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Basic dataStandard ID: GH/T 1448-2024 (GH/T1448-2024)Description (Translated English): Requirements for material of Ya-an Tibetan tea Sector / Industry: Supply and Marketing Cooperatives Industry Standard (Recommended) Classification of Chinese Standard: X55 Classification of International Standard: 67.140.10 Word Count Estimation: 10,182 Date of Issue: 2024-03-22 Date of Implementation: 2024-09-01 Issuing agency(ies): All-China Federation of Supply and Marketing Cooperatives GHT1448-2024: Requirements for material of Ya-an Tibetan 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.ICS 67.140.10 CCSX55 Supply and Marketing Cooperative Industry Standard of the People's Republic of China Ya'an Tibetan tea raw material requirements Released on 2024-03-22 2024-09-01 Implementation All-China Federation of Supply and Marketing Cooperatives issued Published by China Standards Press ForewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting. Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by the China Tea Circulation Association. This document is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339). This document was drafted by. National Tea Product Quality Inspection and Testing Center (Sichuan), China Tea Circulation Association, National Light Industry Food Quality Inspection Center Quality Supervision and Inspection Chengdu Station, Sichuan Yacha Group Tea Co., Ltd., Ya'an Tea Factory Co., Ltd., Sichuan Jixiang Tea Co., Ltd., Ya'an City Friendship Tea Co., Ltd., Sichuan Ya'an Zhougongshan Tea Co., Ltd., Sichuan Ya'an Helong Tea Co., Ltd. The main drafters of this document are. Wei Xiaohui, Shen Weiwei, Jing Lei, Zhang Yu, You Peng, Shu Taiyong, Li Chaogui, Gan Yuxiang, Mei Jie, Chang Wei, Su Ming, Bao Qin, Liao Qikai, Zhang Rongrong, Wu Zhongbing, Wang Zhe, Zhang Hui, Chen Shuo, Mao Yanlong. Ya'an Tibetan tea raw material requirements1 ScopeThis document defines the terms and definitions of Ya'an Tibetan tea raw materials, and stipulates the process flow, technical requirements, inspection rules, Packaging and labeling, transportation and storage, and describe the corresponding inspection methods. This document applies to Ya'an Tibetan tea raw materials.2 Normative referencesThe contents of the following documents constitute essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB 2762 National Food Safety Standard Limits of Contaminants in Food GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food GB 5009.3 National Food Safety Standard Determination of Water Content in Food GB/T 8302 Tea Sampling GB.19965-2005 Fluoride content in brick tea GB/T 21728 Determination of fluoride content in brick tea GB/T 23776 Sensory Evaluation Method for Tea GB/T 30375 Tea Storage GH/T 1070 General Rules for Tea Packaging3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Ya'an Tibetan tea raw materials The new shoots of tea trees with one bud and five leaves or less are spread, withered, first kneaded, first baked (or fried), re-kneaded, re-baked (or fried), piled, and fully baked (or fried). Ya'an Tibetan tea black tea is made from green tea and processed through pile fermentation. Raw tea.4 Technical requirements4.1 Basic requirements 4.1.1 No non-tea substances should be added to the raw materials. 4.1.2 The mix and match scheme given in Appendix A is for reference only. Enterprises may adopt different mix and match schemes. 4.2 Sensory quality The sensory quality should comply with the requirements of Table 1. ...... |
