河南省信阳市 identity： A black tea developed using local Xinyang fresh-leaf resources, with a process distinct from the same area's Xinyang Maojian green tea. Chinese original / 中文原文：identity：以信阳当地茶青资源研发的红茶，与同产区信阳毛尖的绿茶工艺不同。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm process： Withering, rolling, oxidation, and drying. Development materials emphasize observing leaf temperature, humidity, colour, and aroma during oxidation, rather than controlling by the clock alone. Chinese original / 中文原文：process：经过萎凋、揉捻、发酵和干燥；研发资料强调发酵时观察叶温、湿度、叶色和香气变化，而不是只按时钟控制。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm appearance： The source’s quality assessment summarises fine, tight strips, lustrous brown with down, and bright red liquor. Chinese original / 中文原文：appearance：来源中的品质鉴评概括其条索细紧、棕润见毫、汤色红亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm aroma： The appraisal records a lasting sweet aroma. Chinese original / 中文原文：aroma：鉴评记录为持久的甜香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm taste： The appraisal records a full-bodied, sweet and brisk taste. Chinese original / 中文原文：taste：鉴评记录为醇厚而甘爽。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm history： An agricultural-authority retrospective records successful development in April 2010 and its appearance at the eighteenth Xinyang Tea Culture Festival. Later formation of a certification trademark and product standard belongs to a separate phase. Chinese original / 中文原文：history：农业部门专题回顾记述2010年4月研制成功，并在第18届信阳茶文化节亮相；后续证明商标与产品标准形成属于另一阶段。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm culture： Tea-culture festivals, cross-regional promotion and use of summer and autumn fresh leaves are important contexts for this tea's modern development and promotion. Its story is appropriately told as industrial innovation, without attaching an ancient tribute-tea origin. Chinese original / 中文原文：culture：茶文化节、跨地区推介及夏秋鲜叶利用，是该茶现代形成与推广的重要背景，适合以产业创新史讲述，不需要附会古代贡茶起源。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Step-by-step processing / Henan Department of Agriculture and Rural Affairs / account of process development Chinese original / 中文原文：逐步工序 / 河南农业农村厅／研制工艺记述 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Withering ： Control withering according to local raw-material characteristics. Key observations: Chinese original / 中文原文：1. 萎凋：按当地原料特点控制萎凋。 关键观察： Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm 2. Rolling ： After withering, roll into strands. Key observations: Chinese original / 中文原文：2. 揉捻：萎凋后揉捻形成条形。 关键观察： Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm 3. Fermentation / oxidation ： Observe copper-red leaves, disappearance of grassy odour and emergence of floral-fruity aroma, alongside temperature and humidity control. Key observations: Chinese original / 中文原文：3. 发酵：观察叶片转铜红、青气退去与花果香出现，结合温湿度控制。 关键观察： Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm 4. Drying ： After fermentation, dry to stabilize quality. Key observations: Chinese original / 中文原文：4. 干燥：发酵后干燥固定品质。 关键观察： Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The source’s quality assessment summarises fine, tight strips, lustrous brown with down, and bright red liquor. Chinese original / 中文原文：外形与汤色原描述：来源中的品质鉴评概括其条索细紧、棕润见毫、汤色红亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Source description of aroma ： The appraisal records a lasting sweet aroma. Chinese original / 中文原文：香气来源描述：鉴评记录为持久的甜香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Source description of taste ： The appraisal records a full-bodied, sweet and brisk taste. Chinese original / 中文原文：滋味来源描述：鉴评记录为醇厚而甘爽。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Original text’s account of a 2010 quality assessment (not this library’s measurements). ： Dry-leaf appearance: fine, tight strips, lustrous brown with abundant golden down. Liquor colour: bright red. Aroma: lasting sweetness. Taste: mellow, full, sweet and brisk. Infused leaves: tender, even and bright red. Chinese original / 中文原文：原文转述2010年品质鉴评（并非本馆实测）：干茶外形：条索紧细，棕润多金毫；汤色：红亮；香气：甜香持久；滋味：醇厚甘爽；叶底：嫩匀红亮 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Review of the development of Xinyang black tea | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Chinese original / 中文原文：信阳红茶发展历程回顾 | https://gjcr.moa.gov.cn/chd/202005/t20200520_6344663.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Xinyang Hong dry leaves (product sample supervised by Zhou Kaiqi) Chinese original / 中文原文：实物图：信阳红干茶（周开启监制商品样品） https://www.shihegang.com/images/upload/image/20170702/20170702173452_43711.jpg https://www.shihegang.com/goods-142.html Basis for the match: The Shihegang product page is titled Xinyang Black Tea Supervised by Zhou Kaiqi. Its text explicitly sources material from high-elevation gardens in Shihegang, Xinyang, Henan. The dry-tea section sits beside this original image, showing golden down and lustrous dark dry strips; the pixels were verified. Chinese original / 中文原文：对应依据：浉河港商品页标题为周开启监制信阳红茶，正文明确原料来自河南信阳浉河港高海拔茶园；干茶章节紧邻此原图，图中可见金毫与乌润条形干茶，已核验像素。 Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference. Chinese original / 中文原文：公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。 Sample scope ： The named 'Light and Rich Xinyang Black Tea, 100 g' sample supervised by Shihegang tea merchant Zhou Kaiqi; it does not represent all Xinyang Black Tea grades. Chinese original / 中文原文：样本范围：浉河港茶商周开启监制“轻柔浓厚信阳红茶100g”具名样品，不代表所有信阳红茶等级。 Leishan Yinqiu Tea Chinese original / 中文原文：雷山银球茶 Leishan County, Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Chinese original / 中文原文：贵州省黔东南苗族侗族自治州雷山县 identity： Ball-shaped green tea from Leishan County. The case read for this entry is Jiaola Chaxiang-brand Leishan Yinqiu Tea. Chinese original / 中文原文：identity：雷山县球形绿茶；本条所读案例为交腊茶乡牌雷山银球茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html process： After spreading to cool, fresh leaves are heat-fixed, sorted and rolled, then hand-shaped into balls, dried, carefully sorted and finished for aroma. The spherical shape comes from a shaping step, not simply renaming loose tea. Chinese original / 中文原文：process：鲜叶摊凉后杀青、分选、揉捻，再手工造球、烘干、精选和提香。球形来自造型工序，不是简单把散茶改名。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html appearance： The main product description specifies a spherical form, approximately 2.5 g per ball and 2 cm in diameter. These dimensions apply to the documented product example. Chinese original / 中文原文：appearance：主推产品说明呈球形，标示每颗约2.5克、直径约2厘米；该规格属于所载产品实例。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html aroma： The example product is described as having chestnut notes. Chinese original / 中文原文：aroma：案例产品说明带栗香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html taste： The example product is described as fresh and brisk, with a sweet aftertaste. Chinese original / 中文原文：taste：案例产品说明为鲜爽、回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html history： This China Intangible Cultural Heritage Network interview places the creation of silver-ball tea techniques in 1980 and records Yu Dachun learning from Mao Kexi. That date is retained as this account's version; the local history of old tea trees is not treated as the origin of the silver-ball form. Chinese original / 中文原文：history：中国非遗网这篇采访将银球茶技艺创始放在1980年，并记述余大春向毛克翕学习的经历。此年份按该版本保存，不将地方古茶树历史当作银球造型的创制史。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html culture： Hand-rolling tea balls, master–apprentice transmission and the heritage employment workshop in Jiaola Miao village are closely connected, expressing production knowledge within local community life. Chinese original / 中文原文：culture：手工搓球、师徒传习与交腊苗寨的非遗就业工坊联系紧密，表现为当地社区生活中的制作知识。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Step-by-step processing / Intangible Cultural Heritage website / Yu Dachun Yinqiu green tea example Chinese original / 中文原文：逐步工序 / 非遗网／余大春银球绿茶实例 Applies only to Yinqiu green tea, not Leigongshan Hongqiu Tea. Chinese original / 中文原文：仅对应银球绿茶，不能用于雷公山红球茶。 1. Spreading to cool ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 摊凉：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html 2. Heat-fixing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 杀青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html 3. Sorting ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 分选：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html 4. Rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 揉捻：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html 5. Manual shaping ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：5. 手工造型：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html 6. Drying by baking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：6. 烘干：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html 7. Fine selection ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：7. 精选：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html 8. Aroma development ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：8. 提香：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The main product description specifies a spherical form, approximately 2.5 g per ball and 2 cm in diameter. These dimensions apply to the documented product example. Chinese original / 中文原文：外形与汤色原描述：主推产品说明呈球形，标示每颗约2.5克、直径约2厘米；该规格属于所载产品实例。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Source description of aroma ： The example product is described as having chestnut notes. Chinese original / 中文原文：香气来源描述：案例产品说明带栗香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Source description of taste ： The example product is described as fresh and brisk, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：案例产品说明为鲜爽、回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html T/GZTPA 0022-2025 / Special Grade ： Dry-leaf appearance: rounded balls without cracks or damage, lustrous green with visible down, 18–20 mm in diameter. Liquor colour: bright yellow-green. Aroma: fresh. Taste: fresh and mellow with returning sweetness. Infused leaves: lively and fairly even. Chinese original / 中文原文：T/GZTPA 0022-2025／特级：干茶：球形浑圆、不开裂不破损，绿润显毫；直径18–20mm；汤色：黄绿明亮；香气：清香；滋味：鲜醇回甘；叶底：鲜活尚匀整。 Evidence Status: primary_source_verified； Location in the source: 3.1, PDF page 4 ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：3.1，PDF第4页；适用范围： T/GZTPA 0022-2025, Guide to Brewing and Tasting Leishan Yinqiu Tea. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTQ4NzIz Chinese original / 中文原文：T/GZTPA 0022-2025 雷山银球茶冲泡品饮指南 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTQ4NzIz T/GZTPA 0022-2025 / Grade I. ： Dry-leaf appearance: round, intact balls without cracks or damage, dark green with visible down, 18–20 mm in diameter. Liquor colour: bright yellow-green. Aroma: rich. Taste: strong and mellow with a sweet aftertaste. Infused leaves: bright yellow-green and reasonably intact. Chinese original / 中文原文：T/GZTPA 0022-2025／一级：干茶：球形浑圆、不开裂不破损，墨绿显毫；直径18–20mm；汤色：黄绿亮；香气：浓香；滋味：浓醇回甘；叶底：黄绿亮、尚完整。 Evidence Status: primary_source_verified； Location in the source: 3.2, PDF page 4 ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：3.2，PDF第4页；适用范围： T/GZTPA 0022-2025, Guide to Brewing and Tasting Leishan Yinqiu Tea. | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTQ4NzIz Chinese original / 中文原文：T/GZTPA 0022-2025 雷山银球茶冲泡品饮指南 | https://www.ttbz.org.cn/Home/PdfFileStreamGet/c3QsMTQ4NzIz Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Finished Leishan Yinqiu tea Chinese original / 中文原文：实物图：雷山银球茶成品 https://www.ihchina.cn/Uploads/Picture/2022/06/08/s62a0682d4650c.jpg https://www.ihchina.cn/news_1_details/25165.html Basis for the match: The original caption explicitly identifies Leishan Yinqiu Tea. Actual inspection shows finished tea balls in a bamboo basket and in a person's hands; the same page's Hongqiu Tea packaging image was not borrowed. Chinese original / 中文原文：对应依据：原文图片说明明确为雷山银球茶；实看为竹篮内及手中的球形成品，没有借用同页红球茶包装图。 Image copyright belongs to the original rights holder. The original and its attribution are retained for private reference; no separate redistribution permission has been obtained. Chinese original / 中文原文：图片版权归原权利人；保留原图和出处供私有资料参照，未取得独立再传播许可。 Leigongshan Hongqiu Tea Chinese original / 中文原文：雷公山红球茶 Leishan County, Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Chinese original / 中文原文：贵州省黔东南苗族侗族自治州雷山县 identity： The Leigongshan Hongqiu black tea product recorded in a heritage interview, made from fresh leaves grown in the local mountains. Chinese original / 中文原文：identity：非遗采访中记录的雷公山红球茶产品，以当地山地茶鲜叶制成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html process： The report describes combining traditional Leigongshan black-tea processing with silver-ball tea shaping to hand-form near-spherical tea. It does not fully list independent red-ball-tea parameters, so the heat-fixing sequence of silver-ball green tea cannot be copied across. Chinese original / 中文原文：process：报道记其结合雷公山红茶传统加工与银球茶造型，采用手工制成近球形；所读报道没有完整列出独立红球茶参数，不能照搬银球绿茶的杀青顺序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html appearance： The source caption describes a near-spherical form with a relatively coarse surface and golden, clear liquor when brewed. Chinese original / 中文原文：appearance：来源图说为近球形、表面较粗，冲泡茶汤金黄透亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html aroma： The example product is described as having honey notes. Chinese original / 中文原文：aroma：案例产品说明有蜜香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html taste： The example product is described as gentle and mellow, with a sweet aftertaste. Chinese original / 中文原文：taste：案例产品说明为温和醇厚、回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html history： A 2022 heritage interview records Yu Dachun combining two techniques to create red-ball tea in spring 2020. This is a modern innovation account with a clearly identified narrator. Chinese original / 中文原文：history：2022年非遗采访记余大春于2020年春把两种技艺结合创制红球茶，这是有明确讲述者的现代创新记录。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html culture： The tea illustrates recombination of traditional skills in Miao-village tea production. Retain the specific maker in the account rather than calling a company's innovation an ancient ethnic tradition. Chinese original / 中文原文：culture：该茶展示苗寨茶业中传统手艺的再组合；讲述时保留具体制作者，不将一项企业创新泛称远古民族传统。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The source caption describes a near-spherical form with a relatively coarse surface and golden, clear liquor when brewed. Chinese original / 中文原文：外形与汤色原描述：来源图说为近球形、表面较粗，冲泡茶汤金黄透亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Source description of aroma ： The example product is described as having honey notes. Chinese original / 中文原文：香气来源描述：案例产品说明有蜜香。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Source description of taste ： The example product is described as gentle and mellow, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：案例产品说明为温和醇厚、回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Heritage shopping festival online shop visit: Leishan Yinqiu tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节云探店：雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Wusheng Tea's “Jiaola Chaxiang” Leigongshan Hongqiu case product. ： The spherical black tea in this heritage-workshop case has a slightly coarse exterior, clear golden liquor, honey aroma and a mild, full-bodied taste with a sweet aftertaste. The original provides no infused-leaf description. Chinese original / 中文原文：雾生茶业“交腊茶乡”雷公山红球茶案例产品：该非遗工坊案例的球形红茶，外表略粗，汤金黄透亮，蜜香，滋味温和醇厚并有回甘。原文未给叶底。 Evidence Status: primary_source_verified； Location in the source: Passage on the featured product “Leigongshan Hongqiu Tea” ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：主推产品“雷公山红球茶”段；适用范围：见具体记录标题与原文 Intangible Heritage Shopping Festival Virtual Store Visit: Ecological Gardens Grow “Prosperity Tea” — Leishan Yinqiu Tea | https://www.ihchina.cn/news_1_details/25165.html Chinese original / 中文原文：非遗购物节“云探店”：生态茶园种出“致富茶”——雷山银球茶 | https://www.ihchina.cn/news_1_details/25165.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： Four new targeted queries followed Wusheng products and gift boxes, plus English searches for Leigong/Leishan ball tea. One new original author's tea-tourism page about Jiaoyao Village was read. Its ball tea is explicitly silver-ball green tea; black tea appears only as a visitor-making activity, with no mention of Leigongshan Red Ball Tea. The text did not establish image identity, so no image was downloaded. Silver-ball tea, Fanjingshan Ruby tea and Guizhou ball teas without a verified Leishan origin were not substituted. Chinese original / 中文原文：实物图核查：4条新定向查询沿雾生具体商品、礼盒及Leigong/Leishan英文球茶；读1个新原作者脚尧村茶旅页，其球茶明确银球绿茶，红茶仅游客体验制作，未写雷公山红球茶。图片身份在正文层不足，未下载；不把银球、梵净山红宝石或无雷山产地绑定的贵州球茶替代。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Tunxi Green Tea Chinese original / 中文原文：屯溪绿茶 Tunxi, Huangshan, Anhui, and Huizhou's traditional raw-material tea-growing areas Chinese original / 中文原文：安徽省黄山市屯溪及徽州传统原料茶区 identity： Tunlü is a series of pan-fired green teas traditionally refined and traded through Tunxi. Its historical raw-material area spans neighbouring tea districts in Anhui, Zhejiang and Jiangxi; it is not a single tea cultivar. Chinese original / 中文原文：identity：屯绿是以屯溪为传统精制、流通中心的炒青绿茶系列；历史原料范围跨越皖浙赣相邻茶区，不等同一个茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 process： Primary processing includes heat-fixing, rolling, staged pan drying and finishing pan drying. Refining uses sieving, air sorting, hand sorting, refiring and blending to produce different specifications. Further refining separates unfinished tea from export-ready commercial tea. Chinese original / 中文原文：process：初制含杀青、揉捻、分次炒干与辉干；精制通过筛分、风选、拣剔、复火和拼配形成不同规格。初制毛茶与出口商品茶之间还存在精加工环节。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 appearance： Typically long and fine, slightly curved and lustrous green, with bright yellow-green liquor. Chinese original / 中文原文：appearance：典型描述为细长略弯、绿润，汤色黄绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 aroma： The material summarizes chestnut and floral aroma characteristics. Chinese original / 中文原文：aroma：资料概括栗香、花香类特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 taste： Typically described as rich and mellow, with a sweet aftertaste. Chinese original / 中文原文：taste：典型描述为浓醇、回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 history： The Time-Honoured Brands museum links Tunlü's formation with concentrated refining and export from Tunxi since the mid-Qing period. Tea firms and foreign-trade development in the late Qing and early Republican periods were important phases. Early dates cited remain accounts in modern material. Chinese original / 中文原文：history：老字号馆把屯绿形成与清中叶以来屯溪集中精制外销联系起来；清末民初茶号和外贸发展是重要阶段。所引早年年份仍属于现代资料转述。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 culture： Huizhou tea firms, export trade routes and tea education form the cultural context. Lao She's verse and tea-town folk songs reflect its social circulation, but poetry does not replace production statistics. Chinese original / 中文原文：culture：徽州茶号、外销商路与茶业教育构成文化脉络；老舍题咏和茶城民谣反映其社会传播，但诗歌不代替生产统计。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Step-by-step processing / Public process from the Tunlü brand enterprise / primary processing Chinese original / 中文原文：逐步工序 / 屯绿品牌企业公开流程／初制 The Ministry of Commerce Time-Honored Brands Digital Museum hosts Huangshan Yipin Organic Tea’s introduction. Primary processing and refining are separate; the original “yuan sieve” wording is retained, without added equipment parameters. Chinese original / 中文原文：商务部老字号数字博物馆刊载黄山一品有机茶业介绍；初制与精制分开，原文“园筛”照录，未补设备参数。 1. Holding fresh leaves ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：1. 贮青：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 2. Heat-fixing ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：2. 杀青：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 3. Rolling ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：3. 揉捻：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 4. Second heating ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：4. 二青：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 5. Third heating ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：5. 三青：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 6. Polishing and drying ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：6. 辉干：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Step-by-step processing / Public process from the Tunlü brand enterprise / refining Chinese original / 中文原文：逐步工序 / 屯绿品牌企业公开流程／精制 The Ministry of Commerce Time-Honored Brands Digital Museum hosts Huangshan Yipin Organic Tea’s introduction. Primary processing and refining are separate; the original “yuan sieve” wording is retained, without added equipment parameters. Chinese original / 中文原文：商务部老字号数字博物馆刊载黄山一品有机茶业介绍；初制与精制分开，原文“园筛”照录，未补设备参数。 1. Raw-material inspection ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：1. 原料检验：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 2. Combining into batches ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：2. 归堆：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 3. Blend raw materials and allocate them for processing ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：3. 原料拼配、付制：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 4. Shaking the sieve ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：4. 抖筛：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 5. Round-sieve sorting ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：5. 园筛：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 6. Preliminary sorting ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：6. 毛拣：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 7. Air classification ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：7. 风选：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 8. Refiring ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：8. 复火：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 9. Shaking the sieve ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：9. 抖筛：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 10. Sieving ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：10. 筛分：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 11. Optical stem sorting ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：11. 光电拣梗：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 12. Blending ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：12. 拼配：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 13. Packaging ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：13. 包装：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 14. Packing the finished product into boxes ： Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added. Key observations: Chinese original / 中文原文：14. 成品装箱：该来源明确列出的顺序节点；不补入未经原文确认的设备参数。 关键观察： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Typically long and fine, slightly curved and lustrous green, with bright yellow-green liquor. Chinese original / 中文原文：外形与汤色原描述：典型描述为细长略弯、绿润，汤色黄绿明亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Source description of aroma ： The material summarizes chestnut and floral aroma characteristics. Chinese original / 中文原文：香气来源描述：资料概括栗香、花香类特征。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Source description of taste ： Typically described as rich and mellow, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：典型描述为浓醇、回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese Time-Honored Brands Digital Museum / Tunlü brand introduction ： Dry-leaf appearance: fine, tight, slender, with visible bud tips, slightly eyebrow-curved, lustrous green with a frosted appearance. Liquor colour: bright yellow-green. Aroma: fresh, tender, rich. Taste: rich and mellow on entry, fresh and brisk through the throat, with a sweet aftertaste. Chinese original / 中文原文：中华老字号数字博物馆／屯绿品牌介绍：干茶：紧细修长，芽锋显露、略弯如眉，绿润起霜；汤色：黄绿明亮；香气：鲜嫩馥郁；滋味：入口浓醇、过喉鲜爽，回味甘甜。 Evidence Status: primary_source_verified； Location in the source: Introduction to the “Tunlü” brand ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“屯绿”品牌介绍；适用范围： Tunlü — Digital Museum of Time-Honoured Brands | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Chinese original / 中文原文：屯绿—老字号数字博物馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/d521f3f0a8d54255b92d00f917ee97c0 Producer's historical sample / “Tunlü” Qingfu Tea / retrospective of the 2005 exhibition. ： The manufacturer’s retrospective describes a “Tunlü” brand sample with an even appearance, bright yellow-green liquor, a clean aroma with a slight floral note, a rich, mellow taste, and tender infused leaves. Chinese original / 中文原文：厂家历史样本／“屯绿”牌清福茶／2005参展回顾：厂商回顾的“屯绿”牌茶样外形匀整，汤黄绿而明亮；香气纯正且略有花香，滋味淳厚，叶底柔嫩。 Evidence Status: source_supported； Location in the source: Company news, 2017-04-21; the “experts considered” sentence in the second body paragraph; full-text TXT lines 29–30 and web lines 33–35. ； Scope: In 2017, Huangshan Yipin's website recalled its “Tunlü” brand Qingfu Tea exhibited in 2005 and relayed experts' comments on that brand's sample. This is only a historical sample description from a named manufacturer, not an independent evaluation report or a representation of current products or all Tunxi Green Tea. Chinese original / 中文原文：证据状态：source_supported；原文位置：公司新闻2017-04-21；第2个正文段“专家们认为”句；全文TXT第29—30行及Web第33—35行；适用范围：黄山一品官网2017年回顾2005年参展的“屯绿”牌清福茶，并转述专家对该品牌茶样的评价。只作具名厂商历史样本描述；不是独立审评报告，也不代表现售产品或全部屯溪绿茶。 Renowned brand “Tunlü” wins an international award | https://www.tunlu.com/index.php?a=show&c=content&id=10 Chinese original / 中文原文：驰名品牌“屯绿”喜获国际大奖 | https://www.tunlu.com/index.php?a=show&c=content&id=10 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 This is Huangshan Yipin’s retrospective account of a sample exhibited in 2005. Expert evaluations reported by the manufacturer are not labelled independent assessments. Chinese original / 中文原文：此条为黄山一品官网对2005年参展茶样的历史转述；不把厂家所述专家评价标为独立审评。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Tunxi Green Tea, dry leaves (Curious Tea Dishuixiang-cultivar commercial sample) Chinese original / 中文原文：实物图：屯溪绿茶干茶（Curious Tea 滴水香品种商品样本） https://www.curioustea.com/wp-content/uploads/2019/08/China-Anhui-Tun-Xi-Lu-Cha-Tunlu-Green-Tea-1-scaled.jpg https://www.curioustea.com/tea/green-tea/tun-xi-lu-cha-2023/ Basis for the match: The original “Tun Xi Lu Cha” product page explicitly gives Tunxi District, Anhui, China, in its Origin field and Dishuixiang in its Cultivar field. The original gallery shows dry tea, liquor and infused leaves in sequence. This image was verified as that product's dry tea, not a related recommendation such as Longjing at the bottom of the page. Chinese original / 中文原文：对应依据：原始单品页 Tun Xi Lu Cha (屯溪绿茶) 的 Origin栏明确中国安徽屯溪区，Cultivar为滴水香，页面原图组依次展示干茶、茶汤与叶底；已核对本图为该商品干茶而非页尾龙井等相关推荐。 A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference. Chinese original / 中文原文：原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。 Sample scope ： A merchant's dry-tea image of the Tunxi Dishuixiang product type, not representative of every Tunlü style such as eyebrow tea. 2023 is the batch stated for the product, not an inferred photography date. Chinese original / 中文原文：样本范围：商家展示的屯溪滴水香品种产品干茶，不代指眉茶等屯绿所有花色；2023为商品标注批次，不推定图片拍摄时间。 Red Oolong Chinese original / 中文原文：红乌龙 Luye, Taitung County, and other eastern tea-growing areas of Taiwan Chinese original / 中文原文：台湾台东县鹿野等东部茶区 identity： A distinctive oolong developed in the eastern tea region, with liquor tending more orange-red than traditional fresh-aroma oolong. It is not a mixture of black tea and oolong. Chinese original / 中文原文：identity：东部茶区发展的特色乌龙茶，茶汤较传统清香型乌龙偏橙红；不是把红茶与乌龙茶混合。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 Red Oolong Tea | https://www.tbrs.gov.tw/ws.php?id=3786 Chinese original / 中文原文：红乌龙茶 | https://www.tbrs.gov.tw/ws.php?id=3786 process： Institutional material emphasizes withering, agitation and relatively heavy oxidation, followed by heat-fixing, rolling, drying and roasting to produce a ball-shaped tea. This is a summary of processing characteristics. Complete ordered steps and version-specific parameters remain subject to verification against original technical documents. Chinese original / 中文原文：process：机构资料说明重点在萎凋、搅拌与较重氧化，并结合杀青、揉制、干燥焙火形成球形茶。此处为工艺特征摘要，完整有序步骤与版本参数继续按原始技术文件核验。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 Red Oolong Tea | https://www.tbrs.gov.tw/ws.php?id=3786 Chinese original / 中文原文：红乌龙茶 | https://www.tbrs.gov.tw/ws.php?id=3786 appearance： The institution describes spherical finished tea with orange-red liquor. Chinese original / 中文原文：appearance：机构说明成茶球形，茶汤橙红。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 Red Oolong Tea | https://www.tbrs.gov.tw/ws.php?id=3786 Chinese original / 中文原文：红乌龙茶 | https://www.tbrs.gov.tw/ws.php?id=3786 aroma： The material describes a predominantly ripe-fruit aroma; season and raw materials cause variation. Chinese original / 中文原文：aroma：资料描述偏熟果香特征；不同季节和原料存在差异。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 taste： The institution describes it as sweet and mellow, suitable for hot or cold brewing. This is not presented as the only brewing method. Chinese original / 中文原文：taste：机构说明甘醇，适于热泡或冷泡；不将此写为唯一冲泡法。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 history： The research station’s origin account records development and naming of Hong Wulong in 2008 using local fresh leaves to address difficulties in Luye’s tea area: a modern creation history with institutional records. Chinese original / 中文原文：history：改良场起源说明记2008年为应对鹿野茶区发展困难，利用当地茶青研发并命名红乌龙，属于现代有机构记录的创制史。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 culture： Specialty-tea development, regional industry transition, and promotion of cold brewing form its cultural dissemination context. Its terminology and process cannot be directly equated with traditional Hongshui Wulong. Chinese original / 中文原文：culture：特色茶研发、地方茶区转型和冷泡饮用推广是其文化传播脉络；它与传统红水乌龙的名词、制程不能直接等同。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 Red Oolong Tea | https://www.tbrs.gov.tw/ws.php?id=3786 Chinese original / 中文原文：红乌龙茶 | https://www.tbrs.gov.tw/ws.php?id=3786 process： The Cultural Memory Bank records a combination of roasted-oolong and black-tea processing characteristics: substantial withering and agitation, with oxidation after rolling not prolonged excessively, followed by roasting at alternating temperatures to develop sweet, ripe aromas. The page does not give a complete processing sequence. Chinese original / 中文原文：process：文化记忆库记录其结合烘焙型乌龙与红茶加工特点：重萎凋、重搅拌，揉捻后发酵时间不宜过久；再以交替温度烘焙形成甘甜熟香。该页未给完整流程次序。 Verification status: primary_source_verified； Only some processing features are provided, not a complete ordered sequence. Chinese original / 中文原文：核验状态：primary_source_verified；仅部分工艺特征，未提供完整有序流程。 How red oolong is made | https://tcmb.culture.tw/zh-tw/detail?id=261018&indexCode=Culture_Event Chinese original / 中文原文：紅烏龍這樣作 | https://tcmb.culture.tw/zh-tw/detail?id=261018&indexCode=Culture_Event Step-by-step processing / Explicitly named red-oolong process in the Tea Research and Extension Station's 2024 teaching material Chinese original / 中文原文：逐步工序 / 茶改场2024年教材红乌龙具名制程 The diagram's order of rolling → fermentation → pan heat-fixing is retained, as is its wording for repeated pan-firing. It is not rewritten to match a general oolong process, and no unspecified parameters are added. Scope: the complete arrow-linked sequence in an official teaching document; temperatures, durations and cycle parameters are not supplied. Chinese original / 中文原文：按图保留揉捻→发酵→炒菁顺序；“覆炒”为原图写法。不据一般乌龙茶工艺改写，不补未提供的参数。 适用范围：官方教材完整箭头流程；未给出各环节温度、时长或循环参数 1. Picking ： Harvest the fresh tea leaves. Key observations: Chinese original / 中文原文：1. 采摘：采收茶青。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 2. Sun withering ： Sun-wither the fresh tea leaves. Key observations: Chinese original / 中文原文：2. 日光萎凋：茶青进行日光萎凋。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 3. Indoor resting and stirring ： After sun withering, rest indoors and agitate. Key observations: Chinese original / 中文原文：3. 室内静置及搅拌：日光萎凋之后进行室内静置及搅拌。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 4. Rolling ： The diagram places rolling after indoor resting and agitation. Key observations: Chinese original / 中文原文：4. 揉捻：图示在室内静置及搅拌之后揉捻。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 5. Fermentation / oxidation ： After rolling, enter the fermentation stage. Key observations: Chinese original / 中文原文：5. 发酵：揉捻之后进入发酵环节。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 6. Pan-fixing ： Pan-fix after fermentation. Key observations: Chinese original / 中文原文：6. 炒菁：发酵之后炒菁。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 7. Initial drying ： Perform initial drying after pan-fixing. Key observations: Chinese original / 中文原文：7. 初干：炒菁后进行初干。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 8. Repeat pan-firing ： After initial drying, perform fuchao (repeat pan-firing); the term follows the original diagram. Key observations: Chinese original / 中文原文：8. 覆炒：初干后覆炒，名称沿用原图。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 9. Ball-rolling ： After repeat pan-firing, perform ball-rolling. Key observations: Chinese original / 中文原文：9. 团揉：覆炒后进行团揉。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 10. Drying ： Dry after ball-rolling. Key observations: Chinese original / 中文原文：10. 干燥：团揉之后进行干燥。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf 11. Baking ： Final roasting completes the illustrated process. Key observations: Chinese original / 中文原文：11. 烘焙：最后烘焙，完成图示制程。 关键观察： Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024). | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Chinese original / 中文原文：台湾特色茶：国产农渔畜产品教材（2024年9月） | https://fae.moa.gov.tw/files/topics/3032/A02_2.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The institution describes spherical finished tea with orange-red liquor. Chinese original / 中文原文：外形与汤色原描述：机构说明成茶球形，茶汤橙红。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 Red Oolong Tea | https://www.tbrs.gov.tw/ws.php?id=3786 Chinese original / 中文原文：红乌龙茶 | https://www.tbrs.gov.tw/ws.php?id=3786 Source description of aroma ： The material describes a predominantly ripe-fruit aroma; season and raw materials cause variation. Chinese original / 中文原文：香气来源描述：资料描述偏熟果香特征；不同季节和原料存在差异。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 Source description of taste ： The institution describes it as sweet and mellow, suitable for hot or cold brewing. This is not presented as the only brewing method. Chinese original / 中文原文：滋味来源描述：机构说明甘醇，适于热泡或冷泡；不将此写为唯一冲泡法。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Origins of red oolong | https://www.tbrs.gov.tw/ws.php?id=4802 Chinese original / 中文原文：红乌龙起源 | https://www.tbrs.gov.tw/ws.php?id=4802 High-quality red oolong described in the cultural-memory archive ： Black; orange-red or deep red liquor; ripe-fruit aroma; smooth and sweet, without green taste, bitterness or astringency. Chinese original / 中文原文：文化记忆库所描述的上品红乌龙：乌黑；橙红或深红；熟果香；滑润甘甜，不应有青味苦涩 Evidence Status: primary_source_verified； Location in the source: Paragraph 4 of the main text ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文第4段；适用范围：见具体记录标题与原文 How red oolong is made | https://tcmb.culture.tw/zh-tw/detail?id=261018&indexCode=Culture_Event Chinese original / 中文原文：紅烏龍這樣作 | https://tcmb.culture.tw/zh-tw/detail?id=261018&indexCode=Culture_Event Luye Red Oolong origin certification mark / quality characteristics ： Dry-leaf appearance: hemispherical, black, tightly formed and glossy. Liquor colour: amber orange-red, bright and clear. Aroma: full and rich, with ripe-fruit notes. Taste: rich, mellow and rounded, sweet and enduring over repeated infusions, with a lasting sensation in the throat. Infused leaves: soft and coffee-black. Chinese original / 中文原文：鹿野红乌龙茶产地标章／品质特征：外形：半球形，乌黑紧结，有光泽；汤色：琥珀橙红，明亮澄清；香气：厚重浓郁，具熟果香；滋味：醇厚圆滑、甘醇耐泡，喉韵持久；叶底：叶质柔软，呈咖啡黑色。 Evidence Status: primary_source_verified； Location in the source: III (2), quality characteristics 1–5 ； Scope: Conditions published by the Luye Township Office for using the Luye Red Oolong origin certification mark, applying to the administrative area of Luye Township, Taitung County. These are not universal requirements for all red oolong and do not prove that any particular seller holds the mark. The webpage gives no adoption date. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：三（二）品质特征1—5；适用范围：鹿野乡公所公布的鹿野红乌龙茶产地证明标章使用条件，适用产区为台东县鹿野乡行政区域；不是所有红乌龙的通用要求，也不证明任一商家已取得标章。网页未标明制定日期。 Luye Township Office, Taitung County: Rules for Use of the 'Luye Red Oolong Tea' Origin Certification Mark | https://oolon.luye.tw/home/index.php/2018-06-20-15-12-52 Chinese original / 中文原文：台東縣鹿野鄉公所「鹿野紅烏龍茶」產地證明標章使用規範 | https://oolon.luye.tw/home/index.php/2018-06-20-15-12-52 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Partial processing descriptions have not been falsely filled as a complete profile.process. The indexed materials section of a new paper may provide a lead for later original-text evidence; the PDF has not yet been obtained. Chinese original / 中文原文：未把部分工艺描述伪填为完整profile.process；新论文材料段索引可作后续原文取证线索，尚未取得PDF。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Luye Red Oolong from Taitung, dry tea and liquor (Jing Sheng Yu illustrated display board). Chinese original / 中文原文：实物图：台东鹿野红乌龙干茶与茶汤（京盛宇图文展板） https://img.shoplineapp.com/media/image_clips/69c22ed874f9e650481334b8/original.jpg?1774333655=&owner_id=5cee0a99c4efc60001a5fe6b https://www.jsy-tea.com/zh-hant/products/taitung-red-oolong-large-can Basis for the match: Jing Sheng Yu’s original product page explicitly identifies Taitung Hong Wulong and Luye terroir. Its complete named display includes actual ball-rolled dry tea and liquor photographs, with wording consistent with the product information. Chinese original / 中文原文：对应依据：京盛宇商品原页明确台东红乌龙及鹿野风土；完整具名展板有真实团揉干茶与茶汤实物照片，图中文字与产品信息相符。 Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained. Chinese original / 中文原文：公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。 Sample scope ： A Jing Sheng Yu Taitung Red Oolong 200 g product sample, retaining the original illustrated panel. The cultivar is labelled small-leaf; no picking or production batch is stated. Chinese original / 中文原文：样本范围：京盛宇台东红乌龙200克商品样本，保留原图文展板，品种标注小叶种，未注明采制批次。 Jinyun Huangcha Chinese original / 中文原文：缙云黄茶 Jinyun County, Lishui, Zhejiang Chinese original / 中文原文：浙江省丽水市缙云县 identity： This tea uses fresh leaves of yellow-leaf cultivars such as Zhonghuang No. 2. Raw-leaf colour and processing category are separate dimensions; it is not classified as yellow tea made through yellowing. Chinese original / 中文原文：identity：本茶采用中黄2号等黄化茶树的鲜叶。原料叶色与加工茶类是两个维度，不能归入经过闷黄的黄茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 process： The public feature explicitly describes green-tea processing through heat-fixing, rolling and drying. Products may be flat, curled or straight-strip forms; parameters for one style cannot serve as specifications for all products. Chinese original / 中文原文：process：公开专题明确按杀青、揉捻、干燥的绿茶加工方法制成；可有扁形、卷曲形和直条形，不能将一种样式的参数当作全部产品规范。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 appearance： Dry tea is golden with a green tint; liquor is clear, pale yellow with green. The degree of yellowing in the raw material varies by season. Chinese original / 中文原文：appearance：干茶金黄中透绿，茶汤清澈、鹅黄带绿；原料黄化程度随季节变化。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Distinctive new tea cultivar Zhonghuang No. 2 passes approval | https://www.tricaas.com/kxyj/kydt/110450.htm Chinese original / 中文原文：茶树特异新品种中黄2号通过审定 | https://www.tricaas.com/kxyj/kydt/110450.htm aroma： Public materials describe a fairly distinct clean aroma. Chinese original / 中文原文：aroma：公开资料描述清香较显。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 taste： Public material describes it as gentle, sweet and mellow, fresh and brisk; these are not measured findings for every grade. Chinese original / 中文原文：taste：公开资料描述柔和、甘醇、鲜爽；不是每个等级的实测结论。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 history： A 2016 research update from the Tea Research Institute records Zhonghuang No. 2 as originating from a natural yellow-leaf mutation in a Jinyun local population, selected over more than ten years and approved. The area's ancient tea history cannot directly establish this modern product's creation date. Chinese original / 中文原文：history：茶科所2016年科研动态记中黄2号来自缙云地方群体种的自然黄化突变，经10余年选育并获审定。当地古老产茶史不能直接当作此现代产品的创制年代。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Distinctive new tea cultivar Zhonghuang No. 2 passes approval | https://www.tricaas.com/kxyj/kydt/110450.htm Chinese original / 中文原文：茶树特异新品种中黄2号通过审定 | https://www.tricaas.com/kxyj/kydt/110450.htm culture： A 2016 science-and-technology authority report presents yellow-tea cultivation, tasting, a cultural experience park, and rural tourism as local entrepreneurship and cultural-experience projects, reflecting links between modern breeding research and tea-community life. Chinese original / 中文原文：culture：2016年科技部门报道将黄茶种植、品赏、茶文化体验园及乡村游组织为当地创业与文化体验项目，反映现代科研育种和茶乡生活的结合。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Jinyun Xuanyuan Huanggong Innovation Space Enters the Ministry of Science and Technology's First Filing Batch | https://www.most.gov.cn/dfkj/zj/zxdt/201612/t20161213_129567.html Chinese original / 中文原文：缙云县轩辕黄贡星创天地通过科技部首批备案 | https://www.most.gov.cn/dfkj/zj/zxdt/201612/t20161213_129567.html Step-by-step processing / Publisher's public topic introduction / summary of the green-tea method Chinese original / 中文原文：逐步工序 / 出版社公开专题／绿茶制法摘要 Yellowing of new shoots explains “yellow” in the name; the original explicitly classifies it as green tea, not yellowed yellow tea. Chinese original / 中文原文：原料新梢黄化导致名称带黄，原文明确属绿茶；未把它改写成闷黄黄茶。 1. Heat-fixing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 杀青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 2. Rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 揉捻：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 3. Drying ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 干燥：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Dry tea is golden with a green tint; liquor is clear, pale yellow with green. The degree of yellowing in the raw material varies by season. Chinese original / 中文原文：外形与汤色原描述：干茶金黄中透绿，茶汤清澈、鹅黄带绿；原料黄化程度随季节变化。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Distinctive new tea cultivar Zhonghuang No. 2 passes approval | https://www.tricaas.com/kxyj/kydt/110450.htm Chinese original / 中文原文：茶树特异新品种中黄2号通过审定 | https://www.tricaas.com/kxyj/kydt/110450.htm Source description of aroma ： Public materials describe a fairly distinct clean aroma. Chinese original / 中文原文：香气来源描述：公开资料描述清香较显。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Source description of taste ： Public material describes it as gentle, sweet and mellow, fresh and brisk; these are not measured findings for every grade. Chinese original / 中文原文：滋味来源描述：公开资料描述柔和、甘醇、鲜爽；不是每个等级的实测结论。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Named public material / quality description ： Dry-leaf appearance: flat, curled, or straight strips, golden with green showing through, lustrous, even, clean, with intact buds and leaves. Liquor colour: pale yellow with a hint of green, clear and bright. Aroma: fresh, pronounced, sharp, distinctive, and lasting. Taste: fresh, gentle, refreshing, sweet, and mellow. Infused leaves: jade-yellow with green, fresh, bright, and unfurled. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：扁形、卷曲形或直条形，金黄透绿、光润匀净、芽叶完整；汤色：鹅黄隐绿、清澈明亮；香气：清香高锐、独特持久；滋味：清鲜柔和、爽口甘醇；叶底：玉黄含绿、鲜亮舒展 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Tea Encyclopedia · Jinyun yellow tea (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·缙云黄茶（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Jinyun yellow tea Chinese original / 中文原文：实物图：缙云黄茶干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418893 https://www.pwsannong.com/booklib/database/sublibrary?ID=1420&BaseID=1334&SiteID=123 Basis for the match: The public feature is named Jinyun Huangcha, and its gallery explicitly says “Jinyun Huangcha Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging. Chinese original / 中文原文：对应依据：公开专题名称为缙云黄茶；图集标题明确标注“缙云黄茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Yandang Maofeng Chinese original / 中文原文：雁荡毛峰 The Yandang Mountains, Yueqing, Wenzhou, Zhejiang Chinese original / 中文原文：浙江省温州市乐清市雁荡山区 identity： The local gazetteer read here lists main origins around Longqiubei, Yanhugang and other Mount Yandang mountain areas. This entry is limited to Maofeng made from fresh tea-plant leaves. Chinese original / 中文原文：identity：所读地方志把主要产地列在雁荡山的龙湫背、雁湖岗等山区；本条限于茶树鲜叶制作的毛峰茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yueqing local gazetteer · Part 34, Culture | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Chinese original / 中文原文：乐清地方志·第三十四篇文化 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 process： The original local-gazetteer page 'Yandang Maofeng Production Techniques' lists six stages: fresh-leaf picking, heat-fixing, rolling, drying the intermediate tea, straightening and bringing out the down, and roasting. 'Drying the intermediate tea' in the original differs from the final 'roasting' stage. This passage gives no time or temperature parameters for individual steps. Chinese original / 中文原文：process：地方志“雁荡毛峰制作技艺”原页列出鲜叶采摘、杀青、揉捻、烘坯、理条提毫、烘焙六道工序。原件的“烘坯”与末道“烘焙”不同；本段未提供各步骤时温参数。 Verification status: primary_source_verified； Actual pixels on PDF page 262 / printed page 1834 of the local gazetteer were checked, correcting the old search excerpt's misrecognition. Chinese original / 中文原文：核验状态：primary_source_verified；已核对地方志PDF第262页、书页1834页的实际像素，纠正旧搜索节选误识。 Yueqing local gazetteer · Part 34, Culture | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Chinese original / 中文原文：乐清地方志·第三十四篇文化 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf appearance： Relatively fine, tight, slightly curved strands, green with visible down; clear, bright liquor tending toward tender green. Chinese original / 中文原文：appearance：条索较细紧、略弯，色绿显毫，茶汤清亮偏嫩绿。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 aroma： Public materials summarize it as having a subtle, refined aroma. Chinese original / 中文原文：aroma：公开资料以清幽香气概括。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 taste： The material summarizes the taste as fresh, mellow, clean and sweet. Chinese original / 中文原文：taste：资料概括鲜醇、清甜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 history： An old county-gazetteer index records naming the tea Yandang Maofeng for its quality characteristics in 1963 and its inclusion among provincial famous teas in 1986. It also preserves earlier names such as Yanshan Tea, indicating chronological layers between the modern name and earlier local tea history. Chinese original / 中文原文：history：旧县志索引记1963年按品质特点定名雁荡毛峰、1986年列省级名茶。它同时保留雁山茶等旧称，提示现代茶名与较早地方茶史存在时间层次。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Yueqing County Gazetteer · Volume 12: Forestry, Specialty Products and Animal Husbandry | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/c741e4899b74475bae08bfd452f2da15.pdf Chinese original / 中文原文：乐清县志·卷十二林业特产畜牧业 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/c741e4899b74475bae08bfd452f2da15.pdf culture： Temple tea practices on Mount Yandang, mountain sightseeing and a grateful tea-picking monkey legend together form local cultural memory. Animal tea-picking episodes are presented as story versions, not processing history. Chinese original / 中文原文：culture：雁荡山寺院茶事、山岳游览与猴茶报恩传说共同构成地方文化记忆；动物采茶情节作为故事版本展示，不写成制茶史实。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Step-by-step processing / Yandang Maofeng production techniques recorded in the local gazetteer Chinese original / 中文原文：逐步工序 / 地方志所记雁荡毛峰制作技艺 The summary's misreading is corrected against the original, retaining initial baking and final baking as separate stages. “Yandang Maofeng Production Skills,” book page 1834. Chinese original / 中文原文：按照原件纠正摘要误识，烘坯与最终烘焙分别保留。 书1834页“雁荡毛峰制作技艺” 1. Picking fresh leaves ： Operations explicitly listed in the local gazetteer, with no temperature or duration parameters in this passage. Key observations: Chinese original / 中文原文：1. 鲜叶采摘：地方志明确列出的工序，未在本段给出温度、时长参数。 关键观察： Yueqing local gazetteer · Part 34, Culture | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Chinese original / 中文原文：乐清地方志·第三十四篇文化 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf 2. Heat-fixing ： Operations explicitly listed in the local gazetteer, with no temperature or duration parameters in this passage. Key observations: Chinese original / 中文原文：2. 杀青：地方志明确列出的工序，未在本段给出温度、时长参数。 关键观察： Yueqing local gazetteer · Part 34, Culture | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Chinese original / 中文原文：乐清地方志·第三十四篇文化 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf 3. Rolling ： Operations explicitly listed in the local gazetteer, with no temperature or duration parameters in this passage. Key observations: Chinese original / 中文原文：3. 揉捻：地方志明确列出的工序，未在本段给出温度、时长参数。 关键观察： Yueqing local gazetteer · Part 34, Culture | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Chinese original / 中文原文：乐清地方志·第三十四篇文化 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf 4. Baking the tea base ： Operations explicitly listed in the local gazetteer, with no temperature or duration parameters in this passage. Key observations: Chinese original / 中文原文：4. 烘坯：地方志明确列出的工序，未在本段给出温度、时长参数。 关键观察： Yueqing local gazetteer · Part 34, Culture | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Chinese original / 中文原文：乐清地方志·第三十四篇文化 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf 5. Straightening and bringing out down ： Operations explicitly listed in the local gazetteer, with no temperature or duration parameters in this passage. Key observations: Chinese original / 中文原文：5. 理条提毫：地方志明确列出的工序，未在本段给出温度、时长参数。 关键观察： Yueqing local gazetteer · Part 34, Culture | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Chinese original / 中文原文：乐清地方志·第三十四篇文化 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf 6. Baking ： Operations explicitly listed in the local gazetteer, with no temperature or duration parameters in this passage. Key observations: Chinese original / 中文原文：6. 烘焙：地方志明确列出的工序，未在本段给出温度、时长参数。 关键观察： Yueqing local gazetteer · Part 34, Culture | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Chinese original / 中文原文：乐清地方志·第三十四篇文化 | https://zjjcmspublic.oss-cn-hangzhou-zwynet-d01-a.internet.cloud.zj.gov.cn/jcms_files/jcms1/web1828/site/attach/0/237f814531024083b102f48266bfb01c.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Relatively fine, tight, slightly curved strands, green with visible down; clear, bright liquor tending toward tender green. Chinese original / 中文原文：外形与汤色原描述：条索较细紧、略弯，色绿显毫，茶汤清亮偏嫩绿。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Source description of aroma ： Public materials summarize it as having a subtle, refined aroma. Chinese original / 中文原文：香气来源描述：公开资料以清幽香气概括。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Source description of taste ： The material summarizes the taste as fresh, mellow, clean and sweet. Chinese original / 中文原文：滋味来源描述：资料概括鲜醇、清甜。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: fine, tightly rolled and slightly curved, emerald green with visible down; liquor colour: bright tender green; aroma: delicate, lingering fresh fragrance; taste: fresh, mellow and refreshing; infused leaves: tender, even and lively. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：细紧微曲、翠绿显毫；汤色：嫩绿明亮；香气：清香幽长；滋味：鲜醇爽口；叶底：嫩匀鲜活 Evidence Status: source_supported； Location in the source: Introduction to the topic ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：专题简介；适用范围： Tea Encyclopedia · Yandang Maofeng (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·雁荡毛峰（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The gazetteer’s technique section does not provide the five sensory dimensions; sensory qualities are not inferred from processing. Chinese original / 中文原文：该地方志技艺段未提供干茶、汤色、香气、滋味、叶底五项，不从工艺推演感官。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yandang Maofeng Chinese original / 中文原文：实物图：雁荡毛峰干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20419112 https://www.pwsannong.com/booklib/database/sublibrary?ID=1425&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Yandang Maofeng, and the gallery title explicitly labels the image 'Yandang Maofeng Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. Chinese original / 中文原文：对应依据：公开专题名称为雁荡毛峰；图集标题明确标注“雁荡毛峰干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Wuniu Early Tea Chinese original / 中文原文：乌牛早茶 Yongjia County, Wenzhou, Zhejiang Chinese original / 中文原文：浙江省温州市永嘉县 identity： This entry is the finished Yongjia Wuniuzao green tea. Wuniuzao is also a cultivar name; growing it elsewhere does not automatically confer Yongjia GI identity. Chinese original / 中文原文：identity：本条为永嘉乌牛早成品绿茶；乌牛早也是茶树品种名，异地种植同品种并不自动获得永嘉地理标志身份。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Standard project for the GI product Wuniuzao tea | https://std.samr.gov.cn/gb/search/gbDetailed?id=E116673E0752A3B7E05397BE0A0AC6BF Chinese original / 中文原文：地理标志产品乌牛早茶标准计划 | https://std.samr.gov.cn/gb/search/gbDetailed?id=E116673E0752A3B7E05397BE0A0AC6BF process： Clause 5.3 of the official full text of GB/T 20360—2006 has been checked: fresh leaves are graded and spread, then undergo initial pan-firing, cooling and moisture redistribution, finishing pan-firing, stem and foreign-matter removal, and packaging. The standard permits traditional tea-firing pans, electrically heated tea-firing machines, and other processing methods. This paragraph applies only to Wuniuzao Tea made from fresh leaves of the local Jiaming No. 1 cultivar within the protected area in Yongjia, Zhejiang; tea from the same cultivar grown elsewhere is not automatically equated with it. Chinese original / 中文原文：process：已核对GB/T 20360—2006官方全文第5.3条：鲜叶分级摊青后进入青锅，再摊凉回潮、辉锅，随后拣梗剔杂并包装。该标准允许传统炒茶锅或电热炒茶机等加工方式；本段仅适用于浙江永嘉保护范围内、以本地嘉茗1号鲜叶制成的乌牛早茶，不把异地产同品种茶一概等同。 Verification status: primary_source_verified Chinese original / 中文原文：核验状态：primary_source_verified GB/T 20360—2006, Product of Geographical Indication: Wuniuzao Tea (official online full text). | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 Chinese original / 中文原文：GB/T 20360—2006 地理标志产品 乌牛早茶（官方在线全文） | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 appearance： Typically flat, even, lustrous tender-green dry tea with fairly prominent pointed buds and clear, bright liquor. Chinese original / 中文原文：appearance：典型为扁平而整齐、嫩绿光润的干茶，芽锋较显，茶汤清亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 aroma： The public entry describes a high, fresh aroma. Chinese original / 中文原文：aroma：公开条目描述香气高鲜。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 taste： The public entry describes a sweet, mellow and refreshing taste. Chinese original / 中文原文：taste：公开条目描述甘醇爽口。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 history： A 2015 interview recalls Yongjia’s development of early tea in the 1980s, promotion as an improved cultivar in 1990, and local acquisition of the trademark in 1999, showing that the modern regional brand’s formation involves more than one ancient origin date. Chinese original / 中文原文：history：2015年采访回顾20世纪80年代永嘉发展早茶、1990年作为良种推广及1999年地方收购商标等阶段，说明现代区域品牌的形成并非仅有一个古老起源日期。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Wuniuzao: when will the brand confusion be resolved? | https://www.xinhuanet.com/politics/2015-05/30/c_127858647.htm Chinese original / 中文原文：乌牛早，品牌纠结何时解 | https://www.xinhuanet.com/politics/2015-05/30/c_127858647.htm culture： Early-spring picking and processing, local trademarks and shared regional branding give Wuniuzao both an agricultural-season culture and a modern history of tea-industry organisation. Its early-sprouting advantage does not establish a fixed market-release date every year. Chinese original / 中文原文：culture：早春采制、地方商标和区域公共品牌建设，使乌牛早同时具有农时文化与现代茶业组织史。早芽优势不能据此推断每年固定上市日期。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Wuniuzao: when will the brand confusion be resolved? | https://www.xinhuanet.com/politics/2015-05/30/c_127858647.htm Chinese original / 中文原文：乌牛早，品牌纠结何时解 | https://www.xinhuanet.com/politics/2015-05/30/c_127858647.htm Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Step-by-step processing / Processes listed in the official standard Chinese original / 中文原文：逐步工序 / 官方标准列示工序 Clause 5.3 of the official full text of GB/T 20360—2006 has been checked: fresh leaves are graded and spread, then undergo initial pan-firing, cooling and moisture redistribution, finishing pan-firing, stem and foreign-matter removal, and packaging. The standard permits traditional tea-firing pans, electrically heated tea-firing machines, and other processing methods. This paragraph applies only to Wuniuzao Tea made from fresh leaves of the local Jiaming No. 1 cultivar within the protected area in Yongjia, Zhejiang; tea from the same cultivar grown elsewhere is not automatically equated with it. Chinese original / 中文原文：已核对GB/T 20360—2006官方全文第5.3条：鲜叶分级摊青后进入青锅，再摊凉回潮、辉锅，随后拣梗剔杂并包装。该标准允许传统炒茶锅或电热炒茶机等加工方式；本段仅适用于浙江永嘉保护范围内、以本地嘉茗1号鲜叶制成的乌牛早茶，不把异地产同品种茶一概等同。 1. Grade and spread the fresh leaves ： Step 1 in the official processing route: grade and spread fresh leaves. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：1. 鲜叶分级摊青：官方加工流程中的第 1 道工序：鲜叶分级摊青。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 GB/T 20360—2006, Product of Geographical Indication: Wuniuzao Tea (official online full text). | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 Chinese original / 中文原文：GB/T 20360—2006 地理标志产品 乌牛早茶（官方在线全文） | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 2. Initial pan-firing ： Step 2 in the official processing route: first-pan heat-fixing. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：2. 青锅：官方加工流程中的第 2 道工序：青锅。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 GB/T 20360—2006, Product of Geographical Indication: Wuniuzao Tea (official online full text). | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 Chinese original / 中文原文：GB/T 20360—2006 地理标志产品 乌牛早茶（官方在线全文） | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 3. Cooling and moisture equilibration ： Third stage in the official process: cooling and moisture equilibration. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：3. 摊凉回潮：官方加工流程中的第 3 道工序：摊凉回潮。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 GB/T 20360—2006, Product of Geographical Indication: Wuniuzao Tea (official online full text). | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 Chinese original / 中文原文：GB/T 20360—2006 地理标志产品 乌牛早茶（官方在线全文） | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 4. Finishing pan-firing ： Fourth stage in the official process: final pan-firing. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：4. 辉锅：官方加工流程中的第 4 道工序：辉锅。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 GB/T 20360—2006, Product of Geographical Indication: Wuniuzao Tea (official online full text). | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 Chinese original / 中文原文：GB/T 20360—2006 地理标志产品 乌牛早茶（官方在线全文） | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 5. Removing stems and extraneous material ： Stage 5 in the official process: stem and impurity removal. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：5. 拣梗剔杂：官方加工流程中的第 5 道工序：拣梗剔杂。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 GB/T 20360—2006, Product of Geographical Indication: Wuniuzao Tea (official online full text). | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 Chinese original / 中文原文：GB/T 20360—2006 地理标志产品 乌牛早茶（官方在线全文） | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 6. Packaging ： Stage 6 in the official process: packaging. Key observations: Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred. Chinese original / 中文原文：6. 包装：官方加工流程中的第 6 道工序：包装。 关键观察：本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。 GB/T 20360—2006, Product of Geographical Indication: Wuniuzao Tea (official online full text). | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 Chinese original / 中文原文：GB/T 20360—2006 地理标志产品 乌牛早茶（官方在线全文） | https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=F947389ADA723AB45FB74CE6B8627A19 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： Typically flat, even, lustrous tender-green dry tea with fairly prominent pointed buds and clear, bright liquor. Chinese original / 中文原文：外形与汤色原描述：典型为扁平而整齐、嫩绿光润的干茶，芽锋较显，茶汤清亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Source description of aroma ： The public entry describes a high, fresh aroma. Chinese original / 中文原文：香气来源描述：公开条目描述香气高鲜。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Source description of taste ： The public entry describes a sweet, mellow and refreshing taste. Chinese original / 中文原文：滋味来源描述：公开条目描述甘醇爽口。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Publisher's public feature / ungraded finished-tea description ： Dry-leaf appearance: flat, smooth, upright, elegant, uniform, with clear bud tips and slight down, lustrous tender green. Liquor colour: clear and bright. Aroma: pronounced and fresh. Taste: sweet, mellow, refreshing. Infused leaves: plump, robust, uniform intact shoots, bright tender green. Chinese original / 中文原文：出版社公开专题／未分等级的成茶描述：干茶外形：扁平光滑、挺秀匀齐，芽锋明显、微显毫，嫩绿光润；汤色：清澈明亮；香气：高鲜；滋味：甘醇爽口；叶底：肥壮、匀齐成朵，嫩绿明亮 Evidence Status: source_supported； Location in the source: Finished-tea paragraph in the public entry “Wuniuzao Tea / Product Characteristics” ； Scope: Excludes the leaf shape, colour and bud-and-leaf traits of the Wuniuzao cultivar on the same page. Uses only explicit finished-tea appearance and internal-quality descriptions. Chinese original / 中文原文：证据状态：source_supported；原文位置：公开条目“乌牛早茶／产品特性”成品段；适用范围：排除同页“乌牛早”茶树品种的叶形、叶色和芽叶性状；仅采用明确成茶外形和内质部分。 Tea Encyclopedia · Wuniuzao (public preview) | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Chinese original / 中文原文：茶百科·乌牛早（公开预览） | https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry Wuniuzao tea Chinese original / 中文原文：实物图：乌牛早干茶 https://www.pwsannong.com/booklib/zpimage.zhtml?type=logo&SiteID=123&ID=20418538 https://www.pwsannong.com/booklib/database/sublibrary?ID=1402&BaseID=1334&SiteID=123 Basis for the match: The public feature is titled Wuniuzao, and the gallery title explicitly labels the image 'Wuniuzao Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. The library has recorded the source name as an alias of Wuniuzao Tea. Chinese original / 中文原文：对应依据：公开专题名称为乌牛早；图集标题明确标注“乌牛早干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为乌牛早茶的别名。 The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained. Chinese original / 中文原文：来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。 Sample scope ： A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained. Chinese original / 中文原文：样本范围：来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。 Songxi Green Tea Chinese original / 中文原文：松溪绿茶 Songxi County, Nanping, Fujian Chinese original / 中文原文：福建省南平市松溪县 identity： Regional green tea is one of Songxi’s main tea products. Different processing styles under the regional name require separate identification, not interchange with Fuding White Tea or Anxi Tieguanyin. Chinese original / 中文原文：identity：松溪地域绿茶是当地主要茶业产品之一。地域名下的不同加工花色须另行识别，不能与福鼎白茶或安溪铁观音混用。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm process： The institution lists picking, spreading, heat-fixing, cooling, rolling, initial drying/shaping, drying, and refining. It also describes local development of steamed green tea and matcha-related processing, but not all Songxi Green Tea can be treated as matcha. Chinese original / 中文原文：process：机构介绍列采摘、摊青、杀青、摊凉、揉捻、初烘做形、干燥和精制；同时说明当地发展蒸青绿茶与抹茶相关加工，但不能把全部松溪绿茶都当成抹茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm appearance： The material describes fine, tightly formed, green and lustrous strands and yellow-green bright liquor. Chinese original / 中文原文：appearance：资料描述条索紧细、色泽绿润，茶汤黄绿明亮。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm aroma： The material describes a fresh, tender and lasting aroma. Chinese original / 中文原文：aroma：资料描述香气鲜嫩而持久。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm taste： The material describes richness, mellowness and a sweet aftertaste. Chinese original / 中文原文：taste：资料描述浓醇、回甘。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm history： The mission’s introduction records Songxi being called a champion tea county in the 1980s for yield and quality. Its Song-dynasty tribute-tea account is a modern institutional retelling; the earliest original document has not been checked. Chinese original / 中文原文：history：使团介绍记20世纪80年代松溪因茶叶单产与品质获得茶叶状元县称誉。其宋代贡茶叙述是现代机构转述，最早文献原件尚未核对。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm culture： Steamed green tea production for export, local recognition as a tea-producing area, and international geographical indication promotion trace Songxi tea’s cultural passage from local life to overseas audiences. Chinese original / 中文原文：culture：蒸青出口生产、地方茶乡称誉与跨国地理标志推介，构成松溪茶从地方生活进入海外传播的文化线索。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Step-by-step processing / Product promotion by the Mission to the EU / principal processes Chinese original / 中文原文：逐步工序 / 驻欧盟使团产品推介／主工序 Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure. Chinese original / 中文原文：仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。 1. Picking ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：1. 采摘：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm 2. Spreading fresh leaves ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：2. 摊青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm 3. Heat-fixing ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：3. 杀青：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm 4. Spreading to cool ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：4. 摊凉：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm 5. Rolling ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：5. 揉捻：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm 6. Initial baking and shaping ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：6. 初烘做形：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm 7. Drying ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：7. 干燥：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm 8. Refining ： Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters. Key observations: Chinese original / 中文原文：8. 精制：来源依次列出的工序节点；公开介绍没有给出完整设备参数。 关键观察： Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The material describes fine, tightly formed, green and lustrous strands and yellow-green bright liquor. Chinese original / 中文原文：外形与汤色原描述：资料描述条索紧细、色泽绿润，茶汤黄绿明亮。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Source description of aroma ： The material describes a fresh, tender and lasting aroma. Chinese original / 中文原文：香气来源描述：资料描述香气鲜嫩而持久。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Source description of taste ： The material describes richness, mellowness and a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：资料描述浓醇、回甘。 Evidence Status: source_supported； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：；适用范围：见具体记录标题与原文 Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Named public material / quality description ： Dry-leaf appearance: fine, tight strips, lustrous green. Liquor colour: bright yellow-green. Aroma: fresh, tender, high, brisk and lasting. Taste: rich and mellow with returning sweetness. Infused leaves: bright tender green. Chinese original / 中文原文：具名公开资料／品质描述：干茶外形：条索紧细，色泽绿润；汤色：黄绿明亮；香气：鲜嫩高爽、持久；滋味：浓醇回甘；叶底：嫩绿明亮 Evidence Status: source_supported； Location in the source: Feature introduction or quality passage on the named public original page; see source. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_supported；原文位置：具名公开原页的专题简介或品质段；见来源；适用范围：见具体记录标题与原文 Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25) | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Chinese original / 中文原文：福建茶叶：中欧地理标志协定产品推介（二十五） | https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Songxi green tea liquor and leaves during infusion Chinese original / 中文原文：实物图：松溪绿茶茶汤与冲泡中的茶叶 https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/W020220523766786264158.png https://eu.china-mission.gov.cn/ssht/ddbz20210609/202205/t20220523_10691486.htm Basis for the match: The 9.png image follows the original Songxi Green Tea heading and identity passage and directly corresponds to that section. The actual pixels show liquor and leaves in a transparent cup; it is not labelled a dry-tea image. The original watermark is retained. Chinese original / 中文原文：对应依据：原文松溪绿茶小标题及身份段之后的9.png，图片与该分节直接对应；实际像素为透明杯中的茶汤和叶片，不标作干茶图。保留原有水印。 Image copyright belongs to the original rights holder. The original and its attribution are retained for private reference; no separate redistribution permission has been obtained. Chinese original / 中文原文：图片版权归原权利人；保留原图和出处供私有资料参照，未取得独立再传播许可。 Zhucheng Green Tea Chinese original / 中文原文：诸城绿茶 Zhucheng City, Weifang, Shandong. GI protection requirements list the areas of Taolin Township, Huanghua Town and Linjiacun Town. Taolin's administrative name is retained as stated in that protection text. Chinese original / 中文原文：山东省潍坊市诸城市。地理标志保护要求列桃林乡、皇华镇、林家村镇3个乡镇辖域；桃林名称按该保护文本保留。 identity： A regional green-tea product series developed in the Zhucheng production area; the protection requirements cover both curled and flat forms. The name denotes the origin and finished-product system, not a single tea cultivar. Origin: Zhucheng, Weifang, Shandong Province. The geographical indication protection requirements list the territories of Taolin Township, Huanghua Town, and Linjiacun Town; “Taolin” is retained as named in that protection text. Chinese original / 中文原文：identity：诸城产区形成的地域绿茶产品系列，保护要求同时覆盖卷曲形与扁形。名称指向产地及成品体系，不是单一茶树品种。 产地：山东省潍坊市诸城市。地理标志保护要求列桃林乡、皇华镇、林家村镇3个乡镇辖域；桃林名称按该保护文本保留。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf process： The curled-form route centres on spreading, heat-fixing, rolling, second drying, shaping and drying, and aroma enhancement, followed by packaging and storage. The flat form undergoes spreading, heat-fixing, straightening, shaping and flattening, and final pan-drying, then packaging and storage. The shaping stages differ between the two routes. Chinese original / 中文原文：process：卷曲形以摊青、杀青、揉捻、二青、做形烘干、提香为主线，再包装入库。扁形经摊青、杀青、理条、做形压扁、辉干，再包装入库；两条路线的造形环节不同。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf appearance： Curled form: tight curls, fairly even, thick leaves, ranging by grade from emerald to dark green. Flat form: flat and even with thick leaves, ranging from tender to deep green. Chinese original / 中文原文：appearance：卷曲形条索卷曲紧结、较匀整，叶质厚，色泽随等级呈翠绿至墨绿；扁形平整且叶质厚，呈嫩绿至深绿。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf aroma： The protection requirements list chestnut, fresh and other aromas by shape and grade. Higher grades emphasise rich or high, lasting chestnut fragrance; this cannot establish that every batch has the same aroma profile. Chinese original / 中文原文：aroma：保护要求按形态及等级列栗香、清香等表现；较高等级强调栗香浓郁或高长，不能据此断言每批产品香型相同。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf taste： Taste is chiefly described as mellow; liquor varies by shape and grade from light green to yellow-green, with brightness required. Chinese original / 中文原文：taste：滋味以醇为主要描述；汤色依形态及等级为嫩绿或黄绿，要求明亮。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf history： Modern industrial history can be traced in a 2009 report on the All China Federation of Supply and Marketing Cooperatives website about the Zhucheng Tea Association and Wang Jingchang: technical extension, the introduction of suitable cultivars and clean-processing demonstrations were already underway locally. A 2022 culture-and-tourism report states that Zhao Yongqing established Yingqing Tea Factory in 2001. This is one operator's experience, not a universal origin date for Zhucheng Green Tea. The Zhucheng Green Tea production code was issued and implemented in 2022, and the annex to Announcement No. 646 of 2025 continues to list its product protection requirements. Chinese original / 中文原文：history：现代产业史可从2009年供销总社网站对诸城茶业协会及王景昌的报道观察到：当地已开展技术推广、适制品种引进和清洁化加工示范。2022年文旅报道记载赵永青于2001年创立颖青茶厂，这是具体经营者的经历，并非诸城绿茶的统一起源年。诸城绿茶生产技术规程于2022年发布实施；2025年第646号公告附件继续列明其产品保护要求。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Wang Jingchang | https://www.chinacoop.gov.cn/HTML/2009/10/20/35537.html Chinese original / 中文原文：王景昌 | https://www.chinacoop.gov.cn/HTML/2009/10/20/35537.html East Asian Capital of Culture | Weifang’s Zhao Yongqing and Her Yingqing Tea — China Culture and Tourism. | https://www.ccmapp.cn/news/detail?categoryid=&categoryname=%E6%9C%AC%E7%BD%91%E5%8E%9F%E5%88%9B&id=2ab703d2-e38d-4606-9e53-8cfce6cf0e49 Chinese original / 中文原文：东亚文化之都 | 潍坊赵永青和她的颖青茶-文旅中国 | https://www.ccmapp.cn/news/detail?categoryid=&categoryname=%E6%9C%AC%E7%BD%91%E5%8E%9F%E5%88%9B&id=2ab703d2-e38d-4606-9e53-8cfce6cf0e49 DB3707/T 045-2022 Technical Procedure for Zhucheng Green Tea Production | https://std.samr.gov.cn/db/search/stdDBDetailed?id=0C5C0D460977FFDEE06397BE0A0AC2E5 Chinese original / 中文原文：DB3707/T 045-2022 诸城绿茶生产技术规程 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=0C5C0D460977FFDEE06397BE0A0AC2E5 Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf culture： The Yingqing case shows family tea-making experience developing alongside expert guidance and cooperative training. Local craft transmission extends into educational visits, hands-on picking and processing, and tea-tree adoption. These are practices of specific companies and local tea culture, not rituals shared by every Zhucheng tea farmer. Chinese original / 中文原文：culture：颖青案例呈现了家传制茶经验、专家指导与合作社培训共同发展的过程。当地将技艺传习延伸到研学、体验采制和认领茶树等活动；这些是具体茶企及地方茶文化实践，不能概括成所有诸城茶农共有的仪式。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed East Asian Capital of Culture | Weifang’s Zhao Yongqing and Her Yingqing Tea — China Culture and Tourism. | https://www.ccmapp.cn/news/detail?categoryid=&categoryname=%E6%9C%AC%E7%BD%91%E5%8E%9F%E5%88%9B&id=2ab703d2-e38d-4606-9e53-8cfce6cf0e49 Chinese original / 中文原文：东亚文化之都 | 潍坊赵永青和她的颖青茶-文旅中国 | https://www.ccmapp.cn/news/detail?categoryid=&categoryname=%E6%9C%AC%E7%BD%91%E5%8E%9F%E5%88%9B&id=2ab703d2-e38d-4606-9e53-8cfce6cf0e49 Step-by-step processing / Announcement No. 646 / curled type Chinese original / 中文原文：逐步工序 / 第646号公告 / 卷曲形 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： Stage 1 of this product version in the cited protection requirements: spreading. Key observations: Chinese original / 中文原文：1. 摊青：所引保护要求中本产品版本的第1道环节：摊青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： Stage 3 of this product version in the cited protection requirements: rolling. Key observations: Chinese original / 中文原文：3. 揉捻：所引保护要求中本产品版本的第3道环节：揉捻。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Second heating ： Stage 4 of this product version in the cited protection requirements: second firing. Key observations: Chinese original / 中文原文：4. 二青：所引保护要求中本产品版本的第4道环节：二青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Shaping and baking dry ： Fifth stage of this product version in the cited protection requirements: shaping and drying. Key observations: Chinese original / 中文原文：5. 做形烘干：所引保护要求中本产品版本的第5道环节：做形烘干。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Aroma development ： Step 6 for this product version in the cited protection requirements: aroma development. Key observations: Chinese original / 中文原文：6. 提香：所引保护要求中本产品版本的第6道环节：提香。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Packaging ： Stage 7 of this product version in the cited protection requirements: packaging. Key observations: Chinese original / 中文原文：7. 包装：所引保护要求中本产品版本的第7道环节：包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 8. Placing in storage ： Stage 8 of this product version in the cited protection requirements: warehouse storage. Key observations: Chinese original / 中文原文：8. 入库：所引保护要求中本产品版本的第8道环节：入库。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / flat-shaped Chinese original / 中文原文：逐步工序 / 第646号公告 / 扁形 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： Stage 1 of this product version in the cited protection requirements: spreading. Key observations: Chinese original / 中文原文：1. 摊青：所引保护要求中本产品版本的第1道环节：摊青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Straightening ： Step 3 for this product version in the cited protection requirements: leaf alignment. Key observations: Chinese original / 中文原文：3. 理条：所引保护要求中本产品版本的第3道环节：理条。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Shaping (flattening) ： Fourth stage of this product version in the cited protection requirements: shaping by flattening. Key observations: Chinese original / 中文原文：4. 做形（压扁）：所引保护要求中本产品版本的第4道环节：做形（压扁）。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Polishing and drying ： Stage 5 of this product version in the cited protection requirements: final pan-drying. Key observations: Chinese original / 中文原文：5. 辉干：所引保护要求中本产品版本的第5道环节：辉干。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Packaging ： Stage 6 of this product version in the cited protection requirements: packaging. Key observations: Chinese original / 中文原文：6. 包装：所引保护要求中本产品版本的第6道环节：包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Placing in storage ： Step 7 for this product version in the cited protection requirements: warehousing. Key observations: Chinese original / 中文原文：7. 入库：所引保护要求中本产品版本的第7道环节：入库。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： (1) Curled form. Dry-leaf appearance: fine, tight, curled, even strips with thick leaves; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: rich yet fresh chestnut aroma, ranging from fresh and tender to fairly clean; liquor colour ranges from bright tender green to fairly bright yellow, but must not be cloudy; taste is mellow; infused leaves range from bright to fairly bright, but must not be mottled. (2) Flat form. Dry-leaf appearance: flat, with thick leaves, ranging from smooth to fairly flat by grade; colour ranges from tender green to deep green; even and clean. Internal qualities: rich yet fresh chestnut aroma, ranging from chestnut fragrance to fresh fragrance; liquor colour ranges from bright yellow-green to fairly bright yellow-green. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：（1）卷曲形。外形：条索细紧、卷曲、匀整、叶片肥厚；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎；内质：栗香浓郁而清爽，从鲜嫩到尚纯；汤色从嫩绿明亮到黄尚亮，但不得浑浊；滋味醇；叶底从明亮到尚亮，但不得花杂。（2）扁形。外形：外形扁平，叶片肥厚，不同级别茶叶从光滑到尚平；色泽从嫩绿到深绿；匀整洁净。内质：栗香浓郁而清爽，从栗香到清香；汤色从黄绿明亮到黄绿尚亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 928. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第928页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Original descriptions of dry-leaf appearance and liquor colour ： Curled form: tight curls, fairly even, thick leaves, ranging by grade from emerald to dark green. Flat form: flat and even with thick leaves, ranging from tender to deep green. Chinese original / 中文原文：外形与汤色原描述：卷曲形条索卷曲紧结、较匀整，叶质厚，色泽随等级呈翠绿至墨绿；扁形平整且叶质厚，呈嫩绿至深绿。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Source description of aroma ： The protection requirements list chestnut, fresh and other aromas by shape and grade. Higher grades emphasise rich or high, lasting chestnut fragrance; this cannot establish that every batch has the same aroma profile. Chinese original / 中文原文：香气来源描述：保护要求按形态及等级列栗香、清香等表现；较高等级强调栗香浓郁或高长，不能据此断言每批产品香型相同。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Source description of taste ： Taste is chiefly described as mellow; liquor varies by shape and grade from light green to yellow-green, with brightness required. Chinese original / 中文原文：滋味来源描述：滋味以醇为主要描述；汤色依形态及等级为嫩绿或黄绿，要求明亮。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：第646号公告附件：诸城绿茶地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf&showname=2.+%E5%AE%9D%E5%9D%BB%E5%A4%A7%E8%91%B1%E7%AD%89870%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 2025 GI protection requirements / curled shape (across grades). ： Dry-leaf appearance: fine, tight, curled, even strips with thick leaves, emerald to dark green; withered-yellow colour or broken leaves are not permitted. Liquor colour: bright tender green to yellow and fairly bright, without cloudiness. Aroma: rich, fresh chestnut notes, ranging from fresh and tender to fairly clean. Taste: mellow. Infused leaves: bright to fairly bright, without mixed, uneven colours. Chinese original / 中文原文：2025地理标志保护要求 / 卷曲形（跨等级范围）：干茶外形：条索细紧、卷曲、匀整、叶片肥厚；翠绿到墨绿，不得枯黄、断碎；汤色：嫩绿明亮到黄尚亮，不得浑浊；香气：栗香浓郁而清爽，从鲜嫩到尚纯；滋味：醇；叶底：明亮到尚亮，不得花杂 Evidence Status: primary_source_verified； Location in the source: PDF pages 928–930, Zhucheng Green Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第928—930页，诸城绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / flat shape (not all five dimensions supplied). ： Dry-leaf appearance: flat, thick leaves, from smooth to reasonably flat, tender green to dark green, uniform and clean. Liquor colour: bright yellow-green to reasonably bright yellow-green. Aroma: rich yet fresh chestnut notes, ranging from chestnut to a fresh aroma. Chinese original / 中文原文：2025地理标志保护要求 / 扁形（未给全五项）：干茶外形：扁平，叶片肥厚；光滑到尚平；嫩绿到深绿；匀整洁净；汤色：黄绿明亮到黄绿尚亮；香气：栗香浓郁而清爽，从栗香到清香 Evidence Status: primary_source_verified； Location in the source: PDF pages 928–930, Zhucheng Green Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第928—930页，诸城绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： The current administrative areas of three townships and towns in Zhucheng, Shandong: Taolin Township, Huanghua Town and Linjiacun Town. Chinese original / 中文原文：保护产地范围：山东省诸城市桃林乡、皇华镇、林家村镇3个乡镇现辖行政区域 Raw materials & cultivars ： Use Dashanlü No. 1, Dashanlü No. 2 and other cultivars suitable for Zhucheng green tea. Chinese original / 中文原文：原料与品种：选用大山绿1号、大山绿2号等以及适制诸城绿茶的品种 Growing environment ： Plots must be sheltered from wind and face the sun, with brown or brown-type soil, a pH of 5.5–6.8, organic matter content ≥1.0%, soil depth of at least 60 cm, and groundwater at least 100 cm below the surface. Chinese original / 中文原文：生长环境：要求地块背风向阳，棕壤或棕壤性土壤，土壤pH值5.5～6.8，有机质含量≥1.0%，土层厚度不低于60cm，地下水位在100cm以下 Plucking requirements ： 1. Picking seasons. Spring tea is picked from mid-March to early June; autumn tea from early September to early October. 2. Picking standards. (1) Special grade: one bud and one just-unfolding leaf to one bud and one leaf, predominantly the former, with fully unfolded one-bud-one-leaf shoots at most 10%. (2) Grade 1: mainly one bud and one leaf to one bud and two just-unfolding leaves, with one-bud-two-leaf shoots at most 15%. (3) Grade 2: mainly one bud and two leaves to one bud and three just-unfolding leaves, with one-bud-three-leaf shoots at most 20%. Chinese original / 中文原文：采摘要求：1.采摘时间。春茶采摘期在每年3月中旬至6月上旬。秋茶采摘期在9月上旬至10月上旬。2.采摘标准。（1）特级。一芽一叶初展至一芽一叶，一芽一叶初展为主，一芽一叶占10%以下。（2）一级。一芽一叶至一芽二叶初展为主，含一芽二叶占15%以下。（3）二级。一芽二叶至一芽三叶初展为主，含一芽三叶占20%以下 Processing requirements ： 1. Process sequences. (1) Curled: spreading → heat-fixing → rolling → second heating → shaping and drying → aroma development → packing → storage. (2) Flat: spreading → heat-fixing → leaf alignment → shaping (flattening) → finishing pan-drying → packing → storage. 2. Requirements. Fresh leaves must be spread no more than 5 cm deep, with moisture loss controlled at 15%–20%. Heat-fixing temperature is 350–410°C. During shaping, start at a higher temperature and then reduce it for leaf alignment and shaping. Finish-pan-dry at about 120°C, completing the operation within half an hour. Chinese original / 中文原文：加工要求：1.工艺流程。（1）卷曲形。摊青→杀青→揉捻→二青→做形烘干→提香→包装→入库。（2）扁形。摊青→杀青→理条→做形（压扁）→辉干→包装→入库。2.工艺要求。鲜叶必须进行摊晾，摊放厚度不超过5cm，鲜叶失水率应控制在15%～20%之间。杀青温度控制在350～410℃之间。做形时按照先高后低的原则调整温度，进行理条、整形。辉干温度控制在120℃左右，时间在半小时内完成 Sensory qualities ： (1) Curled form. Dry-leaf appearance: fine, tight, curled, even strips with thick leaves; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: rich yet fresh chestnut aroma, ranging from fresh and tender to fairly clean; liquor colour ranges from bright tender green to fairly bright yellow, but must not be cloudy; taste is mellow; infused leaves range from bright to fairly bright, but must not be mottled. (2) Flat form. Dry-leaf appearance: flat, with thick leaves, ranging from smooth to fairly flat by grade; colour ranges from tender green to deep green; even and clean. Internal qualities: rich yet fresh chestnut aroma, ranging from chestnut fragrance to fresh fragrance; liquor colour ranges from bright yellow-green to fairly bright yellow-green. Chinese original / 中文原文：感官品质：（1）卷曲形。外形：条索细紧、卷曲、匀整、叶片肥厚；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎；内质：栗香浓郁而清爽，从鲜嫩到尚纯；汤色从嫩绿明亮到黄尚亮，但不得浑浊；滋味醇；叶底从明亮到尚亮，但不得花杂。（2）扁形。外形：外形扁平，叶片肥厚，不同级别茶叶从光滑到尚平；色泽从嫩绿到深绿；匀整洁净。内质：栗香浓郁而清爽，从栗香到清香；汤色从黄绿明亮到黄绿尚亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=928 Some words or parameters in the original appear anomalous. This entry organises only the source descriptions and does not use questionable physicochemical values to draw nutritional, health or production conclusions. Chinese original / 中文原文：原件个别字词或参数存在异常；本条只整理来源描述，不引用其可疑理化数值作为营养、健康或生产结论。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Zhucheng green tea (Yingqing flat sample) Chinese original / 中文原文：实物图：诸城绿茶干茶（颖青扁形样品） https://api.ccmapp.cn/apis/file/dl/source/629de2803238242fbbe0396e.jpg https://www.ccmapp.cn/news/detail?categoryid=&categoryname=%E6%9C%AC%E7%BD%91%E5%8E%9F%E5%88%9B&id=2ab703d2-e38d-4606-9e53-8cfce6cf0e49 Basis for the match: The original is a Zhao Yongqing/Yingqing Tea feature supplied by the local culture and tourism bureau, explicitly identifying Zhucheng origin. The dry-tea image appears between the paragraph about second-generation tea grower Wang Rong returning to manage Yingqing Tea and the description of Zhucheng Green Tea quality. The 1080×608 original was inspected individually and clearly shows flat dried tea leaves. Chinese original / 中文原文：对应依据：原文为当地文旅局供稿的赵永青及颖青茶专题，明确诸城产地；干茶图片位于“茶二代”王荣回乡经营颖青茶的段落与诸城绿茶品质描述之间。已逐图查看1080×608原图，确为扁平干燥茶叶。 Text and images supplied by the Zhucheng Culture and Tourism Bureau; the individual photographer is undisclosed. No open licence was found; attribution is retained for private research reference. Chinese original / 中文原文：图文由诸城市文化和旅游局提供，具体摄影者未披露；未见开放许可，保留出处用于私有资料参考。 Sample scope ： A Yingqing flat-shaped sample within Zhucheng Green Tea. It does not represent curled forms or all grades and batches; the original discloses no tea year or grade. Chinese original / 中文原文：样本范围：诸城绿茶中的颖青扁形样品；不代表卷曲形或所有等级批次，原文未披露茶叶年份、等级。 Haiyang Green Tea Chinese original / 中文原文：海阳绿茶 Haiyang, Yantai, Shandong, in the hills along the Yellow Sea coast. The sources include production examples from Liuge, Danluchun and Buheshan. Chinese original / 中文原文：山东省烟台市海阳市，黄海沿岸丘陵地带；所采来源包含留格、丹露春和步鹤山等生产实例。 identity： A regional green-tea product from Haiyang, commonly made in flat and curled forms. The entry covers local finished teas and tea-making culture; the regional name is not treated as a cultivar, and no individual brand represents the whole area. Origin: Haiyang, Yantai, Shandong, in the hills along the Yellow Sea. Sources include production examples from Liuge, Danluchun and Buheshan. Chinese original / 中文原文：identity：海阳市的地域绿茶产品，常见扁形与卷曲形制法。条目收录当地成品和制茶文化，不将地域名称当作茶树品种，也不把某一家品牌等同整个产区。 产地：山东省烟台市海阳市，黄海沿岸丘陵地带；所采来源包含留格、丹露春和步鹤山等生产实例。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml process： Local reporting describes the principal stages of airing, heat-fixing, rolling or pan-frying and shaping, and drying; the Liuge Wanghai example also records screening and sorting. Hand pan-firing uses techniques including shaking, scattering, tossing, cupping, pressing out, folding, rubbing, squeezing, pressing and polishing to achieve a flat or curled form. The full text of a unified processing standard was not obtained this round, so these accounts are not combined into an identical parameterised process for every manufacturer. Chinese original / 中文原文：process：当地报道涉及摊晾、杀青、揉捻或炒制造形、干燥等主要环节；留格望海案例还记有选筛分拣。手工炒制讲究抖、散、甩、扣、拓、搭、搓、挤、压、磨等手法，依据扁形或卷曲形要求成形。本轮未取得统一工艺标准全文，因此不拼成所有厂家完全一致的参数流程。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Haiyang, Yantai: small tea leaves drive a large industry that enriches local people | https://www.yantai.gov.cn/art/2023/11/6/art_41951_3153988.html Chinese original / 中文原文：烟台海阳：小茶叶撬动富民大产业 | https://www.yantai.gov.cn/art/2023/11/6/art_41951_3153988.html appearance： A local interview describes flat tea as flat, smooth, straight, lustrous dark green, and curled tea as coiled flower-like curls. This is a sensory overview of the reported product types; grades and batches still differ. Chinese original / 中文原文：appearance：地方采访将扁形描述为扁平光直、色泽墨绿润亮；卷曲形呈盘花卷曲。这里是所报道产品类型的感官概括，等级及批次仍有差异。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml aroma： Local reports often describe the flat form as bean-scented and the curled form as chestnut-scented. Specific aromas vary with raw materials, processing and storage. Chinese original / 中文原文：aroma：地方报道常以豆香描述扁形，以栗香描述卷曲形；具体香气依原料、加工及保存而变化。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml taste： In the report, flat tea tastes fresh and mellow with a sweet aftertaste and has tender-yellow liquor; curled tea tastes rich and mellow with a sweet aftertaste and has yellow-green, bright liquor. Chinese original / 中文原文：taste：报道中的扁形茶滋味鲜醇回甘，汤呈嫩黄；卷曲形滋味浓醇回甘，汤色黄绿明亮。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml history： Yantai's agricultural authorities record that Qian Zhenlei and his son tried planting tea in 2003, experienced setbacks in overwintering, introduced suitable cultivars again in 2006, and established Danluchun Tea Cooperative in 2008. This is only one operator's example of tea cultivation in northern China. A 2023 report on the Yantai government website states that Haiyang Green Tea was registered as a geographical-indication certification mark in 2017 and that its production techniques were included in Shandong's provincial intangible-cultural-heritage extension list in 2021. Chinese original / 中文原文：history：烟台农业部门记录钱振磊父子于2003年尝试种茶、经历越冬挫折，2006年再引进适制品种，2008年成立丹露春茶叶合作社。这只是一家经营者的北方种茶案例。烟台政府网站2023年报道记载海阳绿茶于2017年注册地理标志证明商标，制作技艺于2021年列入山东省省级非遗扩展项目。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Nineteen Years of Craftsmanship for a Fine Cup — Qian Zhenlei, Haiyang’s High-quality Farmer Training Participant. | https://nongye.yantai.gov.cn/art/2022/5/7/art_61274_2916763.html Chinese original / 中文原文：十九年“匠心”泡一壶好茶——记海阳市高素质农民学员钱振磊 | https://nongye.yantai.gov.cn/art/2022/5/7/art_61274_2916763.html Haiyang, Yantai: small tea leaves drive a large industry that enriches local people | https://www.yantai.gov.cn/art/2023/11/6/art_41951_3153988.html Chinese original / 中文原文：烟台海阳：小茶叶撬动富民大产业 | https://www.yantai.gov.cn/art/2023/11/6/art_41951_3153988.html culture： Local skills are shared through cooperative apprenticeships, tea-firing competitions, and picking/processing experiences. At a 2023 Shandong Provincial Cultural Center event, Haiyang Green Tea makers demonstrated pan-firing, showing how local tea craft enters public cultural spaces. Tea-garden visits and tea experiences are also documented practices. Chinese original / 中文原文：culture：当地通过合作社授徒、炒茶技能比赛和采制体验传播技艺。2023年山东省文化馆活动中，海阳绿茶制茶人员现场演示炒制过程，呈现了地方茶手艺走入公共文化空间的方式；茶园游与茶事体验也是报道中的实践。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Heritage | Shandong Provincial Cultural Centre: Strengthening the Long-Term Development of Grassroots Heritage Projects — Culture and Tourism China | https://www.ccmapp.cn/news/detail?categoryid=&categoryname=%E6%9C%AC%E7%BD%91%E5%8E%9F%E5%88%9B&id=3d4c8fe4-bb40-4b5d-bc4d-45b6d2bf4de7 Chinese original / 中文原文：非遗 | 山东省文化馆：增强基层非遗项目持续发展的后劲儿-文旅中国 | https://www.ccmapp.cn/news/detail?categoryid=&categoryname=%E6%9C%AC%E7%BD%91%E5%8E%9F%E5%88%9B&id=3d4c8fe4-bb40-4b5d-bc4d-45b6d2bf4de7 Haiyang, Yantai: small tea leaves drive a large industry that enriches local people | https://www.yantai.gov.cn/art/2023/11/6/art_41951_3153988.html Chinese original / 中文原文：烟台海阳：小茶叶撬动富民大产业 | https://www.yantai.gov.cn/art/2023/11/6/art_41951_3153988.html process： A report interviewing Zhang Zhigang of Haiyang Buheshan Cooperative records hand pan-firing at a high temperature of 180–200°C for more than 40 minutes, with one jin of fresh leaves producing approximately two liang of dry tea. The article does not specify the temperature measurement point or list a complete ordered sequence of processing stages, so it cannot be used to generate a main process. Chinese original / 中文原文：process：采访海阳步鹤山合作社张志刚的报道记录：手工炒制时处于180—200℃高温，持续40多分钟，一斤鲜叶制成约二两干茶。文章未说明温度测点，也没有列出完整有序加工环节，不能据此生成主流程。 Verification status: primary_source_verified； Only some processing features are provided, not a complete ordered sequence. Chinese original / 中文原文：核验状态：primary_source_verified；仅部分工艺特征，未提供完整有序流程。 Quality Shandong | Fine Tea from the Golden Coast: Haiyang Green Tea's Fragrance Travels Far | https://www.thepaper.cn/newsDetail_forward_17918139 Chinese original / 中文原文：好品山东丨黄金海岸出好茶 “海阳绿茶”香飘远 | https://www.thepaper.cn/newsDetail_forward_17918139 process： A government-republished report lists spreading, heat-fixing, shaping, drying, cooling and other operations at a competition and explains that techniques are interspersed. This describes a competition setting and does not yet establish a unified, complete processing order for Haiyang Green Tea. Chinese original / 中文原文：process：政府转载报道在比赛现场列举摊青、杀青、做形、干燥和摊凉等操作，并说明技法穿插进行；这属于赛事场景描述，尚不能据此确定海阳绿茶统一的完整加工顺序。 Verification status: primary_source_verified； Citation relationships or partial additions are listed separately, not independently counted as a main process. Chinese original / 中文原文：核验状态：primary_source_verified；引用关系或局部补充单列，不据此单独计入主流程。 Haiyang, Yantai: small tea leaves drive a large industry that enriches local people | https://www.yantai.gov.cn/art/2023/11/6/art_41951_3153988.html Chinese original / 中文原文：烟台海阳：小茶叶撬动富民大产业 | https://www.yantai.gov.cn/art/2023/11/6/art_41951_3153988.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： A local interview describes flat tea as flat, smooth, straight, lustrous dark green, and curled tea as coiled flower-like curls. This is a sensory overview of the reported product types; grades and batches still differ. Chinese original / 中文原文：外形与汤色原描述：地方采访将扁形描述为扁平光直、色泽墨绿润亮；卷曲形呈盘花卷曲。这里是所报道产品类型的感官概括，等级及批次仍有差异。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Source description of aroma ： Local reports often describe the flat form as bean-scented and the curled form as chestnut-scented. Specific aromas vary with raw materials, processing and storage. Chinese original / 中文原文：香气来源描述：地方报道常以豆香描述扁形，以栗香描述卷曲形；具体香气依原料、加工及保存而变化。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Source description of taste ： In the report, flat tea tastes fresh and mellow with a sweet aftertaste and has tender-yellow liquor; curled tea tastes rich and mellow with a sweet aftertaste and has yellow-green, bright liquor. Chinese original / 中文原文：滋味来源描述：报道中的扁形茶滋味鲜醇回甘，汤呈嫩黄；卷曲形滋味浓醇回甘，汤色黄绿明亮。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Interview with Liuge Wanghai Cooperative / high-quality flat Haiyang green tea ： Dry-leaf appearance: smooth and straight, lustrous dark green. Liquor colour: bright tender yellow. Aroma: lasting tender fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: intact bud-and-leaf sets, bright yellow-green. Chinese original / 中文原文：留格望海合作社采访／优质扁平海阳绿茶：干茶：光直，墨绿油润；汤色：嫩黄明亮；香气：嫩香持久；滋味：鲜醇回甘；叶底：完整成朵，黄绿明亮。 Evidence Status: primary_source_verified； Location in the source: Liu Junzhen's section introducing flat and curled Haiyang green teas ； Scope: Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：刘俊珍介绍扁平与卷曲海阳绿茶段；适用范围： Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Interview with Liuge Wanghai Cooperative / curled Haiyang green tea ： Dry-leaf appearance: curled flower-like form; liquor colour: bright yellow-green; aroma: lasting chestnut fragrance; taste: strong and mellow with returning sweetness. Chinese original / 中文原文：留格望海合作社采访／卷曲海阳绿茶：干茶：盘花卷曲；汤色：黄绿明亮；香气：栗香持久；滋味：浓醇回甘。 Evidence Status: primary_source_verified； Location in the source: Description of curled green tea in the same paragraph ； Scope: This version has no original infused-leaf text; the flat version’s infused leaves are not substituted. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：同段曲形绿茶描述；适用范围：本版本无叶底原文，不使用扁平版本的叶底替代。 Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Chinese original / 中文原文：千锤百炼铸造品牌 海阳绿茶促乡村振兴 | https://www.jiaodong.net/food/system/2021/04/27/014169775.shtml Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Haiyang Green Tea, Dry Leaves and Liquor (Buhe Mountain Heshan Jianhao Sample) Chinese original / 中文原文：实物图：海阳绿茶干茶与茶汤（步鹤山·鹤山剑毫样品） https://p7.itc.cn/q_70/images03/20221205/6968a75d87084b699f87cf005ae36e10.jpeg https://www.sohu.com/a/613613854_121106991 Basis for the match: Part.3 of the original page credits the image to Haiyang Buheshan Tea and explicitly identifies Heshan Jianhao as green tea. The image’s background clearly reads Haiyang Buheshan Tea and Heshan Jianhao. Its 1080×808 pixels were independently inspected, confirming real dry tea and tea liquor. Chinese original / 中文原文：对应依据：原页Part.3图源标为海阳步鹤山茶业，正文明确鹤山剑毫是绿茶。原图背景清晰写海阳步鹤山茶业、鹤山剑毫，已独立查看1080×808像素确认真实干茶和茶汤。 The original page credits Haiyang Buheshan Tea Industry for the image but does not name a photographer. This round obtained a public Sohu reprint image; no open licence was found. The source is retained for private reference. Chinese original / 中文原文：原页标图源海阳步鹤山茶业，摄影者未披露；本次取得的是搜狐公开转载图，未见开放许可，保留来源用于私有资料参考。 Sample scope ： A Buhe Mountain-brand Heshan Jianhao sample within Haiyang Green Tea; it does not represent every local manufacturer, shape or grade. Chinese original / 中文原文：样本范围：海阳绿茶中的步鹤山品牌鹤山剑毫样品；不代表当地全部厂家、形态与等级。 Linzhi Chunlü Chinese original / 中文原文：林芝春绿 Yigong Township, Bomi County, Linzhi, Tibet Autonomous Region (Yigong Tea Farm). Chinese original / 中文原文：西藏自治区林芝市波密县易贡乡（易贡茶场） identity： The China State Farms feature lists Linzhi Chunlü among Yigong Tea Farm’s green-tea products. “Linzhi” in its name is not a uniform cultivar for all green tea in the city. Chinese original / 中文原文：identity：中国农垦专题把林芝春绿列在易贡茶场的绿茶产品中；名称中的林芝不能被理解为全市绿茶的统一品种。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 harvest： The 2017 product introduction gives a picking period of May–July and specifies 'an unfolded leaf enclosing one bud, and one bud with two leaves'. This is limited to that period's product description. Chinese original / 中文原文：harvest：2017年产品介绍所列采期为5—7月，原文采摘标准为“开展的一叶包一芽和一芽二叶”；限于该期资料的产品描述。