“西施石笕茶”产品与生产技术标准解读  

Interpretion of Group Standards‘Xishi Shijian Tea’and‘Technological Regulation for Xishi Shijian Tea Production and Processing’

作　　者：金英 黄铁军 何乐芝 马亚平 姚一建 龚淑英[3] 王佳薇 范方媛[3] JIN Ying;HUANG Tiejun;HE Lezhi;MA Yaping;YAO Yijian;GONG Shuying;WANG Jiawei;FAN Fangyuan(Zhuji Agricultural and Rural Bureau,Zhuji 311899,China;Zhuji Tea Industry Association,Zhuji 311899,China;Tea Research Institute,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]诸暨市农业农村局,浙江诸暨311899 [2]诸暨市茶叶行业协会,浙江诸暨311899 [3]浙江大学茶叶研究所,浙江杭州310058

出　　处：《中国茶叶加工》2024年第2期79-83,共5页China Tea Processing

基　　金：西施石笕茶标准茶样制作、标准修订。

摘　　要：团体标准《西施石笕茶》(T/ZTXH-002)和《西施石笕茶生产加工技术规程》(T/ZTXH-001)于2023年进行了修订。文章系统解读这两项团体标准的主要内容,对西施石笕茶的特征要素、分级标准、品质要求、理化指标,以及形成典型特征品质的工艺流程及技术要求进行了解析。The group standards‘Xishi Shijian tea’(T/ZTXH-002)and‘Technological regulation for Xishi Shijian tea production and processing’(T/ZTXH-001)was revised in 2023.This study provided a systematic interpretion of the main contents of these two group standards,including the essential elements,grading criteria,quality requirements,physical and chemical indicators,as well as the tea processing methods and technical requirements that contribute to the typical characteristic quality of Xishi Shijian tea.

关 键 词：西施石笕茶 品质特征 理化指标 加工工艺 

分 类 号：TS272.7[农业科学—茶叶生产加工]