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Kaihua Longding Tea
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Basic data
| Standard ID | GH/T 1276-2019 (GH/T1276-2019) |
| Description (Translated English) | Kaihua Longding Tea |
| Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) |
| Classification of Chinese Standard | X55 |
| Date of Issue | 2019-11-28 |
| Date of Implementation | 2020-03-01 |
| Regulation (derived from) | All China Supply and Marketing Cooperative Announcement 2019 No. 4 |
| Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives |
GHT1276-2019: Kaihua Longding 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.
(Kaihua Longding Tea)
Published by All China Supply and Marketing Cooperative
Kaihua Longding Tea
Kaihua Longding Tea
People's Republic of China Supply and Marketing Cooperation Industry Standard
2019-11-28 released
2020-03-01 implementation
ICS 67.140.10
X 55 GH
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 Supply and Marketing Cooperative.
This standard is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339).
This standard was drafted. Zhejiang Agricultural Technology Extension Center, All-China Supply and Marketing Cooperative Association Hangzhou Tea Research Institute, Kaihua County
Agriculture and Rural Affairs Bureau, Kaihua County Longding Famous Tea Association, Zhejiang Tea Research Institute.
The main drafters of this standard. Yu Yuanyuan, Weng Kun, Yu Shuping, Wu Rongmei, Hu Jinshou, Song Mihe, Chen Zuming, Liu Xu, Yao Dong,
Zhang Yali.
Kaihua Longding Tea
1 Scope
This standard specifies the terms and definitions of Kaihua Longding tea, product grades and physical standards, requirements, test methods, inspection rules,
Signs, labels, packaging, transportation, storage.
This standard applies to Kaihua Longding tea.
2 Normative references
The following documents are essential for the application of this document. For dated references, only the dated version applies to this
file. For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 Packaging, storage and transportation icon
GB2762 National Food Safety Standard for Contaminants in Foods
GB2763 National Food Safety Standards for Maximum Residues of Pesticides in Foods
GB 5009.3 National Food Safety Standard Determination of Moisture in Food
GB 5009.4 National Food Safety Standard Determination of Ash in Food
GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles
GB/T 8302 Tea sampling
GB/T 8305 Determination of tea extract
GB/T 14487 Terms for tea sensory evaluation
GB/T 18795 Technical conditions for preparing tea standard samples
GB/T 23776 Tea sensory evaluation method
GB/T 30375 Tea storage
GH/T 1070 General rules for tea packaging
JJF 1070 Rules for measurement of net content of quantitatively packaged goods
Measures for the Supervision and Administration of the Measurement of Quantitative Packaged Goods Order of the General Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75
Decision of the General Administration of Quality Supervision, Inspection and Quarantine on Amending the < Regulations on the Administration of Food Labeling>
[2009] No. 123
3 terms and definitions
The terms and definitions defined in GB/T 14487 and the following apply to this document.
3.1
Kaihua Longding Tea
The fresh leaves of the tea tree varieties such as the dove pit series and Cuifeng in Kaihua County are used as raw materials, and they are killed, pre-baked, stripped, re-baked, and fragrant.
Bud-shaped and stick-shaped green teas with the characteristics of "green tenderness, fragrant taste and high flavor" processed by other processes.
4 Product grades and physical standards
4.1 Kaihua Longding tea is divided into bud shape and strip shape according to the tenderness of fresh leaves. Kaihua Longding Tea (Bud-shaped) is processed using single bud fresh leaf raw materials. open
Hualongding tea (bar shape) is processed from fresh leaves with one bud and one leaf to one bud and two leaves.
4.2 Kaihua Longding Tea (Bud-shaped) grades are divided into. Super Class, First Class, and Second Class; Kaihua Longding Tea (Bar-shaped) grades are divided into. Super Class, First Class
Level, level two.
4.3 Physical standard samples shall be prepared in accordance with GB/T 18795, and shall be replaced every three years. See Appendix A for the production standard of physical standards.
5 Requirements
5.1 Basic requirements
5.1.1 Normal quality, no odor, no smell, no deterioration.
5.1.2 Must not contain non-tea inclusions, no coloring, no additives.
5.2 Sensory Quality
5.2.1 Kaihua Longding tea (bud shape) should meet the requirements of Table 1.
Table 1 Sensory Quality of Kaihua Longding Tea (Bud Shape)
level
project
Shape soup color aroma leaf base
Super sprout head is even, tight and straight, tender and fresh
Light green clear
Tender incense is fresh and sweet
Fat and even,
Bright green
The first-grade bud head is more even, fine and tight, tender and green, light green, bright and tender, long-lasting, fresh, refreshing, smooth, bright and green.
The second bud head is still even, tight and straight, green is still light, green, bright and tender, fresh and mellow
5.2.2 Kaihua Longding tea (bar shape) should meet the requirements of Table 2.
Table 2 Sensory Quality of Kaihua Longding Tea
level
project
Shape soup color aroma leaf base
Super tight, straight, uniform, green, green, tender, bright
Fresh and tender,
Fragrance lasting
Fresh and sweet
Tender evenly,
Bright green
The first level is fine and tight, more even, the color is green and green, the green is brighter, the fragrance is fresh, the fragrance is long-lasting and mellow.
Tender,
Bright green
The second-strand cord is tightly knotted, uniform, green, bright, green, fresh, and fragrant.
