|
Std ID |
Description (Standard Title) |
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GB/T 22111-2008
|
Product of geographical indication -- Puer tea
|
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GB/T 22291-2008
|
White tea
|
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GB/T 22292-2008
|
Jasmine tea
|
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GB/T 22737-2008
|
Product of geographical indication -- Xinyang Maojian tea
|
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GB/T 23193-2008
|
Determination of theanine in tea -- High performance liquid chromatography
|
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GB/T 23199-2008
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Determination of rare earth elements in tea by inductively coupled plasma emission spectrometry and inductively coupled plasma mass spectrometry
|
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GB/T 21003-2007
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Product of geographical indication -- Lushan yunwu tea
|
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GB/T 18745-2006
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Product of geographical indication -- Wuyi rock-essence tea [including 2018XG1]
|
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GB/T 19598-2006
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Product of geographical indication -- Anxi tieguanyin tea
|
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GB/T 20354-2006
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Product of geographical indication -- Anji bai tea
|
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GB/T 20360-2006
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Product of geographical indication -- Wuniu zao tea
|
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GB/T 20605-2006
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Product of geographical indication -- Yuhua tea
|
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GB/T 19460-2004
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Geographical origin of products Huang Shan Mao Feng Tea
|
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GB/T 18795-2002
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The technology requirement for making standard samples of tea
|
|
GB/T 18798.1-2002
|
Instant tea in solid form -- Sampling
|
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GB/T 18798.2-2002
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Instant tea in solid form -- Determination of total ash
|
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GB/T 18798.3-2002
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Instant tea in solid from -- Determination of moisture content
|
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GB/T 9833.1-2002
|
Brick tea Hua zhuan tea
|
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GB/T 9833.2-2002
|
Brick tea -- Hei zhuan tea
|
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GB/T 9833.3-2002
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Brick tea -- Fu zhuan tea
|
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GB/T 9833.4-2002
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Brick tea -- Kang zhuan tea
|
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GB/T 9833.5-2002
|
Brick tea Tuo tea
|
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GB/T 9833.6-2002
|
Brick tea Jin tea
|
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GB/T 9833.7-2002
|
Brick tea -- Jin jian tea
|
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GB/T 9833.8-2002
|
Brick tea Mi zhuan tea
|
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GB/T 9833.9-2002
|
Brick tea Qing zhuan tea
|
|
GB/T 13738.1-1997
|
The first set of broken black tea
|
|
GB/T 14456.1-1993
|
Essential oils, fragrance/flavor substances. Determination of carbonyl value and carbonyl compound content. Hydroxylamine hydrochloride method
|
|
GB/T 14456.2-1993
|
Essential oils, fragrance/flavor substances. Determination of carbonyl value and carbonyl compound content. Free hydroxylamine method
|
|
GB/T 14456.3-1993
|
(Oil, Isolate and synthetic fragrances. Difficult ester value and saponification of esters containing measured amounts of containing ester)
|
|
GB/T 14456-1993
|
Green tea
|
|
GB/T 14487-1993
|
The terms of tea sensory tests
|
|
GB/T 9833.8-1993
|
Brick tea. Mi zhuan tea
|
|
GB/T 9833.9-1993
|
Brick tea. Qing zhuan tea
|
|
GB/T 13738.2-1992
|
The second set of broken black tea
|
|
GB/T 13738.4-1992
|
The fourth set of broken black tea
|
|
GB/T 9833.4-1989
|
Brick tea--Kang zhuan tea
|
|
GB/T 9833.5-1989
|
Brick tea--Tuo tha
|