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 process： The product information specifies picking material. Processing context comes from a field interview about green tea at the same farm: fresh leaves are spread, heat-fixed in an iron pan, then cold-rolled, warm-rolled and shaped; the basic green-tea sequence also includes drying. The interview records the farm's spring production in 2025 without explicitly naming Linzhi Chunlü. It is therefore background on the same farm's methods, not evidence establishing complete parameters for every batch of this product. Chinese original / 中文原文：process：产品资料给出采摘原料。加工可参照同场绿茶的实地采访：鲜叶先摊晾，再入铁锅杀青，随后通过冷揉、热揉与整形形成外观；绿茶基础流程还包括干燥。该采访记录的是2025年茶场春茶生产，未明确指名林芝春绿，故这里作为同场工艺背景，不能据此确定此商品各批次的完整参数。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Tender Tea Fragrance Fills the Gardens, Baskets Fill with “Prosperity Leaves” — Picking and Processing in Full Swing at Yigong Tea Farm | https://lasa.xzdw.gov.cn/xwzx_359/ttxw/202505/t20250519_571629.html Chinese original / 中文原文：茶园飘溢翠芽香 茶篓装满“致富叶”——易贡茶场茶叶采摘加工正忙 | https://lasa.xzdw.gov.cn/xwzx_359/ttxw/202505/t20250519_571629.html Detailed Rules for Production Licensing Review of Tea and Related Products | https://www.samr.gov.cn/spscs/tzgg/art/2023/art_aa36a9e6363c46709bf4f9ae96c242b3.html Chinese original / 中文原文：茶叶及其相关制品生产许可审查细则 | https://www.samr.gov.cn/spscs/tzgg/art/2023/art_aa36a9e6363c46709bf4f9ae96c242b3.html appearance： The product description gives fine, tightly formed strips with pointed tips and a grey-green colour; bright light-green liquor. Chinese original / 中文原文：appearance：产品介绍描述干茶条形细而紧，带锋苗，颜色偏灰绿；茶汤呈明亮嫩绿。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 aroma： Described primarily as having a clean aroma. Chinese original / 中文原文：aroma：以清香为主要描述。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 taste： The material describes freshness and mellowness on entry, with a sweet aftertaste. Chinese original / 中文原文：taste：资料描述入口鲜醇，饮后回甘。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 history： Bomi County Government’s modern history traces the tea farm’s predecessor to a military reclamation farm established in 1960 and records introductions from Sichuan during the 1960s. The specific product name Linzhi Chunlü appears at least in the 2017 China State Farms feature that was read. No original record of its naming or first production was found in this round. Chinese original / 中文原文：history：波密县政府的现代沿革介绍把茶场前身追溯至1960年建立的军垦农场，并记述20世纪60年代从四川引种的经历。林芝春绿这一具体产品名至少见于已读取的2017年中国农垦专题；本轮没有找到产品命名或初次投产的原始档案。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Yigong Township, Bomi County: tea mountains awaken in shades of green | https://www.bomi.gov.cn/bmx/xwzx/202305/f8dab99fad604198b20e93642678ced9.shtml Chinese original / 中文原文：波密县易贡乡：茶山已醒 只此青绿 | https://www.bomi.gov.cn/bmx/xwzx/202305/f8dab99fad604198b20e93642678ced9.shtml Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 culture： The farm’s development connects military reclamation, interregional exchanges in growing and processing techniques, and contemporary tea tourism. A 2025 tea-picking report records public participation in spring harvesting, illustrating local efforts to turn production work into cultural experiences. Chinese original / 中文原文：culture：茶场的发展连接了军垦建设、跨地区种茶制茶技术交流与当代茶旅活动。2025年的采茶报道记录公众参与春茶采摘，体现当地把生产劳动转化为茶文化体验的实践。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Yigong Township, Bomi County: tea mountains awaken in shades of green | https://www.bomi.gov.cn/bmx/xwzx/202305/f8dab99fad604198b20e93642678ced9.shtml Chinese original / 中文原文：波密县易贡乡：茶山已醒 只此青绿 | https://www.bomi.gov.cn/bmx/xwzx/202305/f8dab99fad604198b20e93642678ced9.shtml Tender Tea Fragrance Fills the Gardens, Baskets Fill with “Prosperity Leaves” — Picking and Processing in Full Swing at Yigong Tea Farm | https://lasa.xzdw.gov.cn/xwzx_359/ttxw/202505/t20250519_571629.html Chinese original / 中文原文：茶园飘溢翠芽香 茶篓装满“致富叶”——易贡茶场茶叶采摘加工正忙 | https://lasa.xzdw.gov.cn/xwzx_359/ttxw/202505/t20250519_571629.html process： The National Public Service Platform for Standards Information marks DB5404/T 0015-2024, Technical Specification for Processing Linzhi Green Tea, as withdrawn on March 24, 2026. Only the bibliographic record and status were read in this round. The text was not obtained, and its specific applicability to the Linzhi Chunlü product was not confirmed. Chinese original / 中文原文：process：全国标准信息公共服务平台将DB5404/T 0015-2024《林芝绿茶加工技术规范》标记为废止，日期为2026年3月24日。本轮只读到题录与状态，未获得规范正文，也未确认其与林芝春绿商品的具体适用关系。 Verification status: official_metadata_verified； Citation relationships or partial additions are listed separately, not independently counted as a main process. Chinese original / 中文原文：核验状态：official_metadata_verified；引用关系或局部补充单列，不据此单独计入主流程。 Linzhi Green Tea Processing Technical Specification DB5404/T 0015-2024: official standard status. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=11A468BC3DE8D965E06397BE0A0A5222 Chinese original / 中文原文：林芝绿茶加工技术规范 DB5404/T 0015-2024：官方标准状态 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=11A468BC3DE8D965E06397BE0A0A5222 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The product description gives fine, tightly formed strips with pointed tips and a grey-green colour; bright light-green liquor. Chinese original / 中文原文：外形与汤色原描述：产品介绍描述干茶条形细而紧，带锋苗，颜色偏灰绿；茶汤呈明亮嫩绿。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Source description of aroma ： Described primarily as having a clean aroma. Chinese original / 中文原文：香气来源描述：以清香为主要描述。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Source description of taste ： The material describes freshness and mellowness on entry, with a sweet aftertaste. Chinese original / 中文原文：滋味来源描述：资料描述入口鲜醇，饮后回甘。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Yigong Tea Farm Linzhi Chunlü (2017 China State Farms product introduction). ： This product is recorded as fine and tightly rolled with pointed tips, lustrous grey-green and a few tender stems; bright tender-green liquor, fairly strong fresh fragrance, a fresh, mellow taste with a sweet aftertaste, and yellow-green, even, bright infused leaves. Chinese original / 中文原文：易贡茶场林芝春绿（2017年中国农垦产品介绍）：该产品记录为紧细显锋苗、灰绿油润而稍带嫩茎；汤色嫩绿明亮，清香较浓，滋味鲜醇回甘，叶底黄绿匀亮。 Evidence Status: primary_source_verified； Location in the source: “Nyingchi Chunlü” product section ； Scope: The product introduction does not distinguish grades and is not a uniform indicator for all batches across the production area. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“林芝春绿”产品节；适用范围：产品介绍未细分等级，不作全产区所有批次统一指标。 Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 DB5404/T 0015-2024 is officially listed as withdrawn. Its regional-standard title or unread body must not be used to fill Linzhi Chunlü's main process. Chinese original / 中文原文：DB5404/T 0015-2024官方状态已废止；不得据区域标准名称或未读取的正文填充林芝春绿主工艺。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Linzhi Chunlü liquor (China State Farms’ 2017 product-feature sample). Chinese original / 中文原文：实物图：林芝春绿茶汤（中国农垦2017年产品专题样本） http://img.mp.sohu.com/upload/20170413/0b5197e3670f4fff9961bb2478386646_th.jpeg https://www.sohu.com/a/133654552_664711 Basis for the match: The complete original page places this image immediately after a separate 'Nyingchi Chunlü' heading, followed by the tea's picking and sensory descriptions. This round checked the surrounding DOM context and viewed each original image's pixels. The page explicitly identifies Yigong Tea Farm and the Nyingchi region of Tibet; the farm's exact address was separately verified through the Bomi County government. Chinese original / 中文原文：对应依据：完整原页在“林芝春绿”独立小标题后紧接此图，再接该茶采摘及感官条目；本轮已核查DOM前后文，并逐张view原始像素。页面明确易贡茶场及西藏林芝产区，波密县政府另核茶场具体地址。 The China State Farms CSF watermark is retained, and no open licence was found. Copyright remains with the original rights holder. The image is only a sourced reference sample in the private encyclopedia; separate redistribution authorization was not obtained. Chinese original / 中文原文：图片保留中国农垦CSF水印，未见开放许可；版权归原权利人，仅作为私有百科资料样本并保留来源，未取得独立再传播授权。 Sample scope ： A single finished Linzhi Chunlü sample from Yigong Tea Farm shown in China State Farms' 2017 Yigong feature. Grade, batch, photograph date and photographer are undisclosed. It does not represent every product from the same area or tea category. Chinese original / 中文原文：样本范围：中国农垦2017年易贡专题所展示的易贡茶场“林芝春绿”单一成品样本；未披露等级、批次、拍摄日期与摄影者，不代表全部同产区或同茶类外观。 Yigong Hong Chinese original / 中文原文：易贡红 Yigong Township, Bomi County, Linzhi, Tibet Autonomous Region (Yigong Tea Farm). Chinese original / 中文原文：西藏自治区林芝市波密县易贡乡（易贡茶场） identity： Here Yigong Hong refers to the tea-farm product explicitly named in the material and is classified as black tea. Green and dark teas also produced by the farm are distinguished separately. Chinese original / 中文原文：identity：这里的易贡红指资料明确命名的茶场产品，按红茶归类；茶场同时生产的绿茶、黑茶另行区分。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 harvest： The 2017 product introduction specifies harvesting in May–June, selecting single buds and one bud with one just-unfolding leaf. Chinese original / 中文原文：harvest：2017年产品介绍所列采期为5—6月，选取单芽以及芽叶初展的一芽一叶。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 process： Using tender buds and leaves, the basic black-tea sequence is withering, rolling or rolling-and-cutting, fermentation and drying. A review of research on Yigong black tea also lists five sampling stages: fresh leaves and leaves after withering, rolling, fermentation and drying. This can serve as a processing example from the area. The original research identifies only Yigong Tea Farm, not a verified commercial Yigong Hong product. No conclusions are drawn about product-specific temperatures, humidity, duration, shaping or refining parameters. Chinese original / 中文原文：process：以细嫩芽叶为原料，红茶的基本加工顺序为萎凋、揉捻或揉切、发酵、干燥。关于易贡红茶的研究综述也列出原叶及萎凋后、揉捻后、发酵后、干燥后五个取样阶段，可作为产区加工实例；原研究材料仅写易贡茶场，未核定为易贡红商品。商品专属的温湿度、时长、造形和精制参数暂不下结论。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Detailed Rules for Production Licensing Review of Tea and Related Products | https://www.samr.gov.cn/spscs/tzgg/art/2023/art_aa36a9e6363c46709bf4f9ae96c242b3.html Chinese original / 中文原文：茶叶及其相关制品生产许可审查细则 | https://www.samr.gov.cn/spscs/tzgg/art/2023/art_aa36a9e6363c46709bf4f9ae96c242b3.html Research Progress on Elemental Fingerprints in Tea-Origin Traceability and Their Influencing Factors | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-033.pdf Chinese original / 中文原文：元素指纹在茶叶产地溯源中的应用及其影响因素研究进展 | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-033.pdf Study of stable-isotope changes during black-tea processing | https://www.fx361.com/page/2021/0616/18337814.shtml Chinese original / 中文原文：红茶加工过程中稳定同位素变化研究 | https://www.fx361.com/page/2021/0616/18337814.shtml appearance： The introduction describes slender, tightly rolled dry tea with visible golden-yellow down, bright red liquor and somewhat copper-coloured leaves after brewing. Chinese original / 中文原文：appearance：介绍中的干茶纤细紧结，带显露的金黄色茸毫；汤色红亮，冲泡后叶片偏铜色。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 aroma： Mainly a fresh, sweet aroma; the material also mentions a slight floral fragrance. Chinese original / 中文原文：aroma：以鲜甜香为主，资料也提到轻微花香。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 taste： The material describes a fresh, brisk, mellow and sweet taste. Chinese original / 中文原文：taste：资料描述滋味鲜爽而醇甜。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 history： A 2017 China State Farms feature already included a separate product section for Yigong Hong. In 2022, the Nyingchi Municipal Party Committee website reported its inclusion in the national catalogue of distinguished, specialty, high-quality and new agricultural products, linking improvement to tea-garden management, updated processing equipment and assistance to Tibet. This is a record of modern product development; it does not establish the creation year or ancient tribute-tea status. Chinese original / 中文原文：history：2017年中国农垦专题已设易贡红独立产品分节。2022年林芝市委网站发布其列入全国名特优新农产品名录的消息，并将产品提升与茶园管理、加工设备更新和援藏协作联系起来。该事件是现代产品发展记录，不能由此推定创制年份或古代贡茶身份。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Guangdong’s assistance to Tibet helps Yigong Tea Farm strengthen its renowned brand; “Yigong Hong” tea received national recognition as a Famous, Special, High-quality and New Agricultural Product in 2022. | https://lz.xzdw.gov.cn/yzzl_987/cg/202206/t20220606_251597.html Chinese original / 中文原文：广东援藏助力易贡茶场擦亮金字品牌，“易贡红”茶产品获2022年全国名特优新农产品认证 | https://lz.xzdw.gov.cn/yzzl_987/cg/202206/t20220606_251597.html culture： Yigong Hong’s dissemination is linked to state-farm product promotion and technical/market cooperation in Guangdong’s assistance to Tibet. The farm makes several tea categories; black, green, and brick teas are introduced separately. State-farm history and tea tourism form the cultural background of its origin. Chinese original / 中文原文：culture：易贡红的传播与农垦产品推广和广东援藏中的技术、市场协作有关。茶场生产多类成茶，红茶、绿茶及砖茶分别介绍；农垦沿革和茶旅活动构成其产地文化背景。 Verification status: source_attributed Chinese original / 中文原文：核验状态：source_attributed Guangdong’s assistance to Tibet helps Yigong Tea Farm strengthen its renowned brand; “Yigong Hong” tea received national recognition as a Famous, Special, High-quality and New Agricultural Product in 2022. | https://lz.xzdw.gov.cn/yzzl_987/cg/202206/t20220606_251597.html Chinese original / 中文原文：广东援藏助力易贡茶场擦亮金字品牌，“易贡红”茶产品获2022年全国名特优新农产品认证 | https://lz.xzdw.gov.cn/yzzl_987/cg/202206/t20220606_251597.html Yigong Township, Bomi County: tea mountains awaken in shades of green | https://www.bomi.gov.cn/bmx/xwzx/202305/f8dab99fad604198b20e93642678ced9.shtml Chinese original / 中文原文：波密县易贡乡：茶山已醒 只此青绿 | https://www.bomi.gov.cn/bmx/xwzx/202305/f8dab99fad604198b20e93642678ced9.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Original descriptions of dry-leaf appearance and liquor colour ： The introduction describes slender, tightly rolled dry tea with visible golden-yellow down, bright red liquor and somewhat copper-coloured leaves after brewing. Chinese original / 中文原文：外形与汤色原描述：介绍中的干茶纤细紧结，带显露的金黄色茸毫；汤色红亮，冲泡后叶片偏铜色。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Source description of aroma ： Mainly a fresh, sweet aroma; the material also mentions a slight floral fragrance. Chinese original / 中文原文：香气来源描述：以鲜甜香为主，资料也提到轻微花香。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Source description of taste ： The material describes a fresh, brisk, mellow and sweet taste. Chinese original / 中文原文：滋味来源描述：资料描述滋味鲜爽而醇甜。 Evidence Status: source_attributed； Location in the source: ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：source_attributed；原文位置：；适用范围：见具体记录标题与原文 Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 2017 China State Farms CSF / Yigong Tea Farm Yigong Hong product introduction. ： Dry-leaf appearance: fine, tight and elegant, with visible pointed tips, a dark lustrous colour and conspicuous golden down. Liquor colour: vivid, bright red. Aroma: high, fresh, rich sweetness, occasionally with a light floral note. Taste: fresh, brisk, mellow and sweet. Infused leaves: bronze, tender and even, with visible buds. Chinese original / 中文原文：2017中国农垦CSF／易贡茶场易贡红产品介绍：外形：细紧挺秀，锋苗显露，乌润，金黄色茸毫明显；汤色：鲜艳红亮；香气：高鲜甜香馥郁，偶有淡花香；滋味：鲜爽醇甜；叶底：古铜色，嫩匀显芽。 Evidence Status: source_supported； Location in the source: Body “Yigong Hong” subsection, two lines on finished characteristics and tasting. ； Scope: Limited to the separate Yigong Hong section in Yigong Tea Farm's 2017 product introduction. The source also lists special-grade and Grade 1 black teas, but this tasting paragraph names no grade and is not assigned to either. Claims of exclusive origin, continuing certification validity or health benefits are not adopted. The complete HTML text actually downloaded in v18 was reread. Opening the page through the web tool in this round returned a cache miss; the access methods are recorded separately. Chinese original / 中文原文：证据状态：source_supported；原文位置：正文“易贡红”分节，成品特征、茶叶品鉴两行；适用范围：仅2017年易贡茶场产品介绍中的易贡红独立分节；原文另列特级与一级红茶，但此品鉴段未指明等级，不分配到任何等级。不采用产地唯一性、认证持续有效或健康宣传。复读v18已实际下载的同页完整HTML提取文本，本次Web打开cache miss，访问方式分别记录。 Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms. | https://www.sohu.com/a/133654552_664711 Chinese original / 中文原文：探寻农垦美茗，品味人间四月——西藏农垦易贡茶 | https://www.sohu.com/a/133654552_664711 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Yigong Hong liquor and leaves during brewing (China State Farms’ 2017 product-feature sample). Chinese original / 中文原文：实物图：易贡红冲泡中的茶汤与叶片（中国农垦2017年产品专题样本） http://img.mp.sohu.com/upload/20170413/5e9cf86e6a6345bf90add2029a631bb6_th.jpeg https://www.sohu.com/a/133654552_664711 Basis for the match: On the complete original page, this image immediately follows the separate “Yigong Hong” subheading and precedes its picking and sensory details. The surrounding DOM context was checked in this round, and the original pixels were inspected individually. The page explicitly identifies Yigong Tea Farm and Nyingchi, Tibet; the Bomi County Government separately confirms the farm's exact address. Chinese original / 中文原文：对应依据：完整原页在“易贡红”独立小标题后紧接此图，再接该茶采摘及感官条目；本轮已核查DOM前后文，并逐张view原始像素。页面明确易贡茶场及西藏林芝产区，波密县政府另核茶场具体地址。 The China State Farms CSF watermark is retained, and no open licence was found. Copyright remains with the original rights holder. The image is only a sourced reference sample in the private encyclopedia; separate redistribution authorization was not obtained. Chinese original / 中文原文：图片保留中国农垦CSF水印，未见开放许可；版权归原权利人，仅作为私有百科资料样本并保留来源，未取得独立再传播授权。 Sample scope ： A single finished “Yigong Hong” sample from Yigong Tea Farm shown in China State Farms’ 2017 Yigong feature. Grade, batch, photography date, and photographer are undisclosed; it does not represent every tea from the same region or category. Chinese original / 中文原文：样本范围：中国农垦2017年易贡专题所展示的易贡茶场“易贡红”单一成品样本；未披露等级、批次、拍摄日期与摄影者，不代表全部同产区或同茶类外观。 Qinling Quanming Chinese original / 中文原文：秦岭泉茗 The administrative area of Shangluo, Shaanxi Chinese original / 中文原文：陕西商洛市行政区域 identity： Flat or curled green tea made from fresh leaves in Shangluo. The 2023 local food-safety standard specifies quality requirements separately by shape and grade. Chinese original / 中文原文：identity：商洛鲜叶制成的扁平形或卷曲形绿茶，2023年食品安全地方标准按形态和等级分别规定品质要求。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf process： The standard's definition lists cooling, fixation, shaping and drying. Chinese original / 中文原文：process：标准定义列出摊凉、杀青、做形和干燥。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf appearance： Flat form / special grade / 2023 standard: flat and straight, lustrous tender green, even and clean. Curled form / special grade / 2023 standard: tight and elegant with visible down, lustrous tender green, even and clean. Chinese original / 中文原文：appearance：扁平形／特级／2023版标准：扁平挺直，色泽嫩绿润，匀齐洁净；卷曲形／特级／2023版标准：紧秀显毫，嫩绿油润，匀齐净 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf aroma： Flat shape / Special Grade / 2023 standard: high, lasting tender-leaf aroma; curled shape / Special Grade / 2023 standard: high, lasting tender-leaf aroma. Chinese original / 中文原文：aroma：扁平形／特级／2023版标准：嫩香高长；卷曲形／特级／2023版标准：嫩香高长 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf taste： Flat-shaped / Special Grade / 2023 standard: fresh, mellow, sweet and brisk; Curled / Special Grade / 2023 standard: fresh, mellow, sweet and brisk. Chinese original / 中文原文：taste：扁平形／特级／2023版标准：鲜醇甘爽；卷曲形／特级／2023版标准：鲜醇甘爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf history： The 2023 version replaces the 2011 Qinling Quanming standard. This is the history of the standard, not evidence that the tea name originated in 2011. Chinese original / 中文原文：history：2023年版本替代2011年《秦岭泉茗》标准；这是标准沿革，不等同于茶名始创于2011年。 Verification status: source_supported； Understood within the scope of the listed modern institutional, local historical or normative records; legends are not treated as historical facts. Chinese original / 中文原文：核验状态：source_supported；按所列现代机构、地方文史或规范记载的范围理解，未把传说当作史实。 DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf culture： The local standard was confirmed to have been proposed by the Shangluo Tea Association and drafted with several local research, regulatory and production organisations. An original source for an origin legend suitable for direct verification has not yet been obtained. Chinese original / 中文原文：culture：已确认地方标准由商洛市茶叶协会提出，多家当地科研、监管和生产单位参与起草；尚未取得可直接核验的起源传说原件。 Verification status: source_supported； Understood within the scope of the listed modern institutional, local historical or normative records; legends are not treated as historical facts. Chinese original / 中文原文：核验状态：source_supported；按所列现代机构、地方文史或规范记载的范围理解，未把传说当作史实。 DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf culture： An April 2023 report by Shaanxi Net, republished by Phoenix, records the launch of the second Qinling Quanming Spring Tea Festival in Xi'an. The event was hosted by the Shangluo Municipal People's Government, and a notice recognizing the provincial collective regional brand was read at the venue. The report positions Qinling Quanming as a unified brand for Shangluo's premium green teas and illustrates the modern use of spring tea festivals, tea tourism and brand promotion to reach urban consumers. This is an account of a 2023 event, not evidence of the tea name's ancient origin. The tea-growing duration stated in the reprint was not adopted. Chinese original / 中文原文：culture：2023年4月的陕西网报道（凤凰网转载）记录，第二届“秦岭泉茗”春茶节在西安启动，活动由商洛市人民政府主办，并现场宣读省级区域公用品牌认定通知。报道将秦岭泉茗定位为商洛名优绿茶的统一品牌，展示了以春茶节、茶旅活动和品牌推广使地方茶进入城市消费市场的现代实践。这属于2023年活动记述，不作为茶名古代起源的证据；转载所述种茶年限未据此采纳。 Verification status: source_supported； The repost was read; the original site remains to be traced. Limited to the 2023 event. Chinese original / 中文原文：核验状态：source_supported；转载已读，原站待追；限定2023年活动。 Shangluo Works Together to Build the Regional Public Tea Brand “Qinling Quanming” | https://sn.ifeng.com/c/8P44xBq78Yu Chinese original / 中文原文：商洛聚力打造茶叶区域公用品牌“秦岭泉茗” | https://sn.ifeng.com/c/8P44xBq78Yu Step-by-step processing / Qinling Quanming: main operations in the 2023 standard definition. Chinese original / 中文原文：逐步工序 / 秦岭泉茗：2023年标准定义中的主要工序 Only the main operations listed in the definition, not a complete production procedure with temperatures and times. Chinese original / 中文原文：仅为定义所列主要工序，不是含温度、时间的完整生产操作规程。 1. Spreading to cool ： First process listed in the original: spreading to cool. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：1. 摊凉：原文所列第1道工序：摊凉。 关键观察：该来源未列本步骤的统一操作参数。 DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf 2. Heat-fixing ： Second process listed in the original: heat-fixing. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：2. 杀青：原文所列第2道工序：杀青。 关键观察：该来源未列本步骤的统一操作参数。 DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf 3. Shaping ： Operation 3 listed in the original: shaping. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：3. 做形：原文所列第3道工序：做形。 关键观察：该来源未列本步骤的统一操作参数。 DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf 4. Drying ： Fourth process listed in the original: drying. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：4. 干燥：原文所列第4道工序：干燥。 关键观察：该来源未列本步骤的统一操作参数。 DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Flat type / Special grade / 2023 standard ： Dry-leaf appearance: flat and straight, lustrous tender green, evenly sized and clean. Liquor colour: clear and bright. Aroma: high, lasting tender notes. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, uniform, green and bright. Chinese original / 中文原文：扁平形／特级／2023版标准：干茶：扁平挺直，色泽嫩绿润，匀齐洁净；汤色：清澈明亮；香气：嫩香高长；滋味：鲜醇甘爽；叶底：嫩匀、绿明亮。 Evidence Status: primary_source_verified； Location in the source: PDF page 4, Table 2, flat-shaped, special-grade row ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第4页，表2扁平形特级行；适用范围：见具体记录标题与原文 DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Curled type / Special grade / 2023 standard ： Dry-leaf appearance: tightly rolled and elegant, with visible down, tender green and lustrous, even and clean; liquor colour: clear green and bright; aroma: high, lasting tender-leaf fragrance; taste: fresh, mellow, sweet and refreshing; infused leaves: tender and even, green, soft and bright. Chinese original / 中文原文：卷曲形／特级／2023版标准：干茶：紧秀显毫，嫩绿油润，匀齐净；汤色：清绿明亮；香气：嫩香高长；滋味：鲜醇甘爽；叶底：嫩匀、绿软亮。 Evidence Status: primary_source_verified； Location in the source: PDF page 4, Table 2, curled, special-grade row ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第4页，表2卷曲形特级行；适用范围：见具体记录标题与原文 DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Chinese original / 中文原文：DBS61/0001—2023 食品安全地方标准 秦岭泉茗 | https://sxwjw.shaanxi.gov.cn/sy/tzgg/202303/P020230321383340627874.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. The original product page was inadvertently reread in this round and is not listed as a new channel. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。原商品页本轮误复读，不列为新渠道。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Zhenba Maojian Chinese original / 中文原文：镇巴毛尖 Zhenba County, Hanzhong, Shaanxi Chinese original / 中文原文：陕西汉中镇巴县 identity： A local Maojian tea from Zhenba, recorded under this name in both the county's geographical-indication brand announcement and handcrafting reports. Its naming level is investigated separately from that of the historical famous tea Qinba Wuhao. Chinese original / 中文原文：identity：镇巴地方毛尖茶，县级地理标志品牌公告和手工制作报道均以此名称记录；与历史名茶秦巴雾毫的名称层级分别考证。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Announcement of Review Results for Packaging Labels and Advertising Slogans of the GI-Protected Agricultural Product “Zhenba Maojian” | https://www.zb.gov.cn/zbxzf/gsgg/202307/05e00ec470984ed5ad22f63f347eab60.shtml Chinese original / 中文原文：关于地理标志保护农产品“镇巴毛尖”外包装标识及广告语评审结果的公告 | https://www.zb.gov.cn/zbxzf/gsgg/202307/05e00ec470984ed5ad22f63f347eab60.shtml Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml process： A local hand-processing competition report lists picking, spreading, heat-fixing, cooling, rolling, clump-breaking, pan-firing the initial tea, cooling again, secondary drying, cooling, and drying for aroma enhancement. Chinese original / 中文原文：process：地方手工比赛报道列出采摘、摊放、杀青、摊晾、揉捻、解块、炒毛胚、再次摊晾、复烘、摊晾与烘干提香。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml appearance： Announcement No. 646: Zhenba Maojian (ungraded in the original): robust, tightly formed, green and lustrous with visible down. Chinese original / 中文原文：appearance：第646号公告：镇巴毛尖（原文未分等级）：壮实紧结、绿润显毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Zhenba Maojian (ungraded original): “mellow fragrance with sweet aftertaste,” enduring repeated infusions. Chinese original / 中文原文：taste：第646号公告：镇巴毛尖（原文未分等级）：原文“醇香回甘”，耐冲泡 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Robust, tightly formed, lustrous green dry leaves with visible down; rich internal constituents and repeated-infusion durability. Liquor is transparent tender green, taste mellow and aromatic with returning sweetness, described as rich in amino acids, zinc, and other nutrients. Chinese original / 中文原文：quality：外形壮实紧结、色泽绿润显毫，内含物丰富耐冲泡，茶汤嫩绿透亮，滋味醇香回甘，富含氨基酸、锌等多种营养物质 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： In 2023 the county Agriculture and Rural Affairs Bureau published a review notice for Zhenba Maojian GI product packaging and labels. It proves the name and brand-governance activity at that time, not the tea name’s creation date. Chinese original / 中文原文：history：2023年县农业农村局发布镇巴毛尖地理标志产品包装标识评审公告；该公告只能证明当时名称及品牌治理活动，不证明茶名始创年代。 Verification status: source_supported； Understood within the scope of the listed modern institutional, local historical or normative records; legends are not treated as historical facts. Chinese original / 中文原文：核验状态：source_supported；按所列现代机构、地方文史或规范记载的范围理解，未把传说当作史实。 Announcement of Review Results for Packaging Labels and Advertising Slogans of the GI-Protected Agricultural Product “Zhenba Maojian” | https://www.zb.gov.cn/zbxzf/gsgg/202307/05e00ec470984ed5ad22f63f347eab60.shtml Chinese original / 中文原文：关于地理标志保护农产品“镇巴毛尖”外包装标识及广告语评审结果的公告 | https://www.zb.gov.cn/zbxzf/gsgg/202307/05e00ec470984ed5ad22f63f347eab60.shtml culture： The 2023 hand-processing skills contest shared and demonstrated traditional experience from heat-fixing and rolling through aroma development through live tea making. Local-history material separately records visits concerning the Xinglong tea area and development of Qinba Wuhao; the two are not directly merged into one tea name. Chinese original / 中文原文：culture：2023年手工制作技能大赛将杀青、揉捻到提香等传统经验以现场制茶形式交流展示。当地文史另有兴隆茶区与秦巴雾毫研发的走访记录，不把两者直接合并成同一个茶名。 Verification status: source_supported； Understood within the scope of the listed modern institutional, local historical or normative records; legends are not treated as historical facts. Chinese original / 中文原文：核验状态：source_supported；按所列现代机构、地方文史或规范记载的范围理解，未把传说当作史实。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml The Road to a Thriving Tea Industry (Hanzhong Historical and Cultural Materials, Volume 9) | https://zx.hanzhong.gov.cn/hzzxwz/thhm/202511/146d4cf7385d462ca6f5b38cb1aaa2f6.shtml Chinese original / 中文原文：茶业兴隆之路（《汉中文史》第9辑） | https://zx.hanzhong.gov.cn/hzzxwz/thhm/202511/146d4cf7385d462ca6f5b38cb1aaa2f6.shtml Step-by-step processing / Traditional handmade Zhenba Maojian: 2023 local report Chinese original / 中文原文：逐步工序 / 镇巴毛尖传统手工：2023年地方报道 Preserves the reported sequence; parameter differences between producers are unverified. Chinese original / 中文原文：保留报道顺序；不同生产者的参数差异未核。 1. Picking fresh leaves ： Operation 1 listed in the original: picking fresh leaves. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：1. 鲜叶采摘：原文所列第1道工序：鲜叶采摘。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 2. Spreading ： Operation 2 listed in the original: spreading. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：2. 摊放：原文所列第2道工序：摊放。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 3. Heat-fixing ： Third process listed in the original: heat-fixing. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：3. 杀青：原文所列第3道工序：杀青。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 4. Spreading to air ： Fourth process listed in the original: spreading to cool. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：4. 摊晾：原文所列第4道工序：摊晾。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 5. Rolling ： Operation 5 listed in the original: rolling. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：5. 揉捻：原文所列第5道工序：揉捻。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 6. Breaking up clumps ： Sixth process listed in the original: de-clumping. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：6. 解块：原文所列第6道工序：解块。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 7. Pan-firing the crude material (initial firing) ： Operation 7 listed in the original: initial pan-drying of the tea base. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：7. 炒毛胚（毛火）：原文所列第7道工序：炒毛胚（毛火）。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 8. Spreading to air ： Eighth process listed in the original: spreading to cool. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：8. 摊晾：原文所列第8道工序：摊晾。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 9. Repeat baking ： Operation 9 listed in the original: final baking. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：9. 复烘：原文所列第9道工序：复烘。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 10. Spreading to air ： Tenth process listed in the original: spreading to cool. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：10. 摊晾：原文所列第10道工序：摊晾。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml 11. Drying to develop aroma ： Operation 11 listed in the original: drying and aroma enhancement. Key observations: This source does not specify uniform operating parameters for this step. Chinese original / 中文原文：11. 烘干提香：原文所列第11道工序：烘干提香。 关键观察：该来源未列本步骤的统一操作参数。 Zhenba Maojian's path to becoming a renowned tea | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Chinese original / 中文原文：镇巴毛尖的成“茗”之路 | https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Robust, tightly formed, lustrous green dry leaves with visible down; rich internal constituents and repeated-infusion durability. Liquor is transparent tender green, taste mellow and aromatic with returning sweetness, described as rich in amino acids, zinc, and other nutrients. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形壮实紧结、色泽绿润显毫，内含物丰富耐冲泡，茶汤嫩绿透亮，滋味醇香回甘，富含氨基酸、锌等多种营养物质 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 2305. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第2305页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Zhenba Maojian (ungraded original). ： Dry-leaf appearance: robust and tightly formed, lustrous green with down; liquor colour: clear light green; taste: the original says “mellow fragrance with sweet aftertaste,” enduring repeated infusions. Chinese original / 中文原文：第646号公告：镇巴毛尖（原文未分等级）：干茶外形：壮实紧结、绿润显毫；汤色：嫩绿透亮；滋味：原文“醇香回甘”，耐冲泡 Evidence Status: primary_source_verified； Location in the source: Annex to Announcement No. 646, starting at PDF page 2305, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2305页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： A total of 137 administrative villages in 20 towns and subdistricts of Zhenba County, Hanzhong, including Nianzi, Bamiao, Guanyin, Xinglong, Ping'an, Yongle, Dachi, Jianchi, Sanyuan, Liba, Changling, Yanchang, Chinan, Bashan, Yudu, Xiaoyang, Jingyang and Yangjiahe. Geographical coordinates: 107°25′–108°16′ E, 32°8′–32°50′ N. Chinese original / 中文原文：保护产地范围：汉中市镇巴县涉及碾子、巴庙、观音、兴隆、平安、永乐、大池、简池、三元、黎坝、长岭、盐场、赤南、巴山、渔度、小洋、泾洋、杨家河等20个镇（办）137个行政村。地理坐标：东经107°25′～108°16′，北纬32°8′～32°50′ Raw materials & cultivars ： Ziyang Zhuye population variety, Mingshan 131 and others Chinese original / 中文原文：原料与品种：紫阳槠叶群体种、名山131等 Growing environment ： Elevation is 800–1,200 m. Soil types are yellow-brown soil, yellowish-brown soil, stony soil and flaky sandy soil, with soil depth ≥1 m, soil pH 5.5–6.0 and soil organic matter content ≥2.0%. Chinese original / 中文原文：生长环境：海拔高度800～1200m，土壤类型为黄棕壤、黄褐土、石渣土、片砂土，土壤厚度≥1m，土壤pH值5.5～6.0，土壤有机质含量≥2.0% Plucking requirements ： All picking is by hand; buds and leaves must be full, even, free of dew, and undamaged. Processing: spreading → heat-fixing → rolling → clump-breaking → initial drying → cooling → re-rolling → drum pan-firing → final drying → fine selection → packaging. Chinese original / 中文原文：采摘要求：加工全部手工采摘，要求芽叶饱满匀整，不带露水无损伤。加工流程：摊放→杀青→揉捻→解块→初烘→摊晾→复揉→滚炒→足干→精选→包装 Sensory qualities ： Robust, tightly formed, lustrous green dry leaves with visible down; rich internal constituents and repeated-infusion durability. Liquor is transparent tender green, taste mellow and aromatic with returning sweetness, described as rich in amino acids, zinc, and other nutrients. Chinese original / 中文原文：感官品质：外形壮实紧结、色泽绿润显毫，内含物丰富耐冲泡，茶汤嫩绿透亮，滋味醇香回甘，富含氨基酸、锌等多种营养物质 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=2305 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Liquor and unfurled shoots shown in the report on the Zhenba Maojian handmade production skills competition. Chinese original / 中文原文：实物图：镇巴毛尖手工制作技能大赛报道所展示的茶汤与泡开芽叶 https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278/images/20_副本.jpg https://www.zb.gov.cn/zbxzf/mswh/202304/92eaf9c8b9104b529b851b145d5bb278.shtml Basis for the match: The Zhenba County government's 2023 feature 'Zhenba Maojian's Road to Renown' shows the production stages in sequence, ending with the 'Tasting Tea' illustration and the original image immediately following it. Each image's pixels were viewed: the glass contains pale yellow-green liquor and expanded buds and leaves, not packaging or a tea garden. Chinese original / 中文原文：对应依据：镇巴县政府2023年《镇巴毛尖的成“茗”之路》专文，连续展示制作步骤，末段“品茗”配图及紧随原图。已逐图查看像素：玻璃杯内浅黄绿茶汤及泡开芽叶，非包装/茶园。 A photograph in a public government-website report, with no open reuse licence found. The original and source are retained only as references in the user's private library, without claiming authorization for external redistribution. Chinese original / 中文原文：政府网站公开报道图片，未发现开放再利用许可。保留原图及出处，仅作用户私有资料库参照，不声称获得对外传播授权。 Sample scope ： A Zhenba Maojian sample shown in a 2023 county-level handcraft skills competition report. Producer, grade and specific batch are not stated. Chinese original / 中文原文：样本范围：2023年县级手工技能大赛报道展示的镇巴毛尖样品；未注明生产者、等级和具体批次。 Tongcheng Xiaohua Chinese original / 中文原文：桐城小花 Mountain villages in Daguan, Lüting, Huangjia, Tangwan, and Qingcao towns and Longmian and Wenchang subdistricts, Tongcheng, Anqing, Anhui. Chinese original / 中文原文：安徽安庆桐城市大关、吕亭、黄甲、唐湾、青草五镇及龙眠、文昌两街道山区村 identity： An orchid-shaped green tea from Tongcheng. GI requirements restrict raw-material germplasm and mountain production areas, with orchid fragrance and a fresh, mellow taste with returning sweetness as quality characteristics. Chinese original / 中文原文：identity：桐城产的兰花形绿茶，地标要求限定原料种源与山区产地，以兰香及鲜醇回甘为品质特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf process： Spreading → heat-fixing → leaf alignment → initial firing → cooling → final firing → packaging Chinese original / 中文原文：process：摊放→杀青→理条→毛火→摊凉→足火→包装 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf appearance： GI sensory characteristics, without grades: open orchid shape, emerald green. Chinese original / 中文原文：appearance：地标感官特色（未分等级）：舒展呈兰花形，翠绿 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf aroma： GI sensory characteristics (ungraded): fresh and lasting, with orchid aroma. Chinese original / 中文原文：aroma：地标感官特色（未分等级）：清鲜持久，带兰花香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf taste： GI sensory characteristics (ungraded): fresh and mellow, with a sweet aftertaste Chinese original / 中文原文：taste：地标感官特色（未分等级）：鲜醇，回甘 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf history： Current GI protection requirements specify Tongcheng Xiaohua's name, plant material and production area. A 2025 official report records management using both a collective regional brand and enterprise brands. This round did not verify an original document establishing its earliest creation. Chinese original / 中文原文：history：现行地标保护要求明确了桐城小花的名称、种源和产区。2025年官方报道记录当地已实行区域公用品牌与企业品牌并用的管理方式；本轮未核得其最早创制原始文献。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Report on Tongcheng's geographical indication agricultural-product protection project | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202506/1991963.html Chinese original / 中文原文：桐城市地理标志农产品保护工程报道 | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202506/1991963.html culture： Tongcheng Xiaohua is a cultural emblem of the local GI tea industry. Modern protection combines clean processing, trademark authorization and tea traceability. Chinese original / 中文原文：culture：桐城小花是当地地理标志茶产业的文化名片，现代保护工作结合清洁化加工、商标授权及茶叶溯源。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Report on Tongcheng's geographical indication agricultural-product protection project | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202506/1991963.html Chinese original / 中文原文：桐城市地理标志农产品保护工程报道 | https://ipr.mofcom.gov.cn/article/gnxw/dlbz/202506/1991963.html Step-by-step processing / GI processing sequence Chinese original / 中文原文：逐步工序 / 地标加工流程 The process version described in the original; unspecified temperatures, times, or grades are not added. Chinese original / 中文原文：原文所述工艺版本，不扩充未明示的温度、时间或等级。 1. Spreading ： Spread the fresh leaves thinly to lose moisture. Key observations: Chinese original / 中文原文：1. 摊放：鲜叶薄摊失水。 关键观察： Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 2. Heat-fixing ： Fix at high temperature until the grassy odor fades and the leaves become soft. Key observations: Chinese original / 中文原文：2. 杀青：高温杀青至青气消退、叶质柔软。 关键观察： Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 3. Straightening ： Finish the strip shape. Key observations: Chinese original / 中文原文：3. 理条：整理条形。 关键观察： Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 4. Initial firing ： Spread thinly and dry rapidly at high temperature until about 70% dry. Key observations: Chinese original / 中文原文：4. 毛火：薄摊高温快烘至约七成干。 关键观察： Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 5. Spreading to cool ： Re-equilibrate moisture between bud stems and leaf blades. Key observations: Chinese original / 中文原文：5. 摊凉：让芽梗与叶片水分重新均衡。 关键观察： Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 6. Final firing ： Dry slowly in a thick layer at low temperature until thoroughly dry. Key observations: Chinese original / 中文原文：6. 足火：低温厚摊慢烘至足干。 关键观察： Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf 7. Packaging ： After cooling, seal against moisture. Key observations: Chinese original / 中文原文：7. 包装：冷却后密封防潮。 关键观察： Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI sensory characteristics, without grades: open orchid shape, emerald green. ； Bright tender green ； Clean, fresh and lasting, with orchid notes ； Fresh and mellow, with returning sweetness ； Tender and even, bright green 。 Chinese original / 中文原文：地标感官特色（未分等级）：舒展呈兰花形，翠绿；嫩绿明亮；清鲜持久，带兰花香；鲜醇，回甘；嫩匀，绿色明亮。 Evidence Status: primary_source_verified； Location in the source: Item 65 (VI) 1, page 197 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第65项（六）1，页197；适用范围：见具体记录标题与原文 Protection Requirements for 224 GI Products Including Chongming White Goat | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Chinese original / 中文原文：崇明白山羊等224个地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=2506271355117185.pdf&showname=%E5%B4%87%E6%98%8E%E7%99%BD%E5%B1%B1%E7%BE%8A%E7%AD%89224%E4%B8%AA%E5%9C%B0%E7%90%86%E6%A0%87%E5%BF%97%E4%BA%A7%E5%93%81%E4%BF%9D%E6%8A%A4%E8%A6%81%E6%B1%82.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Tongcheng Xiaohua dry leaves (sample from a geographical indication information page) Chinese original / 中文原文：实物图：桐城小花干茶（地标资料页样本） https://www.sinogi.cn/db/Upload/shikuang/2172_1547019946_4023.jpg https://www.sinogi.cn/wap/index.php/product/show/id/2910 Basis for the match: The matching GI page explicitly identifies Tongcheng, Anhui. The main image's alt text says Tongcheng Xiaohua, and the gallery uses the same original. Pixel inspection shows processed dry tea on a plate, not fresh leaves on branches. Chinese original / 中文原文：对应依据：同名地标页正文明确安徽桐城产区；正文主图 alt 为桐城小花，与图集共用原图。像素为盘中已加工干茶，非枝上鲜叶。 The original page is publicly readable and the original image downloadable, but no separate redistribution permission was obtained. Photographer and image-specific license are undisclosed. The complete original and source are retained only as references for the private encyclopedia; public access does not imply an open license. Chinese original / 中文原文：原页公开可读并可下载原图，未取得独立再传播许可；摄影者与单图许可未披露。保留完整原图和出处，仅作为私有百科资料参照；不能据公开访问推定开放授权。 Sample scope ： A sample shown on a named GI information page; grade, cultivar and production batch are undisclosed. Chinese original / 中文原文：样本范围：具名地标资料页展示样本，等级、品种和生产批次未披露。 Jingxian Lanxiang Chinese original / 中文原文：泾县兰香 Jingxian, Xuancheng, Anhui, and surrounding tea-growing areas identified by the standard Chinese original / 中文原文：安徽宣城泾县及标准所指周边茶区 identity： A premium baked-green-tea series from Jingxian, made by heat-fixing, shaping, and baking tender shoots. Chinese original / 中文原文：identity：泾县的烘青名优绿茶系列，以嫩梢杀青、做形和烘焙成茶。 Verification status: excerpt_supported Chinese original / 中文原文：核验状态：excerpt_supported Tea country | Green tea (Jing County Lanxiang) | https://www.ahjx.gov.cn/Content/show/1570221.html Chinese original / 中文原文：茶叶之乡丨绿茶（泾县兰香） | https://www.ahjx.gov.cn/Content/show/1570221.html Jingxian Lanxiang Tea, DB34/T 1842-2013: standard information. | https://std.samr.gov.cn/db/search/stdDBDetailed?id=91D99E4D4F622E24E05397BE0A0A3A10 Chinese original / 中文原文：泾县兰香茶 DB34/T 1842-2013 标准信息 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=91D99E4D4F622E24E05397BE0A0A3A10 process： Thin spreading → fixation → shaping → initial baking → cooling and final baking Chinese original / 中文原文：process：薄摊→杀青→做形→初烘→摊凉、复烘 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html appearance： County-government product introduction, ungraded and based on an excerpt: sword-shaped, straight and slightly flat, plump and even, emerald green with visible down. Local Tingxi Lanxiang style, from the county CPPCC's original text and ungraded: embroidery-scissor-shaped, plump, tender and straight, evenly lustrous emerald green with visible down. Chinese original / 中文原文：appearance：县政府产品简介（未分等级，节选依据）：佩剑形，平直略扁、肥硕匀整，翠绿显毫；汀溪兰香地方样式（县政协原文，未分等级）：绣剪形，肥嫩挺直，翠绿匀润显毫 Verification status: excerpt_supported Chinese original / 中文原文：核验状态：excerpt_supported Tea country | Green tea (Jing County Lanxiang) | https://www.ahjx.gov.cn/Content/show/1570221.html Chinese original / 中文原文：茶叶之乡丨绿茶（泾县兰香） | https://www.ahjx.gov.cn/Content/show/1570221.html Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html aroma： County-government product introduction, ungraded and excerpt-based: pronounced, lasting tender aroma. Tingxi Lanxiang local style, county CPPCC original, ungraded: fresh, clean, pronounced, brisk, and lasting. Chinese original / 中文原文：aroma：县政府产品简介（未分等级，节选依据）：嫩香高长；汀溪兰香地方样式（县政协原文，未分等级）：清纯高爽、持久 Verification status: excerpt_supported Chinese original / 中文原文：核验状态：excerpt_supported Tea country | Green tea (Jing County Lanxiang) | https://www.ahjx.gov.cn/Content/show/1570221.html Chinese original / 中文原文：茶叶之乡丨绿茶（泾县兰香） | https://www.ahjx.gov.cn/Content/show/1570221.html Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html taste： County-government product introduction, ungraded and based on an excerpt: fresh, brisk and full, with returning sweetness. Local Tingxi Lanxiang style, from the county CPPCC's original text and ungraded: fresh, mellow, sweet and brisk. Chinese original / 中文原文：taste：县政府产品简介（未分等级，节选依据）：鲜爽醇厚，回甘；汀溪兰香地方样式（县政协原文，未分等级）：鲜醇甘爽 Verification status: excerpt_supported Chinese original / 中文原文：核验状态：excerpt_supported Tea country | Green tea (Jing County Lanxiang) | https://www.ahjx.gov.cn/Content/show/1570221.html Chinese original / 中文原文：茶叶之乡丨绿茶（泾县兰香） | https://www.ahjx.gov.cn/Content/show/1570221.html Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html history： Jing County government-disclosure material records local development of the Lanxiang series in the 1990s by using more tender leaves and improving shaping from a Jiancha base. Tingxi Lanxiang is one type with specific local picking and processing records. Chinese original / 中文原文：history：泾县政务公开资料记载，1990年代当地在尖茶基础上提高鲜叶嫩度、改进做形，发展出兰香系列；汀溪兰香为其中有具体地方采制记载的品类。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html culture： Jing County promotes the Lanxiang series through specialty-tea fairs, processing training, and its tea association. The modern Lanxiang name is distinguished from ancient Baiyun and Jiancha history. Chinese original / 中文原文：culture：泾县当地以名茶交易会、制茶培训和茶业协会推动兰香系列推广。现代兰香名称与古代白云茶、尖茶史分开说明。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html Step-by-step processing / Local handmade Tingxi Lanxiang style (not treated as the county's only process). Chinese original / 中文原文：逐步工序 / 汀溪兰香地方手工样式（不视为全县唯一工艺） The process version described in the original; unspecified temperatures, times, or grades are not added. Chinese original / 中文原文：原文所述工艺版本，不扩充未明示的温度、时间或等级。 1. Thin spreading ： Spread the harvested fresh leaves in a ventilated place. Key observations: Chinese original / 中文原文：1. 薄摊：采回鲜叶在通风处摊放。 关键观察： Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html 2. Heat-fixing ： Add a small amount of leaves and heat-fix in the pan. Key observations: Chinese original / 中文原文：2. 杀青：少量投叶，锅炒杀青。 关键观察： Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html 3. Shaping ： Straighten and flatten in the pan, then press and rub to bring out the down. Key observations: Chinese original / 中文原文：3. 做形：锅中理直压扁，扣磨提毫。 关键观察： Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html 4. Initial baking ： Roast over charcoal while preserving the shape. Key observations: Chinese original / 中文原文：4. 初烘：炭火烘焙并避免破坏形状。 关键观察： Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html 5. Cooling and repeat baking ： After initial drying, cool, then re-dry thoroughly. Key observations: Chinese original / 中文原文：5. 摊凉、复烘：初烘后摊凉再烘至足干。 关键观察： Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 County government product introduction (ungraded, based on an excerpt) ： Sword-shaped, straight and slightly flat, plump and even, emerald green with visible down; clear, fresh, bright tender-green liquor; a high, lasting tender aroma; a fresh, brisk, mellow, full taste with returning sweetness; and vivid tender-green, even infused leaves. Chinese original / 中文原文：县政府产品简介（未分等级，节选依据）：佩剑形，平直略扁、肥硕匀整，翠绿显毫；嫩绿、清澈鲜亮；嫩香高长；鲜爽醇厚，回甘；嫩绿鲜明、匀整。 Evidence Status: official_search_excerpt； Location in the source: Product introduction dated 2025-09-14 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_search_excerpt；原文位置：2025-09-14产品简介；适用范围：见具体记录标题与原文 Tea country | Green tea (Jing County Lanxiang) | https://www.ahjx.gov.cn/Content/show/1570221.html Chinese original / 中文原文：茶叶之乡丨绿茶（泾县兰香） | https://www.ahjx.gov.cn/Content/show/1570221.html Tingxi Lanxiang Local Style (County CPPCC Original Text, Ungraded) ： Embroidery-scissor-shaped, plump, tender and straight, emerald green with visible down; clear bright tender-green liquor; clean, high, brisk aroma; fresh, mellow, sweet, brisk taste; and tender-yellow, even infused bud-and-leaf sets. Chinese original / 中文原文：汀溪兰香地方样式（县政协原文，未分等级）：绣剪形，肥嫩挺直、翠绿显毫；汤色嫩绿清亮；清纯高爽香；鲜醇甘爽；叶底嫩黄、匀整成朵。 Evidence Status: primary_source_verified； Location in the source: Second paragraph on “Tingxi Lanxiang” ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“汀溪兰香”第二段；适用范围：见具体记录标题与原文 Tea leaves | https://www.ahjxzx.gov.cn/d/3136.html Chinese original / 中文原文：茶叶 | https://www.ahjxzx.gov.cn/d/3136.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Jingxian Lanxiang dry leaves (sample from a geographical indication information page) Chinese original / 中文原文：实物图：泾县兰香干茶（地标资料页样本） https://www.sinogi.cn/db/Upload/shikuang/SINOGI02203-1.png https://www.sinogi.cn/wap/index.php/product/show/id/2203 Basis for the match: The product home page for the same SINOGI02203 entry was additionally read, explicitly identifying Jing County, Xuancheng, Anhui and its township scope, and scissor-shaped green tea. The home page and information page share the image. Its pixels show flat, extended, processed dry tea in a drying sieve, not freshly picked tender shoots. Chinese original / 中文原文：对应依据：已补读同一 SINOGI02203 产品首页，明确安徽宣城泾县及其乡镇范围、绣剪形绿茶；首页与信息页共用该图。像素为烘筛内平直舒展的已加工干茶，非采摘嫩梢。 The original page is publicly readable and the original image downloadable, but no separate redistribution permission was obtained. Photographer and image-specific license are undisclosed. The complete original and source are retained only as references for the private encyclopedia; public access does not imply an open license. Chinese original / 中文原文：原页公开可读并可下载原图，未取得独立再传播许可；摄影者与单图许可未披露。保留完整原图和出处，仅作为私有百科资料参照；不能据公开访问推定开放授权。 Sample scope ： A sample on a drying sieve shown on the Jingxian Lanxiang GI information page. Grade, producer and photography year are unspecified. Chinese original / 中文原文：样本范围：泾县兰香地标资料页展示的烘筛茶样；来源未标具体等级、厂商、拍摄年份。 Shangrao Baimei Chinese original / 中文原文：上饶白眉 Townships/towns including Huatanshan, Wufushan, Dongtuan, Shanglu, and Zunqiao in Guangxin District, Shangrao, Jiangxi. Chinese original / 中文原文：江西上饶市广信区华坛山、五府山、董团、上泸、尊桥等乡镇 identity： A Shangrao green tea with visible white down. The GI product includes Yinhao, Maojian and Cuifeng styles. “White” in its name does not indicate white-tea processing. Chinese original / 中文原文：identity：上饶的白毫显露型绿茶，地标产品包含银毫、毛尖、翠峰三个花色。名称中的“白”不表示白茶工艺。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fresh-leaf grading → spreading → heat-fixing → cooling → rolling → shaping → drying → fine sorting and packaging Chinese original / 中文原文：process：鲜叶分级→摊青→杀青→摊凉→揉捻→做形→烘干→精选包装 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： GI overview shared by three styles, not a single-grade sample: robust, evenly straight strips, lustrous green with abundant white down. Chinese original / 中文原文：appearance：三个花色共用地标总述，非单一等级样：条索壮实匀直，绿润、多白毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Shared GI overview for three product styles, not a single-grade sample: high, pure aroma. Chinese original / 中文原文：aroma：三个花色共用地标总述，非单一等级样：清高 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Shared GI overview for three styles, not a single-grade sample: fresh and rich. Chinese original / 中文原文：taste：三个花色共用地标总述，非单一等级样：鲜浓 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： Ministry of Agriculture Announcement No. 1364 of 2010 granted Shangrao Baimei an agricultural-product geographical-indication registration certificate. CNIPA's 2025 protection requirements continue to specify its production area, suitable cultivars and quality. Chinese original / 中文原文：history：农业部2010年第1364号公告为上饶白眉颁发农产品地理标志登记证。2025年国家知识产权局保护要求继续列明产区、适制品种与品质。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Announcement No. 1364 of the Ministry of Agriculture of the People's Republic of China | https://jgs.moa.gov.cn/gzdt/jgjdt/201006/t20100606_6295912.htm Chinese original / 中文原文：中华人民共和国农业部公告第1364号 | https://jgs.moa.gov.cn/gzdt/jgjdt/201006/t20100606_6295912.htm Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： In 2025, local cultural mentors and integrated-media reporters recorded Baimei growers picking and pan-firing tea in Zunqiao Township, turning production work into visual communication about tea-country life. Chinese original / 中文原文：culture：2025年当地文化导师与融媒体记者在尊桥乡记录白眉茶农采茶和锅炒过程，使生产劳动成为茶乡影像传播内容。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Shangrao, Jiangxi: 'Four Hundreds' Rural Cultural Mentoring Programme Supports Comprehensive Rural Revitalisation | https://qdwmsj.qingdao.gov.cn/html/tashanzhishi/inside/2025/1222/10365.html Chinese original / 中文原文：江西上饶：“四个100”文化导师下乡计划赋能乡村全面振兴 | https://qdwmsj.qingdao.gov.cn/html/tashanzhishi/inside/2025/1222/10365.html Step-by-step processing / General main process sequence in the GI requirements Chinese original / 中文原文：逐步工序 / 地标通用加工主链 The process version described in the original; unspecified temperatures, times, or grades are not added. Chinese original / 中文原文：原文所述工艺版本，不扩充未明示的温度、时间或等级。 1. Grading fresh leaves ： Handle each fresh-leaf specification separately. Key observations: Chinese original / 中文原文：1. 鲜叶分级：按鲜叶规格分别处理。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading fresh leaves ： Spread the fresh leaves. Key observations: Chinese original / 中文原文：2. 摊青：鲜叶摊放。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： Complete heat-fixing. Key observations: Chinese original / 中文原文：3. 杀青：完成杀青。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Spreading to cool ： Dissipate heat from the heat-fixed leaves. Key observations: Chinese original / 中文原文：4. 摊凉：杀青叶散热。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Rolling ： Roll into strands. Key observations: Chinese original / 中文原文：5. 揉捻：揉成条索。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Shaping ： Shape according to the product type. Key observations: Chinese original / 中文原文：6. 做形：依产品花色成形。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Drying by baking ： Bake into finished tea. Key observations: Chinese original / 中文原文：7. 烘干：烘至成茶。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Fine selection and packaging ： Select, then package. Key observations: Chinese original / 中文原文：8. 精选包装：精选后包装。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Covered in white down, robust in appearance, robust in appearance, with even straight strips and exceptionally abundant down; lustrous green, with fresh pronounced aroma, bright liquor colour, fresh rich taste, and tender-green infused leaves. Three product styles: Yinhao, Maojian, and Cuifeng. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：满披白毫，外形壮实，外形壮实，条索匀直，白毫特多；色泽绿润，香气清高；汤色明亮，滋味鲜浓，叶底嫩绿。分为银毫，毛尖和翠峰三个花色 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640 (2025); starting at PDF page 1845. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告（2025年）；PDF第1845页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf GI overview shared by three styles, not a single-grade sample: robust, evenly straight strips, lustrous green with abundant white down. ； Bright; the original entry does not specify a hue ； Fresh and pronounced ； Fresh and strong ； Tender green 。 Chinese original / 中文原文：三个花色共用地标总述，非单一等级样：条索壮实匀直，绿润、多白毫；明亮，原条未限定色相；清高；鲜浓；嫩绿。 Evidence Status: primary_source_verified； Location in the source: Item 628, (VI) 1, page 1846 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第628项（六）1，页1846；适用范围：见具体记录标题与原文 Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 640 (2025) Chinese original / 中文原文：第640号公告（2025年） Excerpt from the named chapter in the 2025 protection requirements. Original grades and administrative names are understood according to the cited version. Chinese original / 中文原文：2025年保护要求具名章节摘录；原有等级、行政区名称按所引版本理解。 Protected geographical area ： The current administrative areas of Huatan Shan, Wufu Shan, Dongtuan, Shanglu, Zunqiao and other towns and townships in Guangxin District, Shangrao, Jiangxi Province. Geographical coordinates: 117°41′–118°14′ E, 27°58′–28°50′ N. Chinese original / 中文原文：保护产地范围：江西省上饶市广信区华坛山、五府山、董团、上泸、尊桥等乡镇现辖行政区域。地理坐标：东经117°41′～118°14′，北纬27°58′～28°50′ Raw materials & cultivars ： Suitable cultivars such as Shangrao Damianbai and Gancha No. 2 Chinese original / 中文原文：原料与品种：上饶大面白、赣茶2号等适制品种 Growing environment ： Elevation 300–1,000 m; mainly red and yellow soils, soil depth ≥70 cm, pH 5.6, and organic matter content ≥5.6%. Chinese original / 中文原文：生长环境：海拔300～1000m，土壤主要为红黄壤，土层厚度≥70cm，pH值5.6，有机质含量≥5.6% Plucking requirements ： Late March to early May, and late August to late September. Single buds, one bud and one leaf, or one bud and two leaves; tender-leaf length ≤4 cm; the stated same-tenderness figure is ≤5%. No old leaves, fish leaves, old stems, diseased or pest-damaged leaves, or purple buds and leaves. Chinese original / 中文原文：采摘要求：3月下旬至5月上旬，8月下旬至9月下旬。单芽、一芽一叶、一芽二叶，嫩叶长度≤4cm，同等嫩度≤5%，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶 Processing requirements ： Fresh-leaf grading → spreading → heat-fixing → cooling → rolling → shaping → drying → fine sorting and packaging Chinese original / 中文原文：加工要求：鲜叶分级→摊青→杀青→摊凉→揉捻→做形→烘干→精选包装 Sensory qualities ： Covered in white down, robust in appearance, robust in appearance, with even straight strips and exceptionally abundant down; lustrous green, with fresh pronounced aroma, bright liquor colour, fresh rich taste, and tender-green infused leaves. Three product styles: Yinhao, Maojian, and Cuifeng. Chinese original / 中文原文：感官品质：满披白毫，外形壮实，外形壮实，条索匀直，白毫特多；色泽绿润，香气清高；汤色明亮，滋味鲜浓，叶底嫩绿。分为银毫，毛尖和翠峰三个花色 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1845 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Shangrao Baimei, Dry Leaves and Brewed Liquor (GI Information-Page Sample) Chinese original / 中文原文：实物图：上饶白眉干茶与冲泡茶汤（地标资料页样本） https://www.sinogi.cn/db/Upload/shikuang/2147_1547445619_7531.jpg https://www.sinogi.cn/wap/index.php/product/show/id/1771 Basis for the match: The same-name record explicitly identifies production areas including Huatanshan, Wufushan, Dongtuan, Shanglu, and Zunqiao in Shangrao County, Jiangxi, and identifies the tea as green tea. The in-text image alt is Shangrao Baimei. Its pixels show dry tea on a plate and brewed tea in a glass. The two source URLs show the same scene, so only one image is included. Chinese original / 中文原文：对应依据：同名档案明确江西上饶县华坛山、五府山、董团、上泸、尊桥等产区，并明确为绿茶；正文图 alt 为上饶白眉。像素可见盘中干茶和玻璃杯冲泡茶汤，两个源 URL 实为相同画面，只收一图。 The original page is publicly readable and the original image downloadable, but no separate redistribution permission was obtained. Photographer and image-specific license are undisclosed. The complete original and source are retained only as references for the private encyclopedia; public access does not imply an open license. Chinese original / 中文原文：原页公开可读并可下载原图，未取得独立再传播许可；摄影者与单图许可未披露。保留完整原图和出处，仅作为私有百科资料参照；不能据公开访问推定开放授权。 Sample scope ： A sample displayed on the Shangrao Baimei GI information page. The Yinhao, Maojian or Cuifeng style and grade are not labelled and cannot be inferred from the image. Chinese original / 中文原文：样本范围：上饶白眉地标资料页展示样本；未标银毫、毛尖、翠峰花色或等级，不能据图推定。 Xiaobu Yan Tea Chinese original / 中文原文：小布岩茶 The Yanbeinao mountains, Xiaobu Town, Ningdu County, Ganzhou, Jiangxi Chinese original / 中文原文：江西赣州宁都县小布镇岩背脑群山 identity： A curved-brow-shaped, downy green tea developed in Xiaobu Town, Ningdu. This entry records traditional Xiaobu Yanlü Tea and does not combine same-brand black tea, albino tea or primary dark tea. Chinese original / 中文原文：identity：宁都小布镇创制的弯眉显毫绿茶。此条记录传统小布岩绿茶，不将同品牌红茶、白化茶或黑毛茶合并。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 process： Heat-fixing → rolling → second heat-fixing → repeat rolling → initial drying and leaf alignment → cooling → bringing out down → drying Chinese original / 中文原文：process：杀青→揉捻→杀二青→复揉→初干理条→摊凉→提毫→烘干 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 appearance： Brand-record overview of traditional Xiaobuyan green tea (ungraded): curved eyebrow shape with visible down, elegant strands and pointed tips. Chinese original / 中文原文：appearance：品牌档案传统小布岩绿茶总述（未分等级）：弯眉显毫，条索秀丽带锋苗 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 aroma： Brand record's overview of traditional Xiaobu Yanlü Tea, without grades: lasting tender-leaf fragrance with natural floral notes. Chinese original / 中文原文：aroma：品牌档案传统小布岩绿茶总述（未分等级）：嫩香持久，带自然花香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 taste： Brand record's overview of traditional Xiaobu Yanlü Tea, without grades: full-bodied, fresh and brisk, with returning sweetness. Chinese original / 中文原文：taste：品牌档案传统小布岩绿茶总述（未分等级）：醇厚鲜爽，回甘 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 history： The Ministry of Commerce brand archive lists Xiaobu Yancha as an innovative specialty tea and records improvements through the introduction of specialty-tea machinery in the 1990s. The brand's founding date of 1991 is brand information and is not used to assert the tea product's creation year. Chinese original / 中文原文：history：商务部品牌档案把小布岩茶列为创新名茶，并记载其20世纪90年代引入名优茶机械的改进历程；品牌创立时间1991年是品牌资料，不据此断言茶品始创年。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 culture： Local tea-tourism activities centre on picking, watching processing and tasting, including a tea-picking tourism carnival in 2017. Tea art is combined with modern tea-country tourism. Chinese original / 中文原文：culture：当地围绕采茶、观摩制茶与品茶开展茶旅活动，2017年举办采茶旅游嘉年华；茶艺与现代茶乡旅游相结合。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Step-by-step processing / Traditional green-tea process in the brand profile Chinese original / 中文原文：逐步工序 / 品牌档案传统绿茶工艺 The process version described in the original; unspecified temperatures, times, or grades are not added. Chinese original / 中文原文：原文所述工艺版本，不扩充未明示的温度、时间或等级。 1. Heat-fixing ： Spread to cool after pan-firing. Key observations: Chinese original / 中文原文：1. 杀青：锅炒后摊凉。 关键观察： Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 2. Rolling ： Apply light, then heavy, then light pressure, de-clumping intermittently. Key observations: Chinese original / 中文原文：2. 揉捻：先轻后重再轻，间歇解块。 关键观察： Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 3. Second heat-fixing ： Continue moisture loss. Key observations: Chinese original / 中文原文：3. 杀二青：继续散失水分。 关键观察： Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 4. Repeat rolling ： Further tighten the strands. Key observations: Chinese original / 中文原文：4. 复揉：使条索进一步紧结。 关键观察： Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 5. Initial drying and straightening ： Rub into strands and shape while pan-drying. Key observations: Chinese original / 中文原文：5. 初干理条：炒干同时搓条整形。 关键观察： Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 6. Spreading to cool ： Equalise moisture. Key observations: Chinese original / 中文原文：6. 摊凉：均衡水分。 关键观察： Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 7. Bringing out down ： The strands rub against each other to reveal the down. Key observations: Chinese original / 中文原文：7. 提毫：茶条相互摩擦显毫。 关键观察： Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 8. Drying by baking ： Dry thoroughly in a traditional baking basket or temperature-controlled baking cabinet. Key observations: Chinese original / 中文原文：8. 烘干：传统烘笼或温控烘焙箱足干。 关键观察： Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Brand-record overview of traditional Xiaobuyan green tea (ungraded): curved eyebrow shape with visible down, elegant strands and pointed tips. ； Bright yellow-green ； Lasting tender aroma, with natural floral notes ； Full-bodied, fresh and brisk, with a sweet aftertaste ； Tender-green, even, and clean 。 Chinese original / 中文原文：品牌档案传统小布岩绿茶总述（未分等级）：弯眉显毫，条索秀丽带锋苗；黄绿明亮；嫩香持久，带自然花香；醇厚鲜爽，回甘；嫩绿匀净。 Evidence Status: primary_source_verified； Location in the source: Quality passage in the brand introduction ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：品牌介绍品质段；适用范围：见具体记录标题与原文 Xiaobu Yan | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Chinese original / 中文原文：小布岩 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/22ef581fb3254b2faf4e27dbb8643ca0 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. The original product page was inadvertently reread in this round and is not listed as a new channel. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。原商品页本轮误复读，不列为新渠道。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Lanxi Maofeng Chinese original / 中文原文：兰溪毛峰 GI production area across 16 townships, towns, and subdistricts in Lanxi, Jinhua, Zhejiang. Chinese original / 中文原文：浙江金华兰溪市16个乡镇、街道地标产区 identity： An orchid-shaped green tea from Lanxi, using local populations, Yingshuang, Longjing 43, Wuniuzao, and other materials. Chinese original / 中文原文：identity：兰溪产的兰花形绿茶，以本地群体种、迎霜、龙井43、乌牛早等原料制成。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Spreading → heat-fixing → rolling → initial drying → final drying Chinese original / 中文原文：process：摊青→杀青→揉捻→初烘→足烘 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： GI sensory characteristics (ungraded): straight, downy, orchid-shaped, lustrous green. Chinese original / 中文原文：appearance：地标感官特色（未分等级）：挺直显毫、形似兰花，绿润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： GI sensory characteristics (ungraded): orchid aroma with sweetness Chinese original / 中文原文：aroma：地标感官特色（未分等级）：兰香带甜 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： GI sensory characteristics (ungraded): fresh, brisk, sweet and mellow Chinese original / 中文原文：taste：地标感官特色（未分等级）：鲜爽甘醇 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf history： A local newspaper dates its creation to the early 1970s; that date was obtained only from an original-site search excerpt. The full GI text verifies the modern standardized name and production area. Chinese original / 中文原文：history：地方报纸报道其创制于20世纪70年代初；这项时间只取得原站检索节选。地标全文已核实其现代规范化名称及产区。 Verification status: excerpt_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：excerpt_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Lanxi Maofeng and gardenia green tea win gold awards | https://ljdb.lxnews.cn/pc/content/202307/28/content_369286.html Chinese original / 中文原文：兰溪毛峰和栀子绿茶斩获金奖 | https://ljdb.lxnews.cn/pc/content/202307/28/content_369286.html Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf culture： Lanxi presents Maofeng as a distinctive local tea industry product, linking it with ecological tea gardens and tea tourism. This round does not adopt the national-gift legend, which has not been cross-checked. Chinese original / 中文原文：culture：兰溪把毛峰列为特色茶产业名片，与生态茶园及茶旅活动结合；本轮不采用尚未交叉核实的国礼传说。 Verification status: excerpt_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：excerpt_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Lanxi Maofeng and gardenia green tea win gold awards | https://ljdb.lxnews.cn/pc/content/202307/28/content_369286.html Chinese original / 中文原文：兰溪毛峰和栀子绿茶斩获金奖 | https://ljdb.lxnews.cn/pc/content/202307/28/content_369286.html Step-by-step processing / Main manual process in the GI requirements Chinese original / 中文原文：逐步工序 / 地标手工加工主链 The process version described in the original; unspecified temperatures, times, or grades are not added. Chinese original / 中文原文：原文所述工艺版本，不扩充未明示的温度、时间或等级。 1. Spreading fresh leaves ： Spread the fresh leaves. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶摊放。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Process with traditional methods such as stir-firing in a tilted pan using a bamboo-strip implement. Key observations: Chinese original / 中文原文：2. 杀青：以斜锅竹丝炒制等传统方法加工。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Roll in a heated flat pan. Key observations: Chinese original / 中文原文：3. 揉捻：平锅加温揉。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： Initial drying. Key observations: Chinese original / 中文原文：4. 初烘：初步干燥。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Final baking ： Bake until fully dry. Key observations: Chinese original / 中文原文：5. 足烘：烘至足干。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / GI machine-processing method Chinese original / 中文原文：逐步工序 / 地标机制工艺 The process version described in the original; unspecified temperatures, times, or grades are not added. Chinese original / 中文原文：原文所述工艺版本，不扩充未明示的温度、时间或等级。 1. Spreading fresh leaves ： Spread the fresh leaves. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶摊放。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Heat-fixing treatment. Key observations: Chinese original / 中文原文：2. 杀青：杀青处理。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Straightening ： Mechanical straightening. Key observations: Chinese original / 中文原文：3. 理条：机械理条。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Initial baking ： Initial drying. Key observations: Chinese original / 中文原文：4. 初烘：初次烘干。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Drying ： Complete drying. Key observations: Chinese original / 中文原文：5. 干燥：完成干燥。 关键观察： Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Lanxi Maofeng dry leaves are straight with visible down, orchid-shaped and lustrous green. The liquor is bright tender green; the aroma is orchid-like with sweetness; the taste is fresh, brisk, sweet and mellow; and the infused leaves are tender, uniform, clustered and bright green. Its defining characteristics are 'orchid form, sweet orchid aroma, sweet and fresh taste'. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：兰溪毛峰干茶外形挺直显毫，形似兰花，色泽绿润；汤色嫩绿明亮；香气兰香带甜；滋味鲜爽甘醇；叶底嫩匀成朵，绿亮。其典型品质特征“兰花形、甜兰香、甘鲜味” Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640 (2025); from PDF page 1246. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告（2025年）；PDF第1246页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf GI sensory characteristics (ungraded): straight, downy, orchid-shaped, lustrous green. ； Bright tender green ； Orchid aroma with sweetness ； Fresh, brisk, sweet, and mellow ； Tender, even, intact shoots, bright green 。 Chinese original / 中文原文：地标感官特色（未分等级）：挺直显毫、形似兰花，绿润；嫩绿明亮；兰香带甜；鲜爽甘醇；嫩匀成朵、绿亮。 Evidence Status: primary_source_verified； Location in the source: Item 435, (VI) 1, page 1247 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第435项（六）1，页1247；适用范围：见具体记录标题与原文 Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：延庆国光苹果等1409个地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 640 (2025) Chinese original / 中文原文：第640号公告（2025年） Excerpt from the named chapter in the 2025 protection requirements. Original grades and administrative names are understood according to the cited version. Chinese original / 中文原文：2025年保护要求具名章节摘录；原有等级、行政区名称按所引版本理解。 Protected geographical area ： A total of 330 administrative villages in 16 towns, townships and subdistricts of Lanxi City, Jinhua, Zhejiang Province: Lanjiang, Yunshan, Shanghua, Yongchang, Chixi and Nübu subdistricts; Youbu, Zhuge, Huangdian, Xiangxi, Majian, Meijiang and Hengxi towns; and Lingdong, Shuiting She Ethnic and Baishe townships. Geographical coordinates: 119°13′30″–119°53′50″ E, 29°05′20″–29°27′30″ N. Chinese original / 中文原文：保护产地范围：浙江省金华市兰溪市兰江街道、云山街道、上华街道、永昌街道、赤溪街道、女埠街道、游埠镇、诸葛镇、黄店镇、香溪镇、马涧镇、梅江镇、横溪镇、灵洞乡、水亭畲族乡、柏社乡等16个乡镇（街道）330个行政村。地理坐标：东经119°13′30″～119°53′50″，北纬29°05′20″～29°27′30″ Raw materials & cultivars ： Local seed-grown populations, Yingshuang, Longjing No. 43 and Wuniuzao Chinese original / 中文原文：原料与品种：本地群体种、迎霜、龙井43号和乌牛早 Growing environment ： Yellow or yellow-red soil, with soil pH 4.5–6. Chinese original / 中文原文：生长环境：土壤质地为黄壤或黄红壤，土壤pH值4.5～6 Plucking requirements ： Pick at the appropriate time, from one bud with one just-unfolding leaf to one bud with two unfolded leaves. Exclude pest- or disease-damaged leaves, purple buds, fish leaves and scales. Chinese original / 中文原文：采摘要求：适时采摘，采摘一芽一叶初展至一芽二叶开展，不采病虫叶、紫芽叶、不带鱼叶、鳞片 Processing requirements ： Distinctive processing: pan-fire with a bamboo-strip stirrer in a slanted pan, and roll under heat in a flat pan. Manual sequence: spreading → heat-fixing → rolling → initial drying → final drying. Mechanical sequence: spreading → heat-fixing → straightening → initial drying → drying. Chinese original / 中文原文：加工要求：独特的加工工艺：斜锅竹丝炒，平锅加温揉。手工制工艺：摊青→杀青→揉捻→初烘→足烘。机制工艺：摊青→杀青→理条→初烘→干燥 Sensory qualities ： Lanxi Maofeng dry leaves are straight with visible down, orchid-shaped and lustrous green. The liquor is bright tender green; the aroma is orchid-like with sweetness; the taste is fresh, brisk, sweet and mellow; and the infused leaves are tender, uniform, clustered and bright green. Its defining characteristics are 'orchid form, sweet orchid aroma, sweet and fresh taste'. Chinese original / 中文原文：感官品质：兰溪毛峰干茶外形挺直显毫，形似兰花，色泽绿润；汤色嫩绿明亮；香气兰香带甜；滋味鲜爽甘醇；叶底嫩匀成朵，绿亮。其典型品质特征“兰花形、甜兰香、甘鲜味” https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1246 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Lanxi Maofeng dry tea (Black Dog Teas product sample). Chinese original / 中文原文：实物图：兰溪毛峰干茶（Black Dog Teas 商品样本） https://www.blackdogteas.com/cdn/shop/products/Lanxi_Mao_Feng_1500.png https://www.blackdogteas.com/products/china-green-lanxi-mao-feng Basis for the match: The product title explicitly names Lanxi Mao Feng, and the body text specifies Zhejiang Province and April picking and processing. The product-image filename Lanxi_Mao_Feng_1500 is bound to the page's main product. Actual pixel inspection shows processed dry tea against a white background; gift-box packaging images on the same page were not used. A separate tea-studies page also directly matches the Chinese name Lanxi Maofeng with Zhejiang. Chinese original / 中文原文：对应依据：商品标题明确 Lanxi Mao Feng，正文列 Zhejiang Province、四月采制；商品图文件名 Lanxi_Mao_Feng_1500，与该页面主商品绑定。逐像素查看为白底已加工干茶，未采用同页礼盒包装图。另有茶学资料页直接对照中文兰溪毛峰、浙江。 A merchant's public product image. The individual photographer and republication permission are not disclosed, and no separate redistribution licence was obtained. The original image and source are retained as references in the private encyclopedia; an open licence is not assumed. Chinese original / 中文原文：商家公开商品图；单图作者及转载授权未披露，未取得独立再传播许可。保留原图与来源作私有百科资料参照，不推定开放授权。 Sample scope ： A Lanxi Maofeng product sample sold by Black Dog Teas, with origin stated as Zhejiang. Specific garden, manufacturer, harvest year, and grade are undisclosed; it does not represent all Lanxi Maofeng. Chinese original / 中文原文：样本范围：Black Dog Teas 在售兰溪毛峰商品样本，产地声明为浙江；具体茶园、生产厂家、采收年份与等级未披露，不代表所有兰溪毛峰。 Nanshan Shoumei Chinese original / 中文原文：南山寿眉 Hengjian Lijiayuan Tea Farm and southern Liyang tea districts, Liyang, Changzhou, Jiangsu Chinese original / 中文原文：江苏常州溧阳市横涧李家园茶场及溧阳南部茶区 identity： A brow-shaped green tea from the southern mountains of Liyang, slightly flat and curved with down. Nanshan Shoumei and Fujian’s white tea Shoumei have separate records. Chinese original / 中文原文：identity：溧阳南部山区出产的眉形绿茶，成茶略扁微弯、披毫。南山寿眉与福建白茶寿眉分别建档。 Verification status: excerpt_supported Chinese original / 中文原文：核验状态：excerpt_supported Tea types: Nanshan Shoumei | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml Chinese original / 中文原文：茶叶种类：南山寿眉 | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml Third list of intangible cultural heritage in Liyang | https://www.liyang.gov.cn/html/czly/2011/OPEHQFEL_1111/18940.html Chinese original / 中文原文：溧阳市第三批非物质文化遗产名录 | https://www.liyang.gov.cn/html/czly/2011/OPEHQFEL_1111/18940.html appearance： CCTV product description (ungraded): slightly flat and gently curved, emerald green with white down. Chinese original / 中文原文：appearance：央视网产品说明（未分等级）：略扁微弯，翠绿披白毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea types: Nanshan Shoumei | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml Chinese original / 中文原文：茶叶种类：南山寿眉 | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml aroma： CCTV product description (ungraded): delicate and lasting aroma. Chinese original / 中文原文：aroma：央视网产品说明（未分等级）：清雅、持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea types: Nanshan Shoumei | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml Chinese original / 中文原文：茶叶种类：南山寿眉 | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml taste： CCTV.com product description (ungraded): fresh, brisk and mellow Chinese original / 中文原文：taste：央视网产品说明（未分等级）：鲜爽醇和 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea types: Nanshan Shoumei | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml Chinese original / 中文原文：茶叶种类：南山寿眉 | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml history： CCTV.com records that it comes from Lijiayuan Tea Farm in Hengjian and is named for its location in the southern mountains and eyebrow-like finished form. This round does not directly treat Liyang's ancient tea history as this tea's creation history. Chinese original / 中文原文：history：央视网记载其产于横涧李家园茶场，因地处南部山区、成茶外形如眉而得名；本轮不把溧阳的古代茶史直接当作本茶创制史。 Verification status: source_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：source_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Tea types: Nanshan Shoumei | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml Chinese original / 中文原文：茶叶种类：南山寿眉 | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml culture： An excerpt from Liyang's 2011 local heritage list includes Nanshan Shoumei, Shahe Guiming, Shuixi Cuibai and Qianfeng Xuelian together under “Liyang Green Tea Processing.” Chinese original / 中文原文：culture：溧阳2011年地方非遗名录节选把南山寿眉与沙河桂茗、水西翠柏、前峰雪莲一并纳入“溧阳绿茶制作工艺”。 Verification status: excerpt_supported； Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round. Chinese original / 中文原文：核验状态：excerpt_supported；区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。 Third list of intangible cultural heritage in Liyang | https://www.liyang.gov.cn/html/czly/2011/OPEHQFEL_1111/18940.html Chinese original / 中文原文：溧阳市第三批非物质文化遗产名录 | https://www.liyang.gov.cn/html/czly/2011/OPEHQFEL_1111/18940.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 CCTV product description (ungraded): slightly flat and gently curved, emerald green with white down. ； Clear and bright ； Delicate and lasting ； Fresh, brisk, and mellow ； Tender-green and intact 。 Chinese original / 中文原文：央视网产品说明（未分等级）：略扁微弯，翠绿披白毫；清澈明亮；清雅、持久；鲜爽醇和；嫩绿、完整。 Evidence Status: public_media_text_verified； Location in the source: Final paragraph on principal production areas in the main text ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：public_media_text_verified；原文位置：正文主要产地末段；适用范围：见具体记录标题与原文 Tea types: Nanshan Shoumei | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml Chinese original / 中文原文：茶叶种类：南山寿眉 | https://sannong.cntv.cn/2014/11/19/ARTI1416379850679550.shtml Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： Three photographs from the new tourism entry were downloaded and inspected. They lack a photographic source or binding to a specific producer's sample. Captions and a green-tea appearance alone cannot confirm identity, so they are not being used for now. Chinese original / 中文原文：实物图核查：新旅游条目3张照片已下载查看；没有摄影来源或具体生产者样本绑定，不能仅凭图注和绿茶外形确认，暂不采用。 Review date ：2026-10-16 Chinese original / 中文原文：核查日期：2026-10-16 Chongqing Pipa Tea Chinese original / 中文原文：崇庆枇杷茶 The Longmen Mountains area of Chongzhou, Sichuan; the No. 646 annex lists 23 villages in five townships/towns including Huaiyuan, Sanlang, Jiezi, Wenjingjiang, and Jiguanshan. Chinese original / 中文原文：四川省崇州市龙门山一带；646号附件列怀远、三郎、街子、文井江、鸡冠山等5乡镇23村 identity： A Chongzhou local tea whose protection requirements list flat premium tea, Maofeng, and bulk tea as three processing forms. Chinese original / 中文原文：identity：崇州地方茶，保护要求同时列扁形名茶、毛峰和大宗茶三种加工形式。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Single-bud picking and sorting → heat-fixing → shaping → drying. Chinese original / 中文原文：process：单芽采选 → 杀青 → 做型 → 干燥 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Flat-form sensory description in Announcement No. 646 protection requirements: plump buds, flat and fairly evenly straight, lustrous yellow-green. Chinese original / 中文原文：appearance：646号保护要求的扁平形感官描述：芽头肥壮，扁平较匀直，黄绿油润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Flat-shaped sensory description in Announcement 646 protection requirements: rich chestnut aroma. Chinese original / 中文原文：aroma：646号保护要求的扁平形感官描述：栗香浓郁 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Flat-form sensory description in Announcement No. 646 protection requirements: fresh, mellow and refreshing. Chinese original / 中文原文：taste：646号保护要求的扁平形感官描述：鲜醇爽口 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Plump buds, flat and fairly even straight shape, lustrous yellow-green; rich chestnut aroma; bright yellow-green liquor; fresh mellow refreshing taste; evenly bright yellow-green infused leaves. Chinese original / 中文原文：quality：芽头肥壮，外形扁平较匀直，色泽黄绿油润，香气栗香浓郁，汤色黄绿明亮，滋味鲜醇爽口，叶底黄绿匀亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： The Ministry of Agriculture and Rural Affairs' 2020 National Catalogue of Rural Specialty Products already listed Chongqing Pipa Tea. Announcement No. 646 of 2025 provides its production area, processing steps and quality requirements. Older local names and tribute-tea legends have not been verified against original historical texts; no tribute-tea story is added merely because of the name. Chinese original / 中文原文：history：农业农村部2020年全国乡村特色产品目录已列崇庆枇杷茶；2025年646号公告给出产区、工序和品质要求。地方旧称与贡茶传说尚未取得古籍原件核实，不据名称补入贡茶故事。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Catalogue of speciality products and skilled artisans | https://xccys.moa.gov.cn/xxzlcx/202002/t20200227_6337876.htm Chinese original / 中文原文：特色产品和能工巧匠目录 | https://xccys.moa.gov.cn/xxzlcx/202002/t20200227_6337876.htm Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf culture： The local tea name appears in both the raw-material cultivar and finished-product fields of the protection requirements. Single-bud flat, down-raised Maofeng, and rolled bulk versions reflect several processing approaches under the same local name. Chinese original / 中文原文：culture：此茶的地方名称兼见于保护要求的原料品种栏和成品名称栏；单芽扁形款、提毫毛峰款、揉捻大宗款反映同一地方茶名下的多种制茶取向。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： A 2024 Sichuan Rural Daily interview looks back on Zhong Weiji's investigations around Wanjia and Goujia. The references in a 2012 paper in the Journal of Tea Science list his 'Chongqing Pipa Tea' in Tea, 1959, issue 5, pages 31–32. These are a verified bibliographic record and a modern retrospective; the full 1959 text and original ancient tribute-tea records remain unobtained. Chinese original / 中文原文：history：2024年四川农村日报采访回溯钟渭基在万家、苟家一带的调查；《茶叶科学》2012年论文参考文献列其《崇庆枇杷茶》发表于《茶叶》1959年第5期31—32页。这是已核书目与现代回溯，1959年全文及古代贡茶原件仍未取得。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chongzhou Pipa Tea: Brewing a Sichuan Famous Tea (Part One) | More Than 60 Years, from Leaving the Mountains to Going Overseas | https://cbgc.scol.com.cn/news/5551433 Chinese original / 中文原文：崇州枇杷茶：泡出一杯四川名茶（上）丨60余载，从“出山”到“出海” | https://cbgc.scol.com.cn/news/5551433 Preliminary Study on Biochemical Composition and Processing Quality of Chongzhou Loquat Wild Tea Plants in Sichuan | https://www.tea-science.com/EN/10.13305/j.cnki.jts.2012.04.011 culture： Pipa Tea also denotes local tea-plant resources. A 2012 journal abstract divided the studied plants into six groups, A–F, reporting that group E was better suited to black tea and group F to green tea. These conclusions apply to that study's samples. A 2024 local interview also records development of multiple tea types. Images of similarly named black or oolong teas therefore cannot be assigned to this GI green-tea entry. Chinese original / 中文原文：culture：枇杷茶也指当地茶树资源。2012年期刊摘要将研究植株分成A—F六类，报告E类较适制红茶、F类较适制绿茶；此为该研究样本结论。2024年地方采访又记录多茶类开发，不能把同名红茶、乌龙茶图片套到本条地标绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Chongzhou Pipa Tea: Brewing a Sichuan Famous Tea (Part One) | More Than 60 Years, from Leaving the Mountains to Going Overseas | https://cbgc.scol.com.cn/news/5551433 Chinese original / 中文原文：崇州枇杷茶：泡出一杯四川名茶（上）丨60余载，从“出山”到“出海” | https://cbgc.scol.com.cn/news/5551433 Preliminary Study on Biochemical Composition and Processing Quality of Chongzhou Loquat Wild Tea Plants in Sichuan | https://www.tea-science.com/EN/10.13305/j.cnki.jts.2012.04.011 Step-by-step processing / Flat famous tea Chinese original / 中文原文：逐步工序 / 扁形名茶 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Selecting single buds ： The annex specifies single buds as the fresh-leaf material. Key observations: Chinese original / 中文原文：1. 单芽采选：附件规定鲜叶为单芽。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Heat-fix thoroughly and evenly, avoiding red stems and leaves. Key observations: Chinese original / 中文原文：2. 杀青：杀透杀匀，避免红梗红叶。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Shaping ： Make into a flat shape; the annex gives no uniform temperature or hand technique. Key observations: Chinese original / 中文原文：3. 做型：制成扁形；附件未给统一温度或手法。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Drying ： Complete drying to obtain the finished tea. Key observations: Chinese original / 中文原文：4. 干燥：完成干燥成为成品。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Maofeng Chinese original / 中文原文：逐步工序 / 毛峰 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Picking and selecting fresh leaves ： Single buds or one bud with one leaf. Another specification in the original appears to contain a typo and is not adopted. Key observations: Chinese original / 中文原文：1. 鲜叶采选：单芽或一芽一叶；原文另有疑似错字规格，暂不采用。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Heat-fix thoroughly and evenly. Key observations: Chinese original / 中文原文：2. 杀青：杀透杀匀。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Shaping ： Produce a Maofeng shape. Key observations: Chinese original / 中文原文：3. 做型：制出毛峰形。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Bringing out down ： List bringing out the down as a separate step after shaping. Key observations: Chinese original / 中文原文：4. 提毫：在做型后单列提毫。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Drying ： Complete drying of the finished tea. Key observations: Chinese original / 中文原文：5. 干燥：完成成品干燥。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Bulk tea Chinese original / 中文原文：逐步工序 / 大宗茶 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Fresh leaves ： Collect to the specifications given in the source. Key observations: Chinese original / 中文原文：1. 鲜叶：依来源规格收取。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Heat-fix thoroughly and evenly. Key observations: Chinese original / 中文原文：2. 杀青：杀透杀匀。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： Different shaping from the flat product. Key observations: Chinese original / 中文原文：3. 揉捻：与扁形款的做型不同。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Drying ： Complete drying. Key observations: Chinese original / 中文原文：4. 干燥：完成干燥。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Plump buds, flat and fairly even straight shape, lustrous yellow-green; rich chestnut aroma; bright yellow-green liquor; fresh mellow refreshing taste; evenly bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：芽头肥壮，外形扁平较匀直，色泽黄绿油润，香气栗香浓郁，汤色黄绿明亮，滋味鲜醇爽口，叶底黄绿匀亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 1480. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1480页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Sensory description of the flat shape in the protection requirements of No. 646 ： Dry-leaf appearance: plump buds, flat and fairly evenly straight, lustrous yellow-green; liquor colour: bright yellow-green; aroma: rich chestnut fragrance; taste: fresh, mellow and refreshing; infused leaves: yellow-green, even and bright. Chinese original / 中文原文：646号保护要求的扁平形感官描述：干茶：芽头肥壮，扁平较匀直，黄绿油润；汤色：黄绿明亮；香气：栗香浓郁；滋味：鲜醇爽口；叶底：黄绿匀亮 Evidence Status: primary_source_verified； Location in the source: Page 1481, VI.1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1481页（六）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： The Longmen mountain range around Huaiyuan, Sanlang, Jiezi and Wenjingjiang towns and Jiguanshan Township in Chongzhou, covering 23 villages in five mountain towns and townships. Coordinates: 103°19′24.1″–103°28′1.8″ E, 30°44′49″–30°47′16″ N. Chinese original / 中文原文：保护产地范围：崇州市怀远镇、三郎镇、街子镇、文井江镇、鸡冠山乡一带的龙门山脉，辖山区5个乡镇23村。地理坐标：东经103°19′24.1″～103°28′1.8″，北纬30°44′49″～30°47′16″ Raw materials & cultivars ： Chongqing Pipa Tea Chinese original / 中文原文：原料与品种：崇庆枇杷茶 Growing environment ： The base is at approximately 1,000 m elevation, on flat land, broad terraces or gentle slopes below 25°. It should be well drained and sheltered from wind. Soil types are medium loam and sandy loam, locally termed tea-dust soil, fine soil and bean-flour soil, rich in organic matter, with a soil depth greater than 70 cm and a pH of 4.5–5.5. Chinese original / 中文原文：生长环境：基地海拔高度1000m左右、地势平坦或宽大的台地、微坡地，坡地坡度小于25°，基地排水良好，地势背风，土壤类型为中、砂壤土（茶末土、小土、豆面土），有机质丰富，土层大于70cm，土壤pH4.5～5.5 Plucking requirements ： Harvest premium tea and bulk spring, summer and autumn teas promptly Chinese original / 中文原文：采摘要求：及时地采摘名茶、春、夏、秋的大宗茶 Processing requirements ： 1. Flat specialty tea. Fresh leaves — heat-fixing — shaping — drying — finished tea. (1) Fresh leaves: single buds are required. (2) Heat-fixing: heat-fix thoroughly and evenly, without red stems or red leaves. 2. Maofeng. Fresh leaves — heat-fixing — shaping — bringing out the down — drying — finished tea. (1) Fresh leaves: single buds, one bud with one leaf, and one bud with two just-unfolding buds are required. (2) Heat-fixing: heat-fix thoroughly and evenly, without red stems or red leaves. 3. Bulk tea. Fresh leaves — heat-fixing — rolling — drying — finished tea. (1) Heat-fixing: heat-fix thoroughly and evenly, without red stems or red leaves. Chinese original / 中文原文：加工要求：1.扁形名茶。鲜叶—杀青—做型—干燥—成品茶。（1）鲜叶：必须为单芽。（2）杀青：杀青时必须将鲜叶杀透、杀匀，无红梗红叶出现。2.毛峰。鲜叶—杀青—做型—提毫—干燥—成品茶。（1）鲜叶。必须为单芽、一芽一叶和一芽二芽初展。（2）杀青：杀青时必须将鲜叶杀透、杀匀，无红梗红叶出现。3.大宗茶。鲜叶—杀青—揉捻—干燥—成品茶。（1）杀青：杀青时必须将鲜叶杀透、杀匀，无红梗红叶出现 Sensory qualities ： Plump buds, flat and fairly even straight shape, lustrous yellow-green; rich chestnut aroma; bright yellow-green liquor; fresh mellow refreshing taste; evenly bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：芽头肥壮，外形扁平较匀直，色泽黄绿油润，香气栗香浓郁，汤色黄绿明亮，滋味鲜醇爽口，叶底黄绿匀亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1480 The same-name Pipa tea-tree resource can produce several tea categories. This entry retains the green-tea scope of Announcement 646; images and sensory descriptions from other categories must not be mixed in. Chinese original / 中文原文：同名枇杷茶树资源可制作多类成品；当前条目仍按646号保护要求的绿茶口径，其他茶类照片与感官不可混用。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： Two images from the new media source were inspected: one showed packaging and was rejected; the other showed finished tea but its specific green-tea identity was unconfirmed. The report covered several tea categories, so approval was deferred. Chinese original / 中文原文：实物图核查：新媒体两图已看：一张包装拒绝；一张成茶但具体绿茶身份未确认，报道兼多类茶，暂缓。 Review date ：2026-10-15 Chinese original / 中文原文：核查日期：2026-10-15 Nanjiang Daye Tea Chinese original / 中文原文：南江大叶茶 Protected area in Nanjiang County, Bazhong, Sichuan, including Yuandingzi Tea Farm; 171 villages across 48 townships and towns listed in the appendix. Chinese original / 中文原文：四川省巴中市南江县保护范围，含元顶子茶场；附件所列48乡镇171村 identity： A local Nanjiang green tea product made from the local cultivar of the same name. Flat and needle-shaped versions use different fresh-leaf specifications. Chinese original / 中文原文：identity：南江地方绿茶成品名，采用当地同名品种，扁形与针形款分用不同鲜叶规格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Fresh-leaf grading → spreading and airing → heat-fixing → shaping → initial baking → spreading and airing → final baking → sorting. Chinese original / 中文原文：process：鲜叶分级 → 摊晾 → 杀青 → 做形 → 毛火烘焙 → 摊晾 → 足火 → 拣剔 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646, flat tea: flat and even, tender green with down; Announcement No. 646, needle-shaped tea: fine, tightly rolled and straight, tender green with down. Chinese original / 中文原文：appearance：646号扁形茶：扁平匀齐，嫩绿有毫；646号针形茶：紧细挺直，嫩绿有毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement 646, flat tea: rich chestnut aroma with downy-bud fragrance; Announcement 646, needle-shaped tea: rich chestnut aroma with downy-bud fragrance. Chinese original / 中文原文：aroma：646号扁形茶：栗香浓郁带毫香；646号针形茶：栗香浓郁带毫香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement 646, flat tea: full, mellow and refreshing; Announcement 646, needle-shaped tea: full, mellow and refreshing. Chinese original / 中文原文：taste：646号扁形茶：醇厚爽口；646号针形茶：醇厚爽口 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Tender green with down; flat tea is flat and even, needle tea fine, tight and straight. Liquor is bright tender green; taste mellow, full and refreshing; aroma rich chestnut with downy-bud fragrance; infused leaves bright yellow-green. Chinese original / 中文原文：quality：嫩绿有毫，扁形茶扁平匀齐，针形茶紧细挺直，汤色嫩绿亮，滋味醇厚爽口，栗香浓郁带毫香，叶底黄绿明亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： A 2023 People's Daily interview already recorded Nanjiang Large-Leaf Tea as a local product of Jinbei Village, Nanjiang. The 2025 protection requirements specify two finished-product forms. These are modern product and cultural records, not dates when tea was first planted locally. Chinese original / 中文原文：history：2023年人民日报采访已记载南江金碑村以南江大叶茶为地方物产；2025年保护要求明确两种成品形态。这些是现代产品和文化记录，不作为当地首次种茶的年份。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Entering village history museums to understand rural China | https://www.crnews.net/xf/wh/957915_20230920083343.html Chinese original / 中文原文：走进村史馆，了解乡土中国 | https://www.crnews.net/xf/wh/957915_20230920083343.html Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf culture： Jinbei Village’s history museum features tea culture and a tasting area, connecting local growing life with village-history displays as a public space for understanding Nanjiang tea country. Chinese original / 中文原文：culture：金碑村村史馆以茶文化为主题设置品茶区，把地方种茶生活与村史展示结合，形成了解南江茶乡的公共空间。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Entering village history museums to understand rural China | https://www.crnews.net/xf/wh/957915_20230920083343.html Chinese original / 中文原文：走进村史馆，了解乡土中国 | https://www.crnews.net/xf/wh/957915_20230920083343.html Step-by-step processing / Main process sequence in the protection requirements Chinese original / 中文原文：逐步工序 / 保护要求主链 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Grading fresh leaves ： Flat form uses single buds or leaf-enclosed buds; needle form uses one bud with one leaf or two newly unfolding leaves. Key observations: Chinese original / 中文原文：1. 鲜叶分级：扁形用单芽或叶包芽；针形用一芽一叶或一芽二叶初展。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Spreading to air ： Spread in a clean, ventilated place until a clean aroma emerges. Key observations: Chinese original / 中文原文：2. 摊晾：清洁通风处摊晾至显清香。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Heat-fixing ： Combine shaking and covered heating, with more shaking and less covered heating, to fix thoroughly and evenly. Key observations: Chinese original / 中文原文：3. 杀青：抖闷结合，多抖少闷，杀透杀匀。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Shaping ： Level and flatten the flat variant; align the needle-shaped variant to be straight, tight and round. Key observations: Chinese original / 中文原文：4. 做形：扁形整平；针形理成直、紧、圆。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Initial firing by baking ： Carry out initial drying separately to flat- and needle-shaped requirements. Key observations: Chinese original / 中文原文：5. 毛火烘焙：分别按扁形和针形的要求初烘。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Spreading to air ： Spread to cool after initial drying. Key observations: Chinese original / 中文原文：6. 摊晾：初烘后摊晾。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Final firing ： Complete drying. Key observations: Chinese original / 中文原文：7. 足火：完成干燥。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 8. Sorting ： Remove fines and impurities. Key observations: Chinese original / 中文原文：8. 拣剔：除碎末与杂质。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tender green with down; flat tea is flat and even, needle tea fine, tight and straight. Liquor is bright tender green; taste mellow, full and refreshing; aroma rich chestnut with downy-bud fragrance; infused leaves bright yellow-green. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：嫩绿有毫，扁形茶扁平匀齐，针形茶紧细挺直，汤色嫩绿亮，滋味醇厚爽口，栗香浓郁带毫香，叶底黄绿明亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 1499. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1499页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Flat tea under Announcement No. 646 ： Dry-leaf appearance: flat and even, tender green with down. Liquor colour: bright tender green. Aroma: rich chestnut with downy-bud fragrance. Taste: mellow, full and refreshing. Infused leaves: bright yellow-green. Chinese original / 中文原文：646号扁形茶：干茶：扁平匀齐，嫩绿有毫；汤色：嫩绿明亮；香气：栗香浓郁带毫香；滋味：醇厚爽口；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: Page 1501, (V) 2 and (VI) 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1501页（五）2及（六）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Needle-shaped tea under Announcement No. 646 ： Dry-leaf appearance: fine, tightly rolled and straight, tender green with down; liquor colour: bright tender green; aroma: rich chestnut fragrance with downy-bud notes; taste: full-bodied and refreshing; infused leaves: bright yellow-green. Chinese original / 中文原文：646号针形茶：干茶：紧细挺直，嫩绿有毫；汤色：嫩绿明亮；香气：栗香浓郁带毫香；滋味：醇厚爽口；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: Page 1501, (V) 2 and (VI) 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1501页（五）2及（六）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： 171 natural villages across 48 towns and townships and Sichuan Yuandingzi Tea Farm within Nanjiang County, Bazhong City, Sichuan, including Huitan, Liuba and Guimin townships; Yangba Town; Shangliang Township; Ganchang Town; Zhaipo and Pinghe townships; Guangwushan, Nanjiang, Dongyu, Xialiang and Changchi towns; and Heitan Township. Coordinates: 106°27′–107°10′ E, 31°50′–32°45′ N. Chinese original / 中文原文：保护产地范围：四川省巴中市南江县所辖区域内的汇滩乡、流坝乡、贵民乡、杨坝镇、上两乡、赶场镇、寨坡乡、坪河乡、光雾山镇、南江镇、东榆镇、下两镇、长赤镇、黑潭乡及四川省元顶子茶场等48个乡（镇）的171个自然村。