Nen Shangyun,
Lv Shangliang
5.3 Physical and chemical indicators
Should meet the requirements of Table 3.
Table 3 Physical and chemical indicators
Project requirements
Moisture (g/100g) ≤ 6.5
Total ash (g/100g) (based on dry matter) ≤ 6.5
Water extract (mass fraction) /% ≥ 35.0
5.4 Health indicators
5.4.1 The limit of pollutants shall meet the requirements of GB 2762.
5.4.2 Pesticide residue limits should meet the requirements of GB 2763.
5.5 Net content
Should comply with the provisions of the "Measures for the Supervision and Administration of Quantitative Packaging Products".
6 Test method
6.1 Sensory Quality
Implemented in accordance with GB/T 23776.
6.2 Physical and chemical indicators
6.2.1 Moisture shall be measured according to the method specified in GB 5009.3.
6.2.2 The total ash content shall be determined by the method specified in GB 5009.4.
6.2.3 Water extractables shall be measured according to the method specified in GB/T 8305.
6.3 Health indicators
6.3.1 The limit of pollutants shall be determined according to the method specified in GB 2762.
6.3.2 The pesticide residue limit shall be determined by the method specified in GB 2763.
6.4 Net content
Test according to the method specified in JJF1070.
7 Inspection rules
7.1 Sampling
7.1.1 Sampling is by batch. Process and package the same teas, colors, grades, tea numbers, packaging rules at the same place and at the same time
The quality of the tea in quantitative and quantitative packaging net content is consistent with the quality of the same batch of products.
7.1.2 Sampling shall be performed in accordance with GB/T 8302.
7.2 Inspection
7.2.1 Factory inspection
Each batch of products should be inspected by the factory. After passing the inspection, a certificate of conformity is issued before leaving the factory. Factory inspection items are sensory quality,
Moisture, net content and labels, signs.
7.2.2 Type inspection
The type inspection items are all the items required in Chapter 5 of the standard, and the type inspection cycle is once a year. In one of the following situations,
Type inspection should be performed.
a) When there are major changes in processing materials, production processes or production equipment that may affect product quality;
b) the product is discontinued for more than half a year, when production resumes;
c) When a national statutory quality supervision agency requests a type inspection.
7.3 Decision rules
7.3.1 During the factory inspection, the inspection shall be carried out in accordance with the provisions of this standard.
If one or more of the inspection results do not meet the requirements of this standard, re-inspection of the unqualified items is allowed. No retest results
Products that meet the factory inspection items are judged as unqualified products and must not be shipped.
7.3.2 During type inspection, all products that do not meet the requirements of Chapter 5 of this standard are judged to be unqualified.
7.4 Retest
When the test results are in dispute, the re-inspection of the retained samples or the re-inspection of random sampling in the same batch of products shall be doubled. Resampling should
It shall be carried out by both parties. The re-inspection of the disputed items shall be subject to the re-inspection results.
8 Signs, labels, packaging, transportation, storage
8.1 Signs and labels
Packaging, storage and transportation pictograms shall comply with the requirements of GB/T 191. The label should comply with GB 7718 and the "National Quality Supervision, Inspection and Quarantine General
Bureau's Decision on Amending the "Regulations on the Administration of Food Labeling".
8.2 Packaging
Should meet the requirements of GH/T 1070.
8.3 Transport
Use clean, dry, odorless and pollution-free transportation vehicles. Do not associate with toxic, harmful, odorous, or easily contaminated items
Mixed loading and transportation.
8.4 Storage
Should meet the requirements of GB/T 30375.
Appendix A
(Informative appendix)
Kaihua Longding tea physical standard production rules
A.1 Requirements
A.1.1 The standard samples of Kaihua Longding Tea are divided into bud shape and strip shape according to the shape.
Kaihua Longding Tea (Bud-shaped) grades are divided into. Super, First, and Second.
Kaihua Longding tea (bar) grades are divided into. super, first, and second.
A.1.2 Standard samples are formulated according to the sensory characteristics of Kaihua Longding tea.
A.1.3 The standard sample is replaced every three years.
A.2 Selection and retention of raw materials
A.2.1 The sample selection unit chooses a representative representative of normal shape and internal quality that basically meets the requirements of various standards during the spring and summer and autumn tea periods.
tea.
A.2.2 The grade and quantity should be selected and kept as planned. The raw material selection plan shall be determined by the sample preparation unit as required.
A.3 Preparation
A.3.1 Standard samples are produced by relevant technical personnel organized by the sample preparation unit.
A.3.2 The raw tea should be properly sieved, selected, mixed.
A.3.3 Try out standard samples first, and after reviewing and balancing, change the large samples. The quality of the large and small samples should be consistent.
A.4 Use
A.4.1 Select tea according to your needs when evaluating tea. After use and fashion, put it back in a low temperature and dry container.
A.4.2 Put it in the tea sample tray to dry and grab the sample. The action should be light to prevent the tea stick from breaking. Don't pick up some buds when picking out the tea leaves,
Leaves to avoid standard aliasing. Try to keep the original appearance of the standard sample and extend the use time.
A.4.3 Be careful not to mix standards with each other. After the standard sample is sampled horizontally, it should be replaced in time.
A.5 Storage
A.5.1 Standard samples should be packed in a uniform manner, and the standard labels should be sealed and sealed as they are installed.
A.5.2 The using unit shall have a special person to keep the standard samples and keep them in a low-temperature and dry environment to prevent moisture.
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