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Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GHT243-2019: YingDe black tea
Basic dataStandard ID: GH/T 243-2019 (GH/T243-2019)Description (Translated English): YingDe black tea Sector / Industry: Supply and Marketing Cooperatives Industry Standard (Recommended) Classification of Chinese Standard: X55 Word Count Estimation: 13,157 Date of Issue: 3/21/2019 Date of Implementation: 10/1/2019 Issuing agency(ies): All-China Federation of Supply and Marketing Cooperatives GHT243-2019: YingDe black 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.YingDe black tea ICS 67.140.10 X 55 GH Published by All China Supply and Marketing Cooperative Yingde Black Tea People's Republic of China Supply and Marketing Cooperation Industry Standard 2019-03-21 released 2019-10-01 Implementation GH/T 1243-2019 GH/T 1243-2019 ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the National Tea Standardization Technical Committee (SAC/TC 339). This standard is under the jurisdiction of the All-China Federation of Supply and Marketing Cooperatives. This standard was drafted. Guangdong Supply and Marketing Cooperatives, Tea Research Institute of Guangdong Academy of Agricultural Sciences, Guangdong Tiancheng Tea Industry Co., Ltd., Guangdong Youcha Big Data Co., Ltd., Qingyuan Agriculture Bureau, Yingde Agriculture Bureau, Yingde Tea Industry Industry Association, Guangdong Tea Collection and Appreciation Association. The main drafters of this standard. Chen Dong, Cao Junxi, Huang Guozi, Wu Hualing, Ma Mianxia, Zhao Ran, Guo Manhua, Zhang Zhi Gang, Yu Xionghui, Lin Tong, Shi Yijun, Liao Shecheng. GH/T 1243-2019 GH/T 1243-2019 Yingde Black Tea1 ScopeThis standard specifies the terms and definitions of Yingde black tea, product classification and physical standard samples, test methods, and inspection regulations. Rules, signs, labels, packaging, transportation, storage. This standard applies to Yingde black tea.2 Normative referencesThe following documents are essential for the application of this document. For dated references, only dated versions Applies to this document. For undated references, the latest version (including all amendments) applies to this article Pieces. GB/T 191 Packaging, storage and transportation icon GB 2762 National Food Safety Standard for Contaminants in Foods GB 2763 National Food Safety Standards GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 5009.4 National Food Safety Standard Determination of Ash GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles GB/T 8302 Tea sampling GB/T 8303 Preparation of ground tea samples and determination of dry matter content GB/T 8305 Determination of tea extract GB/T 8311 Determination of tea powder and ground tea content GB/T 14487 Terms for tea sensory evaluation GH/T 1243-2019 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 Management of Quantitative Packaging Commodities (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine) Decision of the General Administration of Quality Supervision, Inspection and Quarantine on Amending the "Regulations on the Administration of Food Labeling" (National Quality Supervision and Inspection Order of the General Administration of Quarantine [2009] No. 123)3 terms and definitionsThe terms and definitions defined in GB/T 14487 and the following apply to this document. 3.1 In the Yingde black tea area (see the map in Appendix A for the geographical scope), Yinghong No. 9 and traditional large leaf species (Phoenix water Cultivars of local populations such as Xian, Liannan Daye, Luokeng Daye, Yunnan Daye, etc.) and other clones bred in Guangdong The leaf tea tree leaves are made from fresh leaves and processed according to a specific process. 3.2 As cane juice with aroma of orchid The sweet and blue-scented compound aroma characteristic of Yingde black tea tea soup taste.4 Product classification and physical standards4.1 Product Classification According to different tea tree varieties, it is divided into Yingde black tea (Yinghong No. 9), Yingde black tea (traditional large leaf species), Yingde black tea (Medium and small leaf species) three types. GH/T 1243-2019 4.2 Physical standards The physical standards of each grade are replaced every 3 years. The preparation of physical standard samples shall meet the requirements of GB/T 18795.5 Requirements5.1 Basic requirements The quality is normal, no deterioration, no odor, no inclusions other than tea, no additives. 5.2 Sensory Quality Requirements 5.2.1 Yingde Black Tea (Yinghong No. 9) The sensory quality requirements of each grade should meet the requirements of Table 1. Table 1 Yingde Black Tea (Yinghong No. 9) sensory quality requirements of various grades Endoplasm Grade appearance Aroma soup color taste leaf bottom First class (Gold) Sprouts are fat and covered with gold Slightly black lines; golden color Fresh and clean Tender Sweet Blue Fragrance Incense Golden red bright Fresh and refreshing, sweet cane Lan Yun is obvious Whole buds, plump and soft, even copper red Bright or tender red Super Second Class (Jin Maohao) It's fat and golden. Ze golden brown, fresh Moisturize Tender and sweet Fresh and slender Bright red Thick and fresh, sweet cane Lan Yunxian Bright red or bright copper red First level Fatter and more golden; Brown; Sweet and fragrant lasting Red is brighter and brighter Bright, golden circle Strong and fresh, sweet cane Lan Yun Shangxian Fat and tender, bright red evenly GH/T 1243-2019 Secondary Tight and strong; Ebony moist; more even Sweeter, longer lasting