地理坐标：东经106°27′～107°10′，北纬31°50′～32°45′ Raw materials & cultivars ： Nanjiang Daye Tea Chinese original / 中文原文：原料与品种：南江大叶茶 Growing environment ： Elevation 800–1200 m, preferably loam, soil depth ≥50 cm, rich mineral nutrients, pH 4.0–6.5. Chinese original / 中文原文：生长环境：海拔800～1200m，土壤以壤土为宜，土层深厚≥50cm，矿质养分丰富，pH值4.0～6.5 Plucking requirements ： Begin picking early rather than late, harvesting promptly in batches to the standard while retaining leaves. After picking, grade and assemble fresh leaves by tenderness, cleanliness, uniformity and freshness. Chinese original / 中文原文：采摘要求：开采期宜早不宜迟，按标准分批及时留叶采摘。鲜叶采下后，须从嫩度、匀净度、鲜度等方面进行分级归堆 Processing requirements ： 1. Processing flow. Fresh leaves → airing → heat-fixing → shaping → initial roasting → airing → final drying → sorting → finished product. 2. Key processing points. (1) Fresh leaves. Flat tea: single buds or buds enclosed by a leaf. Needle-shaped tea: one bud with one just-unfolding leaf, or one bud with two just-unfolding leaves. (2) Airing. The area must be clean, hygienic and ventilated. Air until a fresh aroma develops. (3) Heat-fixing. Use 160–180°C, combining tossing with brief covered heating, with more tossing and less covered heating. Heat-fix thoroughly and evenly, until the grassy smell dissipates and a fresh aroma emerges. (4) Shaping. Flat tea: shape by hand or machine to achieve a flat, rounded and smooth form. Needle-shaped tea: shape by hand or in a straightening machine to achieve straight, tight and rounded strips. (5) Initial roasting. Flat tea: 90–110°C until approximately 90% dry. Needle-shaped tea: 110–120°C until approximately 90% dry. (6) Airing. (7) Final drying. Use 70–90°C to reach a suitable moisture content of 5%. (8) Sorting. Remove fragments, dust and foreign matter. (9) Finished product. Chinese original / 中文原文：加工要求：1.加工流程。鲜叶→摊晾→杀青→做形→毛火烘培→摊晾→足火→拣剔→成品。2.加工要点。（1）鲜叶。扁形茶：单芽或叶包芽；针形茶：一芽一叶初展或一芽二叶初展。（2）摊晾。场地要求清洁卫生通风，以散发清香气为宜。（3）杀青。要求温度160～180℃，抖闷结合，多抖少闷，杀透杀匀，青草气散失，清香气显露为宜。（4）做形。扁形茶：手工做形或整形机做形要求扁平、圆、滑为宜；针形茶：手工做形或理条机理条要求直、紧、圆为宜。（5）毛火烘焙。扁形茶：温度90～110℃，九成干为宜；针形茶：要求温度110～120℃，九成干为宜。（6）摊晾。（7）足火。温度70～90℃，水分含量在5%为宜。（8）拣剔。除去碎末或杂质。（9）成品 Sensory qualities ： Tender green with down; flat tea is flat and even, needle tea fine, tight and straight. Liquor is bright tender green; taste mellow, full and refreshing; aroma rich chestnut with downy-bud fragrance; infused leaves bright yellow-green. Chinese original / 中文原文：感官品质：嫩绿有毫，扁形茶扁平匀齐，针形茶紧细挺直，汤色嫩绿亮，滋味醇厚爽口，栗香浓郁带毫香，叶底黄绿明亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1499 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample of a pan-fired Nanjiang large-leaf tea product Chinese original / 中文原文：实物图：南江大叶茶炒青商品的干茶样本 https://image.cnhnb.com/image/jpg/head/2022/05/19/65a102fce30b475295c1857d2905b9a7.jpg?x-tos-process=image/resize,w_600,image/crop,h_600,w_600,g_center,image/watermark,image_d20ucG5nP3gtdG9zLXByb2Nlc3M9aW1hZ2UvcmVzaXplLFBfMjA=,g_se,x_10,y_10 https://www.cnhnb.com/gongying/7134171/ Basis for the match: Product 7134171 explicitly names Nanjiang Large-leaf Tea, green tea and pan-fired processing in its title. The shop address is Group 4, Yuanquan Village, Yuantan Town, Nanjiang, Bazhong, Sichuan, and dispatch is from Nanjiang County. The image is the SKU's first image and repeats in its details, showing grey-green curled dry tea in a hand. Other recommended products on the page were not used. Chinese original / 中文原文：对应依据：商品7134171标题明写南江大叶茶、绿茶、炒青，店铺地址四川巴中南江元潭镇元泉村四社，发货地南江县；图片为该SKU首图且详情重复出现，手中为灰绿卷曲干茶。未取页面推荐的其他产品。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： A specific pan-fired tea product from Yuanding Yunwu Tea Industry. The page gives production dates of 2022-04-01 to 2022-05-19. It is treated only as a seller's sample, not evidence for all grades or the latest batch. Chinese original / 中文原文：样本范围：元顶云雾茶业炒青具体商品样本；页面生产时间2022-04-01至2022-05-19，仅作为商家样本而非所有等级或最新批次证明。 Wanyuan Selenium-Rich Tea Chinese original / 中文原文：万源富硒茶 Wanyuan, Dazhou, Sichuan. The annex lists 48 towns and townships, including Caoba, Baiyang, Gujun, Qinghua and Jingxi. Chinese original / 中文原文：四川省达州市万源市；附件列草坝、白羊、固军、青花、井溪等48乡镇 identity： A local Wanyuan tea product whose protection requirements explicitly include spreading, heat-fixing, rolling and down-raising. Chinese original / 中文原文：identity：万源地方茶产品，保护要求明确摊青、杀青、揉捻及提毫等工序。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Hand picking and impurity removal → spreading → heat-fixing → rolling → hot-air drying → shaping → bringing out down → final drying. Chinese original / 中文原文：process：人工采摘与拣杂 → 摊青 → 杀青 → 揉捻 → 烘青 → 整形 → 提毫 → 烘干 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Protection requirements in No. 646: flat, even and straight, lustrous green with hairs Chinese original / 中文原文：appearance：646号保护要求：扁平匀直，绿润带毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Protection requirements in Announcement No. 646: rich tender aroma Chinese original / 中文原文：aroma：646号保护要求：嫩香馥郁 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Protection requirements in Announcement No. 646: fresh and brisk, with a sweet aftertaste Chinese original / 中文原文：taste：646号保护要求：鲜爽回甘 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Flat, even and straight, lustrous green with down; rich tender-leaf aroma; fresh, brisk taste with a sweet aftertaste; bright apricot-green liquor; reasonably bright yellow-green infused leaves. Chinese original / 中文原文：quality：形状扁平匀直，色泽绿润带毫，香气嫩香馥郁，滋味鲜爽回甘，汤色杏绿明亮，叶底黄绿尚亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： A 2023 field-activity report from Sichuan University of Arts and Science records the Wanyuan Selenium-Rich Tea History Museum and local tea-making demonstrations. The 2025 protection requirements specify its origin and quality. This round did not obtain early documents proving the first use of the modern name. Chinese original / 中文原文：history：2023年四川文理学院的实地活动报道记录了万源富硒茶史馆及当地制茶展示；2025年保护要求列明其产区和品质。本轮未取得可证明该现代名称首次使用的早期文件。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Party committee of the School of Literature and Communication holds a themed Party-day activity | https://wxcbxy.sasu.edu.cn/info/1014/5051.htm Chinese original / 中文原文：文学与传播学院党委开展主题党日活动 | https://wxcbxy.sasu.edu.cn/info/1014/5051.htm Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf culture： The Wanyuan Selenium-Rich Tea History Museum uses images and tea-culture objects to tell local industry history. University field activities also include spring picking and brewing, bringing tea-making knowledge into local cultural education. Chinese original / 中文原文：culture：万源富硒茶史馆以图片和茶文化实物讲述地方茶业；高校现场活动同时安排春茶采摘与沏茶体验，使制茶知识进入地方文化教育。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Party committee of the School of Literature and Communication holds a themed Party-day activity | https://wxcbxy.sasu.edu.cn/info/1014/5051.htm Chinese original / 中文原文：文学与传播学院党委开展主题党日活动 | https://wxcbxy.sasu.edu.cn/info/1014/5051.htm Step-by-step processing / Main processing sequence in the protection requirements Chinese original / 中文原文：逐步工序 / 保护要求的加工主链 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Manual picking and impurity removal ： Pick on clear mornings, transport in bamboo containers, and remove extraneous matter by hand upon arrival in the workshop. Key observations: Chinese original / 中文原文：1. 人工采摘与拣杂：晴天早上采摘，竹制器具运输，入车间后人工去杂。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Spreading fresh leaves ： The fresh leaves enter the spreading stage. Key observations: Chinese original / 中文原文：2. 摊青：鲜叶进入摊青工序。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Heat-fixing ： Heat-fix according to the main sequence in the annex. Key observations: Chinese original / 中文原文：3. 杀青：按附件所列主链杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Rolling ： Roll after heat-fixing. Key observations: Chinese original / 中文原文：4. 揉捻：杀青后揉捻。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Baked green tea ： After rolling, first dry by hot air. Key observations: Chinese original / 中文原文：5. 烘青：揉捻后先烘青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Shaping ： Refine the finished product's form. Key observations: Chinese original / 中文原文：6. 整形：整理成品形态。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Bringing out down ： Bring out the down after shaping. Key observations: Chinese original / 中文原文：7. 提毫：整形后提毫。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 8. Drying by baking ： Complete drying of the finished tea. Key observations: Chinese original / 中文原文：8. 烘干：完成成品干燥。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat, even and straight, lustrous green with down; rich tender-leaf aroma; fresh, brisk taste with a sweet aftertaste; bright apricot-green liquor; reasonably bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：形状扁平匀直，色泽绿润带毫，香气嫩香馥郁，滋味鲜爽回甘，汤色杏绿明亮，叶底黄绿尚亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 1503. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1503页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Protection requirements in Announcement No. 646 ： Dry-leaf appearance: flat and evenly straight, lustrous green with down; liquor colour: bright apricot green; aroma: rich tender-leaf fragrance; taste: fresh and brisk with a sweet aftertaste; infused leaves: yellow-green and reasonably bright. Chinese original / 中文原文：646号保护要求：干茶：扁平匀直，绿润带毫；汤色：杏绿明亮；香气：嫩香馥郁；滋味：鲜爽回甘；叶底：黄绿尚亮 Evidence Status: primary_source_verified； Location in the source: Page 1505, V.1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1505页（五）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： A total of 48 towns and townships in Wanyuan City, Sichuan Province, including Caoba Town, Baiyang Township, Gujun Township, Qinghua Town and Jingxi Township. Geographical coordinates: 107°29′–108°31′ E, 31°39′–32°20′ N. Chinese original / 中文原文：保护产地范围：四川省万源市草坝镇、白羊乡、固军乡、青花镇、井溪乡等48个乡镇。地理坐标：东经107°29′～108°31′，北纬31°39′～32°20′ Raw materials & cultivars ： Select improved cultivars suited to local conditions, including Fuding Dabai, Fuxuan No. 9, Mingxuan 131 and Pingyang Tezao. Chinese original / 中文原文：原料与品种：选择适合本地环境条件的福鼎大白、福选九号、名选131、平阳特早等良种 Growing environment ： Soil pH should be 5.0–6.5, with deep soil and an effective depth over 50 cm, abundant balanced nutrients, organic matter ≥15 g/kg in the 0–45 cm layer, available potassium ≥100 mg/kg, available phosphorus ≥20 mg/kg, and no deficiencies in magnesium, zinc or other elements. Chinese original / 中文原文：生长环境：土壤pH值5.0～6.5之间，土层深厚，有效土层超过50cm，养分丰富而且平衡，在0～45cm土层的有机质含量≥15g/kg，有效钾含量≥100mg/kg，有效磷含量≥20mg/kg，镁、锌等元素含量不缺 Plucking requirements ： Hand-pick the leaves on a clear morning and place them in bamboo containers. Use dedicated vehicles to transport them promptly to a factory meeting green-food processing conditions. Processing staff must receive production training and hold the required certificates. Once material enters the workshop, manually remove impurities, then process through spreading, heat-fixing, rolling, hot-air drying, shaping, bringing out the down and final drying. Chinese original / 中文原文：采摘要求：加工茶叶进行人工采摘，要选择在天气晴朗的早上，鲜叶要用竹制器具盛装，使用专用车辆及时运输到符合绿色食品加工条件的加工厂加工，加工人员要经过生产技术培训，持证上岗，原料进入车间后要实行人工拣除其中的杂质，按照摊青、杀青、揉捻、烘青、整形、提毫、烘干的加工工艺进行加工 Sensory qualities ： Flat, even and straight, lustrous green with down; rich tender-leaf aroma; fresh, brisk taste with a sweet aftertaste; bright apricot-green liquor; reasonably bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：形状扁平匀直，色泽绿润带毫，香气嫩香馥郁，滋味鲜爽回甘，汤色杏绿明亮，叶底黄绿尚亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1503 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Wanyuan Selenium-Rich Tea: Shuyun Bashanzao Maofeng commercial dry-tea sample, pictured with original packaging. Chinese original / 中文原文：实物图：万源富硒茶：蜀韵巴山早毛峰商品干茶样本（与原包装同幅） https://www.ichf.cn/upser/fyms/wt3/bszfxc/fxc1.jpg https://www.ichf.cn/fyms?id=455&lang=zh Basis for the match: The original page is titled Bashanzao Selenium-rich Tea, labels it green tea, and gives Wanyuan Cultural Centre, representative brand Wanyuan Shuyun Ecology, and an address in Wanyuan, Dazhou, Sichuan. The image's packaging reads Bashanzao Maofeng and Wanyuan Shuyun Ecological Agriculture Development. A white dish beside it clearly shows exposed dry tea. Packaging in the same frame establishes identity; this is not a packaging-only image. Chinese original / 中文原文：对应依据：原页标题巴山早富硒茶，标绿茶，基本信息写万源市文化馆、代表品牌万源市蜀韵生态、地址四川达州万源市。原图包装可读巴山早毛峰、万源市蜀韵生态农业开发，旁边白碟为清晰裸露干茶。同幅包装用于身份对应，不是仅包装图。 A public original product image. The individual photographer and republication permission are not disclosed, and no separate redistribution licence was obtained. The original image, page and watermark are retained as references in the private encyclopedia; an open licence is not assumed. Chinese original / 中文原文：公开商品原图，单图作者及转载授权未披露，未取得独立再传播许可；保留原图、原页和水印作私有百科资料参照，不推定开放授权。 Sample scope ： Only a product photograph of Bashan Early Maofeng from Shuyun Ecological in Wanyuan; it does not represent every Wanyuan Selenium-Rich Tea shape, grade, or GI certification. The image’s 250 g packaging conflicts with the page’s 100 g order specification and is not evidence of the current sale specification. Chinese original / 中文原文：样本范围：仅指万源市蜀韵生态的巴山早毛峰商品照片；不代表所有万源富硒茶形态、等级或GI认证。图中包装250g与页面下单规格100g不一致，不作为现售规格佐证。 Hongya Green Tea Chinese original / 中文原文：洪雅绿茶 Hongya County, Meishan, Sichuan. The annex lists 12 towns, including Zhige, Zhongshan, Jiangjun and Liujiang. Chinese original / 中文原文：四川省眉山市洪雅县；附件列止戈、中山、将军、柳江等12镇 identity： A green tea from Hongya. Protection requirements accommodate rolling, strip straightening, and different drying methods; the sensory section specifically describes the flat version. Chinese original / 中文原文：identity：洪雅产区绿茶，保护要求容纳揉捻、理条以及不同干燥方式，感官部分具体描述扁平款。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Spreading → heat-fixing and cooling → rolling (as appropriate to tea shape) → leaf alignment (as appropriate to tea shape) → drying Chinese original / 中文原文：process：摊晾 → 杀青与冷却 → 揉捻（按茶型选用） → 理条（按茶型选用） → 干燥 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646, flat-form sensory description: elegant, even buds, flat, smooth and straight, lustrous green. Chinese original / 中文原文：appearance：646号扁平款感官描述：芽头秀雅匀整，扁平光直，色泽润绿 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Sensory description of the flat variant in No. 646: lasting fresh fragrance Chinese original / 中文原文：aroma：646号扁平款感官描述：清香持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Sensory description of the flat variant in No. 646: fresh, mellow and refreshing Chinese original / 中文原文：taste：646号扁平款感官描述：鲜醇爽口 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Elegant, even buds, flat, smooth and straight, lustrous green; bright yellow-green liquor; a lasting fresh aroma; a fresh, mellow, refreshing taste; and even, bright tender-green infused leaves. Chinese original / 中文原文：quality：外形芽头秀雅匀整、扁平光直、色泽润绿；汤色黄绿明亮，香气清香持久，滋味鲜醇爽口，叶底嫩绿匀亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： A 2026 local-history compilation by Sichuan Local Chronicles cites Yuanfeng Jiuyu Zhi and the Jiaqing-era Hongya County Gazetteer in discussing Hongya’s tea-purchasing station, Huaxi tea production, and outward tea trade. The modern compilation was read in full, but facsimile pages of the cited historical books were not seen. It therefore cannot confirm that today’s product specifications existed in the Song dynasty. Chinese original / 中文原文：history：方志四川2026年的地方史整理引用《元丰九域志》和嘉庆《洪雅县志》，讨论洪雅买茶场、花溪产茶及茶叶外销。本轮读到的是现代整理全文，未见所引古籍影印页，不能由此确认今日产品规格在宋代已存在。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Hongya tea culture and the Tea Horse Road | https://www.thepaper.cn/newsDetail_forward_34060451 Chinese original / 中文原文：洪雅茶文化与茶马古道 | https://www.thepaper.cn/newsDetail_forward_34060451 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf culture： Local historical accounts record wedding tea banquets, Lantern Festival tea-picking songs and teahouse socializing. In 2025, Meishan Vocational and Technical College taught whisked-tea preparation in Hongya using local tea, a contemporary tea-culture experience. Chinese original / 中文原文：culture：地方史整理记载婚礼拜茶宴、元宵采茶歌和茶馆交往；2025年眉山职业技术学院在洪雅用本地茶开展点茶教学，属于当代茶文化体验。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Hongya tea culture and the Tea Horse Road | https://www.thepaper.cn/newsDetail_forward_34060451 Chinese original / 中文原文：洪雅茶文化与茶马古道 | https://www.thepaper.cn/newsDetail_forward_34060451 Dongpo Spirit, Heritage Transmission: 2025 Summer Rural Outreach Series Five | https://www.msvtc.edu.cn/smlyx/info/1331/53631.htm Chinese original / 中文原文：东坡韵·传非遗：2025年暑假三下乡活动系列五 | https://www.msvtc.edu.cn/smlyx/info/1331/53631.htm Step-by-step processing / Parallel processing stages listed in the annex Chinese original / 中文原文：逐步工序 / 附件并列加工环节 The original describes rolling and strip-shaping alongside each other, but the strip-shaping paragraph starts from heat-fixed leaves. It is not forced into a single route requiring every batch to undergo rolling followed by strip-shaping. Chinese original / 中文原文：原文把揉捻与理条并列说明，却在理条段称从杀青叶进入；不强作每批茶必须连续揉捻再理条的唯一流程。 1. Spreading to air ： Allow suitable moisture loss and softening of fresh leaves. Key observations: Chinese original / 中文原文：1. 摊晾：鲜叶适度失水、软化。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing and cooling ： Promptly spread to cool after heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青与冷却：杀青后及时摊开冷却。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling (selected according to tea shape) ： Tender leaves are preferably rolled cool and lightly; older leaves are preferably rolled warm. Key observations: Chinese original / 中文原文：3. 揉捻（按茶型选用）：嫩叶宜冷揉、轻揉；老叶宜热揉。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Straightening (selected according to tea shape) ： The original says heat-fixed leaves are cooled before alignment, which may be performed twice with cooling between. Key observations: Chinese original / 中文原文：4. 理条（按茶型选用）：原文说明杀青叶摊凉后理条，可两次进行并中间摊凉。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Drying ： Oven-drying, pan-drying or a combination. The annex illustrates pan-drying for flat tea and oven-drying for needle-shaped tea. Key observations: Chinese original / 中文原文：5. 干燥：烘干、炒干或两者结合；附件例示扁形炒干、针形烘干。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Elegant, even buds, flat, smooth and straight, lustrous green; bright yellow-green liquor; a lasting fresh aroma; a fresh, mellow, refreshing taste; and even, bright tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形芽头秀雅匀整、扁平光直、色泽润绿；汤色黄绿明亮，香气清香持久，滋味鲜醇爽口，叶底嫩绿匀亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 1598. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1598页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Sensory description of the flat product under Announcement No. 646 ： Dry-leaf appearance: elegant, even buds, flat, smooth and straight, with a lustrous green colour; liquor colour: bright yellow-green; aroma: lasting fresh fragrance; taste: fresh, mellow and refreshing; infused leaves: tender green, even and bright. Chinese original / 中文原文：646号扁平款感官描述：干茶：芽头秀雅匀整，扁平光直，色泽润绿；汤色：黄绿明亮；香气：清香持久；滋味：鲜醇爽口；叶底：嫩绿匀亮 Evidence Status: primary_source_verified； Location in the source: Page 1600, VII.1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1600页（七）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Twelve towns in Hongya County, Meishan City, Sichuan: Zhige, Zhongshan, Jiangjun, Liujiang, Caoyutan, Hongchuan, Gaomiao, Yuping, Dongyue, Zhongbao, Wawushan and Qiliping. Coordinates: 102°49′–103°32′ E, 29°24′–30°00′ N. Chinese original / 中文原文：保护产地范围：四川省眉山市洪雅县辖区内的止戈镇、中山镇、将军镇、柳江镇、槽渔滩镇、洪川镇、高庙镇、余坪镇、东岳镇、中保镇、瓦屋山镇、七里坪镇12个镇。地理坐标：东经102°49′～103°32′，北纬29°24′～30°00′ Raw materials & cultivars ： Mingshan 131, Fuxuan No. 9, Fuding Dabai and others Chinese original / 中文原文：原料与品种：名山131、福选9号、福鼎大白等 Growing environment ： Base soils should be deep, with a cultivated layer at least 50 cm, loose texture, good structure and physicochemical properties, and pH 4–6.5. Suitable types no more than 1800 m elevation include mountain yellow soil, fine yellow clay on terraces, and yellow-purple alluvial soil. Chinese original / 中文原文：生长环境：基地土壤应土层深厚，土壤耕层50cm以上，土质疏松，结构和理化性状好，pH值应在4～6.5之间，海拔1800m以下的山地黄壤、台地小土黄泥、黄紫色冲积土 Plucking requirements ： Pick fresh leaves according to tea-plant growth and finished-product material requirements, combining harvest with retention, balancing quantity and quality, and adapting to each plant. Pick to the standard at the proper time. Chinese original / 中文原文：采摘要求：鲜叶采摘应根据茶树生长特性和成品茶对加工原料的要求，遵循采留结合、量质兼顾和因树制宜的原则，按标准适时采摘 Processing requirements ： 1. Spreading. Immediately spread the harvested leaves so their internal constituents change, some moisture is lost and the leaves soften for processing. Duration depends on temperature; in cool spring weather it is generally longer, at 6–8 hours. 2. Heat-fixing. After adequate spreading, feed the leaves into a heat-fixing machine at 200–220°C. Duration depends on temperature and is generally 3–5 minutes. Avoid under-fixed leaves, scorched spots and blistering. Promptly spread the fixed leaves to cool. 3. Rolling. Roll tender leaves cold and gently to retain a bright yellow-green liquor and tender-green infused leaves. Roll mature leaves while warm to tighten the strips and reduce fines. Rolling is mechanized, with small machines for premium teas and larger machines for ordinary green tea. 4. Leaf alignment. After spreading and cooling, feed the fixed leaves into a leaf-alignment machine at 60–90°C. Duration depends on moisture; the operation may be divided into two stages with cooling between them. Once 80%–90% dry, remove the leaves and spread to cool and equilibrate moisture for 5–8 hours. 5. Drying. Use oven drying, pan drying or a combination. Flat teas may be pan-dried and needle-shaped teas may be oven-dried. Chinese original / 中文原文：加工要求：1.摊晾。鲜叶采收后，立即摊晾，使茶叶内含物质发生转化，失掉部分水分并软化便于加工。摊晾时间视温度而定，一般春季温度低时间长，6-8小时。2.杀青。茶叶鲜叶经适度摊晾后送入杀青机杀青，杀青温度200～220℃，时间因温度而定，一般在3-5分钟，切忌生青叶、焦点爆点，杀青叶应及时铺开摊晾冷却。3.揉捻。嫩叶宜冷揉、轻揉以保持黄绿明亮之汤色和嫩绿的叶底，老叶宜热揉以利于条索紧结，减少碎末，揉捻作业机械化，名优茶用小型揉捻机，普通绿茶用大型揉捻机。4.理条。杀青叶经摊晾冷却后即可送入理条机理条，温度60～90℃，时间因水分而定，也可分两次进行，中间摊晾冷却，理条至八九成干即可下机摊晾冷却回潮，时间5-8小时。5.干燥。有烘干、炒干或烘炒结合三种形式，扁形茶可炒干、针形茶可烘干 Sensory qualities ： Elegant, even buds, flat, smooth and straight, lustrous green; bright yellow-green liquor; a lasting fresh aroma; a fresh, mellow, refreshing taste; and even, bright tender-green infused leaves. Chinese original / 中文原文：感官品质：外形芽头秀雅匀整、扁平光直、色泽润绿；汤色黄绿明亮，香气清香持久，滋味鲜醇爽口，叶底嫩绿匀亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1598 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： A glass-brewed sample of local green tea from Liujiang, Hongya Chinese original / 中文原文：实物图：洪雅柳江当地绿茶的玻璃杯冲泡样本 https://image.cnhnb.com/change/image/tos/pro/jpeg/details/2026/04/18/35240353fc0e413a825afb334bbd9d42.jpeg?x-tos-process=image/resize,m_lfit,w_600/format,jpg,image/auto-orient,1,image/watermark,image_d20ucG5nP3gtdG9zLXByb2Nlc3M9aW1hZ2UvcmVzaXplLFBfMjA=,g_se,x_10,y_10 https://www.cnhnb.com/gongying/8784997/ Basis for the match: The main product title explicitly says farmer-produced pre-Qingming green tea from Liujiang Ancient Town; both merchant and shipping location are Hongya County, Meishan, Sichuan. The selected detail image for this SKU shows leaves and liquor in a hand-held cup. Chinese original / 中文原文：对应依据：主商品标题明确柳江古镇茶农自家绿茶、明前茶，商家及发货地均为四川眉山洪雅县；所取此SKU详情图为手持杯中叶片与茶汤。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： A brewed sample described by a Liujiang, Hongya merchant as self-produced pre-Qingming green tea. The description also lists Biluochun, Zhuyeqing, and other products available for inquiry, but the image has no separate corresponding product name. No subtype, cultivar, grade, or geographical indication certification is assigned by inference. Chinese original / 中文原文：样本范围：洪雅柳江商家自述自产明前绿茶的冲泡样本。说明另列碧螺春、竹叶青等可咨询产品，但图片并无相应独立品名，因此不替其指定子类、茶树品种或等级，亦不推定地理标志认证。 Dazhu Baicha Chinese original / 中文原文：大竹白茶 Dazhu County, Dazhou, Sichuan. The annex lists 192 villages in 19 towns and townships, including Yuehua, Tuanba and Gaoxue. Chinese original / 中文原文：四川省达州市大竹县；附件列月华、团坝、高穴等19乡镇192村 identity： A Dazhu local tea product from albino raw material, picked when shoots turn white and processed by heat-fixing, strip straightening, and two drying stages. Chinese original / 中文原文：identity：大竹地方白化原料茶产品，芽叶转白时采收，采用杀青、理条和两次烘干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Fresh-leaf spreading → heat-fixing → strip-shaping → initial baking → cooling and moisture equilibration → second baking → sorting and storage. Chinese original / 中文原文：process：鲜叶摊放 → 杀青 → 理条 → 初烘 → 摊凉回潮 → 复烘 → 整理入库 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement 646 protection requirements: tight, straight strands forming clusters, fresh green-yellow, lustrous and downy. Chinese original / 中文原文：appearance：646号保护要求：条索紧直成朵，绿黄鲜润带毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Protection requirements in Announcement No. 646: rich and lasting Chinese original / 中文原文：aroma：646号保护要求：浓郁持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Protection requirements in No. 646: fresh, mellow and refreshing, with a sweet aftertaste Chinese original / 中文原文：taste：646号保护要求：鲜醇爽口回甘 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Tight straight strips forming intact shoots, fresh lustrous green-yellow with down; rich lasting aroma; fresh mellow refreshing taste with returning sweetness; bright tender-green liquor; green-yellow even infused leaves. Chinese original / 中文原文：quality：外形条索紧直成朵，色泽绿黄鲜润带毫，香气浓郁持久，滋味鲜醇爽口回甘，汤色嫩绿明亮，叶底绿黄匀整 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： A 2022 interview in China Veterans records Liao Hongjun's introduction of seedlings from Zhejiang for trials in Dazhu in 2009, tea samples obtained the following year, and the establishment of an industry development centre in 2017 and an association in 2019. This is a specific account of the modern industry's formation, without an invented ancient tribute-tea origin. Chinese original / 中文原文：history：《中国退役军人》2022年采访记述廖红军2009年从浙江引苗到大竹试种、翌年取得茶样的经历，及2017年产业发展中心、2019年协会的成立。这是现代产业形成的一条具体记录，不设古代贡茶起源。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 The “Tea General” deep in the mountains | https://www.mva.gov.cn/sy/zzxc/202206/t20220628_62097.html Chinese original / 中文原文：大山深处“茶将军” | https://www.mva.gov.cn/sy/zzxc/202206/t20220628_62097.html culture： Baicha Village in Tuanba Town holds a mountain-calling tea-opening cultural festival, combining the start of spring harvesting with activities for the local public brand. A 2022 report described that year's event as the sixth. Chinese original / 中文原文：culture：团坝镇白茶村举办喊山开茶文化节，把春季开采与地方公共品牌活动结合；2022年报道说当年为第六届。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 The “Tea General” deep in the mountains | https://www.mva.gov.cn/sy/zzxc/202206/t20220628_62097.html Chinese original / 中文原文：大山深处“茶将军” | https://www.mva.gov.cn/sy/zzxc/202206/t20220628_62097.html Step-by-step processing / Main process sequence in the protection requirements Chinese original / 中文原文：逐步工序 / 保护要求主链 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Spreading fresh leaves ： Pick when buds and leaves turn white, keeping them intact, fresh and clean; spread thinly until soft. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：芽叶转白时采收，完整鲜净；鲜叶薄摊至柔软。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Fix in two successive temperature stages to dispel the grassy odor. Key observations: Chinese original / 中文原文：2. 杀青：分前后两个温度阶段杀青，使青气消散。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Straightening ： Place heat-fixed leaves in a multifunction machine, gradually increasing speed for initial shaping. Key observations: Chinese original / 中文原文：3. 理条：杀青叶入多功能机，逐步加快转速完成初步定型。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Initial baking ： First dry until the stems are slightly firm. Key observations: Chinese original / 中文原文：4. 初烘：先行烘干至茶梗略硬。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Cooling and moisture equilibration ： Equalize moisture within the leaves. Key observations: Chinese original / 中文原文：5. 摊凉回潮：均衡叶内水分。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Repeat baking ： Continue drying to the finished product's required moisture level. Key observations: Chinese original / 中文原文：6. 复烘：继续烘至成品含水要求。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Finishing and storing ： Place in a dedicated clean, cool, dry, odour-free warehouse and package promptly. Key observations: Chinese original / 中文原文：7. 整理入库：置清洁、阴凉、干燥、无异味专用仓库并及时包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight straight strips forming intact shoots, fresh lustrous green-yellow with down; rich lasting aroma; fresh mellow refreshing taste with returning sweetness; bright tender-green liquor; green-yellow even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧直成朵，色泽绿黄鲜润带毫，香气浓郁持久，滋味鲜醇爽口回甘，汤色嫩绿明亮，叶底绿黄匀整 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 1799. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1799页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Protection requirements in Announcement No. 646 ： Dry-leaf appearance: tight, straight bud-and-leaf sets, fresh lustrous green-yellow with down. Liquor colour: bright tender green. Aroma: rich and lasting. Taste: fresh, mellow and refreshing with returning sweetness. Infused leaves: even green-yellow. Chinese original / 中文原文：646号保护要求：干茶：条索紧直成朵，绿黄鲜润带毫；汤色：嫩绿明亮；香气：浓郁持久；滋味：鲜醇爽口回甘；叶底：绿黄匀整 Evidence Status: primary_source_verified； Location in the source: Page 1802, VI.1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1802页（六）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Nineteen towns and townships containing 192 administrative villages in Dazhu County, Dazhou City: Yuehua, Tuanba, Gaoxue, Qinghe, Yangjia, Qingshui, Miaoba, Tiancheng, Guanyin, Zhoujia, Wenxing, Shizi, Wumu, Oujia, Zhonghua and Mama towns; and Chaoyang, Badu and Chuanzhu townships. Coordinates: 106°59′54″–107°32′17″ E, 30°20′07″–31°00′06″ N. Chinese original / 中文原文：保护产地范围：达州市大竹县所辖月华镇、团坝镇、高穴镇、清河镇、杨家镇、清水镇、庙坝镇、天城镇、观音镇、周家镇、文星镇、石子镇、乌木镇、欧家镇、中华镇、妈妈镇、朝阳乡、八渡乡、川主乡共计19个乡（镇）192个行政村。地理坐标：东经106°59′54″～107°32′17″，北纬30°20′07″～31°00′06″ Raw materials & cultivars ： Superior cultivars with strong adaptability and disease resistance, propagated clonally from local Dazhu Baicha mother plants. Chinese original / 中文原文：原料与品种：大竹白茶地方茶树做母本源，培育无性系苗木为栽培品种，适应性强，抗病能力强的优良品种 Growing environment ： Sloping or level land at 300–1,000 m elevation, with soil pH 4.5–6.5, deep fertile soil, good ecological conditions and abundant organic matter. Chinese original / 中文原文：生长环境：海拔300～1000m，土壤pH值4.5～6.5，土层肥厚，生态环境良好，有机质含量丰富的坡地或平地土壤 Plucking requirements ： From late March to early April, when buds/leaves turn white, pick one bud with one newly unfolding leaf through one bud with three leaves. Keep them intact, fresh, even, and clean; exclude old, rotten, rain-wet, insect-damaged, and hollow buds/leaves. Chinese original / 中文原文：采摘要求：3月下旬至4月初，芽叶转白，采一芽一叶初展至一芽三叶，保持芽叶完整、新鲜、匀净，不采老叶烂叶、雨水叶、虫伤叶和空心芽叶 Processing requirements ： Spreading fresh leaves → heat-fixing → straightening → initial drying → cooling and moisture equilibration → redrying → sorting and storage. Key processing points: 1. Spreading fresh leaves. Spread evenly in a thin layer, preferably at 1 kg/m², for 4–8 hours. Turn gently 1–2 times, until the leaves soften and water loss reaches approximately 30%. 2. Heat-fixing. First stage: 250–300°C for 1.5–2 minutes. Second stage: 180–200°C for 2–3 minutes, until water loss reaches approximately 40%, the green smell dissipates, a fresh aroma emerges, and tender stems bend without breaking. 3. Straightening. In a multifunction machine, move the heat-fixed leaves directly into straightening. Increase rotation speed gradually from slow to fast, using approximately 750 g per 10 troughs, at a pan temperature of 90–120°C for 4–6 minutes. Continue until the shape is largely set, the leaf edges feel relatively firm to the touch, and water loss reaches 70%–75%. 4. Initial drying. Use a flap-type or five-drawer dryer at approximately 100–120°C, with a leaf layer 2–3 cm deep and a chain-plate speed of 400 r/minute, for about 10 minutes. Dry until the stems become slightly firm and water loss reaches 85%–90%. 5. Cooling and moisture equilibration. Spread the initially dried leaves on dedicated cooling equipment at a moderate depth for approximately 15 minutes, allowing moisture to redistribute evenly within the leaves. 6. Redrying. Dry at approximately 70°C to a moisture content no higher than 6%, until the leaves crumble to powder when pinched. 7. Sorting and storage. Store the roasted tea together in a dedicated clean, cool, dry and odour-free warehouse, and package promptly. Chinese original / 中文原文：加工要求：鲜叶摊放→杀青→理条→初烘→摊凉回潮→复烘→整理入库。加工要点：1.鲜叶摊放。均匀薄摊，厚度1kg/m2为宜，摊放4-8小时，期间轻翻1～2次，至茶叶变软，失水率30%左右。2.杀青。第一阶段，250～300℃，1.5-2分钟，第二阶段，180～200℃，时间2-3分钟，至失水率达40%左右，青气消散，清香显露，嫩梗折而不断。3.理条。在多功能机中从杀青叶直接进入理条工序。逐步提高转速，先慢后快，每10槽750g左右，锅温90～120℃，4-6分钟。至茶叶基本定型，茶叶边缘较硬，有触手感，失水率达70%～75%。4.初烘。用翻板式烘干机或五斗式烘干机初烘，温度100～120℃左右，厚2～3cm，链板转速400r/分钟，时间10分钟左右，烘至茶梗略硬，失水率达85%～90%。5.摊凉回潮。将初烘叶摊放于专用摊凉器具上，进行摊凉，厚度适中，时间：15分钟左右，使茶叶内部水分重新分布均匀。6.复烘。温度70℃左右，烘至含水量6%以内，手捏茶叶成粉末状。7.整理入库。将烘焙好的茶叶统一储存在清洁、阴凉、干燥、无异味的专用仓库，及时包装 Sensory qualities ： Tight straight strips forming intact shoots, fresh lustrous green-yellow with down; rich lasting aroma; fresh mellow refreshing taste with returning sweetness; bright tender-green liquor; green-yellow even infused leaves. Chinese original / 中文原文：感官品质：外形条索紧直成朵，色泽绿黄鲜润带毫，香气浓郁持久，滋味鲜醇爽口回甘，汤色嫩绿明亮，叶底绿黄匀整 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1799 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： A glass-brewed sample of Dazhu Bashu Yuye White Tea, a green-tea product. Chinese original / 中文原文：实物图：大竹巴蜀玉叶白茶绿茶产品的玻璃杯冲泡样本 https://image.thepaper.cn/www/image/43/287/795.jpg https://www.thepaper.cn/newsDetail_forward_5357308 Basis for the match: The original image is in a named Dazhu White Tea article, beside the caption “Bashu Yuye White Tea (image from the internet).” The text explicitly identifies the product from this albino cultivar as green tea. The pixels show liquor and slender buds/leaves in a glass on a wooden table. Chinese original / 中文原文：对应依据：原图在具名大竹白茶文章内，紧邻“巴蜀玉叶白茶（图片来自网络）”图注，正文明确该白化品种产品属于绿茶；实际像素为木桌玻璃杯中的茶汤和细长芽叶。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： A brewed sample of the Bashu Yuye brand published in the article. The original caption also says the image came from the internet, without identifying the photographer or original commercial shoot. Only the local-history authority's illustrated identification of the product name is available; grade, year and creator permission are not inferred. Chinese original / 中文原文：样本范围：文章刊载的巴蜀玉叶品牌冲泡样本。原稿图注同时注明图片来自网络，摄影者及原始商业拍摄出处未披露；仅有地方志部门对品名的图文认定，不推定具体等级、年份或作者授权。 Fenggang Zinc- and Selenium-Rich Tea Chinese original / 中文原文：凤冈锌硒茶 Fenggang County, Zunyi, Guizhou; the annex lists 12 townships/towns including Yong’an, Xinjian, and Tuxi, excluding Dangwan Village in Yonghe Town. Chinese original / 中文原文：贵州省遵义市凤冈县；附件列永安、新建、土溪等12乡镇，永和镇党湾村除外 identity： A shared local tea name in Fenggang. Sensory and processing information here is restricted to the green tea described in Announcement No. 646 protection requirements. Chinese original / 中文原文：identity：凤冈地方茶公共名称，本条感官与工艺限于646号保护要求所描述的绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Fresh-leaf spreading → heat-fixing → shaping → tea-base baking → aroma finishing → refining. Chinese original / 中文原文：process：鲜叶摊放 → 杀青 → 做形 → 烘坯 → 提香 → 精加工 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646 green-tea protection requirements: tightly rolled and even, with pointed tips, lustrous grey-green. Chinese original / 中文原文：appearance：646号绿茶保护要求：紧结匀整、显锋苗，灰绿油润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Green-tea protection requirements in No. 646: high and lasting chestnut fragrance Chinese original / 中文原文：aroma：646号绿茶保护要求：栗香高长 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Green-tea protection requirements in No. 646: fresh, brisk, sweet and mellow Chinese original / 中文原文：taste：646号绿茶保护要求：鲜爽甘醇 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Tight, even strips with visible pointed tips, lustrous grey-green; high, lasting chestnut aroma; a fresh, brisk, sweet, mellow taste; bright yellow-green liquor; and tender-green, even infused leaves. Chinese original / 中文原文：quality：条索紧结匀整、显锋苗，色泽灰绿油润，栗香高长，滋味鲜爽甘醇，汤色黄绿明亮，叶底嫩绿匀整 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： A 2022 Guizhou Daily interview in Tianba Community traces that community's tea-industry expansion to the 1990s, with more processors opening after the start of the twenty-first century. This is the modern development history of a particular community, not the date tea was first produced in Fenggang. Chinese original / 中文原文：history：贵州日报2022年对田坝社区的采访把该社区茶业扩展追溯至20世纪90年代；进入21世纪后加工企业增加。此为具体社区的近现代发展史，不是凤冈首次产茶年代。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Three steps to prosperity in Tianba Community | https://www.tongren.gov.cn/2022/0301/265067.shtml Chinese original / 中文原文：田坝社区致富三部曲 | https://www.tongren.gov.cn/2022/0301/265067.shtml culture： Tianba tea estates organize picking, hand-processing and tea-culture study visits as experiences. The reported black-tea estate illustrates product diversity under the same collective regional brand; its black-tea flavours cannot fill this green-tea entry's sensory evaluation. Chinese original / 中文原文：culture：田坝的茶庄把采摘、手工制茶和茶文化研学组织为体验活动。报道中的红茶庄园说明同一地方公共品牌下有产品多样性，不能拿其红茶风味填入本条绿茶审评。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Three steps to prosperity in Tianba Community | https://www.tongren.gov.cn/2022/0301/265067.shtml Chinese original / 中文原文：田坝社区致富三部曲 | https://www.tongren.gov.cn/2022/0301/265067.shtml Step-by-step processing / Main green-tea process in Announcement No. 646 Chinese original / 中文原文：逐步工序 / 646号绿茶主链 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Spreading fresh leaves ： Spread in a fresh-leaf storage room or on bamboo utensils, not directly on the ground. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：在贮青间或篾质器具上摊放，不直接着地。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Start at high temperature and reduce it, until grassy odor turns into fresh fragrance. Key observations: Chinese original / 中文原文：2. 杀青：高温起步、先高后低，至青气转清香。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Shaping ： Use light–heavy–light pressure during rolling. Key observations: Chinese original / 中文原文：3. 做形：揉捻加压采用轻—重—轻。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Baking the tea base ： Begin initial drying; the original's apparently anomalous moisture value is excluded. Key observations: Chinese original / 中文原文：4. 烘坯：进入初步烘干；不采用原文疑似异常水分值。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Aroma development ： Dry until the tea can be crumbled into powder by hand, then cool. Key observations: Chinese original / 中文原文：5. 提香：至手捏可成粉末后冷却。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Fine processing ： Remove fragments and dark strands to harmonize cleanliness, evenness and color. Key observations: Chinese original / 中文原文：6. 精加工：去碎片暗条，使净度、匀度及色泽协调。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, even strips with visible pointed tips, lustrous grey-green; high, lasting chestnut aroma; a fresh, brisk, sweet, mellow taste; bright yellow-green liquor; and tender-green, even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：条索紧结匀整、显锋苗，色泽灰绿油润，栗香高长，滋味鲜爽甘醇，汤色黄绿明亮，叶底嫩绿匀整 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 1833. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1833页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Green-tea protection requirements in Announcement No. 646 ： Dry-leaf appearance: tightly formed, even, visible pointed tips, lustrous gray-green. Liquor colour: bright yellow-green. Aroma: pronounced, lasting chestnut. Taste: fresh, brisk, sweet, mellow. Infused leaves: tender green and even. Chinese original / 中文原文：646号绿茶保护要求：干茶：紧结匀整、显锋苗，灰绿油润；汤色：黄绿明亮；香气：栗香高长；滋味：鲜爽甘醇；叶底：嫩绿匀整 Evidence Status: primary_source_verified； Location in the source: Page 1835, VI.1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1835页（六）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Twelve towns and townships: Yong'an, Xinjian, Tuxi, Suiyang, Huaping, Longquan, Yonghe (excluding Dangwan Village), Fengyan, Jinhua, Yachuan and Heba towns; and Shijing Township. Coordinates: 107°31′–107°56′ E, 27°32′–28°21′ N. Chinese original / 中文原文：保护产地范围：永安镇、新建镇、土溪镇、绥阳镇、花坪镇、龙泉镇、永和镇（党湾村除外）、蜂岩镇、进化镇、琊川镇、何坝镇、石径乡等12个乡镇。地理坐标：东经107°31′～107°56′，北纬27°32′～28°21′ Raw materials & cultivars ： Principal planted cultivars include the Fuding and Qianmei series Chinese original / 中文原文：原料与品种：主裁品种为福鼎、黔湄系列等 Growing environment ： Choose relatively elevated, uncontaminated, contiguous plots with convenient irrigation and drainage, acidic soil with a suitable clay–sand balance, good structure and permeability, topsoil organic matter above 1%, and soil depth at least 80 cm, suitable for production at scale. Chinese original / 中文原文：生长环境：选择排灌方便，地势较高，土壤酸性、粘砂适度、结构良好，通透性好，表土有机质含量大于1%，土层厚度80cm以上，无污染，集中连片，便于规模化生产的地块 Plucking requirements ： Pick using lifting or snapping motions, requiring good uniformity, high cleanliness and intact leaves within each fresh-leaf batch. Pick from March to September, to a specification of one bud with one leaf or one bud with two or three leaves, 2.0–3.5 cm long. Chinese original / 中文原文：采摘要求：采摘采用提采、弹采，要求同批鲜叶匀度好，净度高，叶完整。茶青采摘时间3月至9月，规格1芽1叶或1芽2、3叶，长2.0～3.5cm Processing requirements ： Spreading fresh leaves → heat-fixing → shaping → initial drying → aroma development → refining. Processing details: 1. Spreading fresh leaves. Spread the leaves in a clean, hygienic, well-equipped fresh-leaf storage room or on woven bamboo winnowing trays; do not spread directly on the floor. Use a layer 1–4 cm deep for 4–6 hours, until moisture falls to about 66%–68%, the buds and leaves are slightly soft and darker green, and a faint fresh fragrance emerges. 2. Heat-fixing. Start at a high temperature, then reduce it. Stop at about 60%–64% moisture, with soft, dark-green leaves, intact buds and leaves, and a distinct fresh fragrance. 3. Shaping. Roll and perform related shaping operations with light–heavy–light pressure. 4. Initial drying. Control temperature at 120°C; the source states tea moisture at about 70%. 5. Aroma development. Use a multipurpose machine until the strips can be crushed to powder by hand and moisture is 4%–6%, then remove and cool. 6. Refining. Remove broken tea and flakes, and pick out dark strips, to achieve uniform cleanliness, size and colour. Chinese original / 中文原文：加工要求：鲜叶摊放→杀青→做形→烘坯→提香→精加工。加工要点：1.鲜叶摊放。将茶青摊放于清洁卫生、设施完好的贮青间或贮青篾质簸箕，不允许直接摊放在地面。摊叶厚度为1～4cm，时间为4-6小时，以摊放含水量降至66%～68%左右，芽叶捎软、色泽略暗绿、微显清香为适度。2.杀青。采用高温杀青，先高后低。使含水量降至60%～64%左右，叶质变软，色泽转为暗绿，芽叶完整，清香显露为适度。3.做形。采用“轻—重—轻”的加压方式揉捻等。4.烘坯。温度控制在120℃，茶叶水份在70%左右。5.提香。采用多用机，手捏茶条成粉未，含水4%～6%下机冷却。6.精加工。割除碎茶和片未，剔除暗条，使茶净度、匀度及色泽一致 Sensory qualities ： Tight, even strips with visible pointed tips, lustrous grey-green; high, lasting chestnut aroma; a fresh, brisk, sweet, mellow taste; bright yellow-green liquor; and tender-green, even infused leaves. Chinese original / 中文原文：感官品质：条索紧结匀整、显锋苗，色泽灰绿油润，栗香高长，滋味鲜爽甘醇，汤色黄绿明亮，叶底嫩绿匀整 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1833 Some words or parameters in the original appear anomalous. This entry organises only the source descriptions and does not use questionable physicochemical values to draw nutritional, health or production conclusions. Chinese original / 中文原文：原件个别字词或参数存在异常；本条只整理来源描述，不引用其可疑理化数值作为营养、健康或生产结论。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Flat green-tea sample in a directory specifically naming Fenggang Zinc- and Selenium-Rich Tea Chinese original / 中文原文：实物图：凤冈锌硒茶具名目录中的扁形绿茶样本 https://www.sinogi.cn/db/Upload/shikuang/611_1542280716_3972.jpg https://www.sinogi.cn/wap/index.php/product/show/id/611 Basis for the match: The original page is named Fenggang Zinc-Selenium Tea, SINOGI00611, with origin in Fenggang County, Zunyi, Guizhou. It gives the geographical indication area and green-tea quality description. The photograph is flat green dry tea from that page’s documentary album. Chinese original / 中文原文：对应依据：原页名凤冈锌硒茶，编号SINOGI00611；原产地贵州遵义凤冈县，页面有地理标志范围和绿茶品质说明。照片为该页实况相册的扁形绿色干茶。 Copyright in the original image belongs to the rights holder. Public access is not permission, and no separate reuse authorisation was found. The complete original image and watermark are retained for provenance-traceable encyclopedia research. Chinese original / 中文原文：原图版权归权利人；公开访问不等于许可，未发现可独立复用授权。保留完整原图与水印，供来源可追溯的百科资料研究。 Sample scope ： A flat-tea sample within Fenggang regional green tea. Grade, year and producer are unspecified; this shape is not generalised to all Fenggang Zinc-Selenium Tea. Chinese original / 中文原文：样本范围：凤冈地域绿茶中的扁形茶样；等级、年份、生产者未说明，不据该形状概括所有凤冈锌硒茶。 Shiqian Tai Tea Chinese original / 中文原文：石阡苔茶 Shiqian County, Tongren, Guizhou. The annex lists 18 towns and townships, including Longtang, Longjing, Baisha and Jufeng. Chinese original / 中文原文：贵州省铜仁市石阡县；附件列龙塘、龙井、白沙、聚凤等18乡镇 identity： A local Shiqian finished-tea name. The protection requirements in Announcement No. 646 explicitly describe a slightly flat green tea with a natural bud shape. Chinese original / 中文原文：identity：石阡地方茶成品名称，646号保护要求明确描写自然芽状、稍扁的绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Harvesting Chinese original / 中文原文：process：采收 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf How the “Hometown of Chinese Taicha” turns ancient trees into economic value | https://www.forestry.gov.cn/c/www/dfdt/658806.jhtml Chinese original / 中文原文：“中国苔茶之乡”何以实现“古树生金” | https://www.forestry.gov.cn/c/www/dfdt/658806.jhtml appearance： No. 646 flat green tea: natural bud shape, slightly flat, downy, lustrous green and even. Chinese original / 中文原文：appearance：646号扁形绿茶：自然芽状、稍扁、有毫，绿润匀整 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Flat green tea under Announcement No. 646: clean aroma Chinese original / 中文原文：aroma：646号扁形绿茶：清香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Flat green tea under Announcement No. 646: fresh and brisk Chinese original / 中文原文：taste：646号扁形绿茶：鲜爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Flat green tea with a natural bud shape, slightly flat and downy, lustrous green and even; bright yellow-green liquor, a fresh aroma, a fresh brisk taste, and intact, tender, even infused leaves. Chinese original / 中文原文：quality：扁形绿茶，外形自然芽状、稍扁、有毫，绿润，匀整，汤色黄绿、明亮，清香，滋味鲜爽，叶底完整、嫩匀 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： A 2026 Xinhua report from Shiqian covers surveys, labeling, and protection of ancient tea trees, and records their material being used for black and green tea. Together with the 2025 protection requirements, it supports contemporary continuity and product use. Ancient-tree ages cannot establish the invention year of a finished-tea recipe. Chinese original / 中文原文：history：2026年新华社在石阡采访报道古茶树普查、挂牌和管护，并记录古树原料用于红茶与绿茶的生产。该报道与2025年保护要求可证明当代延续与产品使用，不能据古树年龄推出某一成茶配方的创制年。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 How the “Hometown of Chinese Taicha” turns ancient trees into economic value | https://www.forestry.gov.cn/c/www/dfdt/658806.jhtml Chinese original / 中文原文：“中国苔茶之乡”何以实现“古树生金” | https://www.forestry.gov.cn/c/www/dfdt/658806.jhtml Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf culture： Pingshan Gelao and Dong Ethnic Township labels old tea trees for identification and links their care by growers with factories and local livelihoods. This relationship between tea resources and village life provides concrete cultural context for Shiqian Taicha. Chinese original / 中文原文：culture：坪山仡佬族侗族乡以挂牌识别古茶树，并通过茶农管护和加工厂联结地方生计；这个茶树资源与村落生活的关系，是理解石阡苔茶的具体文化背景。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 How the “Hometown of Chinese Taicha” turns ancient trees into economic value | https://www.forestry.gov.cn/c/www/dfdt/658806.jhtml Chinese original / 中文原文：“中国苔茶之乡”何以实现“古树生金” | https://www.forestry.gov.cn/c/www/dfdt/658806.jhtml Step-by-step processing / Shiqian Taicha flat green tea: route in the official local standard DB5206/T 168—2023. Chinese original / 中文原文：逐步工序 / 石阡苔茶扁形绿茶：DB5206/T 168—2023正式地方标准路线 The seven process names in Clause 6.1 are strictly retained. Cold-air moisture redistribution within heat-fixing, the separate cooling stage, and the two cooling periods within shaping are preserved as stated, not added into an inferred total duration. The original “water-loss rate of the partly processed leaves is about 80%” is recorded with its stated meaning, not rewritten as moisture content. This covers only the main sequence in this flat green-tea standard, not the existing Maofeng or patent variants. Scope: named_product_standard_version Chinese original / 中文原文：严格保留第6.1条七个工序名。杀青条内冷风回潮、独立摊凉、做形条内两次摊凉分别按原文保存，不合计为推算总时长。原文“茶坯失水率在80%左右”照其指标含义记录，未改写为含水率。仅此扁形绿茶标准主链，不覆盖已有毛峰与专利变体。 适用范围：named_product_standard_version 1. Spreading fresh leaves ： Spread separately by picking time and rain or dew conditions, 3–5 cm thick for 6–12 hours, turning gently every 1–2 hours. Key observations: Chinese original / 中文原文：1. 摊青：按采摘时间及雨露水情况分级摊放；厚3—5厘米，6—12小时，每隔1—2小时轻翻。 关键观察： DB5206/T 168—2023 GI Product Shiqian Taicha—Processing Technical Code, official six-page original. | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 Chinese original / 中文原文：DB5206/T 168—2023 地理标志产品 石阡苔茶加工技术规程（官方六页原件） | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 2. Heat-fixing ： 220–310°C for 2–4 minutes; the same clause also requires cooling with cold air and 20 minutes of moisture equilibration. Water loss is about 20%. Key observations: Chinese original / 中文原文：2. 杀青：温度220—310℃、2—4分钟；原条还要求吹冷风摊凉回潮20分钟。失水率约20%。 关键观察： DB5206/T 168—2023 GI Product Shiqian Taicha—Processing Technical Code, official six-page original. | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 Chinese original / 中文原文：DB5206/T 168—2023 地理标志产品 石阡苔茶加工技术规程（官方六页原件） | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 3. Spreading to cool ： This stage is retained separately: a layer 2–3 cm deep for 20–30 minutes. Clause 6.2.3 begins with 'during heat-fixing', which is inconsistent with the subsection title and its position in the sequence. The original wording has not been silently changed. Key observations: Chinese original / 中文原文：3. 摊凉：本阶段独立保留：厚2—3厘米、20—30分钟。第6.2.3条原文起句为“杀青时”，与小节名及流程位置存在用语不一致，未擅自改正文。 关键观察： DB5206/T 168—2023 GI Product Shiqian Taicha—Processing Technical Code, official six-page original. | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 Chinese original / 中文原文：DB5206/T 168—2023 地理标志产品 石阡苔茶加工技术规程（官方六页原件） | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 4. Shaping ： Straighten at 120–160°C. The original specifies applying pressure when the intermediate tea reaches approximately 80% water loss. After 3–5 minutes under pressure, spread to cool and equilibrate moisture. Once softened, drum-fry to remove down, with a drum temperature of 60–80°C and leaf temperature of 40–45°C, then remove and spread to cool again. Key observations: Chinese original / 中文原文：4. 做形：120—160℃理条，原文以茶坯失水率约80%为加压节点，加压3—5分钟后摊凉回潮。回软再滚炒脱毫，筒体60—80℃、叶温40—45℃，出锅再摊凉。 关键观察： DB5206/T 168—2023 GI Product Shiqian Taicha—Processing Technical Code, official six-page original. | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 Chinese original / 中文原文：DB5206/T 168—2023 地理标志产品 石阡苔茶加工技术规程（官方六页原件） | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 5. Drying ： 110–130°C, leaf layer 1–2 cm, 10–15 minutes. Key observations: Chinese original / 中文原文：5. 干燥：110—130℃，摊叶厚1—2厘米，10—15分钟。 关键观察： DB5206/T 168—2023 GI Product Shiqian Taicha—Processing Technical Code, official six-page original. | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 Chinese original / 中文原文：DB5206/T 168—2023 地理标志产品 石阡苔茶加工技术规程（官方六页原件） | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 6. Baking until fully dry ： 80–100°C for 50–60 minutes, until moisture is below 6%. Key observations: Chinese original / 中文原文：6. 烘焙足干：80—100℃，50—60分钟，至含水率低于6%。 关键观察： DB5206/T 168—2023 GI Product Shiqian Taicha—Processing Technical Code, official six-page original. | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 Chinese original / 中文原文：DB5206/T 168—2023 地理标志产品 石阡苔茶加工技术规程（官方六页原件） | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 7. Aroma development ： 90–110°C for 20–30 minutes; once aroma develops, remove, cool, and bag. Key observations: Chinese original / 中文原文：7. 提香：90—110℃，20—30分钟；香气形成后出锅冷却装袋。 关键观察： DB5206/T 168—2023 GI Product Shiqian Taicha—Processing Technical Code, official six-page original. | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 Chinese original / 中文原文：DB5206/T 168—2023 地理标志产品 石阡苔茶加工技术规程（官方六页原件） | https://dbba.sacinfo.org.cn/portal/download/de16e2ca67e5256a72923b412a61b7623caa33a869e669ff9c9b6fbfca1c8868 Step-by-step processing / Traditional handmade Shiqian Taicha Maofeng: Wang Fei interview version Chinese original / 中文原文：逐步工序 / 石阡苔茶传统手工毛峰：王飞采访版本 The original report explicitly concerns a Maofeng version. The current tea entry is limited to the flat green tea in Announcement 646, so only an identifiable process variant is added without replacing the flat-tea main process. Scope: named_practitioner_maofeng_variant. Chinese original / 中文原文：原报道明确毛峰版本；当前茶条限定646扁形绿茶，故只增加可辨认的工艺版本，不覆盖扁形主流程。 适用范围：named_practitioner_maofeng_variant 1. Selecting and picking leaves ： The interview says one bud and one leaf are preferred. Key observations: Chinese original / 中文原文：1. 选叶采摘：采访称优选一芽一叶。 关键观察： In depth: a love of Taicha | https://www.tongren.gov.cn/2024/0417/316684.shtml Chinese original / 中文原文：【深度】苔茶之恋 | https://www.tongren.gov.cn/2024/0417/316684.shtml 2. Withering ： Approximately seven to eight hours in a constant-temperature environment, observing leaf softness. Key observations: Chinese original / 中文原文：2. 萎凋：恒温环境约七八小时，以叶软为观察点。 关键观察： In depth: a love of Taicha | https://www.tongren.gov.cn/2024/0417/316684.shtml Chinese original / 中文原文：【深度】苔茶之恋 | https://www.tongren.gov.cn/2024/0417/316684.shtml 3. Heat-fixing ： Oil the pan with tea-seed oil before stir-firing; the original report gives no precise pan temperature. Key observations: Chinese original / 中文原文：3. 杀青：茶油润锅后翻炒；原报道未给准确锅温。 关键观察： In depth: a love of Taicha | https://www.tongren.gov.cn/2024/0417/316684.shtml Chinese original / 中文原文：【深度】苔茶之恋 | https://www.tongren.gov.cn/2024/0417/316684.shtml 4. Spreading to cool ： Spread to cool after heat-fixing. Key observations: Chinese original / 中文原文：4. 摊凉：杀青后摊凉。 关键观察： In depth: a love of Taicha | https://www.tongren.gov.cn/2024/0417/316684.shtml Chinese original / 中文原文：【深度】苔茶之恋 | https://www.tongren.gov.cn/2024/0417/316684.shtml 5. Three pan-firings and three rollings ： Use light–heavy–light force; repeat pan-firing, cooling, and rolling twice to tighten strips. Key observations: Chinese original / 中文原文：5. 三炒三揉：轻重轻用力，炒、凉、揉反复两次，收紧条索。 关键观察： In depth: a love of Taicha | https://www.tongren.gov.cn/2024/0417/316684.shtml Chinese original / 中文原文：【深度】苔茶之恋 | https://www.tongren.gov.cn/2024/0417/316684.shtml 6. Setting the shape and sorting ： Observe the shape during processing and remove impurities. Key observations: Chinese original / 中文原文：6. 定型拣剔：随操作观察形状并去杂。 关键观察： In depth: a love of Taicha | https://www.tongren.gov.cn/2024/0417/316684.shtml Chinese original / 中文原文：【深度】苔茶之恋 | https://www.tongren.gov.cn/2024/0417/316684.shtml 7. Slow, gentle baking ： Control heat during baking; the original report gives no temperature. Key observations: Chinese original / 中文原文：7. 慢烤细烘：控制火候烘干，原报道未列温度。 关键观察： In depth: a love of Taicha | https://www.tongren.gov.cn/2024/0417/316684.shtml Chinese original / 中文原文：【深度】苔茶之恋 | https://www.tongren.gov.cn/2024/0417/316684.shtml Step-by-step processing / Public patent proposal for handmade flat tea from Fodingshan wild Taicha (CN104430966A, 2015). Chinese original / 中文原文：逐步工序 / 佛顶山野生苔茶手工扁茶公开专利方案（CN104430966A，2015） This item records only the specific method proposed in the patent. It is not elevated to a generally used Shiqian Taicha process; the applicant's claimed effects are not converted into measured sensory results, and it does not count as completion of the main process. Scope: source_scoped_patent_proposal. Chinese original / 中文原文：本项仅记专利提出的具体方法，不将其提升为石阡苔茶通行工艺，不据申请人的效果主张补感官实测，不计为主流程完成。 适用范围：source_scoped_patent_proposal 1. Picking ： Select wild Taicha new shoots from Fodingshan, Shiqian, one bud with one or two leaves. Key observations: Chinese original / 中文原文：1. 采摘：选石阡佛顶山野生苔茶新梢，一芽一叶或一芽二叶。 关键观察： CN104430966A A Handmade Flat-tea Process for Wild Taicha. | https://patents.google.com/patent/CN104430966A/zh Chinese original / 中文原文：CN104430966A 一种野生苔茶的手工扁茶工艺 | https://patents.google.com/patent/CN104430966A/zh 2. Spreading to cool ： Spread thinly on bamboo mats for 2–3 hours. Key observations: Chinese original / 中文原文：2. 摊凉：竹席薄摊2—3小时。 关键观察： CN104430966A A Handmade Flat-tea Process for Wild Taicha. | https://patents.google.com/patent/CN104430966A/zh Chinese original / 中文原文：CN104430966A 一种野生苔茶的手工扁茶工艺 | https://patents.google.com/patent/CN104430966A/zh 3. Heat-fixing ： Hand-process in an electric pan, initially flattening the leaves. Key observations: Chinese original / 中文原文：3. 杀青：电炒锅手工炒制并初步作扁。 关键观察： CN104430966A A Handmade Flat-tea Process for Wild Taicha. | https://patents.google.com/patent/CN104430966A/zh Chinese original / 中文原文：CN104430966A 一种野生苔茶的手工扁茶工艺 | https://patents.google.com/patent/CN104430966A/zh 4. Cooling again ： Cool for 0.5–1.5 hours in a cool, dry, ventilated place. Key observations: Chinese original / 中文原文：4. 回凉：阴凉干燥通风处回凉0.5—1.5小时。 关键观察： CN104430966A A Handmade Flat-tea Process for Wild Taicha. | https://patents.google.com/patent/CN104430966A/zh Chinese original / 中文原文：CN104430966A 一种野生苔茶的手工扁茶工艺 | https://patents.google.com/patent/CN104430966A/zh 5. Finishing pan-firing (source wording: 挥锅) ： Return to the pan and shape using pushing, pulling and pressing motions. Key observations: Chinese original / 中文原文：5. 挥锅：回锅，以推、拉、扣动作整形。 关键观察： CN104430966A A Handmade Flat-tea Process for Wild Taicha. | https://patents.google.com/patent/CN104430966A/zh Chinese original / 中文原文：CN104430966A 一种野生苔茶的手工扁茶工艺 | https://patents.google.com/patent/CN104430966A/zh 6. Sieving ： After sieving, keep sealed for 5–6 hours. Key observations: Chinese original / 中文原文：6. 打筛：筛分后密封放置5—6小时。 关键观察： CN104430966A A Handmade Flat-tea Process for Wild Taicha. | https://patents.google.com/patent/CN104430966A/zh Chinese original / 中文原文：CN104430966A 一种野生苔茶的手工扁茶工艺 | https://patents.google.com/patent/CN104430966A/zh 7. Repeat baking ： After brief re-drying, spread to cool again. Key observations: Chinese original / 中文原文：7. 复烘：短时复烘后再次摊凉。 关键观察： CN104430966A A Handmade Flat-tea Process for Wild Taicha. | https://patents.google.com/patent/CN104430966A/zh Chinese original / 中文原文：CN104430966A 一种野生苔茶的手工扁茶工艺 | https://patents.google.com/patent/CN104430966A/zh 8. Packaging ： Store in sealed packaging. Key observations: Chinese original / 中文原文：8. 包装：密封保存。 关键观察： CN104430966A A Handmade Flat-tea Process for Wild Taicha. | https://patents.google.com/patent/CN104430966A/zh Chinese original / 中文原文：CN104430966A 一种野生苔茶的手工扁茶工艺 | https://patents.google.com/patent/CN104430966A/zh Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat green tea with a natural bud shape, slightly flat and downy, lustrous green and even; bright yellow-green liquor, a fresh aroma, a fresh brisk taste, and intact, tender, even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：扁形绿茶，外形自然芽状、稍扁、有毫，绿润，匀整，汤色黄绿、明亮，清香，滋味鲜爽，叶底完整、嫩匀 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 1836. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1836页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Flat green tea under Announcement No. 646 ： Dry-leaf appearance: natural bud shape, slightly flat and downy, lustrous green and even; liquor colour: bright yellow-green; aroma: fresh fragrance; taste: fresh and brisk; infused leaves: intact, tender and even. Chinese original / 中文原文：646号扁形绿茶：干茶：自然芽状、稍扁、有毫，绿润匀整；汤色：黄绿明亮；香气：清香；滋味：鲜爽；叶底：完整嫩匀 Evidence Status: primary_source_verified； Location in the source: Page 1837, V.1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1837页（五）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Description in Wang Fei's handmade Maofeng interview, not a flat-green-tea grade ： Fine, tight and round, emerald green with visible hairs; clear jade green; lasting Chinese original / 中文原文：王飞手工毛峰采访描述，非扁形绿茶等级：紧细圆、翠绿显毫；碧绿清澈；持久 Evidence Status: primary_source_verified； Location in the source: Passage on “rolling one bud and one leaf into a single strand” ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“一芽一叶揉于一条”段；适用范围：见具体记录标题与原文 In depth: a love of Taicha | https://www.tongren.gov.cn/2024/0417/316684.shtml Chinese original / 中文原文：【深度】苔茶之恋 | https://www.tongren.gov.cn/2024/0417/316684.shtml Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Eighteen towns and townships: Longtang Town, Longjing Township, Baisha Town, Jufeng Township, Benzhuang Town, Heba Township, Dashaba Township, Pingdichang Township, Huaqiao Town, Shigu Township, Qingyang Township, Wude Town, Fengxiang Township, Pingshan Township, Zhongba Town, Ganxi Township, Guorong Township and Tangshan Town. Coordinates: 107°44′55″–108°33′47″ E, 27°17′5″–27°42′50″ N. Chinese original / 中文原文：保护产地范围：龙塘镇、龙井乡、白沙镇、聚凤乡、本庄镇、河坝乡、大沙坝乡、坪地场乡、花桥镇、石固乡、青阳乡、五德镇、枫香乡、坪山乡、中坝镇、甘溪乡、国荣乡、汤山镇等18个乡镇。地理坐标：东经107°44′55″-108°33′47″，北纬27°17′5″-27°42′50″ Raw materials & cultivars ： Main cultivars include Shiqian Taicha and the Fuding, Mingshan and Longjing series. Chinese original / 中文原文：原料与品种：主栽品种为石阡苔茶、福鼎、名山、龙井系列等 Growing environment ： Shiqian Taicha planting sites are generally selected for convenient irrigation and drainage, relatively high ground, acidic soil with a suitable clay–sand balance, good structure and permeability, topsoil organic matter above 1%, soil depth at least 80 cm, no pollution, and contiguous plots suitable for production at scale. Chinese original / 中文原文：生长环境：石阡苔茶栽种区域通常选择，排灌方便，地势较高，土壤酸性、粘砂适度、结构良好，通透性好，表土有机质含量大于1%，土层厚度80cm以上，无污染，集中连片，便于规模化生产的地块 Plucking requirements ： Manual or mechanical picking Chinese original / 中文原文：采摘要求：人工或机械采摘 Sensory qualities ： Flat green tea with a natural bud shape, slightly flat and downy, lustrous green and even; bright yellow-green liquor, a fresh aroma, a fresh brisk taste, and intact, tender, even infused leaves. Chinese original / 中文原文：感官品质：扁形绿茶，外形自然芽状、稍扁、有毫，绿润，匀整，汤色黄绿、明亮，清香，滋味鲜爽，叶底完整、嫩匀 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1836 Maofeng and the existing flat-shaped protection requirements are shown separately. The report lacks explicit taste and infused-leaf evaluation descriptions, which remain blank. Chinese original / 中文原文：毛峰与现有扁形保护要求分别展示；报道缺少滋味、叶底的明确审评描述，保持空值。 Clause 6.2.3 of DB5206/T 168—2023 begins “during heat-fixing,” although the subsection is titled cooling and its main-sequence position follows heat-fixing. The library retains this wording anomaly rather than silently changing the technical order. Chinese original / 中文原文：DB5206/T 168—2023第6.2.3条以“杀青时”起句，虽小节题为摊凉且主链位于杀青之后，本库保留原件用词异常，不擅改其技术时序。 The original shaping parameter states about 80% water loss. This metric and its temperature/time conditions are retained only for that version, not converted into leaf moisture content or parameters for other tea categories. Chinese original / 中文原文：原件做形参数写失水率约80%，其指标和温时条件仅按该版本保存；未转化为茶坯含水率或其他茶类参数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry tea, liquor and infused leaves of a one-bud-one-leaf Shiqian Taicha green tea sample. Chinese original / 中文原文：实物图：石阡苔茶绿茶一芽一叶样本的干茶、茶汤与叶底 https://www.xinhuanet.com/politics/2017-03/06/129502237_14887686551241n.jpg https://www.xinhuanet.com/politics/2017-03/06/c_129502237.htm Basis for the match: The original article clearly concerns Shiqian County, Guizhou. The image is adjacent to the caption “Shiqian Taicha green tea, one-bud-one-leaf material”; the next image is separately labeled black tea, making the distinction explicit. Actual pixels show dry tea on a plate against white, plus brewed leaves in a glass and small dish, not the composite from the previous round. Chinese original / 中文原文：对应依据：原稿整体明确贵州石阡县；原图紧邻图注“石阡苔茶绿茶一芽一叶原料”，下一图另外标明红茶，已明确区分；实际像素为白背景盘中干茶及玻璃杯和小盘冲泡叶底，不是上一轮微制作合成图。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： A green tea sample made from one bud with one leaf, shown in a 2017 report. Grade, producer, production year and batch are not disclosed. Chinese original / 中文原文：样本范围：2017年报道展示的一芽一叶原料绿茶样本，等级、厂商、年份批次未披露。 Yunlong Tea Chinese original / 中文原文：云龙茶 11 townships in Yunlong County, Dali Bai Autonomous Prefecture, Yunnan. The annex specifies suitable tea-plantation elevations of 1,800–2,600 m. Chinese original / 中文原文：云南省大理白族自治州云龙县11乡镇；附件规定适宜茶园海拔1800—2600米 identity： A high-mountain green tea from Yunlong, made from Yunnan large-leaf populations and Yunkang- and Foxiang-series material, with spiral and strip-shaped finished forms. Chinese original / 中文原文：identity：云龙高山绿茶，以云南大叶群体种及云抗、佛香系列等原料加工，成品有螺形、条形。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Fresh-leaf sorting → heat-fixing → cooling → rolling → baking dry → packaging. Chinese original / 中文原文：process：鲜叶拣选 → 杀青 → 摊凉 → 揉捻 → 烘干 → 包装 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646 spiral-shaped tea: tightly formed and substantial, curled into spirals, smooth and even, lustrous green; strip-shaped tea: tightly formed and even, frosted grey-green. Chinese original / 中文原文：appearance：646号螺形茶：紧结重实，卷曲成螺，光滑匀整，绿润；646号条形茶：紧实匀整，灰绿上霜 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： No. 646 spiral-shaped tea: rich roasted-chestnut aroma; No. 646 strip-shaped tea: rich roasted-chestnut aroma. Chinese original / 中文原文：aroma：646号螺形茶：熟板栗香浓郁；646号条形茶：熟板栗香浓郁 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement 646, spiral-shaped tea: rich, mellow, fresh and brisk; Announcement 646, strip-shaped tea: rich, mellow, fresh and brisk. Chinese original / 中文原文：taste：646号螺形茶：浓醇鲜爽；646号条形茶：浓醇鲜爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Yunlong Tea has bright yellow-green liquor and infused leaves, with tender, even, intact buds/leaves. Shapes include snail-like and strip forms. Snail-shaped tea is tightly formed, weighty, curled and bright, smooth and even, lustrous green. Strip tea is compact and even, gray-green with a frosted appearance. Chinese original / 中文原文：quality：云龙茶汤色和叶底黄绿明亮，芽叶嫩匀完整，其形状为螺形和条形，螺形茶紧结重实，卷曲成螺显亮，光滑匀整，色泽绿润；条形茶紧实匀整，灰绿上霜 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： A 2020 Tongji University assistance report already listed Yunlong Tea as a local specialty and recorded issues in promoting the Dalishu tea industry. The 2025 protection requirements explicitly define snail-shaped and strip-shaped products for this regional tea. Dates associated with Nuodeng's salt wells or the salt-and-horse route are not treated as its creation year. Chinese original / 中文原文：history：2020年的同济大学帮扶报道已将云龙茶列为当地特色物产，并记录大栗树茶的产业推广问题。2025年保护要求明确该地域茶的螺形、条形产品。诺邓盐井或盐马古道年代不作为其创制年。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Account of Tongji University's targeted poverty-alleviation work in Yunlong County | https://mednew.tongji.edu.cn/ggw/Web/Show/152383 Chinese original / 中文原文：同济大学定点扶贫云龙县纪实 | https://mednew.tongji.edu.cn/ggw/Web/Show/152383 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf culture： The preview of Tongji University's 2020 poverty-alleviation work showcase arranged campus tastings and displays of Yunlong Tea and other local products, reflecting a modern cultural setting connecting tea with Shanghai–Yunnan exchanges and local-product promotion. Chinese original / 中文原文：culture：同济大学2020年扶贫工作巡礼预告安排云龙茶等当地物产的校园品鉴展示，反映茶与沪滇交流、地方物产推介相联系的现代文化场景。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Preview of “Clouds Rise, Dragons Leap, Mountain Villages Transform”: Tongji University's Targeted Poverty-Alleviation Work | https://tjwm.tongji.edu.cn/info/1005/1172.htm Chinese original / 中文原文：“云腾龙跃，山乡巨变”同济大学定点扶贫工作巡礼预告 | https://tjwm.tongji.edu.cn/info/1005/1172.htm Step-by-step processing / Main process sequence in Announcement No. 646 Chinese original / 中文原文：逐步工序 / 646号加工主链 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Selecting fresh leaves ： Select fresh, intact, even and clean buds and leaves, removing old leaves and foreign matter. Key observations: Chinese original / 中文原文：1. 鲜叶拣选：选择新鲜、完整、匀净芽叶，去除老叶和夹杂物。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Heat-fixing may use an iron pan or a rotating drum. Key observations: Chinese original / 中文原文：2. 杀青：可使用铁锅或滚筒杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Spreading to cool ： Spread to cool after heat-fixing. Key observations: Chinese original / 中文原文：3. 摊凉：杀青后摊凉。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Rolling ： Roll by hand or machine; tenderness grade affects rolling duration. Key observations: Chinese original / 中文原文：4. 揉捻：手揉或机揉，嫩度等级影响揉捻时间。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Drying by baking ： Complete in two stages: preliminary firing and final firing. Key observations: Chinese original / 中文原文：5. 烘干：分毛火、足火两次完成。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Packaging ： Package the finished product. Key observations: Chinese original / 中文原文：6. 包装：成品包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Yunlong Tea has bright yellow-green liquor and infused leaves, with tender, even, intact buds/leaves. Shapes include snail-like and strip forms. Snail-shaped tea is tightly formed, weighty, curled and bright, smooth and even, lustrous green. Strip tea is compact and even, gray-green with a frosted appearance. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：云龙茶汤色和叶底黄绿明亮，芽叶嫩匀完整，其形状为螺形和条形，螺形茶紧结重实，卷曲成螺显亮，光滑匀整，色泽绿润；条形茶紧实匀整，灰绿上霜 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 2056. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第2056页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Spiral-shaped tea under Announcement No. 646 ： Dry-leaf appearance: tightly formed, weighty, snail-curled, smooth, even, lustrous green. Liquor colour: bright yellow-green. Aroma: rich cooked chestnut. Taste: rich, mellow, fresh, brisk. Infused leaves: bright yellow-green, tender, even, intact buds/leaves. Chinese original / 中文原文：646号螺形茶：干茶：紧结重实，卷曲成螺，光滑匀整，绿润；汤色：黄绿明亮；香气：熟板栗香浓郁；滋味：浓醇鲜爽；叶底：黄绿明亮，芽叶嫩匀完整 Evidence Status: primary_source_verified； Location in the source: Pages 2058–2059, (VI)1 and opening sentence of 2. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第2058—2059页（六）1及2前句；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Strip-shaped tea under Announcement No. 646 ： Dry-leaf appearance: firm and uniform, frosted grey-green. Liquor colour: bright yellow-green. Aroma: rich cooked-chestnut notes. Taste: strong, mellow, fresh and brisk. Infused leaves: bright yellow-green, with tender, uniform, intact buds and leaves. Chinese original / 中文原文：646号条形茶：干茶：紧实匀整，灰绿上霜；汤色：黄绿明亮；香气：熟板栗香浓郁；滋味：浓醇鲜爽；叶底：黄绿明亮，芽叶嫩匀完整 Evidence Status: primary_source_verified； Location in the source: Pages 2058–2059, (VI)1 and opening sentence of 2. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第2058—2059页（六）1及2前句；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Within Yunlong County, Dali Bai Autonomous Prefecture, Yunnan Province, covering 11 townships/towns: Nuodeng, Gongguoqiao, Caojian, and Baishi towns, and Baofeng, Miaowei, Jiancao, Changxin, Guanping, Tuanjie, and Minjian townships. Geographic coordinates: 98°52′00″–99°46′00″ E, 25°28′00″–26°23′00″ N. Chinese original / 中文原文：保护产地范围：云南省大理白族自治州云龙县境内，涉及诺邓镇、功果桥镇、漕涧镇、白石镇、宝丰乡、苗尾乡、检槽乡、长新乡、关坪乡、团结乡、民建乡共11个乡镇。地理坐标：东经98°52′00″～99°46′00″，北纬25°28′00″～26°23′00″ Raw materials & cultivars ： Yunlong Tea uses Yunnan large-leaf population cultivars and improved clonal tea cultivars selected from them, mainly clones in the Yunkang and Foxiang series. Chinese original / 中文原文：原料与品种：云龙茶选用云南大叶种茶群体种，从中选育的无性系茶树良种，主要是云抗系列和佛香系列的无性系茶树良种 Growing environment ： Soils are mainly yellow-brown. Select south-facing slopes, described in the source as shaded slopes, in the high mountains of the Lancang River valley, with pH 4.5–6, high organic matter, loose structure, good aeration and drainage. Plant at 1,800–2,600 m elevation, using mountain or hill slopes of 10–25° for tea gardens. Chinese original / 中文原文：生长环境：土壤类型以黄棕壤为主。pH值4.5～6之间的澜沧江河谷高海拔群山之南坡（阴坡），土壤有机质含量高，疏松、透气、排水良好。选择在海拔1800～2600m之间的地区种植。选择坡度在10～25°的山坡或丘陵地进行建园 Plucking requirements ： Picking in producing tea gardens is generally divided into spring, summer and autumn seasons. Spring tea is harvested from April to May, summer tea from late June to late July, and autumn tea from late August to the end of September. Pick at the appropriate time and promptly according to tea growth and the fresh-leaf standards required for processing. Chinese original / 中文原文：采摘要求：投产茶园茶叶采摘一般分为春、夏、秋三季，春茶在4月至5月采收，夏茶在6月下旬至7月下旬采收，秋茶在8月下旬至9月底采收，茶叶采摘应根据茶叶生长情况和加工要求的鲜叶标准适时、及时采摘 Processing requirements ： Fresh leaves → heat-fixing → cooling → rolling → drying → packaging. Key processing points: Fresh leaves: fresh, intact, even, and clean, without horseshoe-shaped stalk bases, tea fruit, old leaves, or non-tea foreign matter. Heat-fixing: use either an iron pan or a rotary-drum heat-fixing machine. For the iron pan, maintain a wall temperature of 200–260°C for 8–10 minutes; for the drum machine, a wall temperature of 260–300°C for 4–6 minutes. Cooling: spread leaves 10–15 cm deep. Cool spring tea for 2–3 hours and summer/autumn tea for 3–5 hours, with moisture content at 70%–74%. Rolling: either hand-roll or machine-roll. Hand rolling generally uses one panful per rolling batch; machine rolling uses 25–30 kg of heat-fixed leaves per drum. Roll Special Grade leaves for 5–6 minutes and Grades 1 and 2 for 10–15 minutes. The proportion formed into strips should reach 60%–80%. Drying: carried out in initial and final stages. Initial drying uses inlet air at 110–125°C, a leaf layer about 1 cm deep, and a total time of about 12 minutes, reaching 20%–25% moisture content. Final drying uses inlet air at 90–100°C and a leaf layer 1–2 cm deep, reaching 4%–6% moisture content. The appropriate endpoint is when leaves turn to powder when pinched. Chinese original / 中文原文：加工要求：鲜叶→杀青→摊凉→揉捻→烘干→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。杀青：分别用铁锅杀青和滚筒杀青机杀青。铁锅锅壁温度200～260℃，时间8-10分钟，滚筒杀青机锅壁温度260～300℃，时间4-6分钟。摊凉：摊叶厚度在10～15cm。春茶摊晾2-3小时，夏秋茶摊晾3-5小时，含水率70%～74%。揉捻：分别用手揉和机揉。手揉一般“一锅一揉”，机揉每筒25～30kg杀青叶。特级叶揉捻5-6分钟，一二级叶揉捻10-15分钟。揉捻成条率60%～80%。烘干：烘干分为毛火和足火。毛火进风温度为110～125℃，摊叶厚度约1cm，全程约12分钟左右，毛火茶含水率为20%～25%。足火进风温度为90～100℃，摊叶厚度1～2cm，足火茶含水率4%～6%，手捏叶即成粉末为适度 Sensory qualities ： Yunlong Tea has bright yellow-green liquor and infused leaves, with tender, even, intact buds/leaves. Shapes include snail-like and strip forms. Snail-shaped tea is tightly formed, weighty, curled and bright, smooth and even, lustrous green. Strip tea is compact and even, gray-green with a frosted appearance. Chinese original / 中文原文：感官品质：云龙茶汤色和叶底黄绿明亮，芽叶嫩匀完整，其形状为螺形和条形，螺形茶紧结重实，卷曲成螺显亮，光滑匀整，色泽绿润；条形茶紧实匀整，灰绿上霜 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=2056 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Named Yunlong Tea product sample: first-grade Dalishu Quhao Green Tea, 150 g packaging shown with dry tea in a cup. Chinese original / 中文原文：实物图：云龙茶具名商品样本：大栗树曲毫绿茶一级150克包装与杯中干茶同框 https://yi-commerce-solutions.myshopify.com/cdn/shop/products/PXL_20230407_170011950.jpg?v=1680894292&width=1946 https://yi-commerce-solutions.myshopify.com/products/dls-green-tea Basis for the match: The product page explicitly identifies green tea from Yunlong County, Yunnan. The actual 1946 × 1465-pixel image shows an opened 150 g Grade 1 Dalishu Quhao package and curled dry tea in a cup. A photograph of the back label on the same page reads “Dalishu Quhao Tea (Green Tea),” producer “Dalishu Tea Factory, Baofeng Township, Yunlong County,” and address “Dalishu Village, Baofeng Township, Yunlong County, Dali Prefecture.” The importer on the front label matches the website operator. The photograph showing the dry tea and package together is used; the page's tea-garden and promotional scenic images are not. Chinese original / 中文原文：对应依据：商品页明确绿茶与云南云龙县产地；实际1946×1465像素显示已开封150克一级大栗树曲毫茶包装与杯中卷曲干茶。同页背标实拍可读产品名称“大栗树曲毫茶（绿茶）”、生产商“云龙县宝丰乡大栗树茶厂”、地址“大理州云龙县宝丰乡大栗树村”，正标进口商与网站经营者相符。采用干茶同框实拍，不采用该页茶园或宣传意境图。 Neither the product page nor the original photograph states an open licence, and the photographer is unnamed. Rights status is unknown; no separate republication permission has been obtained. The original page and image URLs are retained for a traceable product-sample reference in the existing private library. The image is not claimed as owned by this project or freely redistributable. Chinese original / 中文原文：商品页及原照片未标明开放许可，摄影者未具名；权利状态为未知，未取得独立转载授权。保留原页和原图URL，在原私有资料库作出处可追溯的商品样本参照，不宣称图片自有或可自由传播。 Sample scope ： A specific Grade 1, 150 g Dalishu-brand Quhao green-tea product sample from Yunlong County. The full image is retained, not a packaging-only substitute. Its form and grade do not represent all Yunlong Tea. Production batch, photography date, and eligibility to use the geographical indication mark were not independently verified; it is not called a standard sample. Chinese original / 中文原文：样本范围：云龙县大栗树品牌曲毫绿茶一级150克具体商品样本；保留完整画面，不是纯包装替代图。该商品形态、等级不代表全部云龙茶；未独立核验生产批次、拍摄日期或地标用标资格，不称标准样。 Fanjingshan Cuifeng Tea Chinese original / 中文原文：梵净山翠峰茶 Tea districts around Fanjing Mountain, Tongren, Guizhou; this round's cultural material specifically concerns Yinjiang. Chinese original / 中文原文：贵州省铜仁市梵净山周边茶区；本次文化材料具体为印江 identity： A flat famous tea from the Fanjingshan area. Sensory evidence here concerns specific raw-material samples processed and evaluated under uniform conditions in a 2022 paper. Chinese original / 中文原文：identity：梵净山茶区的扁形名茶，本次感官依据为2022年论文在统一条件下加工、审评的具体原料样品。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf process： Spreading fresh leaves → heat-fixing → initial-pan straightening → cooling/moisture redistribution → second pan-firing/shaping → cooling/moisture redistribution → cold-pan treatment → drying. Chinese original / 中文原文：process：鲜叶摊放 → 杀青 → 青锅理条 → 摊凉回潮 → 二炒整形 → 摊凉回潮 → 冷锅 → 烘干 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf appearance： 2022 trial, clonal Fuding Dabai material: single buds, tender green, relatively even. 2022 trial, Zhongcha 108 material: single buds, slightly curved, lustrous green with a slight emerald hue. Chinese original / 中文原文：appearance：2022试验：无性系福鼎大白茶原料：单芽嫩绿，较匀整；2022试验：中茶108原料：单芽略弯，绿润稍带翠 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf aroma： 2022 experiment: clonal Fuding Dabai material: distinct chestnut fragrance; 2022 experiment: Zhongcha 108 material: distinct tender-leaf fragrance. Chinese original / 中文原文：aroma：2022试验：无性系福鼎大白茶原料：栗香显；2022试验：中茶108原料：嫩香显 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf taste： 2022 experiment, clonal Fuding Dabaicha material: rich and mellow with returning sweetness. 2022 experiment, Zhongcha 108 material: fairly sweet and mellow, reasonably fresh and brisk. Chinese original / 中文原文：taste：2022试验：无性系福鼎大白茶原料：浓醇回甘；2022试验：中茶108原料：尚甘醇、尚鲜爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf history： A 2022 paper by Tongren researchers already reported cultivar comparisons for Fanjingshan Cuifeng; a 2024 local report lists Cuifeng among Yinjiang's tea-industry products. This record does not turn local ancient tea history, such as Tuanlong tribute tea, directly into the creation history of the modern Cuifeng product. Chinese original / 中文原文：history：2022年铜仁科研人员论文已对梵净山翠峰进行品种比较试验；2024年地方报道把翠峰列入印江茶产业产品。现档案不把团龙贡茶等当地古茶史直接当作翠峰现代商品的创制史。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Green Trees Yield Black Tea, One Leaf Enriches Thousands — Yinjiang Drives High-Quality Tea Development with Green and Black Tea | https://www.tongren.gov.cn/2024/1026/326338.shtml Chinese original / 中文原文：绿树开红花 一叶富万民——印江“红绿”驱动茶产业高质量发展 | https://www.tongren.gov.cn/2024/1026/326338.shtml culture： A Yinjiang report mentions Tujia pot tea and hospitality customs. These are cultural context for Cuifeng’s locality, not its sole or standard brewing method. Chinese original / 中文原文：culture：印江报道提到土家罐罐茶及待客饮茶习惯。这是翠峰所在地方的文化背景；本档案未把罐罐茶解释为翠峰唯一或标准冲泡法。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Green Trees Yield Black Tea, One Leaf Enriches Thousands — Yinjiang Drives High-Quality Tea Development with Green and Black Tea | https://www.tongren.gov.cn/2024/1026/326338.shtml Chinese original / 中文原文：绿树开红花 一叶富万民——印江“红绿”驱动茶产业高质量发展 | https://www.tongren.gov.cn/2024/1026/326338.shtml Step-by-step processing / Experimental sample-making process in the 2022 paper Chinese original / 中文原文：逐步工序 / 2022论文试验制样流程 A specific experimental route, not a replacement for every Cuifeng production version. Chinese original / 中文原文：具体试验流程，不替代所有翠峰生产版本。 1. Spreading fresh leaves ： Spread appropriately for the experimental material. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：按试验材料适度摊放。 关键观察： Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf 2. Heat-fixing ： After heat-fixing, straighten in the initial pan. Key observations: Chinese original / 中文原文：2. 杀青：杀青后进入青锅理条。 关键观察： Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf 3. Straightening in the initial pan ： Perform initial straightening. Key observations: Chinese original / 中文原文：3. 青锅理条：进行初步理条。 关键观察： Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf 4. Cooling and moisture equilibration ： First moisture-redistribution stage. Key observations: Chinese original / 中文原文：4. 摊凉回潮：第一次回潮。 关键观察： Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf 5. Second pan-firing and shaping ： Pan-fire again to shape. Key observations: Chinese original / 中文原文：5. 二炒整形：再炒整形。 关键观察： Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf 6. Cooling and moisture equilibration ： Second moisture-redistribution stage. Key observations: Chinese original / 中文原文：6. 摊凉回潮：第二次回潮。 关键观察： Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf 7. Cool pan ： The paper describes finishing pan-firing or rolling in an unheated machine. Key observations: Chinese original / 中文原文：7. 冷锅：论文称辉锅或冷机滚。 关键观察： Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf 8. Drying by baking ： Complete the experimental sample. Key observations: Chinese original / 中文原文：8. 烘干：完成试验样品。 关键观察： Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 2022 trial: raw material from clonal Fuding Dabai tea plants ： Dry-leaf appearance: single tender-green buds, fairly even; liquor colour: fairly bright yellow-green; aroma: distinct chestnut fragrance; taste: strong and mellow with a sweet aftertaste; infused leaves: intact buds, bright yellow-green. Chinese original / 中文原文：2022试验：无性系福鼎大白茶原料：干茶：单芽嫩绿，较匀整；汤色：黄绿较明亮；香气：栗香显；滋味：浓醇回甘；叶底：芽完整，黄绿明亮 Evidence Status: primary_source_verified； Location in the source: Paper page 12, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：论文第12页表1；适用范围：见具体记录标题与原文 Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf 2022 experiment: Zhongcha 108 raw material ： Dry-leaf appearance: slightly curved single buds, lustrous green with a slight emerald cast. Liquor colour: bright yellow-green. Aroma: distinct tender fragrance. Taste: fairly sweet and mellow, reasonably fresh and brisk. Infused leaves: fairly intact buds, green and fairly bright. Chinese original / 中文原文：2022试验：中茶108原料：干茶：单芽略弯，绿润稍带翠；汤色：黄绿明亮；香气：嫩香显；滋味：尚甘醇、尚鲜爽；叶底：芽较完整，绿较亮 Evidence Status: primary_source_verified； Location in the source: Paper page 12, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：论文第12页表1；适用范围：见具体记录标题与原文 Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars. | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Chinese original / 中文原文：不同茶树品种加工的梵净山翠峰茶品质品系比较研究 | https://www.aeeisp.com/nyjsyzb/cn/article/pdf/preview/bda7dee4-5922-44ed-9c8e-b140d53aa3e4.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves on a plate in a directory specifically naming Fanjingshan Cuifeng Tea Chinese original / 中文原文：实物图：梵净山翠峰茶具名目录中的盘装干茶 https://www.sinogi.cn/db/Upload/shikuang/610_1542280673_7418.jpg https://www.sinogi.cn/wap/index.php/product/gg/id/498 Basis for the match: The original page is named Fanjingshan Cuifeng Tea, identifier SINOGI00498. It explicitly gives 17 towns and townships in Yinjiang County, Guizhou as the origin and identifies the quality description as green tea. The physical dry-tea image in the gallery is bound to this entry. The page is a specialist catalogue, not a statement from the government or original photographer. Chinese original / 中文原文：对应依据：原页名梵净山翠峰茶，编号SINOGI00498，原产地明确贵州印江县17乡镇，品质说明绿茶；相册中的干茶实物与该条目绑定。页面为专业目录，非政府或摄影原作者声明。 Copyright in the original image belongs to the rights holder. Public access is not permission, and no separate reuse authorisation was found. The complete original image and watermark are retained for provenance-traceable encyclopedia research. Chinese original / 中文原文：原图版权归权利人；公开访问不等于许可，未发现可独立复用授权。保留完整原图与水印，供来源可追溯的百科资料研究。 Sample scope ： A named tea sample in a specialist GI catalogue. Grade, year, and producer are unspecified; it does not prove every batch or certification status. Chinese original / 中文原文：样本范围：专业地理标志目录所示具名茶样；等级、年份、生产者未说明，不将其视为所有批次或认证状态的证明。 Banan Yinzhen Chinese original / 中文原文：巴南银针 Banan District, Chongqing; the municipal planning and natural resources bureau’s map identifies the Baixiangshan tea-garden product. Chinese original / 中文原文：重庆市巴南区；市规划自然资源局地图明确白象山茶园产品 identity： A representative brand cited in Banan tea-making techniques, a downy needle-shaped green tea. Chinese original / 中文原文：identity：巴南茶叶制作技艺所举的代表品牌，属带毫的针形绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html process： Fresh-leaf intake → spreading and airing → heat-fixing → rolling → shaping → baking dry → aroma finishing → packaging. Chinese original / 中文原文：process：收鲜 → 摊晾 → 杀青 → 揉捻 → 造型 → 烘干 → 提香 → 包装 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html appearance： Representative quality on the Banan heritage page (no grade given): straight and even, green and lustrous with visible down. Chinese original / 中文原文：appearance：巴南非遗页面代表性品质（未给等级）：挺直匀整，绿润显毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html aroma： Representative quality on the Banan heritage page (ungraded): rich and lasting aroma. Chinese original / 中文原文：aroma：巴南非遗页面代表性品质（未给等级）：馥郁持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html taste： Representative quality on the Banan heritage page (no grade given): fresh, mellow and dryly refreshing. Chinese original / 中文原文：taste：巴南非遗页面代表性品质（未给等级）：鲜醇干爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html history： Banan District's culture and tourism authority records Banan tea-making techniques entering Chongqing's second heritage list in 2009, with Banan Yinzhen as a representative brand. This is the project's listing year, not the brand's creation year. Chinese original / 中文原文：history：巴南区文化旅游委记载巴南茶叶制作技艺于2009年列入重庆市第二批非遗；巴南银针为该技艺的代表品牌。这一时间是项目入选年，不是品牌创制年。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html culture： The heritage page shows traditional heat-fixing, rolling and drying combined with modern shaping and aroma development. Banan Yinzhen is linked to Baixiangshan Tea Garden and retains its own name, separate from Dingxin green tea mentioned on the same page. Chinese original / 中文原文：culture：非遗页面展现传统杀青、揉捻、干燥与现代造型、提香环节的结合；巴南银针与白象山茶园相联系，与同页提及的定心绿茶保留各自名称。 Verification status: source_supported； Historical sections distinguish contemporary records, local-history compilations, and unchecked originals. Chinese original / 中文原文：核验状态：source_supported；历史段注明当代记录、地方史整理和未核原件的边界。 Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chongqing tea-picking map (2021) | https://ghzrzyj.cq.gov.cn/bsfw_186/dtfw/mzyt/202103/t20210317_9007673.html Chinese original / 中文原文：重庆采茶地图（2021） | https://ghzrzyj.cq.gov.cn/bsfw_186/dtfw/mzyt/202103/t20210317_9007673.html Step-by-step processing / Eight processes on the Banan intangible-heritage page Chinese original / 中文原文：逐步工序 / 巴南非遗页面八道工艺 Compiled from the cited source, not extended as the sole process for all manufacturers. Chinese original / 中文原文：按所引来源整理，不外推为所有厂家唯一流程。 1. Receiving fresh leaves ： Receive the fresh leaves. Key observations: Chinese original / 中文原文：1. 收鲜：收取鲜叶。 关键观察： Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html 2. Spreading to air ： Spread fresh leaves to air. Key observations: Chinese original / 中文原文：2. 摊晾：鲜叶摊晾。 关键观察： Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html 3. Heat-fixing ： Control changes in the fresh leaves. Key observations: Chinese original / 中文原文：3. 杀青：控制青叶转化。 关键观察： Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html 4. Rolling ： Establish the basic strand shape. Key observations: Chinese original / 中文原文：4. 揉捻：形成条索基础。 关键观察： Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html 5. Shaping ： Shaping. Key observations: Chinese original / 中文原文：5. 造型：整形。 关键观察： Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html 6. Drying by baking ： Dry the leaves. Key observations: Chinese original / 中文原文：6. 烘干：干燥茶叶。 关键观察： Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html 7. Aroma development ： Enhance the aroma after drying. Key observations: Chinese original / 中文原文：7. 提香：烘干后提香。 关键观察： Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html 8. Packaging ： Package the finished product. Key observations: Chinese original / 中文原文：8. 包装：成品包装。 关键观察： Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Representative quality on the Banan intangible heritage page (no grade given) ： Dry-leaf appearance: straight and even, lustrous green with visible down; liquor colour: bright yellow-green; aroma: rich and lasting; taste: fresh, mellow and dry-refreshing; infused leaves: tender, even and lively. Chinese original / 中文原文：巴南非遗页面代表性品质（未给等级）：干茶：挺直匀整，绿润显毫；汤色：黄绿明亮；香气：馥郁持久；滋味：鲜醇干爽；叶底：嫩匀鲜活 Evidence Status: primary_source_verified； Location in the source: Final paragraph of the main text ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文末段；适用范围：见具体记录标题与原文 Banan tea-making techniques | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Chinese original / 中文原文：巴南茶叶制作技艺 | https://www.cqbn.gov.cn/zjbn/whbn/fwzwhyc/202309/t20230920_12356182.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves and infused leaves on a special-grade Banan Yinzhen product page Chinese original / 中文原文：实物图：巴南银针特级商品页中的干茶与冲泡叶片 https://img.yzcdn.cn/upload_files/2020/09/18/FrD5Q95w5BSURkBY8n-8sh32SpC5.jpg!middle.jpg https://detail.youzan.com/show/goods?alias=1ya4z3wm7d6o0&from_source=gbox_seo Basis for the match: The product-page title explicitly says Banan Yinzhen, special grade, 100 g. Product specifications in image 14.img on the same page identify Banan, Chongqing, China, as the origin and tender tea buds and leaves as ingredients. The actual product is needle-shaped green tea, matching the page's category. Chinese original / 中文原文：对应依据：商品页标题明确巴南银针特级100g；同页14.img商品参数明确产地中国重庆巴南，配料嫩茶芽叶。实物是针形绿茶，与页面绿茶品类一致。 Copyright in the original image belongs to the rights holder. Public access is not permission, and no separate reuse authorisation was found. The complete original image and watermark are retained for provenance-traceable encyclopedia research. Chinese original / 中文原文：原图版权归权利人；公开访问不等于许可，未发现可独立复用授权。保留完整原图与水印，供来源可追溯的百科资料研究。 Sample scope ： A specific Special Grade Banan Yinzhen 100 g product sample from Chongcha’s official flagship shop. The current sale title says 2026 new tea, but the asset upload path is from 2020; it cannot prove a photograph of a 2026 batch. Chinese original / 中文原文：样本范围：重茶官方旗舰店巴南银针特级100g具体商品样本。页面当前销售标题写2026新茶，但素材上传路径为2020年，不能当作2026实拍批次证明。 Beigang Maojian Chinese original / 中文原文：北港毛尖 The Beigang area, Yueyang, Hunan Chinese original / 中文原文：湖南省岳阳市北港一带 identity： A local strip-shaped yellow tea from Yueyang, covered and patted after pan-firing and rolling to restore moisture and yellow the tea base. Chinese original / 中文原文：identity：岳阳地方条形黄茶，以炒揉后覆盖拍汗使茶坯回润变黄。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html process： Grade fresh leaves, then pan-fire, roll in the pan, pat and rest for sweating, pan-fire again and charcoal-dry. Chinese original / 中文原文：process：鲜叶分级，经锅炒、锅揉、拍汗、复炒、炭火烘干。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html appearance： Typical quality described in the provincial government's tea-culture article, without grades: robust buds and plump leaves, visible downy tips, golden colour. Chinese original / 中文原文：appearance：省政府茶文化文章所述典型品质（未分等级）：芽壮叶肥，毫尖显露，色泽金黄 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html aroma： Typical quality in the provincial-government tea-culture article, without grades: clear, high aroma. Chinese original / 中文原文：aroma：省政府茶文化文章所述典型品质（未分等级）：清高 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html taste： Typical quality in the provincial government’s tea-culture article (ungraded): full and mellow. Chinese original / 中文原文：taste：省政府茶文化文章所述典型品质（未分等级）：醇厚 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html history： A modern tea-culture article from the Hunan provincial government records that Beigang Maojian produced by Yueyang Tea Company was recognised as a high-quality Hunan tea in 1964. The article also cites Tang- and Song-dynasty texts on Yonghu tea. These are leads on local tea-production history and do not directly establish that today's Beigang Maojian process already existed then. Chinese original / 中文原文：history：湖南省政府的现代茶文化文章记述：1964年岳阳市茶叶公司生产的北港毛尖被评为湖南优质名茶。该文另引唐宋典籍中的邕湖茶；这是地方产茶史线索，不能直接认定当时已有今天的北港毛尖工艺。 Verification status: source_supported； A modern official cultural article; ancient quotations not checked against original editions. Chinese original / 中文原文：核验状态：source_supported；现代官方文化文章；古籍引文未经原刻本复核。 Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html culture： Patting out moisture is an important identifying technique for this yellow tea. The source also retells a legend of Princess Wencheng carrying Yonghu Tea to Tibet. That episode is a legend, not a date for the tea's creation. Chinese original / 中文原文：culture：拍汗是辨识这款黄茶的重要工艺。来源还转述文成公主携邕湖茶入藏的传说；人物携茶情节属于传说，不作为茶品诞生年代。 Verification status: source_supported； A modern official cultural article; ancient quotations not checked against original editions. Chinese original / 中文原文：核验状态：source_supported；现代官方文化文章；古籍引文未经原刻本复核。 Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Step-by-step processing / Process record in the cited source Chinese original / 中文原文：逐步工序 / 所引来源的工艺记录 Recorded as actually stated by the source; temperature parameters are not automatically extended to different equipment or raw materials. Chinese original / 中文原文：按来源实际表述记录，温度参数不自动推广到不同设备与原料。 1. Pan-firing ： Pan-fire graded fresh leaves, gradually reducing the pan temperature from a higher starting point. Key observations: Chinese original / 中文原文：1. 锅炒：分级鲜叶入锅翻炒，锅温由较高逐步调低。 关键观察： Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html 2. Rolling in the pan ： Push and roll in a pan at approximately 40°C to form leaf strands. Key observations: Chinese original / 中文原文：2. 锅揉：约40℃锅中推揉，使叶卷成条。 关键观察： Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html 3. Patting to release moisture ： Place the roughly 60%-dry tea base in a winnowing tray, pat firmly and cover with a cotton cover for about 30–40 minutes to redistribute moisture and yellow the leaves. Key observations: Chinese original / 中文原文：3. 拍汗：六成干茶坯装簸箕拍紧并覆盖棉套约30—40分钟，使其回润、变黄。 关键观察： Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html 4. Repeat pan-firing ： Return to the pan and continue pan-firing and rolling to shape. The original temperature notation for this step is anomalous and is excluded. Key observations: Chinese original / 中文原文：4. 复炒：回锅继续炒揉成形；原文该步温度写法异常，未采入。 关键观察： Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html 5. Drying by baking ： Charcoal-bake at about 80–90°C until fully dry; further yellow colour develops after boxing. Key observations: Chinese original / 中文原文：5. 烘干：以约80—90℃炭火焙至足干，装箱后进一步形成黄色。 关键观察： Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Typical quality described in the provincial government's tea-culture article, without grades: robust buds and plump leaves, visible downy tips, golden colour. ； Orange-yellow ； Fresh and pronounced ； Full-bodied ； Plump, tender and yellow, forming intact shoots Chinese original / 中文原文：省政府茶文化文章所述典型品质（未分等级）：芽壮叶肥，毫尖显露，色泽金黄；橙黄；清高；醇厚；肥嫩，黄色，形如朵 Evidence Status: primary_source_verified； Location in the source: Opening paragraph of the main text ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：正文首段；适用范围：见具体记录标题与原文 Tea culture: Beigang Maojian | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Chinese original / 中文原文：茶文化之：北港毛尖 | https://www.hunan.gov.cn/jxxx/hxwh/cwd/201711/t20171111_4685404.html Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Beigang Maojian dry tea (Tea in Town yellow tea product sample). Chinese original / 中文原文：实物图：北港毛尖干茶（Tea in Town 黄茶商品样本） https://i0.wp.com/teaintown.store/wp-content/uploads/2021/09/BEI-GANG-MAO-JIAN_7_S.jpg?fit=1900%2C1900&ssl=1 https://teaintown.store/product/bei-gang-mao-jian-yellow-tea/ Basis for the match: The product title and body explicitly identify Beigang Maojian yellow tea, and Tea Farm Location is given as Yue Yang, Hunan, China. Both the main product image and its link contain Bei Gang Mao Jian; the pixels show dry tea against a white background. The product page was actually read in the browser and its main image downloaded. The tea-garden image from the JING interview was not used. Chinese original / 中文原文：对应依据：商品标题和正文明确北港毛尖黄茶，Tea Farm Location 为 Yue Yang, Hunan, China；主商品图片及其链接同时带 Bei Gang Mao Jian，像素为白底干茶。浏览器实际读取并下载商品主图，未使用JING访谈的茶园图。 A merchant's public product image. The individual photographer and republication permission are not disclosed, and no separate redistribution licence was obtained. The original image and source are retained as references in the private encyclopedia; an open licence is not assumed. Chinese original / 中文原文：商家公开商品图；单图作者及转载授权未披露，未取得独立再传播许可。保留原图与来源作私有百科资料参照，不推定开放授权。 