GHT1116-2015 English PDF

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GHT1116-2015: Jiuqu hongmei tea
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GH/T 1116-2015	189	Add to Cart	3 days	Jiuqu hongmei tea	Valid

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Basic data

Standard ID: GH/T 1116-2015 (GH/T1116-2015)
Description (Translated English): Jiuqu hongmei tea
Sector / Industry: Supply and Marketing Cooperatives Industry Standard (Recommended)
Classification of Chinese Standard: X55
Word Count Estimation: 8,863
Date of Issue: 2015-12-30
Date of Implementation: 2016-06-01
Regulation (derived from): ?Supply-Marketing-Technology-Letter [2015] 59
Issuing agency(ies): All-China Federation of Supply and Marketing Cooperatives
Summary: This standard specifies the requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of Jiuhuahongmei tea. This standard applies to nine red tea.

GHT1116-2015: Jiuqu hongmei 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.
Jiuqu hongmei tea ICS 67.140.10 X55 Record number. 54846-2016 People's Republic of China supply and marketing cooperation industry standards Jiuqu Hongmei Tea Released on.2015-12-30 2016-06-01 implementation China National Supply and Marketing Cooperation Headquarters released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the All-China Federation of Supply and Marketing Cooperatives. This standard is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339). This standard was drafted. Hangzhou National Tea Supply and Marketing Co., Ltd. Hangzhou Tea Research Institute, Hangzhou Institute of Standardization, Hangzhou Jiuqu Hongmei Tea Industry Co., Ltd., Hangzhou Fuhaitang Tea Co., Ltd. The main drafters of this standard. Weng Kun, Dewey, Bao Xingwei, Zhang Guanfu, Xu Yanjun, Huang An. Jiuqu Hongmei Tea

1 Scope

This standard specifies the requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of Jiuqu Hongmei Tea. This standard applies to Jiuqu Hongmei Tea.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 191 packaging storage and transportation icon GB 2762 food safety national standard food contaminant limit GB 2763 National Food Safety Standards for Maximum Residue Limits of Pesticides in Foods GB 7718 National Food Safety Standards for Prepackaged Food Labels GB/T 8302 tea sampling GB/T 8304 Determination of tea moisture GB/T 8305 tea water extract determination Determination of total ash content of GB/T 8306 tea GB/T 8311 Determination of tea powder and broken tea content GB/T 13738.2 Black Tea Part 2. Gongfu Black Tea GB/T 14487 Tea Sensory Review Terminology GB/T 23776 Tea sensory evaluation method GB/T 30375 tea storage GH/T 1070 Tea Packaging General JJF1070 Quantitative Packaging Commodity Net Content Measurement Inspection Rules State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75 The General Administration of Quality Supervision, Inspection and Quarantine of the State Administration of Quality Supervision, Inspection and Quarantine Order [2009] No. 123

3 Terms and definitions

The following terms and definitions as defined in GB/T 14487 apply to this document. 3.1 The tea tree variety of the suitable Jiuqu Hongmei tea planted and grown in the area under the jurisdiction of Xihu District of Hangzhou (see Appendix A) is used as raw material. The traditional method of weaning, simmering, fermenting and drying is processed in the local shape.

4 Product grade and physical standards

4.1 Product grade is divided into. special grade, first grade, second grade and third grade according to sensory quality requirements. ......

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