orange red, brighter, stronger, sweeter The leaves are stretched, softer, and more even Qi, brighter Third grade Tight knots are more fat; Brown is still running; Sweet and fragrant orange is brighter and mellow, sweet and refreshing, soft and red 5.2.2 Yingde Black Tea (Traditional Big Leaf Species) The sensory quality requirements of each grade should meet the requirements of Table 2. Table 2 Sensory quality requirements of Yingde black tea (traditional large leaf species) Endoplasm Grade appearance Soup color aroma and leaf base Super Sprouts full and covered Golden; color golden Moisturize Orange red bright Tender and sweet, with a hint of fragrance, Youchang Fresh and sweet whole buds, bright red and bright First level The cord is fatter and more Jinmo; color dark brown, Moisturize Bright red Tender and sweet, with a hint of fragrance, lasting Thick, sweet, tender and even with buds, bright red Secondary Knotty knot Shang Xian; Ebony Run; More uniform Hongyan is brighter Sweet with floral fragrance Thicker, sweeter, softer, brighter red, more even GH/T 1243-2019 Third grade The string is stronger, there is No; black brown is more moist; More uniform Brighter red Sweet and slightly floral, Persistent Sweet and mellow, fresh and soft, red and bright, uniform Fourth grade Strong cord; brown still Moisturize Hongming has a sweet and mellow monk Maroon is still bright, leaves are soft and even 5.2.3 Yingde Black Tea (medium and small leaf species) The sensory quality requirements of each grade should meet the requirements of Table 3. Table 3 Sensory quality requirements of Yingde black tea (medium and small leaf species) Endoplasm Grade appearance Aroma soup color taste leaf bottom Super Tight and thin Sweet, floral Obvious Orange red is bright, sweet and mellow, fresh and tender with buds, red and bright First-level tight knot uniform Sweet fragrance with floral fragrance lasting Orange-red, bright, mellow, sweet, tender, evenly red Tighter knots, dark brown Moisturizing Sweet fragrance with floral fragrance Longer lasting Orange red is brighter, stronger and more mellow. The third grade is still tightly knotted, brown Run, Shang Yunjing Sweet fragrance with flowers Xiang Shangchang Orange red is still bright, strong, alcohol is still tender, even red Level 4 is firm, brown is still run, Shang Yun Sweet and deep red GH/T 1243-2019 5.3 Physical and chemical indicators The physical and chemical indicators should meet the requirements of Table 4. Table 4 Physical and chemical indicators Project indicators Moisture (mass fraction)% ≤ 6.5 Powder (mass fraction)% ≤ 1.0 Total ash (mass fraction)% ≤ 7.0 Yingde Black Tea (Yinghong No. 9) 36.0 Yingde black tea (traditional large leaf species) 36.0 water extract (mass fraction)% ≥ Yingde Black Tea (Medium and Small Leaf Species) 32.0 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 methods6.1 Sensory Quality Method inspection shall be carried out in accordance with the provisions of GB/T 23776. 6.2 Physical and chemical indicators 6.2.1 The preparation of the sample shall be performed in accordance with the provisions of GB/T 8303. GH/T 1243-2019 6.2.2 Moisture is measured according to the method specified in GB 5009.3. 6.2.3 The powder is measured according to the method specified in GB/T 8311. 6.2.4 The total ash content shall be determined according to the method specified in GB 5009.4. 6.2.5 Water extracts 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 rules7.1 Sampling 7.1.1 Sampling is by batch. The independent quantity of products formed during production and processing is one batch, and the same batch is produced The quality specifications of the products are consistent. 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, powder, net content and labels, logos. 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. Have the following feelings In one of the situations, type inspection should also be performed. a) If there are major changes in raw materials or processing techniques that may affect product quality; GH/T 1243-2019 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 factory inspection, all products that do not meet the factory inspection items are judged as unqualified products. 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 samples should be kept or re-sampled in accordance with GB/T 8302. The re-inspection of unqualified items shall be subject to the re-inspection results. 8 Signs, labels, packaging, transportation, storage 8.1 Signs and labels The packaging, storage and transportation diagrams of the products shall meet the requirements of GB/T 191. Labels and signs should comply with GB 7718 and the National Quality Provisions of the General Administration of Quantity Supervision, Inspection and Quarantine 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. Must not be toxic, harmful, odorous, or easily soiled Dyed items are mixed and shipped. 8.4 Storage Should meet the requirements of GB/T 30375. GH/T 1243-2019Appendix A(Normative appendix) GH/T 1243-2019 Yingde black tea regional scope map Yingde black tea regional scope (see Figure A) Figure A. Regional map of Yingde black tea ─────────────────── ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GHT243-2019_English be delivered?Answer: Upon your order, we will start to translate GHT243-2019_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GHT243-2019_English with my colleagues?Answer: Yes. The purchased PDF of GHT243-2019_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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