Sample scope ： A Tea in Town 25 g yellow-tea product sample. The title gives 2022, while the body text lists spring 2022/2021 and the image path contains 2021/09. The photograph's year and corresponding batch cannot be independently disentangled and verified, so the image is not asserted to depict the 2022 batch and does not represent every grade. Chinese original / 中文原文：样本范围：Tea in Town 25g 黄茶商品样本。商品标题2022，正文同时列2022/2021春，图片路径2021/09；具体图像拍摄年份和对应批次无法分离核实，故不把该图断言为2022批次，不代表所有等级。 Renhua Baimao Tea (Green Tea) Chinese original / 中文原文：仁化白毛茶（绿茶） The geographical indication area in Renhua County, Shaoguan, Guangdong: Hongshan, Chengkou, Danxia Subdistrict, Dongtang, Wenshao and Huangkeng. Chinese original / 中文原文：广东省韶关市仁化县红山镇、城口镇、丹霞街道、董塘镇、闻韶镇、黄坑镇地理标志范围 identity： The GI green-tea version made from the specified Danxia No. 1 and No. 2 cultivars selected from Renhua Baimaocha germplasm. Chinese original / 中文原文：identity：以仁化白毛茶资源选育的丹霞1号、丹霞2号标准规定原料制成的地理标志绿茶版本。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 process： Spreading, drum heat-fixing, rolling, initial baking, cooling and moisture equilibration, and final baking. Chinese original / 中文原文：process：摊放、滚筒杀青、揉捻、毛火、摊凉回潮、足火。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 appearance： DB4402/T10—2021, green tea, special grade: single buds or one bud with one just-unfolding leaf, robust, tender green and covered with down. DB4402/T10—2021, green tea, first grade: one bud with one leaf or one bud with two just-unfolding leaves, plump and tender, lustrous green with visible down. DB4402/T10—2021, green tea, second grade: one bud with two leaves or one bud with three just-unfolding leaves, tender yellow-green. Chinese original / 中文原文：appearance：DB4402/T10—2021 绿茶特级：单芽或一芽一叶初展，肥壮，嫩绿披毫；DB4402/T10—2021 绿茶一级：一芽一叶或一芽二叶初展，肥嫩，绿润显毫；DB4402/T10—2021 绿茶二级：一芽二叶或一芽三叶初展，黄绿嫩 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 aroma： DB4402/T10—2021 Green Tea Special Grade: fresh, rich, lasting aroma. DB4402/T10—2021 Green Tea Grade 1: fresh and pronounced. DB4402/T10—2021 Green Tea Grade 2: fresh and clean. Chinese original / 中文原文：aroma：DB4402/T10—2021 绿茶特级：清香馥郁持久；DB4402/T10—2021 绿茶一级：清高；DB4402/T10—2021 绿茶二级：清纯 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 taste： DB4402/T10—2021, green tea, special grade: fresh and brisk; Grade 1: sweet and mellow; Grade 2: mellow and balanced. Chinese original / 中文原文：taste：DB4402/T10—2021 绿茶特级：鲜爽；DB4402/T10—2021 绿茶一级：甘醇；DB4402/T10—2021 绿茶二级：醇和 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 history： The 2021 local standard follows Renhua Baimao Tea’s GI protection requirements approved in 2014 and explicitly divides finished tea into green and black tea. Chinese original / 中文原文：history：2021年地方标准承接2014年获批的仁化白毛茶地理标志保护要求；标准将成茶明确分为绿茶与红茶。 Verification status: source_supported； A modern institutional record in a GI standard, not primary historical evidence from an ancient text. Chinese original / 中文原文：核验状态：source_supported；地理标志标准中的现代制度记录；不是原始古籍史证。 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 culture： The raw material is associated with white-haired tea resources at Huanglingzhang in Hongshan Town, Renhua. The name White-Hair Tea does not mean that the finished tea belongs to the white-tea category among the six basic categories; classification depends on actual processing. Chinese original / 中文原文：culture：原料与仁化红山镇黄岭嶂的白毛茶资源相联系。白毛茶之名并不表示成茶属于六大茶类中的白茶，成茶类别须按实际工艺区分。 Verification status: source_supported； A modern institutional record in a GI standard, not primary historical evidence from an ancient text. Chinese original / 中文原文：核验状态：source_supported；地理标志标准中的现代制度记录；不是原始古籍史证。 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Step-by-step processing / Process record in the cited source Chinese original / 中文原文：逐步工序 / 所引来源的工艺记录 Recorded as actually stated by the source; temperature parameters are not automatically extended to different equipment or raw materials. Chinese original / 中文原文：按来源实际表述记录，温度参数不自动推广到不同设备与原料。 1. Spreading ： Leaf layer no more than 15 cm, 8–12 hours, turning gently every 3 hours. Key observations: Chinese original / 中文原文：1. 摊放：叶层不超过15厘米，8—12小时，每3小时轻翻。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 2. Heat-fixing ： Use continuous drum heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：使用连续滚筒杀青。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 3. Rolling ： Gently roll and rub strips for 40–50 minutes; roll tender leaves cool and mature leaves warm. Key observations: Chinese original / 中文原文：3. 揉捻：轻揉搓条40—50分钟，嫩叶冷揉、老叶热揉。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 4. Initial firing ： Air-outlet temperature: 115–125°C. Key observations: Chinese original / 中文原文：4. 毛火：风口温度115—125℃。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 5. Cooling and moisture equilibration ： Spread until room temperature to make internal moisture more even. Key observations: Chinese original / 中文原文：5. 摊凉回潮：摊至室温，使内部水分趋于均匀。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 6. Final firing ： Continue drying at 90–105°C to finished moisture below 7%. Key observations: Chinese original / 中文原文：6. 足火：90—105℃继续干燥，成品水分低于7%。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 DB4402/T10—2021 Green Tea Special Grade. ： Single buds or one bud with one newly unfolding leaf, plump, light green and downy; bright light-green liquor; rich, lasting fresh aroma; fresh, brisk taste; bright light-green infused leaves. Chinese original / 中文原文：DB4402/T10—2021 绿茶特级：单芽或一芽一叶初展，肥壮，嫩绿披毫；嫩绿明亮；清香馥郁持久；鲜爽；嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: Printed page 3, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页3表1；适用范围：见具体记录标题与原文 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 DB4402/T 10—2021, Green Tea, First Grade. ： One bud with one leaf or two newly unfolding leaves, plump and tender, lustrous green with down; clear pale yellow-green liquor; high, pure aroma; sweet, mellow taste; tender yellow-green infused leaves. Chinese original / 中文原文：DB4402/T10—2021 绿茶一级：一芽一叶或一芽二叶初展，肥嫩，绿润显毫；浅黄绿清澈；清高；甘醇；嫩黄绿 Evidence Status: primary_source_verified； Location in the source: Printed page 3, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页3表1；适用范围：见具体记录标题与原文 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 DB4402/T 10—2021, Green Tea, Grade Two ： One bud with two leaves or one bud with three newly opening leaves, tender yellow-green; yellow-green liquor; clean fresh aroma; mellow taste; yellow-green infused leaves. Chinese original / 中文原文：DB4402/T10—2021 绿茶二级：一芽二叶或一芽三叶初展，黄绿嫩；黄绿；清纯；醇和；黄绿 Evidence Status: primary_source_verified； Location in the source: Printed page 3, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页3表1；适用范围：见具体记录标题与原文 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： The new product page was read in full. All 6 image requests returned HTTP 420, so no pixels were obtained and approval was not possible. Chinese original / 中文原文：实物图核查：新商品页全文已读，6个图片请求均HTTP420，未取得像素，不能批准。 Review date ：2026-10-16 Chinese original / 中文原文：核查日期：2026-10-16 Renhua Baimao Tea (Black Tea) Chinese original / 中文原文：仁化白毛茶（红茶） The geographical indication area in Renhua County, Shaoguan, Guangdong: Hongshan, Chengkou, Danxia Subdistrict, Dongtang, Wenshao and Huangkeng. Chinese original / 中文原文：广东省韶关市仁化县红山镇、城口镇、丹霞街道、董塘镇、闻韶镇、黄坑镇地理标志范围 identity： The black tea version under the Renhua Baimaocha GI standard, with withering, rolling, and oxidation producing the specified golden down and floral/downy aroma. Chinese original / 中文原文：identity：仁化白毛茶地理标志标准下的红茶版本，经萎凋、揉捻和发酵形成金毫与花毫香的品质要求。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 process： Withering, rolling, oxidation, initial firing, cooling and final firing. Chinese original / 中文原文：process：萎凋、揉捻、发酵、毛火、摊凉、足火。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 appearance： DB4402/T10—2021, black tea, special grade: single buds or one bud and one just-unfolding leaf; fine, tight strips, fully covered in lustrous golden down. DB4402/T10—2021, black tea, Grade 1: one bud and one leaf or one bud and two just-unfolding leaves; tight, plump strips with visible golden down. DB4402/T10—2021, black tea, Grade 2: one bud and two leaves or one bud and three just-unfolding leaves; fairly tight strips with some golden down. Chinese original / 中文原文：appearance：DB4402/T10—2021 红茶特级：单芽或一芽一叶初展，条索紧细，金毫满披润亮；DB4402/T10—2021 红茶一级：一芽一叶或一芽二叶初展，紧结肥壮，金毫显露；DB4402/T10—2021 红茶二级：一芽二叶或一芽三叶初展，较紧结，金毫略显 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 aroma： DB4402/T10—2021, black tea, special grade: rich, lasting floral and downy aroma. DB4402/T10—2021, black tea, first grade: distinct, lasting floral and downy aroma. DB4402/T10—2021, black tea, second grade: clean and characteristic aroma. Chinese original / 中文原文：aroma：DB4402/T10—2021 红茶特级：花毫香浓郁持久；DB4402/T10—2021 红茶一级：花毫香显持久；DB4402/T10—2021 红茶二级：纯正 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 taste： DB4402/T10—2021 Black Tea Special Grade: rich, mellow, fresh, and brisk, with pronounced sweetness. DB4402/T10—2021 Black Tea Grade 1: mellow, full, fresh, and brisk. DB4402/T10—2021 Black Tea Grade 2: rich and mellow. Chinese original / 中文原文：taste：DB4402/T10—2021 红茶特级：浓醇鲜爽，甜韵显；DB4402/T10—2021 红茶一级：醇厚鲜爽；DB4402/T10—2021 红茶二级：浓醇 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 history： The local standard issued in 2021 separately lists Renhua Baimao Tea as black tea and green tea, with sensory requirements for special, first and second grades of black tea. Chinese original / 中文原文：history：2021年发布的地方标准将仁化白毛茶分列为红茶和绿茶，并为红茶设特级、一级、二级感官要求。 Verification status: source_supported； Modern institutional records in the geographical indication standard. Chinese original / 中文原文：核验状态：source_supported；地理标志标准中的现代制度记录。 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 culture： Shares the origin name and prescribed materials with the green-tea version, but processing, liquor colour and infused-leaf requirements are independent. The same green-tea evaluation cannot substitute for black tea. Chinese original / 中文原文：culture：与绿茶版本共享产地名称及规定原料，工艺、汤色和叶底要求各自独立；不能用同一份绿茶审评描述替代红茶。 Verification status: source_supported； Modern institutional records in the geographical indication standard. Chinese original / 中文原文：核验状态：source_supported；地理标志标准中的现代制度记录。 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Step-by-step processing / Process record in the cited source Chinese original / 中文原文：逐步工序 / 所引来源的工艺记录 Recorded as actually stated by the source; temperature parameters are not automatically extended to different equipment or raw materials. Chinese original / 中文原文：按来源实际表述记录，温度参数不自动推广到不同设备与原料。 1. Withering ： Until the leaf surfaces lose gloss, colour darkens and grassy odour diminishes. Key observations: Chinese original / 中文原文：1. 萎凋：至叶面失去光泽、颜色转暗、青草气减退。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 2. Rolling ： Roll for 60–90 minutes, achieving a strip-formation rate greater than 90%. Key observations: Chinese original / 中文原文：2. 揉捻：揉捻60—90分钟，成条率大于90%。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 3. Fermentation / oxidation ： Oxidation-room temperature 22–28°C. Inconsistent duration wording within the standard prevents assignment of one duration. Key observations: Chinese original / 中文原文：3. 发酵：发酵室温22—28℃；标准内部时长文字不一致，故不指定统一时长。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 4. Initial firing ： Initial drying at 110–115°C for 10–15 minutes. Key observations: Chinese original / 中文原文：4. 毛火：110—115℃初干10—15分钟。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 5. Spreading to cool ： Spread the initially dried tea base to cool and redistribute moisture. Key observations: Chinese original / 中文原文：5. 摊凉：初干茶坯摊凉回潮。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 6. Final firing ： Dry again at 90–95°C for 15–20 minutes, to moisture below 6.5%. Key observations: Chinese original / 中文原文：6. 足火：90—95℃再干15—20分钟，水分低于6.5%。 关键观察： DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 DB4402/T10—2021 Black Tea Special Grade. ： Single buds or one bud with one newly unfolding leaf; fine, tight strips covered in bright golden down. Clear bright orange-red liquor; rich, lasting floral/down aroma; rich, mellow, fresh, brisk taste with pronounced sweetness; soft, uniform, bright red infused leaves. Chinese original / 中文原文：DB4402/T10—2021 红茶特级：单芽或一芽一叶初展，条索紧细，金毫满披润亮；橙红清澈明亮；花毫香浓郁持久；浓醇鲜爽，甜韵显；柔软，匀齐红亮 Evidence Status: primary_source_verified； Location in the source: Printed page 3, Table 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页3表2；适用范围：见具体记录标题与原文 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 DB4402/T 10—2021, Black Tea, First Grade. ： One bud and one leaf or one bud and two just-unfolding leaves, tight and plump with visible golden down; bright orange-red liquor; distinct, lasting floral/downy-bud fragrance; a mellow, full, fresh, brisk taste; and even bright-red infused leaves. Chinese original / 中文原文：DB4402/T10—2021 红茶一级：一芽一叶或一芽二叶初展，紧结肥壮，金毫显露；橙红明亮；花毫香显持久；醇厚鲜爽；匀整红亮 Evidence Status: primary_source_verified； Location in the source: Printed page 3, Table 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页3表2；适用范围：见具体记录标题与原文 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 DB4402/T10—2021 Black Tea Grade II. ： One bud with two leaves or one bud with three newly opening leaves, fairly tightly rolled, with slight golden down; bright red liquor; clean, characteristic aroma; strong, mellow taste; bright-red infused leaves. Chinese original / 中文原文：DB4402/T10—2021 红茶二级：一芽二叶或一芽三叶初展，较紧结，金毫略显；红亮；纯正；浓醇；红亮 Evidence Status: primary_source_verified； Location in the source: Printed page 3, Table 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页3表2；适用范围：见具体记录标题与原文 DB4402/T 10—2021 GI Product — Renhua Baimaocha. | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Chinese original / 中文原文：DB4402/T 10—2021 地理标志产品 仁化白毛茶 | https://dbba.sacinfo.org.cn/portal/download/ef211bb4f8bf2c199865c122d3c3bccf059b7a31ef25699bcee3a6a74e6a5618 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： The original new report on Jinsha Hong was read, but it did not explicitly establish Baimao Cha raw-material identity. Black tea from the same area was not used as a substitute, and its images were not downloaded. Chinese original / 中文原文：实物图核查：新金砂红报道原页已读，但未明确白毛茶原料身份，不用同产地红茶替代，未下载其图片。 Review date ：2026-10-16 Chinese original / 中文原文：核查日期：2026-10-16 Yanxishan Baimaojian Chinese original / 中文原文：沿溪山白毛尖 The Yanxishan GI production area, Lechang, Shaoguan, Guangdong Chinese original / 中文原文：广东省韶关市乐昌市沿溪山地理标志产区 identity： A green tea made from fresh Lechang Baimao leaves within the GI area, through heat-fixing, rolling and two-stage drying. Chinese original / 中文原文：identity：使用地理标志范围内乐昌白毛茶鲜叶，经杀青、揉捻和两段干燥制成的绿茶。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 process： Spreading, heat-fixing, rolling, initial firing, cooling and moisture equilibration, final firing, packaging. Chinese original / 中文原文：process：摊放、杀青、揉捻、毛火、摊凉回潮、足火、包装。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 appearance： DB4402/T01—2020, special grade: tender green, covered in down; Grade 1: lustrous green with visible down; Grade 2: tender yellow-green. Chinese original / 中文原文：appearance：DB4402/T01—2020 特级：嫩绿披毫；DB4402/T01—2020 一级：绿润显毫；DB4402/T01—2020 二级：黄绿嫩 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 aroma： DB4402/T01—2020 Special Grade: fresh, rich, lasting aroma. DB4402/T01—2020 Grade 1: lasting chestnut aroma. DB4402/T01—2020 Grade 2: clean, characteristic tea aroma. Chinese original / 中文原文：aroma：DB4402/T01—2020 特级：清香馥郁持久；DB4402/T01—2020 一级：栗香持久；DB4402/T01—2020 二级：茶香纯正 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 taste： DB4402/T01—2020 Special Grade: fresh and brisk. DB4402/T01—2020 Grade 1: fresh and mellow. DB4402/T01—2020 Grade 2: mellow and gentle. Chinese original / 中文原文：taste：DB4402/T01—2020 特级：鲜爽；DB4402/T01—2020 一级：鲜醇；DB4402/T01—2020 二级：醇和 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 history： The 2020 Lechang local standard sets product requirements under GI protection Announcement No. 60 of 2009, retaining Special Grade, Grade 1, and Grade 2. Chinese original / 中文原文：history：2020年乐昌地方标准依照2009年第60号地理标志保护公告制定产品要求，保留特级、一级和二级三个等级。 Verification status: source_supported； The 2020 standard's record of the 2009 protection action. Original evidence for ancient origins has not yet been obtained. Chinese original / 中文原文：核验状态：source_supported；2020标准对2009保护事项的记载；古代起源尚未取得原始证据。 DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 culture： The standard incorporates local Baimao material, spreading and moisture equilibration into one product system. Special grade emphasizes a lasting fresh aroma; Grade 1 explicitly specifies chestnut aroma. Qualities from different grades must not be combined. Chinese original / 中文原文：culture：标准将地方白毛茶原料、摊放及回潮等工序纳入同一产品体系；特级强调持久清香，一级明确栗香，各级品质不能拼合。 Verification status: source_supported； The 2020 standard's record of the 2009 protection action. Original evidence for ancient origins has not yet been obtained. Chinese original / 中文原文：核验状态：source_supported；2020标准对2009保护事项的记载；古代起源尚未取得原始证据。 DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 history： Brand information in the Ministry of Commerce's Digital Museum of Time-honoured Brands records that Yanxishan Tea Farm was established in 1956, registered the Wuxiang trademark in 1993, and became Lechang Yanxishan Tea Farm Co., Ltd. in 2005. This is a modern retrospective in the brand's own account. The page's ancient tribute-tea and Lu Yu stories have not been elevated to verified historical facts from ancient texts. Chinese original / 中文原文：history：商务部老字号数字博物馆的品牌资料记载：沿溪山茶场于1956年成立，1993年注册“雾翔”商标，2005年转制为乐昌市沿溪山茶场有限公司。此为品牌自述式现代回溯；页面中的古代贡茶及陆羽故事未据此升级为已核古籍史实。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Yanxishan | Enterprise Gallery of the Time-Honored Brands Digital Museum | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8d5bf11e99d54f129786aedfaa8274bd Chinese original / 中文原文：沿溪山｜老字号数字博物馆企业馆 | https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/8d5bf11e99d54f129786aedfaa8274bd Step-by-step processing / Process record in the cited source Chinese original / 中文原文：逐步工序 / 所引来源的工艺记录 Recorded as actually stated by the source; temperature parameters are not automatically extended to different equipment or raw materials. Chinese original / 中文原文：按来源实际表述记录，温度参数不自动推广到不同设备与原料。 1. Spreading ： Leaf layer no more than 15 cm, 8–12 hours, turning gently every 3 hours. Key observations: Chinese original / 中文原文：1. 摊放：叶层不超过15厘米，8—12小时，每3小时轻翻。 关键观察： DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 2. Heat-fixing ： Apply continuous drum heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：采用连续滚筒杀青。 关键观察： DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 3. Rolling ： Gently roll and rub into strands for about 40–50 minutes. Key observations: Chinese original / 中文原文：3. 揉捻：轻揉搓条约40—50分钟。 关键观察： DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 4. Initial firing ： Perform initial drying at 115–125°C. Key observations: Chinese original / 中文原文：4. 毛火：115—125℃初步干燥。 关键观察： DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 5. Cooling and moisture equilibration ： Spread to cool and redistribute moisture for 30–50 minutes. Key observations: Chinese original / 中文原文：5. 摊凉回潮：摊凉回潮30—50分钟。 关键观察： DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 6. Final firing ： Complete drying at 90–100°C, then package. Key observations: Chinese original / 中文原文：6. 足火：90—100℃完成干燥，再包装。 关键观察： DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Step-by-step processing / Yanxishan Tea's continuous automated Baimaojian production line (2020 paper). Chinese original / 中文原文：逐步工序 / 沿溪山茶业白毛尖连续自动化生产线（2020年论文） Applies only to the Lechang Yanxishan Tea Industry production line studied in the paper. Section 1.2 gives initial-drying air-outlet temperature as 115–125°C, while section 3.4 gives the dryer's adjustable range as 20–120°C. These are inconsistent. This record retains the basic process parameters with an explicit note rather than combining them into a new value. Chinese original / 中文原文：仅适用论文研究的乐昌沿溪山茶业生产线。§1.2初烘风口115—125℃，而§3.4烘干机可调范围写20—120℃，两处不一致；本记录照工艺基本参数保留，并显式提示，不合并成新的参数。 1. Natural spreading of fresh leaves ： Spread leaves no more than 15 cm thick for 8–12 hours. Key observations: Chinese original / 中文原文：1. 自然摊青：摊叶厚度不超过15厘米，8—12小时。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf 2. High-temperature heat-fixing ： Continuous drum heat-fixing; the paper states temperatures may reach 300°C for 3–5 minutes. “May reach” does not require a constant 300°C. Key observations: Chinese original / 中文原文：2. 高温杀青：连续滚筒杀青；论文记温度可达300℃，时间3—5分钟。“可达”不是规定必须恒定300℃。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf 3. Cooling completely ： Roll only after the heat-fixed leaves have cooled completely. Key observations: Chinese original / 中文原文：3. 完全冷却：杀青叶凉透后才揉捻。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf 4. Rolling into strands ： Automatic feeding, distribution, weighing and rolling; the paper gives no uniform rolling duration. Key observations: Chinese original / 中文原文：4. 揉捻成条：自动上料、分配、称重及揉捻；论文没有统一揉捻时长。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf 5. Breaking up and loosening clumps ： Break apart the tea clumps formed during rolling. Key observations: Chinese original / 中文原文：5. 解块打散：将揉后成团茶叶解散。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf 6. Initial drying ： Air inlet at 115–125°C, approximately 20 minutes. Key observations: Chinese original / 中文原文：6. 初次烘干：风口115—125℃，约20分钟。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf 7. Cooling and tempering ： Cool after the first drying, then proceed to final baking. Key observations: Chinese original / 中文原文：7. 冷却缓苏：第一次烘干后冷却，再进入复烘。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf 8. Second drying ： Air inlet at 90–100°C, approximately 30 minutes. Key observations: Chinese original / 中文原文：8. 二次烘干：风口90—100℃，约30分钟。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf 9. Cooling, sieving and storage ： The flowchart lists cooling and storage; §2’s equipment route also specifies screening out fines to obtain crude tea. Key observations: Chinese original / 中文原文：9. 冷却、筛分及贮存：流程图列冷却贮存；§2设备路线还明确筛除碎末，得到毛茶。 关键观察： Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 DB4402/T01–2020, special grade ： Tender green with down; tender-green bright liquor; rich, lasting fresh fragrance; fresh, brisk taste; tender-green bright infused leaves. Chinese original / 中文原文：DB4402/T01—2020 特级：嫩绿披毫；嫩绿明亮；清香馥郁持久；鲜爽；嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: Printed page 2, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页2表1；适用范围：见具体记录标题与原文 DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 DB4402/T01–2020, Grade 1 ： Green and lustrous with visible down; green bright liquor; lasting chestnut aroma; fresh mellow taste; green bright infused leaves. Chinese original / 中文原文：DB4402/T01—2020 一级：绿润显毫；绿明亮；栗香持久；鲜醇；绿明亮 Evidence Status: primary_source_verified； Location in the source: Printed page 2, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页2表1；适用范围：见具体记录标题与原文 DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 DB4402/T01–2020, Grade 2 ： Tender yellow-green dry leaves; yellow-green bright liquor; pure tea aroma; mellow taste; yellow-green infused leaves. Chinese original / 中文原文：DB4402/T01—2020 二级：黄绿嫩；黄绿明亮；茶香纯正；醇和；黄绿 Evidence Status: primary_source_verified； Location in the source: Printed page 2, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页2表1；适用范围：见具体记录标题与原文 DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian. | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Chinese original / 中文原文：DB4402/T 01—2020 地理标志产品 沿溪山白毛尖 | https://dbba.sacinfo.org.cn/portal/download/32ccea49211e1ca7a6a3b47c21251ff023c7a02e953f88fc080ec488966e2b24 Trial-production results from Yanxishan Tea's automated line (2020 paper; graded first by the authors) ： The study records trial-produced tea as lustrous green with visible down, an elegant lasting aroma, a mellow brisk taste and clear bright liquor. The authors say it meets Grade 1 Baimaojian quality. The body gives no infused-leaf criterion. Chinese original / 中文原文：沿溪山茶业自动化生产线试生产结果（2020论文，作者判为一级）：该研究记录试生产茶色绿润、显毫，香气雅致且持久，滋味醇爽，汤色清澈明亮；作者称达到白毛尖一级质量。正文未给叶底指标。 Evidence Status: primary_source_verified； Location in the source: Printed page 64, §4 Conclusions ； Scope: These are production-line application results, not a clause-by-clause transcription of a First Grade standard or measurements of all Yanxishan Baimaojian. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页64，§4结论；适用范围：是生产线应用结果，不是一级标准逐条原文，也不是所有沿溪山白毛尖的测定结果。 Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea. | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Chinese original / 中文原文：广东绿茶连续自动化加工生产线工艺技术研究与应用 | https://www.aeeisp.com/xdnyzb/cn/article/pdf/preview/44ff5de3-2aaa-4a74-ae4b-e532f777b407.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 The 2020 automated-production-line paper gives an initial-drying air-outlet maximum of 125°C in section 1.2, but an equipment adjustment maximum of 120°C in section 3.4. The discrepancy is retained as a version note, not unified operating guidance. Chinese original / 中文原文：2020年自动化生产线论文§1.2初烘风口上限125℃与§3.4设备可调上限120℃存在不一致，保留版本提示，不作为统一操作指导。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： A named Yanxishan Baimaojian product sample: dry tea, liquor, and 125 g packaging in one frame. Chinese original / 中文原文：实物图：沿溪山白毛尖具名商品样本：干茶、茶汤及125克包装同框 https://www.tesegu.com/public/upload/photos/000/001/862/87/ec89f88850da587d0eed85f4b110b52dCrzjgx.jpg https://www.tesegu.com/techan/53752.html Basis for the match: The original page is titled Yanxishan Baimaojian, identifies Lechang, Shaoguan, Guangdong, and labels the product green tea. The actual 600 × 600-pixel image shows dry tea on a bamboo tray and brewed tea liquor. Packaging in the same frame clearly reads Yanxishan Baimaojian Tea, net weight 125 g, and Lechang Yanxishan Tea Farm Co., Ltd. The company showcase confirms its relationship with the Wuxiang brand. Only this named product sample is recorded; it does not represent every grade. Chinese original / 中文原文：对应依据：原页标题沿溪山白毛尖，地区广东韶关乐昌并标绿茶；实际600×600像素显示竹盘干茶和冲泡茶汤，同框包装清晰写沿溪山白毛尖茶、净含量125克、乐昌市沿溪山茶场有限公司。企业馆证实企业与雾翔品牌的对应关系。仅收录该具名商品样本，不能代表所有等级。 The source page states that content is uploaded and shared by users and can be removed following copyright complaints. It lists no open licence, and neither photographer nor rights holder is identified. The original page and image URLs are retained solely as source references in the original private library; no separate redistribution permission has been obtained. Chinese original / 中文原文：来源页声明内容为用户上传分享并接受侵权删除，未列开放许可，摄影者及权利人未明确。保留原页及原图URL，仅在原私有资料库作来源参照；未取得独立再传播许可。 Sample scope ： A named sample corresponding to 125 g packaging in a third-party product gallery. The entire image, including tea and packaging, is retained; it is not a packaging-only substitute. Grade, production batch, and photography year are unknown, and neither standard-sample status nor current availability is inferred. The manufacturer has not independently confirmed the photographic source. Chinese original / 中文原文：样本范围：第三方产品图集所示125克包装对应的具名样本；保留完整画面含茶样和包装，不是纯包装替代图。等级、生产批次和拍摄年份不明，不推定为标准茶样或当前在售状态；厂家未独立确认摄影来源。 Matu Green Tea Chinese original / 中文原文：马图绿茶 Matu Village, Longgang Town, Fengshun County, Meizhou, Guangdong Chinese original / 中文原文：广东省梅州市丰顺县龙岗镇马图村 identity： A GI green tea made from fresh leaves of Matu Village's local population cultivar. The current standard distinguishes special and first grades. Chinese original / 中文原文：identity：以马图村当地群体种鲜叶制成的地理标志绿茶，现行标准分特级和一级。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 process： Fresh-leaf spreading, fixation, rolling, initial firing, final firing and sorting. Chinese original / 中文原文：process：摊青、杀青、揉捻、毛火、足火、拣剔。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 appearance： DB4414/T15—2022, special grade: tight with visible pointed tips, even and clean, lustrous grey-green. Grade 1: tight, firm and even, with tender stems, grey-green with some lustre. Chinese original / 中文原文：appearance：DB4414/T15—2022 特级：紧结显锋苗，匀整匀净，灰绿油润；DB4414/T15—2022 一级：紧实匀齐，有嫩茎，灰绿尚润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 aroma： DB4414/T15—2022, special grade: rich fragrance with mountain character; Grade 1: fresh fragrance. Chinese original / 中文原文：aroma：DB4414/T15—2022 特级：馥郁，山韵味；DB4414/T15—2022 一级：清香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 taste： DB4414/T 15—2022, special grade: fresh, mellow, sweet and refreshing; DB4414/T 15—2022, grade one: full-bodied with a sweet aftertaste. Chinese original / 中文原文：taste：DB4414/T15—2022 特级：鲜醇甘爽；DB4414/T15—2022 一级：醇厚回甘 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 history： Meizhou issued a dedicated local standard in 2022, implemented from 2023. A 2024 on-site report by Fengshun Procuratorate records production and teaching activities at local enterprises and a tea-making techniques institute. Chinese original / 中文原文：history：2022年梅州发布专门地方标准，2023年起实施。2024年丰顺检察院现场报道记录当地企业及制茶技艺讲习所的生产和传习活动。 Verification status: source_supported； The current local standard and a 2024 official on-site report; modern oral accounts are not automatically elevated to settled history. Chinese original / 中文原文：核验状态：source_supported；现行地方标准与2024官方现场报道；未把现代口述直接升格为历史定论。 Status of the Matu green-tea standard | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F428ABF485342610E05397BE0A0A15DD Chinese original / 中文原文：马图绿茶标准状态 | https://std.samr.gov.cn/db/search/stdDBDetailed?id=F428ABF485342610E05397BE0A0A15DD Procuratorates Protect Businesses | Prosecutors Bring Legal Guidance to Tea Villages and Support High-Quality Tea Enterprise Development | https://fsxjcy.gov.cn/phone/news/23504.html Chinese original / 中文原文：检察护企丨检察官送法进茶乡，护航茶企高质量发展 | https://fsxjcy.gov.cn/phone/news/23504.html culture： Local inheritors guide growers in adjusting processing by observing and tasting finished tea, and organise cultivation, processing and sales training. The interview uses the name Red Army Tea, but provides no documents sufficient to verify a specific event in revolutionary history. Chinese original / 中文原文：culture：当地传承人通过观察、品饮成品指导农户调整工艺，并组织种植、加工与销售培训。采访中出现红军茶称呼，但该报道未给出足以核对具体革命史事件的文献。 Verification status: source_supported； The current local standard and a 2024 official on-site report; modern oral accounts are not automatically elevated to settled history. Chinese original / 中文原文：核验状态：source_supported；现行地方标准与2024官方现场报道；未把现代口述直接升格为历史定论。 Procuratorates Protect Businesses | Prosecutors Bring Legal Guidance to Tea Villages and Support High-Quality Tea Enterprise Development | https://fsxjcy.gov.cn/phone/news/23504.html Chinese original / 中文原文：检察护企丨检察官送法进茶乡，护航茶企高质量发展 | https://fsxjcy.gov.cn/phone/news/23504.html culture： A 2026 “Villagers Tell Their Village's History” field report records oral accounts by elderly Matu tea farmers of tea for home use and gifts, and carrying tea across the mountains to market. It also describes local customs of serving home-grown mountain green tea to guests, using tea in weddings and rituals, and singing tea-picking songs. These are memories of local life assembled in a modern report. The original archives and local-history books mentioned were not obtained, so the early dates described are not presented as historical conclusions independently verified by this library. Chinese original / 中文原文：culture：2026年《村民讲村史》调研报道记录马图老茶农关于自用、馈赠及挑茶翻山赶墟的口述，并描述当地以自产高山绿茶待客、在婚嫁祭祀中用茶和传唱采茶歌谣的习惯。这是现代报道所整理的地方生活记忆；文中提及的档案与本土文史书原件尚未取得，所述早期年代不作为本馆已独立核实的历史结论。 Verification status: source_supported； A republication of a modern fieldwork report dated 2026-08-26, in which the reporter recounts villagers' oral testimony. The cited county-archive originals and original pages of Matu Fenghuo were not obtained, nor was the first-publication page on Nanfang+. Oral testimony cannot be elevated to independently verified Qing-dynasty fact. Chinese original / 中文原文：核验状态：source_supported；2026-08-26现代田野调研报道转载，记者转述村民口述；未取得所提县档案馆原件和《马图烽火》原页，也未取得南方+首发页面。不能把口述提升为独立核实的清代史实。 Matu Village, Fengshun, Meizhou: Mountain Tea Fragrance Paints a New Picture of Revolutionary-area Revitalisation. | https://gdmz.wenming.cn/mz_wmbb/202608/t20260826_9337972.shtml Chinese original / 中文原文：梅州丰顺马图村：一缕高山茶香，绘就老区振兴新画卷 | https://gdmz.wenming.cn/mz_wmbb/202608/t20260826_9337972.shtml Step-by-step processing / Process record in the cited source Chinese original / 中文原文：逐步工序 / 所引来源的工艺记录 Recorded as actually stated by the source; temperature parameters are not automatically extended to different equipment or raw materials. Chinese original / 中文原文：按来源实际表述记录，温度参数不自动推广到不同设备与原料。 1. Spreading fresh leaves ： Spread indoors at about 20–25°C, or briefly sun in a thin layer for 20–25 minutes at an appropriate time, with leaf depth no more than 10 cm. Key observations: Chinese original / 中文原文：1. 摊青：室内约20—25℃摊青，或适时薄晒20—25分钟，叶层不超过10厘米。 关键观察： DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 2. Heat-fixing ： Heat-fixing temperature: 260–280°C. Key observations: Chinese original / 中文原文：2. 杀青：杀青温度260—280℃。 关键观察： DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 3. Rolling ： Roll until at least 90% of leaves form strands. Key observations: Chinese original / 中文原文：3. 揉捻：揉至成条率不低于90%。 关键观察： DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 4. Initial firing ： Pan-fire at 90–110°C until about 70% dry, then spread to cool. Key observations: Chinese original / 中文原文：4. 毛火：90—110℃炒至七成干后摊凉。 关键观察： DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 5. Final firing ： Dry at 80–90°C to moisture no more than 6%, then spread to cool. Key observations: Chinese original / 中文原文：5. 足火：80—90℃干燥，水分不超过6%，再摊凉。 关键观察： DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 6. Sorting ： Remove mature leaves, old stems and fines. Key observations: Chinese original / 中文原文：6. 拣剔：去除老叶、老梗及碎末。 关键观察： DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 DB4414/T15–2022, special grade ： Tightly formed with distinct pointed tips, even and clean, grey-green and lustrous; vivid-green liquor; rich aroma with mountain character; fresh, mellow, sweet and brisk taste; tender-green, bright infused leaves. Chinese original / 中文原文：DB4414/T15—2022 特级：紧结显锋苗，匀整匀净，灰绿油润；绿艳；馥郁，山韵味；鲜醇甘爽；嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: Printed page 3, Table 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页3表2；适用范围：见具体记录标题与原文 DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 DB4414/T15–2022, Grade 1 ： Tightly formed and even, with tender stems, reasonably lustrous grey-green; bright yellow-green liquor; fresh aroma; full, mellow taste with sweet aftertaste; reasonably bright yellow-green infused leaves. Chinese original / 中文原文：DB4414/T15—2022 一级：紧实匀齐，有嫩茎，灰绿尚润；黄绿明亮；清香；醇厚回甘；黄绿尚亮 Evidence Status: primary_source_verified； Location in the source: Printed page 3, Table 2 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：印刷页3表2；适用范围：见具体记录标题与原文 DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Chinese original / 中文原文：DB4414/T 15—2022 地理标志产品 马图绿茶 | https://dbba.sacinfo.org.cn/portal/download/8598312b3bb273179677a06272e398fd55d166f5c482933241cfdfb132898064 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： No new, accurately attributable physical-tea image was obtained. Generic product indexes, teas from other origins and tea-garden images were not counted as completion. An old procuratorate page was inadvertently reread; this was recorded, and its original images were not downloaded again. Chinese original / 中文原文：实物图核查：未获得可核对的新准确实物图。未把通用商品索引、其他产地茶及茶园图作为完成。检察院旧页被误复读，已记录且未再次下载原图。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Tianshan Green Tea Chinese original / 中文原文：天山绿茶 Jiaocheng District, Ningde, Fujian, including the Tianshan tea-growing area of Yangzhong Town Chinese original / 中文原文：福建省宁德市蕉城区，洋中镇天山茶区等 identity： A local oven-dried green tea from Jiaocheng, Ningde. The official introduction characterizes its traditional style by robust emerald-green strands, lasting fresh fragrance and a full, mellow taste. Chinese original / 中文原文：identity：宁德蕉城的地方烘青绿茶；官方介绍以壮实翠绿的条索、持久鲜香与醇厚滋味概括传统风格。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Emerald Leaves and Lingering Fragrance: Tianshan Green Tea | Fujian’s National Famous, Special, High-quality and New Agricultural Products. | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm Chinese original / 中文原文：色泽翠绿 齿颊留芳 天山绿茶｜福建省全国名特优新农产品 | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm process： Local traditional spreading and heat-fixing were verified. Official illustrated product material classifies it as oven-dried green tea, but direct text of a complete primary-processing code is still missing. Chinese original / 中文原文：process：已核到当地传统晾青与杀青环节；官方产品图文将其归入烘青绿茶，尚缺整套初制规程的直接正文。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported CNR | Ningde Tianshan Green Tea-making Skills on Spring Mountains | https://www.ndwww.cn/xw/ndxw/2025/0421/307161.shtml Chinese original / 中文原文：央广网｜春山上的宁德天山绿茶制茶技艺 | https://www.ndwww.cn/xw/ndxw/2025/0421/307161.shtml Emerald Leaves and Lingering Fragrance: Tianshan Green Tea | Fujian’s National Famous, Special, High-quality and New Agricultural Products. | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm Chinese original / 中文原文：色泽翠绿 齿颊留芳 天山绿茶｜福建省全国名特优新农产品 | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm appearance： Fujian Green Food Development Center's 2024 illustrated article: traditional Tianshan green tea, ungraded — robust strands and emerald-green colour. Chinese original / 中文原文：appearance：福建绿色食品发展中心2024图文：传统天山绿茶，未分等级：条索壮实，色泽翠绿 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Emerald Leaves and Lingering Fragrance: Tianshan Green Tea | Fujian’s National Famous, Special, High-quality and New Agricultural Products. | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm Chinese original / 中文原文：色泽翠绿 齿颊留芳 天山绿茶｜福建省全国名特优新农产品 | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm aroma： Fujian Green Food Development Center’s 2024 illustrated article: traditional Tianshan Green Tea, ungraded: fresh, lasting aroma. Chinese original / 中文原文：aroma：福建绿色食品发展中心2024图文：传统天山绿茶，未分等级：鲜香持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Emerald Leaves and Lingering Fragrance: Tianshan Green Tea | Fujian’s National Famous, Special, High-quality and New Agricultural Products. | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm Chinese original / 中文原文：色泽翠绿 齿颊留芳 天山绿茶｜福建省全国名特优新农产品 | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm taste： Fujian Green Food Development Center's 2024 illustrated article: traditional Tianshan green tea, ungraded — full and mellow. Chinese original / 中文原文：taste：福建绿色食品发展中心2024图文：传统天山绿茶，未分等级：醇厚 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Emerald Leaves and Lingering Fragrance: Tianshan Green Tea | Fujian’s National Famous, Special, High-quality and New Agricultural Products. | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm Chinese original / 中文原文：色泽翠绿 齿颊留芳 天山绿茶｜福建省全国名特优新农产品 | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm history： A 2023 Fujian Daily report recalls that the local green tea received national famous-tea recognition in the 1980s and well-known trademark recognition in 2013. Earlier local tea history, including Tang-dynasty tribute tea, is recounted by modern reporting and does not establish that the present-day product had already taken its current form in the Tang dynasty. Chinese original / 中文原文：history：福建日报2023年报道回顾当地绿茶在20世纪80年代获全国名茶称誉、2013年获驰名商标认定。唐代贡茶等更早地方茶史为现代报道转述，不能据此认为今制产品自唐代即定型。 Verification status: source_supported； Modern official reports and product descriptions; cited ancient tea-history originals remain unchecked. Chinese original / 中文原文：核验状态：source_supported；现代官方报道与产品说明；尚未查核所引古代茶史原件。 Jiaocheng: coordinating tea culture, industry and science, with fresh fragrance across Tianshan | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202312/t20231218_6348240.htm Chinese original / 中文原文：蕉城：三茶统筹谱新篇 清茗鲜香漫天山 | https://www.fujian.gov.cn/zwgk/ztzl/sxzygwzxsgzx/flsxkmh/202312/t20231218_6348240.htm culture： A 2025 on-site report from the core Tianshan Tea area places tea-making demonstrations alongside local life skills such as She two-part singing and bamboo weaving. Woven bamboo utensils are used in picking and processing, showing the connection between tea production and local handcrafts. Chinese original / 中文原文：culture：2025年天山茶核心区的现场报道将制茶展示与畲族双音、竹编等地方生活技艺并置；竹编器具用于采茶和制茶，呈现茶业与地方手工艺的联系。 Verification status: source_supported； Modern official reports and product descriptions; cited ancient tea-history originals remain unchecked. Chinese original / 中文原文：核验状态：source_supported；现代官方报道与产品说明；尚未查核所引古代茶史原件。 CNR | Ningde Tianshan Green Tea-making Skills on Spring Mountains | https://www.ndwww.cn/xw/ndxw/2025/0421/307161.shtml Chinese original / 中文原文：央广网｜春山上的宁德天山绿茶制茶技艺 | https://www.ndwww.cn/xw/ndxw/2025/0421/307161.shtml Step-by-step processing / Process record in the cited source Chinese original / 中文原文：逐步工序 / 所引来源的工艺记录 Recorded as actually stated by the source; temperature parameters are not automatically extended to different equipment or raw materials. Chinese original / 中文原文：按来源实际表述记录，温度参数不自动推广到不同设备与原料。 1. Airing fresh leaves ： The local production report's image and caption explicitly show fresh-leaf airing. Key observations: Chinese original / 中文原文：1. 晾青：当地制茶报道图片及图注明确展示鲜叶晾青。 关键观察： CNR | Ningde Tianshan Green Tea-making Skills on Spring Mountains | https://www.ndwww.cn/xw/ndxw/2025/0421/307161.shtml Chinese original / 中文原文：央广网｜春山上的宁德天山绿茶制茶技艺 | https://www.ndwww.cn/xw/ndxw/2025/0421/307161.shtml 2. Heat-fixing ： Local reporting explicitly shows the traditional fixation operation. Key observations: Chinese original / 中文原文：2. 杀青：当地报道明确展示传统杀青操作。 关键观察： CNR | Ningde Tianshan Green Tea-making Skills on Spring Mountains | https://www.ndwww.cn/xw/ndxw/2025/0421/307161.shtml Chinese original / 中文原文：央广网｜春山上的宁德天山绿茶制茶技艺 | https://www.ndwww.cn/xw/ndxw/2025/0421/307161.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Fujian Green Food Development Center's 2024 illustrated article: traditional Tianshan green tea, ungraded — robust strands and emerald-green colour. ； Jade-green ； Lasting fresh aroma ； Full-bodied ； Tender green, thick and soft Chinese original / 中文原文：福建绿色食品发展中心2024图文：传统天山绿茶，未分等级：条索壮实，色泽翠绿；碧绿；鲜香持久；醇厚；嫩绿、肥厚、柔软 Evidence Status: primary_source_verified； Location in the source: Long infographic, PART 01 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：长图PART01；适用范围：见具体记录标题与原文 Emerald Leaves and Lingering Fragrance: Tianshan Green Tea | Fujian’s National Famous, Special, High-quality and New Agricultural Products. | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm Chinese original / 中文原文：色泽翠绿 齿颊留芳 天山绿茶｜福建省全国名特优新农产品 | https://nynct.fujian.gov.cn/ztzl/fsfsfnyp/202401/t20240124_6385674.htm Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Tianshan Green Tea dry leaves (sample from a geographical indication information page) Chinese original / 中文原文：实物图：天山绿茶干茶（地标资料页样本） https://sinogi.cn/db/Upload/shikuang/2131_1547020909_5453.jpg https://sinogi.cn/wap/index.php/product/show/id/1250 Basis for the match: The same-name Tianshan Green Tea product page SINOGI01250 explicitly identifies Jiaocheng District, Ningde, Fujian, traditional baked-green-tea processing, and its series. Both the main image and album on that page label the original Tianshan Green Tea. The pixels show fine, processed dry tea strips against white. Chinese original / 中文原文：对应依据：同名天山绿茶 SINOGI01250 产品页明确福建宁德蕉城区产区、传统烘青绿茶工艺及其系列；该原图同页主图及相册均标天山绿茶。像素为白底细小条索加工干茶。 The public original page was readable and its original image downloadable. The photographer and image-specific licence are undisclosed, and separate redistribution permission was not obtained. The complete original and source are retained as references in the private encyclopedia, without assuming an open licence. Chinese original / 中文原文：公开原页可读并下载原图；摄影者与单图授权未披露，未取得独立再传播许可。保留完整原图及出处作为私有百科资料参照，不推定开放授权。 Sample scope ： A named Tianshan green tea sample on the GI information page. Cultivar, grade and production batch are not disclosed. Chinese original / 中文原文：样本范围：地标资料页具名天山绿茶样本；具体品种、等级与生产批次未披露。 Yuyao Pubu Xianming Chinese original / 中文原文：余姚瀑布仙茗 21 towns, townships and subdistricts and 268 administrative villages in Yuyao, Ningbo, Zhejiang (according to the 2025 protection requirements). Chinese original / 中文原文：浙江宁波余姚市21个乡镇街道、268个行政村（按2025年保护要求） identity： A geographical-indication specialty tea from Yuyao, using both conventional quality cultivars and albino or yellow-leaf cultivars. Processing distinguishes needle and coiled forms, while sensory groups comprise the Jinyun, Xueyun, Songzhen and Longzhu ranges. Chinese original / 中文原文：identity：余姚的地理标志名茶，原料包括常规茶树良种和白化、黄化良种；制法分针形与蟠曲，感官分金韵、雪韵、松针、龙珠系列。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Needle-shaped tea, Premium Early Bud, Premium Single Bud, and Special Grade green-leaf tea: spreading → heat-fixing → cooling → strip straightening → moisture redistribution → shaping → aroma enhancement → sieving. / Needle-shaped tea, Grade 1 and Grade 2 green-leaf tea: spreading → heat-fixing → moisture redistribution → rolling → initial drying → cooling → strip straightening → moisture redistribution → shaping → aroma enhancement → sieving. / Coiled tea, white-leaf and yellow-leaf tea: spreading → heat-fixing → cooling → colour development → moisture redistribution → rolling → initial roasting → shaping → aroma roasting → sieving. / Coiled tea, Grade 1 and Grade 2 green-leaf tea: spreading → heat-fixing → moisture redistribution → rolling → small-pan processing → large-pan processing → aroma roasting → sieving. Chinese original / 中文原文：process：针形茶：早芽精品、单芽精品、特级绿叶茶：摊青→杀青→摊凉→理条→回潮→整形→提香→筛分 / 针形茶：一级、二级绿叶茶：摊青→杀青→回潮→揉捻→初烘→摊凉→理条→回潮→整形→提香→筛分 / 蟠曲茶：白叶茶、黄叶茶：摊青→杀青→摊凉→催色→回潮→揉捻→初焙→做形→焙香→筛分 / 蟠曲茶：一级、二级绿叶茶：摊青→杀青→回潮→揉捻→小锅→大锅→焙香→筛分 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： Jinyun 24K: tightly curled like snails, even and clean, bright green edged with gold or golden. Jinyun 18K: curled like snails, even and clean, green with golden tones and a bright luster. Xueyun 700: more than 70% golden, folded and hook-shaped, even and clean, covered in gold with bright green. Xueyun 500: 30%–70% golden, folded and hook-shaped, even and clean, emerald green edged with gold. Xueyun 300: less than 30% golden, folded and hook-shaped, even and clean, emerald green with occasional gold. Xueyun Regular Grade: buds and leaves coiled like snails, even and clean, emerald green with occasional gold. Pine Needle Series, Premium Single Bud: tight and upright like bamboo shoots, rounded, even and clean, tender green. Pine Needle Series, Premium Early Bud: tight, straight, elegant, and needle-like, even and clean, with down. Pine Needle Series, Special Grade: tight, straight, and elegant, even and clean, lustrous green. Pine Needle Series, Grade 1: tight, straight, and slightly flat, uniform and clean, lustrous green. Pine Needle Series, Grade 2: straight and slightly flat, fairly uniform and clean, green with some luster. Longzhu No. 1: tightly coiled, even and fairly clean, with a few fine tender stems, lustrous green with a sandy-green hue. Longzhu No. 2: coiled and fairly tight and even, with a few fine tender stems, lustrous sandy green. Chinese original / 中文原文：appearance：金韵24K：紧卷如螺、匀整匀净，明绿镶金或金色；金韵18K：卷曲如螺、匀整匀净，泛金显绿、亮泽；雪韵700：金色比例大于70%，抱折卷曲如钩、匀整匀净，金色满披、亮绿；雪韵500：金色比例30%–70%，抱折卷曲如钩、匀整匀净，绿翠镶金；雪韵300：金色比例小于30%，抱折卷曲如钩、匀整匀净，绿翠偶见金色；雪韵普级：芽叶蟠曲如螺、匀整匀净，绿翠偶见金色；松针系列单芽精品：紧挺似笋、浑圆，匀整匀净，嫩绿；松针系列早芽精品：紧直挺秀似针，匀整匀净，有毫；松针系列特级：紧直挺秀，匀整匀净，绿润；松针系列一级：紧直略扁，匀齐匀净，绿润；松针系列二级：直略扁，尚匀齐、尚匀净，绿尚润；龙珠1号：蟠曲紧结，匀整、尚净，稍有细嫩梗，绿润有砂绿；龙珠2号：蟠曲尚紧结、尚匀整，稍有细嫩梗，砂绿油润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Jinyun 24K: pronounced, rich, and lasting. Jinyun 18K: pronounced, fairly rich, and lasting. Xueyun 700: rich, fresh, and lasting. Xueyun 500: pronounced, fresh, and lasting. Xueyun 300: pronounced, fresh, and lasting. Xueyun Regular Grade: pronounced, fresh, and lasting. Pine Needle Series, Premium Single Bud: tender and lasting. Pine Needle Series, Premium Early Bud: pronounced, tender, and lasting. Pine Needle Series, Special Grade: pronounced and lasting. Pine Needle Series, Grade 1: pronounced and mellow. Pine Needle Series, Grade 2: clean and characteristic. Longzhu No. 1: pronounced aroma. Longzhu No. 2: pronounced aroma. Chinese original / 中文原文：aroma：金韵24K：高郁持久；金韵18K：高、尚郁、持久；雪韵700：郁鲜、持久；雪韵500：高鲜、持久；雪韵300：高鲜、持久；雪韵普级：高鲜、持久；松针系列单芽精品：嫩香、持久；松针系列早芽精品：高、嫩、持久；松针系列特级：高香、持久；松针系列一级：高醇；松针系列二级：纯正；龙珠1号：高香；龙珠2号：高香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Jinyun 24K: mellow and fresh, with returning sweetness; Jinyun 18K: mellow and fresh, with some returning sweetness; Xueyun 700: exceptionally fresh and mellow, with returning sweetness; Xueyun 500: fresh and mellow; Xueyun 300: mellow and fresh; Xueyun standard grade: mellow and fresh; Songzhen series, premium single-bud: fresh, mellow and refreshing; Songzhen series, premium early-bud: fresh, mellow and refreshing; Songzhen series, special grade: fresh, mellow and refreshing; Songzhen series, Grade 1: fairly mellow and refreshing; Songzhen series, Grade 2: fairly mellow and refreshing; Longzhu No. 1: fresh, mellow and refreshing; Longzhu No. 2: mellow and refreshing. Chinese original / 中文原文：taste：金韵24K：醇鲜、回甘；金韵18K：醇鲜、尚回甘；雪韵700：极鲜醇、回甘；雪韵500：鲜醇；雪韵300：醇鲜；雪韵普级：醇鲜；松针系列单芽精品：鲜醇爽口；松针系列早芽精品：鲜醇爽口；松针系列特级：鲜醇爽口；松针系列一级：尚醇、爽口；松针系列二级：尚醇、爽口；龙珠1号：鲜醇爽口；龙珠2号：醇爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Needle-shaped tea: Premium Early Bud, Premium Single Bud, and Special Grade Green Leaf Tea. Chinese original / 中文原文：逐步工序 / 针形茶：早芽精品、单芽精品、特级绿叶茶 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Spreading fresh leaves ： Step 1 in this process sequence: leaf spreading. Key observations: Chinese original / 中文原文：1. 摊青：本工艺链第1步：摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Step 2 in this process sequence: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：本工艺链第2步：杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： Step 3 in this process sequence: spreading to cool. Key observations: Chinese original / 中文原文：3. 摊凉：本工艺链第3步：摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Straightening ： Step 4 in this process sequence: straightening. Key observations: Chinese original / 中文原文：4. 理条：本工艺链第4步：理条。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Moisture equilibration ： Step 5 in this process sequence: moisture redistribution. Key observations: Chinese original / 中文原文：5. 回潮：本工艺链第5步：回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Shaping ： Step 6 in this process sequence: shaping. Key observations: Chinese original / 中文原文：6. 整形：本工艺链第6步：整形。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Aroma development ： Step 7 in this process sequence: aroma enhancement. Key observations: Chinese original / 中文原文：7. 提香：本工艺链第7步：提香。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Sieving ： Step 8 in this process sequence: sieving. Key observations: Chinese original / 中文原文：8. 筛分：本工艺链第8步：筛分。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Needle-shaped tea: Grade 1 and Grade 2 green-leaf tea Chinese original / 中文原文：逐步工序 / 针形茶：一级、二级绿叶茶 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Spreading fresh leaves ： Step 1 in this process sequence: leaf spreading. Key observations: Chinese original / 中文原文：1. 摊青：本工艺链第1步：摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Step 2 in this process sequence: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：本工艺链第2步：杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Moisture equilibration ： Step 3 in this process sequence: moisture redistribution. Key observations: Chinese original / 中文原文：3. 回潮：本工艺链第3步：回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： Step 4 in this process sequence: rolling. Key observations: Chinese original / 中文原文：4. 揉捻：本工艺链第4步：揉捻。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Initial baking ： Step 5 in this process sequence: initial drying. Key observations: Chinese original / 中文原文：5. 初烘：本工艺链第5步：初烘。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Spreading to cool ： Step 6 in this process sequence: spreading to cool. Key observations: Chinese original / 中文原文：6. 摊凉：本工艺链第6步：摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Straightening ： Step 7 in this process sequence: straightening. Key observations: Chinese original / 中文原文：7. 理条：本工艺链第7步：理条。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Moisture equilibration ： Step 8 in this process sequence: moisture redistribution. Key observations: Chinese original / 中文原文：8. 回潮：本工艺链第8步：回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Shaping ： Step 9 in this process sequence: shaping. Key observations: Chinese original / 中文原文：9. 整形：本工艺链第9步：整形。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Aroma development ： Step 10 in this process sequence: aroma enhancement. Key observations: Chinese original / 中文原文：10. 提香：本工艺链第10步：提香。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 11. Sieving ： Step 11 in this process sequence: sieving. Key observations: Chinese original / 中文原文：11. 筛分：本工艺链第11步：筛分。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Coiled tea: white-leaf tea and yellow-leaf tea Chinese original / 中文原文：逐步工序 / 蟠曲茶：白叶茶、黄叶茶 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Spreading fresh leaves ： Step 1 in this process sequence: leaf spreading. Key observations: Chinese original / 中文原文：1. 摊青：本工艺链第1步：摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Step 2 in this process sequence: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：本工艺链第2步：杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Spreading to cool ： Step 3 in this process sequence: spreading to cool. Key observations: Chinese original / 中文原文：3. 摊凉：本工艺链第3步：摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Developing colour ： Step 4 in this process sequence: colour development. Key observations: Chinese original / 中文原文：4. 催色：本工艺链第4步：催色。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Moisture equilibration ： Step 5 in this process sequence: moisture redistribution. Key observations: Chinese original / 中文原文：5. 回潮：本工艺链第5步：回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Rolling ： Step 6 in this process sequence: rolling. Key observations: Chinese original / 中文原文：6. 揉捻：本工艺链第6步：揉捻。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Initial baking ： Step 7 in this process sequence: initial roasting. Key observations: Chinese original / 中文原文：7. 初焙：本工艺链第7步：初焙。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Shaping ： Step 8 in this process sequence: shaping. Key observations: Chinese original / 中文原文：8. 做形：本工艺链第8步：做形。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Baking to develop aroma ： Step 9 in this process sequence: aroma roasting. Key observations: Chinese original / 中文原文：9. 焙香：本工艺链第9步：焙香。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Sieving ： Step 10 in this process sequence: sieving. Key observations: Chinese original / 中文原文：10. 筛分：本工艺链第10步：筛分。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Coiled tea: Grade 1 and Grade 2 green-leaf tea Chinese original / 中文原文：逐步工序 / 蟠曲茶：一级、二级绿叶茶 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Spreading fresh leaves ： Step 1 in this process sequence: leaf spreading. Key observations: Chinese original / 中文原文：1. 摊青：本工艺链第1步：摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Step 2 in this process sequence: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：本工艺链第2步：杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Moisture equilibration ： Step 3 in this process sequence: moisture redistribution. Key observations: Chinese original / 中文原文：3. 回潮：本工艺链第3步：回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Rolling ： Step 4 in this process sequence: rolling. Key observations: Chinese original / 中文原文：4. 揉捻：本工艺链第4步：揉捻。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Small pan ： Step 5 in this process sequence: small-pan processing. Key observations: Chinese original / 中文原文：5. 小锅：本工艺链第5步：小锅。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Large pan ： Step 6 in this process sequence: large-pan processing. Key observations: Chinese original / 中文原文：6. 大锅：本工艺链第6步：大锅。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Baking to develop aroma ： Step 7 in this process sequence: aroma roasting. Key observations: Chinese original / 中文原文：7. 焙香：本工艺链第7步：焙香。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Sieving ： Step 8 in this process sequence: sieving. Key observations: Chinese original / 中文原文：8. 筛分：本工艺链第8步：筛分。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Jinyun 24K and 18K; Xueyun 700, 500, 300, and Regular Grade; Pine Needle Premium Single Bud, Premium Early Bud, Special Grade, Grade 1, and Grade 2; Longzhu No. 1 and No. 2. See individual five-dimension records. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：金韵24K、18K；雪韵700、500、300、普级；松针单芽精品、早芽精品、特级、一级、二级；龙珠1号、2号，逐项见五维记录。 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 640; from PDF page 1143 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第640号公告；PDF第1143页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Jinyun 24K ： Tightly curled like spirals, even and clean, bright green edged with gold or golden; yellow, softly bright liquor; high, rich, lasting aroma; mellow fresh taste with returning sweetness; and jade-yellow, delicate, bright infused bud-and-leaf sets. Chinese original / 中文原文：金韵24K：紧卷如螺、匀整匀净，明绿镶金或金色；黄色、柔亮；高郁持久；醇鲜、回甘；玉黄，细嫩成朵、明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1145 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1145；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Jinyun 18K ： Snail-curled, even and clean, green with golden tones and bright luster; bright yellow liquor; pronounced, fairly rich, lasting aroma; mellow fresh taste with some returning sweetness; jade-yellow, fine even intact shoots, bright. Chinese original / 中文原文：金韵18K：卷曲如螺、匀整匀净，泛金显绿、亮泽；黄色、明亮；高、尚郁、持久；醇鲜、尚回甘；玉黄，细匀成朵、明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1145 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1145；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Xueyun 700 ： More than 70% golden; folded and hook-shaped, even and clean, covered in gold with bright green. Liquor colour: emerald green, softly bright. Aroma: rich, fresh, lasting. Taste: exceptionally fresh and mellow, with returning sweetness. Infused leaves: jade-white, occasionally showing tender veins, tender, even, bright. Chinese original / 中文原文：雪韵700：金色比例大于70%，抱折卷曲如钩、匀整匀净，金色满披、亮绿；翠绿、柔亮；郁鲜、持久；极鲜醇、回甘；玉白、偶现嫩脉，嫩匀明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1145 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1145；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Xueyun 500 ： Golden proportion 30%–70%; folded and curled like hooks, even and clean, emerald green edged with gold. Bright emerald-green liquor; high, fresh, lasting aroma; fresh mellow taste; and tender, even, bright infused leaves with whitish blades and green veins. Chinese original / 中文原文：雪韵500：金色比例30%–70%，抱折卷曲如钩、匀整匀净，绿翠镶金；翠绿、明亮；高鲜、持久；鲜醇；叶面显白、绿脉，嫩匀明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1145 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1145；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Xueyun 300 ： Gold accounts for less than 30%; folded and curled like hooks, uniform and clean, vivid green with occasional gold. Vivid-green liquor with a soft brightness. High, fresh, lasting aroma. Mellow, fresh taste. Green infused leaves, occasionally jade-white, tender, uniform and bright. Chinese original / 中文原文：雪韵300：金色比例小于30%，抱折卷曲如钩、匀整匀净，绿翠偶见金色；翠绿、柔亮；高鲜、持久；醇鲜；叶绿、偶现玉白，嫩匀明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1145 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1145；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Xueyun, regular grade ： Buds and leaves curled like snails, even and clean, emerald green with occasional gold; bright emerald-green liquor; high, fresh and lasting aroma; mellow, fresh taste; green or white infused leaves in bright, intact bud-and-leaf sets. Chinese original / 中文原文：雪韵普级：芽叶蟠曲如螺、匀整匀净，绿翠偶见金色；翠绿、明亮；高鲜、持久；醇鲜；或绿或白，成朵明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (6)1, pages 1145–1146. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1145–1146；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Premium single-bud product, pine-needle series ： Tight, upright, bamboo-shoot-like and round, even and clean, light green; bright light-green liquor; lasting tender-leaf aroma; fresh, mellow and refreshing taste; whole buds. Chinese original / 中文原文：松针系列单芽精品：紧挺似笋、浑圆，匀整匀净，嫩绿；嫩绿、明亮；嫩香、持久；鲜醇爽口；全芽。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1146 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1146；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Premium early-bud product, pine-needle series ： Tightly rolled, straight and elegant like needles, even, clean and downy; bright tender-green liquor; high, tender and lasting aroma; fresh, mellow and refreshing taste; many buds, tender-green infused leaves. Chinese original / 中文原文：松针系列早芽精品：紧直挺秀似针，匀整匀净，有毫；嫩绿、明亮；高、嫩、持久；鲜醇爽口；多芽、嫩绿。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1146 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1146；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Special grade, pine-needle series ： Tight, straight and elegant, even and clean, lustrous green; bright emerald-green liquor; high, lasting aroma; fresh, mellow and refreshing taste; intact shoots and leaves. Chinese original / 中文原文：松针系列特级：紧直挺秀，匀整匀净，绿润；绿翠、明亮；高香、持久；鲜醇爽口；芽叶完整。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1146 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1146；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Grade 1, pine-needle series ： Tight, straight and slightly flat, even, clean, green and lustrous; green, bright liquor; high, mellow aroma; fairly mellow, refreshing taste; tender, even, bright infused leaves. Chinese original / 中文原文：松针系列一级：紧直略扁，匀齐匀净，绿润；绿色、明亮；高醇；尚醇、爽口；嫩匀明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1146 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1146；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Grade 2, pine-needle series ： Straight and slightly flat, fairly even and clean, green with some lustre; green, bright liquor; pure aroma; fairly mellow and refreshing taste; tender, even, bright infused leaves. Chinese original / 中文原文：松针系列二级：直略扁，尚匀齐、尚匀净，绿尚润；绿色、明亮；纯正；尚醇、爽口；嫩匀明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1146 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1146；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Longzhu No. 1 ： Tightly curled, even and reasonably clean, with a few fine tender stems, lustrous green with sandy-green tones; bright green liquor; high aroma; fresh, mellow and refreshing taste; even, bright infused leaves. Chinese original / 中文原文：龙珠1号：蟠曲紧结，匀整、尚净，稍有细嫩梗，绿润有砂绿；绿色、明亮；高香；鲜醇爽口；匀整明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1146 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1146；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Longzhu No. 2 ： Curled and reasonably tight and even, with a few fine tender stems, lustrous sandy green; bright green liquor; high aroma; mellow, brisk taste; reasonably even, bright infused leaves. Chinese original / 中文原文：龙珠2号：蟠曲尚紧结、尚匀整，稍有细嫩梗，砂绿油润；绿色、明亮；高香；醇爽；尚匀整明亮。 Evidence Status: primary_source_verified； Location in the source: Item 404, (VI) 1, page 1146 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第404项（六）1，页1146；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 Based on the complete product section in the attachment to Announcement No. 640 of 2025. Administrative names follow that edition. Sensory versions and processing groups are retained separately; the GI product is not equivalent to every product from the same region or range. Chinese original / 中文原文：依据2025年第640号公告附件本产品完整章节。行政名称按该版文件；感官版本和加工分组分别保留，地标产品不等同所有同地域或同系列商品。 Protected geographical area ： 21 towns, townships and subdistricts and 268 administrative villages in Yuyao, Zhejiang. Chinese original / 中文原文：保护产地范围：浙江省余姚市21个乡镇街道，268个行政村。 Applicant ： Yuyao Pubu Xianming Association, Yuyao City. Chinese original / 中文原文：申请人：余姚市余姚瀑布仙茗协会。 Raw materials & cultivars ： Conventional improved cultivars, rare white-series albino cultivars and yellow-series albino cultivars, among others. Chinese original / 中文原文：原料与品种：常规良种、珍稀白色系白化茶良种与黄色系白化茶良种等。 Growing environment ： Slope at most 25°, soil depth at least 80 cm, soil pH 4.5–6.5 and organic matter content greater than 1.5%. Chinese original / 中文原文：生长环境：坡度25°以下，土层深80cm以上，土壤pH值4.5–6.5、有机质含量大于1.5%。 Sensory-description version ： Jinyun 24K and 18K; Xueyun 700, 500, 300, and Regular Grade; Pine Needle Premium Single Bud, Premium Early Bud, Special Grade, Grade 1, and Grade 2; Longzhu No. 1 and No. 2. See individual five-dimension records. Chinese original / 中文原文：感官版本：金韵24K、18K；雪韵700、500、300、普级；松针单芽精品、早芽精品、特级、一级、二级；龙珠1号、2号，逐项见五维记录。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1143 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Yuyao Pubu Xianming liquor and infused leaves (GI information-page sample). Chinese original / 中文原文：实物图：余姚瀑布仙茗冲泡茶汤与叶底（地标资料页样本） https://www.sinogi.cn/db/Upload/shikuang/2238_1547457986_3336.jpg https://www.sinogi.cn/wap/index.php/product/show/id/112 Basis for the match: The same-name GI page specifies the Siming Mountain area of Yuyao; its image alt reads Yuyao Pubu Xianming. Pixels show brewed buds/leaves and pale clear liquor in a glass bowl, not dry tea. Chinese original / 中文原文：对应依据：同名地标页明确余姚四明山区，正文图片 alt 为余姚瀑布仙茗；像素为玻璃碗中已冲泡芽叶及清浅茶汤，不把它标作干茶。 The original page is publicly readable and the original image downloadable, but no separate redistribution permission was obtained. Photographer and image-specific license are undisclosed. The complete original and source are retained only as references for the private encyclopedia; public access does not imply an open license. Chinese original / 中文原文：原页公开可读并可下载原图，未取得独立再传播许可；摄影者与单图许可未披露。保留完整原图和出处，仅作为私有百科资料参照；不能据公开访问推定开放授权。 Sample scope ： A physical brewed sample on the GI page. The source does not identify the Jinyun, Xueyun, needle-shaped or Dragon Pearl series; no series is assigned from the photograph. Chinese original / 中文原文：样本范围：地标页冲泡实物样本，来源未标金韵、雪韵、针形或龙珠系列，不能据照片指定系列。 Huanggangshan Yulü Chinese original / 中文原文：黄岗山玉绿 Wuyishan Town, Yingjiang Township, Ehu Village in Ehu Town, Taiyuan Township, Huangbi Township and Tianzhushan Township, Yanshan County, Shangrao, Jiangxi. Chinese original / 中文原文：江西上饶铅山县武夷山镇、英将乡、鹅湖镇鹅湖村、太源乡、篁碧乡、天柱山乡 identity： A pan-fired green tea made from local populations in the high-mountain tea areas around Huanggangshan, Yanshan. The GI name uses the character gang (岗). Chinese original / 中文原文：identity：以铅山黄岗山相关高山茶区当地群体种为原料的炒青绿茶，地标名称用“岗”字。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： GI main chain: fresh-leaf spreading → heat-fixing → rolling → pan-drying → sorting and packaging. Chinese original / 中文原文：process：地标加工主链：摊青→杀青→揉捻→炒干→分拣包装 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： Shared GI sensory characteristics (no separate tables for the seven grades): fine, tight and slightly curled, green and lustrous with visible down. Chinese original / 中文原文：appearance：地标共用感官特色（七等级未分别给表）：细紧微卷、绿润显毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Shared GI sensory characteristics (no separate tables for the seven grades): fresh, lasting aroma. Chinese original / 中文原文：aroma：地标共用感官特色（七等级未分别给表）：清香、持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Shared GI sensory characteristics (no separate tables for seven grades): fresh, mellow, sweet and brisk. Chinese original / 中文原文：taste：地标共用感官特色（七等级未分别给表）：鲜醇甘爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Main processing sequence in the GI requirements Chinese original / 中文原文：逐步工序 / 地标加工主链 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Spreading fresh leaves ： Step 1 in this process sequence: leaf spreading. Key observations: Chinese original / 中文原文：1. 摊青：本工艺链第1步：摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing ： Step 2 in this process sequence: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：本工艺链第2步：杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Rolling ： Step 3 in this process sequence: rolling. Key observations: Chinese original / 中文原文：3. 揉捻：本工艺链第3步：揉捻。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Pan-drying ： Step 4 in this process sequence: pan-drying. Key observations: Chinese original / 中文原文：4. 炒干：本工艺链第4步：炒干。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Sorting and packaging ： Step 5 in this process sequence: sorting and packaging. Key observations: Chinese original / 中文原文：5. 分拣包装：本工艺链第5步：分拣包装。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Shared GI sensory characteristics (no separate tables for the seven grades): fine, tight and slightly curled, green and lustrous with visible down. ； Tender-green and bright ； Lasting fresh aroma ； Fresh, mellow, sweet, and brisk ； Tender green, with visible buds, evenly formed 。 Chinese original / 中文原文：地标共用感官特色（七等级未分别给表）：细紧微卷、绿润显毫；嫩绿、明亮；清香、持久；鲜醇甘爽；嫩绿、显芽、匀整。 Evidence Status: primary_source_verified； Location in the source: Item 665, (VII) 1, page 1952 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第665项（七）1，页1952；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 Based on the complete product section in the attachment to Announcement No. 640 of 2025. Administrative names follow that edition. Sensory versions and processing groups are retained separately; the GI product is not equivalent to every product from the same region or range. Chinese original / 中文原文：依据2025年第640号公告附件本产品完整章节。行政名称按该版文件；感官版本和加工分组分别保留，地标产品不等同所有同地域或同系列商品。 Protected geographical area ： The current administrative areas of six townships and towns in Yanshan County, Shangrao, Jiangxi: Wuyishan Town, Yingjiang Township, Ehu Village in Ehu Town, Taiyuan Township, Huangbi Township and Tianzhushan Township. Chinese original / 中文原文：保护产地范围：江西省上饶市铅山县武夷山镇、英将乡、鹅湖镇鹅湖村、太源乡、篁碧乡、天柱山乡等6个乡（镇）现辖行政区域。 Applicant ： Yanshan County Tea Industry Association. Chinese original / 中文原文：申请人：铅山县茶行业协会。 Raw materials & cultivars ： Local population variety. Chinese original / 中文原文：原料与品种：当地群体种。 Growing environment ： Altitude at least 800 m; red, yellow-red, or yellow-brown soil; pH 4.8–5.5; organic matter at least 5%. Chinese original / 中文原文：生长环境：海拔不低于800m；红壤、黄红壤或黄棕壤，pH值4.8–5.5，有机质含量不低于5%。 Harvest requirements ： From early April to late May, pick single buds, one bud with one leaf, one bud with two leaves, or one bud with three or four leaves. Chinese original / 中文原文：采收要求：4月上旬至5月下旬，采单芽、一芽一叶、一芽二叶或一芽三、四叶。 Product grading ： The original lists seven grades—Yunhao, Yunya, Yunzhen, Yunwu, Yunyu, Yuncui and Yunpian—but does not provide seven separate sensory tables. Chinese original / 中文原文：产品分级：原文列云毫、云芽、云针、云雾、云玉、云翠、云片7个等级；没有分别给出七套感官表。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=1951 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Yichang Yihong Chinese original / 中文原文：宜昌宜红 Seventy-four towns, townships and subdistricts across nine county-level areas of Yichang, Hubei: Yiling, Wufeng, Yidu, Changyang, Zigui, Xingshan, Yuan'an, Dangyang and Dianjun. Chinese original / 中文原文：湖北宜昌市夷陵、五峰、宜都、长阳、秭归、兴山、远安、当阳、点军9个县市区74个乡镇街道 identity： A geographical-indication black tea from within Yichang, using material including Yichang large-leaf, Yihongzao, Wufeng 212 and Echa No. 7, with specified characteristics of orange-red liquor and fruity-honey aroma. Chinese original / 中文原文：identity：宜昌辖区内的地理标志红茶，原料含宜昌大叶种、宜红早、五峰212、鄂茶7号等，具有橘红汤、果蜜香的规定特征。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： GI black tea main route: withering → rolling → fermentation → drying → aroma development Chinese original / 中文原文：process：地标红茶加工主链：萎凋→揉捻→发酵→干燥→提香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： Yichang Yihong GI sensory characteristics, without grades: fine, tightly rolled, even strips, lustrous black with golden down. Chinese original / 中文原文：appearance：宜昌宜红地标感官特色（未分等级）：条索紧细匀整，乌润、带金毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Yichang Yihong GI sensory characteristics (ungraded): rich, lasting fruit-and-honey aroma. Chinese original / 中文原文：aroma：宜昌宜红地标感官特色（未分等级）：果蜜香浓郁、持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Yichang Yihong GI sensory characteristics (ungraded): mellow and brisk. Chinese original / 中文原文：taste：宜昌宜红地标感官特色（未分等级）：醇爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Main black-tea process in the GI requirements Chinese original / 中文原文：逐步工序 / 地标红茶加工主链 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Withering ： Step 1 in this process sequence: withering. Key observations: Chinese original / 中文原文：1. 萎凋：本工艺链第1步：萎凋。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Rolling ： Step 2 in this process sequence: rolling. Key observations: Chinese original / 中文原文：2. 揉捻：本工艺链第2步：揉捻。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Fermentation / oxidation ： Step 3 in this process sequence: fermentation. Key observations: Chinese original / 中文原文：3. 发酵：本工艺链第3步：发酵。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying ： Step 4 in this process sequence: drying. Key observations: Chinese original / 中文原文：4. 干燥：本工艺链第4步：干燥。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Aroma development ： Step 5 in this process sequence: aroma enhancement. Key observations: Chinese original / 中文原文：5. 提香：本工艺链第5步：提香。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Yichang Yihong T/YCCY 002—2019 version: primary processing. Chinese original / 中文原文：逐步工序 / 宜昌宜红 T/YCCY 002—2019 版本：初制 Clause 6.2 explicitly ends primary processing at primary tea; subsequent refining is listed separately. It is not a single four-step chain for every boxed commercial product. Only the route in the 2019 document is retained; its current validity has not been independently verified. Chinese original / 中文原文：第6.2条明确以毛茶结束初制；后续精制另列，非全部成箱商品的单一四步链。仅保存2019文件路线，现行效力未独立核实。 1. Withering ： Use a withering trough; Grade 1 and higher material may first be sun-withered and then placed in the trough. The original judges the endpoint by soft leaves, most tender stems bending without breaking, and related signs. Key observations: Chinese original / 中文原文：1. 萎凋：采用萎凋槽；一级以上原料也可先日光萎凋再入槽。原文以叶质柔软、嫩茎大多折而不断等判断终点。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 2. Rolling ： Roll with light–heavy–light pressure, adjusting to tenderness; break up clumps. Key observations: Chinese original / 中文原文：2. 揉捻：按轻、重、轻加压原则揉捻，依嫩度调节；团块宜解散。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 3. Fermentation / oxidation ： Oxidise in dedicated equipment until grassy odour disappears, floral-fruity aroma emerges, and leaves turn yellow-red. Key observations: Chinese original / 中文原文：3. 发酵：专用设备内发酵，以青气消失、出现花果香、叶色黄红为适度。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 4. Drying ： Chain-plate drying comprises initial drying, cooling and moisture equilibration, and final drying. For first-grade and higher material, a roasting and aroma-enhancement machine is an alternative; the original clause includes aroma enhancement after storage. The two equipment options are listed separately without mixing parameters. Key observations: Chinese original / 中文原文：4. 干燥：链板烘干采用初烘、摊凉回潮、足火；一级以上原料另可采用烘焙提香机，原条包括贮存后提香。两设备方案分列，不拼接参数。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Step-by-step processing / Yichang Yihong T/YCCY 002—2019 version: crude-tea refining. Chinese original / 中文原文：逐步工序 / 宜昌宜红 T/YCCY 002—2019 版本：毛茶精制 Clause 6.2.5 also permits refining operations to be combined and repeated according to unfinished-tea characteristics and final specifications. This variable provision is not converted into fixed repetitions for every producer. This is the 2019 standard edition. Chinese original / 中文原文：第6.2.5条还允许依毛茶性状和终端规格组合、循环精制。未把这一可变说明改成所有生产者的固定次数；此为2019标准版。 1. Sieving ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：1. 筛分：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 2. Cutting finely ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：2. 切细：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 3. Air classification ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：3. 风选：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 4. Sorting ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：4. 拣剔：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 5. Blending ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：5. 拼配：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 6. Blending batches ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：6. 匀堆：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 7. Supplementary firing ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：7. 补火：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf 8. Packing into cases ： Retain this operation in the sequence listed in clause 6.2. Key observations: Chinese original / 中文原文：8. 成箱包装：按第6.2条列示次序保留此工序。 关键观察： T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original) | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Chinese original / 中文原文：T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像） | https://qxb-img-osscache.qixin.com/standards/989eb9a2c0099742c86fc6b6d6b1c1cb.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Yichang Yihong GI sensory characteristics, without grades: fine, tightly rolled, even strips, lustrous black with golden down. ； Orange-red and bright ； Rich, lasting fruity-honey aroma ； Mellow and brisk ； Fine, tender, evenly formed and bright red 。 Chinese original / 中文原文：宜昌宜红地标感官特色（未分等级）：条索紧细匀整，乌润、带金毫；橘红、明亮；果蜜香浓郁、持久；醇爽；细嫩匀整、红亮。 Evidence Status: primary_source_verified； Location in the source: Item 856, (V) 1, page 2498 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第856项（五）1，页2498；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 Based on the complete product section in the attachment to Announcement No. 640 of 2025. Administrative names follow that edition. Sensory versions and processing groups are retained separately; the GI product is not equivalent to every product from the same region or range. Chinese original / 中文原文：依据2025年第640号公告附件本产品完整章节。行政名称按该版文件；感官版本和加工分组分别保留，地标产品不等同所有同地域或同系列商品。 Protected geographical area ： The areas of 74 towns, townships and subdistrict offices in nine county-level areas under Yichang: Yiling District, Wufeng Tujia Autonomous County, Yidu City, Changyang Tujia Autonomous County, Zigui County, Xingshan County, Yuan'an County, Dangyang City and Dianjun District. Chinese original / 中文原文：保护产地范围：宜昌市所辖夷陵区、五峰土家族自治县、宜都市、长阳土家族自治县、秭归县、兴山县、远安县、当阳市、点军区等9个县市区的74个乡镇和街道办事处辖区。 Applicant ： Yichang Academy of Agricultural Sciences. Chinese original / 中文原文：申请人：宜昌市农业科学研究院。 Raw materials & cultivars ： Yichang large-leaf cultivar, Yihongzao (Echa No. 4), Wufeng 212, Echa No. 7 and others. Chinese original / 中文原文：原料与品种：宜昌大叶种、宜红早（鄂茶4号）、五峰212、鄂茶7号等。 Growing environment ： Sandy loam or loam, soil depth greater than 60 cm, organic matter greater than 1.5%, and soil pH 4.5–6.5. Chinese original / 中文原文：生长环境：沙壤土或壤土，土层厚度大于60cm，有机质含量大于1.5%，土壤pH值4.5–6.5。 Harvest requirements ： When 5% of newly emerging shoots meet the one-bud-one-leaf standard, the garden may open for batch picking. Chinese original / 中文原文：采收要求：当茶园新萌发芽叶有5%达到一芽一叶采摘标准时，可开园分批采摘。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2497 This round adds only the named 2019 version or a regional reference. It does not override existing GI protection requirements or increase the count of complete main processes. Chinese original / 中文原文：本次只补具名2019版本或区域参照，不覆盖现有GI保护要求，不新增完整主流程计数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Yichang Yihong dry leaves (sample from a Yichang Academy of Agricultural Sciences competition) Chinese original / 中文原文：实物图：宜昌宜红干茶（宜昌市农科院评比样本） https://www.yccy.org.cn/upload/images/2024/12/92f2539b2a78fad5.jpeg https://www.yccy.org.cn/content-56639-1521-1.html Basis for the match: A named Yichang Tea Industry Association article introduces award-winning Yichang Yihong processed by the municipal agricultural academy’s Tea Research Institute under the Yichang Black Tea Alliance standard. Its dry-tea photo bears a Yichang Agriculture watermark. The pixels show curved dark strips and golden down against white. Chinese original / 中文原文：对应依据：宜昌市茶产业协会具名文章介绍市农科院茶叶研究所按宜昌红茶联盟标准加工的获奖宜昌宜红；正文附干茶照片带宜昌农业水印。像素为白底弯曲深色条索和金毫干茶。 The public original page was readable and its original image downloadable. The photographer and image-specific licence are undisclosed, and separate redistribution permission was not obtained. The complete original and source are retained as references in the private encyclopedia, without assuming an open licence. Chinese original / 中文原文：公开原页可读并下载原图；摄影者与单图授权未披露，未取得独立再传播许可。保留完整原图及出处作为私有百科资料参照，不推定开放授权。 Sample scope ： A high-end Yichang Yihong black-tea competition sample processed by Yichang Agricultural Academy’s Tea Research Institute in a 2018 report. The image does not establish a uniform appearance for all GI grades. Chinese original / 中文原文：样本范围：2018年报道中宜昌市农科院茶叶研究所加工的宜昌宜红高端红茶评比样本；不据图推定地标各等级的统一外观。 Jiangxia Bifang Chinese original / 中文原文：江夏碧舫 The eight villages/farms of Qunjian, Qingshan, Changling, Tuanjie, Zhifu, Jianshe, Sihua, and the horticultural farm in Wulongquan Subdistrict, Jiangxia District, Wuhan, Hubei. Chinese original / 中文原文：湖北武汉江夏区乌龙泉街群建、青山、长岭、团结、致富、建设、四化及园艺场8个村（场） identity： A broad, flat green tea with tapered ends from Wulongquan Subdistrict, Jiangxia, mainly using Fuding Dabai and Zhongcha 108. Chinese original / 中文原文：identity：江夏乌龙泉街产的宽扁形绿茶，两端尖削，原料主栽福鼎大白茶与中茶108。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Main GI processing sequence: fresh-leaf picking → spreading → heat-fixing → cooling and moisture redistribution → strip straightening → cooling → shaping → cooling → final pan-drying → aroma enhancement. Chinese original / 中文原文：process：地标加工主链：鲜叶采摘→摊放→杀青→冷却回潮→理条→摊凉→整形→摊凉→辉干→提香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： Jiangxia Bifang GI sensory characteristics, without grades: broad, flat and straight, tapered at both ends, emerald green. Chinese original / 中文原文：appearance：江夏碧舫地标感官特色（未分等级）：宽扁平直、两头尖削，碧绿 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Jiangxia Bifang GI sensory characteristics (ungraded): fresh, lasting fragrance. Chinese original / 中文原文：aroma：江夏碧舫地标感官特色（未分等级）：清香、持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Jiangxia Bifang GI sensory characteristics (ungraded): fresh and brisk with a sweet aftertaste. Chinese original / 中文原文：taste：江夏碧舫地标感官特色（未分等级）：鲜爽回甘 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Main processing sequence in the GI requirements Chinese original / 中文原文：逐步工序 / 地标加工主链 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Picking fresh leaves ： Step 1 in this processing sequence: picking fresh leaves. Key observations: Chinese original / 中文原文：1. 鲜叶采摘：本工艺链第1步：鲜叶采摘。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Spreading ： Step 2 in this process sequence: spreading. Key observations: Chinese original / 中文原文：2. 摊放：本工艺链第2步：摊放。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Heat-fixing ： Step 3 in this process sequence: heat-fixing. Key observations: Chinese original / 中文原文：3. 杀青：本工艺链第3步：杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Cooling and moisture equilibration ： Step 4 in this process sequence: cooling and moisture redistribution. Key observations: Chinese original / 中文原文：4. 冷却回潮：本工艺链第4步：冷却回潮。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 5. Straightening ： Step 5 in this process sequence: straightening. Key observations: Chinese original / 中文原文：5. 理条：本工艺链第5步：理条。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 6. Spreading to cool ： Step 6 in this process sequence: spreading to cool. Key observations: Chinese original / 中文原文：6. 摊凉：本工艺链第6步：摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 7. Shaping ： Step 7 in this process sequence: shaping. Key observations: Chinese original / 中文原文：7. 整形：本工艺链第7步：整形。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 8. Spreading to cool ： Step 8 in this process sequence: spreading to cool. Key observations: Chinese original / 中文原文：8. 摊凉：本工艺链第8步：摊凉。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 9. Polishing and drying ： Step 9 in this process sequence: finishing pan-drying. Key observations: Chinese original / 中文原文：9. 辉干：本工艺链第9步：辉干。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 10. Aroma development ： Step 10 in this process sequence: aroma enhancement. Key observations: Chinese original / 中文原文：10. 提香：本工艺链第10步：提香。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Jiangxia Bifang GI sensory characteristics, without grades: broad, flat and straight, tapered at both ends, emerald green. ； Tender-green and bright ； Lasting fresh aroma ； Fresh and brisk, with returning sweetness ； Bright green and even 。 Chinese original / 中文原文：江夏碧舫地标感官特色（未分等级）：宽扁平直、两头尖削，碧绿；嫩绿、明亮；清香、持久；鲜爽回甘；绿亮、匀齐。 Evidence Status: primary_source_verified； Location in the source: Item 885, (V) 1, page 2583 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第885项（五）1，页2583；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 Based on the complete product section in the attachment to Announcement No. 640 of 2025. Administrative names follow that edition. Sensory versions and processing groups are retained separately; the GI product is not equivalent to every product from the same region or range. Chinese original / 中文原文：依据2025年第640号公告附件本产品完整章节。行政名称按该版文件；感官版本和加工分组分别保留，地标产品不等同所有同地域或同系列商品。 Protected geographical area ： 8 villages/farms under Wulongquan Subdistrict, Jiangxia District, Wuhan, Hubei: Qunjian, Qingshan, Changling, Tuanjie, Zhifu, Jianshe, Sihua, and the Horticultural Farm. Chinese original / 中文原文：保护产地范围：湖北省武汉市江夏区乌龙泉街所辖的群建村、青山村、长岭村、团结村、致富村、建设村、四化村、园艺场共计8个村（场）。 Applicant ： Jiangxia District Agricultural Technology Extension Center, Wuhan. Chinese original / 中文原文：申请人：武汉市江夏区农业技术推广中心。 Raw materials & cultivars ： Mainly Fuding Dabai and Zhongcha 108. Chinese original / 中文原文：原料与品种：以福鼎大白茶、中茶108为主。 Growing environment ： The original specifies sites within the Liangzi Lake wetland reserve, mainly red soil, pH 4.7–5.7, effective soil depth at least 1 m and cultivated-layer organic matter above 2%. Chinese original / 中文原文：生长环境：原文列梁子湖湿地保护区内，以红壤为主，pH值4.7–5.7，有效土层深1m以上，耕层有机质含量大于2%。 Harvest requirements ： Raw material must be even; do not pick reddened, purple, pest- or disease-damaged, or rain-wet buds and leaves. Chinese original / 中文原文：采收要求：原料匀齐，不采红变、紫色、病虫或雨水芽叶。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2582 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Jiangxia Bifang brewed liquor and infused leaves (Wuhan Radio and Television interview sample). Chinese original / 中文原文：实物图：江夏碧舫冲泡茶汤与叶底（武汉广播电视台采访样本） https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202212/W020221228420121006011.jpg https://nyncj.wuhan.gov.cn/xwzx_25/whsn/202212/t20221228_2120779.html Basis for the match: The original page is titled Jiangxia Bifang. The image directly follows the tea artist’s explanation that the tea just brewed is Jiangxia Bifang; the Xinbifang company interview identifies pan-fired green tea and Wulongquan, Jiangxia origin. The pixels show actual brewed liquor and unfolded tender leaves in a transparent cup. Chinese original / 中文原文：对应依据：原页标题江夏碧舫，图片紧接茶艺师介绍刚刚所泡为江夏碧舫，采访鑫碧舫公司明确炒青绿茶及江夏乌龙泉产区；像素为透明杯中的实际冲泡茶汤及展开嫩叶。 The public original page was readable and its original image downloadable. The photographer and image-specific licence are undisclosed, and separate redistribution permission was not obtained. The complete original and source are retained as references in the private encyclopedia, without assuming an open licence. Chinese original / 中文原文：公开原页可读并下载原图；摄影者与单图授权未披露，未取得独立再传播许可。保留完整原图及出处作为私有百科资料参照，不推定开放授权。 Sample scope ： A sample displayed by Xinbifang Ecological Fruit and Tea Co., Ltd. in a Wuhan Radio and Television interview. Grade and brewing parameters cannot be established from the image. Chinese original / 中文原文：样本范围：武汉广播电视台采访中鑫碧舫生态果茶有限公司展示样本；不可据图断定等级和冲泡参数。 Taojiang Zhuye Chinese original / 中文原文：桃江竹叶 GI production area in 15 towns/townships including Taohuajiang, Taojiang County, Yiyang, Hunan. Chinese original / 中文原文：湖南益阳桃江县桃花江等15个乡镇地标产区 identity： A flat green tea from Taojiang County, with sword-like dark-green finished leaves and a chestnut aroma. “Zhuye” is the finished tea's name; the raw material comes from tea-plant cultivars. Chinese original / 中文原文：identity：桃江县的扁形绿茶，成茶似剑、深绿，带栗香。“竹叶”为成品茶名，原料为茶树品种。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf process： Fully manual, stated to apply to Special Grade 1 and Special Grade 2 fresh leaves: spreading → heat-fixing and shaping → initial drying and shaping → final drying to set the shape. Machine pan-firing with manual finishing: spreading → machine heat-fixing → second heat-fixing and shaping → manual finishing pan-firing. Fully mechanized pan-firing: spreading → machine initial pan-firing → machine finishing pan-firing. Chinese original / 中文原文：process：全手工：原文指适用于特一级、特二级鲜叶：摊青→杀青做形→初干整形→足干固形 / 机械炒制，辅以手工辉锅：摊青→机械杀青→杀二青做形→手工辉锅 / 全程机械炒制：摊青→机械炒青锅→机械辉锅 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf appearance： Taojiang Zhuye GI sensory characteristics (a shared overview for three processing methods): flat, smooth and sword-like, green like dark jade. Chinese original / 中文原文：appearance：桃江竹叶地标感官特色（三种加工方式共用总述）：扁平光滑似剑，色绿似墨玉 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf aroma： Taojiang Zhuye GI sensory characteristics (shared overview for three processing methods): rich chestnut aroma. Chinese original / 中文原文：aroma：桃江竹叶地标感官特色（三种加工方式共用总述）：栗香浓郁 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf taste： Taojiang Zhuye GI sensory characteristics, shared overview for three processing methods: fresh and mellow. Chinese original / 中文原文：taste：桃江竹叶地标感官特色（三种加工方式共用总述）：鲜醇 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Entirely handmade: the original specifies fresh leaves for Special Grades I and II. Chinese original / 中文原文：逐步工序 / 全手工：原文指适用于特一级、特二级鲜叶 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Spreading fresh leaves ： Step 1 in this process sequence: leaf spreading. Key observations: Chinese original / 中文原文：1. 摊青：本工艺链第1步：摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Heat-fixing and shaping ： Step 2 in this process sequence: heat-fixing and shaping. Key observations: Chinese original / 中文原文：2. 杀青做形：本工艺链第2步：杀青做形。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Initial drying and shaping ： Step 3 in this processing sequence: initial drying and shaping. Key observations: Chinese original / 中文原文：3. 初干整形：本工艺链第3步：初干整形。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Drying fully to set the shape ： Step 4 in this process sequence: thorough drying and setting the shape. Key observations: Chinese original / 中文原文：4. 足干固形：本工艺链第4步：足干固形。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Mechanical pan-processing, with manual finishing pan-firing Chinese original / 中文原文：逐步工序 / 机械炒制，辅以手工辉锅 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Spreading fresh leaves ： Step 1 in this process sequence: leaf spreading. Key observations: Chinese original / 中文原文：1. 摊青：本工艺链第1步：摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Mechanical heat-fixing ： Step 2 in this process sequence: mechanical heat-fixing. Key observations: Chinese original / 中文原文：2. 机械杀青：本工艺链第2步：机械杀青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Second heat-fixing and shaping ： Step 3 in this process sequence: second heat-fixing and shaping. Key observations: Chinese original / 中文原文：3. 杀二青做形：本工艺链第3步：杀二青做形。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 4. Manual finishing pan-firing ： Step 4 in this processing sequence: hand finishing in the pan. Key observations: Chinese original / 中文原文：4. 手工辉锅：本工艺链第4步：手工辉锅。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Machine pan-processing throughout Chinese original / 中文原文：逐步工序 / 全程机械炒制 Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied. Chinese original / 中文原文：只列本条保护要求明示的工序；原文未给出的温度与时间不补写。 1. Spreading fresh leaves ： Step 1 in this process sequence: leaf spreading. Key observations: Chinese original / 中文原文：1. 摊青：本工艺链第1步：摊青。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 2. Mechanical green-tea pan-firing vessel ： Step 2 in this process sequence: mechanical initial pan-firing. Key observations: Chinese original / 中文原文：2. 机械炒青锅：本工艺链第2步：机械炒青锅。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf 3. Mechanical finishing pan-firing ： Step 3 in this process sequence: mechanical finishing pan-firing. Key observations: Chinese original / 中文原文：3. 机械辉锅：本工艺链第3步：机械辉锅。 关键观察： Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Step-by-step processing / Summary of Operations Listed in the Definition in T/HNTI 057—2023 Chinese original / 中文原文：逐步工序 / T/HNTI 057—2023 定义所列工序摘要 This is a product standard whose definition lists the main processing stages without stepwise parameters. 'Cooling airflow' is retained from the original. Only a version summary is added; it does not increase the complete-main-process count. Chinese original / 中文原文：该文是产品标准，定义列出主要加工环节，没有逐步参数；清风按原文保留。仅补版本摘要，不新增完整主工艺计数。 1. Spreading fresh leaves ： Stage 1 listed in this version’s definition; operational conditions are not expanded here. Key observations: Chinese original / 中文原文：1. 摊青：本版定义列示的第1环节；原文未在此展开操作条件。 关键观察： T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF). | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Chinese original / 中文原文：T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像） | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf 2. Heat-fixing ： Stage 2 listed in this version's definition; operating conditions are not elaborated here in the original. Key observations: Chinese original / 中文原文：2. 杀青：本版定义列示的第2环节；原文未在此展开操作条件。 关键观察： T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF). | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Chinese original / 中文原文：T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像） | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf 3. Air-cooling ： The third stage in this version's definition; the original does not detail operating conditions here. Key observations: Chinese original / 中文原文：3. 清风：本版定义列示的第3环节；原文未在此展开操作条件。 关键观察： T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF). | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Chinese original / 中文原文：T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像） | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf 4. Straightening ： Stage 4 listed in this version’s definition; operational conditions are not expanded here. Key observations: Chinese original / 中文原文：4. 理条：本版定义列示的第4环节；原文未在此展开操作条件。 关键观察： T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF). | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Chinese original / 中文原文：T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像） | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf 5. Shaping ： Stage 5 listed in this version's definition; operating conditions are not elaborated here in the original. Key observations: Chinese original / 中文原文：5. 整形：本版定义列示的第5环节；原文未在此展开操作条件。 关键观察： T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF). | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Chinese original / 中文原文：T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像） | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf 6. Baking ： The sixth stage in this version's definition; the original does not detail operating conditions here. Key observations: Chinese original / 中文原文：6. 烘焙：本版定义列示的第6环节；原文未在此展开操作条件。 关键观察： T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF). | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Chinese original / 中文原文：T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像） | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 Taojiang Zhuye GI sensory characteristics (a shared overview for three processing methods): flat, smooth and sword-like, green like dark jade. ； Yellow green, clear and bright ； Rich chestnut aroma ； Fresh and mellow ； Tender-green and bright 。 Chinese original / 中文原文：桃江竹叶地标感官特色（三种加工方式共用总述）：扁平光滑似剑，色绿似墨玉；黄绿、清澈明亮；栗香浓郁；鲜醇；嫩绿、明亮。 Evidence Status: primary_source_verified； Location in the source: Item 985, (VI) 1, page 2894 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第985项（六）1，页2894；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements. | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf Chinese original / 中文原文：国家知识产权局第640号公告附件：地理标志产品保护要求 | https://www.cnipa.gov.cn/attach/0/20250826010509.pdf T/HNTI 057—2023, Table 1 / Special Grade ： Flat, straight, elegant strips resembling bamboo leaves, lustrous emerald green with partly concealed down; high, lasting tender aroma; fresh brisk taste with returning sweetness; bright tender-green liquor; and even, bright tender-green infused leaves. Chinese original / 中文原文：T/HNTI 057—2023 表1／特级：条索扁平挺秀、形似竹叶，色泽翠绿润、隐毫显；嫩香高长；鲜爽回甘；嫩绿明亮；嫩绿明亮、匀齐。 Evidence Status: primary_source_verified； Location in the source: PDF page 6 (printed page 2), Table 1, special-grade row ； Scope: Quality requirements for named grades in the 2023 group standard, not this library's specimen assessment. Retained alongside the existing GI overview. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第6页（印刷页2）表1 特级行；适用范围：2023团体标准具名等级品质要求，不是本馆实物审评；与已有地标总述并列保存。 T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF). | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Chinese original / 中文原文：T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像） | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf T/HNTI 057—2023 Table 1 / Grade I. ： Flat strands resembling bamboo leaves, green and lustrous with inconspicuous down; high, lasting fresh fragrance; fresh and mellow with a sweet aftertaste; yellow-green and bright liquor; tender yellow-green infused leaves, fairly even and bright. Chinese original / 中文原文：T/HNTI 057—2023 表1／一级：条索扁平、形似竹叶，色泽绿润、隐毫；清香高长；鲜醇回甘；黄绿明亮；嫩黄绿、较匀亮。 