專業商用茶葉批發

製茶流程管理 Tea Leaves Production Process Management

（一）製茶設備使用前後均需檢查有無異物，並使用符合飲用水標準之水質進行清洗，嚴禁設備交叉使用，並定期檢查保養清洗及填寫紀錄表。
All tea leave production equipment should be checked before and after use and washed with drinkable water. Equipment should be used separately under strict regulations while maintenance and cleaning should be done on a regular basis and marked on a record sheet.

（二）制訂各種製茶設備操作SOP，落實製茶人員製茶技術、災害應變能力及衛生安全之訓練及宣導並確實執行。
Different SOPs should be drafted for each tea production process while training for production technique, disaster response, and health and safety among staff should be advocated and implemented.

（三）製茶工作時至少需有2人以上人員在場。
At least two people should be present during the tea production procedure.

（四）詳細填寫茶葉生產製造紀錄。進場茶菁原料應附茶園管理履歷紀錄，並記錄每批茶菁進場量、品種、製造量等。
The production record of tea leaves should be done with precision. All imported fresh tea products should come with traceability cards from the tea farm stating the quantity, breed, and production amount.

（五）茶葉製造過程中嚴禁茶葉與地面接觸或以不正當之身體部位、設備器具碰觸茶葉。
During the production process, tea leaves should not contact the ground, any inappropriate body parts, or equipment.

（六）曬菁場避免與道路旁等外在環境接觸，禁止堆疊不必要之雜物及減少車輛停放於曬菁場上，並保持曬菁場地清潔及流暢度；笳笠盤乾淨無發霉、破損等情況。萎凋過程中茶菁禁止與地面接觸，確實遵守茶菁不落地原則，並不得以不適當之身體部位或器具接觸茶菁。
The tea exposure site should be kept separated with roads and any outer environment. Unnecessary objects should not be placed on site and vehicles should not be parked on site. The cleanliness and smooth traffic of the site should be maintained. The bamboo tray should be kept clean with no mold or damages. During the withering process, the fresh tea leaves should not touch the ground at any time, nor should it touch any inadequate containers or body parts.

隨時檢查殺菁機溫度裝置

運轉滾輪運作是否正常；揉捻機底盤及揉盤內有無鏽蝕或異物，乾燥機或烘箱內部有無殘留乾茶或茶粉，並保持乾燥成品水份含量小於5%以下。茶葉成品禁止直接放於地面上及照射陽光，避免高溫及濕氣。

The temperature of the pan-firing machine should be checked at all times and confirm whether the wheel is functioning properly. The chassis of the rolling machine should be checked for rust or other objects and the drying and baking machine should be checked for leftover dry tea leaves or tea dust. The moisture level should be left under 5%. Complete tea products should not be in contact the floors to be exposed to direct sunlight; high temperatures and humidity should also be avoided.

確實填寫製茶過程履歷紀錄。
The traceability cards of the tea should be filled in correctly.

一、人員製茶前後需確實洗手
one: Staff should wash and sterilize their hands thoroughly before and after work.

二、場區設備器具擺放整齊並保持彈性
two: Factory equipment should be arranged in a neatmanner with flexibility.

三、場區設備器具擺放整齊
Three: Factory equipment should be arranged in a neat manner.

四、人員製茶時換上專用的衣物及鞋子
Four: Staff should change into special clothing and shoes during work.