In a coordinated effort to modernize village-level tea production infrastructure, the Xishuangbanna Market Supervision Administration issued Construction and Management Standards for Primary Tea Processing Workshops (DB5328/T20-2022). This regulation addresses rural processing units located directly adjacent to mountain tea gardens.
Primary processing workshops (Chuzhisuo) play a foundational role in Pu-erh tea quality, executing the critical steps of withering, wood-fired wok kill-green (Shaqing), manual rolling, and sun-drying (Shaigan). The new standard defines mandatory space allocations, insect-proof drying facilities, food-safe processing surfaces, and record-keeping procedures for raw harvest provenance.
By formalizing operational standards for village workshops, the guidelines help ancestral farming communities preserve artisanal methods while meeting contemporary food safety expectations.
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