Evidence Status: primary_source_verified； Location in the source: PDF page 6 (printed page 2), Table 1, Grade 1 row ； Scope: Quality requirements for named grades in the 2023 group standard, not this library's specimen assessment. Retained alongside the existing GI overview. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第6页（印刷页2）表1 一级行；适用范围：2023团体标准具名等级品质要求，不是本馆实物审评；与已有地标总述并列保存。 T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF). | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Chinese original / 中文原文：T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像） | https://file.jgvogel.cn/134/upload/resources/file/492524.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Protection requirements in Announcement No. 640 Chinese original / 中文原文：第640号公告保护要求 Based on the complete product section in the attachment to Announcement No. 640 of 2025. Administrative names follow that edition. Sensory versions and processing groups are retained separately; the GI product is not equivalent to every product from the same region or range. Chinese original / 中文原文：依据2025年第640号公告附件本产品完整章节。行政名称按该版文件；感官版本和加工分组分别保留，地标产品不等同所有同地域或同系列商品。 Protected geographical area ： 15 townships/towns in Taojiang County: Taohuajiang Town, Fuqiushan Township, Gaoqiao Township, Zhanxi Town, Xiushan Town, Santangjie Town, Lucidu Town, Daligang Town, Zhabu Hui Ethnic Township, Wutan Town, Majitang Town, Shiniujiang Town, Niutian Town, Songmutang Town, and Huishangang Town. Chinese original / 中文原文：保护产地范围：桃江县桃花江镇、浮邱山乡、高桥乡、沾溪镇、修山镇、三堂街镇、鸬鹚渡镇、大栗港镇、鲊埠回族乡、武潭镇、马迹塘镇、石牛江镇、牛田镇、松木塘镇、灰山港镇等15个乡镇。 Applicant ： Taojiang County Tea Industry Association. Chinese original / 中文原文：申请人：桃江县茶业协会。 Raw materials & cultivars ： The original lists Bixiangzao, Zhuyeqi and Huangjin Tea. The cultivar spelling in the document is retained and not silently normalised to another registered cultivar name. Chinese original / 中文原文：原料与品种：原文列碧湘早、槠叶齐和黄金茶；保留文件品种字形，不擅自统一为另一个登记品种名。 Harvest requirements ： Pick before Qingming. Special grade mainly uses single buds or one bud with one newly opening leaf; first grade mainly uses one bud with one open leaf. Chinese original / 中文原文：采收要求：清明前采摘，特级以单芽或一芽一叶初展、一级以一芽一叶开展为主。 Processing version ： Three versions: fully manual, mechanical pan-firing with manual finishing, and fully mechanical. The manual section's Special Grade 1 and Special Grade 2 fresh-leaf names are retained as written, not changed to the picking section's special grade and Grade 1. Chinese original / 中文原文：加工版本：分全手工、机械炒制加手工辉锅及全机械三种；全手工段所列特一级、特二级鲜叶名称按原文保留，不改写为采摘段特级、一级。 https://www.cnipa.gov.cn/attach/0/20250826010509.pdf#page=2893 The 2023 association standard's special- and first-grade sensory descriptions are retained separately, not merged with the 2025 GI overview into a unified grade. Chinese original / 中文原文：2023团标的特级/一级感官分行保存，不与2025地标总述合并成统一等级。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： A targeted search found a 2026 Taojiang news report. After opening it and checking the URL, it proved to have been reviewed in v13 and was not counted as a new channel. The previously rejected packaging image was not downloaded again; no new image was approved in this round. Chinese original / 中文原文：实物图核查：定向搜索命中2026桃江新闻报道，打开后对照URL发现已在v13查过，未计新渠道；没有重下载已拒包装图，本轮未新增通过。 Review date ：2026-10-14 Chinese original / 中文原文：核查日期：2026-10-14 Yishui Green Tea Chinese original / 中文原文：沂水绿茶 Shandong · Yuandongtou, Gaozhuang, Xiawei, Quanzhuang, Cuijiayu, Huangshanpu, Xujiahu, Sishilibao, Zhuge, Daotuo, Gaoqiao, Shagou, Mazhan, Yangzhuang and Fuguanzhuang towns; Longjiaquan and Yicheng subdistricts; and Quanli Township in Yishui County, Linyi, Shandong Province. Chinese original / 中文原文：山东 · 山东省临沂市沂水县院东头镇、高庄镇、夏蔚镇、泉庄镇、崔家峪镇、黄山铺镇、许家湖镇、四十里堡镇、龙家圈街道、诸葛镇、沂城街道、道托镇、高桥镇、沙沟镇、圈里乡、马站镇、杨庄镇、富官庄镇 identity： Yishui Green Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements. Chinese original / 中文原文：identity：沂水绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Fresh-leaf preparation → heat-fixing → straightening → shaping → final pan-drying → hand refining. 1. Fresh-leaf preparation. Use low temperature and high humidity, spreading thinly for a prolonged period until the buds and leaves soften and darken. 2. Heat-fixing. Heat-fix rapidly at high temperature, thoroughly and evenly. Spread to cool in a layer 2–4 cm deep for 15–20 minutes. 3. Straightening. Straighten quickly, then cool until pliable; use a constant temperature of approximately 40°C and light pressure, to a weight loss of 40%–50%. 4. Shaping. Allow approximately 20 minutes. Fry in a trough pan until the bud tips become firm and can be felt against the hand, with a weight loss of 60%. 5. Final pan-drying. Finish to a smooth, straight form, fully drying the tea and enhancing its aroma. Stop when the leaves crumble to powder when rubbed by hand and moisture content is at most 6.5%. 6. Hand refining. Mainly by hand, use air separation or manual bamboo-sieve sorting to remove flakes and broken leaves, screen out tea dust, and package. Chinese original / 中文原文：process：鲜叶处理→杀青→理条→整形→辉锅干燥→手工精制。1.鲜叶处理。低温高湿，薄摊长放；至芽叶柔软、叶色变暗。2.杀青。高温快杀，透杀匀杀；摊凉，厚度为2～4cm，时间15-20分钟。3.理条。快理凉软，恒温轻压，温度40℃左右，失重率达40%～50%。4.整形。约20分钟。茶叶在槽锅内炒至芽尖部发硬，有触手感，失重率达60%。5.辉锅干燥。平滑挺锅，足干提香。手捻茶叶成粉末，水分在6.5%以下即可。6.手工精制。以手工为主，用风选或手工篾，除去片、断碎茶叶，筛去茶末，包装 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Curled tea. Dry-leaf appearance: curled, tight and uniform strips; depending on grade, colour ranges from vivid green to dark green, without dry yellowing or broken pieces. Internal quality: high aroma, ranging from tender chestnut notes to a clean, characteristic aroma; liquor ranging from bright tender green to bright yellow-green, without cloudiness; rich, mellow taste without off-flavours; infused leaves ranging from bright tender green to bright yellow-green. Flat tea. Dry-leaf appearance: smooth, flat and straight, ranging from smooth to flattened; colour ranges from tender green to yellow-green, uniform and clean. Internal quality: pronounced chestnut aroma, ranging from tender to clean and characteristic; rich, mellow taste without off-flavours; liquor ranging from bright tender green to bright yellow-green; infused leaves ranging from bright tender green to bright yellow. Chinese original / 中文原文：quality：老曲形茶。外形：条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，不枯黄、断碎。内质：香气高，从嫩栗香到纯正；汤色从嫩绿明亮到黄绿明亮，不浑浊；滋味浓醇，无异味；叶底从嫩绿明亮到黄绿明亮。扁形茶。外形：光扇平直，从光滑到扁平：色泽从嫩绿到黄绿，匀整洁净。内质：栗香浓郁，从嫩香到纯正；滋味醇厚，无异味；汤色从嫩绿明亮到黄绿明亮；叶底从嫩绿明亮到黄亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / original process sequence (including strip straightening and final pan-firing). Chinese original / 中文原文：逐步工序 / 第646号公告 / 原文加工流程（含理条、辉锅） Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Fresh-leaf treatment ： Step 1 for this product version in the cited protection requirements: fresh-leaf treatment. Key observations: Chinese original / 中文原文：1. 鲜叶处理：所引保护要求中本产品版本的第1道环节：鲜叶处理。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Straightening ： Step 3 for this product version in the cited protection requirements: leaf alignment. Key observations: Chinese original / 中文原文：3. 理条：所引保护要求中本产品版本的第3道环节：理条。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Shaping ： Stage 4 of this product version in the cited protection requirements: shaping. Key observations: Chinese original / 中文原文：4. 整形：所引保护要求中本产品版本的第4道环节：整形。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Finishing pan-firing and drying ： Fifth stage of this product version in the cited protection requirements: final pan-firing and drying. Key observations: Chinese original / 中文原文：5. 辉锅干燥：所引保护要求中本产品版本的第5道环节：辉锅干燥。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Manual refining ： Stage 6 of this product version in the cited protection requirements: manual refining. Key observations: Chinese original / 中文原文：6. 手工精制：所引保护要求中本产品版本的第6道环节：手工精制。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Curled tea. Dry-leaf appearance: curled, tight and uniform strips; depending on grade, colour ranges from vivid green to dark green, without dry yellowing or broken pieces. Internal quality: high aroma, ranging from tender chestnut notes to a clean, characteristic aroma; liquor ranging from bright tender green to bright yellow-green, without cloudiness; rich, mellow taste without off-flavours; infused leaves ranging from bright tender green to bright yellow-green. Flat tea. Dry-leaf appearance: smooth, flat and straight, ranging from smooth to flattened; colour ranges from tender green to yellow-green, uniform and clean. Internal quality: pronounced chestnut aroma, ranging from tender to clean and characteristic; rich, mellow taste without off-flavours; liquor ranging from bright tender green to bright yellow-green; infused leaves ranging from bright tender green to bright yellow. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：老曲形茶。外形：条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，不枯黄、断碎。内质：香气高，从嫩栗香到纯正；汤色从嫩绿明亮到黄绿明亮，不浑浊；滋味浓醇，无异味；叶底从嫩绿明亮到黄绿明亮。扁形茶。外形：光扇平直，从光滑到扁平：色泽从嫩绿到黄绿，匀整洁净。内质：栗香浓郁，从嫩香到纯正；滋味醇厚，无异味；汤色从嫩绿明亮到黄绿明亮；叶底从嫩绿明亮到黄亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 467. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第467页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / Curled (the original writes “old-curved”). ： Dry-leaf appearance: curled, tightly formed, even strips, emerald green to dark green, without withered yellow colour or breakage. Liquor colour: bright tender green to bright yellow-green, not cloudy. Aroma: pronounced, from tender chestnut fragrance to clean and characteristic. Taste: rich and mellow, without off-flavors. Infused leaves: bright tender green to bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 卷曲形（原文作老曲形）：干茶外形：条索卷曲、紧结、匀整；翠绿到墨绿，不枯黄、断碎；汤色：嫩绿明亮到黄绿明亮，不浑浊；香气：香气高，从嫩栗香到纯正；滋味：浓醇，无异味；叶底：嫩绿明亮到黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 467–469, Yishui Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第467—469页，沂水绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / flat form (the original wording for smooth, flat and straight contains a typo) ： Dry-leaf appearance: smooth, flat, and straight, ranging from smooth to flat; tender green to yellow-green, even and clean. Liquor colour: bright tender green to bright yellow-green. Aroma: rich chestnut fragrance, ranging from tender to clean and characteristic. Taste: mellow and full, without off-flavors. Infused leaves: bright tender green to bright yellow. Chinese original / 中文原文：2025地理标志保护要求 / 扁形（原文作光扇平直）：干茶外形：光扇平直，从光滑到扁平；嫩绿到黄绿，匀整洁净；汤色：嫩绿明亮到黄绿明亮；香气：栗香浓郁，从嫩香到纯正；滋味：醇厚，无异味；叶底：嫩绿明亮到黄亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 467–469, Yishui Green Tea: quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第467—469页，沂水绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Yuandongtou, Gaozhuang, Xiawei, Quanzhuang, Cuijiayu, Huangshanpu, Xujiahu, Sishilibao, Zhuge, Daotuo, Gaoqiao, Shagou, Mazhan, Yangzhuang and Fuguanzhuang towns; Longjiaquan and Yicheng subdistricts; and Quanli Township in Yishui County, Linyi, Shandong Province. Geographical coordinates: 118°13′–119°03′ E, 35°36′–36°03′ N. Chinese original / 中文原文：保护产地范围：山东省临沂市沂水县院东头镇、高庄镇、夏蔚镇、泉庄镇、崔家峪镇、黄山铺镇、许家湖镇、四十里堡镇、龙家圈街道、诸葛镇、沂城街道、道托镇、高桥镇、沙沟镇、圈里乡、马站镇、杨庄镇、富官庄镇。地理坐标：东经118°13′～119°03′，北纬35°36′～36°03′ Raw materials & cultivars ： Downy, heavy-bud cultivars, Huangshan local population, high-mountain tea, Fuding-series teas, Jiukang, and others. Chinese original / 中文原文：原料与品种：多毫芽重型品种，黄山群体种，高山茶及福鼎系列茶、久抗等品种 Growing environment ： Deep golden-yellow soil in mountain clearings with slopes under 15°, or gentle slopes with soil at least 1 m deep; pH 4.5–6.5. Chinese original / 中文原文：生长环境：土层深厚的金黄壤，坡度小于15°的山间隙地、土层在1m以上的缓坡地，pH值4.5～6.5 Plucking requirements ： From early April to around Grain Rain, pick tender shoots at the right time, with plump buds Chinese original / 中文原文：采摘要求：4月初至谷雨前后，适时嫩采，芽苞肥壮 Processing requirements ： Fresh-leaf preparation → heat-fixing → straightening → shaping → final pan-drying → hand refining. 1. Fresh-leaf preparation. Use low temperature and high humidity, spreading thinly for a prolonged period until the buds and leaves soften and darken. 2. Heat-fixing. Heat-fix rapidly at high temperature, thoroughly and evenly. Spread to cool in a layer 2–4 cm deep for 15–20 minutes. 3. Straightening. Straighten quickly, then cool until pliable; use a constant temperature of approximately 40°C and light pressure, to a weight loss of 40%–50%. 4. Shaping. Allow approximately 20 minutes. Fry in a trough pan until the bud tips become firm and can be felt against the hand, with a weight loss of 60%. 5. Final pan-drying. Finish to a smooth, straight form, fully drying the tea and enhancing its aroma. Stop when the leaves crumble to powder when rubbed by hand and moisture content is at most 6.5%. 6. Hand refining. Mainly by hand, use air separation or manual bamboo-sieve sorting to remove flakes and broken leaves, screen out tea dust, and package. Chinese original / 中文原文：加工要求：鲜叶处理→杀青→理条→整形→辉锅干燥→手工精制。1.鲜叶处理。低温高湿，薄摊长放；至芽叶柔软、叶色变暗。2.杀青。高温快杀，透杀匀杀；摊凉，厚度为2～4cm，时间15-20分钟。3.理条。快理凉软，恒温轻压，温度40℃左右，失重率达40%～50%。4.整形。约20分钟。茶叶在槽锅内炒至芽尖部发硬，有触手感，失重率达60%。5.辉锅干燥。平滑挺锅，足干提香。手捻茶叶成粉末，水分在6.5%以下即可。6.手工精制。以手工为主，用风选或手工篾，除去片、断碎茶叶，筛去茶末，包装 Sensory qualities ： Curled tea. Dry-leaf appearance: curled, tight and uniform strips; depending on grade, colour ranges from vivid green to dark green, without dry yellowing or broken pieces. Internal quality: high aroma, ranging from tender chestnut notes to a clean, characteristic aroma; liquor ranging from bright tender green to bright yellow-green, without cloudiness; rich, mellow taste without off-flavours; infused leaves ranging from bright tender green to bright yellow-green. Flat tea. Dry-leaf appearance: smooth, flat and straight, ranging from smooth to flattened; colour ranges from tender green to yellow-green, uniform and clean. Internal quality: pronounced chestnut aroma, ranging from tender to clean and characteristic; rich, mellow taste without off-flavours; liquor ranging from bright tender green to bright yellow-green; infused leaves ranging from bright tender green to bright yellow. Chinese original / 中文原文：感官品质：老曲形茶。外形：条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，不枯黄、断碎。内质：香气高，从嫩栗香到纯正；汤色从嫩绿明亮到黄绿明亮，不浑浊；滋味浓醇，无异味；叶底从嫩绿明亮到黄绿明亮。扁形茶。外形：光扇平直，从光滑到扁平：色泽从嫩绿到黄绿，匀整洁净。内质：栗香浓郁，从嫩香到纯正；滋味醇厚，无异味；汤色从嫩绿明亮到黄绿明亮；叶底从嫩绿明亮到黄亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=467 Some words or parameters in the original appear anomalous. This entry organises only the source descriptions and does not use questionable physicochemical values to draw nutritional, health or production conclusions. Chinese original / 中文原文：原件个别字词或参数存在异常；本条只整理来源描述，不引用其可疑理化数值作为营养、健康或生产结论。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： The original Dazhong Network Shandong News photography feature by Yang Zhenyong explicitly identifies Mengshan Longwu from Yuandongtou, Yishui. All 12 original images were inspected individually: gardens, people, packaging, and processing. In the hand-held-leaf photo, finished tea cannot reliably be distinguished from an intermediate processing state, so it was provisionally rejected. The tea-demonstration image showing pouring does not clearly identify tea liquor. The new manufacturer entry mslwtea closed the connection when actually accessed; its album cannot be described as reviewed. CNPP supplied brand information without a named-product album. Chinese original / 中文原文：实物图核查：大众网山东新闻摄影杨振勇专题原页明确沂水院东头蒙山龙雾，12原图实际逐图看过：园景、人物、包装、工序；手托茶叶照片不能可靠区分成品与加工中间态，暂拒绝；茶艺倒水图未明确辨认茶汤。新厂家入口mslwtea实际访问连接关闭，不能称看过相册。CNPP为品牌信息未提供具名产品相册。 Review date ：2026-10-14 Chinese original / 中文原文：核查日期：2026-10-14 Junan Green Tea Chinese original / 中文原文：莒南绿茶 Shandong · Thirteen towns and townships in Junan County, Linyi City, Shandong: Zhubian, Zhuanggang, Tuanlin, Zhulu, Fangqian, Wentuan, Pingshang and Laopo towns; Xianggou Township; and Shizilu, Xiangdi, Tingshui and Shilianzi towns. Chinese original / 中文原文：山东 · 山东省临沂市莒南县洙边镇、壮岗镇、团林镇、朱芦镇、坊前镇、文疃镇、坪上镇、涝坡镇、相沟乡、十字路镇、相邸镇、汀水镇、石莲子镇等13个乡镇 identity： Junan Green Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements. Chinese original / 中文原文：identity：莒南绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： (1) Curled tea. Dry-leaf appearance: curled, tightly formed, even strips; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: pronounced aroma, ranging from tender chestnut fragrance to clean and characteristic; liquor colour ranges from bright tender green to bright yellow-green, but must not be cloudy; taste is rich and mellow, without off-flavors; infused leaves range from bright tender green to bright yellow-green. (2) Flat tea. Dry-leaf appearance: smooth, flat, and straight, ranging from smooth to flat by grade; colour ranges from tender green to yellow-green, even and clean. Internal qualities: rich chestnut aroma, ranging from tender-leaf fragrance to clean and characteristic; taste is mellow and full, without off-flavors; liquor colour ranges from bright tender green to bright yellow-green; infused leaves range from bright tender green to bright yellow. (3) Needle-shaped tea. Dry-leaf appearance: flat and upright, lustrous green and uniform. Internal qualities: pronounced, lasting chestnut aroma; clear tender-green liquor colour; fresh, mellow, refreshing taste; bright, even, tender-green infused leaves. Chinese original / 中文原文：quality：（1）卷曲形茶。外形：条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎。内质：香气高，从嫩栗香到纯正；汤色从嫩绿明亮到黄绿明亮，但不得浑浊；滋味浓醇、无异味；叶底从嫩绿明亮到黄绿明亮。（2）扁形茶。外形：光扁平直，不同级别茶叶从光滑到扁平；色泽从嫩绿到黄绿，匀整洁净。内质：栗香浓郁，从嫩香到纯正；滋味醇厚，无异味；汤色从嫩绿明亮到黄绿明亮；叶底从嫩绿明亮到黄亮。（3）针形茶。外形：扁平挺直，绿润匀齐。内质：栗香高而持久，汤色嫩绿清澈；滋味鲜醇爽口；叶底嫩绿明亮均匀 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： (1) Curled tea. Dry-leaf appearance: curled, tightly formed, even strips; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: pronounced aroma, ranging from tender chestnut fragrance to clean and characteristic; liquor colour ranges from bright tender green to bright yellow-green, but must not be cloudy; taste is rich and mellow, without off-flavors; infused leaves range from bright tender green to bright yellow-green. (2) Flat tea. Dry-leaf appearance: smooth, flat, and straight, ranging from smooth to flat by grade; colour ranges from tender green to yellow-green, even and clean. Internal qualities: rich chestnut aroma, ranging from tender-leaf fragrance to clean and characteristic; taste is mellow and full, without off-flavors; liquor colour ranges from bright tender green to bright yellow-green; infused leaves range from bright tender green to bright yellow. (3) Needle-shaped tea. Dry-leaf appearance: flat and upright, lustrous green and uniform. Internal qualities: pronounced, lasting chestnut aroma; clear tender-green liquor colour; fresh, mellow, refreshing taste; bright, even, tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：（1）卷曲形茶。外形：条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎。内质：香气高，从嫩栗香到纯正；汤色从嫩绿明亮到黄绿明亮，但不得浑浊；滋味浓醇、无异味；叶底从嫩绿明亮到黄绿明亮。（2）扁形茶。外形：光扁平直，不同级别茶叶从光滑到扁平；色泽从嫩绿到黄绿，匀整洁净。内质：栗香浓郁，从嫩香到纯正；滋味醇厚，无异味；汤色从嫩绿明亮到黄绿明亮；叶底从嫩绿明亮到黄亮。（3）针形茶。外形：扁平挺直，绿润匀齐。内质：栗香高而持久，汤色嫩绿清澈；滋味鲜醇爽口；叶底嫩绿明亮均匀 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 472. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第472页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / Curled. ： Dry-leaf appearance: curled, tight, uniform strips, vivid green to dark green, without dry yellowing or broken pieces. Liquor colour: bright tender green to bright yellow-green, without cloudiness. Aroma: high, ranging from tender chestnut notes to clean and characteristic. Taste: rich and mellow, without off-flavours. Infused leaves: bright tender green to bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 卷曲形：干茶外形：条索卷曲、紧结、匀整；翠绿到墨绿，不得枯黄、断碎；汤色：嫩绿明亮到黄绿明亮，不得浑浊；香气：香气高，从嫩栗香到纯正；滋味：浓醇、无异味；叶底：嫩绿明亮到黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 472–474, Junan Green Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第472—474页，莒南绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 geographical indication protection requirements / flat-shaped ： Dry-leaf appearance: flat and straight, ranging from smooth to flat; tender green to yellow-green, even and clean. Liquor colour: bright tender green to bright yellow-green. Aroma: rich chestnut, ranging from tender to clean and characteristic. Taste: mellow and full, without off-flavours. Infused leaves: bright tender green to bright yellow. Chinese original / 中文原文：2025地理标志保护要求 / 扁形：干茶外形：光扁平直，从光滑到扁平；嫩绿到黄绿，匀整洁净；汤色：嫩绿明亮到黄绿明亮；香气：栗香浓郁，从嫩香到纯正；滋味：醇厚，无异味；叶底：嫩绿明亮到黄亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 472–474, Junan Green Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第472—474页，莒南绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 geographical indication protection requirements / needle-shaped ： Dry-leaf appearance: flat and straight, lustrous green and even. Liquor colour: clear tender green. Aroma: high, lasting chestnut. Taste: fresh, mellow and refreshing. Infused leaves: even, bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 针形：干茶外形：扁平挺直，绿润匀齐；汤色：嫩绿清澈；香气：栗香高而持久；滋味：鲜醇爽口；叶底：嫩绿明亮均匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 472–474, Junan Green Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第472—474页，莒南绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Thirteen towns and townships in Junan County, Linyi City, Shandong: Zhubian, Zhuanggang, Tuanlin, Zhulu, Fangqian, Wentuan, Pingshang and Laopo towns; Xianggou Township; and Shizilu, Xiangdi, Tingshui and Shilianzi towns. Coordinates: 118°33′–119°11′ E, 35°06′–35°24′ N. Chinese original / 中文原文：保护产地范围：山东省临沂市莒南县洙边镇、壮岗镇、团林镇、朱芦镇、坊前镇、文疃镇、坪上镇、涝坡镇、相沟乡、十字路镇、相邸镇、汀水镇、石莲子镇等13个乡镇。地理坐标：东经118°33′～119°11′，北纬35°06′～35°24′ Raw materials & cultivars ： Mainly Fuding Dabaicha, Qimen Chuyeqi and Huangshan local populations, supplemented by quality clonal cultivars including Longjing Changye, Yingshuang, Zhenong 139, Tieguanyin and TTES No. 7, and quality seed-propagated populations such as Jiukeng. Chinese original / 中文原文：原料与品种：福鼎大白、祁门褚叶齐、黄山群体为主；龙井长叶、迎霜、浙农139、铁观音、台茶7号等无性系茶树良种及“鸠坑”等有性系茶树良种为辅 Growing environment ： Select Junan Green Tea sites that can be irrigated during drought and drained during flooding, with unpolluted soil and irrigation water, away from factories and mines. Chinese original / 中文原文：生长环境：莒南绿茶的产地选择旱能浇、涝能排，土壤、灌溉水无污染，远离厂矿企业 Plucking requirements ： Under good soil and fertility conditions, develop a high-quality, stable-yield canopy through appropriate pruning combined with timely, staged harvesting to the required standard. Chinese original / 中文原文：采摘要求：在良好土肥条件下，通过合理的修剪，结合按标准、分批、及时采摘，培养优质稳产型树冠 Sensory qualities ： (1) Curled tea. Dry-leaf appearance: curled, tightly formed, even strips; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: pronounced aroma, ranging from tender chestnut fragrance to clean and characteristic; liquor colour ranges from bright tender green to bright yellow-green, but must not be cloudy; taste is rich and mellow, without off-flavors; infused leaves range from bright tender green to bright yellow-green. (2) Flat tea. Dry-leaf appearance: smooth, flat, and straight, ranging from smooth to flat by grade; colour ranges from tender green to yellow-green, even and clean. Internal qualities: rich chestnut aroma, ranging from tender-leaf fragrance to clean and characteristic; taste is mellow and full, without off-flavors; liquor colour ranges from bright tender green to bright yellow-green; infused leaves range from bright tender green to bright yellow. (3) Needle-shaped tea. Dry-leaf appearance: flat and upright, lustrous green and uniform. Internal qualities: pronounced, lasting chestnut aroma; clear tender-green liquor colour; fresh, mellow, refreshing taste; bright, even, tender-green infused leaves. Chinese original / 中文原文：感官品质：（1）卷曲形茶。外形：条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎。内质：香气高，从嫩栗香到纯正；汤色从嫩绿明亮到黄绿明亮，但不得浑浊；滋味浓醇、无异味；叶底从嫩绿明亮到黄绿明亮。（2）扁形茶。外形：光扁平直，不同级别茶叶从光滑到扁平；色泽从嫩绿到黄绿，匀整洁净。内质：栗香浓郁，从嫩香到纯正；滋味醇厚，无异味；汤色从嫩绿明亮到黄绿明亮；叶底从嫩绿明亮到黄亮。（3）针形茶。外形：扁平挺直，绿润匀齐。内质：栗香高而持久，汤色嫩绿清澈；滋味鲜醇爽口；叶底嫩绿明亮均匀 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=472 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Jiaonan Green Tea Chinese original / 中文原文：胶南绿茶 Shandong · The Zhushan, Tieshan and Cangmashan mountain ranges around Haiqing, Dachang, Zhangjialou, Cangnan, Dacun, Liuwang, Baoshan, Liwuguan and Wangtai towns, and Tieshan, Yinzhu and Lingshanwei subdistricts in Jiaonan, covering 163 villages in 14 towns, subdistricts and zones. Chinese original / 中文原文：山东 · 胶南市海青镇、大场镇、张家楼镇、藏南镇、大村镇、六汪镇、宝山镇、理务关镇、王台镇、铁山街道办、隐珠街道办、灵山卫街道办一带的珠山山脉、铁山山脉和藏马山山脉，辖14个镇（办、区）的163村 identity： Jiaonan Green Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements. Chinese original / 中文原文：identity：胶南绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Jiaonan Green Tea, with no grades distinguished in the original: larger, more robust and heavier than southern tea, lustrous dark green. Chinese original / 中文原文：appearance：第646号公告：胶南绿茶（原文未分等级）：较南茶硕壮重实，色泽墨绿油润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Jiaonan Green Tea, with no grades distinguished in the original: rich, high and lasting chestnut fragrance. Chinese original / 中文原文：aroma：第646号公告：胶南绿茶（原文未分等级）：栗香浓郁高长 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Jiaonan Green Tea (ungraded original): fresh, mellow and refreshing. Chinese original / 中文原文：taste：第646号公告：胶南绿茶（原文未分等级）：鲜醇爽口 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Plump shoots and thick leaves, larger and more substantial than southern tea, lustrous dark green; a rich, high, lasting chestnut aroma; yellow-green liquor described as brighter than southern tea; a fresh, mellow, refreshing taste; and even, bright yellow-green infused leaves. Chinese original / 中文原文：quality：芽叶肥壮，叶片厚，外形较南茶硕壮重实，色泽墨绿油润；栗香浓郁高长；汤色黄绿较南茶明亮；滋味鲜醇爽口；叶底黄绿匀亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Plump shoots and thick leaves, larger and more substantial than southern tea, lustrous dark green; a rich, high, lasting chestnut aroma; yellow-green liquor described as brighter than southern tea; a fresh, mellow, refreshing taste; and even, bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：芽叶肥壮，叶片厚，外形较南茶硕壮重实，色泽墨绿油润；栗香浓郁高长；汤色黄绿较南茶明亮；滋味鲜醇爽口；叶底黄绿匀亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 475. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第475页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Jiaonan Green Tea (ungraded in the original). ： Dry-leaf appearance: larger, more robust and weightier than southern tea, dark green and glossy. Liquor colour: yellow-green and brighter than southern tea. Aroma: rich, high and lasting chestnut notes. Taste: fresh, mellow and refreshing. Infused leaves: yellow-green, uniform and bright. Chinese original / 中文原文：第646号公告：胶南绿茶（原文未分等级）：干茶外形：较南茶硕壮重实，色泽墨绿油润；汤色：黄绿较南茶明亮；香气：栗香浓郁高长；滋味：鲜醇爽口；叶底：黄绿匀亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 annex PDF from page 475, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第475页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： The Zhushan, Tieshan, and Zangmashan mountain ranges around Haiqing, Dachang, Zhangjialou, Zangnan, Dacun, Liuwang, Baoshan, Liwuguan, and Wangtai towns, and Tieshan, Yinzhu, and Lingshanwei subdistricts in Jiaonan City, covering 163 villages in 14 towns, subdistricts, and zones. Geographic coordinates: 119°30′–120°11′ E, 35°35′–36°08′ N. Chinese original / 中文原文：保护产地范围：胶南市海青镇、大场镇、张家楼镇、藏南镇、大村镇、六汪镇、宝山镇、理务关镇、王台镇、铁山街道办、隐珠街道办、灵山卫街道办一带的珠山山脉、铁山山脉和藏马山山脉，辖14个镇（办、区）的163村。地理坐标：东经119°30′～120°11′，北纬35°35′～36°08′ Raw materials & cultivars ： Jiaonan green tea planting must use superior cultivars selected and acclimatized locally. Chinese original / 中文原文：原料与品种：胶南绿茶种植必须选用当地选育驯化的优良品种 Growing environment ： Choose a sunny, sheltered mid-slope or hilly site, preferably with a gradient no greater than 25°. The soil should be acidic or slightly acidic, with pH 4.5–6.5 and no higher than 6.5; fertile sandy loam is preferred. The soil profile should be at least 80–100 cm deep, with no hardpan in the subsoil and an active topsoil layer at least 40 cm thick. The tea garden must have access to water, with the groundwater table below 100 cm. Chinese original / 中文原文：生长环境：选择背风向阳的半山坡或丘陵地，坡度以不超过25°为宜。土壤质地要求呈酸性或微酸性，pH值4.5～6.5，最高不超过6.5，土质以肥沃的砂质壤土为宜。土层结构要求深80～100cm以上，底土不具硬盘层，活土层厚度在40cm以上。茶地要求有水源条件，地下水位应在100cm以下 Plucking requirements ： The picking period is late April or early May. In the early spring-tea period retain small 'coin' leaves, later retain one leaf, and for summer and autumn tea preferably retain fish leaves; also pick out paired dormant shoots. In each season, pick frequently in successive periods and batches: take higher growth and leave lower growth, take the centre and leave both sides. Combine picking with plant maintenance through reasonable, timely, repeated batch picking. Stop picking between the White Dew and Autumn Equinox solar terms, before the tea bushes stop growing; this is known as closing the garden. Chinese original / 中文原文：采摘要求：采摘时间为4月下旬或5月上旬。春茶前期留钱叶，后期留1叶，夏秋茶留鱼叶采较为理想，同时采净对夹叶。各季茶要分期、分批、多次勤采，采高留低，采中央，留两则，做到“合理、及时、分批、多次采”，采养结合。在茶树停止生长前的“白露”与“秋分”之间停止采摘，即封园 Sensory qualities ： Plump shoots and thick leaves, larger and more substantial than southern tea, lustrous dark green; a rich, high, lasting chestnut aroma; yellow-green liquor described as brighter than southern tea; a fresh, mellow, refreshing taste; and even, bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：芽叶肥壮，叶片厚，外形较南茶硕壮重实，色泽墨绿油润；栗香浓郁高长；汤色黄绿较南茶明亮；滋味鲜醇爽口；叶底黄绿匀亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=475 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Jiaonan Green Tea: Haiqing Haibeichun producer's Lüya Chun dry-tea sample. Chinese original / 中文原文：实物图：胶南绿茶：海青海北春厂家绿芽春干茶样本 https://www.haibeichuntea.cn/uploads/allimg/171016/1-1G0161142534I.jpg https://www.haibeichuntea.cn/cy/336.html Basis for the match: The manufacturer's dedicated Lüya Chun page in its tea section is bound to the original image, which clearly shows dry tea on a white dish with a Lüya Chun name label. The manufacturer's home page states that the company developed from the former Haibeichun Tea Factory in Haiqing, Jiaonan, that its green-tea range comes from Haiqing Town, and specifically that Lüya Chun won gold in the first Jiaonan green-tea competition. The footer address is Haiqing Town, Jiaonan. Its image hash differs from the Haiqing Tea image already in the main library. Chinese original / 中文原文：对应依据：厂家茶叶栏目具名专页“绿芽春”绑定原图，图中白碟含清晰干茶并贴绿芽春名称标签。厂商首页说明由原胶南市海青海北春茶厂发展而成、系列绿茶产于海青镇，且专述绿芽春获首届胶南市绿茶评比金奖；页脚地址胶南市海青镇。与主库海青茶已有图片hash不同。 A public original manufacturer image; photographer and republication terms are undisclosed, with no separate redistribution permission obtained. Original and source are retained for private-encyclopedia reference, without inferring an open license. Chinese original / 中文原文：厂家公开原图，摄影者与转载许可未披露；未取得独立再传播许可。保留原图与出处供私有百科资料参照，不推定开放授权。 Sample scope ： Only the Lüya Chun sample displayed by Haibeichun, a manufacturer in Haiqing Town, Jiaonan. Harvest year, grade, and batch are undisclosed. It does not represent all Jiaonan Green Tea products, nor is the photograph claimed to carry separate authorization for a GI special mark. Chinese original / 中文原文：样本范围：仅指胶南海青镇海北春厂家展示的绿芽春产品样本，未披露采收年、等级或批次。不代表胶南绿茶所有产品，不主张该照片具有独立GI专用标志授权。 Rushan Green Tea Chinese original / 中文原文：乳山绿茶 Shandong · Baishatan, Dagushan, Xujia, Nanhuang, Fengjia, Xiachu, Wuji, Yazi, Zhuwang, Rushanzhai, Rushankou, Xiacun, Haiyangsuo, Yuli and the urban subdistrict office, among other areas of Rushan City. Chinese original / 中文原文：山东 · 乳山市白沙滩、大孤山、徐家、南黄、冯家、下初、午极、崖子、诸往、乳山寨、乳山口、夏村、海阳所、育黎、城区办事处等 identity： Rushan Green Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements. Chinese original / 中文原文：identity：乳山绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Rushan Green Tea has thick, plump leaves and an emerald-green colour; the dry tea, liquor colour, and infused leaves are all bright green. High-grade spring tea resembles orchids after brewing, with intact buds and leaves and strong visual appeal. Curled tea has curled, tightly formed, even strips. Across grades, its colour ranges from emerald green to dark green, liquor colour from bright tender green to bright yellow-green without cloudiness, taste is rich and mellow, and infused leaves range from bright tender green to bright yellow-green. Flat tea is smooth, flat, and straight; across grades, it ranges from smooth to flat, with colour from tender green to yellow-green, even and clean. It has a rich chestnut aroma and a mellow, full taste; liquor colour ranges from bright tender green to bright yellow-green, and infused leaves from bright tender green to bright yellow. Needle-shaped tea is flat and upright, lustrous green and uniform, with a pronounced, lasting chestnut aroma, clear tender-green liquor colour, fresh, mellow, refreshing taste, and bright, even, tender-green infused leaves. Chinese original / 中文原文：quality：乳山绿茶叶片肥厚，色泽翠绿，所制绿茶其干茶色泽、汤色和叶底均绿亮。高档春茶冲泡后形似兰花，芽叶完整，具有很高的观赏价值。卷曲形茶条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，汤色从嫩绿明亮到黄绿明亮，不浑浊，滋味浓醇，叶底从嫩绿明亮到黄绿明亮。扁形茶光扁平直，不同级别茶叶从光滑到扁平，色泽从嫩绿到黄绿，匀整洁净，栗香浓郁，滋味醇厚，汤色从嫩绿明亮到黄绿明亮，叶底从嫩绿明亮到黄亮。针形茶扁平挺直，绿润匀齐，栗香高而持久，汤色嫩绿清澈滋味鲜醇爽口，叶底嫩绿明亮均匀 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Rushan spring flat green tea — route in a 2024 on-site report. Chinese original / 中文原文：逐步工序 / 乳山春季扁形绿茶——2024年现场报道路线 The source says the tea can be marketed after these operations, without detailing drying equipment or temperatures. This does not establish identical processes for all shapes of Rushan green tea. Scope: source_scoped_variant; flat processing of Rushan's first outdoor spring tea crop in 2024. Chinese original / 中文原文：原文称完成这些工序后即可上市，未展开干燥设备和温度。不可据此推定乳山各形状绿茶流程完全一致。 适用范围：source_scoped_variant；乳山市2024年第一茬露天春茶的扁形加工 1. Spreading to air ： The original's first main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：1. 摊晾：原文列出的第1项主要环节；没有为此步给出温度或时长参数。 关键观察： 18,000 mu of open-air tea gardens in Rushan enter harvest season | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml Chinese original / 中文原文：乳山市1.8万亩露天茶园进入采摘期 | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml 2. Heat-fixing ： The original's second main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：2. 杀青：原文列出的第2项主要环节；没有为此步给出温度或时长参数。 关键观察： 18,000 mu of open-air tea gardens in Rushan enter harvest season | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml Chinese original / 中文原文：乳山市1.8万亩露天茶园进入采摘期 | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml 3. Moisture equilibration ： The third main operation listed in the original; no temperature or duration is specified for this step. Key observations: Chinese original / 中文原文：3. 回潮：原文列出的第3项主要环节；没有为此步给出温度或时长参数。 关键观察： 18,000 mu of open-air tea gardens in Rushan enter harvest season | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml Chinese original / 中文原文：乳山市1.8万亩露天茶园进入采摘期 | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml 4. Straightening ： Main stage 4 listed in the original; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：4. 理条：原文列出的第4项主要环节；没有为此步给出温度或时长参数。 关键观察： 18,000 mu of open-air tea gardens in Rushan enter harvest season | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml Chinese original / 中文原文：乳山市1.8万亩露天茶园进入采摘期 | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml 5. Flattening ： The original's fifth main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：5. 压扁：原文列出的第5项主要环节；没有为此步给出温度或时长参数。 关键观察： 18,000 mu of open-air tea gardens in Rushan enter harvest season | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml Chinese original / 中文原文：乳山市1.8万亩露天茶园进入采摘期 | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml 6. Aroma development ： The sixth main operation listed in the original; no temperature or duration is specified for this step. Key observations: Chinese original / 中文原文：6. 提香：原文列出的第6项主要环节；没有为此步给出温度或时长参数。 关键观察： 18,000 mu of open-air tea gardens in Rushan enter harvest season | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml Chinese original / 中文原文：乳山市1.8万亩露天茶园进入采摘期 | https://weihai.iqilu.com/whyaowen/2024/0506/5647323.shtml Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Rushan Green Tea has thick, plump leaves and an emerald-green colour; the dry tea, liquor colour, and infused leaves are all bright green. High-grade spring tea resembles orchids after brewing, with intact buds and leaves and strong visual appeal. Curled tea has curled, tightly formed, even strips. Across grades, its colour ranges from emerald green to dark green, liquor colour from bright tender green to bright yellow-green without cloudiness, taste is rich and mellow, and infused leaves range from bright tender green to bright yellow-green. Flat tea is smooth, flat, and straight; across grades, it ranges from smooth to flat, with colour from tender green to yellow-green, even and clean. It has a rich chestnut aroma and a mellow, full taste; liquor colour ranges from bright tender green to bright yellow-green, and infused leaves from bright tender green to bright yellow. Needle-shaped tea is flat and upright, lustrous green and uniform, with a pronounced, lasting chestnut aroma, clear tender-green liquor colour, fresh, mellow, refreshing taste, and bright, even, tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：乳山绿茶叶片肥厚，色泽翠绿，所制绿茶其干茶色泽、汤色和叶底均绿亮。高档春茶冲泡后形似兰花，芽叶完整，具有很高的观赏价值。卷曲形茶条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，汤色从嫩绿明亮到黄绿明亮，不浑浊，滋味浓醇，叶底从嫩绿明亮到黄绿明亮。扁形茶光扁平直，不同级别茶叶从光滑到扁平，色泽从嫩绿到黄绿，匀整洁净，栗香浓郁，滋味醇厚，汤色从嫩绿明亮到黄绿明亮，叶底从嫩绿明亮到黄亮。针形茶扁平挺直，绿润匀齐，栗香高而持久，汤色嫩绿清澈滋味鲜醇爽口，叶底嫩绿明亮均匀 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 526. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第526页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / curled form (no aroma given) ： Dry-leaf appearance: curled, tight, uniform strips, vivid green to dark green. Liquor colour: bright tender green to bright yellow-green, without cloudiness. Taste: rich and mellow. Infused leaves: bright tender green to bright yellow-green. Chinese original / 中文原文：2025地理标志保护要求 / 卷曲形（未给香气）：干茶外形：条索卷曲、紧结、匀整；翠绿到墨绿；汤色：嫩绿明亮到黄绿明亮，不浑浊；滋味：浓醇；叶底：嫩绿明亮到黄绿明亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 526–528, Rushan Green Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第526—528页，乳山绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 geographical indication protection requirements / flat-shaped ： Dry-leaf appearance: smooth, flat, and straight, ranging from smooth to flat; tender green to yellow-green, even and clean. Liquor colour: bright tender green to bright yellow-green. Aroma: rich chestnut fragrance. Taste: mellow and full. Infused leaves: bright tender green to bright yellow. Chinese original / 中文原文：2025地理标志保护要求 / 扁形：干茶外形：光扁平直，从光滑到扁平；嫩绿到黄绿，匀整洁净；汤色：嫩绿明亮到黄绿明亮；香气：栗香浓郁；滋味：醇厚；叶底：嫩绿明亮到黄亮 Evidence Status: primary_source_verified； Location in the source: PDF pages 526–528, Rushan Green Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第526—528页，乳山绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 geographical indication protection requirements / needle-shaped ： Dry-leaf appearance: flat and straight, lustrous green and even. Liquor colour: clear tender green. Aroma: high, lasting chestnut. Taste: fresh, mellow and refreshing. Infused leaves: even, bright tender green. Chinese original / 中文原文：2025地理标志保护要求 / 针形：干茶外形：扁平挺直，绿润匀齐；汤色：嫩绿清澈；香气：栗香高而持久；滋味：鲜醇爽口；叶底：嫩绿明亮均匀 Evidence Status: primary_source_verified； Location in the source: PDF pages 526–528, Rushan Green Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第526—528页，乳山绿茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Baishatan, Dagushan, Xujia, Nanhuang, Fengjia, Xiachu, Wuji, Yazi, Zhuwang, Rushanzhai, Rushankou, Xiacun, Haiyangsuo, Yuli and the urban subdistrict office, among other areas of Rushan City. Geographical coordinates: 121°11′00″–121°51′00″ E, 36°41′00″–37°08′00″ N. Chinese original / 中文原文：保护产地范围：乳山市白沙滩、大孤山、徐家、南黄、冯家、下初、午极、崖子、诸往、乳山寨、乳山口、夏村、海阳所、育黎、城区办事处等。地理坐标：东经121°11′00″～121°51′00″，北纬36°41′00″～37°08′00″ Raw materials & cultivars ： Principal cultivated varieties include Jiukeng, Huangshan, Fuding Dabaicha, Pingyang Tezao and the Longjing series. Chinese original / 中文原文：原料与品种：栽培主要品种有鸠坑、黄山种、福鼎大白茶、平阳特早、龙井系列等 Growing environment ： Choose a sheltered, sunny site that is lower to the south and higher to the north, with convenient access, ample water and slightly acidic soil at pH 4.5–6.5. Use gentle slopes below 25°, with deep, well-textured soil rich in secondary and trace elements such as zinc, iron, boron, calcium and magnesium. Tea gardens should be distant from settlements, cities, factories and major roads, with no nearby sources of industrial wastewater, waste gases or solid waste. Chinese original / 中文原文：生长环境：产地选择背风向阳，南低北高，交通便利，水源充足，弱酸性土壤，pH值介于4.5～6.5之间，坡度低于25度缓坡地，土壤土体深厚，质地较好，富含锌、铁、硼、钙、镁等中微量元素。茶园远离居民点、城市、工厂、公路主干道等，周围无“三废”污染源 Plucking requirements ： Picking tenderness standards vary by processing method and grade requirements. Picking balances the tea harvest with tea-plant growth Chinese original / 中文原文：采摘要求：茶叶采摘按不同加工方法，不同等级要求，有不同的嫩度标准。采摘时兼顾茶叶收获与茶树生长 Sensory qualities ： Rushan Green Tea has thick, plump leaves and an emerald-green colour; the dry tea, liquor colour, and infused leaves are all bright green. High-grade spring tea resembles orchids after brewing, with intact buds and leaves and strong visual appeal. Curled tea has curled, tightly formed, even strips. Across grades, its colour ranges from emerald green to dark green, liquor colour from bright tender green to bright yellow-green without cloudiness, taste is rich and mellow, and infused leaves range from bright tender green to bright yellow-green. Flat tea is smooth, flat, and straight; across grades, it ranges from smooth to flat, with colour from tender green to yellow-green, even and clean. It has a rich chestnut aroma and a mellow, full taste; liquor colour ranges from bright tender green to bright yellow-green, and infused leaves from bright tender green to bright yellow. Needle-shaped tea is flat and upright, lustrous green and uniform, with a pronounced, lasting chestnut aroma, clear tender-green liquor colour, fresh, mellow, refreshing taste, and bright, even, tender-green infused leaves. Chinese original / 中文原文：感官品质：乳山绿茶叶片肥厚，色泽翠绿，所制绿茶其干茶色泽、汤色和叶底均绿亮。高档春茶冲泡后形似兰花，芽叶完整，具有很高的观赏价值。卷曲形茶条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，汤色从嫩绿明亮到黄绿明亮，不浑浊，滋味浓醇，叶底从嫩绿明亮到黄绿明亮。扁形茶光扁平直，不同级别茶叶从光滑到扁平，色泽从嫩绿到黄绿，匀整洁净，栗香浓郁，滋味醇厚，汤色从嫩绿明亮到黄绿明亮，叶底从嫩绿明亮到黄亮。针形茶扁平挺直，绿润匀齐，栗香高而持久，汤色嫩绿清澈滋味鲜醇爽口，叶底嫩绿明亮均匀 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=526 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Rushan Green Tea dry leaves and liquor (Jibei Tianxiang product sample). Chinese original / 中文原文：实物图：乳山绿茶干茶与茶汤（极北天香商品样本） https://www.yinxiangmall.com/images/2020/09/29/goods_img/i8c99d4f932bee482e99fda39858e8b99.jpg https://www.yinxiangmall.com/mobile/goods.php?id=8462 Basis for the match: Product 8462 is explicitly titled Rushan Jibei Green Tea. Image 4 in the original gallery shows actual dry tea in a bamboo dish and tea liquor, with Jibei Tianxiang packaging in the background of the same frame. The back label in image 5 identifies Jibei Green Tea, origin Rushan, Shandong, and producer Weihai Jibei Tea Co., Ltd. Both actual 500 × 500-pixel images were separately viewed and checked; packaging was not used in place of dry tea. Chinese original / 中文原文：对应依据：商品8462标题明确乳山极北绿茶；原始相册第4张显示真实竹碟干茶及茶汤，同框后景为极北天香包装；第5张包装背标可读产品名称极北绿茶、产地山东乳山、生产者威海极北茶业有限公司。两张实际500×500像素分别查看核验，未用包装图替代干茶图。 The page states that some images come from the internet. No open republication license was seen; photographer and authorization chain are undisclosed. Used only as a source-identified research reference in the original private library, not as a claim of open commercial permission. Chinese original / 中文原文：页面声明部分图片来自网络，未见开放转载许可，摄影者及授权链未披露；仅作原私有资料库来源明确的研究参考，不宣称已获开放商用授权。 Sample scope ： A Jibei Tianxiang Rushan Green Tea sample shown in Yinxiangmao product 8462, whose title specifies 250g×2. Harvest/processing year and batch are unverified. The album upload path is 2020/09/29, not a production date. It does not represent every Rushan brand, grade, or shape. Chinese original / 中文原文：样本范围：印象茂商品8462所展示的极北天香乳山绿茶样本，商品标题标250g×2。采制年份和批次未核实；相册上传路径为2020/09/29，不作为生产日期；不代表乳山全部品牌、等级和形态。 Changqing Tea Chinese original / 中文原文：长清茶 Shandong · 32 administrative villages in five towns, townships or administrative offices in Changqing District, Jinan. Chinese original / 中文原文：山东 · 山东省济南市长清区5个乡镇（办事处）32个行政村 identity： Changqing Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements. Chinese original / 中文原文：identity：长清茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Changqing Tea (ungraded original): tight, curled strips, lustrous green. Chinese original / 中文原文：appearance：第646号公告：长清茶（原文未分等级）：条索卷曲紧结，色泽绿润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Changqing Tea (ungraded original): chestnut aroma. Chinese original / 中文原文：aroma：第646号公告：长清茶（原文未分等级）：板栗香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Changqing Tea (ungraded original): mellow taste, enduring repeated infusions. Chinese original / 中文原文：taste：第646号公告：长清茶（原文未分等级）：味醇，耐冲泡 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Tightly curled strips, lustrous green colour, a high aroma and mellow taste, with a millet-soup-coloured liquor, chestnut aroma, thick leaf tissue, and good endurance through repeated infusions. Chinese original / 中文原文：quality：外形条索卷曲紧结，色泽绿润，内质香高味醇，具有小米汤色、板栗香、叶肉厚、耐冲泡的品质特征 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf history： According to Jinan Daily interviews in 2021, Dong Qingguo trial-planted tea around 1998 in Weizhuang, Gushan Town, then Changqing County, and built a larger tea garden and processing factory around 2008 in Matao Village, Wande. After trial planting in Zhangxia in 2007, Qin Xuchang moved to Polizhuang, Wande, in 2008 to develop tea gardens. These are accounts of modern industrial development, not evidence establishing the earliest tea cultivation in Changqing. Chinese original / 中文原文：history：据济南日报2021年采访记述，董庆国约1998年在原长清县崮山镇魏庄试种，约2008年在万德马套村建设规模茶园与加工厂。秦旭昌2007年在张夏试种后，2008年转往万德坡里庄发展茶园。上述是现代产业发展记述，不能据此确定长清最早种茶年代。 Verification status: source_supported； Original newspaper interview read; cited claims do not prove ancient origins. Chinese original / 中文原文：核验状态：source_supported；现代采访原报读；未据引述证明古代起源。 From “Introducing Southern Tea to the North” to One of Jinan's Ten Distinctive Industries — A Chronicle of Changqing Tea | https://news.e23.cn/jnnews/2021-09-13/2021091300047.html Chinese original / 中文原文：从“南茶北引”到“济南市十大特色产业”——长清茶产业编年史 | https://news.e23.cn/jnnews/2021-09-13/2021091300047.html culture： Contemporary Changqing tea culture combines tea-garden development, village cooperation and tea-tourism experiences. Jinan Daily describes Matao Village's progression from household tea growing to equipment, trademark and brand development. The report also notes that the “Changqing Shoucha” industry concept includes Yujuyacha chrysanthemum tea, dandelion and other products, so that industry name cannot be fully equated with Changqing tea made from tea-plant leaves. Chinese original / 中文原文：culture：长清茶的当代文化与茶园建设、村民合作及茶旅体验结合。济南日报记述马套村从农户种茶发展到设备、商标及品牌建设；报道同时指出“长清寿茶”产业概念还包含御菊芽茶、蒲公英等，不能把这个产业名称与茶树鲜叶制成的长清茶完全等同。 Verification status: source_supported； Original newspaper interview read; cited claims do not prove ancient origins. Chinese original / 中文原文：核验状态：source_supported；现代采访原报读；未据引述证明古代起源。 From “Introducing Southern Tea to the North” to One of Jinan's Ten Distinctive Industries — A Chronicle of Changqing Tea | https://news.e23.cn/jnnews/2021-09-13/2021091300047.html Chinese original / 中文原文：从“南茶北引”到“济南市十大特色产业”——长清茶产业编年史 | https://news.e23.cn/jnnews/2021-09-13/2021091300047.html Step-by-step processing / Spring green tea in Matao Village, Changqing — 2022 journalist’s field record. Chinese original / 中文原文：逐步工序 / 长清马套村春季绿茶——2022年记者实地记录 The field report lists the main process as “spreading, heat-fixing, rolling and drying, etc.” No undisclosed details are inferred. The reported 80°C is brewing-water temperature, not a processing parameter. Scope: spring green tea from the reported factory in Matao Village, Wande Subdistrict, Changqing District, Jinan, Shandong; not a unified specification for every tea type in the whole production area. Chinese original / 中文原文：原文为现场报道的主要流程“摊晾、杀青、揉捻和干燥等”，不推定未公开的全部细节。80℃仅为报道冲泡用水温度，不是加工参数。 适用范围：山东济南长清区万德街道马套村所报道茶厂的春季绿茶，非全产区所有茶类的统一规范 1. Spreading to air ： Fresh leaves continue airing after arriving at the factory, then enter machine processing. Key observations: Chinese original / 中文原文：1. 摊晾：鲜叶送入茶厂后继续摊晾，再进入机器加工。 关键观察： Poems of plum blossoms and moonlight, tea brewed in Guyu spring | https://www.sohu.com/a/540982568_121443915 Chinese original / 中文原文：诗写梅花月 茶煎谷雨春 | https://www.sohu.com/a/540982568_121443915 2. Heat-fixing ： The next main stage after spreading/cooling; the report gives no temperature or time. Key observations: Chinese original / 中文原文：2. 杀青：作为摊晾后的下一主要环节，报道未给温度和时间。 关键观察： Poems of plum blossoms and moonlight, tea brewed in Guyu spring | https://www.sohu.com/a/540982568_121443915 Chinese original / 中文原文：诗写梅花月 茶煎谷雨春 | https://www.sohu.com/a/540982568_121443915 3. Rolling ： Listed after heat-fixing and before drying in the report, without machine or pressure parameters. Key observations: Chinese original / 中文原文：3. 揉捻：报道列在杀青之后、干燥之前，未给机械或加压参数。 关键观察： Poems of plum blossoms and moonlight, tea brewed in Guyu spring | https://www.sohu.com/a/540982568_121443915 Chinese original / 中文原文：诗写梅花月 茶煎谷雨春 | https://www.sohu.com/a/540982568_121443915 4. Drying ： Drying produces finished dry tea with a fresh fragrance. Key observations: Chinese original / 中文原文：4. 干燥：经过干燥形成具有清香的成品干茶。 关键观察： Poems of plum blossoms and moonlight, tea brewed in Guyu spring | https://www.sohu.com/a/540982568_121443915 Chinese original / 中文原文：诗写梅花月 茶煎谷雨春 | https://www.sohu.com/a/540982568_121443915 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tightly curled strips, lustrous green colour, a high aroma and mellow taste, with a millet-soup-coloured liquor, chestnut aroma, thick leaf tissue, and good endurance through repeated infusions. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索卷曲紧结，色泽绿润，内质香高味醇，具有小米汤色、板栗香、叶肉厚、耐冲泡的品质特征 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 750. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第750页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Changqing Tea (ungraded in the original). ： Dry-leaf appearance: tightly rolled, curled strips, lustrous green; liquor colour: millet-soup colour; aroma: chestnut fragrance; taste: mellow, enduring repeated infusions. Chinese original / 中文原文：第646号公告：长清茶（原文未分等级）：干茶外形：条索卷曲紧结，色泽绿润；汤色：小米汤色；香气：板栗香；滋味：味醇，耐冲泡 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 750, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第750页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tightly curled strips, lustrous green; liquor colour: millet-soup colour; aroma: chestnut; taste: mellow. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索卷曲紧结，绿润；汤色：小米汤色；香气：板栗香；滋味：味醇 Evidence Status: primary_source_verified； Location in the source: PDF pages 750–751, Changqing Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第750—751页，长清茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Spring Green Tea from Matao Village, Changqing (Reporter's On-Site Brewing Record, 2022) ： The reporter records a fresh aroma in this batch of one-bud-one-leaf spring tea, with buds/leaves unfolding to tender green after brewing, and uses the local phrase “millet soup, chestnut aroma” for the tasting impression. Chinese original / 中文原文：长清马套村春季绿茶（2022年记者现场冲泡记录）：记者记录该批一芽一叶春茶成品带清香，冲泡后芽叶展开呈嫩绿色，并以当地“小米汤、板栗香”的说法描述其品饮印象。 Evidence Status: primary_source_verified； Location in the source: Final paragraph of “Thousands of pickings produce one jin of dry tea” ； Scope: Observation of an on-site sample, not grade requirements. This record has no separate standardised clauses supporting dry-leaf appearance, liquor colour, or taste. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：“上千次的采撷成就一斤干茶”末段；适用范围：现场样本观察，不是等级要求；本记录没有单独支持干茶外形、汤色和滋味的标准化条款。 Poems of plum blossoms and moonlight, tea brewed in Guyu spring | https://www.sohu.com/a/540982568_121443915 Chinese original / 中文原文：诗写梅花月 茶煎谷雨春 | https://www.sohu.com/a/540982568_121443915 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Thirty-two administrative villages across five towns, townships and subdistrict offices in Changqing District, Jinan City, Shandong. Coordinates: 116°43′–117°03′ E, 36°23′–37°30′ N. Chinese original / 中文原文：保护产地范围：山东省济南市长清区5个乡镇（办事处）32个行政村。地理坐标：东经116°43′～117°03′，北纬36°23′～37°30′ Raw materials & cultivars ： Jiukeng, Huangshan, Fuding Dabaicha, Shuchazao, the Longjing series and others. Chinese original / 中文原文：原料与品种：鸠坑种、黄山种、福鼎大白茶、舒茶早、龙井系列等 Growing environment ： Soils are mainly brown soils, high in organic matter and rich in secondary and trace elements including zinc, iron, boron, calcium, magnesium, and molybdenum Chinese original / 中文原文：生长环境：土壤以棕壤土为主，土壤有机质含量高，富含锌、铁、硼、钙、镁、钼等中微量元素 Plucking requirements ： Picking by hand Chinese original / 中文原文：采摘要求：人工采摘 Sensory qualities ： Tightly curled strips, lustrous green colour, a high aroma and mellow taste, with a millet-soup-coloured liquor, chestnut aroma, thick leaf tissue, and good endurance through repeated infusions. Chinese original / 中文原文：感官品质：外形条索卷曲紧结，色泽绿润，内质香高味醇，具有小米汤色、板栗香、叶肉厚、耐冲泡的品质特征 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=750 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： No new accurate, verifiable physical-product image was obtained. Two new Litai Mountain Lingyan green-tea SKU detail pages could not be read successfully; HTTP 200 responses were notice pages, not original product content. Chinese original / 中文原文：实物图核查：未获得可核对的新准确实物图。新的立泰山灵岩绿茶两条SKU详情未成功读取；HTTP200为提示页，不是商品原文。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Taishan Green Tea Chinese original / 中文原文：泰山绿茶 Shandong · The current administrative area of Tai'an, Shandong Chinese original / 中文原文：山东 · 山东省泰安市现辖行政区域 identity： Taishan Green Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements. Chinese original / 中文原文：identity：泰山绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： First Grade: curled, fine and tight; even, uniformly clean, fresh green and lustrous; pure chestnut aroma; green, bright liquor; fresh, brisk, full and mellow taste; fine, tender, green and bright infused leaves. Chinese original / 中文原文：quality：生卷曲细紧、匀整、匀净、鲜绿油润、栗香纯正、绿明亮、鲜爽醇厚、细嫩绿亮一级 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： DB3709/T 188—2019 separately specifies three sequences: unrolled strip tea, rolled strip tea and curled tea; see the detailed steps and versions. The original obtained is the 2019 edition, without a claim that it remains valid in 2026. Chinese original / 中文原文：process：DB3709/T 188—2019分别规定未揉捻条形、揉捻条形和卷曲形三套工序，详见逐步工序及其版本；本次取得的是2019版原文，未断言2026年现行有效。 Verification status: primary_source_verified Chinese original / 中文原文：核验状态：primary_source_verified DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Step-by-step processing / DB3709/T 188—2019 / Unrolled strip-shaped version. Chinese original / 中文原文：逐步工序 / DB3709/T 188—2019 / 未揉捻型条形 A named version of the 2019 Taishan Tea regional public-brand code, not replacing the 2025 GI requirements. Different forms remain separate; complete equipment parameters are in the original. Chinese original / 中文原文：2019版泰山茶区域公用品牌规程的具名版本，不替换2025地标要求；不同形态分开记录，完整设备参数见原件。 1. Spreading fresh leaves ： Spread fresh leaves thinly, increasing ventilation for rain- or dew-wet leaves. Observe softening buds and leaves, dark-green colour and the emergence of fresh fragrance. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶薄摊，雨露水叶加强通风；以芽叶柔软、色泽暗绿、清香显露为观察点。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 2. Heat-fixing ： Feed leaves evenly according to the equipment. Look for soft leaves without raw green character, scorched edges or red stems and leaves, and with tea aroma. Key observations: Chinese original / 中文原文：2. 杀青：按设备均匀投叶，观察叶质柔软，无生青、焦边或红梗红叶，并有茶香。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 3. Spreading to cool ： After fixation, cool naturally or with airflow to lower leaf temperature promptly. Key observations: Chinese original / 中文原文：3. 摊凉：杀青后自然或吹风冷却，及时降低叶温。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 4. Straightening ： Use strip-shaping equipment to arrange buds and leaves, retaining a natural straight-strip form. Key observations: Chinese original / 中文原文：4. 理条：使用理条设备整理芽叶，保持自然直条形。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 5. Cooling and moisture equilibration ： Promptly spread thinly to cool the tea base and redistribute internal moisture evenly. Key observations: Chinese original / 中文原文：5. 摊凉回潮：及时薄摊，使茶坯冷却及内部水分均匀分布。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 6. Initial baking ： Spread straightened leaves thinly on drying mesh, generally without turning to preserve strip form; observe when stems feel slightly prickly to the hand. Key observations: Chinese original / 中文原文：6. 初烘：理条叶薄摊烘网上，一般不翻动以保持条形；以茶梗略有刺手感为观察点。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 7. Cooling and blending batches ： After initial baking and moisture equilibration, blend tea bases of the same grade evenly. Key observations: Chinese original / 中文原文：7. 摊凉拼堆：初烘后回潮，将同等级茶坯均匀拼堆。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 8. Drying by baking ： Bake fully dry according to equipment requirements, judging by observations such as crumbling into fines between the fingers and stems snapping. Key observations: Chinese original / 中文原文：8. 烘干：按设备要求烘至足干，结合手捻可成末、梗折即断等观察点判断。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Step-by-step processing / DB3709/T 188—2019 / Rolled Strip Form Chinese original / 中文原文：逐步工序 / DB3709/T 188—2019 / 揉捻型条形 A named version of the 2019 Taishan Tea regional public-brand code, not replacing the 2025 GI requirements. Different forms remain separate; complete equipment parameters are in the original. Chinese original / 中文原文：2019版泰山茶区域公用品牌规程的具名版本，不替换2025地标要求；不同形态分开记录，完整设备参数见原件。 1. Spreading fresh leaves ： Spread fresh leaves thinly, increasing ventilation for rain- or dew-wet leaves. Observe softening buds and leaves, dark-green colour and the emergence of fresh fragrance. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶薄摊，雨露水叶加强通风；以芽叶柔软、色泽暗绿、清香显露为观察点。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 2. Heat-fixing ： Feed leaves evenly according to the equipment. Look for soft leaves without raw green character, scorched edges or red stems and leaves, and with tea aroma. Key observations: Chinese original / 中文原文：2. 杀青：按设备均匀投叶，观察叶质柔软，无生青、焦边或红梗红叶，并有茶香。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 3. Spreading to cool ： After fixation, cool naturally or with airflow to lower leaf temperature promptly. Key observations: Chinese original / 中文原文：3. 摊凉：杀青后自然或吹风冷却，及时降低叶温。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 4. Rolling ： Load moisture-equilibrated, heat-fixed leaves into the rolling drum and roll mainly with light pressure; the original specifies 5–10 minutes. Key observations: Chinese original / 中文原文：4. 揉捻：回潮后的杀青叶装入揉桶，以轻揉为主；原文记5—10分钟。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 5. Initial baking ： Dry to the degree required by this version, preserving the strand shape, then cool and allow moisture to equilibrate. Key observations: Chinese original / 中文原文：5. 初烘：烘至本版本要求的干度，注意保持条形，再摊凉回潮。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 6. Spreading to cool ： After fixation, cool naturally or with airflow to lower leaf temperature promptly. Key observations: Chinese original / 中文原文：6. 摊凉：杀青后自然或吹风冷却，及时降低叶温。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 7. Shaping ： Use a fine-rolling machine to gradually straighten and tighten the tea during firing, or the separately listed leaf-alignment-machine option. Consult the original for each equipment's conditions. Key observations: Chinese original / 中文原文：7. 做形：采用精揉机使茶叶逐渐理直炒紧，或采用原文另列的理条机方案；两种设备条件分别参照原件。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 8. Drying by baking ： Bake fully dry according to equipment requirements, judging by observations such as crumbling into fines between the fingers and stems snapping. Key observations: Chinese original / 中文原文：8. 烘干：按设备要求烘至足干，结合手捻可成末、梗折即断等观察点判断。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 9. Aroma development ： Enhance aroma during final drying; remove when the original’s specified dryness is reached. Key observations: Chinese original / 中文原文：9. 提香：足干阶段提香，达到原文规定干度后取出。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Step-by-step processing / DB3709/T 188—2019 / Curled. Chinese original / 中文原文：逐步工序 / DB3709/T 188—2019 / 卷曲形 A named version of the 2019 Taishan Tea regional public-brand code, not a replacement for the 2025 geographical indication requirements. Different forms are recorded separately; complete equipment parameters are in the original. The sequence in 7.3.1 says “initial drying,” while the subsection heading in 7.3.2.6 says “second firing”; this terminology difference is retained. Chinese original / 中文原文：2019版泰山茶区域公用品牌规程的具名版本，不替换2025地标要求；不同形态分开记录，完整设备参数见原件。 原文7.3.1流程称“初烘”，7.3.2.6分项标题为“二青”，保留这一术语差异。 1. Spreading fresh leaves ： Spread fresh leaves thinly, increasing ventilation for rain- or dew-wet leaves. Observe softening buds and leaves, dark-green colour and the emergence of fresh fragrance. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶薄摊，雨露水叶加强通风；以芽叶柔软、色泽暗绿、清香显露为观察点。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 2. Heat-fixing ： Feed leaves evenly according to the equipment. Look for soft leaves without raw green character, scorched edges or red stems and leaves, and with tea aroma. Key observations: Chinese original / 中文原文：2. 杀青：按设备均匀投叶，观察叶质柔软，无生青、焦边或红梗红叶，并有茶香。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 3. Spreading to cool ： After fixation, cool naturally or with airflow to lower leaf temperature promptly. Key observations: Chinese original / 中文原文：3. 摊凉：杀青后自然或吹风冷却，及时降低叶温。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 4. Rolling ： Process in the order no-pressure rolling, light rolling, heavy rolling, and no-pressure rolling. Look for soft, slightly sticky leaves that hold a clump without springing apart, with a little tea juice emerging. Key observations: Chinese original / 中文原文：4. 揉捻：依空揉、轻揉、重揉、空揉次序加工；观察叶质柔软、稍粘手、成团不弹散和少量茶汁外溢。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 5. Breaking up clumps ： Promptly break up clumps after rolling. Key observations: Chinese original / 中文原文：5. 解块：揉捻后及时打散茶团。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 6. Initial baking ： The flow chart calls this initial baking, while section 7.3.2.6 calls it second firing and describes using pan-drying and other equipment to curl and tighten the strips and largely establish their shape. The original terminology difference is retained. Key observations: Chinese original / 中文原文：6. 初烘：流程图称初烘，分项7.3.2.6称二青，记述用炒干等设备使茶条卷曲收紧、基本定形；保留原文术语差异。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 7. Second cooling ： Spread the tea base thinly and evenly to cool and redistribute moisture. Key observations: Chinese original / 中文原文：7. 二次摊凉：均匀薄摊茶坯，使其冷却回潮。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 8. Shaping ： Shape using a Biluochun-style baking machine, observing curled strands, fairly visible down and a slightly prickly feel. Key observations: Chinese original / 中文原文：8. 做形：采用碧螺春式烘焙机做形，以茶条卷曲、毫毛较显、略有刺手感为观察点。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 9. Drying by baking ： Bake fully dry according to equipment requirements, judging by observations such as crumbling into fines between the fingers and stems snapping. Key observations: Chinese original / 中文原文：9. 烘干：按设备要求烘至足干，结合手捻可成末、梗折即断等观察点判断。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf 10. Aroma development ： Enhance aroma during final drying; remove when the original’s specified dryness is reached. Key observations: Chinese original / 中文原文：10. 提香：足干阶段提香，达到原文规定干度后取出。 关键观察： DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing. | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Chinese original / 中文原文：DB3709/T 188—2019 泰山茶 绿茶加工技术规程 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=9d20237ef34747b7a23bdcd11eafb529.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： First Grade: curled, fine and tight; even, uniformly clean, fresh green and lustrous; pure chestnut aroma; green, bright liquor; fresh, brisk, full and mellow taste; fine, tender, green and bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：生卷曲细紧、匀整、匀净、鲜绿油润、栗香纯正、绿明亮、鲜爽醇厚、细嫩绿亮一级 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 752. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第752页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2019 grading / Curled / Treasured Grade. ： Dry-leaf appearance: fine, tight, curled, downy, even, clean and lustrous green. Liquor colour: bright tender green. Aroma: lasting tender, floral or chestnut fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: even, bright tender green. Chinese original / 中文原文：2019等级评定 / 卷曲形 / 珍品：干茶外形：卷曲紧细有毫，匀整匀净、绿润；汤色：嫩绿明亮；香气：嫩香、花香或板栗香持久；滋味：鲜醇回甘；叶底：嫩绿明亮匀整 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 Grading / Curled Form / Premium ： Dry-leaf appearance: fine, tightly curled, even and clean, fairly lustrous green. Liquor colour: bright yellow-green. Aroma: fairly lasting chestnut or floral notes. Taste: mellow, brisk, with returning sweetness. Infused leaves: tender green, relatively bright and even. Chinese original / 中文原文：2019等级评定 / 卷曲形 / 精品：干茶外形：卷曲紧细，匀整匀净、绿较润；汤色：黄绿明亮；香气：板栗香或花香较持久；滋味：醇爽回甘；叶底：嫩绿较明亮匀整 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 grade evaluation / curled shape / Special Grade. ： Dry-leaf appearance: curled, compact, relatively even and clean, somewhat lustrous green. Liquor colour: bright yellow-green. Aroma: fairly lasting chestnut. Taste: mellow and full. Infused leaves: bright yellow-green. Chinese original / 中文原文：2019等级评定 / 卷曲形 / 特级：干茶外形：卷曲紧实，较匀整、匀净、绿尚润；汤色：黄绿亮；香气：板栗香较持久；滋味：醇厚；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 grading / Curled / First Grade. ： Dry-leaf appearance: curled, fairly tight and firm, fairly even and clean, lustrous dark green. Liquor colour: yellow-green and fairly bright. Aroma: high chestnut. Taste: rich and mellow. Infused leaves: yellow-green and fairly bright. Chinese original / 中文原文：2019等级评定 / 卷曲形 / 一级：干茶外形：卷曲较紧实，较匀整、较匀净、墨绿润；汤色：黄绿尚亮；香气：板栗香高；滋味：浓醇；叶底：黄绿尚明亮 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 grade evaluation / rolled strip form / Treasure Grade. ： Dry-leaf appearance: fine, tight strips, even, clean and lustrous green. Liquor colour: bright tender green. Aroma: lasting tender fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: even, bright tender green. Chinese original / 中文原文：2019等级评定 / 揉捻型条形 / 珍品：干茶外形：条索紧细，匀整匀净、绿润；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇回甘；叶底：嫩绿明亮匀整 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 grading / Rolled strip-shaped / Premium Grade. ： Dry-leaf appearance: tight, straight strips, even and clean, relatively lustrous green. Liquor colour: bright yellow-green. Aroma: lasting chestnut or floral notes. Taste: mellow, brisk, returning sweetness. Infused leaves: tender green, relatively bright and even. Chinese original / 中文原文：2019等级评定 / 揉捻型条形 / 精品：干茶外形：条索紧直，匀整匀净、较绿润；汤色：黄绿明亮；香气：板栗香或花香持久；滋味：醇爽回甘；叶底：嫩绿较明亮匀整 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 Grading / Rolled Strip Form / Special Grade ： Dry-leaf appearance: tightly rolled, fairly straight strips, even and clean, reasonably lustrous green; liquor colour: bright yellow-green; aroma: lasting chestnut fragrance; taste: mellow and refreshing; infused leaves: bright yellow-green. Chinese original / 中文原文：2019等级评定 / 揉捻型条形 / 特级：干茶外形：条索紧较直，匀整匀净、绿尚润；汤色：黄绿亮；香气：板栗香持久；滋味：醇爽；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 grade evaluation / rolled strip form / Grade I. ： Dry-leaf appearance: reasonably tight strips, relatively uniform and clean, lustrous dark green. Liquor colour: yellow-green and reasonably bright. Aroma: high chestnut notes. Taste: rich and mellow. Infused leaves: yellow-green and relatively bright. Chinese original / 中文原文：2019等级评定 / 揉捻型条形 / 一级：干茶外形：条索尚紧结，较匀整、较匀净、墨绿润；汤色：黄绿尚亮；香气：板栗香高；滋味：醇厚；叶底：黄绿较明亮 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 grading / Unrolled strip-shaped / Treasured Grade. ： Dry-leaf appearance: straight strips with visible robust buds, even and clean, lustrous tender green. Liquor colour: bright tender green. Aroma: lasting tender fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: even, bright tender green. Chinese original / 中文原文：2019等级评定 / 非揉捻型条形 / 珍品：干茶外形：条直显芽、芽壮实，匀整匀净、嫩绿油润；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇回甘；叶底：嫩绿明亮匀整 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 Grading / Unrolled Strip Form / Premium ： Dry-leaf appearance: straight strips with visible buds, even and clean, fairly lustrous tender green. Liquor colour: bright tender green. Aroma: fairly lasting tender fragrance. Taste: mellow, brisk, returning sweetness. Infused leaves: bright tender green, fairly even. Chinese original / 中文原文：2019等级评定 / 非揉捻型条形 / 精品：干茶外形：条直显芽，匀整匀净、嫩绿较油润；汤色：嫩绿明亮；香气：嫩香较持久；滋味：醇爽回甘；叶底：嫩绿明亮尚匀整 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 grade evaluation / unrolled strip form / Special Grade. ： Dry-leaf appearance: straight strips with buds, even and clean, lustrous green. Liquor colour: fairly bright tender green. Aroma: pronounced fresh fragrance. Taste: mellow and brisk. Infused leaves: bright yellow-green. Chinese original / 中文原文：2019等级评定 / 非揉捻型条形 / 特级：干茶外形：条直有芽，匀整匀净、绿润；汤色：尚嫩绿明亮；香气：清香高；滋味：醇爽；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf 2019 grading / Unrolled strip-shaped / First Grade. ： Dry-leaf appearance: straight strips, relatively even, clean, lustrous green. Liquor colour: bright green. Aroma: fairly pronounced fresh fragrance. Taste: clean and mellow. Infused leaves: relatively bright yellow-green. Chinese original / 中文原文：2019等级评定 / 非揉捻型条形 / 一级：干茶外形：条直，较匀整、较匀净、较绿润；汤色：绿明亮；香气：清香较高；滋味：清醇；叶底：黄绿较明亮 Evidence Status: primary_source_verified； Location in the source: Clause 6.1, Tables 2–4; PDF page 6 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第6.1条表2—4；PDF第6页；适用范围：见具体记录标题与原文 DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Chinese original / 中文原文：DB3709/T 189—2019 泰山茶 绿茶等级评定标准 | https://nyncj.taian.gov.cn/module/download/downfile.jsp?classid=0&filename=dd19f87cd2754dffb616035b38cc5126.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： The current administrative area of Tai'an, Shandong. Coordinates: 116°02′–117°59′ E, 35°38′–36°28′ N. Chinese original / 中文原文：保护产地范围：山东省泰安市现辖行政区域。地理坐标：东经116°02′～117°59′，北纬35°38′～36°28′ Raw materials & cultivars ： Mainly seed-propagated Huangshan population, Qimen Zhuye, Fuding Dabaicha and Chun'an Jiukeng material, supplemented by improved clonal cultivars including Shuchazao, Jinzhai No. 1, Taishan Luohan Tea, Yingshuang, Baihaozao, Pingyang Tezao and Anji Baicha. Chinese original / 中文原文：原料与品种：以黄山群体种、祁门褚叶种、福鼎大白、淳安鸠坑种有性系为主；舒茶早、金寨1号、泰山罗汉茶、迎霜、白毫早、平阳特早、安吉白茶等无性系茶树良种为辅 Growing environment ： Select sheltered, sunny mid-slopes that can be irrigated during drought and drained during waterlogging, with uncontaminated soil and irrigation water, away from factories and mines. The main soil type is brown soil, with a pH around 6.5, deep and loose, with strong water- and nutrient-retention capacity. Chinese original / 中文原文：生长环境：产地选择背风向阳半山坡，旱能浇、涝能排，土壤、灌溉水无污染，远离厂矿企业。主要土壤类型棕壤土，pH值6.5左右，土层深厚，土质疏松，保水保肥能力强 Plucking requirements ： Fresh leaves must be fresh, clean, free from impurities and unaffected by pests or disease. Chinese original / 中文原文：采摘要求：鲜叶要求应新鲜、洁净、无杂质、无病虫危害 Sensory qualities ： First Grade: curled, fine and tight; even, uniformly clean, fresh green and lustrous; pure chestnut aroma; green, bright liquor; fresh, brisk, full and mellow taste; fine, tender, green and bright infused leaves. Chinese original / 中文原文：感官品质：生卷曲细紧、匀整、匀净、鲜绿油润、栗香纯正、绿明亮、鲜爽醇厚、细嫩绿亮一级 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=752 The sensory original includes the sequence “raw curled…Grade 1,” whose grade and five-factor assignments cannot be separated unambiguously. The full paragraph is retained without creating scores or inferred fields. Chinese original / 中文原文：感官原文语序含“生卷曲…一级”，未能无歧义拆出等级和五项对应，故完整保留原段，不生成五项评分或推填。 The included 2019 Taishan Tea processing and grading specifications apply within their regional public-brand definition. They are not thereby asserted to remain effective in 2026 or to replace testing of a specific product. The original curled-tea terminology difference, “initial drying/second firing,” is retained. Chinese original / 中文原文：本次收录的2019版泰山茶加工及分级规范适用于其区域公用品牌定义；未据此断言2026年现行有效，不能替代具体商品检测。卷曲形工序原文“初烘／二青”的术语差异保留。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Taishan Green Tea dry leaves and liquor (Taian Tea Association display sample). Chinese original / 中文原文：实物图：泰山绿茶干茶与茶汤（泰安市茶协展示样本） https://www.taishancha.com.cn/upload/default/20260615/bdbe36b1fafc5d7de762f7ed510a6e35.jpg https://www.taishancha.com.cn/index.php/home/article/index/id/497.html Basis for the match: The green-tea introduction on the official website of the Tai'an Taishan Tea Association directly accompanies the image, describing the Taishan origin at 36 degrees north, chestnut aroma and yellow-green liquor. The pixels show curled dry tea and brewed green tea. Although the article uses the general name Taishan Tea, the green dry leaves and yellow-green liquor correspond to the green-tea-specific passage and are not used as a Taishan black-tea sample. Chinese original / 中文原文：对应依据：泰安市泰山茶叶协会官网绿茶介绍段落直接配图，说明北纬36度泰山茶产地、栗香、黄绿茶汤；像素可见卷曲干茶和已冲泡绿茶。文章统称泰山茶，此处绿色干茶及黄绿茶汤与绿茶专属段落对应，未作为泰山红茶样本。 The original page is publicly readable and the original image downloadable, but no separate redistribution permission was obtained. Photographer and image-specific license are undisclosed. The complete original and source are retained only as references for the private encyclopedia; public access does not imply an open license. Chinese original / 中文原文：原页公开可读并可下载原图，未取得独立再传播许可；摄影者与单图许可未披露。保留完整原图和出处，仅作为私有百科资料参照；不能据公开访问推定开放授权。 Sample scope ： A green-tea display sample in the Tai'an Tea Association's original text, with no manufacturer, grade or batch stated. The overall page title is Taishan Tea; the image is assigned according to its green-tea paragraph. Chinese original / 中文原文：样本范围：泰安市茶叶协会原文的绿茶展示样本；未给厂商、等级和批次。页面总题称泰山茶，配图按其绿茶段落收录。 Haiqing Tea Chinese original / 中文原文：海青茶 Shandong · 43 administrative villages under Haiqing Town, including Houhexi, Houhedong, Dongjiawa, Dongcaijia and Hongyangou. Chinese original / 中文原文：山东 · 海青镇所辖后河西村、后河东村、董家洼村、东蔡家村、鸿雁沟村等43个行政村 identity： Haiqing Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements. Chinese original / 中文原文：identity：海青茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Haiqing Tea (ungraded original): larger, more robust and substantial than southern tea, lustrous dark green. Chinese original / 中文原文：appearance：第646号公告：海青茶（原文未分等级）：较南茶硕壮重实，色泽墨绿油润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Haiqing Tea (no grades separated): the original says “rich, high and lasting aroma,” without specifying an aroma type. Chinese original / 中文原文：aroma：第646号公告：海青茶（原文未分等级）：原文为“香浓郁高长”，未明确具体香型 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Haiqing Tea (ungraded in the original): rich, mellow and refreshing. Chinese original / 中文原文：taste：第646号公告：海青茶（原文未分等级）：浓醇爽口 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Larger and more substantial than southern tea, lustrous dark green; rich, high, lasting aroma; bright yellow-green liquor; a rich, mellow, refreshing taste; and even, bright yellow-green infused leaves. Chinese original / 中文原文：quality：外形较南茶硕壮重实，色泽墨绿油润；香浓郁高长；汤色黄绿明亮；滋味浓醇爽口；叶底黄绿匀亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Haiqing Tea: producer's route for the Haibeichun green-tea series Chinese original / 中文原文：逐步工序 / 海青茶：海北春系列绿茶厂家路线 The company describes combined hand and machine processing. Only the steps it actually lists are structured; an omitted rolling stage is not inferred, and the process is not extended to Haiqing Black Tea or the entire production area. Scope: source_scoped_variant; Haibeichun-series green tea from Haiqing Town, Huangdao District, Qingdao. Chinese original / 中文原文：企业介绍手工与机械相结合；结构化其实际列出的工序，未推定缺省的揉捻环节，不推广到海青红茶或全产区。 适用范围：source_scoped_variant；青岛黄岛区海青镇海北春系列绿茶 1. Sorting ： The original's first main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：1. 分拣：原文列出的第1项主要环节；没有为此步给出温度或时长参数。 关键观察： Haiqing Haibeichun Tea: Introduction to Production of the Haibeichun Green Tea Range. | https://www.haibeichuntea.cn/ Chinese original / 中文原文：海青海北春茶业：海北春系列绿茶制作介绍 | https://www.haibeichuntea.cn/ 2. Spreading fresh leaves ： The original's second main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：2. 摊青：原文列出的第2项主要环节；没有为此步给出温度或时长参数。 关键观察： Haiqing Haibeichun Tea: Introduction to Production of the Haibeichun Green Tea Range. | https://www.haibeichuntea.cn/ Chinese original / 中文原文：海青海北春茶业：海北春系列绿茶制作介绍 | https://www.haibeichuntea.cn/ 3. Heat-fixing ： The third main operation listed in the original; no temperature or duration is specified for this step. Key observations: Chinese original / 中文原文：3. 杀青：原文列出的第3项主要环节；没有为此步给出温度或时长参数。 关键观察： Haiqing Haibeichun Tea: Introduction to Production of the Haibeichun Green Tea Range. | https://www.haibeichuntea.cn/ Chinese original / 中文原文：海青海北春茶业：海北春系列绿茶制作介绍 | https://www.haibeichuntea.cn/ 4. Shaping ： Main stage 4 listed in the original; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：4. 整形：原文列出的第4项主要环节；没有为此步给出温度或时长参数。 关键观察： Haiqing Haibeichun Tea: Introduction to Production of the Haibeichun Green Tea Range. | https://www.haibeichuntea.cn/ Chinese original / 中文原文：海青海北春茶业：海北春系列绿茶制作介绍 | https://www.haibeichuntea.cn/ 5. Breaking up clumps ： The original's fifth main stage; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：5. 解块：原文列出的第5项主要环节；没有为此步给出温度或时长参数。 关键观察： Haiqing Haibeichun Tea: Introduction to Production of the Haibeichun Green Tea Range. | https://www.haibeichuntea.cn/ Chinese original / 中文原文：海青海北春茶业：海北春系列绿茶制作介绍 | https://www.haibeichuntea.cn/ 6. Polishing ： The sixth main operation listed in the original; no temperature or duration is specified for this step. Key observations: Chinese original / 中文原文：6. 磨光：原文列出的第6项主要环节；没有为此步给出温度或时长参数。 关键观察： Haiqing Haibeichun Tea: Introduction to Production of the Haibeichun Green Tea Range. | https://www.haibeichuntea.cn/ Chinese original / 中文原文：海青海北春茶业：海北春系列绿茶制作介绍 | https://www.haibeichuntea.cn/ 7. Drying by baking ： Main stage 7 listed in the original; no temperature or duration parameters are given for this step. Key observations: Chinese original / 中文原文：7. 烘干：原文列出的第7项主要环节；没有为此步给出温度或时长参数。 关键观察： Haiqing Haibeichun Tea: Introduction to Production of the Haibeichun Green Tea Range. | https://www.haibeichuntea.cn/ Chinese original / 中文原文：海青海北春茶业：海北春系列绿茶制作介绍 | https://www.haibeichuntea.cn/ Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Larger and more substantial than southern tea, lustrous dark green; rich, high, lasting aroma; bright yellow-green liquor; a rich, mellow, refreshing taste; and even, bright yellow-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形较南茶硕壮重实，色泽墨绿油润；香浓郁高长；汤色黄绿明亮；滋味浓醇爽口；叶底黄绿匀亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 907. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第907页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Haiqing Tea (no grades distinguished in the original) ： Dry-leaf appearance: larger, more robust and substantial than southern tea, lustrous dark green. Liquor colour: bright yellow-green. Aroma: the original says “rich, high and lasting” without naming a specific aroma type. Taste: rich, mellow and refreshing. Infused leaves: even, bright yellow-green. Chinese original / 中文原文：第646号公告：海青茶（原文未分等级）：干茶外形：较南茶硕壮重实，色泽墨绿油润；汤色：黄绿明亮；香气：原文为“香浓郁高长”，未明确具体香型；滋味：浓醇爽口；叶底：黄绿匀亮 Evidence Status: primary_source_verified； Location in the source: Annex to Announcement No. 646, starting at PDF page 907, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第907页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Forty-three administrative villages in Haiqing Town, including Houhexi, Houhedong, Dongjiawa, Dongcaijia and Hongyangou. Coordinates: 119°31′–119°37′ E, 35°35′–35°43′ N. Chinese original / 中文原文：保护产地范围：海青镇所辖后河西村、后河东村、董家洼村、东蔡家村、鸿雁沟村等43个行政村。地理坐标：东经119°31′～119°37′，北纬35°35′～35°43′ Raw materials & cultivars ： Haiqing tea planting uses locally selected and acclimatized improved cultivars, mainly Jiaonanchun, Haiqingfeng, Haibeichun and Haiqing Feicui. More than thirty products in twelve major series have subsequently been developed, including Longjing, Yinzhen, Biluochun, Maofeng, pan-fired green tea and oven-dried green tea. Chinese original / 中文原文：原料与品种：海青茶种植选用当地选育驯化的优良品种，主要有胶南春、海青锋、海北春、海青翡翠等品种，相继研制开发了龙井、银针、碧螺春、毛峰、炒青、烘青等12大系列30余个品种 Growing environment ： Mainly planted on sunny, sheltered mid-slopes or flat hilly land, preferably with a gradient no greater than 25°. The soil should be acidic or slightly acidic, pH 4.5–6.5 and no higher than 6.5; fertile sandy loam is preferred. The soil profile should be at least 80–100 cm deep, with no hardpan in the subsoil and an active topsoil layer at least 40 cm thick. Chinese original / 中文原文：生长环境：主要在背风向阳的半山坡和丘陵平地种植，坡度以不超过25°为宜。土壤质地要求呈酸性或微酸性，pH值4.5～6.5，最高不超过6.5，土质以肥沃的砂质壤土为宜。土层结构要求深80～100cm以上，底土不具硬盘层，活土层厚度在40cm以上 Plucking requirements ： In late April or early May, with a long bud-and-leaf growth period. For early spring picking, retain the small scale-like qian leaves; later in spring, retain one leaf. In summer and autumn, retaining fish leaves is preferable, while fully harvesting dormant banjhi shoots. Pick frequently in stages and batches each season, harvesting higher and central shoots while retaining lower and side shoots, combining harvest with plant maintenance. Chinese original / 中文原文：采摘要求：4月下旬或5月上旬，芽叶生长期长。春茶前期留钱叶，后期留1叶，夏秋茶留鱼叶采较为理想，同时采净对夹叶。各季茶要分期、分批、多次勤采，采高留低，采中央，留两则，采养结合 Sensory qualities ： Larger and more substantial than southern tea, lustrous dark green; rich, high, lasting aroma; bright yellow-green liquor; a rich, mellow, refreshing taste; and even, bright yellow-green infused leaves. Chinese original / 中文原文：感官品质：外形较南茶硕壮重实，色泽墨绿油润；香浓郁高长；汤色黄绿明亮；滋味浓醇爽口；叶底黄绿匀亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=907 Some words or parameters in the original appear anomalous. This entry organises only the source descriptions and does not use questionable physicochemical values to draw nutritional, health or production conclusions. Chinese original / 中文原文：原件个别字词或参数存在异常；本条只整理来源描述，不引用其可疑理化数值作为营养、健康或生产结论。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Haiqing tea (sample on the GI information page) Chinese original / 中文原文：实物图：海青茶干茶（地标资料页样本） https://sinogi.cn/db/Upload/shikuang/7850_1630309239_2613.jpg https://sinogi.cn/wap/index.php/product/show/id/5158 Basis for the match: The same-name GI page lists Haiqing Town’s protected area and green-tea qualities; the image alt explicitly says Haiqing Tea. Pixels show processed curled dry tea on white, not fresh leaves. Chinese original / 中文原文：对应依据：同名地标页列海青镇保护地域和绿茶品质特征；图片 alt 明确为海青茶。像素为白底已加工卷曲干茶，非鲜叶。 The public original page was readable and its original image downloadable. The photographer and image-specific licence are undisclosed, and separate redistribution permission was not obtained. The complete original and source are retained as references in the private encyclopedia, without assuming an open licence. Chinese original / 中文原文：公开原页可读并下载原图；摄影者与单图授权未披露，未取得独立再传播许可。保留完整原图及出处作为私有百科资料参照，不推定开放授权。 Sample scope ： A named sample on Haiqing Tea’s GI information page; specific grade and producer undisclosed. Chinese original / 中文原文：样本范围：海青茶地标资料页具名样本，具体等级与生产者未披露。 Taishan Black Tea Chinese original / 中文原文：泰山红茶 Shandong · 965 administrative villages across 29 towns and townships in six districts/counties listed under Taishan City: Taishan District, High-tech Zone, Daiyue District, Feicheng, Ningyang and Xintai. Chinese original / 中文原文：山东 · 泰山市所辖泰山区、高新区、岱岳区、肥城、宁阳、新泰共计6个区（县）29个乡镇965个行政村 identity： Taishan Black Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements. Chinese original / 中文原文：identity：泰山红茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Taishan Black Tea / special grade: fine, tight leaves with many bud tips, uniform, clean, jet-black and glossy. Announcement No. 646: Taishan Black Tea / first grade: fine, tight leaves with bud tips, relatively uniform, clean with a few tender stems, glossy dark colour. Announcement No. 646: Taishan Black Tea / second grade: tight, slender leaves, uniform, reasonably clean with tender stems, dark and reasonably lustrous. Chinese original / 中文原文：appearance：第646号公告：泰山红茶 / 特级：细紧多锋苗、匀齐、净、乌黑油润；第646号公告：泰山红茶 / 一级：细紧有锋苗、较匀齐、净稍含嫩茎、乌润；第646号公告：泰山红茶 / 二级：紧细、匀整、尚净有嫩茎、乌尚润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Taishan Black Tea / special grade: fresh, tender, sweet aroma. Announcement No. 646: Taishan Black Tea / first grade: tender, sweet aroma. Announcement No. 646: Taishan Black Tea / second grade: sweet aroma. Chinese original / 中文原文：aroma：第646号公告：泰山红茶 / 特级：鲜嫩甜香；第646号公告：泰山红茶 / 一级：嫩甜香；第646号公告：泰山红茶 / 二级：甜香 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Taishan Black Tea / special grade: rich, mellow, sweet and brisk. Announcement No. 646: Taishan Black Tea / first grade: rich, mellow and refreshing. Announcement No. 646: Taishan Black Tea / second grade: mild, mellow and reasonably brisk. Chinese original / 中文原文：taste：第646号公告：泰山红茶 / 特级：醇厚甘爽；第646号公告：泰山红茶 / 一级：醇厚爽口；第646号公告：泰山红茶 / 二级：醇和尚爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Special grade: fine, tight leaves with many bud tips, uniform, clean, jet-black and glossy; a fresh, tender, sweet aroma; bright red liquor; rich, mellow, sweet and brisk taste; and fine, tender infused leaves with visible buds, uniformly red and bright. First grade: fine, tight leaves with bud tips, relatively uniform, clean with a few tender stems, glossy dark colour; a tender, sweet aroma; red liquor; rich, mellow, refreshing taste; and uniform, tender infused leaves with buds, red and bright. Second grade: tight, slender leaves, uniform, reasonably clean with tender stems, dark and reasonably lustrous; a sweet aroma; clear red liquor; mild, mellow and reasonably brisk taste; and tender, uniform, red and reasonably bright infused leaves. Chinese original / 中文原文：quality：特级：外形细紧多锋苗、匀齐、净、乌黑油润，香气鲜嫩甜香，汤色红明亮，滋味醇厚甘爽，叶底细嫩显芽红匀亮。一级：外形细紧有锋苗、较匀齐、净稍含嫩茎、乌润，香气嫩甜香，汤色红，滋味醇厚爽口，叶底匀嫩有芽红亮。二级：外形紧细、匀整、尚净有嫩茎、乌尚润，香气甜香，汤色红明，滋味醇和尚爽，叶底嫩匀红尚亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Special grade: fine, tight leaves with many bud tips, uniform, clean, jet-black and glossy; a fresh, tender, sweet aroma; bright red liquor; rich, mellow, sweet and brisk taste; and fine, tender infused leaves with visible buds, uniformly red and bright. First grade: fine, tight leaves with bud tips, relatively uniform, clean with a few tender stems, glossy dark colour; a tender, sweet aroma; red liquor; rich, mellow, refreshing taste; and uniform, tender infused leaves with buds, red and bright. Second grade: tight, slender leaves, uniform, reasonably clean with tender stems, dark and reasonably lustrous; a sweet aroma; clear red liquor; mild, mellow and reasonably brisk taste; and tender, uniform, red and reasonably bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：特级：外形细紧多锋苗、匀齐、净、乌黑油润，香气鲜嫩甜香，汤色红明亮，滋味醇厚甘爽，叶底细嫩显芽红匀亮。一级：外形细紧有锋苗、较匀齐、净稍含嫩茎、乌润，香气嫩甜香，汤色红，滋味醇厚爽口，叶底匀嫩有芽红亮。二级：外形紧细、匀整、尚净有嫩茎、乌尚润，香气甜香，汤色红明，滋味醇和尚爽，叶底嫩匀红尚亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 995. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第995页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Taishan Black Tea / special grade ： Dry-leaf appearance: fine and tight with many pointed tips, even, clean, dark and lustrous. Liquor colour: bright red. Aroma: fresh, tender and sweet. Taste: mellow, full, sweet and brisk. Infused leaves: delicate with visible buds, evenly red and bright. Chinese original / 中文原文：第646号公告：泰山红茶 / 特级：干茶外形：细紧多锋苗、匀齐、净、乌黑油润；汤色：红明亮；香气：鲜嫩甜香；滋味：醇厚甘爽；叶底：细嫩显芽红匀亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 995, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第995页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Taishan Black Tea / Grade 1 ： Dry-leaf appearance: fine and tight with pointed tips, relatively uniform, clean with a few tender stems, lustrous dark. Liquor colour: red. Aroma: tender and sweet. Taste: mellow, full, refreshing. Infused leaves: evenly tender, budded, bright red. Chinese original / 中文原文：第646号公告：泰山红茶 / 一级：干茶外形：细紧有锋苗、较匀齐、净稍含嫩茎、乌润；汤色：红；香气：嫩甜香；滋味：醇厚爽口；叶底：匀嫩有芽红亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 995, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第995页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Taishan Black Tea / Grade 2 ： Dry-leaf appearance: fine and tight, even, fairly clean with tender stems, dark with some lustre. Liquor colour: bright red. Aroma: sweet. Taste: mellow and fairly brisk. Infused leaves: tender and even, red and fairly bright. Chinese original / 中文原文：第646号公告：泰山红茶 / 二级：干茶外形：紧细、匀整、尚净有嫩茎、乌尚润；汤色：红明；香气：甜香；滋味：醇和尚爽；叶底：嫩匀红尚亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 995, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第995页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： A total of 965 administrative villages in 29 towns and townships across six districts and county-level areas of Tai'an: Taishan, the High-Tech Zone, Daiyue, Feicheng, Ningyang and Xintai. Geographical coordinates: 116°43′34″–117°39′32″ E, 35°41′33″–36°25′15″ N. Chinese original / 中文原文：保护产地范围：泰山市所辖泰山区、高新区、岱岳区、肥城、宁阳、新泰共计6个区（县）29个乡镇965个行政村。地理坐标：东经116°43′34″～117°39′32″，北纬35°41′33″～36°25′15″ Raw materials & cultivars ： Representative cultivars grown for Taishan Black Tea include the Huangshan population cultivar, Fuding Dabai, Jiukeng, Jinxuan, Zhongcha 108, Bixiangzao, Nongkangzao and Shuchazao. Chinese original / 中文原文：原料与品种：泰山红茶栽培代表性品种有：黄山群体种、福鼎大白、鸠坑、金萱、中茶108、碧香早、农抗早、舒茶早等 Growing environment ： Select sheltered, sunny mid-slopes that can be irrigated during drought and drained during waterlogging, with uncontaminated soil and irrigation water, away from factories and mines. The main soil type is brown soil, with a pH around 6.5, deep and loose, with strong water- and nutrient-retention capacity. Chinese original / 中文原文：生长环境：产地选择背风向阳半山坡，旱能浇、涝能排，土壤、灌溉水无污染，远离厂矿企业。主要土壤类型棕壤土，pH值6.5左右，土层深厚，土质疏松，保水保肥能力强 Plucking requirements ： Fresh leaves must be fresh, clean, free from impurities and unaffected by pests or disease. Chinese original / 中文原文：采摘要求：鲜叶要求应新鲜、洁净、无杂质、无病虫危害 Sensory qualities ： Special grade: fine, tight leaves with many bud tips, uniform, clean, jet-black and glossy; a fresh, tender, sweet aroma; bright red liquor; rich, mellow, sweet and brisk taste; and fine, tender infused leaves with visible buds, uniformly red and bright. First grade: fine, tight leaves with bud tips, relatively uniform, clean with a few tender stems, glossy dark colour; a tender, sweet aroma; red liquor; rich, mellow, refreshing taste; and uniform, tender infused leaves with buds, red and bright. Second grade: tight, slender leaves, uniform, reasonably clean with tender stems, dark and reasonably lustrous; a sweet aroma; clear red liquor; mild, mellow and reasonably brisk taste; and tender, uniform, red and reasonably bright infused leaves. Chinese original / 中文原文：感官品质：特级：外形细紧多锋苗、匀齐、净、乌黑油润，香气鲜嫩甜香，汤色红明亮，滋味醇厚甘爽，叶底细嫩显芽红匀亮。一级：外形细紧有锋苗、较匀齐、净稍含嫩茎、乌润，香气嫩甜香，汤色红，滋味醇厚爽口，叶底匀嫩有芽红亮。二级：外形紧细、匀整、尚净有嫩茎、乌尚润，香气甜香，汤色红明，滋味醇和尚爽，叶底嫩匀红尚亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=995 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： The two new shop listings were read in detail, and the actual pixels of 7 images were checked. The first product's black-tea name conflicts with the back-label ingredient statement of pan-fired green tea. For the second, sufficient binding between the physical sample, origin, and product version was not obtained. None was approved; 1 image was not viewed because its transfer was interrupted. Chinese original / 中文原文：实物图核查：新店两款详情实读，7张实际像素核对；第一款红茶名与背标配料炒青绿茶冲突，第二款未取得充分实物与产地版本绑定。全部未批准，1张传输中断未看。 Review date ：2026-10-16 Chinese original / 中文原文：核查日期：2026-10-16 Yantai Tea Chinese original / 中文原文：烟台茶 Shandong · 154 townships/towns/subdistricts across 15 counties/cities/districts administered by Yantai, Shandong Province: Zhifu, Laishan, Fushan, and Muping districts; the Development Zone and High-Tech Zone; Penglai District; Longkou, Laizhou, Zhaoyuan, Qixia, Laiyang, and Haiyang cities; Changdao County; and Kunyu Mountain Nature Reserve. Chinese original / 中文原文：山东 · 山东省烟台市所辖芝罘区、莱山区、福山区、牟平区、开发区、高新区、蓬莱区、龙口市、莱州市、招远市、栖霞市、莱阳市、海阳市、长岛县、昆嵛山自然保护区共计15个县（市、区）154个乡镇（街道） identity： Yantai Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements. Chinese original / 中文原文：identity：烟台茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Yantai Tea / flat form: flat, upright, smooth, fresh-looking and lustrous, emerald green. Announcement No. 646: Yantai Tea / curled form: fine and tight or tightly formed strips, even and robust, gray-green with a frosted appearance. Announcement No. 646: Yantai Tea / needle form: tight, fine, round, straight, green, with white down. Chinese original / 中文原文：appearance：第646号公告：烟台茶 / 扁形：扁平挺直、光滑鲜润、翠绿；第646号公告：烟台茶 / 卷曲形：条索紧细或紧结，匀整壮实，灰绿起霜；第646号公告：烟台茶 / 针形：紧、细、圆、直、绿，有白毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Yantai Tea / flat form: rich, lingering, and lasting. Announcement No. 646: Yantai Tea / curled form: fresh, pronounced, and lasting. Announcement No. 646: Yantai Tea / needle form: fresh and pronounced. Chinese original / 中文原文：aroma：第646号公告：烟台茶 / 扁形：浓郁悠长、持久；第646号公告：烟台茶 / 卷曲形：清高而持久；第646号公告：烟台茶 / 针形：清高 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Yantai Tea / flat form: rich and mellow. Announcement No. 646: Yantai Tea / curled form: rich and mellow with a sweet aftertaste. Announcement No. 646: Yantai Tea / needle form: mild and mellow. Chinese original / 中文原文：taste：第646号公告：烟台茶 / 扁形：醇厚；第646号公告：烟台茶 / 卷曲形：浓醇而回甘；第646号公告：烟台茶 / 针形：醇和 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： The leaves are thick, with a strong aroma, full taste and good infusion endurance, characterized as “ink-jade green, millet-soup liquor and bean aroma.” Flat tea: flat, straight leaves with a smooth, fresh, lustrous emerald-green appearance; clear bright green liquor; a rich, long-lasting aroma; a mellow, full taste; and evenly arranged, intact bud-and-leaf sets after infusion. Curled tea: fine, tightly rolled or tightly formed strips, even and robust, grey-green with a frosted bloom; a high, fresh, lasting aroma; a rich, mellow taste with returning sweetness; and tender-green, thick infused leaves. Needle-shaped tea: tight, fine, round, straight, green leaves with white down; clear, bright green liquor; a high, fresh aroma; a mellow taste; and plump, tender, even infused leaves. Chinese original / 中文原文：quality：叶片厚、香气高、滋味浓、耐冲泡，具有“墨玉绿、小米汤、豆子香”的独特品质。扁形茶：外形扁平挺直、光滑鲜润、色泽翠绿，汤色碧绿明亮，香气浓郁悠长、持久，滋味醇厚，叶底匀齐成朵。卷曲形茶：条索紧细或紧结，匀整壮实，色泽灰绿起霜，香气清高而持久，滋味浓醇而回甘，叶底嫩绿而厚实。针形茶：外形紧、细、圆、直、绿，有白毫，汤色清澈、绿亮，香气清高，滋味醇和，叶底肥嫩、匀齐 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Yantai Tea · green-tea version (scope publicly disclosed in the standard) Chinese original / 中文原文：逐步工序 / 烟台茶·绿茶版（标准公开范围） Green-tea version only. Yantai Tea also has black-, yellow- and white-tea codes, to which this route cannot be transferred. The body text was not obtained, so no processing parameters are added. Scope: manufacturing operations in the public scope statement of T/YTTSS 002—2020. Chinese original / 中文原文：仅绿茶版本；烟台茶另有红、黄、白茶规程，不能套用本路线。未取得正文，不添加加工参数。 适用范围：T/YTTSS 002—2020公开范围中的制造环节 1. Spreading to cool ： The “cooling” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note. Key observations: Chinese original / 中文原文：1. 摊凉：原文路线列明的“摊凉”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/YTTSS 002—2020, Yantai Tea: Technical Code for Green Tea Processing — publicly accessible scope at the National Library of Standards. | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 Chinese original / 中文原文：T/YTTSS 002—2020 烟台茶 绿茶加工技术规程：国家标准馆公开范围 | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 2. Heat-fixing ： The 'heat-fixing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：2. 杀青：原文路线列明的“杀青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/YTTSS 002—2020, Yantai Tea: Technical Code for Green Tea Processing — publicly accessible scope at the National Library of Standards. | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 Chinese original / 中文原文：T/YTTSS 002—2020 烟台茶 绿茶加工技术规程：国家标准馆公开范围 | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 3. Rolling ： The 'rolling' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：3. 揉捻：原文路线列明的“揉捻”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/YTTSS 002—2020, Yantai Tea: Technical Code for Green Tea Processing — publicly accessible scope at the National Library of Standards. | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 Chinese original / 中文原文：T/YTTSS 002—2020 烟台茶 绿茶加工技术规程：国家标准馆公开范围 | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 4. Drying by baking ： The 'baking dry' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：4. 烘干：原文路线列明的“烘干”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/YTTSS 002—2020, Yantai Tea: Technical Code for Green Tea Processing — publicly accessible scope at the National Library of Standards. | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 Chinese original / 中文原文：T/YTTSS 002—2020 烟台茶 绿茶加工技术规程：国家标准馆公开范围 | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 5. Cooling ： The 'cooling' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes. Key observations: Chinese original / 中文原文：5. 