Quality Control of Jasmine Tea

Because jasmine tea is different from other teas, it uses baked green tea and jasmine flowers as raw materials, and has strict requirements on moisture and temperature in the processing process. Therefore, the quality management of scented tea should pay special attention to raw material management, scenting process management and environmental quality management.

1. Raw material management

Strengthen the procurement, acceptance and management of raw materials. Confirm that baked Qingmao tea and jasmine flowers come from green food certified origin. In particular, jasmine flowers should strictly control the pesticides and fertilizers used in the planting process, and make a distinction between grade An and AA of green food, so as to prevent pollution to tea blanks and decline in grade or do not meet the regulations and requirements of green food tea.

2. Scenting process management

According to the requirements of HACCP management, strictly monitor the "Hazard Analysis critical Control Point" set up in the machining process, and eliminate the waste and defective products in time. In the process of processing, the water content of tea billet was checked regularly, and the inspection of flower quantity, tea billet temperature, water content, jasmine flower shape, aroma, moisture and temperature of tea billet were strengthened. The quality of finished tea should be strictly controlled to meet the quality requirements of various flower color grades and scenting times; the moisture content of finished tea must meet all levels of finished tea standards, and the water content of scented tea should be close to but not more than the standard.

3. Environmental quality management

Because the tea billet has strong adsorption, it is easy to absorb the smoke smell and other peculiar smell in the surrounding environment. Therefore, it is necessary to strengthen environmental hygiene management, do a good job in the hygiene work in the workshop before production, the hygiene management of processing workers, no smoking in the workshop, and operators are not allowed to use cosmetics when entering the workshop. Scenting scented tea should ensure that it is carried out on a special floor, on a bamboo mat or in a bamboo basket, and shall not be piled directly on the cement floor. The packaging of scented tea should use the packaging materials specified by green food to avoid pollution to the tea leaves.

4. Production equipment management

Do a good job in the inspection and maintenance of production equipment to ensure smooth production in the process of scented tea processing, machines that need major maintenance, it is best to repair outside the workshop so as not to pollute the air in the workshop. Drying equipment should use electric heating as far as possible, using diesel and coal heating, hot blast stove as far as possible away from the scenting workshop.