|
GB/T 9833.6-1989
|
Brick tea--Jin tea
|
|
GB/T 9833.7-1989
|
Brick tea--Jin jian tea
|
|
GB/T 9172-1988
|
Grades of basket-fired green tea for scenting
|
|
GB/T 9833.1-1988
|
Brick tea--Hua zhuan tea
|
|
GB/T 9833.2-1988
|
Brick tea--Hei zhuan tea
|
|
GB/T 9833.3-1988
|
Brick tea--Fu zhuan tea
|
|
GB/T 8302-1987
|
Tea--Sampling
|
|
GB/T 8303-1987
|
Tea--Preparation of ground sample and determination of dry matter content
|
|
GB/T 8304-1987
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Tea--Determination of moisture content
|
|
GB/T 8305-1987
|
Tea--Determination of water extracts content
|
|
GB/T 8306-1987
|
Tea--Determination of total ash content
|
|
GB/T 8307-1987
|
Tea--Determination of water-soluble ash and water-insoluble ash content
|
|
GB/T 8308-1987
|
Tea--Determination of acid-insoluble ash content
|
|
GB/T 8309-1987
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Tea--Determination of alkalinity of water-soluble ash content
|
|
GB/T 8310-1987
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Tea--Determination of crude fibre content
|
|
GB/T 8311-1987
|
Tea--Determination of dust and broken tea content
|
|
GB/T 8312-1987
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Tea--Determination of caffeine content
|
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GB/T 8313-1987
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Tea--Determination of tea polyphenols content
|
|
GB/T 8314-1987
|
Tea--Determination of free amino acids content
|
|
GB/T 23527.4-2025
|
Quality requirements for enzyme preparations - Part 4: Immobilized glucose isomerase preparations
|
|
GB/T 23527.2-2025
|
Quality requirements for enzyme preparations - Part 2: Lipase preparations
|
|
GB/T 41377-2022
|
Quality requirements for inulin
|
|
GB/T 17204-2021
|
Terminology and classification of alcoholic beverages
|
|
GB/T 20370-2021
|
Guideline for enzyme preparations classification
|
|
GB/T 23528.2-2021
|
Quality requirements for oligosaccharides - Part 2: Fructooligosaccharide
|
|
GB/T 23531-2009
|
Good manufacturing practice for enzyme preparations used in food processing
|
|
GB/T 23535-2009
|
Lipase preparation
|
|
GB/T 24401-2009
|
Alpha-amylase preparation
|
|
GB/T 20370-2006
|
Biocatalyst -- Guideline for enzyme preparations nomenclature
|
|
GB/T 17204-1998
|
Classification of alcoholic beverages
|
|
GB/T 15109-1994
|
Terminology of chinese spirits industry
|
|
GB/T 11856.1-2025
|
Quality requirements for spirits - Part 1: Whisky
|
|
GB/T 22211-2025
|
Quality requirements for product of geographical indication - Wuliangye baijiu
|
|
GB/T 10781.5-2025
|
Quality requirements for baijiu - Part 5: Chixiangxing baijiu
|
|
GB/T 10781.3-2025
|
Quality requirements for baijiu - Part 3: Mixiangxing baijiu
|
|
GB/T 10781.15-2025
|
Quality requirements for baijiu - Part 15: Xiaoqu solid-state fermentation baijiu
|
|
GB/T 10781.7-2025
|
Quality requirements for baijiu - Part 7: Texiangxing baijiu
|
|
GB/T 22046-2025
|
Quality requirements for product of geographical indication - Yanghe daqu
|
|
GB/T 10781.6-2025
|
Quality requirements for baijiu - Part 6: Fengxiangxing baijiu
|
|
GB/T 10781.4-2024
|
Quality requirements for baijiu - Part 4: Jiangxiangxing baijiu
|
|
GB/T 10781.10-2024
|
Quality requirements for baijiu - Part 10: Laobaiganxiangxing baijiu
|
|
GB/T 10346-2023
|
General principle of inspection and sign, packaging, transport, storage for baijiu
|
|
GB/T 11856.2-2023
|
Quality requirements for spirits - Part 2: Brandy
|
|
GB/T 10345-2022
|
Method of analysis for baijiu
|
|
GB/T 10781.2-2022
|
Quality requirements for baijiu - Part 2: Qingxiangxing baijiu
|
|
GB/T 10781.11-2021
|
Quality requirements for baijiu - Part 11: Fuyuxiangxing baijiu
|
|
GB/T 10781.1-2021
|
Quality requirements for baijiu - Part 1: Nongxiangxing baijiu
|
|
GB/T 15109-2021
|
Terminology of baijiu industry
|
|
GB/T 10781.9-2021
|
Quality requirements for baijiu - Part 9: Zhimaxiangxing baijiu
|
|
GB/T 10781.8-2021
|
Quality requirements for baijiu - Part 8: Nongjiangjianxiangxing baijiu
|
|
GB/T 16289-2018
|
Chi xiang xing baijiu
|
|
GB/T 13662-2018
|
Huangjiu
|
|
GB/T 20823-2017
|
Te xiang xing baijiu
|
|
GB/T 33404-2016
|
Guidelines for sensory evaluation of Baijiu
|
|
GB/T 33405-2016
|
Terminology of Baijiu sensory evaluation
|
|
GB/T 33406-2016
|
Guidelines for threshold determination of Baijiu flavor substances
|
|
GB/T 26760-2011
|
Jiang-flavour Chinese spirits
|
|
GB/T 26761-2011
|
Xiaoqu traditional Chinese spirits
|
|
GB/T 23544-2009
|
Good manufacturing practice for Chinese spirits enterprises
|
|
GB/T 23547-2009
|
Nong jiang-flavour Chinese spirits
|
|
GB/T 11856-2008
|
Brandy
|
|
GB/T 11857-2008
|
Whisky
|