Oolong tea originates from Fujian and is produced in Fujian, Guangdong, and Taiwan. Organic tea is a non-polluting pure natural health drink. In the production areas without any pollution, fresh leaf raw materials produced according to organic agricultural production systems and methods are free from any chemical contamination during processing, packaging, storage and transportation, and are organic. The tea demonstration agency reviewed the certification of the tea. Its production process must be in accordance with technical specifications. First, organic oolong tea processing 1, fresh leaf raw materials (1) must be from the certification of organic tea garden. (2) It should be fresh and clean, in line with the oolong tea picking standards; fresh leaf raw materials do not contain pedicles, tea fruits and old leaves and other inclusions. (3) Picking should be done in a timely manner to avoid damage, timely entering the factory, keeping the raw materials fresh, and accepting and accepting the standards of different varieties, noon, dew, rain, and fresh leaves. The pile-distribution management shall be promptly cooled and wilted. Standards are processed in time to prevent deterioration of fresh leaf raw materials. (4) Instruments used to hold fresh leaves, such as tea baskets, baskets, etc., shall be cleaned and well-ventilated bamboo utensils. The amount of clothing shall not affect the quality of the fresh leaves, and no flexible packaging such as cloth bags or plastic bags shall be used. Avoid warming and reddening of fresh leaves and affect product quality. (5) During the process of loading, transporting and storing fresh leaves, attention should be paid to light pressure, thin booths, and frequent turning to reduce mechanical damage. Avoid heavy pressure, sun, rain, prevent fresh leaves warming deterioration, affect product quality. 2. Factory environment and equipment (1) Tea plants should be far away from toilets, septic tanks, garbage dumps, livestock ranches, and residential areas, and should avoid various kinds of actual and potential sources of pollution such as conventional farmland, conventional tea gardens, and industrial enterprises that discharge wastes. As far as possible to achieve convenient transportation, clean water, trees, beautiful environment. Prevent contamination that may come from outside the system. (2) Workshops, sites, and machinery should meet the requirements for peak oolong tea production. The walls and floors of the factory workshop should be clean and smooth to prevent harmful animals, insects and miscellaneous substances from contaminating the tea. (3) The factory shall establish facilities for changing clothes, washing, ventilating, moisture-proofing, mildew-proofing, rodent-proof and rubbish, and dumping of garbage. Physical, mechanical, and biological methods shall be used to eliminate flies, rats, cockroaches, and other harmful insects. The processing and domestic waste water in the plant area must be treated according to the environmental protection requirements, and the breeding conditions for harmful insects, bacteria and harmful microorganisms must be completely eliminated. Strengthen health management and formulate a system of environmental health management in the production process so that each stage of tea production does not touch the ground. (4) Machinery, utensils and other equipment used in processing must not contaminate tea, and must use equipment that does not contain contaminants. In particular, tea modeling equipment such as kneading machines, frying machines, instant charter machines, and ball tea machines are often replaced. Clean the cloth used for rubbing. 3, employees (1) production personnel must master the basic requirements and skills of organic oolong tea processing operations. (2) Persons engaged in organic tea processing must undergo physical examination before and every year, and those who are qualified in health can be employed. You must wash your hands, change clothes, change shoes, wear a working cap, and masks when entering the workplace. 4, processing technology and management (1) organic oolong tea processing Maocha and refined tea, in the production process must implement the "National Food Hygiene Law" and industry processing standards. Fresh leaves shall not touch the ground or lay a clean white cloth during drying, greening, fixing, rubbing, etc.; (2) Fresh leaf materials collected from organic tea gardens and conventional tea gardens must not be mixed and processed. It is best that two types of tea processing do not take place on the same day. (3) Organic oolong tea processing is only allowed to use mechanical, physical and natural fermentation methods such as shaking green, cool blue, heap green; prohibit the use and addition of any chemical synthesis of food additives, pigments, vitamins and other chemical substances. Organically