First, the pollution-free tea processing 1. The choice of processing plant. Tea factories should keep away from toilets, septic tanks, garbage dumps, livestock ranches and residential areas, avoid conventional farmland, conventional tea gardens, and industrial and other enterprises that emit wastes, and other real and potential sources of pollution. Gas fogging should be prohibited in the area around processing plants. Insecticides, organic phosphorus, organochlorine insecticides. Due to the sanitary requirements of the processing plant, the plant area requires sufficient water sources, good water quality, and quality water sources to meet drinking water requirements. Factory requirements: the surrounding ecological environment is good, there is no dust, green and beautify the environment around the plant area, the main roads should be paved with hard roads, and the factory area should be well drained. 2. Processing plant requirements. The workshop needs air circulation, bright light, and the walls and ground should be kept clean and easy to clean. Machines and utensils used for processing tea must be made of materials that do not contain contaminants. Before use, it must be washed with clean water. During the process of tea processing and after the end of processing, various equipment must be kept clean and sanitary. The factory shall establish appropriate facilities for changing clothes, washing, lighting, moisture, mildew, flies, rodents, locusts and rubbish. To eliminate pests, physical, mechanical, and biological methods are used. The processing plant must establish a complete health management system and record system. 3. Processing personnel's requirements. Persons engaged in the production of pollution-free tea must go through the processing training of pollution-free tea production, establish the basic concept of pollution-free tea processing, and be familiar with and master the operating procedures and skills of pollution-free tea processing. For those who directly engage in pollution-free tea processing, physical examinations must be conducted before and during each year of employment. Qualified health workers can be employed, and patients with infectious diseases or other diseases cannot take up posts. The processing personnel must maintain personal hygiene and must wash hands, change clothes, change shoes, wear work caps and masks when entering the job site. 4. Fresh leaf raw material. Non-polluting tea raw materials must come from pollution-free tea gardens to avoid mixing with conventional tea gardens. Fresh leaves are accepted into the factory by the inspectors, according to their varieties, old tenderness, uniformity, freshness, etc., to classify, weigh, register, return to the heap, and spread separately. The leaves that are mixed with old or young, or have poor redness due to red heat, should be distributed separately for downgrading. Fresh leaves that are contaminated with organic oils and gasoline cannot be used as tea raw materials for pollution-free tea. The raw materials of fresh leaves should be fresh and clean, and should not contain inclusions such as peduncle, tea fruit and old leaves. The utensils used to hold fresh leaves should be bamboo baskets or baskets with good cleanliness and ventilation. Do not use soft packaging materials such as cloth bags or plastic bags. During the process of loading and transporting fresh leaves, attention should be paid to light and light pressure in order to reduce mechanical damage. Avoid pressing, sun, rain, to avoid fresh leaves warming and deterioration, affecting product quality. Avoid the fresh leaves being contaminated during storage and transportation. 5. Processing technology and requirements. Fresh leaf materials from uncontaminated tea gardens and conventional tea gardens must not be mixed and processed. If a tea processing plant is to process pollution-free tea and process conventional tea, the processing date must be staggered. In principle, both types of tea must not be processed on the same day. The processing technology should be reasonable, according to the standards of tea products, according to the grade grade of fresh leaf raw materials, using appropriate processing techniques to ensure the quality of the products. 6. Pollution-free tea packaging. The packaging of pollution-free tea must meet the requirements of firmness, cleanliness, moisture resistance and aesthetics. For the same batch of tea, its packaging style, size, packaging materials, and net weight must be the same. There must be a label on the package, the content of which is: tea name, quality grade, product standard number, net content, plant name, site, batch number, production date and shelf life. The packaging materials that come into contact with tea must meet food hygiene requirements. All packaging materials cannot be contaminated by bactericides, insecticides, preservatives, fumigants, etc. and prevent the introduction of secondary sources of contamination. Non-pollution tea packaging materials are: cardboard, polyethylene (PE), aluminum foil composites, tinplate tea tube, white board paper, lining materials and tying materials. The packaging materials that come into contact with tea products must have fresh-keeping properties, such as moisture-proof, oxygen-proof, etc., and also have no odor. Polyvinyl chloride (PVC) and expanded polystyrene mixed with chlorofluorocarbons (CFC) must not be used as packaging materials. Second, the storage of pollution-free tea Tea is a processed agricultural products, with fresh and elegant natural flavor, in the storage process is slightly inappropriate, it will lose the original flavor. The main factors affecting tea spoilage are moisture, temperature, oxygen and light. In the storage and preservation of tea, it is necessary to reduce the influence of these factors on the quality of tea as much as possible so as to prolong the edible value of tea. During storage, pay attention to the following aspects: Tea leaves must be dry. The moisture content of tea before packaging must be controlled between 5% and 6%. When the moisture content reaches 7%, any fresh-keeping techniques and packaging materials cannot maintain the fresh flavor of the tea. When the water content of the tea reaches 10%, the moldy rate of the tea increases. 2. Low temperature storage. Low temperatures can reduce the rate of tea spoilage. Local experience shows that tea storage temperature should generally be controlled below 5°C, preferably in a cold or freezer at -10°C, so as to maintain the tea flavor for a longer period of time. 3. Low humidity environment. Tea has the characteristics of loose and porous, and the surface can easily absorb moisture. In high humidity environments, tea leaves increase moisture content due to moisture absorption. Therefore, tea packaging should use good waterproof products and store tea in a relative humidity of 30% - 50% of the environment. 4. Low oxygen environment. Oxygen oxidizes the chemical components of tea such as lipids, tea polyphenols, vitamin C, etc., and degrades tea leaves. Therefore, the oxygen content in the tea packaging storage container should be controlled at 0.1%, which is basically in an oxygen-free state. 5. Store in darkness. Light energy causes the oxidation of chlorophyll and other substances in tea leaves, causing the green color of the tea leaves to turn brownish yellow. Light also changes the tea's "sun-flavor", resulting in a lower tea aroma. Therefore, tea leaves should be kept away from light.
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