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GB 31608-2023: (National food safety standards tea)
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 31608-2023 | English | 99 |
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(National food safety standards tea)
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GB 31608-2023
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Basic data | Standard ID | GB 31608-2023 (GB31608-2023) | | Description (Translated English) | (National food safety standards Inspection of Paragonimus in animal aquatic products and their products) | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 7,715 | | Date of Issue | 2023-09-06 | | Date of Implementation | 2024-03-06 | | Issuing agency(ies) | National Health Commission of the People's Republic of China, State Administration for Market Regulation | | Summary | This standard specifies the morphological and PCR detection methods of Paragonimus metacercariae in animal aquatic products and their products. This standard applies to the inspection of Paragonimus metacercariae in animal aquatic products and their products. | GB 31608-2023: (National food safety standards 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.
National Standards of People's Republic of China
National food safety standards
tea
Published on 2023-09-06
Implemented on 2024-09-06
National Health Commission of the People's Republic of China
Released by the State Administration for Market Regulation
National food safety standards
tea
1 Scope
This standard applies to tea.
2 Terms and definitions
2.1 Fresh tea leaves
2.2 Tea
Products made from fresh tea leaves as raw materials and using specific processing techniques for people to drink or eat, including green tea, yellow tea, black tea, white tea,
Green tea (oolong tea), black tea, and scented tea, pressed tea, tea bags and powdered tea processed from the above tea leaves.
3 Technical requirements
3.1 Raw material requirements
The raw materials should be of normal quality, without deterioration or odor, and comply with corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements should comply with Table 1.
Table 1 Sensory requirements
Project requirements inspection method
shape
It has a normal shape and color and meets the quality of the tea category it belongs to.
Features, no deterioration, no mildew
endoplasm
It has normal soup color, aroma and taste, and meets the requirements of the tea category it belongs to.
Quality characteristics, no peculiar smell, no peculiar smell
Take an appropriate amount of sample and place it in a clean white sample plate, and observe it under natural light.
Observe the shape and color. Weigh and mix 3g~10g of the sample and place it with a lid for inspection.
In the evaluation cup, add boiling water according to the tea to water ratio of 1.50 (mass ratio), and soak
After 5 minutes, drain the tea soup into the tea bowl, smell the aroma of the tea base, and use warm water to
Rinse your mouth with boiling water and taste the tea
3.3 Pollutant limits
The pollutant limits should comply with the provisions of GB 2762.
3.4 Pesticide residue limits
Pesticide residue limits should comply with the provisions of GB 2763.
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