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GB/T 30766-2014: Classification of tea
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 30766-2014 | English | 148 |
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Classification of tea
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GB/T 30766-2014
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Basic data | Standard ID | GB/T 30766-2014 (GB/T30766-2014) | | Description (Translated English) | Classification of tea | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X55 | | Classification of International Standard | 67.140.10 | | Word Count Estimation | 7,786 | | Date of Issue | 6/9/2014 | | Date of Implementation | 10/27/2014 | | Regulation (derived from) | National Standards Bulletin No. 11 of 2014 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This Standard specifies the terms and definitions of tea, classification principles and categories. This Standard applies to tea production, research, teaching, trade, inspection and related standards. | GB/T 30766-2014: Classification of tea---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Classification of tea
ICS 67.140.10
X55
National Standards of People's Republic of China
Classification of Tea
Issued on. 2014-06-09
2014-10-27 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
The standard proposed by China Federation of Supply and Marketing Cooperatives.
This standard by the National Standardization Technical Committee of tea (SAC/TC339) centralized.
This standard was drafted. China Federation of Supply and Marketing Cooperatives Hangzhou Tea Research Institute, China National Institute of Standardization, Anhui Agricultural University, Fujian
Agriculture and Forestry University.
The main drafters of this Standard. Weng Kun, Xi Xing Jun, Wan Xiaochun, Zhao Yuxiang, Lili Xiang, Sun Wei Jiang, Zhang Yali.
Classification of Tea
1 Scope
This standard specifies the terms and definitions of tea, principles of classification and category.
This standard applies to tea production, scientific research, education, trade, inspection and related standards.
2 Terms and definitions
The following terms and definitions apply to this document.
2.1
Fresh leaves freshleave
Suitable varieties made from Camellia bud tea variety of tea (CamelliasinensisL.O.kunts) picked on, leaves, stems, as various types of tea plus
Raw materials workers.
2.2
Tea tea
In fresh leaves as raw material, special processing technology, it does not contain any additives, for people to drink or eat products.
2.3
Withering withering
Fresh leaves at a certain temperature and humidity conditions even spreading to wilting, distributing water in the process.
2.4
Fixing enzymeinactivation
The use of certain temperature, the fresh leaves of the loss of enzyme activity, or said it would deactivate the enzyme process.
2.5
Zuoqing finemanipulation
In the mechanical force, fresh leaf margin partially damaged, prompting the partial oxidation of polyphenols, containing the polymerization to produce green leaves red edge
process.
2.6
Boring yellow heapingforyelowing
The fixing or rolling or after hot bake fresh leaves early accumulation, which will gradually yellowing process under heat action.
2.7
Fermentation enzymaticreaction
Under certain temperature and humidity conditions, the fresh leaves inclusions occur in enzymatic oxidation of polyphenols as the main form YE change process.
2.8
Ottawa heap pile
Under certain temperature and humidity conditions, the bulk tea led by its contents are slowly changing process.
2.9
Green tea greentea
In fresh leaves as raw materials, fixing, rolling, drying and other products made from processing.
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