冷却：原文路线列明的“冷却”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/YTTSS 002—2020, Yantai Tea: Technical Code for Green Tea Processing — publicly accessible scope at the National Library of Standards. | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 Chinese original / 中文原文：T/YTTSS 002—2020 烟台茶 绿茶加工技术规程：国家标准馆公开范围 | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 6. Packaging ： The “packaging” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes. Key observations: Chinese original / 中文原文：6. 包装：原文路线列明的“包装”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。 关键观察： T/YTTSS 002—2020, Yantai Tea: Technical Code for Green Tea Processing — publicly accessible scope at the National Library of Standards. | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 Chinese original / 中文原文：T/YTTSS 002—2020 烟台茶 绿茶加工技术规程：国家标准馆公开范围 | https://www.ndls.org.cn/standard/detail/41c136c5ad00d585a9fa3cc6ceddd0a4 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： The leaves are thick, with a strong aroma, full taste and good infusion endurance, characterized as “ink-jade green, millet-soup liquor and bean aroma.” Flat tea: flat, straight leaves with a smooth, fresh, lustrous emerald-green appearance; clear bright green liquor; a rich, long-lasting aroma; a mellow, full taste; and evenly arranged, intact bud-and-leaf sets after infusion. Curled tea: fine, tightly rolled or tightly formed strips, even and robust, grey-green with a frosted bloom; a high, fresh, lasting aroma; a rich, mellow taste with returning sweetness; and tender-green, thick infused leaves. Needle-shaped tea: tight, fine, round, straight, green leaves with white down; clear, bright green liquor; a high, fresh aroma; a mellow taste; and plump, tender, even infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：叶片厚、香气高、滋味浓、耐冲泡，具有“墨玉绿、小米汤、豆子香”的独特品质。扁形茶：外形扁平挺直、光滑鲜润、色泽翠绿，汤色碧绿明亮，香气浓郁悠长、持久，滋味醇厚，叶底匀齐成朵。卷曲形茶：条索紧细或紧结，匀整壮实，色泽灰绿起霜，香气清高而持久，滋味浓醇而回甘，叶底嫩绿而厚实。针形茶：外形紧、细、圆、直、绿，有白毫，汤色清澈、绿亮，香气清高，滋味醇和，叶底肥嫩、匀齐 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 1089. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1089页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Yantai Tea / flat-shaped ： Dry-leaf appearance: flat and straight, smooth, fresh-looking and lustrous, emerald green; liquor colour: bright emerald green; aroma: rich, long and lasting; taste: full-bodied; infused leaves: even, with intact bud-and-leaf sets. Chinese original / 中文原文：第646号公告：烟台茶 / 扁形：干茶外形：扁平挺直、光滑鲜润、翠绿；汤色：碧绿明亮；香气：浓郁悠长、持久；滋味：醇厚；叶底：匀齐成朵 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 1089, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第1089页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Yantai Tea / curled ： Dry-leaf appearance: fine, tightly rolled or tightly formed strips, even and robust, grey-green with a frosted surface; aroma: clear, high and lasting; taste: strong and mellow with a sweet aftertaste; infused leaves: tender green and thick. Chinese original / 中文原文：第646号公告：烟台茶 / 卷曲形：干茶外形：条索紧细或紧结，匀整壮实，灰绿起霜；香气：清高而持久；滋味：浓醇而回甘；叶底：嫩绿而厚实 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 1089, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第1089页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Yantai Tea / needle-shaped ： Dry-leaf appearance: tight, fine, round, straight, green, with white down. Liquor colour: clear bright green. Aroma: fresh and pronounced. Taste: mellow and gentle. Infused leaves: plump, tender, uniform. Chinese original / 中文原文：第646号公告：烟台茶 / 针形：干茶外形：紧、细、圆、直、绿，有白毫；汤色：清澈、绿亮；香气：清高；滋味：醇和；叶底：肥嫩、匀齐 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 1089, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第1089页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： A total of 154 towns, townships and subdistricts across 15 county-level areas under Yantai, Shandong Province: Zhifu, Laishan, Fushan, Muping, the Development Zone, the High-Tech Zone, Penglai, Longkou, Laizhou, Zhaoyuan, Qixia, Laiyang, Haiyang, Changdao County and the Kunyu Mountain Nature Reserve. Geographical coordinates: 119°34′–121°57′ E, 36°16′–38°23′ N. Chinese original / 中文原文：保护产地范围：山东省烟台市所辖芝罘区、莱山区、福山区、牟平区、开发区、高新区、蓬莱区、龙口市、莱州市、招远市、栖霞市、莱阳市、海阳市、长岛县、昆嵛山自然保护区共计15个县（市、区）154个乡镇（街道）。地理坐标：东经119°34′～121°57′，北纬36°16′～38°23′ Raw materials & cultivars ： Yantai Tea Chinese original / 中文原文：原料与品种：烟台茶 Growing environment ： Soil pH is 5.6–7.5, with mean organic matter content of 1.26%, good subsoil aeration and drainage, and abundant elements essential to tea plants, including phosphorus, potassium, calcium, magnesium, iron, zinc and selenium. Chinese original / 中文原文：生长环境：土壤pH值在5.6～7.5之间，有机质含量平均为1.26%，心土通气排水良好，土壤富含磷、钾、钙、镁、铁、锌、硒等茶树必需的微量元素 Plucking requirements ： Picking by hand Chinese original / 中文原文：采摘要求：人工采摘 Sensory qualities ： The leaves are thick, with a strong aroma, full taste and good infusion endurance, characterized as “ink-jade green, millet-soup liquor and bean aroma.” Flat tea: flat, straight leaves with a smooth, fresh, lustrous emerald-green appearance; clear bright green liquor; a rich, long-lasting aroma; a mellow, full taste; and evenly arranged, intact bud-and-leaf sets after infusion. Curled tea: fine, tightly rolled or tightly formed strips, even and robust, grey-green with a frosted bloom; a high, fresh, lasting aroma; a rich, mellow taste with returning sweetness; and tender-green, thick infused leaves. Needle-shaped tea: tight, fine, round, straight, green leaves with white down; clear, bright green liquor; a high, fresh aroma; a mellow taste; and plump, tender, even infused leaves. Chinese original / 中文原文：感官品质：叶片厚、香气高、滋味浓、耐冲泡，具有“墨玉绿、小米汤、豆子香”的独特品质。扁形茶：外形扁平挺直、光滑鲜润、色泽翠绿，汤色碧绿明亮，香气浓郁悠长、持久，滋味醇厚，叶底匀齐成朵。卷曲形茶：条索紧细或紧结，匀整壮实，色泽灰绿起霜，香气清高而持久，滋味浓醇而回甘，叶底嫩绿而厚实。针形茶：外形紧、细、圆、直、绿，有白毫，汤色清澈、绿亮，香气清高，滋味醇和，叶底肥嫩、匀齐 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1089 The standard’s full text was not read. This process relies only on the publicly available scope in authoritative metadata, not verification of all operating clauses. Chinese original / 中文原文：标准全文未读取；本工艺仅依据权威元数据公开范围，不等于已核查全部操作条款。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry leaves of Yantai tea (sample on the GI information page) Chinese original / 中文原文：实物图：烟台茶干茶（地标资料页样本） https://www.sinogi.cn/db/Upload/shikuang/SINOGI09264-1.png https://www.sinogi.cn/wap/index.php/product/show/id/9264 Basis for the match: The SINOGI09264 product page explicitly identifies Yantai Tea, Yantai's current administrative area in Shandong, and green-tea appearance types. The original image serves as both the page's main image and a gallery image. Pixel inspection shows curled processed dry tea in a white cup. Chinese original / 中文原文：对应依据：SINOGI09264 产品页明确烟台茶、山东烟台现辖区域、绿茶外观类型；该原图是同页烟台茶主图和相册图。像素为白色杯中卷曲加工干茶。 The public original page was readable and its original image downloadable. The photographer and image-specific licence are undisclosed, and separate redistribution permission was not obtained. The complete original and source are retained as references in the private encyclopedia, without assuming an open licence. Chinese original / 中文原文：公开原页可读并下载原图；摄影者与单图授权未披露，未取得独立再传播许可。保留完整原图及出处作为私有百科资料参照，不推定开放授权。 Sample scope ： A sample shown on the Yantai Tea GI information page; grade, producer, and batch undisclosed. Chinese original / 中文原文：样本范围：烟台茶地标资料页展示样本，等级、生产者、批次未披露。 Tongbai Yuye Tea Chinese original / 中文原文：桐柏玉叶茶 Henan · Within Tongbai County Chinese original / 中文原文：河南 · 桐柏县境内 identity： Tongbai Yuye Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements. Chinese original / 中文原文：identity：桐柏玉叶茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Tongbai Yuye Tea (ungraded original): flat and smooth, bud down concealed, lustrous emerald green. Chinese original / 中文原文：appearance：第646号公告：桐柏玉叶茶（原文未分等级）：扁平光滑、芽毫隐藏，翠绿油润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Tongbai Yuye Tea, with no grades distinguished in the original: high and lasting aroma. Chinese original / 中文原文：aroma：第646号公告：桐柏玉叶茶（原文未分等级）：香高持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Tongbai Yuye Tea (ungraded original): fresh, brisk, full and mellow. Chinese original / 中文原文：taste：第646号公告：桐柏玉叶茶（原文未分等级）：鲜爽醇厚 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Flat and smooth, with bud down concealed; lustrous emerald green; clear apricot-green liquor; fresh, brisk, full and mellow taste; high, lasting aroma; bright light-green infused leaves. Chinese original / 中文原文：quality：外形扁平光滑、芽毫隐藏，色泽翠绿油润，汤色杏绿清澈，滋味鲜爽醇厚，香高持久，叶底嫩绿明亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Tongbai Yuye: Jiamu Tea Industry’s clean production line (2021 official on-site report). Chinese original / 中文原文：逐步工序 / 桐柏玉叶：嘉木茶业清洁化生产线（2021年官方现场报道） This is the complete principal processing sequence of a named company in a 2021 report. The source date and company scope are retained; it is not claimed to be the sole or current standard route for all Tongbai Yuye. Rolling, pan-firing, and charcoal aroma enhancement from the later Tongbai Maojian section were not added, nor were steps supplied from generic green-tea processing. Scope: source_scoped_producer_process Chinese original / 中文原文：这是具名企业在2021年报道中的完整主要加工链，保留来源年代与企业范围，不宣称为所有桐柏玉叶的唯一或现行标准路线。未添加后文桐柏毛尖的揉捻、炒制、炭火提香，也未据通用绿茶工艺补步骤。 适用范围：source_scoped_producer_process 1. Spreading to air ： The initial stage of the reported clean production line; spreading/cooling duration not given. Key observations: Chinese original / 中文原文：1. 摊晾：报道中该清洁化生产线的起始环节，未给出摊晾时长。 关键观察： Flavours of Home in Nanyang | This Little “Leaf” Changed Life in Tongbai | https://m.thepaper.cn/newsDetail_forward_12714878 Chinese original / 中文原文：南阳家乡味儿 | 这片小小“树叶”，改变了桐柏人的生活 | https://m.thepaper.cn/newsDetail_forward_12714878 2. Heat-fixing ： Heat-fixing follows spreading. The report includes an on-site visit to the heat-fixing equipment but gives no temperature parameters. Key observations: Chinese original / 中文原文：2. 杀青：摊晾之后进行杀青；报道并实访杀青设备，未给温度参数。 关键观察： Flavours of Home in Nanyang | This Little “Leaf” Changed Life in Tongbai | https://m.thepaper.cn/newsDetail_forward_12714878 Chinese original / 中文原文：南阳家乡味儿 | 这片小小“树叶”，改变了桐柏人的生活 | https://m.thepaper.cn/newsDetail_forward_12714878 3. Straightening and shaping ： The original combines strip-shaping and shaping as one stage after heat-fixing. Key observations: Chinese original / 中文原文：3. 理条整形：原文将理条与整形合写为一个环节，位于杀青之后。 关键观察： Flavours of Home in Nanyang | This Little “Leaf” Changed Life in Tongbai | https://m.thepaper.cn/newsDetail_forward_12714878 Chinese original / 中文原文：南阳家乡味儿 | 这片小小“树叶”，改变了桐柏人的生活 | https://m.thepaper.cn/newsDetail_forward_12714878 4. Drying ： The final stage of the production line listed in the report; no drying temperature or finished-tea moisture is provided. Key observations: Chinese original / 中文原文：4. 干燥：报道所列生产线的最后一个环节；未提供干燥温度或成茶水分。 关键观察： Flavours of Home in Nanyang | This Little “Leaf” Changed Life in Tongbai | https://m.thepaper.cn/newsDetail_forward_12714878 Chinese original / 中文原文：南阳家乡味儿 | 这片小小“树叶”，改变了桐柏人的生活 | https://m.thepaper.cn/newsDetail_forward_12714878 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Flat and smooth, with bud down concealed; lustrous emerald green; clear apricot-green liquor; fresh, brisk, full and mellow taste; high, lasting aroma; bright light-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形扁平光滑、芽毫隐藏，色泽翠绿油润，汤色杏绿清澈，滋味鲜爽醇厚，香高持久，叶底嫩绿明亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 1225. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1225页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Tongbai Yuye Tea (ungraded in the original). ： Dry-leaf appearance: flat and smooth, with concealed bud down, emerald green and lustrous; liquor colour: clear apricot green; aroma: high and lasting; taste: fresh, brisk and full-bodied; infused leaves: bright tender green. Chinese original / 中文原文：第646号公告：桐柏玉叶茶（原文未分等级）：干茶外形：扁平光滑、芽毫隐藏，翠绿油润；汤色：杏绿清澈；香气：香高持久；滋味：鲜爽醇厚；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 annex PDF from page 1225, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第1225页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Within Tongbai County. Coordinates: 113°–113°49′ E, 32°17′–32°42′ N. Chinese original / 中文原文：保护产地范围：桐柏县境内。地理坐标：东经113°～113°49′，北纬32°17′～32°42′ Raw materials & cultivars ： Tongbai Yuye tea cultivars within the production area Chinese original / 中文原文：原料与品种：产地范围内的桐柏玉叶茶品种 Growing environment ： Deep soil at least 60 cm deep, fertile and well drained, with pH 4.5–6.5, ideally 4.5–5.5. Mountain or hill slopes of 25° or less. Chinese original / 中文原文：生长环境：土层深厚（在60cm以上）、肥沃，排水良好，pH值4.5～6.5（最佳值为4.5～5.5）。坡度在25度以下的山坡或丘陵坡地 Plucking requirements ： Picking young tea plants should follow the principles of nurturing first and picking second, pinching the top while protecting the sides, picking high shoots while retaining low ones, retaining more and picking less, and light picking to develop the canopy, thereby accelerating growth and bringing the garden into production earlier. Productive gardens should combine picking with nurturing, balance quantity and quality, and adapt to each garden, based on the plants’ growth characteristics and Tongbai Yuye’s fresh-leaf requirements, picking at the proper time according to the standard. Chinese original / 中文原文：采摘要求：幼龄茶树的采摘要坚持“以养为主，以采为辅，打顶护边，采高养低，多留少采，轻采养蓬”的原则，以保护茶蓬加速生长，提早成园。投产茶园要根据茶树生产特性和桐柏玉叶茶加工对鲜叶原料的要求，遵循采养结合，量质兼顾，因园制宜的原则，按照标准适时采摘 Sensory qualities ： Flat and smooth, with bud down concealed; lustrous emerald green; clear apricot-green liquor; fresh, brisk, full and mellow taste; high, lasting aroma; bright light-green infused leaves. Chinese original / 中文原文：感官品质：外形扁平光滑、芽毫隐藏，色泽翠绿油润，汤色杏绿清澈，滋味鲜爽醇厚，香高持久，叶底嫩绿明亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1225 The full GH/T 1445—2023 was not obtained. This field report can describe the company’s main sequence, not replace the industry standard. Chinese original / 中文原文：未取得GH/T 1445—2023标准全文；本次现场报道可说明该企业主链，不能替代行业标准。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Tongbai Yuye Tea dry leaves (Yufeng Grade 2 product sample) Chinese original / 中文原文：实物图：桐柏玉叶茶干茶（禺峰二级商品样本） https://img.alicdn.com/i2/2363254461/O1CN01V80r931ipBfookqci_!!2363254461.jpg_500x500q90 https://tao.hooos.com/goods_588914900069.html Basis for the match: The public page for SKU 588914900069 explicitly identifies Yufeng second-grade Tongbai Yuye, 250 g, the Yufeng Wild Tea Garden flagship shop, and Nanyang, Henan. The detail image is tied to the same product and bears the Yufeng trademark. Pixel inspection shows processed flat dry tea fully presented on a plate. A bylined interview in Nanyang Viewpoint was also read and explicitly identifies Tongbai Yufeng Wild Tea Garden as selling Yufeng Tongbai Yuye. The original Tmall visit returned a login-redirect script; the original site's product details were not read. Chinese original / 中文原文：对应依据：公开SKU588914900069 页明确禺峰二级桐柏玉叶250克、禺峰野茶园旗舰店、河南南阳，细节图与同一商品绑定并带禺峰商标。像素为完整盘中扁平加工干茶。另已读南阳视点署名采访，明确桐柏禺峰野茶园经营禺峰·桐柏玉叶；原天猫访问为登录跳转脚本，原站详情未读取。 The public original page was readable and its original image downloadable. The photographer and image-specific licence are undisclosed, and separate redistribution permission was not obtained. The complete original and source are retained as references in the private encyclopedia, without assuming an open licence. Chinese original / 中文原文：公开原页可读并下载原图；摄影者与单图授权未披露，未取得独立再传播许可。保留完整原图及出处作为私有百科资料参照，不推定开放授权。 Sample scope ： A merchant-labeled Yufeng Grade 2 Tongbai Yuye 250 g product sample, used only for that brand and grade’s appearance, not every grade. “Longjing” appears as a marketing term in the title, but the tea is not classified as Longjing. The collected page is a publicly synchronized detail page, not the logged-in original Tmall site. Chinese original / 中文原文：样本范围：商家标示的禺峰二级桐柏玉叶250克商品样本；只用于该品牌等级外观，不代表所有等级。商品标题含龙井作为营销词，不将其归为龙井茶；当前采集页为公开同步详情，非登录后天猫原站。 Fuli Tea Chinese original / 中文原文：复立茶 Sichuan · 15 villages in Xiaohe Town, Weiyuan County, Neijiang: Putao, Tiechang, Sanhe, Yumai, Qinglan, Xingu, Nianzi, Xintong, Dayan, Xiaohe, Kaiyuan, Pingle, Sanyang, Paifang, and Minzhi; plus 11 tea farms: Wusi, Yueliang, Tiechang, Wudou, Putao, Sanhe, Yumai, Nianzi, Kaiyuan, Caizi, and Xingu. Chinese original / 中文原文：四川 · 内江市威远县小河镇的葡萄村、铁厂村、三合村、玉麦村、青兰村、新古村、碾子村、新同村、大岩村、小河村、开元村、平乐村、三羊村、牌坊村、民治村等15个村和五四茶场、月亮茶场、铁厂茶场、五斗茶场、葡萄茶场、三合茶场、玉麦茶场、碾子茶场、开元茶场、菜子茶场、新古茶场等11个茶场 identity： Fuli Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements. Chinese original / 中文原文：identity：复立茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Fuli Tea (ungraded original): flat, straight and even, lustrous green. Chinese original / 中文原文：appearance：第646号公告：复立茶（原文未分等级）：扁直匀齐，色泽绿润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Fuli Tea (ungraded in the original): rich, lasting chestnut aroma. Chinese original / 中文原文：aroma：第646号公告：复立茶（原文未分等级）：栗香浓郁持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Fuli Tea, with no grades distinguished in the original: fresh, mellow and sweet, enduring repeated infusions. Chinese original / 中文原文：taste：第646号公告：复立茶（原文未分等级）：鲜醇味甘，耐冲泡 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Made from high-quality single buds from early spring in pollution-free high-mountain tea gardens. The leaves are flat, straight and uniform, with a lustrous green colour; a rich, lasting chestnut aroma; pale-green, clear liquor; a fresh, mellow and sweet taste; good endurance over repeated infusions and a pleasing mouthfeel; and bright tender-green infused leaves. Chinese original / 中文原文：quality：采用高山无公害茶园早春优质独芽制作而成，其外形扁直匀齐，色泽绿润、香气栗香浓郁持久，汤色淡绿清流、滋味鲜醇味甘，耐冲泡、口感好，叶底嫩绿明亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf The processing method specified by the main record remains to be verified; only other explicitly named variants are presented below. Chinese original / 中文原文：主档案所限定的工艺仍待核，以下仅为其他具名版本。 Step-by-step processing / Fuli Tea, first-tier premium tea: version recorded in republished specifications Chinese original / 中文原文：逐步工序 / 复立茶一档名优茶：转载规范记载版本 Based only on the republished account, retaining separate routes for the first size fraction and the second, third and fourth fractions. The original lists two main stages, initial pan-firing and final pan-firing, with moisture equilibration and size grading explicitly between them. Moisture content and the standard number contain textual anomalies; the figures are not extracted and the account is not labelled a current official specification. Chinese original / 中文原文：仅据转载文记载，保留一档与二三四档分流；原文列青锅及煇锅两大步骤，中间明确回潮和分档筛分。含水率与标准号存在文字异常，不提取数值，不标现行官方规程。 1. Initial pan-firing ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：1. 青锅：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 2. Spreading for moisture redistribution, then sieving ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：2. 摊放回潮、筛分：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 3. Finishing pan-firing ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：3. 煇锅：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Step-by-step processing / Fuli Tea, grades 2, 3 and 4: version recorded in republished specifications Chinese original / 中文原文：逐步工序 / 复立茶二、三、四档：转载规范记载版本 The text explicitly gives this grade-specific route, followed by grading and packing after drying. Only the operations are retained. The original document was not obtained, so this is not upgraded to an official original or completed main process. Chinese original / 中文原文：正文明确这一档级路线并接续烘干后分级包装；只保存工序，原件未取得，不升级为官方原文或主流程完成。 1. Spreading fresh leaves ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：1. 摊青：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 2. Heat-fixing ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：2. 杀青：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 3. Rolling ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：3. 揉捻：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 4. Baked green tea ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：4. 烘青：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 5. Shaping ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：5. 整形：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 6. Bringing out down ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：6. 提毫：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 7. Drying by baking ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：7. 烘干：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 8. Grade, package and place in storage ： This operation is retained in the sequence explicitly listed by the source; no generic parameters are added. Key observations: Chinese original / 中文原文：8. 分级包装入库：按本来源明确列示的顺序保留此工序；未补通用参数。 关键观察： Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI). | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Chinese original / 中文原文：复立茶农产品地理标志质量控制技术规范（SINOGI转载正文） | https://sinogi.cn/wap/index.php/product/zxshow/id/1916/nid/7243 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Made from high-quality single buds from early spring in pollution-free high-mountain tea gardens. The leaves are flat, straight and uniform, with a lustrous green colour; a rich, lasting chestnut aroma; pale-green, clear liquor; a fresh, mellow and sweet taste; good endurance over repeated infusions and a pleasing mouthfeel; and bright tender-green infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：采用高山无公害茶园早春优质独芽制作而成，其外形扁直匀齐，色泽绿润、香气栗香浓郁持久，汤色淡绿清流、滋味鲜醇味甘，耐冲泡、口感好，叶底嫩绿明亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 1538. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1538页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Fuli Tea (ungraded in the original). ： Dry-leaf appearance: flat, straight and uniform, lustrous green. Liquor colour: the original says 'pale green, clear flowing'. Aroma: rich, lasting chestnut notes. Taste: fresh, mellow and sweet, enduring over repeated infusions. Infused leaves: bright tender green. Chinese original / 中文原文：第646号公告：复立茶（原文未分等级）：干茶外形：扁直匀齐，色泽绿润；汤色：原文为“淡绿清流”；香气：栗香浓郁持久；滋味：鲜醇味甘，耐冲泡；叶底：嫩绿明亮 Evidence Status: primary_source_verified； Location in the source: Annex to Announcement No. 646, starting at PDF page 1538, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第1538页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Fifteen villages in Xiaohe Town, Weiyuan County, Neijiang City: Putao, Tiechang, Sanhe, Yumai, Qinglan, Xingu, Nianzi, Xintong, Dayan, Xiaohe, Kaiyuan, Pingle, Sanyang, Paifang and Minzhi; and eleven tea farms: Wusi, Yueliang, Tiechang, Wudou, Putao, Sanhe, Yumai, Nianzi, Kaiyuan, Caizi and Xingu. Coordinates: 29°34′05.8″–29°40′50.3″ N, 104°17′09.9″–104°22′27.9″ E. Chinese original / 中文原文：保护产地范围：内江市威远县小河镇的葡萄村、铁厂村、三合村、玉麦村、青兰村、新古村、碾子村、新同村、大岩村、小河村、开元村、平乐村、三羊村、牌坊村、民治村等15个村和五四茶场、月亮茶场、铁厂茶场、五斗茶场、葡萄茶场、三合茶场、玉麦茶场、碾子茶场、开元茶场、菜子茶场、新古茶场等11个茶场。地理坐标：北纬29°34′05.8″～29°40′50.3″，东经104°17′09.9″～104°22′27.9″ Raw materials & cultivars ： Select high-quality, productive seedlings with strong pest and disease resistance that suit local conditions, including Fuding Dabai, Mingshan 131 and Fuxuan No. 9. Chinese original / 中文原文：原料与品种：选择适合本地环境条件的福鼎大白、名山131、福选9号等优质、抗病虫害强、丰产的优良茶苗 Growing environment ： The Fuli tea-growing area is upstream and free of industrial pollution. Testing of river water and groundwater indicates good sensory water quality: colourless, odourless, tasteless and transparent, with a pH of 5.5–7.5. Chinese original / 中文原文：生长环境：复立茶叶种植区域属水域上游无工业污染区，河流及地下水检测表明，水质感观良好，无色、无臭、无味、透明，pH值5.5～7.5之间 Plucking requirements ： Begin picking when the bush canopy has 10–15 standard buds per square metre. Pick on clear mornings and carry fresh leaves in bamboo containers. Chinese original / 中文原文：采摘要求：茶树蓬面每平方米达到10～15个标准芽时为开采时期。茶叶采摘要选择在天气晴朗的早上，鲜叶要用竹制器具盛装 Sensory qualities ： Made from high-quality single buds from early spring in pollution-free high-mountain tea gardens. The leaves are flat, straight and uniform, with a lustrous green colour; a rich, lasting chestnut aroma; pale-green, clear liquor; a fresh, mellow and sweet taste; good endurance over repeated infusions and a pleasing mouthfeel; and bright tender-green infused leaves. Chinese original / 中文原文：感官品质：采用高山无公害茶园早春优质独芽制作而成，其外形扁直匀齐，色泽绿润、香气栗香浓郁持久，汤色淡绿清流、滋味鲜醇味甘，耐冲泡、口感好，叶底嫩绿明亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1538 Only a republication of the old agricultural-product GI specification was obtained this round. It cannot be marked as an official original read or used to close the main-process gap. Chinese original / 中文原文：本轮仅取得旧农产品地理标志规范转载；不可标官方原件已读，不以此关闭主流程缺口。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. Chinese original / 中文原文：实物图核查：本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Qionglai Wenjun Tea Chinese original / 中文原文：邛崃文君茶 Sichuan · 42 villages or communities in two towns or subdistricts, Wenjun and Kongming, in Qionglai, Chengdu. Chinese original / 中文原文：四川 · 四川省成都市邛崃市文君街道、孔明街道共2个镇（街道）、42个村（社区） identity： Qionglai Wenjun Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements. Chinese original / 中文原文：identity：邛崃文君茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Qionglai Wenjun Tea, with no grades distinguished in the original: fine, tightly rolled, slightly curved strips, yellow-green, with visible white down, even. Chinese original / 中文原文：appearance：第646号公告：邛崃文君茶（原文未分等级）：条索紧细微曲，色泽黄绿，白毫显露，匀整 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Qionglai Wenjun Tea, with no grades distinguished in the original: rich and lasting aroma. Chinese original / 中文原文：aroma：第646号公告：邛崃文君茶（原文未分等级）：浓郁持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Qionglai Wenjun Tea (ungraded original): full and mellow, fresh and brisk. Chinese original / 中文原文：taste：第646号公告：邛崃文君茶（原文未分等级）：醇厚、鲜爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Fine, tight, slightly curved, even strips, yellow-green with visible white down; bright yellow-green liquor; a rich, lasting aroma; a mellow, full, fresh, brisk taste; and bright tender-green infused leaves with intact buds and leaves. Chinese original / 中文原文：quality：外形条索紧细微曲，色泽黄绿，白毫显露，匀整。汤色黄绿明亮，香气浓郁持久，滋味醇厚、鲜爽，叶底嫩绿明亮，芽叶完整 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Fine, tight, slightly curved, even strips, yellow-green with visible white down; bright yellow-green liquor; a rich, lasting aroma; a mellow, full, fresh, brisk taste; and bright tender-green infused leaves with intact buds and leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形条索紧细微曲，色泽黄绿，白毫显露，匀整。汤色黄绿明亮，香气浓郁持久，滋味醇厚、鲜爽，叶底嫩绿明亮，芽叶完整 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 1810. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1810页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Qionglai Wenjun Tea (no grades distinguished in the original) ： Dry-leaf appearance: fine, tight, slightly curved strips, yellow-green with visible white down, even. Liquor colour: bright yellow-green. Aroma: rich and lasting. Taste: mellow, full, fresh, brisk. Infused leaves: bright tender green, with intact buds and leaves. Chinese original / 中文原文：第646号公告：邛崃文君茶（原文未分等级）：干茶外形：条索紧细微曲，色泽黄绿，白毫显露，匀整；汤色：黄绿明亮；香气：浓郁持久；滋味：醇厚、鲜爽；叶底：嫩绿明亮，芽叶完整 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 1810, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第1810页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： A total of 42 villages and communities in two towns or subdistricts, Wenjun and Kongming, in Qionglai City, Chengdu, Sichuan Province. Geographical coordinates: 103°24′15″–103°34′10″ E, 30°20′06″–30°24′12″ N. Chinese original / 中文原文：保护产地范围：四川省成都市邛崃市文君街道、孔明街道共2个镇（街道）、42个村（社区）。地理坐标：东经103°24′15″～103°34′10″，北纬30°20′06″～30°24′12″ Raw materials & cultivars ： Scented tea Chinese original / 中文原文：原料与品种：花茶 Growing environment ： Elevation around 800 m, soil depth at least 1 m, loamy texture, acidic or slightly acidic purple soil, pH 4.5–6.0. Chinese original / 中文原文：生长环境：海拔800m左右，土壤厚度1m以上，质地为壤土，属酸性或微酸性紫色土，pH值4.5～6.0 Plucking requirements ： Hand-picking is required. Keep buds and leaves intact, fresh, even and clean, without scales, fish leaves, tea fruit or old leaves; stripping and grabbing are unsuitable. Chinese original / 中文原文：采摘要求：要求手工采摘，保持芽叶完整、新鲜、匀净，不夹带鳞片、鱼叶、茶果与老叶，不宜捋采和抓采 Sensory qualities ： Fine, tight, slightly curved, even strips, yellow-green with visible white down; bright yellow-green liquor; a rich, lasting aroma; a mellow, full, fresh, brisk taste; and bright tender-green infused leaves with intact buds and leaves. Chinese original / 中文原文：感官品质：外形条索紧细微曲，色泽黄绿，白毫显露，匀整。汤色黄绿明亮，香气浓郁持久，滋味醇厚、鲜爽，叶底嫩绿明亮，芽叶完整 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1810 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Brewed sample on the named GI page for Qionglai Wenjun tea Chinese original / 中文原文：实物图：邛崃文君茶具名地标页冲泡样本 https://www.sinogi.cn/db/Upload/shikuang/SINOGI09301-1.png https://www.sinogi.cn/wap/index.php/product/gg/id/9301 Basis for the match: The matching SINOGI09301 page explicitly gives Qionglai, Chengdu, Sichuan, as the origin and describes yellow-green liquor and tender-green infused leaves. The image is the page's main tea-sample picture; inspection shows pale yellow-green liquor and green buds and leaves in a glass. Dry-tea image 05 is dark and its form difficult to judge, so only the named brewed sample in image 04 is selected. No additional tea-category determination is made from the photograph. Chinese original / 中文原文：对应依据：SINOGI09301同名页明确四川成都邛崃产地及黄绿茶汤、嫩绿叶底；图为页面茶样主图，像素为玻璃杯中浅黄绿色茶汤与绿色芽叶。另05干茶图颜色偏暗且形态难判，仅选04具名冲泡样本，不据图另定茶类。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： A named GI catalogue sample, without brand series, grade, or photography year. The original describes current Qionglai jurisdiction; this library’s protected scope still follows Announcement 646. Chinese original / 中文原文：样本范围：具名地标目录样本，未标品牌系列、等级或拍摄年份；原页描述现辖邛崃，本库保护范围仍以646公告为准。 Poliu Niangniang Tea Chinese original / 中文原文：坡柳娘娘茶 Guizhou · Three towns or townships in Zhenfeng County: Longchang, Wanlan and Xiaotun. Chinese original / 中文原文：贵州 · 贵州省贞丰县龙场镇、挽澜镇、小屯镇等3个乡镇 identity： Poliu Niangniang Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements. Chinese original / 中文原文：identity：坡柳娘娘茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： Fresh leaves → spreading → heat-fixing → rolling → fermentation → shaping → drying. Processing details: 1. Heat-fixing. The source describes a combination of indoor spreading and sun withering for the fresh leaves. 2. Rolling. Roll the fixed leaves for 30–45 minutes, until the juice sticks to the hands. 3. Fermentation. Ferment the rolled leaves for 6–8 hours at 28–35°C and 40%–60% air humidity. 4. Drying. Continuously dry the fermented leaves at 60°C for 3–5 hours, then remove and cool after this first stage. For the second drying stage, adjust the temperature to 80°C and dry the leaves in one operation. The third stage develops aroma: roast in an aroma-development machine at 130–140°C for 5 minutes, then remove and cool naturally. Chinese original / 中文原文：process：鲜叶→摊放→杀青→揉捻→发酵→造型→干燥。加工要点：1.杀青。鲜茶叶室内摊青和日光萎凋相结合。2.揉捻。将杀青后的茶青揉捻30-45分钟（茶汁粘手）。3.发酵。将揉捻的茶青发酵6-8小时（温度28～35℃，空气湿度控制在40%～60%）。4.干燥。将发酵好的茶青在温度60℃下连续烘3-5小时，烘干第一道工序完成后将茶叶取出待冷，烘干第二道工序将温度调整至80℃将茶叶一次性烘干。烘干第三道工序：茶叶提香，确保提香机温度控制在130～140℃之间烘焙5分钟，取出自然冷却 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Writing-brush shaped, with deep tea character; golden, clear liquor, a delicate taste and sweet aftertaste, subtle fragrance that stimulates salivation, a refreshing, soothing impression and a lingering finish. Chinese original / 中文原文：quality：呈毛笔形状，茶韵深远；茶汤金黄透亮，入口淡雅回甘，微香生津，口爽心舒、回味悠远 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / 2025 GI protection requirements / original process (conflicting definition of heat-fixing) Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 原文流程（杀青释义冲突） PDF pages 1857–1859, the processing section for Poliu Niangniang Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The sequence lists “heat-fixing,” but the corresponding explanation describes indoor spreading and sun withering, creating a terminology conflict. Only the version in the announcement is recorded; it cannot establish tea category or be combined into a generic process. Chinese original / 中文原文：PDF第1857—1859页，坡柳娘娘茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件流程列“杀青”，分项却解释为室内摊青和日光萎凋，存在术语冲突。只记录公告所述版本，不能据此判定茶类或拼成通用工艺。 1. Spreading ： The original lists 'spreading' as stage 1 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：1. 摊放：原文将“摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 杀青：原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Fermentation / oxidation ： The original lists “fermentation” as step 4 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 发酵：原文将“发酵”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Shaping ： The original lists 'shaping' as stage 5 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：5. 造型：原文将“造型”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Drying ： The original lists “drying” as stage 6 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：6. 干燥：原文将“干燥”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Writing-brush shaped, with deep tea character; golden, clear liquor, a delicate taste and sweet aftertaste, subtle fragrance that stimulates salivation, a refreshing, soothing impression and a lingering finish. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：呈毛笔形状，茶韵深远；茶汤金黄透亮，入口淡雅回甘，微香生津，口爽心舒、回味悠远 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 1857. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1857页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: writing-brush shaped; liquor colour: clear golden yellow; aroma: faint; taste: delicate on entry with a sweet aftertaste, refreshing and lingering. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：呈毛笔形状；汤色：金黄透亮；香气：微香；滋味：入口淡雅回甘，口爽，回味悠远 Evidence Status: primary_source_verified； Location in the source: PDF pages 1857–1859, Poliu Niangniang Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第1857—1859页，坡柳娘娘茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： The three towns of Longchang, Wanlan and Xiaotun in Zhenfeng County, Guizhou Province. The area extends east to Zhetang Village in Wanlan Town, west to Sanhe Village in Longchang Town, south to Dianzi Village in Wanlan Town, and north to Shuiyindong Village in Xiaotun Town. Geographical coordinates: 105°25′–105°38′ E, 25°19′–25°32′ N. Chinese original / 中文原文：保护产地范围：贵州省贞丰县龙场镇、挽澜镇、小屯镇等3个乡镇。东至挽澜镇者塘村，西至龙场镇三合村，南至挽澜镇店子村，北至小屯镇水银洞村。地理坐标：东经105°25′～105°38′，北纬25°19′～25°32′ Raw materials & cultivars ： Cuttings from local perennial tea plants and cultivars such as Longjing 43 suitable for Poliuniangniang Tea. Chinese original / 中文原文：原料与品种：当地多年生茶树扦插苗及龙井43等适宜加工坡柳娘娘茶的茶树品种 Growing environment ： Mostly yellow soils, loose and deep, rich in organic matter. Chinese original / 中文原文：生长环境：土壤多为黄壤，土质疏松，土层深厚，有机质含量丰富 Plucking requirements ： Picking by hand Chinese original / 中文原文：采摘要求：人工采摘 Processing requirements ： Fresh leaves → spreading → heat-fixing → rolling → fermentation → shaping → drying. Processing details: 1. Heat-fixing. The source describes a combination of indoor spreading and sun withering for the fresh leaves. 2. Rolling. Roll the fixed leaves for 30–45 minutes, until the juice sticks to the hands. 3. Fermentation. Ferment the rolled leaves for 6–8 hours at 28–35°C and 40%–60% air humidity. 4. Drying. Continuously dry the fermented leaves at 60°C for 3–5 hours, then remove and cool after this first stage. For the second drying stage, adjust the temperature to 80°C and dry the leaves in one operation. The third stage develops aroma: roast in an aroma-development machine at 130–140°C for 5 minutes, then remove and cool naturally. Chinese original / 中文原文：加工要求：鲜叶→摊放→杀青→揉捻→发酵→造型→干燥。加工要点：1.杀青。鲜茶叶室内摊青和日光萎凋相结合。2.揉捻。将杀青后的茶青揉捻30-45分钟（茶汁粘手）。3.发酵。将揉捻的茶青发酵6-8小时（温度28～35℃，空气湿度控制在40%～60%）。4.干燥。将发酵好的茶青在温度60℃下连续烘3-5小时，烘干第一道工序完成后将茶叶取出待冷，烘干第二道工序将温度调整至80℃将茶叶一次性烘干。烘干第三道工序：茶叶提香，确保提香机温度控制在130～140℃之间烘焙5分钟，取出自然冷却 Sensory qualities ： Writing-brush shaped, with deep tea character; golden, clear liquor, a delicate taste and sweet aftertaste, subtle fragrance that stimulates salivation, a refreshing, soothing impression and a lingering finish. Chinese original / 中文原文：感官品质：呈毛笔形状，茶韵深远；茶汤金黄透亮，入口淡雅回甘，微香生津，口爽心舒、回味悠远 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1857 The original describes indoor spreading and sun withering under “heat-fixing,” then lists fermentation. The terminology relationship awaits first-party evidence; it is not independently corrected or used to determine tea category. Chinese original / 中文原文：原文“杀青”步骤下记述室内摊青与日光萎凋，且后续列发酵；流程术语关系待一手补证，不自行纠正或判定茶类。 The original process lists 'heat-fixing', but the detailed explanation describes indoor spreading and sun-withering, creating a terminology conflict. Only the announcement's version is recorded; it cannot be used to determine the tea category or assemble a generic process. Chinese original / 中文原文：原件流程列“杀青”，分项却解释为室内摊青和日光萎凋，存在术语冲突。只记录公告所述版本，不能据此判定茶类或拼成通用工艺。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Poliu Niangniang tea tied into brush-tip-shaped bundles Chinese original / 中文原文：实物图：坡柳娘娘茶笔头状捆扎成茶 https://www.gzu.edu.cn/_upload/article/images/31/3c/87e540bf464cb45fde2e6ff8c345/33399536-bfd5-426a-a6df-166e9281a83e.jpg https://www.gzu.edu.cn/2022/1103/c641a179602/page.htm Basis for the match: Guizhou University's public report explicitly identifies Zhenfeng, Guizhou, and the Longchang, Wanlan and Xiaotun production areas. The caption names Poliu Niangniang Tea. Actual pixels show brush-tip-shaped finished tea tied with red thread in a bamboo vessel, matching the shaping description. Chinese original / 中文原文：对应依据：贵州大学公开报道明确贵州贞丰及龙场、挽澜、小屯产区，图注坡柳娘娘茶；实际像素为竹器内红线捆扎笔头状成茶，与正文塑形说明吻合。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： The brush-tip-shaped Niangniang Tea shown in a 2022 report. The article calls the competition version yellow tea; its process cannot overwrite the other version in Announcement 646 that has terminology issues. Chinese original / 中文原文：样本范围：2022年报道展示的笔头状娘娘茶；文中将参赛版本称黄茶，不能用其流程覆盖646公告有术语疑点的另一版本。 Dushan Gaozhai Tea Chinese original / 中文原文：独山高寨茶 Guizhou · 64 administrative villages in 8 towns of Dushan County, Qiannan Buyei and Miao Autonomous Prefecture: Baiquan, Mawan, Shangsi, Xiasi, Jichang, Yushui, Yingshan, and Mawei. Chinese original / 中文原文：贵州 · 黔南布依族苗族自治州独山县所辖百泉镇、麻万镇、上司镇、下司镇、基长镇、玉水镇、影山镇、麻尾镇共8个镇64个行政村 identity： Dushan Gaozhai Tea is a tea-plant-derived GI tea product in Announcement No. 646. See the named original record for protected origin, materials, and quality requirements. Chinese original / 中文原文：identity：独山高寨茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Dushan Gaozhai Tea (ungraded original): tight, fine, curled strips with visible down. Chinese original / 中文原文：appearance：第646号公告：独山高寨茶（原文未分等级）：条索紧结纤细卷曲、显毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Dushan Gaozhai Tea (ungraded original): rich, lasting sweet aroma. Chinese original / 中文原文：aroma：第646号公告：独山高寨茶（原文未分等级）：甜香浓郁持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Dushan Gaozhai Tea (ungraded in the original): full and mellow. Chinese original / 中文原文：taste：第646号公告：独山高寨茶（原文未分等级）：醇厚 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Tight, fine, curled strands with visible down; rich, lasting sweet aroma; orange-red, bright liquor; full, mellow taste; even, bright infused leaves. Chinese original / 中文原文：quality：条索紧结纤细卷曲、显毫，甜香浓郁持久；汤色橙红，明亮；滋味醇厚；叶底匀亮 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Dushan Gaozhai Tea fermentation process in the 2025 protection requirements. Chinese original / 中文原文：逐步工序 / 2025年保护要求所载独山高寨茶发酵工艺 The original provision lists fresh leaves → withering → machine rolling → oxidation → drying, immediately followed by 125–145°C, even feeding without overlapping layers, and 12–15 minutes. No separate equipment or stage name is given, so these parameters are not assigned to oxidation. Final drying and aroma enhancement then use 90–110°C for 30 minutes; if a grassy odor remains, aroma enhancement may be repeated the next day at 90–100°C for 15 minutes. Limited to this version of the protection requirements. Scope: official_product_requirement Chinese original / 中文原文：原条列鲜叶→萎调→机揉→发酵→干燥，随即写125—145℃、均匀投叶不叠层、12—15分钟；未另标设备或阶段名，故不把这些参数归到发酵。其后足火提香90—110℃、30分钟；若仍带青气，可隔天90—100℃、15分钟提香。仅此保护要求版本。 适用范围：official_product_requirement 1. Withering (written “萎调” in the original) ： Fresh leaves enter the stage the original calls withering, using an atypical spelling; no duration is given. Key observations: Chinese original / 中文原文：1. 萎凋（原文作萎调）：鲜叶进入原文所称“萎调”环节；未给时长。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Mechanical rolling ： Mechanical rolling after withering; no pressure, speed, or duration given. Key observations: Chinese original / 中文原文：2. 机揉：萎凋后机械揉捻；未给压力、转速或时长。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Fermentation / oxidation ： Oxidize after machine rolling; oxidation temperature, humidity and duration are not listed. Key observations: Chinese original / 中文原文：3. 发酵：机揉后发酵；未列发酵温湿度和时长。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Drying ： Dry after oxidation; the original then lists heating and final-fire aroma parameters. See version notes. Key observations: Chinese original / 中文原文：4. 干燥：发酵后干燥；原文随后列加热及足火提香参数，见版本说明。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Tight, fine, curled strands with visible down; rich, lasting sweet aroma; orange-red, bright liquor; full, mellow taste; even, bright infused leaves. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：条索紧结纤细卷曲、显毫，甜香浓郁持久；汤色橙红，明亮；滋味醇厚；叶底匀亮 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 1863. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第1863页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Dushan Gaozhai Tea (no grades distinguished in the original) ： Dry-leaf appearance: tightly rolled, slender, curled strips with visible down; liquor colour: bright orange-red; aroma: rich, lasting sweet fragrance; taste: full-bodied; infused leaves: even and bright. Chinese original / 中文原文：第646号公告：独山高寨茶（原文未分等级）：干茶外形：条索紧结纤细卷曲、显毫；汤色：橙红，明亮；香气：甜香浓郁持久；滋味：醇厚；叶底：匀亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 annex PDF from page 1863, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第1863页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Dushan Gaozhai Tea as described in the 2025 protection requirements ： Tightly rolled, slender, curled strips with visible down; bright orange-red liquor; rich, lasting sweet aroma; full-bodied taste; even, bright infused leaves. Chinese original / 中文原文：2025保护要求所载独山高寨茶：条索紧结纤细卷曲、显毫；橙红明亮；甜香浓郁持久；醇厚；匀亮 Evidence Status: primary_source_verified； Location in the source: Page 1864, IV (4) 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第1864页四（四）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： A total of 64 administrative villages in eight towns of Dushan County, Qiannan Buyei and Miao Autonomous Prefecture: Baiquan, Mawan, Shangsi, Xiasi, Jichang, Yushui, Yingshan and Mawei. The protected area extends east to Heli Village in Yushui Town, west to Xintong Village in Xiasi Town, south to Siting Village in Mawei Town, and north to Wengqi Village in Yingshan Town. Geographical coordinates: 107°41′–107°55′ E, 25°04′–25°31′ N. Chinese original / 中文原文：保护产地范围：黔南布依族苗族自治州独山县所辖百泉镇、麻万镇、上司镇、下司镇、基长镇、玉水镇、影山镇、麻尾镇共8个镇64个行政村。保护范围东至玉水镇合力村，西至下司镇新同村，南至麻尾镇泗亭村，北至影山镇翁奇村。地理坐标：东经107°41′～107°55′，北纬25°04′～25°31′ Raw materials & cultivars ： Dushan Gaozhai Tea Chinese original / 中文原文：原料与品种：独山高寨茶 Sensory qualities ： Tight, fine, curled strands with visible down; rich, lasting sweet aroma; orange-red, bright liquor; full, mellow taste; even, bright infused leaves. Chinese original / 中文原文：感官品质：条索紧结纤细卷曲、显毫，甜香浓郁持久；汤色橙红，明亮；滋味醇厚；叶底匀亮 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=1863 The original uses a variant spelling of withering, labelled as source wording when displayed. Parameter position does not justify inferring a fermentation temperature of 125–145°C. Chinese original / 中文原文：原件作“萎调”，显示时注明为原文写法；不能据参数位置推断发酵温度为125—145℃。 This process version rolls before oxidation and yields orange-red liquor; the main library’s current black classification is compatible. It is not changed to a Dushan green-tea sequence. Chinese original / 中文原文：该条工艺为先揉后发酵、橙红汤的产品版本，主库当前black分类与此不冲突；不改为独山绿茶流程。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： The original 2026 report from CNR / Dushan Integrated Media has been read. Original captions for its four images explicitly describe tea-garden picking, weighing, and fresh leaves awaiting processing. None shows finished tea, and they were not downloaded as substitutes. The new enterprise lead Yingshan Gaozhai still awaits an exact original product image. Chinese original / 中文原文：实物图核查：2026年央广网/独山融媒体新报道原文已读。四张配图的原始图注明确为茶园采摘、称重及准备加工鲜叶，没有成茶图，未下载冒充。新企业线索影山高寨继续待确切产品原图。 Review date ：2026-10-14 Chinese original / 中文原文：核查日期：2026-10-14 Mengku Dayezhong Tea Chinese original / 中文原文：勐库大叶种茶 Yunnan · Within Shuangjiang Lahu, Va, Blang and Dai Autonomous County, Lincang, Yunnan, covering six towns and townships—Dawen, Mangnuo, Bangbing, Shahe, Mengmeng and Mengku—and two farms: Mengku Overseas Chinese Management Area and Shuangjiang Farm Management Committee. Chinese original / 中文原文：云南 · 云南省临沧市双江拉祜族佤族布朗族傣族自治县境内，涉及大文乡、忙糯乡、邦丙乡、沙河乡、勐勐镇、勐库镇6个乡（镇）和勐库华侨管理区、双江农场管理委员会两农场 identity： Mengku Large-leaf Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements. Chinese original / 中文原文：identity：勐库大叶种茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： 1. Processing flow for sun-dried primary tea. Fresh leaves → heat-fixing → cooling → rolling → sun-drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Heat-fixing: use either an iron pan or a drum heat-fixing machine. The iron pan wall temperature is 180–230°C for 13–15 minutes; the drum machine wall temperature is 230–280°C for 4–6 minutes. Cooling: spread the leaves 10–15 cm deep. Air spring tea for 2–3 hours and summer and autumn tea for 3–5 hours, to a moisture content of 70%–74%. Rolling: use either hand or machine rolling. Hand rolling generally follows the principle of one panful per rolling batch; machine rolling uses 25–30 kg of heat-fixed leaves per drum. Roll special-grade leaves for 5–6 minutes and first- and second-grade leaves for 8–10 minutes. The proportion formed into strips should be 60%–80%. Sun-drying: loosen the leaves by hand and spread them thinly over the drying ground, 1–2 cm deep. Dry in full sunlight for 5–8 hours. After drying, moisture content should be 8%–10%, and stems should snap easily when bent by hand. 2. Black tea processing flow. Fresh leaves → withering → rolling → oxidation → drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Withering: 20–25°C and 60%–70% relative humidity, with leaves spread 1–2 cm deep. Wither special-grade material for 6–8 hours and first-, second- and third-grade material for 8–12 hours, to a moisture content of 58%–61%. Rolling: use a model 50 or 60 rolling machine, with a charge of 20–25 kg for special grade or 25–30 kg for first, second and third grades. Roll until juice seeps out when the leaves are held in the hand, the strips are orange-yellow, and a strong green aroma remains. Oxidation: 25–28°C, relative humidity at least 90%, and good air circulation. Allow 4–6 hours for spring tea and 3–5 hours for summer and autumn tea. At the appropriate degree of oxidation, the leaves are uniformly brass-coloured and release floral, fruity or sugary aromas. Drying: 18–25°C for 2–3 hours, to a leaf moisture content of ≤6%. 3. Green tea processing flow. Fresh leaves → heat-fixing → cooling → rolling → hot-air drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Heat-fixing: use either an iron pan or a drum heat-fixing machine. The iron pan wall temperature is 200–260°C for 8–10 minutes; the drum machine wall temperature is 260–300°C for 4–6 minutes. Cooling: spread the leaves 10–15 cm deep. Air spring tea for 2–3 hours and summer and autumn tea for 3–5 hours, to a moisture content of 70%–74%. Rolling: use either hand or machine rolling. Hand rolling generally follows the principle of one panful per rolling batch; machine rolling uses 25–30 kg of heat-fixed leaves per drum. Roll special-grade leaves for 5–6 minutes and first- and second-grade leaves for 10–15 minutes. The proportion formed into strips should be 60%–80%. Hot-air drying: this consists of initial and final drying. For initial drying, use an inlet air temperature of 110–125°C and a leaf layer approximately 1 cm deep for about 12 minutes in total, to a moisture content of 20%–25%. For final drying, use an inlet air temperature of 90–100°C and a leaf layer 1–2 cm deep, to a moisture content of 4%–6%; the leaves should crumble to powder when pinched. 4. Compressed Pu'er tea processing flow. Sun-dried loose tea → fermentation → drying → screening and sorting → steaming and pressing → drying → inspection → packaging. Key processing points: Fermentation: in a fermentation tank, each pile contains 8–10 t and is 1.2–1.5 cm high. The internal pile temperature is approximately 45–55°C. The most suitable period for pile fermentation is July to November, and fermentation lasts 38–42 days. Drying: open ventilation channels through the tea pile for natural drying, to a moisture content of approximately 13%. Screening and sorting: remove foreign matter successively with an air-screen separator, intelligent colour sorter, manual picking and electrostatic stem separator. Steaming and pressing: place the tea in a dedicated steaming cylinder and steam for about 10 seconds. Compressed ripe Pu'er and shaped craft teas are pressed with a hydraulic press. Drying: dry in a drying room at 35–40°C for 36–48 hours. Chinese original / 中文原文：process：1.晒青毛茶加工流程。鲜叶→杀青→摊凉→揉捻→晒干→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。杀青：分别用铁锅杀青和滚筒杀青机杀青。铁锅锅壁温度180～230℃，时间13-15分钟，滚筒杀青机锅壁温度230～280℃，时间4-6分钟。摊凉：摊叶厚度在10～15cm。春茶摊晾2-3小时，夏秋茶摊晾3-5小时，含水率70%～74%。揉捻：分别用手揉和机揉。手揉一般“一锅一揉”，机揉每筒25～30kg杀青叶。特级叶揉捻5-6分钟，一二级叶揉捻8-10分钟。揉捻成条率60%～80%。晒干：人工抖散后薄摊于晒场，摊晒叶厚度在1～2cm。在全日照下晒5-8小时。晒后含水率8%～10%，手折茶梗易断。2.红茶加工流程。鲜叶→萎凋→揉捻→发酵→干燥→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。萎凋：温度20～25℃，相对湿度60%～70%。萎凋叶摊叶厚度1～2cm。特级原料萎凋6-8小时，一二三级原料萎凋8-12小时。萎凋后茶叶含水量58%～61%。揉捻：用50或60型揉捻机，特级投叶量20～25kg，一二三级投叶量25～30kg。揉捻至手握茶坯有汁液外溢，茶条橙黄色，有浓厚青气味。发酵：温度25～28℃，相对湿度90%以上，空气流通。春茶发酵时间4-6小时，夏秋茶发酵时间3-5小时。发酵程度，发酵叶呈均匀黄铜色，有花果香或糖香散发。干燥：温度18～25℃，干燥时间2-3小时，茶叶含水量为≤6%。3.绿茶加工流程。鲜叶→杀青→摊凉→揉捻→烘干→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。杀青：分别用铁锅杀青和滚筒杀青机杀青。铁锅锅壁温度200～260℃，时间8-10分钟，滚筒杀青机锅壁温度260～300℃，时间4-6分钟。摊凉：摊叶厚度在10～15cm。春茶摊晾2-3小时，夏秋茶摊晾3-5小时，含水率70%～74%。揉捻：分别用手揉和机揉。手揉一般“一锅一揉”，机揉每筒25～30kg杀青叶。特级叶揉捻5-6分钟，一二级叶揉捻10-15分钟。揉捻成条率60%～80%。烘干：烘干分为毛火和足火。毛火进风温度为110～125℃，摊叶厚度约1cm，全程约12分钟左右，毛火茶含水率为20%～25%。足火进风温度为90～100℃，摊叶厚度1～2cm，足火茶含水率4%～6%，手捏叶即成粉末为适度。4.普洱紧压茶加工流程。晒青散茶→发酵→干燥→筛制→蒸压→干燥→检验→包装。加工要点：发酵：发酵池内，每堆8～10t，堆高1.2～1.5cm。堆内温度45～55℃左右。渥堆最适时间7月至11月，渥堆时长38-42天。干燥：茶堆开沟通风自然干燥，茶叶含水率达13%左右。筛制：先后用风筛机、智能色选机、人工挑选和静电拣梗机拣剔夹杂物。蒸压：放入专用蒸桶，蒸汽蒸10秒左右。普洱熟茶紧压茶和工艺茶用液压机压制。干燥：在35～40℃的干燥室干燥36-48小时 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Mengku Large-leaf Tea / sun-dried unfinished tea: stout strips, visible white down and a lustrous appearance; Announcement No. 646: Mengku Large-leaf Tea / green tea: prominent white down, tight, heavy strips, green and lustrous; Announcement No. 646: Mengku Large-leaf Tea / black tea: lustrous, with conspicuous golden down; Announcement No. 646: Mengku Large-leaf Tea / Pu'er tea (the source does not further distinguish raw and ripe): dark and lustrous, with abundant down. Chinese original / 中文原文：appearance：第646号公告：勐库大叶种茶 / 晒青毛茶：条索肥壮，显白毫，油润；第646号公告：勐库大叶种茶 / 绿茶：白毫显露，条索紧结重实，绿而油润；第646号公告：勐库大叶种茶 / 红茶：油润，金黄显毫；第646号公告：勐库大叶种茶 / 普洱茶（原文未进一步区分生熟）：乌润多毫 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Mengku Large-Leaf Tea / sun-dried unrefined tea: lasting fresh aroma. Announcement No. 646: Mengku Large-Leaf Tea / green tea: fresh and pronounced. Announcement No. 646: Mengku Large-Leaf Tea / black tea: pronounced and fresh. Chinese original / 中文原文：aroma：第646号公告：勐库大叶种茶 / 晒青毛茶：清香持久；第646号公告：勐库大叶种茶 / 绿茶：清高；第646号公告：勐库大叶种茶 / 红茶：高鲜 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Mengku Large-leaf Tea / sun-dried unfinished tea: fresh, brisk and strong, with returning sweetness and good infusion endurance; Announcement No. 646: Mengku Large-leaf Tea / green tea: mellow and full; Announcement No. 646: Mengku Large-leaf Tea / black tea: strong; Announcement No. 646: Mengku Large-leaf Tea / Pu'er tea (the source does not further distinguish raw and ripe): mellow and full. Chinese original / 中文原文：taste：第646号公告：勐库大叶种茶 / 晒青毛茶：鲜爽、浓烈、回甘，耐冲泡；第646号公告：勐库大叶种茶 / 绿茶：醇厚；第646号公告：勐库大叶种茶 / 红茶：浓烈；第646号公告：勐库大叶种茶 / 普洱茶（原文未进一步区分生熟）：醇厚 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Mengku large-leaf tea has long, elliptical leaves measuring approximately 17 cm × 6 cm. The leaf surface is markedly raised; the leaf flesh is thick and relatively soft; the surface is leathery and deep green; the margins curl towards the underside; the midrib is prominent; and the serrations are large and shallow. Buds and leaves are robust, yellow-green and densely downy, retain tenderness well and sprout early. When made into sun-dried primary tea: robust strips with conspicuous white down and an oily lustre; bright yellow-green liquor; a fresh, brisk, strong taste with a sweet aftertaste; a lasting fresh aroma; and tender, uniform, intact infused leaves, with good endurance over repeated infusions. When made into green tea: visible white down, tight and weighty strips, glossy green colour, a high, fresh aroma, green and bright infused leaves, and a rich, mellow taste. When made into black tea: an oily lustre, conspicuous golden down, a strong taste, deep vivid liquor, a high, fresh aroma and bright red infused leaves. When made into Pu'er tea: glossy dark leaves with abundant down and a rich, mellow taste. Chinese original / 中文原文：quality：勐库大叶种茶叶长椭圆，叶片大小约17cm×6cm，叶面显著隆起，叶肉肥厚较软，叶表富革质，叶色浓绿，叶缘向叶背翻卷，主脉明显，锯齿大而浅；芽叶粗壮，色黄绿，茸毛多，持嫩性强，发芽早。制晒青毛茶：条索肥壮，显白毫，油润，汤色黄绿明亮，滋味鲜爽、浓烈、回甘，香气清香持久，叶底嫩匀完整，耐冲泡。制绿茶：白毫显露，条索紧结重实，色泽绿而油润，香气清高，叶底绿而明亮，滋味醇厚。制红茶：色泽油润，金黄显毫，滋味浓烈，汤色浓艳，香气高鲜，叶底红亮。制普洱茶：乌润多毫，滋味醇厚 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / 2025 GI protection requirements / Unfinished Sun-Dried Tea. Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 晒青毛茶 PDF pages 2043–2048, the Mengku Large-Leaf Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original black-tea drying temperature of '18–25°C' and Pu'er fermentation pile height of '1.2–1.5 cm' contain evident issues requiring verification. This update structures only the separate process routes and does not adopt those figures as production parameters. Chinese original / 中文原文：PDF第2043—2048页，勐库大叶种茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件红茶干燥温度“18～25℃”及普洱发酵堆高“1.2～1.5cm”存在明显待核疑点；本次只结构化分型流程，不采纳这些数值作生产参数。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Spreading to cool ： The original lists “spreading to cool” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 摊凉：原文将“摊凉”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Sun-drying ： The original lists 'sun-drying' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 晒干：原文将“晒干”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Packaging ： The original lists “packaging” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 包装：原文将“包装”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / 2025 geographical indication protection requirements / black tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 红茶 PDF pages 2043–2048, the Mengku Large-Leaf Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original black-tea drying temperature of '18–25°C' and Pu'er fermentation pile height of '1.2–1.5 cm' contain evident issues requiring verification. This update structures only the separate process routes and does not adopt those figures as production parameters. Chinese original / 中文原文：PDF第2043—2048页，勐库大叶种茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件红茶干燥温度“18～25℃”及普洱发酵堆高“1.2～1.5cm”存在明显待核疑点；本次只结构化分型流程，不采纳这些数值作生产参数。 1. Withering ： The original lists “withering” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 萎凋：原文将“萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Rolling ： The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：2. 揉捻：原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Fermentation / oxidation ： The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 发酵：原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Drying ： The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：4. 干燥：原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Packaging ： The original lists “packaging” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 包装：原文将“包装”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / 2025 geographical indication protection requirements / green tea Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 绿茶 PDF pages 2043–2048, the Mengku Large-Leaf Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original black-tea drying temperature of '18–25°C' and Pu'er fermentation pile height of '1.2–1.5 cm' contain evident issues requiring verification. This update structures only the separate process routes and does not adopt those figures as production parameters. Chinese original / 中文原文：PDF第2043—2048页，勐库大叶种茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件红茶干燥温度“18～25℃”及普洱发酵堆高“1.2～1.5cm”存在明显待核疑点；本次只结构化分型流程，不采纳这些数值作生产参数。 1. Heat-fixing ： The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 杀青：原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Spreading to cool ： The original lists “spreading to cool” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 摊凉：原文将“摊凉”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 揉捻：原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Drying by baking ： The original lists 'baking dry' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 烘干：原文将“烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Packaging ： The original lists “packaging” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 包装：原文将“包装”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / 2025 GI protection requirements / ripe Pu’er compressed tea (made from loose sun-dried green tea). Chinese original / 中文原文：逐步工序 / 2025地理标志保护要求 / 普洱熟茶紧压茶（以晒青散茶为原料） PDF pages 2043–2048, the Mengku Large-Leaf Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original black-tea drying temperature of '18–25°C' and Pu'er fermentation pile height of '1.2–1.5 cm' contain evident issues requiring verification. This update structures only the separate process routes and does not adopt those figures as production parameters. Chinese original / 中文原文：PDF第2043—2048页，勐库大叶种茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件红茶干燥温度“18～25℃”及普洱发酵堆高“1.2～1.5cm”存在明显待核疑点；本次只结构化分型流程，不采纳这些数值作生产参数。 1. Fermentation / oxidation ： The original lists “fermentation” as stage 1 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：1. 发酵：原文将“发酵”列为本版本第1道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Drying ： The original lists “drying” as step 2 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：2. 干燥：原文将“干燥”列为本版本第2道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Processing by sieving ： The original lists “sieve processing” as step 3 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：3. 筛制：原文将“筛制”列为本版本第3道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Steam-pressing ： The original lists 'steam-pressing' as stage 4 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：4. 蒸压：原文将“蒸压”列为本版本第4道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Drying ： The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations. Key observations: Chinese original / 中文原文：5. 干燥：原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Inspection ： The original lists 'inspection' as stage 6 of this version; consult that version's processing chapter for specific operations. Key observations: Chinese original / 中文原文：6. 检验：原文将“检验”列为本版本第6道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Packaging ： The original lists “packaging” as stage 7 of this version; consult its processing chapter for detailed operations. Key observations: Chinese original / 中文原文：7. 包装：原文将“包装”列为本版本第7道工序；具体操作按该版本加工章节阅读。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Mengku large-leaf tea has long, elliptical leaves measuring approximately 17 cm × 6 cm. The leaf surface is markedly raised; the leaf flesh is thick and relatively soft; the surface is leathery and deep green; the margins curl towards the underside; the midrib is prominent; and the serrations are large and shallow. Buds and leaves are robust, yellow-green and densely downy, retain tenderness well and sprout early. When made into sun-dried primary tea: robust strips with conspicuous white down and an oily lustre; bright yellow-green liquor; a fresh, brisk, strong taste with a sweet aftertaste; a lasting fresh aroma; and tender, uniform, intact infused leaves, with good endurance over repeated infusions. When made into green tea: visible white down, tight and weighty strips, glossy green colour, a high, fresh aroma, green and bright infused leaves, and a rich, mellow taste. When made into black tea: an oily lustre, conspicuous golden down, a strong taste, deep vivid liquor, a high, fresh aroma and bright red infused leaves. When made into Pu'er tea: glossy dark leaves with abundant down and a rich, mellow taste. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：勐库大叶种茶叶长椭圆，叶片大小约17cm×6cm，叶面显著隆起，叶肉肥厚较软，叶表富革质，叶色浓绿，叶缘向叶背翻卷，主脉明显，锯齿大而浅；芽叶粗壮，色黄绿，茸毛多，持嫩性强，发芽早。制晒青毛茶：条索肥壮，显白毫，油润，汤色黄绿明亮，滋味鲜爽、浓烈、回甘，香气清香持久，叶底嫩匀完整，耐冲泡。制绿茶：白毫显露，条索紧结重实，色泽绿而油润，香气清高，叶底绿而明亮，滋味醇厚。制红茶：色泽油润，金黄显毫，滋味浓烈，汤色浓艳，香气高鲜，叶底红亮。制普洱茶：乌润多毫，滋味醇厚 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 2043. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第2043页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Mengku Large-leaf Tea / sun-dried crude tea. ： Dry-leaf appearance: stout, lustrous strips with visible white down. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: fresh, brisk and strong, with returning sweetness and good infusion endurance. Infused leaves: tender, even and intact. Chinese original / 中文原文：第646号公告：勐库大叶种茶 / 晒青毛茶：干茶外形：条索肥壮，显白毫，油润；汤色：黄绿明亮；香气：清香持久；滋味：鲜爽、浓烈、回甘，耐冲泡；叶底：嫩匀完整 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 2043, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2043页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Mengku Large-Leaf Tea / Green Tea ： Dry-leaf appearance: visible white down, tightly formed substantial strips, lustrous green; aroma: high and pure; taste: full and mellow; infused leaves: bright green. Chinese original / 中文原文：第646号公告：勐库大叶种茶 / 绿茶：干茶外形：白毫显露，条索紧结重实，绿而油润；香气：清高；滋味：醇厚；叶底：绿而明亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 2043, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2043页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Mengku Large-leaf Tea / black tea. ： Dry-leaf appearance: lustrous, golden with visible down; liquor colour: deep and vivid; aroma: high and fresh; taste: strong and brisk; infused leaves: bright red. Chinese original / 中文原文：第646号公告：勐库大叶种茶 / 红茶：干茶外形：油润，金黄显毫；汤色：浓艳；香气：高鲜；滋味：浓烈；叶底：红亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 2043, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2043页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Mengku Daye Tea / Pu'er Tea (the original does not further distinguish raw and ripe). ： Dry-leaf appearance: lustrous dark with abundant hairs; taste: mellow and full Chinese original / 中文原文：第646号公告：勐库大叶种茶 / 普洱茶（原文未进一步区分生熟）：干茶外形：乌润多毫；滋味：醇厚 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 2043, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2043页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Within Shuangjiang Lahu, Wa, Blang and Dai Autonomous County, Lincang, Yunnan Province: the six townships and towns of Dawen, Mangnuo, Bangbing, Shahe, Mengmeng and Mengku, and the two farm areas administered by the Mengku Overseas Chinese Management Area and Shuangjiang Farm Management Committee. Geographical coordinates: 99°35′–100°09′ E, 23°11′–23°48′ N. Chinese original / 中文原文：保护产地范围：云南省临沧市双江拉祜族佤族布朗族傣族自治县境内，涉及大文乡、忙糯乡、邦丙乡、沙河乡、勐勐镇、勐库镇6个乡（镇）和勐库华侨管理区、双江农场管理委员会两农场。地理坐标：东经99°35′～100°09′，北纬23°11′～23°48′ Raw materials & cultivars ： Mengku Dayezhong Tea Chinese original / 中文原文：原料与品种：勐库大叶种茶 Growing environment ： Mountain and semi-mountain areas at 1,000–2,000 m elevation, with slightly acidic red, purple or yellow soil, loose texture, good drainage and sufficient sunlight. Chinese original / 中文原文：生长环境：海拔1000～2000m之间，土壤为红壤、紫色土、黄壤土，偏酸性，土壤疏松，排水良好，日照充足的山区、半山区 Processing requirements ： 1. Processing flow for sun-dried primary tea. Fresh leaves → heat-fixing → cooling → rolling → sun-drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Heat-fixing: use either an iron pan or a drum heat-fixing machine. The iron pan wall temperature is 180–230°C for 13–15 minutes; the drum machine wall temperature is 230–280°C for 4–6 minutes. Cooling: spread the leaves 10–15 cm deep. Air spring tea for 2–3 hours and summer and autumn tea for 3–5 hours, to a moisture content of 70%–74%. Rolling: use either hand or machine rolling. Hand rolling generally follows the principle of one panful per rolling batch; machine rolling uses 25–30 kg of heat-fixed leaves per drum. Roll special-grade leaves for 5–6 minutes and first- and second-grade leaves for 8–10 minutes. The proportion formed into strips should be 60%–80%. Sun-drying: loosen the leaves by hand and spread them thinly over the drying ground, 1–2 cm deep. Dry in full sunlight for 5–8 hours. After drying, moisture content should be 8%–10%, and stems should snap easily when bent by hand. 2. Black tea processing flow. Fresh leaves → withering → rolling → oxidation → drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Withering: 20–25°C and 60%–70% relative humidity, with leaves spread 1–2 cm deep. Wither special-grade material for 6–8 hours and first-, second- and third-grade material for 8–12 hours, to a moisture content of 58%–61%. Rolling: use a model 50 or 60 rolling machine, with a charge of 20–25 kg for special grade or 25–30 kg for first, second and third grades. Roll until juice seeps out when the leaves are held in the hand, the strips are orange-yellow, and a strong green aroma remains. Oxidation: 25–28°C, relative humidity at least 90%, and good air circulation. Allow 4–6 hours for spring tea and 3–5 hours for summer and autumn tea. At the appropriate degree of oxidation, the leaves are uniformly brass-coloured and release floral, fruity or sugary aromas. Drying: 18–25°C for 2–3 hours, to a leaf moisture content of ≤6%. 3. Green tea processing flow. Fresh leaves → heat-fixing → cooling → rolling → hot-air drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Heat-fixing: use either an iron pan or a drum heat-fixing machine. The iron pan wall temperature is 200–260°C for 8–10 minutes; the drum machine wall temperature is 260–300°C for 4–6 minutes. Cooling: spread the leaves 10–15 cm deep. Air spring tea for 2–3 hours and summer and autumn tea for 3–5 hours, to a moisture content of 70%–74%. Rolling: use either hand or machine rolling. Hand rolling generally follows the principle of one panful per rolling batch; machine rolling uses 25–30 kg of heat-fixed leaves per drum. Roll special-grade leaves for 5–6 minutes and first- and second-grade leaves for 10–15 minutes. The proportion formed into strips should be 60%–80%. Hot-air drying: this consists of initial and final drying. For initial drying, use an inlet air temperature of 110–125°C and a leaf layer approximately 1 cm deep for about 12 minutes in total, to a moisture content of 20%–25%. For final drying, use an inlet air temperature of 90–100°C and a leaf layer 1–2 cm deep, to a moisture content of 4%–6%; the leaves should crumble to powder when pinched. 4. Compressed Pu'er tea processing flow. Sun-dried loose tea → fermentation → drying → screening and sorting → steaming and pressing → drying → inspection → packaging. Key processing points: Fermentation: in a fermentation tank, each pile contains 8–10 t and is 1.2–1.5 cm high. The internal pile temperature is approximately 45–55°C. The most suitable period for pile fermentation is July to November, and fermentation lasts 38–42 days. Drying: open ventilation channels through the tea pile for natural drying, to a moisture content of approximately 13%. Screening and sorting: remove foreign matter successively with an air-screen separator, intelligent colour sorter, manual picking and electrostatic stem separator. Steaming and pressing: place the tea in a dedicated steaming cylinder and steam for about 10 seconds. Compressed ripe Pu'er and shaped craft teas are pressed with a hydraulic press. Drying: dry in a drying room at 35–40°C for 36–48 hours. Chinese original / 中文原文：加工要求：1.晒青毛茶加工流程。鲜叶→杀青→摊凉→揉捻→晒干→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。杀青：分别用铁锅杀青和滚筒杀青机杀青。铁锅锅壁温度180～230℃，时间13-15分钟，滚筒杀青机锅壁温度230～280℃，时间4-6分钟。摊凉：摊叶厚度在10～15cm。春茶摊晾2-3小时，夏秋茶摊晾3-5小时，含水率70%～74%。揉捻：分别用手揉和机揉。手揉一般“一锅一揉”，机揉每筒25～30kg杀青叶。特级叶揉捻5-6分钟，一二级叶揉捻8-10分钟。揉捻成条率60%～80%。晒干：人工抖散后薄摊于晒场，摊晒叶厚度在1～2cm。在全日照下晒5-8小时。晒后含水率8%～10%，手折茶梗易断。2.红茶加工流程。鲜叶→萎凋→揉捻→发酵→干燥→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。萎凋：温度20～25℃，相对湿度60%～70%。萎凋叶摊叶厚度1～2cm。特级原料萎凋6-8小时，一二三级原料萎凋8-12小时。萎凋后茶叶含水量58%～61%。揉捻：用50或60型揉捻机，特级投叶量20～25kg，一二三级投叶量25～30kg。揉捻至手握茶坯有汁液外溢，茶条橙黄色，有浓厚青气味。发酵：温度25～28℃，相对湿度90%以上，空气流通。春茶发酵时间4-6小时，夏秋茶发酵时间3-5小时。发酵程度，发酵叶呈均匀黄铜色，有花果香或糖香散发。干燥：温度18～25℃，干燥时间2-3小时，茶叶含水量为≤6%。3.绿茶加工流程。鲜叶→杀青→摊凉→揉捻→烘干→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。杀青：分别用铁锅杀青和滚筒杀青机杀青。铁锅锅壁温度200～260℃，时间8-10分钟，滚筒杀青机锅壁温度260～300℃，时间4-6分钟。摊凉：摊叶厚度在10～15cm。春茶摊晾2-3小时，夏秋茶摊晾3-5小时，含水率70%～74%。揉捻：分别用手揉和机揉。手揉一般“一锅一揉”，机揉每筒25～30kg杀青叶。特级叶揉捻5-6分钟，一二级叶揉捻10-15分钟。揉捻成条率60%～80%。烘干：烘干分为毛火和足火。毛火进风温度为110～125℃，摊叶厚度约1cm，全程约12分钟左右，毛火茶含水率为20%～25%。足火进风温度为90～100℃，摊叶厚度1～2cm，足火茶含水率4%～6%，手捏叶即成粉末为适度。4.普洱紧压茶加工流程。晒青散茶→发酵→干燥→筛制→蒸压→干燥→检验→包装。加工要点：发酵：发酵池内，每堆8～10t，堆高1.2～1.5cm。堆内温度45～55℃左右。渥堆最适时间7月至11月，渥堆时长38-42天。干燥：茶堆开沟通风自然干燥，茶叶含水率达13%左右。筛制：先后用风筛机、智能色选机、人工挑选和静电拣梗机拣剔夹杂物。蒸压：放入专用蒸桶，蒸汽蒸10秒左右。普洱熟茶紧压茶和工艺茶用液压机压制。干燥：在35～40℃的干燥室干燥36-48小时 Sensory qualities ： Mengku large-leaf tea has long, elliptical leaves measuring approximately 17 cm × 6 cm. The leaf surface is markedly raised; the leaf flesh is thick and relatively soft; the surface is leathery and deep green; the margins curl towards the underside; the midrib is prominent; and the serrations are large and shallow. Buds and leaves are robust, yellow-green and densely downy, retain tenderness well and sprout early. When made into sun-dried primary tea: robust strips with conspicuous white down and an oily lustre; bright yellow-green liquor; a fresh, brisk, strong taste with a sweet aftertaste; a lasting fresh aroma; and tender, uniform, intact infused leaves, with good endurance over repeated infusions. When made into green tea: visible white down, tight and weighty strips, glossy green colour, a high, fresh aroma, green and bright infused leaves, and a rich, mellow taste. When made into black tea: an oily lustre, conspicuous golden down, a strong taste, deep vivid liquor, a high, fresh aroma and bright red infused leaves. When made into Pu'er tea: glossy dark leaves with abundant down and a rich, mellow taste. Chinese original / 中文原文：感官品质：勐库大叶种茶叶长椭圆，叶片大小约17cm×6cm，叶面显著隆起，叶肉肥厚较软，叶表富革质，叶色浓绿，叶缘向叶背翻卷，主脉明显，锯齿大而浅；芽叶粗壮，色黄绿，茸毛多，持嫩性强，发芽早。制晒青毛茶：条索肥壮，显白毫，油润，汤色黄绿明亮，滋味鲜爽、浓烈、回甘，香气清香持久，叶底嫩匀完整，耐冲泡。制绿茶：白毫显露，条索紧结重实，色泽绿而油润，香气清高，叶底绿而明亮，滋味醇厚。制红茶：色泽油润，金黄显毫，滋味浓烈，汤色浓艳，香气高鲜，叶底红亮。制普洱茶：乌润多毫，滋味醇厚 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=2043 Parameters in the original, including a black-tea drying temperature of 18–25°C and a Pu'er fermentation pile height of 1.2–1.5 cm, are questionable and await confirmation by the issuing authority or an erratum; they are not production guidance. Food-and-medicine statements in the original sensory passage are not included as sensory indicators or modern health evidence. Chinese original / 中文原文：原文红茶干燥温度18～25℃和普洱发酵堆高1.2～1.5cm等参数存在疑点，待发布机关或勘误核实；不作为生产指导。原感官段的食药表述不列入感官指标或现代健康证据。 The original black-tea drying temperature of '18–25°C' and Pu'er fermentation pile height of '1.2–1.5 cm' contain evident issues requiring verification. This update structures only the separate process routes and does not adopt those figures as production parameters. Chinese original / 中文原文：原件红茶干燥温度“18～25℃”及普洱发酵堆高“1.2～1.5cm”存在明显待核疑点；本次只结构化分型流程，不采纳这些数值作生产参数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Mengku Daye Tea: early-spring loose unfinished tea product sample from Mengku's eastern mountain area. Chinese original / 中文原文：实物图：勐库大叶种茶：勐库东半山早春毛茶散茶商品样本 https://www.chawo.com/data/upload/shop/store/goods/2/2018/05/2_05796286181904099_1280.jpg https://www.chawo.com/item-103573.html Basis for the match: The product title explicitly states Lincang Mengku, early-spring Eastern Half-Mountain, single-origin loose tea. Details identify the manufacturer as Mengku Fenghua Tea Factory, Shuangjiang County, Yunnan, and the Lincang production area. The text explains that Eastern Half-Mountain suits large-leaf tea plants and that this early-spring unrefined tea is sold loose without cake pressing. The selected main product image was inspected at pixel level and shows finished dry tea strips. Chinese original / 中文原文：对应依据：商品标题明确临沧勐库、早春东半山、纯料散茶；详情厂名云南双江县勐库丰华茶厂、临沧产区，并说明东半山适宜大叶种茶树与本商品早春毛茶未经压饼直接散售。选图为该商品主图，已逐像素检查为条索状成品干茶。 A public original product image. The individual photographer and republication permission are not disclosed, and no separate redistribution licence was obtained. The original image, page and watermark are retained as references in the private encyclopedia; an open licence is not assumed. Chinese original / 中文原文：公开商品原图，单图作者及转载授权未披露，未取得独立再传播许可；保留原图、原页和水印作私有百科资料参照，不推定开放授权。 Sample scope ： Limited to Chawo's 250 g loose early-spring primary tea product from eastern Mengku. It does not represent all Mengku black-tea, green-tea or ripe-Pu'er versions. The title says 2018 while the year parameter says 2017, so the picking and production year is uncertain. The merchant's origin statement is not independent GI certification or testing. Chinese original / 中文原文：样本范围：仅指茶窝网勐库东半山早春毛茶散茶250g商品样本，不代表勐库所有红茶、绿茶、普洱熟茶版本。标题2018年与参数年份2017年不一致，采制年份不确定；商家产地声明，不等于独立GI认证或检测。 Laomudeng Tea Chinese original / 中文原文：老姆登茶 Yunnan · 171 administrative villages in 21 townships/towns/subdistricts of Fugong County, Lushui City, Gongshan County, and Lanping County, Nujiang Lisu Autonomous Prefecture. Chinese original / 中文原文：云南 · 云南省怒江傈僳族自治州所辖的福贡县、泸水市、贡山县和兰坪县的21个乡（镇、街道）171个行政村 identity： Laomudeng Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements. Chinese original / 中文原文：identity：老姆登茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： A distinctive method was developed by improving traditional green-tea processing. By processing method, the teas are divided into pan-fired, sun-dried, and baked types. By dry-leaf shape, the main products are Maofeng and Quhao types. Laomudeng sun-dried tea sequence: spreading → heat-fixing → rolling → breaking up clumps (or strip straightening) → sun drying → packaging. Laomudeng baked green tea sequence: spreading → heat-fixing → rolling → breaking up clumps → initial drying and strip straightening or shaping (initial firing) → cooling the unrefined tea → drying (final firing) → packaging. Laomudeng pan-fired green tea sequence: spreading → heat-fixing → rolling → breaking up clumps → pan-drying and shaping (initial firing) → cooling the unrefined tea → pan-drying (final firing) → packaging. Chinese original / 中文原文：process：在传统的绿茶加工工艺的基础上加以改进，形成了特有的加工方法。根据制作工艺不同分为炒青、晒青、烘青。根据干茶外形不同，主要产品有毛峰型、曲毫型。老姆登晒青茶加工工艺：摊青→杀青→揉捻→解块（或理条）→日光干燥→包装；老姆登烘青绿茶加工工艺：摊青→杀青→揉捻→解块→初烘、理条或做形（毛火）→毛茶摊凉→烘干（足火）→包装；老姆登炒青绿茶加工工艺：摊青→杀青→揉捻→解块→炒干、做形（毛火）→毛茶摊凉→炒干（足火）→包装 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Laomudeng Tea, with no grades distinguished in the original: tightly formed strips, tightly curled and downy, even in size and clean, with pointed tips, tender green, evenly coloured and lustrous. Chinese original / 中文原文：appearance：第646号公告：老姆登茶（原文未分等级）：条索紧实，紧卷多毫，整碎匀齐纯净，有锋苗，嫩绿匀润、油润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Laomudeng Tea (ungraded in the original): rich fragrance. Chinese original / 中文原文：aroma：第646号公告：老姆登茶（原文未分等级）：芳香浓郁 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Attractive dry tea with tight, firm, tightly curled, downy strips; even whole/broken-leaf distribution and good cleanliness; pure, even buds and leaves with pointed tips; uniformly lustrous tender green, an oily sheen and rich fragrance. Chinese original / 中文原文：quality：干茶外形美观，条索紧实，紧卷多毫，整碎匀齐纯净，芽叶纯整，有锋苗，色泽嫩绿匀润，光泽油润，芳香浓郁 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / sun-dried green tea Chinese original / 中文原文：逐步工序 / 第646号公告 / 晒青 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： Stage 1 of this product version in the cited protection requirements: spreading. Key observations: Chinese original / 中文原文：1. 摊青：所引保护要求中本产品版本的第1道环节：摊青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： Stage 3 of this product version in the cited protection requirements: rolling. Key observations: Chinese original / 中文原文：3. 揉捻：所引保护要求中本产品版本的第3道环节：揉捻。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. De-clumping (or straightening) ： Step 4 for this product version in the cited protection requirements: breaking up clumps (or leaf alignment). Key observations: Chinese original / 中文原文：4. 解块（或理条）：所引保护要求中本产品版本的第4道环节：解块（或理条）。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Sun-drying ： Fifth stage of this product version in the cited protection requirements: sun-drying. Key observations: Chinese original / 中文原文：5. 日光干燥：所引保护要求中本产品版本的第5道环节：日光干燥。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Packaging ： Stage 6 of this product version in the cited protection requirements: packaging. Key observations: Chinese original / 中文原文：6. 包装：所引保护要求中本产品版本的第6道环节：包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / hot-air-dried green tea Chinese original / 中文原文：逐步工序 / 第646号公告 / 烘青 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： Stage 1 of this product version in the cited protection requirements: spreading. Key observations: Chinese original / 中文原文：1. 摊青：所引保护要求中本产品版本的第1道环节：摊青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： Stage 3 of this product version in the cited protection requirements: rolling. Key observations: Chinese original / 中文原文：3. 揉捻：所引保护要求中本产品版本的第3道环节：揉捻。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Breaking up clumps ： Stage 4 of this product version in the cited protection requirements: deblocking. Key observations: Chinese original / 中文原文：4. 解块：所引保护要求中本产品版本的第4道环节：解块。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Initial drying, straightening or shaping (preliminary firing) ： Fifth stage for this product version in the cited protection requirements: initial baking, strip-shaping or shaping (initial firing). Key observations: Chinese original / 中文原文：5. 初烘、理条或做形（毛火）：所引保护要求中本产品版本的第5道环节：初烘、理条或做形（毛火）。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Cooling unfinished tea ： Stage 6 of this product version in the cited protection requirements: cooling crude tea. Key observations: Chinese original / 中文原文：6. 毛茶摊凉：所引保护要求中本产品版本的第6道环节：毛茶摊凉。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Drying (final firing) ： Stage 7 of this product version in the cited protection requirements: drying (final firing). Key observations: Chinese original / 中文原文：7. 烘干（足火）：所引保护要求中本产品版本的第7道环节：烘干（足火）。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 8. Packaging ： Step 8 for this product version in the cited protection requirements: packaging. Key observations: Chinese original / 中文原文：8. 包装：所引保护要求中本产品版本的第8道环节：包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / pan-fired green tea Chinese original / 中文原文：逐步工序 / 第646号公告 / 炒青 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： Stage 1 of this product version in the cited protection requirements: spreading. Key observations: Chinese original / 中文原文：1. 摊青：所引保护要求中本产品版本的第1道环节：摊青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： Stage 3 of this product version in the cited protection requirements: rolling. Key observations: Chinese original / 中文原文：3. 揉捻：所引保护要求中本产品版本的第3道环节：揉捻。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Breaking up clumps ： Stage 4 of this product version in the cited protection requirements: deblocking. Key observations: Chinese original / 中文原文：4. 解块：所引保护要求中本产品版本的第4道环节：解块。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Pan-drying and shaping (initial firing) ： Stage 5 of this product version in the cited protection requirements: pan-drying and shaping (initial firing). Key observations: Chinese original / 中文原文：5. 炒干、做形（毛火）：所引保护要求中本产品版本的第5道环节：炒干、做形（毛火）。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Cooling unfinished tea ： Stage 6 of this product version in the cited protection requirements: cooling crude tea. Key observations: Chinese original / 中文原文：6. 毛茶摊凉：所引保护要求中本产品版本的第6道环节：毛茶摊凉。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Pan-drying (final firing) ： Step 7 for this product version in the cited protection requirements: pan-drying (final firing). Key observations: Chinese original / 中文原文：7. 炒干（足火）：所引保护要求中本产品版本的第7道环节：炒干（足火）。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 8. Packaging ： Step 8 for this product version in the cited protection requirements: packaging. Key observations: Chinese original / 中文原文：8. 包装：所引保护要求中本产品版本的第8道环节：包装。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / DB53/T 1265.4—2024 / Laomudeng green tea / sun-dried primary processing. Chinese original / 中文原文：逐步工序 / DB53/T1265.4—2024／老姆登绿茶／晒青初加工 The green-tea version in the formal original newly obtained this round is retained as a supplementary variant to the existing process from Announcement No. 646, without overwriting or mixing with the announcement's original version. Parameters are the ranges stated in the standard; no claim is made of independent verification or a complete production operating procedure. Chinese original / 中文原文：本轮新取得正式原件的绿茶版本，作为现有第646号公告工艺的补充变体保存；不覆盖或混合公告原版本。参数为标准中所述范围，不宣称独立验证或提供完整生产操作规程。 1. Spreading fresh leaves ： Spread fresh leaves evenly, 5–15 cm deep, for 4–6 hours, gently turning 1–2 times. Room temperature should not exceed 28°C, with humidity at 50%–60%. Remove foreign matter. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶均匀摊晾，厚5—15厘米，4—6小时，轻翻1—2次；室温不宜超过28℃，湿度50%—60%，拣除杂物。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 2. Heat-fixing ： The standard specifies a heat-fixing leaf-surface temperature of 80–85°C for 3–15 minutes. Once leaves feel soft and grassy odor dissipates, promptly release heat and spread to cool for 5–15 minutes. This is leaf-surface temperature, not an equipment setting. Key observations: Chinese original / 中文原文：2. 杀青：标准规定杀青叶面温度80—85℃，3—15分钟；手摸叶质柔软并散失青草气后及时散热摊凉5—15分钟。这里是叶面温度，不是设备设定温度。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 3. Rolling ： Apply a light–heavy–light pressure sequence for 10–50 minutes, achieving a strand-formation rate of at least 80%. Key observations: Chinese original / 中文原文：3. 揉捻：按轻、重、轻原则加压10—50分钟，揉后成条率在80%以上。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 4. Breaking up clumps or straightening ： Quickly separate tight tea clumps mechanically or by hand. Once strips are broadly aligned, spread them evenly on drying implements. Key observations: Chinese original / 中文原文：4. 解块或理条：以解块机或手工快速分开紧结茶坯；基本理顺条索后均匀摊到晾晒茶具上。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 5. Sun-drying ： Sun-dry until leaves crumble between the fingers and stems snap, keeping unfinished dry tea at no more than 9% moisture. Key observations: Chinese original / 中文原文：5. 日光干燥：日光下晾晒至手捻叶片可成碎末、茶梗折断，干毛茶含水率控制在9%以下。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 6. Packaging and storage ： Package after passing inspection under 9.1. Labeling, storage, and transport follow 9.2 and DB53/T1265.5. Do not mix-store unrefined teas of different categories or grades. Key observations: Chinese original / 中文原文：6. 包装入库：按9.1检验合格后包装；标签和储运按9.2及DB53/T1265.5执行，不同茶类、等级的毛茶不混合贮存。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Step-by-step processing / DB53/T 1265.4—2024 / Laomudeng Green Tea / Primary Baked-Green-Tea Processing Chinese original / 中文原文：逐步工序 / DB53/T1265.4—2024／老姆登绿茶／烘青初加工 The green-tea version in the formal original newly obtained this round is retained as a supplementary variant to the existing process from Announcement No. 646, without overwriting or mixing with the announcement's original version. Parameters are the ranges stated in the standard; no claim is made of independent verification or a complete production operating procedure. Chinese original / 中文原文：本轮新取得正式原件的绿茶版本，作为现有第646号公告工艺的补充变体保存；不覆盖或混合公告原版本。参数为标准中所述范围，不宣称独立验证或提供完整生产操作规程。 1. Spreading fresh leaves ： Spread fresh leaves evenly, 5–15 cm deep, for 4–6 hours, gently turning 1–2 times. Room temperature should not exceed 28°C, with humidity at 50%–60%. Remove foreign matter. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶均匀摊晾，厚5—15厘米，4—6小时，轻翻1—2次；室温不宜超过28℃，湿度50%—60%，拣除杂物。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 2. Heat-fixing ： The standard specifies a heat-fixing leaf-surface temperature of 80–85°C for 3–15 minutes. Once leaves feel soft and grassy odor dissipates, promptly release heat and spread to cool for 5–15 minutes. This is leaf-surface temperature, not an equipment setting. Key observations: Chinese original / 中文原文：2. 杀青：标准规定杀青叶面温度80—85℃，3—15分钟；手摸叶质柔软并散失青草气后及时散热摊凉5—15分钟。这里是叶面温度，不是设备设定温度。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 3. Rolling ： Apply a light–heavy–light pressure sequence for 10–50 minutes, achieving a strand-formation rate of at least 80%. Key observations: Chinese original / 中文原文：3. 揉捻：按轻、重、轻原则加压10—50分钟，揉后成条率在80%以上。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 4. Breaking up clumps ： Promptly loosen rolled leaves, then proceed to hot-air drying for baked green tea. Key observations: Chinese original / 中文原文：4. 解块：将揉捻叶及时解散后进入烘青干燥环节。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 5. Initial drying, straightening or shaping (preliminary firing) ： Use a dryer for Maofeng form, a flat-tea machine to press and set flat-strip form, and a leaf-alignment machine for straight-strip form. Temperature: 100–120°C; moisture after initial firing: about 20%–30%. Key observations: Chinese original / 中文原文：5. 初烘、理条或做形（毛火）：毛峰型用烘干机；扁条型用扁茶机压扁定型；直条型用理条机。温度100—120℃，毛火含水率约20%—30%。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 6. Cooling unfinished tea ： Spread evenly to cool, 3–5 cm thick, for 15–30 minutes. Key observations: Chinese original / 中文原文：6. 毛茶摊凉：均匀摊凉，厚3—5厘米，15—30分钟。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 7. Drying (final firing) ： Use a dryer at 80–100°C until the leaves crumble when rubbed, with crude dry tea moisture no more than 7%. Key observations: Chinese original / 中文原文：7. 烘干（足火）：用烘干机械，温度80—100℃，至手捻成末，干毛茶含水率在7%以下。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 8. Packaging and storage ： Package after passing inspection under 9.1. Store primary teas of different categories and grades separately. Key observations: Chinese original / 中文原文：8. 包装入库：按9.1检验合格后包装；不同茶类、等级的毛茶分开贮存。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Step-by-step processing / DB53/T1265.4—2024 / Laomudeng Green Tea / pan-fired primary processing. Chinese original / 中文原文：逐步工序 / DB53/T1265.4—2024／老姆登绿茶／炒青初加工 The green-tea version in the formal original newly obtained this round is retained as a supplementary variant to the existing process from Announcement No. 646, without overwriting or mixing with the announcement's original version. Parameters are the ranges stated in the standard; no claim is made of independent verification or a complete production operating procedure. Chinese original / 中文原文：本轮新取得正式原件的绿茶版本，作为现有第646号公告工艺的补充变体保存；不覆盖或混合公告原版本。参数为标准中所述范围，不宣称独立验证或提供完整生产操作规程。 1. Spreading fresh leaves ： Spread fresh leaves evenly, 5–15 cm deep, for 4–6 hours, gently turning 1–2 times. Room temperature should not exceed 28°C, with humidity at 50%–60%. Remove foreign matter. Key observations: Chinese original / 中文原文：1. 摊青：鲜叶均匀摊晾，厚5—15厘米，4—6小时，轻翻1—2次；室温不宜超过28℃，湿度50%—60%，拣除杂物。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 2. Heat-fixing ： The standard specifies a heat-fixing leaf-surface temperature of 80–85°C for 3–15 minutes. Once leaves feel soft and grassy odor dissipates, promptly release heat and spread to cool for 5–15 minutes. This is leaf-surface temperature, not an equipment setting. Key observations: Chinese original / 中文原文：2. 杀青：标准规定杀青叶面温度80—85℃，3—15分钟；手摸叶质柔软并散失青草气后及时散热摊凉5—15分钟。这里是叶面温度，不是设备设定温度。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 3. Rolling ： Apply a light–heavy–light pressure sequence for 10–50 minutes, achieving a strand-formation rate of at least 80%. Key observations: Chinese original / 中文原文：3. 揉捻：按轻、重、轻原则加压10—50分钟，揉后成条率在80%以上。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 4. Breaking up clumps ： Break apart the rolled leaves, then proceed to pan-drying and shaping. Key observations: Chinese original / 中文原文：4. 解块：将揉捻叶解散后进入炒青干燥和做形环节。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 5. Pan-drying and shaping (initial firing) ： The standard specifies manual and mechanical methods separately. Hand pan-firing uses 50–60°C: rotate and rub with both hands together and set the shape in the pan, repeating until about 80%–90% dry before removing. Mechanical processing uses curling-pan or rotary-drum methods at 100–120°C, with moisture content after initial firing of about 25%–30%. The two branches are not mixed into one method. Key observations: Chinese original / 中文原文：5. 炒干、做形（毛火）：标准分别规定手工与机械方式。手工炒制温度50—60℃，双手合拢旋转揉搓、锅中定形，反复至约八九成干出锅；机械按曲炒或滚筒方式，温度100—120℃，毛火含水率约25%—30%。两条分支不混作一套。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 6. Cooling unfinished tea ： Spread evenly to cool, 3–5 cm thick, for 15–30 minutes. Key observations: Chinese original / 中文原文：6. 毛茶摊凉：均匀摊凉，厚3—5厘米，15—30分钟。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 7. Pan-drying (final firing) ： Use pan-firing machinery at 80–100°C until the leaves crumble when rubbed, with crude dry tea moisture no more than 7%. Key observations: Chinese original / 中文原文：7. 炒干（足火）：用炒青机械设备，温度80—100℃，至手捻成末，干毛茶含水率在7%以下。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc 8. Packaging and storage ： Package after passing inspection under 9.1. Store primary teas of different categories and grades separately. Key observations: Chinese original / 中文原文：8. 包装入库：按9.1检验合格后包装；不同茶类、等级的毛茶分开贮存。 关键观察： DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing. | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Chinese original / 中文原文：DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工 | https://dbba.sacinfo.org.cn/portal/download/5bec07226aa4ed87ce2b260b0c8ffb8dcd31e5261f6bd6e5273b24614f023acc Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Attractive dry tea with tight, firm, tightly curled, downy strips; even whole/broken-leaf distribution and good cleanliness; pure, even buds and leaves with pointed tips; uniformly lustrous tender green, an oily sheen and rich fragrance. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：干茶外形美观，条索紧实，紧卷多毫，整碎匀齐纯净，芽叶纯整，有锋苗，色泽嫩绿匀润，光泽油润，芳香浓郁 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 2087. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第2087页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Laomudeng Tea (ungraded in the original). ： Dry-leaf appearance: tightly formed strips, tightly curled and downy, even in size and clean, with pointed tips, tender green, evenly coloured and lustrous; aroma: rich fragrance. Chinese original / 中文原文：第646号公告：老姆登茶（原文未分等级）：干茶外形：条索紧实，紧卷多毫，整碎匀齐纯净，有锋苗，嫩绿匀润、油润；香气：芳香浓郁 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 2087, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2087页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: tightly formed strips, tightly curled and downy, even in size and clean, pure and intact buds and leaves with pointed tips, tender green, evenly coloured and lustrous; aroma: rich fragrance. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：条索紧实，紧卷多毫，整碎匀齐纯净，芽叶纯整，有锋苗，嫩绿匀润、光泽油润；香气：芳香浓郁 Evidence Status: primary_source_verified； Location in the source: PDF pages 2087–2092, Laomudeng Tea quality / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2087—2092页，老姆登茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： 171 administrative villages in 21 townships, towns, and subdistricts within Fugong County, Lushui City, Gongshan County, and Lanping County, Nujiang Lisu Autonomous Prefecture, Yunnan Province. These comprise 7 towns/townships in Fugong County: Shangpa Town, Pihe Nu Ethnic Township, Zilijia Township, Jiakedi Township, Lumadeng Township, Shiyueliang Township, and Maji Township; 10 towns/townships/subdistricts in Lushui City: Liuku Subdistrict, Daliandi Subdistrict, Shangjiang Town, Laowo Town, Luzhang Town, Pianma Town, Daxingdi Town, Chenggan Township, Gudeng Township, and Luobenzhuo Bai Ethnic Township; 2 towns/townships in Gongshan County: Cikai Town and Dulongjiang Township; and 2 towns/townships in Lanping County: Tue Township and Yingpan Town. Geographic coordinates: 98°09′–99°39′ E, 25°33′–28°23′ N. Chinese original / 中文原文：保护产地范围：云南省怒江傈僳族自治州所辖的福贡县、泸水市、贡山县和兰坪县的21个乡（镇、街道）171个行政村。涉及福贡县的上帕镇、匹河怒族乡、子里甲乡、架科底乡、鹿马登乡、石月亮乡、马吉乡7个乡（镇）；泸水市的六库街道、大连地街道、上江镇、老窝镇、鲁掌镇、片马镇、大兴地镇、称杆乡、古登乡、洛本卓白族乡10个乡（镇、街道）；贡山县的茨开镇、独龙江乡2个乡（镇）；兰坪县兔峨乡、营盘镇2个乡（镇）。地理坐标：东经98°09′～99°39′，北纬25°33′～28°23′ Raw materials & cultivars ： Tea cultivars or lines approved, recognized or appraised nationally or provincially, such as Mengku Daye, Fengqing Daye and the Yunkang series. Chinese original / 中文原文：原料与品种：经过国家或省级审（认、鉴）定的茶树品种（系），如勐库大叶种、凤庆大叶种、云抗系列等 Growing environment ： Select mountainous, semi-mountainous or basin sites at 1,100–2,300 m elevation and on slopes of 15–35°, mainly with red or yellow soils that are loose, deep, permeable and rich in organic matter, with ample water and no nearby sources discharging industrial wastewater, waste gases or solid waste. Mean annual temperature: 13.3–18.4°C; active accumulated temperature above a ≥10°C threshold: 3,546.5–6,622.7°C; frost-free period: 230–278 days; annual mean sunshine: 1,239–2,200 hours; annual mean rainfall: 700–2,845 mm; relative humidity: 75%–90%; groundwater level: ≤100 cm; soil depth: ≥60 cm; cultivated and partly cultivated soil layers: ≥50 cm. Chinese original / 中文原文：生长环境：选择海拔1100～2300m，土壤类型主要为红壤、黄壤，质地疏松，土层深厚，通透性良好，有机质含量高，周边无“三废”污染排放源，水源充足，坡度15～35°的山区、半山区和坝区。年平均气温13.3～18.4℃，≥10℃活动积温3546.5～6622.7℃，无霜期230-278天，年平均日照时数1239-2200小时，年平均降雨量700～2845mm，相对湿度75%～90%，地下水位≤100cm，土层深厚≥60cm，熟化层和半熟化层≥50cm Processing requirements ： A distinctive method was developed by improving traditional green-tea processing. By processing method, the teas are divided into pan-fired, sun-dried, and baked types. By dry-leaf shape, the main products are Maofeng and Quhao types. Laomudeng sun-dried tea sequence: spreading → heat-fixing → rolling → breaking up clumps (or strip straightening) → sun drying → packaging. Laomudeng baked green tea sequence: spreading → heat-fixing → rolling → breaking up clumps → initial drying and strip straightening or shaping (initial firing) → cooling the unrefined tea → drying (final firing) → packaging. Laomudeng pan-fired green tea sequence: spreading → heat-fixing → rolling → breaking up clumps → pan-drying and shaping (initial firing) → cooling the unrefined tea → pan-drying (final firing) → packaging. Chinese original / 中文原文：加工要求：在传统的绿茶加工工艺的基础上加以改进，形成了特有的加工方法。根据制作工艺不同分为炒青、晒青、烘青。根据干茶外形不同，主要产品有毛峰型、曲毫型。老姆登晒青茶加工工艺：摊青→杀青→揉捻→解块（或理条）→日光干燥→包装；老姆登烘青绿茶加工工艺：摊青→杀青→揉捻→解块→初烘、理条或做形（毛火）→毛茶摊凉→烘干（足火）→包装；老姆登炒青绿茶加工工艺：摊青→杀青→揉捻→解块→炒干、做形（毛火）→毛茶摊凉→炒干（足火）→包装 Sensory qualities ： Attractive dry tea with tight, firm, tightly curled, downy strips; even whole/broken-leaf distribution and good cleanliness; pure, even buds and leaves with pointed tips; uniformly lustrous tender green, an oily sheen and rich fragrance. Chinese original / 中文原文：感官品质：干茶外形美观，条索紧实，紧卷多毫，整碎匀齐纯净，芽叶纯整，有锋苗，色泽嫩绿匀润，光泽油润，芳香浓郁 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=2087 Although clause 9.1 of DB53/T1265.4—2024 specifies evaluation according to GB/T23776, it provides no product requirements for liquor colour, taste or infused leaves. These three sensory dimensions remain missing. Chinese original / 中文原文：DB53/T1265.4—2024第9.1虽规定按照GB/T23776审评，但没有汤色、滋味、叶底的产品要求，当前三项感官仍缺。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Photograph verification ： No new, verifiable, accurately identified specimen image was obtained. Generic product indexes, teas from other origins, and tea-garden images were not counted as completion. Chinese original / 中文原文：实物图核查：未获得可核对的新准确实物图。未把通用商品索引、其他产地茶及茶园图作为完成。 Review date ：2026-10-17 Chinese original / 中文原文：核查日期：2026-10-17 Pingli Nüwa Tea Chinese original / 中文原文：平利女娲茶 Shaanxi · The current administrative areas of eleven towns and townships in Pingli County, Ankang City, Shaanxi: Chengguan, Chang'an, Guangfo, Luohe, Sanyang, Dagui, Xihe, Xinglong, Laoxian, Baxian and Zhengyang. Chinese original / 中文原文：陕西 · 陕西省安康市平利县城关，长安，广佛，洛河，三阳，大贵，西河，兴隆，老县，八仙，正阳等11个乡镇现辖行政区域 identity： Pingli Nüwa Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements. Chinese original / 中文原文：identity：平利女娲茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Pingli Nüwa Tea, with no grades distinguished in the original: emerald green with fine down; bud tips point upward during brewing, forming flower-like clusters. Chinese original / 中文原文：appearance：第646号公告：平利女娲茶（原文未分等级）：翠绿纤毫；冲泡时芽尖向上、呈花簇状 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Pingli Nüwa Tea (ungraded original): lasting fresh aroma when brewed. Chinese original / 中文原文：aroma：第646号公告：平利女娲茶（原文未分等级）：开汤清香持久 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Pingli Nüwa Tea (ungraded in the original). The original describes it as sweet and mellow, fresh and refreshing, and full-bodied. Chinese original / 中文原文：taste：第646号公告：平利女娲茶（原文未分等级）：原文兼述甘醇、鲜淳清爽与醇厚 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Emerald green, richly aromatic, sweet and mellow; fine emerald-green down, fresh, mellow, refreshing taste, lasting fresh aroma on brewing, clear liquor colour, and a pleasingly full taste. During brewing, bud tips point upward and stand in the cup like flower clusters. Chinese original / 中文原文：quality：色泽翠绿，香气浓郁，口味甘醇，翠绿纤毫，口味鲜淳清爽，开汤清香持久，汤色清澈，滋味醇厚显美，冲泡时芽尖向上，立在杯中呈花簇状 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Pingli Nüwa Tea / DB61/T 1943—2024. Chinese original / 中文原文：逐步工序 / 平利女娲茶／DB61/T1943—2024 Clause 7.2 reads “180°C range ±” without specifying a tolerance; the library does not invent one. Scope: the complete Chapter 7 processing route, with drying divided into initial and final drying as in original Clause 7.4. Chinese original / 中文原文：第7.2条原文为“180℃区间±”，没有明确允差数值，本库不补造。 