certified flowers can be used to allow the use of natural fragrance-free flowers (eg Osmanthus fragrans, gardenia) spices. (4) The equipment and facilities of the processing plant should be rational in layout and processing process; according to the enterprise standards of Oolong tea products, the corresponding processing process and processing technology should be adopted according to the varieties, grades, morning, afternoon and evening of raw materials to ensure the organic oolong tea products. quality. (5) The processing plant should use renewable energy sources such as hydropower, solar energy, and biogas as much as possible to avoid using wood as the main fuel for tea processing plants. (6) In the management and processing of fresh leaves, the apparatus and machinery must prevent contamination of tea with harmful substances, such as protective agents (paints) for tools such as tea pots and bamboo baskets, and copper, lead, and other substances that are mechanically worn. In particular, the rubbing of machinery and modeling machinery, such as oolong tea speed charter, ball tea machine, fried machine and other tea on the pollution. Stainless steel machinery and food grade plastic tools are allowed. (7) The by-products of organic tea products after processing, such as tea grey, old stems or residues after deep processing, should be treated properly and can be made into tea garden fertilizers after detoxification treatment (construction, high-temperature fermentation). 5. Commercial tea and packaged commodity tea: (1) The organic oolong tea products of different grades after preliminary processing or fine processing shall have the natural quality characteristics of oolong tea (such as Tieguanyin, bergamot, narcissus, cinnamon, etc.) of each color variety. All kinds of commodities are required to have normal quality, no deterioration, no odor, and must not be mixed with non-tea inclusions. (2) Standards for physical standards (or physical samples for transactions) of organic oolong teas at various levels and levels of quality factors for sensory inspections, etc., are based on current national standards, industry standards, and local and corporate standards for conventional oolong teas. The relevant regulations prevail. (3) The main physicochemical indexes of organic oolong tea require moisture ≤ 6.5%, ash ≤ 6.5%, and powder ≤ 1.3%. (4) The health index of organic oolong tea must be in line with copper ≤ 30.0 mg/kg, aluminum ≤ 2 mg/kg, and all pesticide residues cannot be detected. Packaging and product identification (abbreviated) Second, organic oolong tea storage and storage 1, storage (1) storage of organic tea must meet the "People's Republic of China Food and Health Law" in the relevant provisions. Organic tea products should not be allowed to come into contact with chemical synthetic substances or come into contact with toxic, harmful, odor-prone, or easily contaminated objects. (2) The warehouse where organic tea is stored requires clean, moisture-proof, light-proof, and no smell, and it should be kept dry and ventilated. The surrounding environment should be clean and away from the polluted area. (3) Organic tea and conventional tea products must be stored separately, and dedicated warehouses should be established as much as possible. Products with different lot numbers, dates, and nicknames should be stored separately. A strict warehouse management file should be established. (4) The warehouse should be equipped with a dehumidifier and promote the preservation of organic tea under low temperature, nitrogen or vacuum. (5) Maintain the cleanliness and hygiene of the organic tea warehouse and do a good job of preventing rats, insects, and mildew. Smoking and spitting are prohibited. Artificial insecticides and rodenticides are strictly prohibited. 2. Transportation (1) The tools for transporting organic tea must be clean, dry and free from odors. It is forbidden to mix and transport mixed and toxic, harmful, odor-contaminated and easily contaminated items. (2) The quality of organic tea must be checked before loading, and the label, the article number and the goods can be transported only when the three are in compliance. The organic tea transport documents filled out must be legible, correct, and complete. (3) Transport packaging must be firm, clean and moisture-proof, and comply with the packaging regulations for organic tea. At both ends of the transport package, there should be obvious signs of transportation, including the originating station and the name of the arriving station, the tea product name, weight, number of pieces, and the address of the receiving and shipping unit. (4) Must be solid, rainproof, moistureproof, and sunproof during transportation. When loading and unloading, it should be lightly loaded and unloaded to prevent collision damage.
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