适用范围：第7章完整加工路线；干燥拆为原件7.4的初烘与烘足干。 1. Spreading fresh leaves ： Spread at the depth specified for spring or summer/autumn leaves, for 4–6 hours. Key observations: Chinese original / 中文原文：1. 摊青：按春季或夏秋季厚度分摊，摊放4—6小时。 关键观察： DB61/T 1943—2024, Geographical Indication Certification Mark: Pingli Nüwa Tea. | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 Chinese original / 中文原文：DB61/T1943—2024 地理标志证明商标 平利女娲茶 | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 2. Heat-fixing ： Follow clause 7.2; the incomplete temperature tolerance in the original is not transcribed. Key observations: Chinese original / 中文原文：2. 杀青：按第7.2条进行；不转写原件中不完整的温度允差。 关键观察： DB61/T 1943—2024, Geographical Indication Certification Mark: Pingli Nüwa Tea. | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 Chinese original / 中文原文：DB61/T1943—2024 地理标志证明商标 平利女娲茶 | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 3. Shaping ： Depending on product type, use rolling, pressing, grinding, tossing, and guiding movements. Key observations: Chinese original / 中文原文：3. 做形：依产品类别，采用揉捻、压、磨、甩、带的方法。 关键观察： DB61/T 1943—2024, Geographical Indication Certification Mark: Pingli Nüwa Tea. | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 Chinese original / 中文原文：DB61/T1943—2024 地理标志证明商标 平利女娲茶 | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 4. Initial baking ： After initial drying, spread to cool for 30 minutes. Key observations: Chinese original / 中文原文：4. 初烘：初烘后摊凉30分钟。 关键观察： DB61/T 1943—2024, Geographical Indication Certification Mark: Pingli Nüwa Tea. | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 Chinese original / 中文原文：DB61/T1943—2024 地理标志证明商标 平利女娲茶 | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 5. Baking until fully dry ： Continue baking until the dry tea's moisture content is 6% or below. Key observations: Chinese original / 中文原文：5. 烘足干：继续烘至干茶含水量6%及以下。 关键观察： DB61/T 1943—2024, Geographical Indication Certification Mark: Pingli Nüwa Tea. | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 Chinese original / 中文原文：DB61/T1943—2024 地理标志证明商标 平利女娲茶 | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Emerald green, richly aromatic, sweet and mellow; fine emerald-green down, fresh, mellow, refreshing taste, lasting fresh aroma on brewing, clear liquor colour, and a pleasingly full taste. During brewing, bud tips point upward and stand in the cup like flower clusters. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：色泽翠绿，香气浓郁，口味甘醇，翠绿纤毫，口味鲜淳清爽，开汤清香持久，汤色清澈，滋味醇厚显美，冲泡时芽尖向上，立在杯中呈花簇状 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); from PDF page 2120. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第2120页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Pingli Nüwa Tea (no grades distinguished in the original) ： Dry-leaf appearance: vivid green with fine down; during brewing, the bud tips point upwards in flower-like clusters. Liquor colour: clear. Aroma: lasting freshness after brewing. Taste: the original variously describes it as sweet and mellow, fresh, mellow and brisk, and rich and mellow. Chinese original / 中文原文：第646号公告：平利女娲茶（原文未分等级）：干茶外形：翠绿纤毫；冲泡时芽尖向上、呈花簇状；汤色：清澈；香气：开汤清香持久；滋味：原文兼述甘醇、鲜淳清爽与醇厚 Evidence Status: primary_source_verified； Location in the source: Annex to Announcement No. 646, starting at PDF page 2120, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2120页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2025 GI protection requirements / protection requirements ： Dry-leaf appearance: emerald green with fine emerald down. Liquor colour: clear. Aroma: rich, with lasting fresh fragrance on brewing. Taste: sweet, mellow, fresh, clean, refreshing, and pleasingly full. Chinese original / 中文原文：2025地理标志保护要求 / 保护要求：干茶外形：色泽翠绿，翠绿纤毫；汤色：清澈；香气：浓郁，开汤清香持久；滋味：甘醇，鲜淳清爽，醇厚显美 Evidence Status: primary_source_verified； Location in the source: PDF pages 2120–2122, Pingli Nüwa Tea quality characteristics / sensory characteristics. ； Scope: Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories. Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第2120—2122页，平利女娲茶质量特色／感官特色；适用范围：不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf SINOGI product introduction / not divided into grades ： Dry-leaf appearance: even, emerald green; liquor colour: clear and bright; aroma: high and lasting; taste: full-bodied; infused leaves: even, tender green and bright. Chinese original / 中文原文：SINOGI产品介绍／未分等级：干茶：匀齐，翠绿；汤色：清亮；香气：高长；滋味：醇厚；叶底：匀整、嫩绿明亮。 Evidence Status: source_supported； Location in the source: Quality characteristics ； Scope: Chinese original / 中文原文：证据状态：source_supported；原文位置：品质特征；适用范围： Pingli Nüwa tea — Compendium of Geographical-Indication Specialities | https://www.sinogi.cn/wap/index.php/product/show/id/1912 Chinese original / 中文原文：平利女娲茶－地理标志特产大全 | https://www.sinogi.cn/wap/index.php/product/show/id/1912 DB61/T1943—2024 / ungraded. ： Tightly formed with visible down, emerald green, even and clean; clear, bright liquor; lasting fresh aroma; full, mellow and fresh taste; soft, tender and even infused leaves. Chinese original / 中文原文：DB61/T1943—2024／不分等级：外形紧结显毫、翠绿、匀整洁净；汤色清澈明亮；清香持久；滋味醇厚鲜美；叶底软嫩匀齐。 Evidence Status: primary_source_verified； Location in the source: PDF page 7, Table 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：PDF第7页表1；适用范围：见具体记录标题与原文 DB61/T 1943—2024, Geographical Indication Certification Mark: Pingli Nüwa Tea. | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 Chinese original / 中文原文：DB61/T1943—2024 地理标志证明商标 平利女娲茶 | https://dbba.sacinfo.org.cn/portal/download/7945085be5f042322b7eb11f3b0f584696e5cbc37a48f3eff21c8f9363145ef7 Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： The current administrative areas of eleven towns and townships in Pingli County, Ankang City, Shaanxi: Chengguan, Chang'an, Guangfo, Luohe, Sanyang, Dagui, Xihe, Xinglong, Laoxian, Baxian and Zhengyang. Coordinates: 109°–109°33′ E, 31°37′–32°39′ N. Chinese original / 中文原文：保护产地范围：陕西省安康市平利县城关，长安，广佛，洛河，三阳，大贵，西河，兴隆，老县，八仙，正阳等11个乡镇现辖行政区域。地理坐标：东经109°～109°33′，北纬31°37′～32°39′ Raw materials & cultivars ： Fresh leaves from small-leaf or medium-leaf tea plants Chinese original / 中文原文：原料与品种：小叶或中叶种茶树鲜叶 Growing environment ： Deep, fertile soil with organic matter content greater than 2.0%. Sandy loam or loam should maintain a pH of 6.0–7.5, with abundant trace elements including iron, calcium, manganese, zinc and selenium. Chinese original / 中文原文：生长环境：土层深厚，土壤肥沃，有机质含量大于2.0%，沙壤土或壤土保持pH在6.0～7.5之间，土壤富含铁、钙、锰、锌、硒等微量元素件 Sensory qualities ： Emerald green, richly aromatic, sweet and mellow; fine emerald-green down, fresh, mellow, refreshing taste, lasting fresh aroma on brewing, clear liquor colour, and a pleasingly full taste. During brewing, bud tips point upward and stand in the cup like flower clusters. Chinese original / 中文原文：感官品质：色泽翠绿，香气浓郁，口味甘醇，翠绿纤毫，口味鲜淳清爽，开汤清香持久，汤色清澈，滋味醇厚显美，冲泡时芽尖向上，立在杯中呈花簇状 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=2120 The temperature-tolerance wording in section 7.2 of DB61/T 1943—2024 is incomplete. The process summary does not adopt its uncertain parameters. Chinese original / 中文原文：DB61/T1943—2024第7.2条温度允差表述不完整；工艺摘要不采用其不确定参数。 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Dry-leaf sample on the named GI page for Pingli Nüwa tea Chinese original / 中文原文：实物图：平利女娲茶具名地标页干茶样本 https://www.sinogi.cn/db/Upload/shikuang/2153_1547450007_1607.jpg https://www.sinogi.cn/wap/index.php/product/show/id/1912 Basis for the match: The same-name SINOGI01912 page specifies 11 townships/towns in Pingli County, Shaanxi, and green dry-tea/tender-green infused-leaf qualities. The original is the page’s named main image; its pixels show downy dry tea strips on a plate. Chinese original / 中文原文：对应依据：同名SINOGI01912页面明确陕西平利县11乡镇产地和绿色干茶/嫩绿叶底品质；原图为页面具名主图，实际像素为盘中条状显毫干茶。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： A sample displayed in the GI catalogue, with no Nüwa Yinfeng subtype, grade, manufacturer or harvest/production year identified. No specific subtype or certification is inferred from the image. Chinese original / 中文原文：样本范围：地标目录展示样本，未标女娲银峰、等级、厂商、采制年份；不据图推定具体分型或认证。 Shangnan Tea Chinese original / 中文原文：商南茶 Shaanxi · Ten towns and subdistricts containing 93 administrative villages or communities in Shangnan County, Shangluo City: Chengguan Subdistrict (formed by merging the former Chengguan Town and Dangma Township), Fushui Town, Qingshan Town (formerly Qingshan Township), Shima Town, Qingyouhe Town, Guofenglou Town, Shiliping Town (formerly Shuigou Township), Jinsixia Town (formed by merging the former Taijihe and Liangjiawan towns), Xianghe Town (formed by merging the former Xianghe and Bailang towns), and Zhaochuan Town. Chinese original / 中文原文：陕西 · 陕西省商洛市商南县城关街道办（原城关镇、党马乡合并）、富水镇、青山镇（原青山乡）、试马镇、清油河镇、过风楼镇、十里坪镇（原水沟乡）、金丝峡镇（原太吉河镇、梁家湾镇合并）、湘河镇（原湘河镇、白浪镇合并）、赵川镇等10个镇办，93个行政村（社区） identity： Shangnan Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements. Chinese original / 中文原文：identity：商南茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf process： 1. Green tea processing. (1) Curled tea process: fresh-leaf spreading → fixation → air cooling → initial rolling → initial pan-firing → shaping → raising the down → sorting and removing fines → baking. Key processing points: Spreading: spread no more than 10 cm thick in a cool, ventilated indoor area for no more than 10 hours. Fixation: load the leaves when the air inside the drum reaches 110–120°C, or when the pan reaches 160–180°C for manual fixation. Water loss should reach 40%; the leaves turn dark green, the grassy odor dissipates, and a fresh aroma appears. Tender stems bend without breaking, and leaves squeezed into a ball spring apart when released. Air cooling: reduce leaf temperature and winnow away fragments and fines. Initial rolling: rub in a clockwise circular motion, increasing pressure from light to heavy, for 2 minutes. Break up and shake apart clumps 2–3 times, until the leaves begin to form strands and feel moist. Initial pan-firing: begin hotter and then reduce the pan temperature within 100–80°C, alternating covered and tossing motions. At roughly 30% dry, the leaves darken and become less sticky; a handful forms a ball but separates when tossed. Remove and spread thinly to release heat. Shaping: hold the pan at 70°C; rub clockwise 4 or 5 times into a ball, place it in the pan to set, then rub and break up the clumps again. After five minutes, proceed to raising the down. Raising the down: keep the pan at 60–70°C, using essentially the same motions as ball-rubbing. Remove when the strands are tightly curled and feel prickly. Sorting and removing fines: winnow out fines, then spread briefly to equalize moisture within the leaves. Baking: start the drying basket at 80°C and reduce to 60°C later, for 30 minutes total, turning the leaves 3–4 times. Turn as gently and frequently as possible. Finish when moisture is at most 7% and the strands crumble to powder between the fingers. (2) Flat tea process: fresh-leaf spreading → fixation → air cooling and spreading → shaping → baking → sorting. Key processing points: Fresh-leaf spreading: spread evenly in a clean, ventilated area for 6–12 hours, to 8%–10% water loss. Fixation: use an air temperature of 100–110°C inside the drum. Work until the leaves are soft and dark green, stems bend without breaking, grassy odor is absent, and no leaves are scorched. Air cooling and spreading: release heat and steam between the leaves and remove fragments and fines. Shaping: load at a pan temperature of 100°C and turn smoothly, alternating fast and slow motions, for 1 minute. Place a light pressure bar in the trough pan and work for 2–3 minutes until the color is largely set. Add a heavy pressure bar and work for 3–4 minutes until the leaves are flat, straight, and firm to the touch. Return to a light bar for another 2–3 minutes, removing at around 20% water loss. Sieve, then pan-fire again until the leaves are flat, smooth, straight, and at 15% moisture. Baking: the drying cabinet drawer temperature is 60°C, while the thermometer pointer reads 120–130°C. Turn gently and frequently, removing when moisture is below 7%. Sorting: remove single leaves and yellow leaves, and winnow away fines. 2. Black tea processing: fresh leaves → withering → rolling → breaking up clumps and sieving → fermentation → initial drying → spreading to cool → final drying and aroma development → finished product. Key processing points: Fresh leaves: select undamaged leaves of uniform maturity, with a bud and one just-unfolding leaf accounting for 80% of the fresh leaves. Withering: for natural indoor withering, spread 4–5 cm thick at 0.5–0.6 kg per square meter for 15–20 hours. For trough withering, spread about 20 cm thick at 2–2.5 kg per square meter, at no more than 30°C, for 6–12 hours, turning 2–3 times. At completion, moisture is 60%–64%; leaves feel soft as cotton, remain in a ball when squeezed and released, and have tender stems that do not snap. Their color changes from fresh green to dark green, with a fresh floral aroma. Rolling: room temperature 20–24°C and relative humidity 85%–90%; alternate light, heavy, and light pressure. The proportion formed into strands should reach 85%, and leaf-cell rupture should reach at least 80%. Fermentation: ambient temperature 25–35°C, relative humidity ≥85%, and at least 85% red coloration. Turn 2–3 times over 3–6 hours, until the grassy odor disappears and floral aroma emerges. Initial drying: spread 1.5–2 cm thick at 100–120°C for 0.5 hour, until a handful feels prickly and stems are difficult to snap. Spreading to cool: spread 2–5 cm thick, without leaving it too long. Final drying and aroma development: 85–90°C for 1 hour, to 6% moisture. The tea should crush to powder between the fingers, the stems snap readily, and a strong tea aroma be present. Finished product: sort the unfinished tea, remove stems and extraneous matter, package, and store at a constant temperature. Chinese original / 中文原文：process：1.绿茶工艺。（1）卷曲形茶工艺流程。鲜叶摊放→杀青→清风→初揉→初炒→做形→起毫→拣剔去末→烘焙。加工要点：摊放：厚不超过10cm，置于室内阴凉通风处，时间不超过10小时。杀青：筒内空气温度达到110～120℃或手工杀青锅温160～180℃时，投叶作业。失水率达40%，叶色变暗绿，青草气散失，清香显露。嫩梗折梗不断，紧握成团，松手散开有弹性。清风：降低叶温，扬除碎片碎末。初揉：顺时针方向循环搓揉，由轻到重，时间2分钟，解块抖散2～3次，待茶叶初步成条有湿润感即可。初炒：锅温应先高后低，控制在100～80℃，闷炒与抖炒相结合，炒至三成干，即叶色变暗，粘性变小，手握成团，抛之即散出锅散热薄摊。做形：锅温控制在70℃，沿顺时针方向搓揉4、5次成团放入锅中定型，再搓再解块，经五分钟起毫。起毫：锅温控制在60～70℃，手势基本与搓团相同，待茶条紧结弯曲，有刺手感时即可出锅。拣剔去末：簸扬掉碎末，稍作摊放，使叶内水分分布均匀。烘培。烘笼温度开始为80℃，后期60℃，时间30分钟，中间翻叶3～4次。翻动动作尽量轻、勤，当烘至茶叶含水率达7%以下，手捻茶条成末状即可。（2）扁形茶工艺流程。鲜叶摊放→杀青→清风摊晾→做形→烘焙→挑选。加工要点：鲜叶摊放：平摊于干净通风区域，水分失去率8%～10%，时间6-12小时。杀青：滚筒内空气温度100～110℃，炒至柔软、叶色暗绿、茎折不断、无青草气、无焦叶。清风摊晾：散发叶间温度和蒸气，除掉碎片碎末。做形：锅温升到100℃投入，快慢交替流畅翻动1分钟，将轻压棒放入槽锅，经2-3分钟炒制，色泽基本固定，放重压棒炒制3-4分钟，至扁平、挺直、有触手感，再放轻压棒炒制2-3分钟，失水率20%左右时出锅，经分筛后复炒至茶叶扁平、光滑、挺直、含水率15%时出锅。烘焙：烘箱抽屉温度60℃，温度计指针温度120～130℃，翻动动作尽量轻、勤，含水率低于7%时出锅。挑拣：拣掉单片叶和黄瓢叶，簸扬干净碎末。2.红茶工艺。鲜叶→萎凋→揉捻→解块筛分→发酵→初烘→摊晾→足干焙香→成品。加工要点：鲜叶：选用无损伤，老嫩均匀一致的鲜叶，一芽一叶初展占鲜叶的80%。萎凋：室内自然萎凋：摊叶厚度4～5cm，每平方米0.5～0.6kg，时间15-20小时。萎凋槽萎凋：摊叶厚度约20cm，每平方米2～2.5kg，温度不宜超过30℃，时间6-12小时，中间翻拌2～3次。萎凋程度，含水量60%～64%，萎凋叶柔软如棉，紧握成团，松手不弹散，嫩梗折不断，叶色由鲜绿色变为暗绿，发出清新花香。揉捻：室温20～24℃，相对湿度85%～90%，以轻重轻的原则进行揉捻，成条率达85%，叶细胞破损率80%以上。发酵：环境温度25～35℃，相对湿度≥85%，色泽达到85%以上红，中间翻伴2～3次，时间3-6小时，清臭气消失，花香呈显。初烘：摊叶厚度1.5～2cm，温度100～120℃，时间0.5小时，手握茶有刺手感，梗子不易折断。摊晾：摊叶厚度2～5cm，时间不宜过长。足干焙香：温度85～90℃，时间1小时，含水量6%，用指捏茶即成粉末，梗子易折断，有浓烈的茶香为度。成品：毛茶拣剔，除去茶梗和夹杂物，包装，恒温仓储 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Shangnan Tea / green tea: tightly and elegantly formed, balanced, with visible white down. Announcement No. 646: Shangnan Tea / black tea: fine and tight, with many bud tips and an oily lustre. Chinese original / 中文原文：appearance：第646号公告：商南茶 / 绿茶：紧秀匀称、白毫显露；第646号公告：商南茶 / 红茶：细紧多锋、色泽油润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Shangnan Tea / green tea: rich, lasting chestnut aroma; Shangnan Tea / black tea: tender sweetness. Chinese original / 中文原文：aroma：第646号公告：商南茶 / 绿茶：栗香浓郁持久；第646号公告：商南茶 / 红茶：嫩甜 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Shangnan Tea / green tea: fresh and brisk, enduring repeated infusions, with returning sweetness; Announcement No. 646: Shangnan Tea / black tea: sweet, mellow and refreshing. Chinese original / 中文原文：taste：第646号公告：商南茶 / 绿茶：鲜爽，耐泡、回甜；第646号公告：商南茶 / 红茶：甘醇甘爽 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Green tea has tightly and elegantly formed, balanced leaves with visible white down; tender-green, clear and bright liquor; bright yellow-green infused leaves; good endurance over repeated infusions; a sweet aftertaste; a fresh, brisk taste; and a rich, lasting chestnut aroma. Black tea has fine, tight leaves with many bud tips and an oily lustre; bright red liquor; a tender, sweet aroma; a sweet, mellow and brisk taste; and fine, tender infused leaves with visible buds, uniformly red and bright. Chinese original / 中文原文：quality：绿茶外形紧秀匀称、白毫显露，汤色嫩绿、清澈明亮、叶底黄绿明亮、耐泡、回甜、滋味鲜爽，栗香浓郁持久。红茶外形细紧多锋、色泽油润，汤色红明亮、香气嫩甜、滋味甘醇甘爽、叶底细嫩显芽红匀亮的特点 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / curled green tea Chinese original / 中文原文：逐步工序 / 第646号公告 / 卷曲形绿茶 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： First stage of this product version in the cited protection requirements: fresh-leaf spreading. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：所引保护要求中本产品版本的第1道环节：鲜叶摊放。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Air-cooling ： Stage 3 of this product version in the cited protection requirements: air cleaning. Key observations: Chinese original / 中文原文：3. 清风：所引保护要求中本产品版本的第3道环节：清风。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Initial rolling ： Stage 4 of this product version in the cited protection requirements: initial rolling. Key observations: Chinese original / 中文原文：4. 初揉：所引保护要求中本产品版本的第4道环节：初揉。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Initial pan-firing ： Step 5 for this product version in the cited protection requirements: initial pan-firing. Key observations: Chinese original / 中文原文：5. 初炒：所引保护要求中本产品版本的第5道环节：初炒。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Shaping ： Stage 6 of this product version in the cited protection requirements: shaping. Key observations: Chinese original / 中文原文：6. 做形：所引保护要求中本产品版本的第6道环节：做形。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Raising down ： Stage 7 of this product version in the cited protection requirements: raising the down. Key observations: Chinese original / 中文原文：7. 起毫：所引保护要求中本产品版本的第7道环节：起毫。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 8. Sorting and removing fines ： Stage 8 of this product version in the cited protection requirements: sorting and removing fines. Key observations: Chinese original / 中文原文：8. 拣剔去末：所引保护要求中本产品版本的第8道环节：拣剔去末。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 9. Baking ： Step 9 for this product version in the cited protection requirements: baking. Key observations: Chinese original / 中文原文：9. 烘焙：所引保护要求中本产品版本的第9道环节：烘焙。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / flat green tea Chinese original / 中文原文：逐步工序 / 第646号公告 / 扁形绿茶 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Spreading fresh leaves ： First stage of this product version in the cited protection requirements: fresh-leaf spreading. Key observations: Chinese original / 中文原文：1. 鲜叶摊放：所引保护要求中本产品版本的第1道环节：鲜叶摊放。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Heat-fixing ： Step 2 for this product version in the cited protection requirements: heat-fixing. Key observations: Chinese original / 中文原文：2. 杀青：所引保护要求中本产品版本的第2道环节：杀青。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Air-cooling and spreading ： Step 3 for this product version in the cited protection requirements: air cooling and spreading. Key observations: Chinese original / 中文原文：3. 清风摊晾：所引保护要求中本产品版本的第3道环节：清风摊晾。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Shaping ： Stage 4 of this product version in the cited protection requirements: shaping. Key observations: Chinese original / 中文原文：4. 做形：所引保护要求中本产品版本的第4道环节：做形。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Baking ： Stage 5 of this product version in the cited protection requirements: baking. Key observations: Chinese original / 中文原文：5. 烘焙：所引保护要求中本产品版本的第5道环节：烘焙。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Selecting ： Step 6 for this product version in the cited protection requirements: sorting. Key observations: Chinese original / 中文原文：6. 挑选：所引保护要求中本产品版本的第6道环节：挑选。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Announcement No. 646 / black tea Chinese original / 中文原文：逐步工序 / 第646号公告 / 红茶 Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure. Chinese original / 中文原文：只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。 1. Fresh leaves ： Stage 1 of this product version in the cited protection requirements: fresh leaves. Key observations: Chinese original / 中文原文：1. 鲜叶：所引保护要求中本产品版本的第1道环节：鲜叶。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Withering ： Stage 2 of this product version in the cited protection requirements: withering. Key observations: Chinese original / 中文原文：2. 萎凋：所引保护要求中本产品版本的第2道环节：萎凋。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. Rolling ： Stage 3 of this product version in the cited protection requirements: rolling. Key observations: Chinese original / 中文原文：3. 揉捻：所引保护要求中本产品版本的第3道环节：揉捻。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Breaking up clumps and sieving ： Fourth stage of this product version in the cited protection requirements: clump-breaking and sieving. Key observations: Chinese original / 中文原文：4. 解块筛分：所引保护要求中本产品版本的第4道环节：解块筛分。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 5. Fermentation / oxidation ： Step 5 for this product version in the cited protection requirements: fermentation. Key observations: Chinese original / 中文原文：5. 发酵：所引保护要求中本产品版本的第5道环节：发酵。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 6. Initial baking ： Stage 6 of this product version in the cited protection requirements: initial baking. Key observations: Chinese original / 中文原文：6. 初烘：所引保护要求中本产品版本的第6道环节：初烘。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 7. Spreading to air ： Stage 7 of this product version in the cited protection requirements: spreading/cooling. Key observations: Chinese original / 中文原文：7. 摊晾：所引保护要求中本产品版本的第7道环节：摊晾。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 8. Drying fully and baking to develop aroma ： Stage 8 of this product version in the cited protection requirements: final drying and aroma baking. Key observations: Chinese original / 中文原文：8. 足干焙香：所引保护要求中本产品版本的第8道环节：足干焙香。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 9. Finished product ： Step 9 for this product version in the cited protection requirements: finished product. Key observations: Chinese original / 中文原文：9. 成品：所引保护要求中本产品版本的第9道环节：成品。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Green tea has tightly and elegantly formed, balanced leaves with visible white down; tender-green, clear and bright liquor; bright yellow-green infused leaves; good endurance over repeated infusions; a sweet aftertaste; a fresh, brisk taste; and a rich, lasting chestnut aroma. Black tea has fine, tight leaves with many bud tips and an oily lustre; bright red liquor; a tender, sweet aroma; a sweet, mellow and brisk taste; and fine, tender infused leaves with visible buds, uniformly red and bright. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：绿茶外形紧秀匀称、白毫显露，汤色嫩绿、清澈明亮、叶底黄绿明亮、耐泡、回甜、滋味鲜爽，栗香浓郁持久。红茶外形细紧多锋、色泽油润，汤色红明亮、香气嫩甜、滋味甘醇甘爽、叶底细嫩显芽红匀亮的特点 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); PDF from page 2128. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第2128页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Shangnan Tea / green tea ： Dry-leaf appearance: tightly and elegantly formed, balanced, with visible white down. Liquor colour: tender green, clear and bright. Aroma: rich, lasting chestnut notes. Taste: fresh and brisk, enduring over repeated infusions, with returning sweetness. Infused leaves: bright yellow-green. Chinese original / 中文原文：第646号公告：商南茶 / 绿茶：干茶外形：紧秀匀称、白毫显露；汤色：嫩绿、清澈明亮；香气：栗香浓郁持久；滋味：鲜爽，耐泡、回甜；叶底：黄绿明亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 2128, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2128页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Shangnan Tea / black tea ： Dry-leaf appearance: fine, tightly rolled and rich in pointed tips, with a lustrous colour; liquor colour: bright red; aroma: tender and sweet; taste: sweet, mellow and refreshing; infused leaves: fine and tender, with visible buds, evenly red and bright. Chinese original / 中文原文：第646号公告：商南茶 / 红茶：干茶外形：细紧多锋、色泽油润；汤色：红明亮；香气：嫩甜；滋味：甘醇甘爽；叶底：细嫩显芽红匀亮 Evidence Status: primary_source_verified； Location in the source: Announcement No. 646 attachment, from PDF page 2128, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2128页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： 93 administrative villages/communities in 10 towns/subdistricts of Shangnan County, Shangluo, Shaanxi Province: Chengguan Subdistrict (merger of the former Chengguan Town and Dangma Township), Fushui Town, Qingshan Town (formerly Qingshan Township), Shima Town, Qingyouhe Town, Guofenglou Town, Shiliping Town (formerly Shuigou Township), Jinsixia Town (merger of the former Taijihe and Liangjiawan towns), Xianghe Town (merger of the former Xianghe and Bailang towns), and Zhaochuan Town. Geographic coordinates: 110°24′–111°01′ E, 33°06′–33°44′ N. Chinese original / 中文原文：保护产地范围：陕西省商洛市商南县城关街道办（原城关镇、党马乡合并）、富水镇、青山镇（原青山乡）、试马镇、清油河镇、过风楼镇、十里坪镇（原水沟乡）、金丝峡镇（原太吉河镇、梁家湾镇合并）、湘河镇（原湘河镇、白浪镇合并）、赵川镇等10个镇办，93个行政村（社区）。地理坐标：东经110°24′～111°01′，北纬33°06′～33°44′ Raw materials & cultivars ： Local population, Longjing 43, Anji White Tea, Wuniuzao, Shancha No. 1, Zhonghuang No. 2, Jinmudan, and others. Chinese original / 中文原文：原料与品种：群体种、“龙井43”“安吉白茶”、乌牛早、陕茶1号、中黄2号、金牡丹等 Growing environment ： Preferred soils are yousha soil, magu stony soil and sandy loam; slightly acidic, pH 4.5–6.0, with soil depth ≥40 cm. Chinese original / 中文原文：生长环境：土质以油沙土、麻骨石土和沙壤土为好，土壤微酸性，pH值在4.5～6.0；土层厚度≥40cm Processing requirements ： 1. Green tea processing. (1) Curled tea process: fresh-leaf spreading → fixation → air cooling → initial rolling → initial pan-firing → shaping → raising the down → sorting and removing fines → baking. Key processing points: Spreading: spread no more than 10 cm thick in a cool, ventilated indoor area for no more than 10 hours. Fixation: load the leaves when the air inside the drum reaches 110–120°C, or when the pan reaches 160–180°C for manual fixation. Water loss should reach 40%; the leaves turn dark green, the grassy odor dissipates, and a fresh aroma appears. Tender stems bend without breaking, and leaves squeezed into a ball spring apart when released. Air cooling: reduce leaf temperature and winnow away fragments and fines. Initial rolling: rub in a clockwise circular motion, increasing pressure from light to heavy, for 2 minutes. Break up and shake apart clumps 2–3 times, until the leaves begin to form strands and feel moist. Initial pan-firing: begin hotter and then reduce the pan temperature within 100–80°C, alternating covered and tossing motions. At roughly 30% dry, the leaves darken and become less sticky; a handful forms a ball but separates when tossed. Remove and spread thinly to release heat. Shaping: hold the pan at 70°C; rub clockwise 4 or 5 times into a ball, place it in the pan to set, then rub and break up the clumps again. After five minutes, proceed to raising the down. Raising the down: keep the pan at 60–70°C, using essentially the same motions as ball-rubbing. Remove when the strands are tightly curled and feel prickly. Sorting and removing fines: winnow out fines, then spread briefly to equalize moisture within the leaves. Baking: start the drying basket at 80°C and reduce to 60°C later, for 30 minutes total, turning the leaves 3–4 times. Turn as gently and frequently as possible. Finish when moisture is at most 7% and the strands crumble to powder between the fingers. (2) Flat tea process: fresh-leaf spreading → fixation → air cooling and spreading → shaping → baking → sorting. Key processing points: Fresh-leaf spreading: spread evenly in a clean, ventilated area for 6–12 hours, to 8%–10% water loss. Fixation: use an air temperature of 100–110°C inside the drum. Work until the leaves are soft and dark green, stems bend without breaking, grassy odor is absent, and no leaves are scorched. Air cooling and spreading: release heat and steam between the leaves and remove fragments and fines. Shaping: load at a pan temperature of 100°C and turn smoothly, alternating fast and slow motions, for 1 minute. Place a light pressure bar in the trough pan and work for 2–3 minutes until the color is largely set. Add a heavy pressure bar and work for 3–4 minutes until the leaves are flat, straight, and firm to the touch. Return to a light bar for another 2–3 minutes, removing at around 20% water loss. Sieve, then pan-fire again until the leaves are flat, smooth, straight, and at 15% moisture. Baking: the drying cabinet drawer temperature is 60°C, while the thermometer pointer reads 120–130°C. Turn gently and frequently, removing when moisture is below 7%. Sorting: remove single leaves and yellow leaves, and winnow away fines. 2. Black tea processing: fresh leaves → withering → rolling → breaking up clumps and sieving → fermentation → initial drying → spreading to cool → final drying and aroma development → finished product. Key processing points: Fresh leaves: select undamaged leaves of uniform maturity, with a bud and one just-unfolding leaf accounting for 80% of the fresh leaves. Withering: for natural indoor withering, spread 4–5 cm thick at 0.5–0.6 kg per square meter for 15–20 hours. For trough withering, spread about 20 cm thick at 2–2.5 kg per square meter, at no more than 30°C, for 6–12 hours, turning 2–3 times. At completion, moisture is 60%–64%; leaves feel soft as cotton, remain in a ball when squeezed and released, and have tender stems that do not snap. Their color changes from fresh green to dark green, with a fresh floral aroma. Rolling: room temperature 20–24°C and relative humidity 85%–90%; alternate light, heavy, and light pressure. The proportion formed into strands should reach 85%, and leaf-cell rupture should reach at least 80%. Fermentation: ambient temperature 25–35°C, relative humidity ≥85%, and at least 85% red coloration. Turn 2–3 times over 3–6 hours, until the grassy odor disappears and floral aroma emerges. Initial drying: spread 1.5–2 cm thick at 100–120°C for 0.5 hour, until a handful feels prickly and stems are difficult to snap. Spreading to cool: spread 2–5 cm thick, without leaving it too long. Final drying and aroma development: 85–90°C for 1 hour, to 6% moisture. The tea should crush to powder between the fingers, the stems snap readily, and a strong tea aroma be present. Finished product: sort the unfinished tea, remove stems and extraneous matter, package, and store at a constant temperature. Chinese original / 中文原文：加工要求：1.绿茶工艺。（1）卷曲形茶工艺流程。鲜叶摊放→杀青→清风→初揉→初炒→做形→起毫→拣剔去末→烘焙。加工要点：摊放：厚不超过10cm，置于室内阴凉通风处，时间不超过10小时。杀青：筒内空气温度达到110～120℃或手工杀青锅温160～180℃时，投叶作业。失水率达40%，叶色变暗绿，青草气散失，清香显露。嫩梗折梗不断，紧握成团，松手散开有弹性。清风：降低叶温，扬除碎片碎末。初揉：顺时针方向循环搓揉，由轻到重，时间2分钟，解块抖散2～3次，待茶叶初步成条有湿润感即可。初炒：锅温应先高后低，控制在100～80℃，闷炒与抖炒相结合，炒至三成干，即叶色变暗，粘性变小，手握成团，抛之即散出锅散热薄摊。做形：锅温控制在70℃，沿顺时针方向搓揉4、5次成团放入锅中定型，再搓再解块，经五分钟起毫。起毫：锅温控制在60～70℃，手势基本与搓团相同，待茶条紧结弯曲，有刺手感时即可出锅。拣剔去末：簸扬掉碎末，稍作摊放，使叶内水分分布均匀。烘培。烘笼温度开始为80℃，后期60℃，时间30分钟，中间翻叶3～4次。翻动动作尽量轻、勤，当烘至茶叶含水率达7%以下，手捻茶条成末状即可。（2）扁形茶工艺流程。鲜叶摊放→杀青→清风摊晾→做形→烘焙→挑选。加工要点：鲜叶摊放：平摊于干净通风区域，水分失去率8%～10%，时间6-12小时。杀青：滚筒内空气温度100～110℃，炒至柔软、叶色暗绿、茎折不断、无青草气、无焦叶。清风摊晾：散发叶间温度和蒸气，除掉碎片碎末。做形：锅温升到100℃投入，快慢交替流畅翻动1分钟，将轻压棒放入槽锅，经2-3分钟炒制，色泽基本固定，放重压棒炒制3-4分钟，至扁平、挺直、有触手感，再放轻压棒炒制2-3分钟，失水率20%左右时出锅，经分筛后复炒至茶叶扁平、光滑、挺直、含水率15%时出锅。烘焙：烘箱抽屉温度60℃，温度计指针温度120～130℃，翻动动作尽量轻、勤，含水率低于7%时出锅。挑拣：拣掉单片叶和黄瓢叶，簸扬干净碎末。2.红茶工艺。鲜叶→萎凋→揉捻→解块筛分→发酵→初烘→摊晾→足干焙香→成品。加工要点：鲜叶：选用无损伤，老嫩均匀一致的鲜叶，一芽一叶初展占鲜叶的80%。萎凋：室内自然萎凋：摊叶厚度4～5cm，每平方米0.5～0.6kg，时间15-20小时。萎凋槽萎凋：摊叶厚度约20cm，每平方米2～2.5kg，温度不宜超过30℃，时间6-12小时，中间翻拌2～3次。萎凋程度，含水量60%～64%，萎凋叶柔软如棉，紧握成团，松手不弹散，嫩梗折不断，叶色由鲜绿色变为暗绿，发出清新花香。揉捻：室温20～24℃，相对湿度85%～90%，以轻重轻的原则进行揉捻，成条率达85%，叶细胞破损率80%以上。发酵：环境温度25～35℃，相对湿度≥85%，色泽达到85%以上红，中间翻伴2～3次，时间3-6小时，清臭气消失，花香呈显。初烘：摊叶厚度1.5～2cm，温度100～120℃，时间0.5小时，手握茶有刺手感，梗子不易折断。摊晾：摊叶厚度2～5cm，时间不宜过长。足干焙香：温度85～90℃，时间1小时，含水量6%，用指捏茶即成粉末，梗子易折断，有浓烈的茶香为度。成品：毛茶拣剔，除去茶梗和夹杂物，包装，恒温仓储 Sensory qualities ： Green tea has tightly and elegantly formed, balanced leaves with visible white down; tender-green, clear and bright liquor; bright yellow-green infused leaves; good endurance over repeated infusions; a sweet aftertaste; a fresh, brisk taste; and a rich, lasting chestnut aroma. Black tea has fine, tight leaves with many bud tips and an oily lustre; bright red liquor; a tender, sweet aroma; a sweet, mellow and brisk taste; and fine, tender infused leaves with visible buds, uniformly red and bright. Chinese original / 中文原文：感官品质：绿茶外形紧秀匀称、白毫显露，汤色嫩绿、清澈明亮、叶底黄绿明亮、耐泡、回甜、滋味鲜爽，栗香浓郁持久。红茶外形细紧多锋、色泽油润，汤色红明亮、香气嫩甜、滋味甘醇甘爽、叶底细嫩显芽红匀亮的特点 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=2128 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Infused liquor and leaves on a geographical indication page specifically naming Shangnan Tea Chinese original / 中文原文：实物图：商南茶具名地标页冲泡茶汤与叶片 https://www.sinogi.cn/db/Upload/shikuang/2166_1547450153_6734.jpg https://www.sinogi.cn/wap/index.php/product/show/id/2645 Basis for the match: The matching SINOGI02645 page gives Shangnan County, Shaanxi, as the origin and describes green liquor and leaves. The original is the named main image on that tea's page; pixel inspection shows yellow-green liquor and infused leaves in a transparent cup. Chinese original / 中文原文：对应依据：同名SINOGI02645页面列陕西商南县产区，品质说明绿色汤叶；原图为该茶页面具名主图，实际像素为透明杯中黄绿茶汤及已冲泡叶片。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： A brewed regional Shangnan green-tea sample. Manufacturer, year, grade and specific green-tea form are undisclosed; it cannot represent every Shangnan tea category. Chinese original / 中文原文：样本范围：商南地域绿茶冲泡样本；厂家、年份、等级和具体绿茶形态未披露，不能据该图对应所有商南茶类别。 Zhen'an Xiangyuan Tea Chinese original / 中文原文：镇安象园茶 Shaanxi · Twenty-six administrative villages across seven towns in Zhen'an County, Shangluo City: Daren, Chaiping, Dongchuan, Muwang, Miaogou, Yungaisi and Yongle. Chinese original / 中文原文：陕西 · 陕西省商洛市镇安县达仁镇、柴坪镇、东川镇、木王镇、庙沟镇、云盖寺镇、永乐镇等7个镇26个行政村 identity： Zhen’an Xiangyuan Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements. Chinese original / 中文原文：identity：镇安象园茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf appearance： Announcement No. 646: Zhen'an Xiangyuan Tea (ungraded in the original): flat and straight, tender green, smooth and lustrous. Chinese original / 中文原文：appearance：第646号公告：镇安象园茶（原文未分等级）：扁平挺直，嫩绿光润 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf aroma： Announcement No. 646: Zhen'an Xiangyuan Tea, with no grades distinguished in the original: rich chestnut fragrance. Chinese original / 中文原文：aroma：第646号公告：镇安象园茶（原文未分等级）：栗香浓郁 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf taste： Announcement No. 646: Zhen'an Xiangyuan Tea (ungraded in the original): sweet and mellow, suitable for repeated infusions. Chinese original / 中文原文：taste：第646号公告：镇安象园茶（原文未分等级）：甘醇，耐冲泡 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf quality： Attractive, flat, upright dry leaves, lustrous tender green, thick and fresh, with pleasing aroma. After brewing, liquor is fresh green, clear and bright; infused leaves tender, chestnut aroma rich, taste sweet and mellow, with repeated-infusion durability. Chinese original / 中文原文：quality：外形美观，扁平挺直，嫩绿光润，肉厚而鲜，香气怡人。冲泡后，汤色新绿，清澈明亮，叶底柔嫩，栗香浓郁，滋味甘醇，耐冲泡 Verification status: source_supported Chinese original / 中文原文：核验状态：source_supported Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Step-by-step processing / Zhen'an Xiangyuan Tea: pan-firing before baking, with two rounds of each Chinese original / 中文原文：逐步工序 / 镇安象园茶：先炒后烘、两炒两烘 Compiled only from the four steps under IV (4), Harvesting and Processing. Machine temperatures and durations are not expanded, and this product's garden-management provisions are not generalised into rules for all tea gardens. Scope: official_product_requirement. Chinese original / 中文原文：只按四（四）采收加工的四步整理；不扩写机器温度、时长，亦不将本产品园地管理条款推广为所有茶园规则。 适用范围：official_product_requirement 1. First pan-firing ： Heat-fix by hand, adding leaves when the pan reaches 180°C. Remove when leaves soften, stems bend without breaking and a fresh chestnut fragrance emerges, then cool to room temperature. Key observations: Chinese original / 中文原文：1. 一炒：手工杀青，锅温达180℃投叶；至叶软、折梗不断并有栗清香，出锅晾至常温。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 2. Second pan-firing ： Place heat-fixed leaves in a straightening machine; once flat strips form, remove and cool to room temperature. Key observations: Chinese original / 中文原文：2. 二炒：杀青叶入理条机，形成扁平条索后出机晾至常温。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 3. First baking ： Turn gently in the dryer to preserve shape; remove at 15% moisture and cool to room temperature. Key observations: Chinese original / 中文原文：3. 一烘：烘干机内轻翻保形，含水量15%时取出晾至常温。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf 4. Second baking ： Return to the machine for aroma enhancement; remove at 5%–6% moisture. The original also judges readiness by leaves crumbling when rubbed. Key observations: Chinese original / 中文原文：4. 二烘：回机提香，含水量5%—6%时取出；原文以手揉叶能成碎末辅助判断。 关键观察： Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Quality & sensory evaluation Chinese original / 中文原文：品质与感官审评 The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard. Chinese original / 中文原文：以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。 GI product sensory requirements (grades and shapes follow the original) ： Attractive, flat, upright dry leaves, lustrous tender green, thick and fresh, with pleasing aroma. After brewing, liquor is fresh green, clear and bright; infused leaves tender, chestnut aroma rich, taste sweet and mellow, with repeated-infusion durability. Chinese original / 中文原文：地理标志产品感官要求（等级、形态以原文为准）：外形美观，扁平挺直，嫩绿光润，肉厚而鲜，香气怡人。冲泡后，汤色新绿，清澈明亮，叶底柔嫩，栗香浓郁，滋味甘醇，耐冲泡 Evidence Status: official_document_excerpt； Location in the source: Announcement No. 646 (2025); starting at PDF page 2181. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：official_document_excerpt；原文位置：第646号公告（2025年）；PDF第2181页起；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Announcement No. 646: Zhen’an Xiangyuan Tea (ungraded original). ： Dry-leaf appearance: flat and straight, smooth lustrous tender green. Liquor colour: fresh green, clear and bright. Aroma: rich chestnut. Taste: sweet and mellow, with good infusion endurance. Infused leaves: soft and tender. Chinese original / 中文原文：第646号公告：镇安象园茶（原文未分等级）：干茶外形：扁平挺直，嫩绿光润；汤色：新绿，清澈明亮；香气：栗香浓郁；滋味：甘醇，耐冲泡；叶底：柔嫩 Evidence Status: primary_source_verified； Location in the source: Annex to Announcement No. 646, starting at PDF page 2181, quality characteristics. ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第646号附件PDF第2181页起，质量特色；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Zhen'an Xiangyuan Tea as described in the 2025 protection requirements ： Flat and straight, tender green, smooth and lustrous; fresh-green, clear and bright liquor; rich chestnut aroma; sweet, mellow taste, suitable for repeated infusions; soft, tender infused leaves. Chinese original / 中文原文：2025保护要求所载镇安象园茶：扁平挺直、嫩绿光润；新绿、清澈明亮；栗香浓郁；甘醇、耐冲泡；柔嫩 Evidence Status: primary_source_verified； Location in the source: Page 2183, IV (5) 1 ； Scope: See the title and original text of the specific record Chinese original / 中文原文：证据状态：primary_source_verified；原文位置：第2183页四（五）1；适用范围：见具体记录标题与原文 Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products. | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Chinese original / 中文原文：国家知识产权局第646号公告附件：870项地理标志产品保护要求 | https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf Physical sample assessment: not conducted; no measured scores. Chinese original / 中文原文：实际样品审评：未开展；无实测评分。 Announcement No. 646 (2025) Chinese original / 中文原文：第646号公告（2025年） Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters. Chinese original / 中文原文：第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。 Protected geographical area ： Twenty-six administrative villages in seven towns in Zhen'an County, Shangluo City, Shaanxi: Daren, Chaiping, Dongchuan, Muwang, Miaogou, Yungaisi and Yongle. Coordinates: 109°6′15″–109°36′55″ E, 33°8′35″–33°42′25″ N. Chinese original / 中文原文：保护产地范围：陕西省商洛市镇安县达仁镇、柴坪镇、东川镇、木王镇、庙沟镇、云盖寺镇、永乐镇等7个镇26个行政村。地理坐标：东经109°6′15″～109°36′55″，北纬33°8′35″～33°42′25″ Raw materials & cultivars ： Mingshan 131, Wuniuzao and others Chinese original / 中文原文：原料与品种：茗山131、乌牛早等 Growing environment ： Choose well-isolated high-mountain sites away from towns and major roads, at least 800 m elevation and with slopes at least 45°. Soils are mainly moderately to slightly acidic yellow-brown sandy loam, pH 4.5–6.0, high in humus and trace elements such as selenium and zinc. Cultivation depth should be at least 50 cm. Chinese original / 中文原文：生长环境：产地选择远离城镇及交通要道，隔离条件好，海拔800m以上、坡度45°以上的高山，土壤多为中至微酸性黄棕砂壤土，pH值4.5～6.0，腐殖质含量高，富含硒、锌等微量元素，开垦深度50cm以上 Plucking requirements ： Processing takes place from mid-March to late April each year. Pick one bud and one leaf or one bud and two leaves, keeping them intact, fresh, uniform and clean, without scales, old stems or leaves. Carry fresh leaves in bamboo baskets; fertilizer bags and other containers with odours are prohibited. Use “pan-firing before oven-drying, with two pan-firings and two oven-dryings” to enhance aroma. Processing details: 1. First pan-firing. Heat-fix by hand, adding fresh leaves when the pan reaches 180°C. Stop when the leaves turn dark yellow-green, soften, have stems that bend without breaking and develop a fresh chestnut aroma. Remove and cool to room temperature. 2. Second pan-firing. Feed the fixed leaves into a leaf-alignment machine. Once formed into flat strips, remove and cool to room temperature. 3. First oven-drying. Machine-dry, turning gently to preserve the shape. At 15% moisture, remove and cool to room temperature. 4. Second oven-drying. Return the cooled leaves to the machine to develop aroma. Remove at 5%–6% moisture, when the leaves crumble into fines when rubbed by hand. Chinese original / 中文原文：采摘要求：加工每年3月中旬至4月下旬，采摘一芽一叶和一芽二叶，保持完整、新鲜、匀净，不带鳞片、老枝叶等杂质。要求用竹篓盛鲜叶，严禁用化肥包装袋，或者其他有异味器具。采用“先炒后烘，两炒两烘”的加工工艺，以此提高香气。加工要点：1.一炒。手工杀青，锅温达180℃时投鲜叶，色泽变暗黄绿色，叶质变软，折梗不断，有栗清香味为宜，取出晾至常温。2.二炒。杀青叶投入理条机，成条索扁平形后出机晾至常温。3.一烘。烘干机烘干，轻翻防止破坏形状，至含水量15%时取出晾至常温。4.二烘。将常温的茶叶回机提香，至含水量5%～6%取出（即以手揉叶能成碎末） Sensory qualities ： Attractive, flat, upright dry leaves, lustrous tender green, thick and fresh, with pleasing aroma. After brewing, liquor is fresh green, clear and bright; infused leaves tender, chestnut aroma rich, taste sweet and mellow, with repeated-infusion durability. Chinese original / 中文原文：感官品质：外形美观，扁平挺直，嫩绿光润，肉厚而鲜，香气怡人。冲泡后，汤色新绿，清澈明亮，叶底柔嫩，栗香浓郁，滋味甘醇，耐冲泡 https://www.cnipa.gov.cn/module/download/downfile.jsp?classid=0&filename=267e72841ce749478a6cb1c82b6fb379.pdf#page=2181 Brewing & Storage ： Chinese original / 中文原文：冲泡与保存： See the tea-category references in the JSON; these are not measurements of each individual tea. Chinese original / 中文原文：见JSON中的茶类参考，非逐款实测。 Refer to storage guidance for the specific product and tea category. Chinese original / 中文原文：依具体产品和茶类保存参考。 Specimen photos ： Brewed sample on the named GI page for Zhen'an Xiangyuan tea Chinese original / 中文原文：实物图：镇安象园茶具名地标页冲泡样本 https://www.sinogi.cn/db/Upload/shikuang/5251_1592546643_2341.jpg https://www.sinogi.cn/wap/index.php/product/show/id/5292 Basis for the match: The same-name SINOGI05292 page identifies Zhen’an County, Shangluo, Shaanxi, tender-green infused leaves, and clear bright liquor. Pixels show unfurled green leaves and pale liquor in a glass. Chinese original / 中文原文：对应依据：同名SINOGI05292页面明确陕西商洛镇安县、嫩绿叶底和清亮茶汤；实际像素为玻璃杯中泡开的绿色茶叶及浅色汤。 The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence. Chinese original / 中文原文：公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。 Sample scope ： A liquor sample on a named GI information page. Grade, manufacturer, and batch are undisclosed; neither certification nor compliance with all specifications is inferred. Chinese original / 中文原文：样本范围：具名地标资料页茶汤样本，等级、厂家、批次未披露，不推断认证或样品符合全部规范。 Cultural topics Chinese original / 中文原文：文化专题 [{"id":"culture_001","name":"The Classic of Tea and Lu Yu","research_question":"Check the edition, chapter, original wording and modern interpretation of the Classic of Tea.","status":"collected","source_ids":["rc_museum_chadao","rc_museum_jiancha","c_luyu"],"summary":"The Classic of Tea organizes knowledge of production, utensils and drinking into a systematic body of tea scholarship.","sections":[{"heading":"Author and work","text":"Lu Yu was from Jingling in the Tang dynasty and later honored as the Sage of Tea. The Palace Museum exhibition calls The Classic of Tea the first tea monograph and emphasizes its model for later tea books.","source_ids":["rc_museum_chadao"]},{"heading":"Ways of reading and context","text":"Its water selection, heating, and utensil discussions reflect Tang drinking experience. “Recorded in The Classic of Tea” should specify chapter and edition; modern tea-category names should not be directly projected onto the Tang.","source_ids":["rc_museum_chadao","rc_museum_jiancha"]},{"heading":"Summary of supplementary verification","text":"In Tang-dynasty Huzhou, Lu Yu associated with Jiaoran, researched tea, and wrote The Classic of Tea. An account of the “Sage of Tea” can first explain this organization of tea knowledge, then distinguish later honorifics from biographical legends.","source_ids":["c_luyu"]}]},{"id":"culture_002","name":"Tang-dynasty simmered tea","research_question":"Cross-check utensils, procedures, and different documents so modern reconstruction does not replace primary evidence.","status":"collected","source_ids":["rc_museum_jiancha"],"summary":"A preparation method in which cake tea is reduced to powder and decocted in a cauldron.","sections":[{"heading":"Utensils and steps","text":"First roast, cool, grind and sieve; then wait for the water and add tea powder, coordinating the stove, cauldron, tea mill, sieve and bowls.","source_ids":["rc_museum_jiancha"]},{"heading":"Judging the water and sharing the tea","text":"The Classic of Tea method attends to stages of boiling, timely salting, stopping the boil and distributing liquor. It describes a refined boiling method, not every Tang drinking practice.","source_ids":["rc_museum_jiancha"]},{"heading":"Summary of supplementary verification","text":"Tang-style tea boiling first prepares cake tea, roasting, grinding, and sieving it before boiling in a fu cauldron, with attention to water and heat. This differs from today’s steeping of whole leaves in a cup and is best explained through utensils and steps.","source_ids":["rc_museum_jiancha"]}]},{"id":"culture_003","name":"Song-dynasty whisked tea and tea contests","research_question":"Cross-examine classical texts, images and excavated utensils.","status":"collected","source_ids":["rc_museum_diancha","rc_song_scholar"],"summary":"Whisked tea is a preparation method, tea contests are comparative events, and tea-pattern performances focus on designs on the liquor surface.","sections":[{"heading":"How whisked tea forms foam","text":"Place tea powder in a preheated bowl, first mix with a little water into a paste, then add water and whisk. Water, powder fineness, and technique jointly affect the surface.","source_ids":["rc_museum_diancha"]},{"heading":"From techniques to social life","text":"Song appreciation of colour and tea foam encouraged teaware development, but street tea stalls differed from refined scholarly gatherings. Modern reconstructions must not be treated as everyday life for everyone in the Song dynasty.","source_ids":["rc_museum_diancha","rc_song_scholar"]},{"heading":"Summary of supplementary verification","text":"Diancha mixes powdered tea into a paste, adds water, and whisks it into a frothy drink. Related tea contests compare this performance, while chabaixi also seeks patterns on the surface. Diancha appears in the late Tang/Five Dynasties and became popular in the Song/Yuan; arbitrary modern brewing contests should not all be called Song-style tea contests.","source_ids":["rc_museum_diancha"]}]},{"id":"culture_004","name":"Changes in tea drinking during the Ming and Qing dynasties","research_question":"Study by region and material rather than reducing all changes to a single phrase about replacing cake tea with loose tea.","status":"collected","source_ids":["rc_museum_chadao","rc_museum_jiancha","rc_museum_diancha","c_mingqing"],"summary":"Ming tea books and utensils show attention to loose tea’s shape and colour, setting, and social exchange.","sections":[{"heading":"Changes in the aesthetics of tea appreciation","text":"Urban life and the tea-drinking population expanded. Ming writings paid particular attention to leaf shape and colour, congenial tea companions and quiet, secluded settings.","source_ids":["rc_museum_chadao"]},{"heading":"Coexisting methods","text":"Decocting, whisking, boiling and steeping evolved over a long period. Dynasty-based divisions help understanding but do not mean the whole country abandoned an older method in the same year.","source_ids":["rc_museum_jiancha","rc_museum_diancha","rc_museum_chadao"]},{"heading":"Summary of supplementary verification","text":"A Palace Museum exhibition explains a shift in drinking through the popularity of directly infusing loose tea in the mid-Ming. Leaf observation, pot selection, and tasting practices developed with it, but this overview does not mean every region stopped boiling or whisking tea in the same year.","source_ids":["c_mingqing"]}]},{"id":"culture_005","name":"Tea in poetry, calligraphy and painting","research_question":"Check author, title, and full context; tea poems are not automatically assigned to modern identically named teas.","status":"collected","source_ids":["rc_museum_paint","rc_song_scholar","rc_lutong_painting"],"summary":"Tea is both an everyday activity depicted in art and a subject for literati friendship and evocative settings.","sections":[{"heading":"How poetic imagery becomes a painting subject","text":"Lu Tong's “Song of Seven Bowls of Tea” links tea drinking with a scholar's inner experience. The later handscroll Lu Tong Brewing Tea portrays him reading in the mountains, while a tea stove and a tea-making figure reinforce a theme of reclusion, showing how tea poetry continued into painting.","source_ids":["rc_lutong_painting"]},{"heading":"Tea activities enter painting","text":"The Palace Museum feature lists Tea Brewing paintings by Wang Wen and Ding Yunpeng, held respectively by the National Palace Museum in Taipei and Wuxi Museum. Bamboo stoves and tea brewing became recognisable painting subjects.","source_ids":["rc_museum_paint"]},{"heading":"Ways of viewing the works","text":"When reading tea paintings, consider utensils, relationships between figures and setting together. A work's artistic expression cannot be treated directly as a procedure followed by everyone in an era.","source_ids":["rc_museum_paint","rc_song_scholar"]}]},{"id":"culture_006","name":"The Tea Horse Road and border tea","research_question":"Distinguish routes, periods, commodities and communities; no single route accounts for the entire history.","status":"collected","source_ids":["rc_tea_horse","rc_tibet"],"summary":"The Tea Horse Road can be understood as a network linking Sichuan and Yunnan tea areas with the Qinghai–Tibet Plateau, carrying goods, people, and culture.","sections":[{"heading":"Transport and exchange","text":"The museum study lists transport by horses, mules, yaks, and porters. Trade also included daily necessities, furs, and medicinal materials, rather than only tea and horses.","source_ids":["rc_tea_horse"]},{"heading":"One concept, several research definitions","text":"The report explains that the Tea-Horse Road was proposed as a modern scholarly concept in the 1990s. Some definitions emphasise the tea–horse trade, while others emphasise caravan tea transport and cultural exchange.","source_ids":["rc_tea_horse"]}],"previous_collection":{"summary":"A transport and trading network connecting tea-producing areas with plateaus and borderlands.","sections":[{"heading":"Routes and transport","text":"The Sichuan–Tibet and Yunnan–Tibet routes and their branches formed a network, using pack animals and human labour. Goods traded included more than tea and horses.","source_ids":["rc_tea_horse"]},{"heading":"Food and social interaction","text":"After reaching the plateau, tea entered local diets, while trade encouraged movement of people and cultural exchange. Border-tea packaging and transport conditions should be studied alongside processing.","source_ids":["rc_tea_horse","rc_tibet"]}],"status":"archived_before_original_source_review"},"verification_limitations":"Ancient-road use and naming of a modern concept are recorded separately. Overlap with a prehistoric migration route alone does not establish tea trading on that route at the time."},{"id":"culture_007","name":"The Great Tea Road and exports","research_question":"Record dates, ports, transport, trade archives, and specific tea types.","status":"collected","source_ids":["rc_tea_road","c_tearoad"],"summary":"Tea exports in the Qing dynasty and modern period created multiple cross-regional transport routes.","sections":[{"heading":"Hankou and inland trade routes","text":"Research records both a route north from Hankou through the Han River and Shanxi, and a route via the Grand Canal to Tongzhou and Zhangjiakou. These cannot be drawn as one straight line.","source_ids":["rc_tea_road"]},{"heading":"Changes in land and sea transport","text":"Modern Russian merchants developed sea routes via Vladivostok, the Indian Ocean and other directions, showing how transport technology and trading conditions changed tea flows.","source_ids":["rc_tea_road"]},{"heading":"Summary of supplementary verification","text":"Since the seventeenth century, Sino-Russian tea trade connected China's tea areas with Eurasian markets through land and water networks. From the late nineteenth to early twentieth century, Liu Junzhou and others also brought tea seeds and processing techniques to Georgia. Movements of goods, people and technology should be traced separately, rather than merged into one fixed route.","source_ids":["c_tearoad"]}]},{"id":"culture_008","name":"Chaozhou Gongfu Tea","research_question":"Start with regional practices, utensils and intangible heritage records.","status":"collected","source_ids":["s_heritage","c_chaozhou"],"summary":"Local tea-drinking skills in Chaozhou and surrounding areas, primarily using oolong.","sections":[{"heading":"Craft and sharing tea","text":"Warming vessels, pouring, and sharing tea require coordinated utensils and rhythm; circular distribution lets everyone share the same round.","source_ids":["s_heritage"]},{"heading":"Everyday rites and customs","text":"It is embedded in everyday hospitality and social contact. Formal sequences in heritage demonstrations serve documentation and teaching; household tea gatherings need not reproduce every step.","source_ids":["s_heritage"]},{"heading":"Summary of supplementary verification","text":"Chaozhou Gongfu Tea combines utensil preparation, brewing, circulating pours into cups and hospitality etiquette into a practice. Local project records describe its flourishing in the mid-Qing period and spread to Southeast Asia through Chaozhou people's activities. “Gongfu” also involves time, skill and interpersonal order.","source_ids":["c_chaozhou"]}]},{"id":"culture_009","name":"Jingshan Tea Banquet","research_question":"Check monastery tea practices and intangible-heritage materials.","status":"collected","source_ids":["rc_jingshan"],"summary":"A solemn tea gathering for guests at Jingshan Wanshou Chan Temple, integrating tea etiquette with monastic life.","sections":[{"heading":"Arrangement of the ritual","text":"Posting a tea notice, drumming to invite guests, paying respects to the Buddha, boiling water and whisking tea, distributing bowls, reciting verses and thanking for tea form a continuous ritual.","source_ids":["rc_jingshan"]},{"heading":"Ideas and dissemination","text":"Questions and answers explore Chan during the gathering; tea ritual serves both hospitality and practice. The heritage project emphasises its influence on Sino-Japanese tea culture exchange.","source_ids":["rc_jingshan"]},{"heading":"Summary of supplementary verification","text":"The Jingshan Tea Banquet is a temple hospitality ritual involving posting a notice, drumming, honoring the Buddha, whisking tea, serving bowls, and reciting verses. Tea is not an isolated beverage display; it connects hosts and guests through shared dialogue, etiquette, and temple space.","source_ids":["rc_jingshan"]}]},{"id":"culture_010","name":"Bai three-course tea","research_question":"Study hospitality etiquette and the cultural expression “first bitter, second sweet, third lingering.”","status":"collected","source_ids":["s_heritage"],"summary":"The Dali Bai custom of serving tea in successive rounds for hospitality and important life occasions.","sections":[{"heading":"Symbolism of the three courses","text":"The three servings move from bitter to sweet to a lingering finish to express experiences of life. Their order matters as much as the storytelling.","source_ids":["s_heritage"]},{"heading":"Occasions of use","text":"It appears at festivals, weddings, and when receiving guests, as a living tea custom varying by locality and household. Tourist performances alone should not be treated as its full picture.","source_ids":["s_heritage"]},{"heading":"Summary of supplementary verification","text":"The Dali Bai Three-Course Tea serves successive teas for hospitality, festivals, and other occasions, expressing life experience through bitterness, sweetness, then lingering aftertaste. The particular community and setting should be specified; not every Bai resident can be assumed to follow the same daily ritual.","source_ids":["s_heritage"]}]},{"id":"culture_011","name":"Tibetan butter tea","research_question":"Record raw materials, preparation and everyday context separately by region and household practice.","status":"collected","source_ids":["rc_tibet"],"summary":"Butter tea combines boiled tea liquor with butter and salt, forming part of particular local diets and household social interaction.","sections":[{"heading":"Mixing tea liquor with other ingredients","text":"The report read describes first breaking or pounding compressed tea, boiling it in water to extract the liquor, then placing it in a tea churn and mixing with butter and salt.","source_ids":["rc_tibet"]},{"heading":"Family and urban life","text":"The report’s interviewee drinks freshly made butter tea at a Tibetan friend’s home and describes chatting and meeting friends in urban sweet-tea houses, presenting more than one drinking setting.","source_ids":["rc_tibet"]}],"previous_collection":{"summary":"A highland dietary practice combining tea liquor, butter and salt.","sections":[{"heading":"Method of preparation","text":"First boil the tea liquor, add butter and salt, and churn in a tea cylinder to combine. Keep warm for drinking.","source_ids":["rc_tibet"]},{"heading":"Everyday life and etiquette","text":"It is part of family meals and is also served to welcome guests. The nutrition of ingredients in prepared butter tea should be distinguished from that of tea leaves themselves; no tea should be labelled a treatment for altitude sickness.","source_ids":["rc_tibet"]}],"status":"archived_before_original_source_review"},"verification_limitations":"This is an example in a 2022 report, not a uniform recipe for every region or household. Unverified claims about cancer prevention and relief of altitude sickness are removed. Heat-retaining vessels do not imply encouragement to drink scalding tea."},{"id":"culture_012","name":"Yao oil tea","research_question":"Study preparation and drinking methods separately across regions and transmission communities.","status":"collected","source_ids":["rc_yao_oil","s_heritage"],"summary":"A Nanling Yao food tradition using tea in cooking and hospitality.","sections":[{"heading":"One local practice","text":"The Jianghua introduction records washing tea, frying it in a hot pan, adding water to boil it, and pounding it, highlighting the culinary nature of “making tea.”","source_ids":["rc_yao_oil"]},{"heading":"Local differences","text":"Ingredients and accompaniments vary by region. Jianghua practices should be documented separately from traditions in Gongcheng and elsewhere. The drink is also associated with hospitality and life-cycle customs.","source_ids":["rc_yao_oil","s_heritage"]},{"heading":"Summary of supplementary verification","text":"Yao oil tea in the Nanling region and elsewhere serves both as everyday food and hospitality, and also appears in life-cycle ceremonies. Ingredients, accompaniments and drinking practices vary locally. Regional differences are retained, and folk consumption experience is not directly converted into disease-prevention or treatment claims.","source_ids":["s_heritage"]}]},{"id":"culture_013","name":"Hakka pounded tea","research_question":"Create separate records by region, ingredients and historical accounts.","status":"collected","source_ids":["rc_leicha","rc_gannan_leicha","c_hakka"],"summary":"A local tradition of grinding tea ingredients in a mortar with a pestle, then preparing a tea food.","sections":[{"heading":"Tools and techniques","text":"Luhe Leicha uses a textured ceramic bowl and wooden pestle to grind the ingredients finely. Ingredients may vary with season and local custom.","source_ids":["rc_leicha"]},{"heading":"Transmission in multiple places","text":"Gannan Hakka leicha making is recorded as a national intangible heritage project. The account of migrating ancestors bringing a medicinal drink is a circulating origin explanation, not evidence establishing a creation date.","source_ids":["rc_gannan_leicha"]},{"heading":"Summary of supplementary verification","text":"Hakka leicha in Quannan and elsewhere uses a mortar and pestle to grind tea with rice, sesame, beans, peanuts and other ingredients, then mix it with water. Served with puffed rice, rice cakes and other foods, it forms a leicha feast. The tradition combines drinking and eating, handwork and social gathering.","source_ids":["c_hakka"]}]},{"id":"culture_014","name":"Teahouses and urban life","research_question":"Create separate regional topics for Chengdu, Beijing, Guangzhou and other places.","status":"collected","source_ids":["rc_chengdu_teahouse"],"summary":"The early-20th-century teahouses described by Chengdu Museum were places of consumption connected with leisure, livelihoods and the exchange of urban information.","sections":[{"heading":"Industry and labour","text":"Customers from different trades negotiated business in teahouses, while itinerant workers and craftspeople waited for employers. Their functions extended beyond simply selling tea.","source_ids":["rc_chengdu_teahouse"]},{"heading":"News, performing arts and human relationships","text":"Reading newspapers, receiving guests, opera performances and calling out tea payments on behalf of acquaintances show how entertainment, news circulation and social relationships intertwined.","source_ids":["rc_chengdu_teahouse"]}],"previous_collection":{"summary":"Teahouses are both venues for tea consumption and urban public social spaces.","sections":[{"heading":"The Chengdu example","text":"Chengdu Museum research presents teahouses' roles in meeting friends, resting, earning a living and occupational interaction, serving customers from many professions.","source_ids":["rc_chengdu_teahouse"]},{"heading":"Opera and everyday life","text":"Tea drinking may accompany storytelling or theatre. Teahouses should be understood through urban life and their functions, not merely lists of utensils and brewing motions.","source_ids":["rc_chengdu_teahouse"]}],"status":"archived_before_original_source_review"},"verification_limitations":"The account is limited to Chengdu and the historical period described by the museum. Old teahouse numbers, class structures and rules are not presented as the current situation nationwide."},{"id":"culture_015","name":"Marriage customs and serving tea","research_question":"Specify regional, historical and household differences rather than claiming nationwide uniformity.","status":"collected","source_ids":["rc_meishan_rite","s_heritage"],"summary":"In some local weddings, tea signifies welcoming the bridal party, honouring elders and social ties with relatives and friends.","sections":[{"heading":"Regional examples","text":"Meishan tea-custom material records newly married households serving leicha and other refreshments to neighbours, friends and relatives. The Dali Bai Three-Course Tea may also appear at weddings.","source_ids":["rc_meishan_rite","s_heritage"]},{"heading":"Understanding tea etiquette","text":"Wedding customs vary by region and period. One locality’s gifts, kneeling, or sequence cannot be presented as a uniform ritual obligatory throughout China.","source_ids":["rc_meishan_rite"]}]},{"id":"culture_016","name":"Zisha teapots and tea","research_question":"Establish object origin, date, maker, use, and empirical sources.","status":"collected","source_ids":["rc_zisha","c_zisha"],"summary":"Yixing zisha pottery combines functional vessels with shaping and decorative crafts.","sections":[{"heading":"Materials and forming","text":"Traditional production uses clays such as zini and zhuni. Round forms may be built by paddling a body cylinder, square forms by joining slabs, followed by finishing and firing.","source_ids":["rc_zisha"]},{"heading":"Tea and the aesthetics of craftsmanship","text":"Decoration became more varied from the late Ming, combining ceramic engraving, clay painting and form. Collectible value, practical suitability and brewing performance should be discussed separately.","source_ids":["rc_zisha"]},{"heading":"Summary of supplementary verification","text":"The Palace Museum's Qing Qianlong purple-clay hexagonal teapot with a tea-preparation scene and imperial poem combines vessel form, imagery and inscribed verse. A specific collection object supports research into court aesthetics and vessel making, but does not prove that all purple-clay teapots improve health or necessarily outperform other teaware.","source_ids":["c_zisha"]}]},{"id":"culture_017","name":"Jian ware and whisked tea","research_question":"Separate research on ancient objects, modern reproductions and actual use.","status":"collected","source_ids":["rc_jian_ware","rc_museum_diancha"],"summary":"Jian kiln black-glazed bowls are linked to the aesthetics of Song tea whisking and contests.","sections":[{"heading":"Why black glaze was valued","text":"Research notes the visual contrast between the pale foam prized in the Song dynasty and black glaze. Vessel form and glaze colour served the observation of liquor and tea assessment.","source_ids":["rc_jian_ware"]},{"heading":"Uses and historical periods","text":"Jian ware research must consider powdered tea, whisking and tea contests. Modern use of Jian bowls for loose-leaf tea is a contemporary practice, not an exact recreation of the Song period.","source_ids":["rc_jian_ware","rc_museum_diancha"]}]},{"id":"culture_018","name":"Covered bowls and everyday tea brewing","research_question":"Trace the history of utensils and make reproducible brewing records.","status":"collected","source_ids":["rc_gaiwan_paper","c2_gaiwan_museum"],"summary":"A gaiwan can be used for drinking directly or for brewing tea and pouring it into other cups. Its history can be explored through specific surviving objects rather than a single origin story.","sections":[{"heading":"Two modes of use","text":"The paper’s first page divides them by use into brewing vessels and direct-drinking vessels: the former pour brewed tea into cups or a sharing pitcher, while the latter serve both brewing and drinking.","source_ids":["rc_gaiwan_paper"]},{"heading":"A documented covered tea bowl","text":"A Qianlong-period iron-red gaiwan in the Palace Museum depicts pine, plum blossom and fingered citron and bears the imperial poem “Three Purities Tea.” The museum notes its imperial commissioning context.","source_ids":["c2_gaiwan_museum"]}],"previous_collection":{"summary":"A gaiwan can be used for direct drinking or as the main brewing vessel from which liquor is shared.","sections":[{"heading":"Structure and use","text":"Ceramics research distinguishes a gaiwan used as the main brewing vessel from one used for individual drinking. Liquor can be poured into cups directly or distributed through a serving pitcher.","source_ids":["rc_gaiwan_paper"]},{"heading":"Observation of practice","text":"The lid, bowl and saucer work together in handling, separating liquor from leaves and releasing heat. Choose a gaiwan for capacity and comfort; its name alone does not guarantee better tea than other vessels.","source_ids":["rc_gaiwan_paper"]}],"status":"archived_before_original_source_review"},"verification_limitations":"The functional definition was verified only on the paper's first page; no claim is made of full-text experimental proof. A Qing collection object does not prove that the gaiwan originated in the Qing dynasty. Claims that cup or teapot brewing is necessarily inferior or that a gaiwan is necessarily healthier are not adopted."},{"id":"culture_019","name":"Qingming, Guyu and tea picking","research_question":"Separate solar-term narratives, regional climate and actual picking dates.","status":"collected","source_ids":["rc_tea_climate","c2_spring_terms"],"summary":"Qingming and Guyu are important seasonal markers in spring-tea narratives. Actual bud growth and harvest timing also depend on weather and the production environment.","sections":[{"heading":"The period to which the term refers","text":"Expert Su Zhucheng explains pre-Qingming tea as harvested/processed before Qingming, and pre-Grain-Rain tea as made between Qingming and Grain Rain, not loosely any tea “around” those solar terms.","source_ids":["c2_spring_terms"]},{"heading":"Actual picking dates remain subject to conditions","text":"Latitude, elevation and cultivar cause differences in the start of harvesting. The Longjing weather interview also explains how temperature, rainfall and sunlight influence bud growth and harvest windows.","source_ids":["c2_spring_terms","rc_tea_climate"]}],"previous_collection":{"summary":"Solar terms are cultural markers for understanding spring-tea harvest timing; actual bud emergence still depends on the environment.","sections":[{"heading":"Terminology and growing regions","text":"Pre-Qingming and pre-Grain-Rain commonly describe Jiangnan spring tea, relating to harvest/processing periods around Qingming and Grain Rain. Actual local usage should be explained by production area.","source_ids":["rc_tea_climate"]},{"heading":"Climate and picking","text":"Temperature affects bud development. Harvest dates vary between years and cultivars even within one production area, so quality cannot be judged by the calendar alone.","source_ids":["rc_tea_climate"]}],"status":"archived_before_original_source_review"},"verification_limitations":"Terminology is kept separate from actual picking dates for particular regions and years. Date labels do not guarantee uniform quality or caffeine content across all tea categories. Imprecise definitions in an older meteorological article have been corrected using an original 2026 expert newspaper report."},{"id":"culture_020","name":"Tea in rituals and beliefs","research_question":"Distinguish actual records of rituals from mythological stories.","status":"collected","source_ids":["rc_fuding_fao","s_heritage","c_mengding_ritual"],"summary":"Tea may be part of offerings, gratitude, and local identity.","sections":[{"heading":"Local ritual","text":"The Fuding agricultural heritage system records festivals and customs such as Taimu blessings; Ning’er’s Pu’er tribute tea tradition also includes worshipping the tea deity before production.","source_ids":["rc_fuding_fao","s_heritage"]},{"heading":"The meaning of legends","text":"Stories of deities discovering tea or saving people express local memory and reverence. An encyclopedia can record their circulation, but they cannot identify an actual inventor or establish medical effects.","source_ids":["rc_fuding_fao"]},{"heading":"Summary of supplementary verification","text":"The 2023 Mengdingshan garden-opening event at Awakening of Insects brought together ancestor rites, tea-skill performances, Ganlu brewing, and live pan-firing. It illustrates how local tea culture is reenacted and organized, but the event itself does not prove the dates or miracles in the founding-master legend.","source_ids":["c_mengding_ritual"]}]},{"id":"culture_021","name":"Taiwanese tea and exchanges in tea making","research_question":"Study tea regions, cultivars, trade and the spread of processing techniques separately.","status":"collected","source_ids":["pr_wen","rc_taiwan_history"],"summary":"Taiwan’s tea industry developed diverse local styles from techniques introduced from Fujian.","sections":[{"heading":"Movement of techniques","text":"The Tea and Beverage Research Station's history of Wenshan Baozhong records 19th-century oolong exports and production development after Baozhong techniques were introduced from Anxi.","source_ids":["pr_wen"]},{"heading":"Local development","text":"Techniques such as hemispherical Baozhong developed their own styles through prolonged adjustment. Discussion of exchange needs to cover plant introductions, processing, markets and local innovation, rather than explaining everything through one story of carrying seedlings.","source_ids":["rc_taiwan_history"]}]},{"id":"culture_022","name":"Overseas transmission and translation of tea names","research_question":"Record alternative English names, mistranslated terms, and traceable historical material.","status":"collected","source_ids":["rc_tea_words","rc_song_scholar"],"summary":"The Palace Museum exhibition uses the two common pronunciation groups, cha and te, to illustrate tea names spreading through trade and encountering different languages.","sections":[{"heading":"Clues to the origins of cha and te","text":"The exhibition associates cha with northern Chinese Mandarin and te with dialects such as Southern Min. Tea exports carried these pronunciations into different regions.","source_ids":["rc_tea_words"]},{"heading":"How to use this language map","text":"This is an exhibition-level overview. The borrowing dates, intermediary languages and sound changes of particular languages still require individual verification; the overview is not an exceptionless rule covering every word form.","source_ids":["rc_tea_words"]}],"previous_collection":{"summary":"Tea names in the world's languages retain traces of trade and language contact.","sections":[{"heading":"Two major pronunciation families","text":"The Palace Museum feature groups common tea names into cha- and te-related families; the latter is closely connected with dialects such as Southern Min and export trade.","source_ids":["rc_tea_words"]},{"heading":"Names are not a simple map","text":"Words may be borrowed repeatedly through intermediaries. Inferring transmission routes from pronunciation requires chronological and trade evidence, not a rule assigning one pronunciation to all sea routes and another to all land routes.","source_ids":["rc_tea_words","rc_song_scholar"]}],"status":"archived_before_original_source_review"},"verification_limitations":"The full rc_song_scholar academic paper was not reread this round, so incidental reliance on it is removed. No simplistic claim is made that maritime routes necessarily use te and land routes cha."},{"id":"culture_023","name":"Traditional tea foods and snacks","research_question":"Record recipe versions, local customs, season and sources.","status":"collected","source_ids":["rc_guangzhou_yumcha","rc_leicha","rc_yao_oil"],"summary":"Cantonese 'one pot, two dishes' connects tea drinking with dim sum. Teahouses are also places where neighbours meet friends and eat everyday meals.","sections":[{"heading":"Everyday life around a pot of tea and two dim sum dishes","text":"Diners in the report drink tea, read newspapers and talk while eating shrimp dumplings, spare ribs, char siu buns and other dim sum. “Yum cha” means more than consuming tea liquor.","source_ids":["rc_guangzhou_yumcha"]},{"heading":"Etiquette also serves communication and hospitality","text":"An open teapot lid or one resting partly on the rim can signal a need for more water. Dim sum has its own ingredients and crafts and is not a tea type within tea classification.","source_ids":["rc_guangzhou_yumcha"]}],"previous_collection":{"summary":"Tea with snacks forms different eating and social traditions in many places.","sections":[{"heading":"Cantonese “one pot, two dishes” tea culture","text":"Cantonese teahouses combine tea with small portions of dim sum. Skills such as making har gow are linked to meeting friends and family meals.","source_ids":["rc_guangzhou_yumcha"]},{"heading":"Relationship to tea classification","text":"Tea refreshments need not contain tea leaves, while leicha and oil tea may incorporate tea into food preparation. These belong to food culture and must not be conflated into a single botanical tea.","source_ids":["rc_guangzhou_yumcha","rc_leicha","rc_yao_oil"]}],"status":"archived_before_original_source_review"},"verification_limitations":"This original-text verification focuses on Cantonese teahouses, not all Chinese tea foods, and does not extrapolate again to Luhe Leicha or Jianghua oil-tea recipes whose originals remain unread."},{"id":"culture_024","name":"Modern tea art and new-style tea drinks","research_question":"Date separately from ancient practice, avoiding presentation of modern choreography as ancient procedure.","status":"collected","source_ids":["rc_tea_artist","rc_new_drink"],"summary":"Modern professional tea-service practice and tea drinks prepared on site are distinct but adjacent subjects of observation.","sections":[{"heading":"Professional tea arts","text":"The 2022 occupational profile lists tasks including identifying tea, choosing water and utensils, pairing snacks, demonstrating and explaining brewing, and introducing storage knowledge, with five skill levels.","source_ids":["rc_tea_artist"]},{"heading":"The development of industry terminology","text":"CCFA's 2021 review announcement explains classification of freshly prepared tea drinks through tea liquor and added ingredients, reflecting industry efforts to standardize product terminology.","source_ids":["rc_new_drink"]}],"previous_collection":{"summary":"Contemporary tea culture includes both professional tea art and freshly prepared tea-drink products.","sections":[{"heading":"Professional tea arts","text":"Tea-art professionals work with tea knowledge, brewing, service, and cultural expression. The occupational skill system has several levels and addresses modern professional practice.","source_ids":["rc_tea_artist"]},{"heading":"Freshly prepared tea beverages","text":"Industry classification distinguishes leaf-tea drinks, milk tea and other products by the tea liquor and added ingredients. Fruit, dairy and other additions change the final formulation, so nutritional study should consider the whole drink's ingredients.","source_ids":["rc_new_drink"]}],"status":"archived_before_original_source_review"},"verification_limitations":"An occupational profile is not an ancient ritual. Only the complete indexed announcement was obtained for the CCFA material this round; direct opening failed. It must not be described as a verified full standard or a current mandatory standard, and no unverified conclusion is given about its classification status in 2026."},{"id":"culture_025","name":"How a living heritage is passed on","research_question":"Earlier texts, regional differences and contemporary practices still need further investigation.","summary":"The 2022 UNESCO inscription covers tea-processing techniques and associated social practices. Transmission occurs through families, master–apprentice relationships and communities, as well as school education, involving tea growers, pickers, tea makers and other participants.","sections":[{"heading":"Summary of supplementary verification","text":"The 2022 UNESCO inscription covers tea-processing techniques and associated social practices. Transmission occurs through families, master–apprentice relationships and communities, as well as school education, involving tea growers, pickers, tea makers and other participants.","source_ids":["c_unesco","c_transmission"]}],"source_ids":["c_unesco","c_transmission"],"status":"source_supported"},{"id":"culture_026","name":"Work songs, singing and dancing in tea labour","research_question":"Earlier texts, regional differences and contemporary practices still need further investigation.","summary":"Tea-mountain work songs in Chenxi, Hunan, and elsewhere coordinate labor through lead singing and responses; Longyan’s tea-picking lantern dance incorporates roles such as Tea Grandfather and Tea Grandmother. Both express tea’s connection with collective life, but their origins, functions, and local versions should remain distinct.","sections":[{"heading":"Summary of supplementary verification","text":"Tea-mountain work songs in Chenxi, Hunan, and elsewhere coordinate labor through lead singing and responses; Longyan’s tea-picking lantern dance incorporates roles such as Tea Grandfather and Tea Grandmother. Both express tea’s connection with collective life, but their origins, functions, and local versions should remain distinct.","source_ids":["c_qianliang"]}],"source_ids":["c_qianliang"],"status":"source_supported"}] Chinese original / 中文原文：[{"id": "culture_001", "name": "茶经与陆羽", "research_question": "核对茶经版本、篇章、原文和现代解释。", "status": "collected", "source_ids": ["rc_museum_chadao", "rc_museum_jiancha", "c_luyu"], "summary": "《茶经》把生产、器具和饮用经验组织为成体系的茶学知识。", "sections": [{"heading": "作者与著作", "text": "陆羽是唐代竟陵人，后世尊称茶圣。故宫展览将《茶经》列为第一部茶学专著，强调其为后世茶书提供了范式。", "source_ids": ["rc_museum_chadao"]}, {"heading": "读法与语境", "text": "其中的择水、候汤和器具讨论属于唐代饮茶经验；“茶经记载”应标明篇章和版本，现代茶类名不宜直接套回唐代。", "source_ids": ["rc_museum_chadao", "rc_museum_jiancha"]}, {"heading": "补充核验摘要", "text": "唐代陆羽在湖州与皎然交往、研究茶事并撰写《茶经》。讲述“茶圣”时可先说明这种整理茶事知识的活动，再把后世尊称与生平传说分开。", "source_ids": ["c_luyu"]}]}, {"id": "culture_002", "name": "唐代煎茶", "research_question": "核对器具、流程和不同文献，避免现代复原替代原始证据。", "status": "collected", "source_ids": ["rc_museum_jiancha"], "summary": "以饼茶加工成末、在鍑中煎煮的备茶方法。", "sections": [{"heading": "器具与步骤", "text": "先炙烤、冷却、碾碎、过罗，再候水投入茶末，以炉、鍑、茶碾、罗与盏协同操作。", "source_ids": ["rc_museum_jiancha"]}, {"heading": "候汤与分饮", "text": "《茶经》法重视水沸状态，适时调盐、止沸和分汤；它描述一套讲究的煎茶法，不能概括唐人的全部茶饮。", "source_ids": ["rc_museum_jiancha"]}, {"heading": "补充核验摘要", "text": "唐代煎茶会先处理饼茶，烘焙后研碾、筛末，再在鍑中煎煮，并讲究水与火候。它与今天把整叶放进杯中浸泡的动作不同，适合用器具和步骤呈现。", "source_ids": ["rc_museum_jiancha"]}]}, {"id": "culture_003", "name": "宋代点茶与斗茶", "research_question": "从典籍、图像和出土器物交叉研究。", "status": "collected", "source_ids": ["rc_museum_diancha", "rc_song_scholar"], "summary": "点茶是制饮方法，斗茶是评比活动，茶百戏则重在汤面造型。", "sections": [{"heading": "点茶如何形成泡沫", "text": "茶末入预热茶盏，先少水调膏，再注水击拂；水、茶末细度和手法共同影响汤面。", "source_ids": ["rc_museum_diancha"]}, {"heading": "从技艺到社会生活", "text": "宋人对颜色和汤花的欣赏促进茶器发展；但街头茶摊与士人精致茶会有差异，不能把现代复原表演当宋代全民日常。", "source_ids": ["rc_museum_diancha", "rc_song_scholar"]}, {"heading": "补充核验摘要", "text": "点茶把茶末调膏、注水并击拂成汤沫；相关斗茶比较点茶表现，茶百戏还追求汤面图样。点茶见于晚唐五代，至宋元流行，不应把当代任意泡茶比赛一概叫作宋式斗茶。", "source_ids": ["rc_museum_diancha"]}]}, {"id": "culture_004", "name": "明清饮茶方式变化", "research_question": "按地区和材料研究，避免以一句废团改散概括所有变化。", "status": "collected", "source_ids": ["rc_museum_chadao", "rc_museum_jiancha", "rc_museum_diancha", "c_mingqing"], "summary": "明代茶书与器物呈现对散茶形色、环境和交游的重视。", "sections": [{"heading": "品饮审美的变化", "text": "城市生活与饮茶人群扩大，明代著述尤其关心茶叶形色、合意的茶友与清幽场所。", "source_ids": ["rc_museum_chadao"]}, {"heading": "多种方法并存", "text": "煎、点、煮、泡之间有长期演变。按朝代划分是理解线索，不表示某一年全国同时弃用旧方法。", "source_ids": ["rc_museum_jiancha", "rc_museum_diancha", "rc_museum_chadao"]}, {"heading": "补充核验摘要", "text": "故宫展览以明代中期流行直接冲泡散茶解释饮茶方式的转变。观叶、择壶与品饮方式随之展开，但这一概述不表示全国各地在同一年停止煎茶或点茶。", "source_ids": ["c_mingqing"]}]}, {"id": "culture_005", "name": "茶与诗词书画", "research_question": "核对作者、题名、全文语境；不把茶诗自动归到现代同名茶。", "status": "collected", "source_ids": ["rc_museum_paint", "rc_song_scholar", "rc_lutong_painting"], "summary": "茶既是艺术描绘的日常活动，也是文人交游和意境营造的题材。", "sections": [{"heading": "诗意如何成为画题", "text": "卢仝的“七碗茶歌”使饮茶与文人的精神感受相联系。后世《卢仝烹茶图卷》又把诗人表现为山间读书者，茶炉与煮茶人物共同形成隐逸主题，展示茶诗如何继续进入绘画。", "source_ids": ["rc_lutong_painting"]}, {"heading": "茶事进入绘画", "text": "故宫专题列出王问、丁云鹏的《煮茶图》，分别由台北故宫与无锡博物院收藏，竹炉和煮茶活动成为可辨识的画题。", "source_ids": ["rc_museum_paint"]}, {"heading": "观看作品的方法", "text": "读茶画可同时留意器具、人物关系和环境；作品的艺术表达不能直接当作某一时代人人都遵循的操作规范。", "source_ids": ["rc_museum_paint", "rc_song_scholar"]}]}, {"id": "culture_006", "name": "茶马古道与边茶", "research_question": "区分路线、时代、商品和族群，不以单一路线包办全部历史。", "status": "collected", "source_ids": ["rc_tea_horse", "rc_tibet"], "summary": "茶马古道可作为连接川滇产茶区与青藏高原的道路网络来理解，沿途同时流动物品、人员与文化。", "sections": [{"heading": "运输与交换", "text": "博物馆研究列举马、骡、牦牛等驮运和背夫运输；贸易还包括日用品、皮毛、药材等，并不限于茶和马。", "source_ids": ["rc_tea_horse"]}, {"heading": "一个概念，多种研究口径", "text": "报告说明“茶马古道”作为现代学术概念在20世纪90年代提出；有的定义侧重茶马互市，有的侧重马帮运茶及文化交流。", "source_ids": ["rc_tea_horse"]}], "previous_collection": {"summary": "连接产茶区与高原、边地的交通和贸易网络。", "sections": [{"heading": "线路与运输", "text": "川藏、滇藏等道路及其支线共同构成网络，运输借助驮畜与人力，流通物不止茶和马。", "source_ids": ["rc_tea_horse"]}, {"heading": "饮食与交往", "text": "茶叶进入高原后参与当地饮食，贸易也带动人群与文化交流。边茶的包装与运输条件应与制茶工艺一同考察。", "source_ids": ["rc_tea_horse", "rc_tibet"]}], "status": "archived_before_original_source_review"}, "verification_limitations": "古代道路的使用史与现代概念的命名史分别记录；史前人员迁徙通道不能单凭重合路线就被称为当时已有茶叶贸易。"}, {"id": "culture_007", "name": "万里茶道与外销", "research_question": "记录时间、口岸、运输、贸易档案和具体茶种。", "status": "collected", "source_ids": ["rc_tea_road", "c_tearoad"], "summary": "清代及近代茶叶外销形成多条跨区域交通路线。", "sections": [{"heading": "汉口与内陆商路", "text": "研究记录了汉口经汉水、山西等地北上的路线，也有经大运河至通州、张家口的路线，不能只画成一条直线。", "source_ids": ["rc_tea_road"]}, {"heading": "海陆交通的变化", "text": "近代俄商发展经海参崴或印度洋等方向的海运，说明交通技术和通商条件改变了茶叶流向。", "source_ids": ["rc_tea_road"]}, {"heading": "补充核验摘要", "text": "17世纪以来，中俄茶贸易通过水陆网络把中国茶区与欧亚市场连接起来；19世纪末至20世纪初，刘峻周等又把茶种与制茶技术带到格鲁吉亚。商品、人员与技术的移动应分别追踪，不合并成一条固定路线。", "source_ids": ["c_tearoad"]}]}, {"id": "culture_008", "name": "潮州工夫茶", "research_question": "以地域实践、器具和非遗档案为入口。", "status": "collected", "source_ids": ["s_heritage", "c_chaozhou"], "summary": "潮州及周边以乌龙茶为主要用茶的地方饮茶技艺。", "sections": [{"heading": "手艺与分茶", "text": "温器、冲注、分茶讲究器具配合和节奏；循环分汤使同席茶客共享一轮茶。", "source_ids": ["s_heritage"]}, {"heading": "生活礼俗", "text": "它嵌入日常待客与交往。非遗展示中的程式有整理与教学作用，家庭茶席不必逐项照演。", "source_ids": ["s_heritage"]}, {"heading": "补充核验摘要", "text": "潮州工夫茶把器具准备、冲泡、巡杯分汤与待客礼节组合成一套实践。地方项目记录其在清代中期兴盛，并随潮人活动传播到东南亚；“工夫”还涉及时间、技艺和人际秩序。", "source_ids": ["c_chaozhou"]}]}, {"id": "culture_009", "name": "径山茶宴", "research_question": "核对寺院茶事与非遗资料。", "status": "collected", "source_ids": ["rc_jingshan"], "summary": "径山万寿禅寺接待宾客的庄重茶会，融合茶礼与禅院生活。", "sections": [{"heading": "仪式安排", "text": "张茶榜、击鼓请客、礼佛、煎汤点茶、分盏、说偈和谢茶构成连续仪程。", "source_ids": ["rc_jingshan"]}, {"heading": "精神与传播", "text": "席间以问答参禅，茶礼兼具待客与修习意义；非遗项目强调其在中日茶文化交流中的影响。", "source_ids": ["rc_jingshan"]}, {"heading": "补充核验摘要", "text": "径山茶宴是寺院接待中的仪式实践，包括张榜、击鼓、礼佛、点茶、行盏及说偈等环节。茶并非单独的饮品展示，而与宾主共同参与的问答、礼仪和寺院空间相连。", "source_ids": ["rc_jingshan"]}]}, {"id": "culture_010", "name": "白族三道茶", "research_question": "研究待客礼仪和一苦二甜三回味的文化表达。", "status": "collected", "source_ids": ["s_heritage"], "summary": "大理白族在待客及重要生活场合使用的分次奉茶习俗。", "sections": [{"heading": "三道寓意", "text": "三次茶味以先苦、继甜、再回味表达人生体验，茶的次序与讲述同样重要。", "source_ids": ["s_heritage"]}, {"heading": "使用场合", "text": "它见于节庆、婚礼和待客，属于有地方与家庭差别的活态茶俗，不应只以旅游表演作为全貌。", "source_ids": ["s_heritage"]}, {"heading": "补充核验摘要", "text": "大理白族三道茶把不同次序的茶用于待客、节庆等场合，并以先苦、后甜、再回味寄寓生活经验。应说明具体社区和场景，不能推定每位白族居民日常都照同一仪式饮茶。", "source_ids": ["s_heritage"]}]}, {"id": "culture_011", "name": "藏族酥油茶", "research_question": "分地区与家庭实践，记录原料、制作与生活语境。", "status": "collected", "source_ids": ["rc_tibet"], "summary": "酥油茶把熬煮茶汁与酥油、盐结合，是特定地方饮食与家庭交往的一部分。", "sections": [{"heading": "茶汁与配料混合", "text": "所读报道描述先将紧压茶掰碎或捣碎，加水熬出茶汁，再入茶桶，与酥油和盐搅拌混合。", "source_ids": ["rc_tibet"]}, {"heading": "家庭与城市生活", "text": "报道中的受访者在藏族朋友家饮用现做酥油茶，同时描写城市甜茶馆的聊天会友，呈现不止一种饮茶场景。", "source_ids": ["rc_tibet"]}], "previous_collection": {"summary": "茶汤、酥油和盐相结合的高原饮食形态。", "sections": [{"heading": "制作方式", "text": "先熬出茶汁，再加入酥油与盐，用茶桶搅打使其混合，饮用时注意保持温热。", "source_ids": ["rc_tibet"]}, {"heading": "日常与礼仪", "text": "它既参与家庭饮食，也用于迎客。应区分酥油茶成品的配料营养与茶叶本身，不能为某种茶贴上治疗高原病标签。", "source_ids": ["rc_tibet"]}], "status": "archived_before_original_source_review"}, "verification_limitations": "这是2022年报道记述的实例，并非所有地区、家庭的统一配方。删除原文未经验证的抗癌与缓解高原反应等宣传；器皿保温不等于鼓励烫口饮用。"}, {"id": "culture_012", "name": "瑶族油茶", "research_question": "分别研究不同地区和传承群体的制作饮用方式。", "status": "collected", "source_ids": ["rc_yao_oil", "s_heritage"], "summary": "南岭山区瑶族以茶参与烹煮、待客的饮食传统。", "sections": [{"heading": "一种地方做法", "text": "江华的介绍记录洗茶、热锅炒茶、加水煮与捶打等动作，凸显“做茶”兼具烹食性质。", "source_ids": ["rc_yao_oil"]}, {"heading": "地方差异", "text": "原料和配食随地区变化；江华做法与恭城等地传统应分别建档。它也与待客和人生礼俗相连。", "source_ids": ["rc_yao_oil", "s_heritage"]}, {"heading": "补充核验摘要", "text": "瑶族油茶在南岭等地区兼具日常饮食和待客礼俗意义，也会进入人生礼仪。地方原料、配食与喝法可能不同，介绍时保留地域差别，不把民间食用经验直接转成祛病功效。", "source_ids": ["s_heritage"]}]}, {"id": "culture_013", "name": "客家擂茶", "research_question": "分地域、配料与历史记载建档。", "status": "collected", "source_ids": ["rc_leicha", "rc_gannan_leicha", "c_hakka"], "summary": "以擂钵和擂棒研磨茶料，再调成茶食的地方传统。", "sections": [{"heading": "工具与手法", "text": "陆河擂茶用带纹理的陶钵和木擂棒，靠研磨使茶料细化；用料可随季节与地方习惯变化。", "source_ids": ["rc_leicha"]}, {"heading": "多地传承", "text": "赣南客家擂茶制作有国家级非遗项目记录。关于先民迁徙携带药饮的说法属于流传的起源解释，不能据此确定创制年代。", "source_ids": ["rc_gannan_leicha"]}, {"heading": "补充核验摘要", "text": "全南等地的客家擂茶使用擂钵、擂杵，将茶与米、芝麻、豆、花生等材料研磨冲调，并配炒米、米果等组成擂茶宴。它体现的是饮与食、手工操作与聚会相结合的传统。", "source_ids": ["c_hakka"]}]}, {"id": "culture_014", "name": "茶馆与城市生活", "research_question": "成都、北京、广州等各建地域专题。", "status": "collected", "source_ids": ["rc_chengdu_teahouse"], "summary": "成都博物馆介绍的20世纪前期茶馆，既是消费场所，也联系休闲、谋生和城市信息交流。", "sections": [{"heading": "行业与劳务", "text": "不同行业的客人在茶馆洽谈交易，流动工人和手艺人也在其中等待雇主；茶馆外延超出单纯售茶。", "source_ids": ["rc_chengdu_teahouse"]}, {"heading": "消息、曲艺与人情", "text": "读报会客、戏曲演出和替熟人“喊茶钱”等活动，显示娱乐、消息流通与人际关系交织。", "source_ids": ["rc_chengdu_teahouse"]}], "previous_collection": {"summary": "茶馆同时是饮茶消费场所与城市公共交往空间。", "sections": [{"heading": "成都的例子", "text": "成都博物馆的研究呈现茶馆在会友、休憩、谋生和行业交往中的作用，其客群跨越不同职业。", "source_ids": ["rc_chengdu_teahouse"]}, {"heading": "戏曲与日常", "text": "喝茶可伴随听书、看戏等活动。理解茶馆应结合城市生活与场所功能，而不只是列出茶具和冲泡动作。", "source_ids": ["rc_chengdu_teahouse"]}], "status": "archived_before_original_source_review"}, "verification_limitations": "说明限定成都和该馆所述历史时期，不把旧时茶馆的数量、阶层结构或规矩写作当代全国茶馆现状。"}, {"id": "culture_015", "name": "婚俗与敬茶", "research_question": "明确地域、时代及家庭差异，不泛称全国一致。", "status": "collected", "source_ids": ["rc_meishan_rite", "s_heritage"], "summary": "茶在部分地方婚礼中承担迎亲、敬长和亲友交往的意义。", "sections": [{"heading": "地域例证", "text": "梅山茶俗资料记录新婚家庭以擂茶等接待邻里亲友；大理白族三道茶亦可出现在婚礼中。", "source_ids": ["rc_meishan_rite", "s_heritage"]}, {"heading": "如何理解茶礼", "text": "婚俗依地区和时代改变，不能把某地的礼物、跪拜或顺序写成全国必须遵守的统一礼制。", "source_ids": ["rc_meishan_rite"]}]}, {"id": "culture_016", "name": "紫砂壶与茶", "research_question": "建立器物产地、年代、作者、用途和实证来源。", "status": "collected", "source_ids": ["rc_zisha", "c_zisha"], "summary": "宜兴紫砂陶兼具用器功能与成型、装饰手艺。", "sections": [{"heading": "材料与成型", "text": "传统制作使用紫泥、朱泥等泥料；圆器可拍打身筒，方器可镶接，之后修整和烧成。", "source_ids": ["rc_zisha"]}, {"heading": "茶与工艺审美", "text": "明代晚期以来装饰手段更加丰富，陶刻、泥绘与造型结合。收藏价值、使用适配和冲泡表现应分别讨论。", "source_ids": ["rc_zisha"]}, {"heading": "补充核验摘要", "text": "故宫藏清乾隆紫砂御题诗句烹茶图六方壶，将器形、烹茶图与御题诗集于一器。具体藏品能支撑宫廷审美与制器研究，却不能证明所有紫砂壶都能改善健康或必然优于其他茶具。", "source_ids": ["c_zisha"]}]}, {"id": "culture_017", "name": "建盏与点茶", "research_question": "把古物研究、现代复制和实际使用分开。", "status": "collected", "source_ids": ["rc_jian_ware", "rc_museum_diancha"], "summary": "建窑黑釉盏与宋代点茶、斗茶的审美相联系。", "sections": [{"heading": "为何黑釉受重视", "text": "研究指出，宋代尚白的汤花与黑色釉面形成视觉对照，器形和釉色服务于观汤与评茶。", "source_ids": ["rc_jian_ware"]}, {"heading": "用途与时代", "text": "建盏研究需联系茶末、击拂和斗茶语境；现代用建盏泡散茶是当代使用方式，不等于原样复现宋代。", "source_ids": ["rc_jian_ware", "rc_museum_diancha"]}]}, {"id": "culture_018", "name": "盖碗与日常泡茶", "research_question": "追踪器物史并做可复现的冲泡记录。", "status": "collected", "source_ids": ["rc_gaiwan_paper", "c2_gaiwan_museum"], "summary": "盖碗既可作为直接饮用的器具，也可用来泡茶后分汤；器物史可由具体藏品而非单一起源故事展开。", "sections": [{"heading": "两种使用方式", "text": "论文第一页将其按用途分为主泡与直饮：前者泡好后倒入杯或茶海，后者兼作冲泡和饮用容器。", "source_ids": ["rc_gaiwan_paper"]}, {"heading": "一件有记录的盖碗", "text": "故宫所藏清乾隆矾红彩盖碗绘松、梅与佛手，并书《三清茶》御诗，馆方说明记有依旨定制的背景。", "source_ids": ["c2_gaiwan_museum"]}], "previous_collection": {"summary": "盖碗可直接饮用，也可用作泡茶后分汤的主泡器。", "sections": [{"heading": "结构与用途", "text": "陶瓷研究把主泡盖碗与个人饮用的使用方式区分：主泡器出汤后可分入杯中，也可经茶海分饮。", "source_ids": ["rc_gaiwan_paper"]}, {"heading": "实践观察", "text": "盖、碗与托的配合涉及端持、茶水分离与散热。选择盖碗应结合容量和手感，器名本身不能保证茶汤优于其他器具。", "source_ids": ["rc_gaiwan_paper"]}], "status": "archived_before_original_source_review"}, "verification_limitations": "功能定义只核到论文第一页，不声称全文实验证明。清代藏品不证明盖碗始于清代；不采用杯、壶泡茶必然较差或盖碗必然更健康的说法。"}, {"id": "culture_019", "name": "清明谷雨与采茶", "research_question": "把节气叙事、产区气候及实际采期分开。", "status": "collected", "source_ids": ["rc_tea_climate", "c2_spring_terms"], "summary": "清明、谷雨是春茶叙述的重要节气坐标；实际茶芽生长与采期还受到天气和产地环境影响。", "sections": [{"heading": "术语所指的时间", "text": "苏祝成的专家解读将明前茶说明为清明前采制，雨前茶为清明到谷雨之间采制；不是泛指两个节气“前后”的茶。", "source_ids": ["c2_spring_terms"]}, {"heading": "实际采期仍受条件影响", "text": "纬度、海拔和品种使开采时间出现差异；龙井气象访谈也说明气温、雨水、光照会影响茶芽生长和采摘窗口。", "source_ids": ["c2_spring_terms", "rc_tea_climate"]}], "previous_collection": {"summary": "节气是理解春茶采期的文化坐标，实际萌芽仍受环境影响。", "sections": [{"heading": "术语与产区", "text": "明前、雨前常用于江南春茶叙述，与清明、谷雨前后的采制时段相关；不同地方的实际用法应结合产区说明。", "source_ids": ["rc_tea_climate"]}, {"heading": "气候与采摘", "text": "气温影响茶芽发育，同一产区不同年份、不同品种的开采期也会变化，不能只凭日历判定品质。", "source_ids": ["rc_tea_climate"]}], "status": "archived_before_original_source_review"}, "verification_limitations": "术语说明与具体产区、年份的实际采期分开。不能把日期标签当成全部茶类的统一品质或咖啡因保证；气象旧文不精确的定义已由2026年专家原报补正。"}, {"id": "culture_020", "name": "茶与祭祀信仰", "research_question": "区分仪式的实际记录和神话故事。", "status": "collected", "source_ids": ["rc_fuding_fao", "s_heritage", "c_mengding_ritual"], "summary": "茶可作为祭献、感恩与地方认同的一部分。", "sections": [{"heading": "地方仪式", "text": "福鼎农业文化系统记录太姥祈福等节俗；宁洱普洱贡茶制作传统也有制茶前祭茶神的环节。", "source_ids": ["rc_fuding_fao", "s_heritage"]}, {"heading": "传说的意义", "text": "神灵发现茶或救人的故事表达地方记忆和敬畏。百科可记录其流传方式，不能据此推定真实发明人或医疗功效。", "source_ids": ["rc_fuding_fao"]}, {"heading": "补充核验摘要", "text": "2023年蒙顶山惊蛰开园活动把祭祖、茶技表演、甘露冲泡和现场炒茶放在同一场合。它可说明地方怎样重现和组织茶文化，但活动的举行本身不能证明祖师传说中的年代和神迹。", "source_ids": ["c_mengding_ritual"]}]}, {"id": "culture_021", "name": "台湾茶与制茶交流", "research_question": "分别研究茶区、品种、贸易与工艺传播。", "status": "collected", "source_ids": ["pr_wen", "rc_taiwan_history"], "summary": "台湾茶业在福建传入的技术基础上发展出多种地方特色。", "sections": [{"heading": "技术流动", "text": "茶及饮料作物改良场的文山包种史记述19世纪乌龙茶外销，以及包种制法自安溪传入后的生产发展。", "source_ids": ["pr_wen"]}, {"heading": "本地演变", "text": "半球形包种等技术经过长期调整形成自身风格。讨论交流需同时记录引种、制法、市场和本地创新，不能只用一次携苗故事解释全部。", "source_ids": ["rc_taiwan_history"]}]}, {"id": "culture_022", "name": "海外传播与茶名翻译", "research_question": "记录英译异名、术语误译和可追溯历史资料。", "status": "collected", "source_ids": ["rc_tea_words", "rc_song_scholar"], "summary": "故宫展览以cha、te两组常见发音概括茶名随贸易传播、与不同语言相遇的现象。", "sections": [{"heading": "cha与te的来源线索", "text": "展览把cha联系到中国北方官话，把te联系到闽南等地方言；茶叶出口使相关发音进入不同地区。", "source_ids": ["rc_tea_words"]}, {"heading": "使用这张语言图的方法", "text": "这是一种展览层面的概述。具体语言的借词年代、中介语言及音变仍应逐项查证，不能把概述当成覆盖所有词形的无例外规则。", "source_ids": ["rc_tea_words"]}], "previous_collection": {"summary": "世界各语言的茶名保留了贸易与语言接触的痕迹。", "sections": [{"heading": "两大语音系统", "text": "故宫专题将常见茶名分为cha和te相关系统，后者与闽南等方言及外销贸易有密切联系。", "source_ids": ["rc_tea_words"]}, {"heading": "名称不是简单地图", "text": "语言可能通过中介多次借入；由发音推测传播路线时应结合年代与贸易证据，不能认定所有海路和陆路各只对应一种发音。", "source_ids": ["rc_tea_words", "rc_song_scholar"]}], "status": "archived_before_original_source_review"}, "verification_limitations": "本次未重读rc_song_scholar学术论文全文，因此移除对该论文的附带依赖；不简单断言海路必te、陆路必cha。"}, {"id": "culture_023", "name": "传统茶食与茶点", "research_question": "记录配方版本、地方习俗、季节和来源。", "status": "collected", "source_ids": ["rc_guangzhou_yumcha", "rc_leicha", "rc_yao_oil"], "summary": "广府“一盅两件”把饮茶与点心连在一起，茶楼也是街坊会友和日常进食的场所。", "sections": [{"heading": "一盅两件的生活场景", "text": "报道中的食客一边饮茶、看报和交谈，一边吃虾饺、排骨、叉烧包等点心；“饮茶”不只指喝下茶水。", "source_ids": ["rc_guangzhou_yumcha"]}, {"heading": "礼俗也是服务沟通", "text": "茶壶开盖或半搭在壶边可用于表示需要续水；茶点则有各自的食材和制作手艺，不是茶叶分类中的一种茶。", "source_ids": ["rc_guangzhou_yumcha"]}], "previous_collection": {"summary": "饮茶搭配点心构成多地不同的进食与社交传统。", "sections": [{"heading": "广府“一盅两件”", "text": "广府茶楼把茶与小份点心结合，虾饺等点心技艺与会友、家庭聚餐相联系。", "source_ids": ["rc_guangzhou_yumcha"]}, {"heading": "与茶叶分类的关系", "text": "茶点可以不含茶叶；擂茶、油茶则可能把茶料纳入食物制作。这些应归入饮食文化，不能混作一种植物茶。", "source_ids": ["rc_guangzhou_yumcha", "rc_leicha", "rc_yao_oil"]}], "status": "archived_before_original_source_review"}, "verification_limitations": "本次原文核验重点是广府茶楼，未据此概括全部中国茶食，也不重新外推到尚未核读原文的陆河擂茶和江华油茶配方。"}, {"id": "culture_024", "name": "现代茶艺与新式茶饮", "research_question": "与古代实践分别标年代，避免把现代编排说成古制。", "status": "collected", "source_ids": ["rc_tea_artist", "rc_new_drink"], "summary": "现代茶艺师职业实践与现场制作的茶饮产品，属于不同但相邻的观察对象。", "sections": [{"heading": "职业茶艺", "text": "2022年职业画像列出鉴别茶叶、选择水和器具、搭配茶点、展示解说冲泡及介绍保管知识等任务，并列五个技能等级。", "source_ids": ["rc_tea_artist"]}, {"heading": "行业术语的形成", "text": "CCFA在2021年的评审公告中，以茶汤和添加原料说明现制茶饮的分类思路，表现行业尝试统一产品沟通用语。", "source_ids": ["rc_new_drink"]}], "previous_collection": {"summary": "当代茶文化同时存在职业茶艺与现场调制的茶饮产品。", "sections": [{"heading": "职业茶艺", "text": "茶艺师工作涉及茶叶知识、冲泡、服务和文化表达，职业技能体系分不同等级；其规范面向现代职业实践。", "source_ids": ["rc_tea_artist"]}, {"heading": "现制茶饮", "text": "行业分类按茶汤与添加原料区分原叶茶饮、奶茶及其他产品。水果、乳制品等改变成品配方，研究其营养时应看整杯配料。", "source_ids": ["rc_new_drink"]}], "status": "archived_before_original_source_review"}, "verification_limitations": "职业画像不是古代仪轨。CCFA材料本次仅取得索引完整公告，直接打开失败；不得称已核验标准全文或当前强制标准，不给出未经核对的2026年现行分类结论。"}, {"id": "culture_025", "name": "一项活态遗产如何传下去", "research_question": "更早文献、地域差异和当代实践仍需继续考证。", "summary": "2022年列入联合国教科文组织名录的对象包括制茶技艺及相关社会实践。传承既通过家族、师徒和社区，也通过学校教育；茶农、采茶工、制茶师等不同参与者都在其中。", "sections": [{"heading": "补充核验摘要", "text": "2022年列入联合国教科文组织名录的对象包括制茶技艺及相关社会实践。传承既通过家族、师徒和社区，也通过学校教育；茶农、采茶工、制茶师等不同参与者都在其中。", "source_ids": ["c_unesco", "c_transmission"]}], "source_ids": ["c_unesco", "c_transmission"], "status": "source_supported"}, {"id": "culture_026", "name": "茶劳动中的号子与歌舞", "research_question": "更早文献、地域差异和当代实践仍需继续考证。", "summary": "湖南辰溪等地茶山号子以领唱、应和协调劳动；龙岩采茶灯则把茶公、茶婆等角色纳入歌舞表演。两者表现茶与集体生活的联系，来源、功能与地方版本仍应分别说明。", "sections": [{"heading": "补充核验摘要", "text": "湖南辰溪等地茶山号子以领唱、应和协调劳动；龙岩采茶灯则把茶公、茶婆等角色纳入歌舞表演。两者表现茶与集体生活的联系，来源、功能与地方版本仍应分别说明。", "source_ids": ["c_qianliang"]}], "source_ids": ["c_qianliang"], "status": "source_supported"}] Story version Chinese original / 中文原文：故事版本 [{"id":"story_lj_royal","tea_ids":["tea_001"],"title":"Qianlong and the Eighteen Imperial Tea Trees","story_kind":"folklore","version":"Version on the webpage reviewed","summary":"This version links Qianlong picking tea, offering it to his mother and granting imperial-tea status to the name's reputation.","source_ids":["s_longjing_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Healing through tea drinking is a legendary plot point, not health evidence.","allowed_opening":"A local story tells it this way…","publication_status":"draft","verified_synopsis":{"summary":"Legend says Qianlong was picking tea at Longjing when he hurried back to the capital to visit his mother. He offered the tea he carried to the empress dowager and later designated the bushes as imperial tea.","source_ids":["s_longjing_legend"],"notes":"Improvement after tea is offered is a legendary plot point, not a medical conclusion. Imperial-tea-tree status requires separate historical and botanical records."}},{"id":"story_lj_cup","tea_ids":["tea_001"],"title":"The Heavenly Teacup and Longjing","story_kind":"myth","version":"Version on the webpage reviewed","summary":"A teacup lost by an immortal becomes a well, while celestial tea nourishes the tea trees.","source_ids":["s_longjing_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"A mythic version; it must not be presented as documented history.","allowed_opening":"A local story tells it this way…","publication_status":"draft","verified_synopsis":{"summary":"Another story links Longjing's origin to a heavenly teacup lost in the human world: the cup-seeker, a stone mortar and tea trees together explain the origins of the spring well and imperial tea.","source_ids":["s_longjing_legend"],"notes":"A supernatural origin-legend version, kept separate from the Qianlong offering-to-his-mother version, not joined into one historical account."}},{"id":"story_bl_emperor","tea_ids":["tea_002"],"title":"Frightening Fragrance and Kangxi’s Renaming","story_kind":"documented_account","version":"Version on the webpage reviewed","summary":"Later anecdotal writings say Kangxi disliked the old name's lack of elegance and bestowed the name Biluochun.","source_ids":["s_biluo_history","s_biluo"],"source_status":"version_attested","historical_status":"needs_corroboration","earliest_primary_source":null,"notes":"The lecture notes that the imperial naming account still needs support; multiple republications are not independent corroboration.","allowed_opening":"As recounted in the cited literature…","publication_status":"draft"},{"id":"story_bl_lovers","tea_ids":["tea_002"],"title":"Biluo and A Xiang","story_kind":"folklore","version":"Version on the webpage reviewed","summary":"A young woman cared for a youth who fought an evil dragon; the tea name later commemorated them.","source_ids":["s_biluo_history"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"A love-myth version, not the sole true origin of the tea name. The healing-injury episode is not evidence of therapeutic effects.","allowed_opening":"A local story tells it this way…","publication_status":"draft","verified_synopsis":{"summary":"Legend says Axiang was wounded while fighting an evil dragon. Biluo tended a newly growing tea tree and saved him with its tea, but exhausted her own life. People named the tea in her memory.","source_ids":["s_biluo_history"],"notes":"Characters, the evil dragon, and life-saving tea are presented as legend, not historical etymology or therapeutic effects."}},{"id":"story_tgy_wei","tea_ids":["tea_046"],"title":"The Wei Account of Tieguanyin","story_kind":"folklore","version":"The Wei account","summary":"A tea farmer’s devotion to Guanyin is linked to his discovery of a tea tree.","source_ids":["s_tgy_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Original spellings of Wei Yin's name are retained; dream details must follow the specific version.","allowed_opening":"A local story tells it this way…","publication_status":"draft","verified_synopsis":{"summary":"The Wei Yin version tells of a devout tea farmer finding a remarkable tea plant and regarding it as a gift from Guanyin, thus associating the tea with the name Tieguanyin.","source_ids":["s_tgy_legend"],"notes":"This page's version need not include dream details from other versions. It cannot establish a sole inventor."}},{"id":"story_tgy_wang","tea_ids":["tea_046"],"title":"The Wang Account of Tieguanyin","story_kind":"folklore","version":"The Wang account","summary":"A scholar discovers a tea bush, gives tea that reaches the capital, and receives an imperial name.","source_ids":["s_tgy_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"This source writes the name Wang Shiliang. Alternate spellings in other versions await checking; details are not forcibly merged.","allowed_opening":"A local story tells it this way…","publication_status":"draft","verified_synopsis":{"summary":"The Wang Shiliang version says he found a tea tree on Nanshan, transplanted it and later took its tea to the capital. An official presented it to the emperor, who bestowed its name.","source_ids":["s_tgy_legend"],"notes":"Retains the personal-name spelling on this page, without combining it with the Wei Yin version or treating the story's stated year as a verified event."}},{"id":"story_6be82847e7d1","tea_ids":["tea_034"],"title":"Lady Taimu and White Tea","story_kind":"folklore","version":"Version recorded in the listed source","summary":"Fuding folklore connects the discovery of white tea with Lady Taimu's acts of saving people, becoming a narrative resource for local rituals and tea culture.","source_ids":["rc_fuding_fao"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"FAO records local beliefs and legends, not proof of white tea's invention date or therapeutic effects.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"green_story_biluo_name","tea_ids":["tea_002"],"title":"Frightening Fragrance and Alternative Accounts of Biluochun’s Name","story_kind":"folklore","version":"Version recorded in the listed source","summary":"A Suzhou local story recounts that after tasting Dongting tea, the Kangxi Emperor renamed it Biluochun for its shape, colour and picking season. Other sources attribute the name to Wang Ao or directly to the tea's shape and colour. These versions should be presented alongside one another; the most widespread version is not the sole established conclusion.","source_ids":["green_biluo_naming","green_biluo_variants"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Naming variants are retained; the same page’s unverified diplomatic-banquet tea-year story is excluded.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"green_story_kaihua","tea_ids":["tea_017"],"title":"The Local Legend of Zhu Yuanzhang Naming Longding","story_kind":"folklore","version":"Version recorded in the listed source","summary":"Local legend says Zhu Yuanzhang passed Dalong Mountain and bestowed the name “Longding” after drinking tea from near Longding Pool. The county gazetteer separately records modern Kaihua Longding being trial-produced and named in 1979. These are distinct strands: cultural legend and traceable product-development history.","source_ids":["green_kaihua","green_kaihua_gazetteer"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Clearly separated into sections; the legend is not used to establish that the modern tea name existed in the late Yuan dynasty.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"green_story_gugunao","tea_ids":["tea_027"],"title":"The Divine Tea-Guarding Dog That Became a Mountain","story_kind":"myth","version":"Version recorded in the listed source","summary":"Gougunao’s brand story says Shennong left a divine dog to guard tea trees. The dog later became a dog-head-shaped mountain, after which people named the local tea. This landscape myth explains the name through protection and loyalty.","source_ids":["green_gugunao"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The original narrative’s healing episode is removed. The Shennong story cannot prove medicinal efficacy or five thousand years of product history.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"green_story_mengding","tea_ids":["tea_011"],"title":"Wu Lizhen and the Seven Tea Trees of Mengshan","story_kind":"folklore","version":"Version recorded in the listed source","summary":"Mengshan local narratives connect Wu Lizhen with seven tea trees on Shangqing Peak, attributing miraculous qualities to them and later linking them with memories of the imperial tea garden. The story commemorates an ancestral tea grower; it cannot alone establish the precise creation date of modern Mengding Ganlu.","source_ids":["green_mengding_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Supernatural healing claims are excluded, and legendary identities are not forcibly combined with precise historical dates.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_5a63760e232d","tea_ids":["tea_056"],"title":"The Dowry Seedling Account of Huangjingui","story_kind":"folklore","version":"Version recorded in the listed source","summary":"An Anxi local introduction preserves an account of tea seedlings given as a dowry and taken to the husband's home for planting. Another version tells of discovering and transplanting wild tea. Both connect household labour with the spread of tea plants.","source_ids":["pr_huangjingui"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"A record of one origin-legend version, not a ruling that its marriage figures, year or sole discoverer are historical facts.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_283c568b6f16","tea_ids":["tea_054"],"title":"The Hawk-Carried Seed and Bantianyao","story_kind":"folklore","version":"Version recorded in the listed source","summary":"A local story explains the tea tree on a precipitous cliff as having grown from a seed carried by a hawk, echoing the names Bantianyao, 'half-sky demon', and Bantianyao, 'halfway up the sky'. Verifiable modern survey recollections instead record its search and conservation in 1979.","source_ids":["pr_bandstory","pr_bandiao"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The bird-carrying-seeds story is separated from investigation history. A legend cannot establish an actual cultivar lineage.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_f2f68b13af2b","tea_ids":["tea_ext_434db1960c"],"title":"Tea in De’ang Community Narratives","story_kind":"myth","version":"Version recorded in the listed source","summary":"The field study discusses De’ang tea epics and myths. Tea is both food and drink and part of narratives about ethnic origins, ritual, and social relations.","source_ids":["pr_suanfield"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Only the cultural functions recorded by the research are summarised here. The epic is not reproduced in full, and mythology is not written as historical or biological fact.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_82c411abe5aa","tea_ids":["tea_ext_751d3b91a9"],"title":"The Tea Ritual Before Picking","story_kind":"documented_account","version":"Version recorded in the listed source","summary":"Ning'er tribute-tea craft connects tea rituals, picking and sorting, heat-fixing, rolling and sun-drying, and steam-pressing, reflecting the combination of production and local customs.","source_ids":["pr_ningergong"],"source_status":"version_attested","historical_status":"needs_corroboration","earliest_primary_source":null,"notes":"Craft and customs are documented by modern institutions. The existence of a ritual cannot establish an unverified ancient origin.","allowed_opening":"The listed local source recounts…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_b15c16ca9c59","tea_ids":["tea_043"],"title":"Huang Gongwang and the Name Huangtang","story_kind":"folklore","version":"Version recorded in the listed source","summary":"The professional tea encyclopedia records a local account connecting Huang Gongwang with Huangtang’s naming, attaching a literati story to the tea name.","source_ids":["rc_pingyang"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The original source explicitly records it as a legend. Story characters and dates are not used as product-origin facts in this batch.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_white_taimu","tea_ids":["tea_034"],"title":"Taimu and Lüxueya","story_kind":"folklore","version":"The Taimu tea-giving version in an official Fujian publication","summary":"The Taimu story tells of a charitable elderly woman who used Lüxueya to help sick children and was later revered as the Great Mother.","source_ids":["c_taimu_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Curing measles belongs to the legend. It does not justify claims that tea prevents or treats measles, and is not used to establish white tea's origin.","allowed_opening":"A story passed down locally tells…","publication_status":"source_checked_synopsis"},{"id":"story_js_dragon","tea_ids":["tea_040"],"title":"Zhang Shun, the Dragon Prince and the Pearl Tea Tree","story_kind":"folklore","version":"Yueyang government webpage: Zhang Shun rescues the Dragon Prince","summary":"One Junshan legend says Zhang Shun rescued a dragon prince transformed into a carp and received a pearl. A phoenix dropped it into a rock crevice, where a tea bush grew the next year.","source_ids":["c_junshan_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Animal transformations and a pearl growing into a tea bush are supernatural episodes, separately listed from other Junshan versions.","allowed_opening":"A story passed down locally tells…","publication_status":"source_checked_synopsis"},{"id":"story_js_crane","tea_ids":["tea_040"],"title":"The White Crane Immortal and White Crane Well","story_kind":"folklore","version":"Yueyang government webpage: the White Crane Immortal brings seedlings","summary":"Another version says the White Crane Immortal brought tea seedlings and dug a well, and brewing the tea revealed a flying white crane. When the tea was offered as tribute, the well water was replaced, the vision disappeared and the immortal vanished.","source_ids":["c_junshan_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The white-crane vision is a story, not an empirical explanation of a 'crane rising' during brewing.","allowed_opening":"A story passed down locally tells…","publication_status":"source_checked_synopsis"},{"id":"story_js_fisher","tea_ids":["tea_040"],"title":"The Old Fisherman and the Stolen Qianlixiang","story_kind":"folklore","version":"Yueyang government webpage: the old fisherman and Qianlixiang","summary":"Another account says an old fisherman discovered fragrant tea, but monks and officials seized it and harmed him. The immortal Baihe withdrew its supernatural qualities and punished the hypocrites.","source_ids":["c_junshan_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"This version emphasises moral retribution, with relationships differing from the white-crane-carrying-seedlings version; they are not merged into a historical chronicle.","allowed_opening":"A story passed down locally tells…","publication_status":"source_checked_synopsis"},{"id":"story_dhp_scholar","tea_ids":["tea_048"],"title":"Ding Xian’s Gratitude and the Top Scholar’s Red Robe","story_kind":"folklore","version":"2020 Anecdotes Column on a Ministry of Agriculture and Rural Affairs Website: Ding Xian's Robe-Draping Version","summary":"One Dahongpao legend says a monk helped Ding Xian with tea while he was travelling to the imperial examinations. After placing first, he returned to give thanks and draped his red robe over the tea bushes.","source_ids":["c_dhp_legend"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The original page explicitly says there are several naming legends. The episode of curing stomach pain is not medical evidence and does not establish the mother tree's precise age.","allowed_opening":"A story passed down locally tells…","publication_status":"source_checked_synopsis"},{"id":"story_east03_qijing_songbin","tea_ids":["tea_gi_8348d4e56e"],"title":"Song Bin’s Tea Teaching and Qijing Hall","story_kind":"folklore","version":"Version in the source read this round","summary":"A Luoyuan local tea-culture report retells how Song Bin lived in seclusion locally and taught villagers to grow tea; later generations built Qijing Hall in his memory. This local tea-teaching legend explains how the community connects tea with ritual, not a confirmed creation date for Qijing Tea.","source_ids":["east03_qijing"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The report itself says 'according to tradition'. Song Bin's identity, era and the hall's construction date have not been verified against primary texts.","publication_status":"source_supported"},{"id":"story_east03_qilan_selection","tea_ids":["tea_gi_7e80585dc5"],"title":"The Old Streamside Tea Tree and the Development of Baiya Qilan","story_kind":"modern_history","version":"Version in the source read this round","summary":"According to an interview with county tea-station personnel, in autumn 1981 He Jinneng found an old tea tree among the bushes in Pengxi Village, with whitish buds and an orchid aroma when processed. Local development of Baiya Qilan through individual-plant selection and vegetative propagation followed, illustrating a modern progression from growers’ observation to cultivar research.","source_ids":["east03_qilan","east03_qilan_variety"],"source_status":"version_attested","historical_status":"modern_reported_history","earliest_primary_source":null,"notes":"Personal interviews and cultivar-recognition reports, not mythology; mother-tree age estimates were not directly entered.","publication_status":"source_supported"},{"id":"story_east03_yongfu_cross_strait","tea_ids":["tea_gi_18173f19f4"],"title":"Xie Dongqing’s Tea Growing in Yongfu","story_kind":"modern_history","version":"Version in the source read this round","summary":"The interview recounts that after seeking a suitable origin for high-mountain tea, Hsieh Tung-ching began operating tea gardens in Yongfu in early 1997. He subsequently continued developing the gardens and introducing cherry trees, attracting more Taiwanese farmers. The story reflects exchanges of agricultural technology and lived experience across the Taiwan Strait.","source_ids":["east03_yongfu_interview"],"source_status":"version_attested","historical_status":"modern_reported_history","earliest_primary_source":null,"notes":"","publication_status":"source_supported"},{"id":"story_east03_siming_three_fairies","tea_ids":["tea_siming_shierlei"],"title":"The Folktale of Three Maidens Mountain and Twelve Thunderclaps","story_kind":"folklore","version":"Version in the source read this round","summary":"Zhao Weilun’s local tea-history article records a legend: three fairy maidens rested and played in a mountain pool after picking tea, delaying their return to heaven. After twelve thunderclaps summoned them, they became mountain peaks, leaving their tea among the mountains. It explains the tea name through mountain shapes and thunder, preserving folklore rather than scientific or historical proof of the tea plant’s origin.","source_ids":["east03_siming_research"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Only the version in the signed article is retold. The heavenly palace and transformation into a mountain are mythical episodes; where seeds/leaves differ, the original’s tea leaves are retained.","publication_status":"source_supported"},{"id":"story_east03_yangyan_naming","tea_ids":["tea_yangyan_gouqing"],"title":"A New Tea Shape and the Name Gouqing","story_kind":"modern_history","version":"Version in the source read this round","summary":"Yangyan Tea Farm's own account says its tea makers attended premium-tea training, then repeatedly trialled a new shape based on existing Linhai Panhao experience, naming Gouqing for its hooked curls. The story reflects a producer developing a local famous tea amid market changes.","source_ids":["east03_yangyan_producer"],"source_status":"version_attested","historical_status":"modern_reported_history","earliest_primary_source":null,"notes":"A producer's public self-description. Its market assessments and claims of exclusive invention are not treated as independent appraisal conclusions.","publication_status":"source_supported"},{"id":"story_east03_qiandao_zhuang","tea_ids":["tea_qiandao_yuye"],"title":"Zhuang Wanfang’s Work with New Teas in Chun’an","story_kind":"modern_history","version":"Version in the source read this round","summary":"A Southeast University alumni biography records Zhuang Wanfang visiting Chun'an in summer 1983 to advise on tea and name new teas including Qiandao Yuye. It illustrates tea scholars' modern involvement in restoring and innovating local famous teas. Different years in other reprints are not forcibly reconciled.","source_ids":["east03_zhuang_bio"],"source_status":"version_attested","historical_status":"modern_reported_history","earliest_primary_source":null,"notes":"","publication_status":"source_supported"},{"id":"story_hb03_shengshui","tea_ids":["tea_gi_df6e7198aa"],"tea_names":["Shengshui Green Tea"],"title":"The Legend of Li Xian Bringing Shengshui Tea to His Mother","summary":"A local legend says Li Xian obtained tea at Shengshui in Zhushan and later offered it to his mother Wu Zetian. This version connects Shengshui tea country with Tang figures.","source_ids":["s_hb03_shengshui"],"story_kind":"folklore","version":"Local version recorded in the listed modern source","source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Shiyan Daily introduces the account as “legend has it”; no original Tang tea-offering archive was found. The report's rejuvenation claim and supposed selenium explanation are removed, not treated as history or health effects.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_hb03_baiquan","tea_ids":["tea_gi_9124dec150"],"tea_names":["Baiquan Green Tea"],"title":"Baiquan Ancient Well and Temple Tea","summary":"Local legend says growers near the temple watered gardens and brewed tea with Baiquan’s ancient well water, a tea loved by monks and visiting Chan guests. The story connects the well, gardens, and Jingde Temple.","source_ids":["s_hb03_baiquan"],"story_kind":"folklore","version":"Local version recorded in the listed modern source","source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"A local version on the Ministry of Commerce Time-Honored Brands Digital Museum. Cited original gazetteers were not checked, so it does not establish the ancient well’s construction date, historical tea names, or years of continuous transmission of modern tea.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_hb03_baizhang","tea_ids":["tea_gi_c6f4752b82"],"tea_names":["Baizhangtan Tea"],"title":"General Yang Si’s Subduing of the Dragons and the Name Baizhangtan","summary":"Tongcheng folklore tells of a blue dragon and yellow dragon causing harm, and General Yang Si being ordered to capture them. As the blue dragon fled, it stamped out a deep pool, then was subdued and became Qinglong Mountain; the yellow dragon became Huanglong Mountain. Baizhangtan thus entered local memory as a supernatural landscape.","source_ids":["s_hb03_baizhangstory"],"story_kind":"folklore","version":"Local version recorded in the listed modern source","source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"A legend about the place name, used only as regional cultural background for Baizhangtan Tea. The source does not say a dragon became a tea tree or establish that this tea began in the legendary period.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_hb03_luotian","tea_ids":["tea_gi_a4b41cf6dc"],"tea_names":["Luotian Xianglu Tea"],"title":"The Legend of a Princess Consort Planting Tea at Xianglu Temple","summary":"A local Luotian legend tells of a Northern Song prince's consort who loved tea but grew tired of palace life. She left with her maid, came to Xiangluguan among mountains and waters, built a temple, planted the tea trees she had brought and lived in seclusion.","source_ids":["s_hb03_luotian"],"story_kind":"folklore","version":"Local version recorded in the listed modern source","source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The Jingchu Net interview explicitly calls this a “legend.” No verifiable name is given for the princess, and bringing seeds from the palace, founding a Taoist temple, and a Song-dynasty origin have not been confirmed by primary historical evidence.","allowed_opening":"A local story tells it this way…","publication_status":"reference","collected_on":"2026-10-13"},{"id":"story_sw03_magu","tea_ids":["tea_gi_61d4ff82d2"],"tea_names":["Magu Tea"],"title":"The Immortal Magu and a Local Tea Name","summary":"Fuzhou's local culture links stories of the immortal maiden Magu, such as Magu Offering Longevity and the sea turning into fields, with Magu Mountain, and places local specialities such as Magu Tea and Magu wine within this narrative.","story_kind":"folklore","source_ids":["sw03_magu_culture"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"Cultural exhibition material establishes that the local story circulates. It does not say a fairy invented tea or use a birthday-offering story as evidence of life extension.","version":"Version in the source reviewed this round","publication_status":"source_reviewed"},{"id":"story_sw03_baojing_gold","tea_ids":["tea_gi_7a5798befb"],"tea_names":["Baojing Huangjin Tea"],"title":"The Reward Story of One Liang of Gold for One Liang of Tea","summary":"A local account published by Hunan's forestry authorities quotes a county gazetteer: a Ming-dynasty circuit official passing through Huangjinzhai praised the local tea after tasting it and awarded one liang of gold. This gave rise to the tea-name story 'one liang of gold for one liang of tea'.","story_kind":"folklore","source_ids":["sw03_baojing"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"This is a story version retold on a modern official webpage; Ming-period originals or the original county gazetteer have not been checked. It does not establish actual prices, the tribute-tea system or therapeutic effects.","version":"Version in the source reviewed this round","publication_status":"source_reviewed"},{"id":"story_sw03_longji_pantianhong","tea_ids":["tea_gi_8212063f8c"],"tea_names":["Longji Tea"],"title":"Pan Tianhong’s Petition for Tea Farmers","summary":"A local Longsheng account says that after Longji tea became a tribute product during the Qing Qianlong reign, tea growers had difficulty making a living from sales because tea was taken in lieu of tax. Yao leader Pan Tianhong petitioned on their behalf and helped restore market trading in tea. The story is still taught in local tea-art training today.","story_kind":"historical_anecdote","source_ids":["sw03_longji_story"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The source says “according to records” without identifying an original document. It is included as a local historical anecdote, not evidence confirming a specific tea-tax system, date or person's deeds.","version":"Version in the source reviewed this round","publication_status":"source_reviewed"},{"id":"story_sw03_jietan_concubine","tea_ids":["tea_sw03_jietan"],"tea_names":["Jietan Tea"],"title":"The Legend of an Imperial Consort Bringing Tea to the Capital","summary":"A Huaihua local account tells of an imperial consort returning to the capital from her Yuanling hometown, staying overnight at Jietan, and taking tea offered by mountain villagers back to court. The emperor and officials praised it, and local tribute production was then ordered.","story_kind":"folklore","source_ids":["sw03_jietan"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The source version names Hu Fengjiao as Emperor Ruizong of Tang's consort. Her identity and the tribute-tea system have not been verified in primary historical records; the source proves only that this local legend circulates today.","version":"Version in the source reviewed this round","publication_status":"source_reviewed"},{"id":"story_sw03_linglong_mother","tea_ids":["tea_sw03_guidonglinglong"],"tea_names":["Guidong Linglong Tea"],"title":"The Mountain Mother Immortal’s Three Teachings of Tea Making","summary":"Linglong Village legend tells of a Mountain Mother Immortal who pitied villagers who had migrated there for a living. She rode into the village at night, taught every household tea making three times, and departed on clouds before dawn. Locally, the water-filled stone trough called “Magui Cao” on the summit is associated with this story.","story_kind":"folklore","source_ids":["sw03_linglong"],"source_status":"version_attested","historical_status":"not_established_as_history","earliest_primary_source":null,"notes":"The source explicitly introduces this with “legend has it.” It is folklore explaining local techniques and place names, not primary evidence for tea-making history in the late Ming and early Qing.","version":"Version in the source reviewed this round","publication_status":"source_reviewed"},{"id":"story03_yandang_monkey","title":"The Gratitude Story of Yandang Monkey Tea","kind":"folklore","historical_status":"not_established_as_history","tea_ids":["tea_ext_6dad12734a"],"source_ids":["additional03_pws_yandang"],"summary":"The publisher retells a monkey-tea story: a mountain monk helps monkeys through winter, and they repay him with high-mountain tea leaves in late spring. This version links mountain picking conditions with gratitude and repayment.","notes":"The source says it quotes Qingbai Leichao, but the ancient original was not seen in this round. It does not prove monkeys actually picked tea or explain the origin of the modern Yandang Maofeng name.","checked_on":"2026-10-13"}] Chinese original / 中文原文：[{"id": "story_lj_royal", "tea_ids": ["tea_001"], "title": "乾隆与十八棵御茶", "story_kind": "folklore", "version": "当前所读网页版本", "summary": "此版本以乾隆采茶献母和封御茶串联茶名声望。", "source_ids": ["s_longjing_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "其中饮茶治病是传说情节，不作健康证据。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "draft", "verified_synopsis": {"summary": "传说乾隆在龙井采茶，因探母匆匆返京，将随身茶献给太后，后来封树为御茶。", "source_ids": ["s_longjing_legend"], "notes": "献茶后好转是传说情节，不作医疗结论；御茶树身份另需历史与树木资料。"}}, {"id": "story_lj_cup", "tea_ids": ["tea_001"], "title": "天宫茶杯与龙井", "story_kind": "myth", "version": "当前所读网页版本", "summary": "神仙失落的茶杯化作井，仙茗滋养茶树。", "source_ids": ["s_longjing_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "神话版本；不可配上历史纪实的措辞。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "draft", "verified_synopsis": {"summary": "另一个故事把龙井来历连接到遗落人间的天宫茶杯：寻杯者、石臼和茶树共同解释泉井与御茶的起源。", "source_ids": ["s_longjing_legend"], "notes": "神异起源传说；与乾隆献母版本独立保存，不串成一段史实。"}}, {"id": "story_bl_emperor", "tea_ids": ["tea_002"], "title": "吓煞人香与康熙赐名", "story_kind": "documented_account", "version": "当前所读网页版本", "summary": "后世笔记记述康熙嫌旧名不雅而赐名碧螺春。", "source_ids": ["s_biluo_history", "s_biluo"], "source_status": "version_attested", "historical_status": "needs_corroboration", "earliest_primary_source": null, "notes": "讲座指出赐名记载仍需佐证，不能因多个转载就算独立互证。", "allowed_opening": "据相关文献转述……", "publication_status": "draft"}, {"id": "story_bl_lovers", "tea_ids": ["tea_002"], "title": "碧螺与阿祥", "story_kind": "folklore", "version": "当前所读网页版本", "summary": "姑娘照料与恶龙搏斗的青年，后来茶名寄托纪念。", "source_ids": ["s_biluo_history"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "爱情神话版本，不能当茶名的唯一真实起源；治伤情节不作疗效论据。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "draft", "verified_synopsis": {"summary": "传说阿祥斗恶龙受伤，碧螺照料新生茶树并以茶救他，自己却耗尽生命；人们以茶名纪念她。", "source_ids": ["s_biluo_history"], "notes": "人物、恶龙与救命茶均按传说呈现；不推定茶名的历史词源或治病效果。"}}, {"id": "story_tgy_wei", "tea_ids": ["tea_046"], "title": "铁观音魏说", "story_kind": "folklore", "version": "魏说", "summary": "茶农的观音信仰与发现茶树相联系。", "source_ids": ["s_tgy_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "魏蔭、魏荫等写法保留原文，托梦细节须按具体版本。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "draft", "verified_synopsis": {"summary": "魏蔭版本讲述一位虔敬茶农发现特别的茶树，视其为观音所赐，因此把茶与“铁观音”之名相连。", "source_ids": ["s_tgy_legend"], "notes": "此页面版本不必加入其他版本中的托梦细节；不能据此认定唯一创制者。"}}, {"id": "story_tgy_wang", "tea_ids": ["tea_046"], "title": "铁观音王说", "story_kind": "folklore", "version": "王说", "summary": "书生发现茶树、转赠入京与皇帝赐名相联系。", "source_ids": ["s_tgy_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "该来源写王士諒，其他版本人名异写待校，不强行合并细节。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "draft", "verified_synopsis": {"summary": "王士諒版本称，他在南山发现茶树，移植后携茶入京，经官员转呈，得到皇帝赐名。", "source_ids": ["s_tgy_legend"], "notes": "保留此页姓名写法；不与魏蔭版本拼接，也不把故事所标年份当已核实事件。"}}, {"id": "story_6be82847e7d1", "tea_ids": ["tea_034"], "title": "太姥娘娘与白茶", "story_kind": "folklore", "version": "所列来源收录版本", "summary": "福鼎地方传说把白茶的发现与太姥娘娘救人的事迹相连，成为地方祭俗和茶文化的叙事资源。", "source_ids": ["rc_fuding_fao"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "FAO记录的是地方信仰与传说，不证明白茶发明年代或治疗功效。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "green_story_biluo_name", "tea_ids": ["tea_002"], "title": "“吓煞人香”与碧螺春的命名异文", "story_kind": "folklore", "version": "所列来源收录版本", "summary": "苏州地方故事讲述康熙品饮洞庭茶后，因形、色及采制季节改名碧螺春。另有资料记王鳌题名或直接按茶形、茶色得名的说法，宜并列展示，不能把流传最广的版本当作唯一结论。", "source_ids": ["green_biluo_naming", "green_biluo_variants"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "保留命名异文，不采纳同页未经核验的外交宴茶年份故事。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "green_story_kaihua", "tea_ids": ["tea_017"], "title": "朱元璋赐名龙顶的地方传说", "story_kind": "folklore", "version": "所列来源收录版本", "summary": "地方传说中，朱元璋途经大龙山，饮用龙顶潭附近茶叶后赐名“龙顶”。县志另记现代开化龙顶在1979年试制命名；两条线索分别代表文化传说与可追溯的产品研制史。", "source_ids": ["green_kaihua", "green_kaihua_gazetteer"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "明确分栏，传说不用于认定现代茶名存在于元末。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "green_story_gugunao", "tea_ids": ["tea_027"], "title": "守茶神犬化山的故事", "story_kind": "myth", "version": "所列来源收录版本", "summary": "狗牯脑品牌故事说，神农留下神犬守护茶树；神犬后来化作形似狗头的山，人们以山名命名当地茶。它以守护与忠诚解释茶名，属于山川神话。", "source_ids": ["green_gugunao"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "删除原叙事的治病情节；神农故事不能作为茶叶药效或五千年产品史的证据。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "green_story_mengding", "tea_ids": ["tea_011"], "title": "吴理真与蒙山七株茶树", "story_kind": "folklore", "version": "所列来源收录版本", "summary": "蒙山地方叙事把吴理真与上清峰七株茶树联系起来，茶树被赋予神异色彩，后来又与皇茶园记忆相连。这一故事表达对种茶先人的纪念，不能单独证明现代蒙顶甘露的确切创制年代。", "source_ids": ["green_mengding_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "不采用神异疗效，不把传说身份与精确历史年代强行拼接。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_5a63760e232d", "tea_ids": ["tea_056"], "title": "黄金桂的陪嫁茶苗说", "story_kind": "folklore", "version": "所列来源收录版本", "summary": "安溪地方介绍保留以茶苗陪嫁、带至夫家栽种的说法，另有发现野茶后移植的版本。两种叙事都将家庭劳动与茶种传播相连。", "source_ids": ["pr_huangjingui"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "这是来历传说的版本记录，不将婚嫁人物、年份或单一发现者裁定为历史事实。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_283c568b6f16", "tea_ids": ["tea_054"], "title": "鹞子衔籽与半天腰", "story_kind": "folklore", "version": "所列来源收录版本", "summary": "地方故事把险崖茶树的出现解释为鹞子衔来茶籽，与“半天妖／半天腰”的名字相互呼应。可核对的现代调查回忆则记录了1979年的寻找和保育。", "source_ids": ["pr_bandstory", "pr_bandiao"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "将鸟衔籽故事与调查史分列，不能用传说说明真实品种谱系。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_f2f68b13af2b", "tea_ids": ["tea_ext_434db1960c"], "title": "茶与德昂族的族群叙事", "story_kind": "myth", "version": "所列来源收录版本", "summary": "田野研究讨论德昂族茶史诗和神话，茶既是食饮材料，也参与族群来源、礼俗交往的叙述。", "source_ids": ["pr_suanfield"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "这里只概述研究所记文化功能；未抄录史诗全文，未把神话写成历史或生物学事实。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_82c411abe5aa", "tea_ids": ["tea_ext_751d3b91a9"], "title": "采茶之前的祭茶礼", "story_kind": "documented_account", "version": "所列来源收录版本", "summary": "宁洱贡茶技艺把祭茶、采选、杀青揉晒和蒸压连接起来，体现制茶生产与地方礼俗结合。", "source_ids": ["pr_ningergong"], "source_status": "version_attested", "historical_status": "needs_corroboration", "earliest_primary_source": null, "notes": "工艺与民俗为现代机构记录；不能由仪式存在推导未经证实的上古起源。", "allowed_opening": "所列地方资料记述……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_b15c16ca9c59", "tea_ids": ["tea_043"], "title": "黄公望与黄汤茶名", "story_kind": "folklore", "version": "所列来源收录版本", "summary": "专业茶叶百科收录黄公望与黄汤命名相联系的地方说法，为茶名附上一段文人故事。", "source_ids": ["rc_pingyang"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "原来源明确作为传说记载；本批不将故事人物和年代用作产品起源事实。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_white_taimu", "tea_ids": ["tea_034"], "title": "太姥与绿雪芽", "story_kind": "folklore", "version": "福建官方刊物所载太母施茶版本", "summary": "太姥故事讲述一位乐善好施的老妇，用绿雪芽救助患病孩童，后来被人们尊奉为太母。", "source_ids": ["c_taimu_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "救治麻疹属于传说叙事，茶不能因此被宣称可预防或治疗麻疹；不用于确定白茶起源。", "allowed_opening": "地方流传着这样一个故事……", "publication_status": "source_checked_synopsis"}, {"id": "story_js_dragon", "tea_ids": ["tea_040"], "title": "张顺、龙太子与珍珠茶树", "story_kind": "folklore", "version": "岳阳市政府页面：张顺救龙太子版本", "summary": "君山一说称张顺救下化为鲤鱼的龙太子，获赠珍珠；凤凰将珠落在岩隙，来年生出茶树。", "source_ids": ["c_junshan_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "动物化身、珍珠生茶树均属神异情节，与其他君山版本分列。", "allowed_opening": "地方流传着这样一个故事……", "publication_status": "source_checked_synopsis"}, {"id": "story_js_crane", "tea_ids": ["tea_040"], "title": "白鹤真人与白鹤井", "story_kind": "folklore", "version": "岳阳市政府页面：白鹤真人携苗版本", "summary": "另说白鹤真人带来茶苗并凿井，泡茶能见白鹤飞起；贡茶时井水被换，异象消失，真人也不见了。", "source_ids": ["c_junshan_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "白鹤异象为故事，不作冲泡时“起鹤”现象的实证解释。", "allowed_opening": "地方流传着这样一个故事……", "publication_status": "source_checked_synopsis"}, {"id": "story_js_fisher", "tea_ids": ["tea_040"], "title": "老渔夫与被夺的千里香", "story_kind": "folklore", "version": "岳阳市政府页面：老渔夫与千里香版本", "summary": "还有一说讲老渔夫发现香茶，遭寺僧和官员抢夺加害；白鹤真人收回神异，让伪善者受罚。", "source_ids": ["c_junshan_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "此版重在善恶报应，人物关系与白鹤携苗版不同，不合并成历史纪事。", "allowed_opening": "地方流传着这样一个故事……", "publication_status": "source_checked_synopsis"}, {"id": "story_dhp_scholar", "tea_ids": ["tea_048"], "title": "丁显报恩与状元红袍", "story_kind": "folklore", "version": "农业农村部所属网站2020年掌故栏：丁显披袍版本", "summary": "大红袍一说称，丁显赶考途中获僧人以茶相助，中状元后回来报恩，将红袍披在茶树上。", "source_ids": ["c_dhp_legend"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "原页明确称得名传说有多种；治好腹痛的情节不作医学证据，也不证明母树的确切树龄。", "allowed_opening": "地方流传着这样一个故事……", "publication_status": "source_checked_synopsis"}, {"id": "story_east03_qijing_songbin", "tea_ids": ["tea_gi_8348d4e56e"], "title": "宋滨授茶与七境堂", "story_kind": "folklore", "version": "本轮已读来源所载版本", "summary": "罗源地方茶文化报道转述：宋滨隐居当地，把种茶方法教给乡民，后人建七境堂纪念。此为当地流传的授茶传说，说明社区怎样解释茶事与祭祀的联系；不据此确定七境茶的创制年代。", "source_ids": ["east03_qijing"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "报道本身以“相传”叙述；宋滨身份、时代与建堂年代未据原始文献核验。", "publication_status": "source_supported"}, {"id": "story_east03_qilan_selection", "tea_ids": ["tea_gi_7e80585dc5"], "title": "溪边老茶树与白芽奇兰选育", "story_kind": "modern_history", "version": "本轮已读来源所载版本", "summary": "据县茶叶站人员访谈，何锦能1981年秋在彭溪村茶丛发现芽色偏白、制茶有兰香的老茶树。当地随后通过单株选育与无性繁殖发展白芽奇兰，展示了从茶农观察到品种研究的现代过程。", "source_ids": ["east03_qilan", "east03_qilan_variety"], "source_status": "version_attested", "historical_status": "modern_reported_history", "earliest_primary_source": null, "notes": "人物访谈与品种认定报道；不是神话，母树树龄评估未直接入库。", "publication_status": "source_supported"}, {"id": "story_east03_yongfu_cross_strait", "tea_ids": ["tea_gi_18173f19f4"], "title": "谢东庆在永福种茶", "story_kind": "modern_history", "version": "本轮已读来源所载版本", "summary": "采访记述谢东庆寻找适合高山茶的产地后，于1997年初在永福经营茶园；其后持续建设茶园并引种樱花，吸引更多台农。故事反映两岸农业技术与生活经验的交流。", "source_ids": ["east03_yongfu_interview"], "source_status": "version_attested", "historical_status": "modern_reported_history", "earliest_primary_source": null, "notes": "", "publication_status": "source_supported"}, {"id": "story_east03_siming_three_fairies", "tea_ids": ["tea_siming_shierlei"], "title": "三女山与十二道雷的民间说法", "story_kind": "folklore", "version": "本轮已读来源所载版本", "summary": "赵伟伦的地方茶史文章记录一则传说：三位仙女采茶后在山潭游憩，迟未归天，十二道雷声催召后化为山峰，携带的茶叶留在山间。它用山形、雷声解释茶名，保存的是民间想象，并非茶树起源的科学或历史证明。", "source_ids": ["east03_siming_research"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "仅复述署名文章所载版本；其中天宫与化山均为神话情节，茶籽/茶叶以原文茶叶为准。", "publication_status": "source_supported"}, {"id": "story_east03_yangyan_naming", "tea_ids": ["tea_yangyan_gouqing"], "title": "新茶造型与“勾青”命名", "story_kind": "modern_history", "version": "本轮已读来源所载版本", "summary": "羊岩茶场自述记，茶人参加名优茶培训后，在既有临海蟠毫经验上反复试制新外形，以勾曲特点命名勾青。故事反映生产者在市场变化中开发地方名茶的经历。", "source_ids": ["east03_yangyan_producer"], "source_status": "version_attested", "historical_status": "modern_reported_history", "earliest_primary_source": null, "notes": "生产者公开自述，不把自述中的市场评价和独占首创作为独立鉴定结论。", "publication_status": "source_supported"}, {"id": "story_east03_qiandao_zhuang", "tea_ids": ["tea_qiandao_yuye"], "title": "庄晚芳在淳安指导新茶", "story_kind": "modern_history", "version": "本轮已读来源所载版本", "summary": "东南大学校友传记记载，庄晚芳1983年夏到淳安考察指导，并为千岛玉叶等新茶题名。它体现茶学工作者参与地方名茶恢复创新的现代经历；其他转载中的不同年份未强行合并。", "source_ids": ["east03_zhuang_bio"], "source_status": "version_attested", "historical_status": "modern_reported_history", "earliest_primary_source": null, "notes": "", "publication_status": "source_supported"}, {"id": "story_hb03_shengshui", "tea_ids": ["tea_gi_df6e7198aa"], "tea_names": ["圣水绿茶"], "title": "李显在圣水得茶献母的传说", "summary": "当地传说李显在竹山圣水得到茶叶，随后献给母亲武则天。这个版本将圣水茶乡与唐代人物相联系。", "source_ids": ["s_hb03_shengshui"], "story_kind": "folklore", "version": "所列现代来源收录的地方版本", "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "十堰日报以“相传”引述；没有查到唐代原始献茶档案。删除原报道中返老还童及其所谓硒解释，不作为史实或功效。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_hb03_baiquan", "tea_ids": ["tea_gi_9124dec150"], "tea_names": ["柏泉绿茶"], "title": "柏泉古井与寺院煮茶", "summary": "地方传说中，寺院周边茶农用柏泉古井水浇茶园、煮茶，寺僧和往来禅客喜爱这一味茶。故事让古井、茶园和景德寺联系起来。", "source_ids": ["s_hb03_baiquan"], "story_kind": "folklore", "version": "所列现代来源收录的地方版本", "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "商务部老字号数字博物馆所载地方版本；未核其援引旧志原件，不据此确定古井始建年代、历史茶名或现代茶连续传承年限。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_hb03_baizhang", "tea_ids": ["tea_gi_c6f4752b82"], "tea_names": ["百丈潭茶"], "title": "杨泗将军镇龙与百丈潭地名", "summary": "通城流传青龙、黄龙作恶，杨泗将军奉命缉拿的故事。青龙逃走时踏出深潭，后被镇住化为青龙山；黄龙也化为黄龙山。百丈潭因而成为地方记忆中的神异山水。", "source_ids": ["s_hb03_baizhangstory"], "story_kind": "folklore", "version": "所列现代来源收录的地方版本", "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "这是产地地名传说，仅作百丈潭茶的地域文化背景；来源未说茶树由龙变成，也未证明此茶始于传说年代。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_hb03_luotian", "tea_ids": ["tea_gi_a4b41cf6dc"], "tea_names": ["罗田香露茶"], "title": "王妃在香炉观种茶的传说", "summary": "罗田地方版本说，一位喜爱茶事的北宋王妃厌倦宫廷生活，带侍女离宫，来到山水环抱的香炉观，建观并种下带来的茶树，过起隐居生活。", "source_ids": ["s_hb03_luotian"], "story_kind": "folklore", "version": "所列现代来源收录的地方版本", "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "荆楚网采访明确称“传说”；王妃未有可核姓名，宫廷携种、建观和宋代起源均未获得原始史料证实。", "allowed_opening": "当地流传着这样一个故事……", "publication_status": "reference", "collected_on": "2026-10-13"}, {"id": "story_sw03_magu", "tea_ids": ["tea_gi_61d4ff82d2"], "tea_names": ["麻姑茶"], "title": "麻姑仙女与地方茶名", "summary": "抚州地方文化把麻姑献寿、沧海桑田等仙女故事与麻姑山联系，也把麻姑茶、麻姑酒等特产放进这一地方叙事。", "story_kind": "folklore", "source_ids": ["sw03_magu_culture"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "文化展资料证明地方故事的流传；未称仙女发明茶，也不以献寿故事证明延寿功效。", "version": "本轮所读来源版本", "publication_status": "source_reviewed"}, {"id": "story_sw03_baojing_gold", "tea_ids": ["tea_gi_7a5798befb"], "tea_names": ["保靖黄金茶"], "title": "一两黄金一两茶的赏金故事", "summary": "湖南林业部门刊载的地方叙述转引县志：明代一位道台途经黄金寨，品尝当地茶后赞赏，并赏黄金一两。由此衍生“一两黄金一两茶”的茶名故事。", "story_kind": "folklore", "source_ids": ["sw03_baojing"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "此为现代官方页面转述的故事版本，未核见明代或县志原本；不据此断定实际价格、贡茶制度或治病效果。", "version": "本轮所读来源版本", "publication_status": "source_reviewed"}, {"id": "story_sw03_longji_pantianhong", "tea_ids": ["tea_gi_8212063f8c"], "tea_names": ["龙脊茶"], "title": "潘天红为茶农请愿", "summary": "龙胜地方讲述称，清乾隆年间龙脊茶被列为贡品后，茶农因以茶代税而难以靠售茶谋生。瑶族首领潘天红为民请愿，推动茶叶重新上市交易。这一故事今天仍在当地茶艺培训中讲授。", "story_kind": "historical_anecdote", "source_ids": ["sw03_longji_story"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "来源使用“据记载”，但未列原始文献；收录为地方历史轶事版本，不能据此确认具体茶税制度、年代或人物事迹。", "version": "本轮所读来源版本", "publication_status": "source_reviewed"}, {"id": "story_sw03_jietan_concubine", "tea_ids": ["tea_sw03_jietan"], "tea_names": ["碣滩茶"], "title": "皇妃带茶回京的传说", "summary": "怀化地方介绍讲述：一位皇妃从沅陵故乡回京，夜泊碣滩，尝到山民献上的茶后带回京城；皇帝与群臣赞赏，随后命当地制作贡茶。", "story_kind": "folklore", "source_ids": ["sw03_jietan"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "来源版本称唐睿宗娘娘胡凤姣；人物身份和贡茶制度未获原始史料核实，仅证明当代有此地方传说。", "version": "本轮所读来源版本", "publication_status": "source_reviewed"}, {"id": "story_sw03_linglong_mother", "tea_ids": ["tea_sw03_guidonglinglong"], "tea_names": ["桂东玲珑茶"], "title": "山母仙三授茶法", "summary": "玲珑村传说，一位山母仙怜悯迁来谋生的乡民，夜里骑马进村，把制茶方法向各家传授三遍，天亮前腾云离去。地方把山顶的“马归槽”积水石槽与这段故事相联系。", "story_kind": "folklore", "source_ids": ["sw03_linglong"], "source_status": "version_attested", "historical_status": "not_established_as_history", "earliest_primary_source": null, "notes": "来源明确以“相传”引出；属于解释地方工艺与地名的民间故事，不是明末清初制茶史的原始证明。", "version": "本轮所读来源版本", "publication_status": "source_reviewed"}, {"id": "story03_yandang_monkey", "title": "雁荡猴茶报恩的故事", "kind": "folklore", "historical_status": "not_established_as_history", "tea_ids": ["tea_ext_6dad12734a"], "source_ids": ["additional03_pws_yandang"], "summary": "出版社介绍转述一种猴茶故事：山僧在冬季接济山猴，猴在晚春以高山茶叶回报。这个版本把山地采茶环境与知恩报恩的主题联系起来。", "notes": "来源称引自《清稗类钞》，本轮未见古籍原件；不据此证明猴采茶的真实性，也不把它当现代雁荡毛峰名称起源。", "checked_on": "2026-10-13"}] Classification and coverage Chinese original / 中文原文：分类与覆盖 {"checkedOn":"2026-10-14","scope":"An actively maintained Chinese tea encyclopedia. Local teas, product types and crafts are included according to sources. No closed, verified nationwide master list exists, so the current count is not treated as every tea name.","counts":{"teas":300,"processProfiles":276,"multidimensionProfiles":24,"classLevelProcessProfiles":8,"researchProcessProfiles":3,"sharedCultivarProcessProfiles":4,"regionalExampleProcessProfiles":8,"candidateTeas":0,"unstructuredProcessProfiles":24,"inheritedCollectedProfiles":206,"sources":1150,"cultureSummaries":26,"stories":37,"cultivars":30,"excerptOnlyClaims":325,"excerptSources":137},"backlog":["Currently 300 tea records; 24 still await structured processing stages. A named processing summary is not a complete production protocol.","Current specimen-image coverage: 272/300. All 12 of the original 12 remain unresolved, with 16 additional later catalogue entries awaiting verification.","Checks against annexes to Announcements 640 and 646 are incorporated in this edition. Other GI batches, heritage lists at all levels, county gazetteers and local standards still require continued work; nationwide exhaustiveness is not claimed.","Sensory-quality sections now cover every tea name. Unobtained evidence for the five dimensions, measured tasting scores and the earliest historical sources remain unknown."],"rows":[{"id":"tea_001","name":"Xihu Longjing","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_002","name":"Dongting Biluochun","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_003","name":"Anji Baicha","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_004","name":"Huangshan Maofeng","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_005","name":"Lu'an Guapian","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_006","name":"Taiping Houkui","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_007","name":"Xinyang Maojian","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_008","name":"Duyun Maojian","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_009","name":"Enshi Yulu","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_010","name":"Lushan Yunwu Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_011","name":"Mengding Ganlu","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_012","name":"Zhuyeqing Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_013","name":"Nanjing Yuhua Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_014","name":"Guzhu Zisun Tea","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_015","name":"Wuyuan Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_016","name":"Pingshui Pearl Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_017","name":"Kaihua Longding","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_018","name":"Jingshan Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_019","name":"Dafo Longjing Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_020","name":"Songyang Yinhou","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_021","name":"Rizhao Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_022","name":"Laoshan Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_023","name":"Hanzhong Xianhao","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_024","name":"Wuzi Xianhao","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_025","name":"Meitan Cuiya Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_026","name":"Yongchuan Xiuya","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_027","name":"Gougunao Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_028","name":"Shucheng Xiaolanhua","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_029","name":"Jingting Lüxue","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_030","name":"Yongxi Huoqing","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_031","name":"Wuzhou Juyan Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_032","name":"Guzhang Maojian","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_033","name":"Lingyun Baihao Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_034","name":"Fuding White Tea","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_035","name":"Zhenghe White Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_036","name":"Baihao Yinzhen (Silver Needle)","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_037","name":"Baimudan (White Peony)","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_038","name":"Gongmei","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_039","name":"Shoumei","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_040","name":"Junshan Yinzhen","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_041","name":"Mengding Huangya (Mengding Yellow Bud Tea)","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_042","name":"Huoshan Huangya","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_043","name":"Pingyang Huangtang","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_044","name":"Weishan Maojian","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_045","name":"Huang Dacha","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_046","name":"Anxi Tieguanyin","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_047","name":"Wuyi Rock Tea (Wuyi Yancha)","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_048","name":"Dahongpao","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_049","name":"Wuyi Rougui","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_050","name":"Wuyi Shuixian","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_051","name":"Tie Luohan Wuyi Rock Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_052","name":"Bai Jiguan Wuyi Rock Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_053","name":"Shui Jingui Wuyi Rock Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_054","name":"Bantianyao Wuyi Rock Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_055","name":"Fenghuang Dancong","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_056","name":"Huang Jingui Oolong Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_057","name":"Yongchun Foshou Oolong Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_058","name":"Zhangping Shuixian","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_059","name":"Dong Ding Oolong","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_060","name":"Wenshan Baozhong Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_061","name":"Oriental Beauty Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_062","name":"Muzha Tieguanyin Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_063","name":"Qimen Black Tea (Keemun)","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_064","name":"Dianhong (Yunnan black tea)","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_065","name":"Zhengshan Xiaozhong (Lapsang Souchong)","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_066","name":"Jinjunmei Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_067","name":"Tanyang Gongfu","status":"collected","process":true,"history":true,"culture":true,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_068","name":"Bailin Gongfu Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_069","name":"Zhenghe Gongfu Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_070","name":"Ninghong Gongfu Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_071","name":"Yihong Gongfu Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_072","name":"Yingde Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_073","name":"Jiuqu Hongmei Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_074","name":"Chuanhong Gongfu Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_075","name":"Zunyihong Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_076","name":"Sun Moon Lake Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_077","name":"Anhua Dark Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical leads","Cultural clues specific to the tea name","Tea-specific industry materials","Cross-checking the earliest primary records and disputed claims","Systematic search for direct human research on the specific tea","Measured brewing conditions and sample differences","Image and asset permissions","The earliest primary text has not been obtained; no sole creation year is asserted."]},{"id":"tea_078","name":"Fuzhuan Brick Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Historical 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sources."]},{"id":"tea_gi_c6f4752b82","name":"Baizhangtan Tea","status":"collected","process":true,"history":false,"culture":false,"industry":true,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_a4b41cf6dc","name":"Luotian Xianglu Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_81ad8859c2","name":"Quxi Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical 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sources."]},{"id":"tea_gi_9124dec150","name":"Baiquan Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_df7eef725d","name":"Dawu Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_7a5798befb","name":"Baojing Huangjin Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_7fec57555d","name":"Taiqing Shuangshang Lüya Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_cf1ccd1c08","name":"Taoyuan Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_7cca2b59cb","name":"Dongjiang Lake Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_fa1cd9fede","name":"Changsha Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_5baf8efacf","name":"Changde Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_b88a53b514","name":"Anhua Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_a9ab920676","name":"Pingjiang Smoked Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_c8de65d426","name":"Rucheng Baimao Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_0b1b66c20b","name":"Zhaoping Yinshan Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_d514e708ad","name":"Guilin Osmanthus Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_9a1852e275","name":"Kaishan Baimao Tea","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_cfd997e7e0","name":"Jinxiu Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_155fd2d72b","name":"Qintang Maojian Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_8212063f8c","name":"Longji Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_368806c02c","name":"Baise Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_9158d0080a","name":"Muzi Apo Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_478b5c2bfb","name":"Gupa Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_b33d5964a6","name":"Lingshan Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_f0d0dca14b","name":"Damiaoshan Black Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_f605d0b7e3","name":"Xingye Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_517187f041","name":"Nandan Liulong Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_5d2fccaae5","name":"Nanchuan Dashu Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_5e438638d4","name":"Nanchuan Jinfo Yucui Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_2b20550a20","name":"Xiushan Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_gi_3f34d1d06f","name":"Longnan Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Primary origin texts, local culture and story versions require corroboration from independent historical sources."]},{"id":"tea_yixing_hong","name":"Yixing Hong","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":[]},{"id":"tea_qiandao_yuye","name":"Qiandao Yuye","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":[]},{"id":"tea_yangyan_gouqing","name":"Yangyan 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Hong","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Continue verifying the earliest original documents and local versions."]},{"id":"tea_ext_7bb0c4aaee","name":"Leishan Yinqiu Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Continue verifying the earliest original documents and local versions."]},{"id":"tea_ext_205704ee5f","name":"Leigongshan Hongqiu Tea","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Continue verifying the earliest original documents and local versions."]},{"id":"tea_ext_1d6a9bb749","name":"Tunxi Green 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creation and naming have not yet been confirmed.","Complete processing parameters specific to this named product were not obtained in this round. The process field distinguishes product raw materials, examples from the same farm or region, and basic category-level processes."]},{"id":"tea_ext_d289b99738","name":"Yigong Hong","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Original records of its first creation and naming have not yet been confirmed.","Complete processing parameters specific to this named product were not obtained in this round. The process field distinguishes product raw materials, examples from the same farm or region, and basic category-level processes."]},{"id":"tea_v11_qinling_quanming","name":"Qinling Quanming","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_zhenba_maojian","name":"Zhenba Maojian","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":[]},{"id":"tea_v11_tongcheng_xiaohua","name":"Tongcheng Xiaohua","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The earliest creation records have not been verified","No verified product photograph collected","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_jingxian_lanxiang","name":"Jingxian Lanxiang","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The complete text of the 2025 updated local standard has not been obtained","The protection areas of Jingxian Lanxiang and Tingxi Lanxiang are not automatically equivalent","No verified product photograph collected","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_shangrao_baimei","name":"Shangrao Baimei","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Sensory tables for all grades of the three product types have not been obtained","Original records of its earliest creation have not been verified","No verified product photograph collected","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_xiaobuyan","name":"Xiaobu Yan Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The creation date and brand-registration year still need to be distinguished","No verified product photograph collected","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_lanxi_maofeng","name":"Lanxi Maofeng","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Creation history currently supported only by a local-media search excerpt","No verified product photograph collected","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_nanshan_shoumei","name":"Nanshan Shoumei","status":"collected","process":false,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The specific original process text has not been obtained; generic green-tea steps are not filled in.","Direct access to the intangible heritage list returned 403; only an excerpt was verified","No verified product photograph collected","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_chongqingpipa","name":"Chongqing Pipa Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The Maofeng material phrase “one bud and two newly unfolding buds” appears erroneous and is not rewritten as a definite specification.","Ancient tribute-tea narratives and the exact creation year require original documents.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_nanjiangdaye","name":"Nanjiang Daye Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_wanyuanfuxi","name":"Wanyuan Selenium-Rich Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_hongya","name":"Hongya Green Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The ancient-text quotation has only been checked in a modern historical compilation.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_dazhubai","name":"Dazhu Baicha","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The interview’s early GI month conflicts with other registration leads; its month is not adopted.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_fenggang","name":"Fenggang Zinc- and Selenium-Rich Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The statement 'tea moisture around 70%' in the tea-base baking paragraph on page 1835 has a questionable relationship to the preceding values and was not adopted as an operating parameter.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_shiqiantai","name":"Shiqian Tai Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The process is absent from these protection requirements; another primary technical specification is still needed.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_yunlong","name":"Yunlong Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The original site requirement “south-facing slope (shady slope)” is directionally questionable, so its orientation is not transcribed.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_fanjingcuifeng","name":"Fanjingshan Cuifeng Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The initial creation year and original historical archives remain to be verified.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_sw11_bananyinzhen","name":"Banan Yinzhen","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The brand's founding year and product grading standard have not been obtained.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_beigang_maojian","name":"Beigang Maojian","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The original's old administrative name Kangwang Township, Yueyang County is not directly rewritten as the current administrative area.","No grading standard or current-season evaluation sample has been obtained.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_renhua_green","name":"Renhua Baimao Tea (Green Tea)","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_renhua_black","name":"Renhua Baimao Tea (Black Tea)","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Annex C gives both 2–6 hours of oxidation and 8–10 hours as optimal in production, with a suspected humidity wording error. These were not silently harmonised.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_yanxishan_baimaojian","name":"Yanxishan Baimaojian","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["The protected area must follow the map in Annex A of the standard. No expanded township list is supplied this round.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_matu_green","name":"Matu Green Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_tianshan_green","name":"Tianshan Green Tea","status":"collected","process":true,"history":true,"culture":true,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Complete primary-processing parameters have not been obtained; procedures for other green teas are not used to fill them.","The form and identity of some illustrations in the official long image remain unclear; they were not approved as finished-tea specimen images.","Accurately matched finished-tea photographs still require individual verification."]},{"id":"tea_v11_yuyao_pubuxianming","name":"Yuyao Pubu Xianming","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Original historical and cultural documents not yet collected","No specific photograph of this tea has been verified","Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_v11_huanggangshan_yulv","name":"Huanggangshan Yulü","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Original historical and cultural documents not yet collected","No specific photograph of this tea has been verified","Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_v11_yichang_yihong","name":"Yichang Yihong","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Original historical and cultural documents not yet collected","No specific photograph of this tea has been verified","Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_v11_jiangxia_bifang","name":"Jiangxia Bifang","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Original historical and cultural documents not yet collected","No specific photograph of this tea has been verified","Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_v11_taojiang_zhuye","name":"Taojiang Zhuye","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Original historical and cultural documents not yet collected","No specific photograph of this tea has been verified","Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_42f82fcb6d","name":"Yishui Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_f8b9dfe595","name":"Junan Green Tea","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_5c2ad48773","name":"Jiaonan Green Tea","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_80d5f7186b","name":"Rushan Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_87827dbee1","name":"Changqing Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_6f2cd99a98","name":"Taishan Green Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_a15e41d10b","name":"Haiqing Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_3276fc8500","name":"Taishan Black Tea","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_d43b2a4a93","name":"Yantai Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_04ce574aa6","name":"Tongbai Yuye Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_7e888bb88d","name":"Fuli Tea","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_513dc9912d","name":"Qionglai Wenjun Tea","status":"collected","process":false,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_6b7fe1a58c","name":"Poliu Niangniang Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_8c2dca8660","name":"Dushan Gaozhai Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_b127cfc179","name":"Mengku Dayezhong Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_174b271485","name":"Laomudeng Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_7568bb56a8","name":"Pingli Nüwa Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_1391f2f354","name":"Shangnan Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]},{"id":"tea_gi646_552a0b5169","name":"Zhen'an Xiangyuan Tea","status":"collected","process":true,"history":false,"culture":false,"industry":false,"teaSpecificHumanEvidence":"unknown_not_systematically_searched","missing":["Accurately matched finished-tea photographs still require individual verification.","Historical origins and culture still require verification from identified primary historical sources."]}]} Chinese original / 中文原文：{"checkedOn": "2026-10-14", "scope": "持续主动编纂的中国茶百科。已有地方茶、产品类型和技艺条目按来源收录；没有已核验的全国封闭总表，不把当前数量当作所有茶名。", "counts": {"teas": 300, "processProfiles": 276, "multidimensionProfiles": 24, "classLevelProcessProfiles": 8, "researchProcessProfiles": 3, "sharedCultivarProcessProfiles": 4, "regionalExampleProcessProfiles": 8, "candidateTeas": 0, "unstructuredProcessProfiles": 24, "inheritedCollectedProfiles": 206, "sources": 1150, "cultureSummaries": 26, "stories": 37, "cultivars": 30, "excerptOnlyClaims": 325, "excerptSources": 137}, "backlog": ["当前300条茶档案；24条尚待结构化工序。具名加工摘要不等于完整生产规程。", "当前实物图覆盖272/300；原12款仍有12款，后续目录另有16款待核。", "第640号与646号附件核对已纳入本版；仍需继续其他批次地标、各级非遗、县志及地方标准，未宣称全国穷尽。", "品质感官栏目已覆盖所有茶名；未取得的五项证据、实测审评分数与最早史料保持未知。"], "rows": [{"id": "tea_001", "name": "西湖龙井", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_002", "name": "洞庭碧螺春", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_003", "name": "安吉白茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_004", "name": "黄山毛峰", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_005", "name": "六安瓜片", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_006", "name": "太平猴魁", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_007", "name": "信阳毛尖", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_008", "name": "都匀毛尖", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_009", "name": "恩施玉露", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_010", "name": "庐山云雾", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_011", "name": "蒙顶甘露", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_012", "name": "竹叶青", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_013", "name": "南京雨花茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_014", "name": "顾渚紫笋", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_015", "name": "婺源绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_016", "name": "平水珠茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_017", "name": "开化龙顶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_018", "name": "径山茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_019", "name": "大佛龙井", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_020", "name": "松阳银猴", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_021", "name": "日照绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_022", "name": "崂山绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_023", "name": "汉中仙毫", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_024", "name": "午子仙毫", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_025", "name": "湄潭翠芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_026", "name": "永川秀芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_027", "name": "狗牯脑", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_028", "name": "舒城小兰花", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_029", "name": "敬亭绿雪", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_030", "name": "涌溪火青", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_031", "name": "婺州举岩", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_032", "name": "古丈毛尖", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_033", "name": "凌云白毫茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_034", "name": "福鼎白茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_035", "name": "政和白茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_036", "name": "白毫银针", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_037", "name": "白牡丹", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_038", "name": "贡眉", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_039", "name": "寿眉", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_040", "name": "君山银针", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_041", "name": "蒙顶黄芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_042", "name": "霍山黄芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_043", "name": "平阳黄汤", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_044", "name": "沩山毛尖", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_045", "name": "黄大茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_046", "name": "安溪铁观音", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_047", "name": "武夷岩茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_048", "name": "大红袍", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_049", "name": "武夷肉桂", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_050", "name": "武夷水仙", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_051", "name": "铁罗汉", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_052", "name": "白鸡冠", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_053", "name": "水金龟", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_054", "name": "半天妖", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_055", "name": "凤凰单丛", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_056", "name": "黄金桂", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_057", "name": "永春佛手", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_058", "name": "漳平水仙", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_059", "name": "冻顶乌龙", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_060", "name": "文山包种", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_061", "name": "东方美人", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_062", "name": "木栅铁观音", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_063", "name": "祁门红茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_064", "name": "滇红", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_065", "name": "正山小种", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_066", "name": "金骏眉", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_067", "name": "坦洋工夫", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_068", "name": "白琳工夫", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_069", "name": "政和工夫", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_070", "name": "宁红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_071", "name": "宜红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_072", "name": "英德红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_073", "name": "九曲红梅", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_074", "name": "川红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_075", "name": "遵义红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_076", "name": "日月潭红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_077", "name": "安化黑茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_078", "name": "茯砖茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_079", "name": "千两茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_080", "name": "六堡茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_081", "name": "泾阳茯茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_082", "name": "青砖茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_083", "name": "雅安藏茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_084", "name": "六安篮茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_085", "name": "普洱生茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_086", "name": "普洱熟茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_087", "name": "福州茉莉花茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_088", "name": "横州茉莉花茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_089", "name": "苏州茉莉花茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_090", "name": "珠兰花茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_091", "name": "桂花窨制茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史线索", "茶名级文化线索", "茶品级产业资料", "最早原始史料与争议交叉核验", "茶种级直接人体研究系统检索", "冲泡条件实测与样品差异", "图片与素材授权", "最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_fb5fd536bf", "name": "日铸茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_11a8b1fb0e", "name": "会稽龙井", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_9348503c18", "name": "蒙顶石花", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_3b5b2d35ac", "name": "休宁松萝", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_cbe9240b79", "name": "岳西翠兰", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_0b6678b3df", "name": "金坛雀舌", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_30a87c829d", "name": "茅山青锋", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_00f1a4a1f5", "name": "安化松针", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_4cb2cfc294", "name": "石门银峰", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_85340a5168", "name": "武阳春雨", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_24fad7e81b", "name": "鸠坑毛尖", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_8504fac9c8", "name": "泰顺三杯香", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_4cc8b32d3d", "name": "惠明茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_f675426b8d", "name": "江山绿牡丹", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_7d8832a7a1", "name": "桂平西山茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_4a08c44ecf", "name": "太湖翠竹", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_c895a74db8", "name": "遵义毛峰", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_97ed8f492a", "name": "长盛川青砖茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_d5231e6c0f", "name": "下关沱茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_751d3b91a9", "name": "宁洱普洱贡茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_e97fdbf20f", "name": "易武贡茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_0bb9227f66", "name": "勐海普洱茶制作技艺（大益）", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_ext_434db1960c", "name": "德昂族酸茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献尚未取得，不断言唯一创制年份。"]}, {"id": "tea_gi_57c6b2c461", "name": "金山翠芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_c985ef40e6", "name": "阳羡雪芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_8974da6e36", "name": "天目湖白茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_5a61fa70ca", "name": "无锡毫茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_66a4ff40bd", "name": "茅山长青", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_9d0bf3faae", "name": "桐庐雪水云绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_a958a1447f", "name": "天目青顶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_e0d43607d2", "name": "莫干黄芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_98059650a2", "name": "磐安云峰", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_9a232a885b", "name": "温州早茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_35da0a37f6", "name": "青田御茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_523083d448", "name": "遂昌龙谷茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_1248f38a5b", "name": "箬阳龙珍", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_9cac2be279", "name": "上虞觉农翠茗茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_99353e409b", "name": "建德苞茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_b406bfc482", "name": "衢州玉露茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_62813185d2", "name": "奉化曲毫（茶）", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_7b489a84b3", "name": "大田高山茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_89ec2b3f6d", "name": "北苑贡茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_ed34a197ec", "name": "寿宁高山茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_8348d4e56e", "name": "七境茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_7e80585dc5", "name": "平和白芽奇兰", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_9bf3abebed", "name": "永泰绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_c060fbf891", "name": "孔坑茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_dc3b7b1118", "name": "龙岩斜背茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_98399c13e2", "name": "邵武碎铜茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_18173f19f4", "name": "永福高山茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_88ebb75dcf", "name": "诏安八仙茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_4a41be6cce", "name": "浮梁茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_8909e6a2a0", "name": "三清山白茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_b38d01f2f9", "name": "修水宁红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_b1c2cb975e", "name": "铅山河红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_61d4ff82d2", "name": "麻姑茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_563aad30fe", "name": "铜鼓宁红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_83e67ed06f", "name": "黎川白茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_23c8fbb81c", "name": "资溪白茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_f26276a16c", "name": "宜丰盈科泉茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_aff73ab1b2", "name": "靖安白茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_d32a801896", "name": "鹤峰茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_69901e5df8", "name": "伍家台贡茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_df6e7198aa", "name": "圣水绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_15fb8916d1", "name": "武当道茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_b3dee2943d", "name": "屈乡丝绵茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_22aba26bd6", "name": "孝感龙剑茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_a0ac5a4dbe", "name": "五峰宜红茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_82af3f51fb", "name": "马坡茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_2eb5112fa0", "name": "木鱼绿茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_dabd5ddd93", "name": "宜都宜红茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_2b72d3ddb0", "name": "磨坪贡茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_13735aba23", "name": "玉泉仙人掌茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_091909dd99", "name": "兴山白茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_302d3aaf92", "name": "咸安砖茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_10ac29aa1c", "name": "峡州碧峰", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_e13838b8b3", "name": "远安黄茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_5e34535b15", "name": "江夏光明茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_5f734b170c", "name": "九宫山茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_1561033466", "name": "唐崖茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_9929edf275", "name": "董河碧珍茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_c6f4752b82", "name": "百丈潭茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": true, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_a4b41cf6dc", "name": "罗田香露茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_81ad8859c2", "name": "曲溪绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_60d8744f48", "name": "孝感红", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_b509c1cc34", "name": "利川红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_2f571707fd", "name": "通山红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_9124dec150", "name": "柏泉绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_df7eef725d", "name": "大悟茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_7a5798befb", "name": "保靖黄金茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_7fec57555d", "name": "太青双上绿芽茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_cf1ccd1c08", "name": "桃源红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_7cca2b59cb", "name": "东江湖茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_fa1cd9fede", "name": "长沙绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_5baf8efacf", "name": "常德红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_b88a53b514", "name": "安化红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_a9ab920676", "name": "平江烟茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_c8de65d426", "name": "汝城白毛茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_0b1b66c20b", "name": "昭平银杉茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_d514e708ad", "name": "桂林桂花茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_9a1852e275", "name": "开山白毛茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_cfd997e7e0", "name": "金秀红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_155fd2d72b", "name": "覃塘毛尖茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_8212063f8c", "name": "龙脊茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_368806c02c", "name": "百色红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_9158d0080a", "name": "木梓阿婆茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_478b5c2bfb", "name": "古琶茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_b33d5964a6", "name": "灵山绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_f0d0dca14b", "name": "大苗山红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_f605d0b7e3", "name": "兴业茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_517187f041", "name": "南丹六龙茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_5d2fccaae5", "name": "南川大树茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_5e438638d4", "name": "南川金佛玉翠茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_2b20550a20", "name": "秀山茶叶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_gi_3f34d1d06f", "name": "陇南绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["起源原始文献、地方文化与故事版本须以独立历史来源补证。"]}, {"id": "tea_yixing_hong", "name": "宜兴红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_qiandao_yuye", "name": "千岛玉叶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_yangyan_gouqing", "name": "羊岩勾青", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_wanghai", "name": "望海茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_anding_yunwu", "name": "安顶云雾茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_quangang_huibai", "name": "泉岗辉白", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_changshan_yinhao", "name": "常山银毫", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_linhai_panhao", "name": "临海蟠毫", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_putuo_focha", "name": "普陀佛茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_dongbai_chunya", "name": "东白春芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_siming_shierlei", "name": "四明十二雷", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_pujiang_chunhao", "name": "浦江春毫", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_a4c52c3e45", "name": "采花毛尖", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_6979cdbd9a", "name": "龙峰茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_f8834f9ae7", "name": "英山云雾茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_5c097a1e96", "name": "邓村绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_d276d61e58", "name": "越红工夫", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_062e7fd02e", "name": "湖红工夫", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_c3333dda4c", "name": "岭头单丛", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_bbef0e386b", "name": "梨山乌龙", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_75b0d55700", "name": "米砖茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_hb03_f8b5267343", "name": "重庆沱茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_sw03_shuangjinglv", "name": "双井绿", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_sw03_jietan", "name": "碣滩茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_sw03_nanyueyunwu", "name": "南岳云雾茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_sw03_guidonglinglong", "name": "桂东玲珑茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_sw03_xufulongya", "name": "叙府龙芽", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_sw03_gaoqiaoyinfeng", "name": "高桥银峰", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_sw03_shuiman", "name": "黎族水满茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_sw03_wuyuanmingmei", "name": "婺源茗眉", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_ext_8a82ab4d89", "name": "白沙绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_6b11cd42d8", "name": "五指山红茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_e86c42eb43", "name": "紫阳富硒茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_6573abf897", "name": "信阳红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_7bb0c4aaee", "name": "雷山银球茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_205704ee5f", "name": "雷公山红球茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_1d6a9bb749", "name": "屯溪绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_10897b1566", "name": "红乌龙", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_a4af828601", "name": "缙云黄茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_6dad12734a", "name": "雁荡毛峰", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_df1436a3a3", "name": "乌牛早茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_c084d44f0f", "name": "松溪绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早原始文献与各地方版本继续核查。"]}, {"id": "tea_ext_ad86ff045e", "name": "诸城绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["未核实古代地方志原页及连续种茶年代。", "未编造统一投茶量、冲泡水温和保健疗效。"]}, {"id": "tea_ext_c2019fd196", "name": "海阳绿茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["未读取统一地方产品工艺标准全文。", "古代县志引文未核原页；不编造传奇或疗效。"]}, {"id": "tea_ext_8707b9ff6b", "name": "林芝春绿", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["首次创制及命名的原始档案尚未确认。", "本轮未取得该具名商品完整专属加工参数；工艺栏区分产品原料、同场或产区实例及茶类基础流程。"]}, {"id": "tea_ext_d289b99738", "name": "易贡红", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["首次创制及命名的原始档案尚未确认。", "本轮未取得该具名商品完整专属加工参数；工艺栏区分产品原料、同场或产区实例及茶类基础流程。"]}, {"id": "tea_v11_qinling_quanming", "name": "秦岭泉茗", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_zhenba_maojian", "name": "镇巴毛尖", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": []}, {"id": "tea_v11_tongcheng_xiaohua", "name": "桐城小花", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["最早创制史料未核得", "实物图未采集", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_jingxian_lanxiang", "name": "泾县兰香", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["2025更新版地方标准全文未取得", "泾县兰香与汀溪兰香保护范围不自动等同", "实物图未采集", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_shangrao_baimei", "name": "上饶白眉", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["三花色各等级感官表未取得", "最早创制原始文献未核得", "实物图未采集", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_xiaobuyan", "name": "小布岩茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["创制年代与品牌登记年须继续分辨", "实物图未采集", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_lanxi_maofeng", "name": "兰溪毛峰", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["创制史目前仅地方媒体检索节选", "实物图未采集", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_nanshan_shoumei", "name": "南山寿眉", "status": "collected", "process": false, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["具体工艺原文未取得，暂不填通用绿茶步骤", "非遗名录直接请求403，仅节选核验", "实物图未采集", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_chongqingpipa", "name": "崇庆枇杷茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["毛峰原料句“一芽二芽初展”疑有文字错误，未改作确定规格。", "古代贡茶叙事、确切创制年待原始文献。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_nanjiangdaye", "name": "南江大叶茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_wanyuanfuxi", "name": "万源富硒茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_hongya", "name": "洪雅绿茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["古籍引文仅核到现代史志整理。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_dazhubai", "name": "大竹白茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["受访报道的早期地标月份与其他登记线索不一致，未采用其月份。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_fenggang", "name": "凤冈锌硒茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["第1835页烘坯段“茶叶水份在70%左右”与前段数值关系可疑，未当作操作参数。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_shiqiantai", "name": "石阡苔茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["加工流程在本次保护要求中缺项，仍需其他一手技术规范。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_yunlong", "name": "云龙茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["原文立地条件“南坡（阴坡）”方位表述有疑点，未转写方向。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_fanjingcuifeng", "name": "梵净山翠峰茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["初创年份和历史原始档案仍待核。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_sw11_bananyinzhen", "name": "巴南银针", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["品牌初创年份与商品分级标准未取得。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_beigang_maojian", "name": "北港毛尖", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["原文旧岳阳县康王乡行政称谓不直接转写为现行行政范围。", "未取得等级标准或当季审评样品。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_renhua_green", "name": "仁化白毛茶（绿茶）", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_renhua_black", "name": "仁化白毛茶（红茶）", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["附录C同时出现发酵2—6小时与生产8—10小时最宜，且湿度词有疑误；未擅自统一。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_yanxishan_baimaojian", "name": "沿溪山白毛尖", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["保护范围须以标准附录A地图为准，本次未扩写乡镇名单。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_matu_green", "name": "马图绿茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_tianshan_green", "name": "天山绿茶", "status": "collected", "process": true, "history": true, "culture": true, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["完整初制工序参数尚未取得；不以其他绿茶规程补齐。", "官方长图部分配图形态身份尚不清晰，未批准作成品实物图。", "准确成茶实物图尚待逐项核实。"]}, {"id": "tea_v11_yuyao_pubuxianming", "name": "余姚瀑布仙茗", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史文化原始文献未采集", "没有核验本茶具体实物图", "准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_v11_huanggangshan_yulv", "name": "黄岗山玉绿", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史文化原始文献未采集", "没有核验本茶具体实物图", "准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_v11_yichang_yihong", "name": "宜昌宜红", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史文化原始文献未采集", "没有核验本茶具体实物图", "准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_v11_jiangxia_bifang", "name": "江夏碧舫", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史文化原始文献未采集", "没有核验本茶具体实物图", "准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_v11_taojiang_zhuye", "name": "桃江竹叶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["历史文化原始文献未采集", "没有核验本茶具体实物图", "准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_42f82fcb6d", "name": "沂水绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_f8b9dfe595", "name": "莒南绿茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_5c2ad48773", "name": "胶南绿茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_80d5f7186b", "name": "乳山绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_87827dbee1", "name": "长清茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_6f2cd99a98", "name": "泰山绿茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_a15e41d10b", "name": "海青茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_3276fc8500", "name": "泰山红茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_d43b2a4a93", "name": "烟台茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_04ce574aa6", "name": "桐柏玉叶茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_7e888bb88d", "name": "复立茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_513dc9912d", "name": "邛崃文君茶", "status": "collected", "process": false, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_6b7fe1a58c", "name": "坡柳娘娘茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_8c2dca8660", "name": "独山高寨茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_b127cfc179", "name": "勐库大叶种茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_174b271485", "name": "老姆登茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_7568bb56a8", "name": "平利女娲茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_1391f2f354", "name": "商南茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}, {"id": "tea_gi646_552a0b5169", "name": "镇安象园茶", "status": "collected", "process": true, "history": false, "culture": false, "industry": false, "teaSpecificHumanEvidence": "unknown_not_systematically_searched", "missing": ["准确成茶实物图尚待逐项核实。", "历史起源与文化仍待具名一手史料核实。"]}]}