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GB/T 14487-2017: Tea vocabulary for sensory evaluation
Status: Valid GB/T 14487: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 14487-2017 | English | 1159 |
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9 days [Need to translate]
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Tea vocabulary for sensory evaluation
| Valid |
GB/T 14487-2017
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| GB/T 14487-2008 | English | RFQ |
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6 days [Need to translate]
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Terms of tea sensory tests
| Obsolete |
GB/T 14487-2008
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| GB/T 14487-1993 | English | RFQ |
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9 days [Need to translate]
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The terms of tea sensory tests
| Obsolete |
GB/T 14487-1993
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PDF similar to GB/T 14487-2017
Basic data | Standard ID | GB/T 14487-2017 (GB/T14487-2017) | | Description (Translated English) | Tea vocabulary for sensory evaluation | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X55 | | Classification of International Standard | 67.140.10 | | Word Count Estimation | 58,546 | | Date of Issue | 2017-11-01 | | Date of Implementation | 2018-05-01 | | Older Standard (superseded by this standard) | GB/T 14487-2008 | | Regulation (derived from) | National Standard Announcement 2017 No. 29 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | GB/T 14487-2017: Tea vocabulary for sensory evaluation---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.
Tea vocabulary for sensory evaluation
ICS 67.140.10
X55
National Standards of People's Republic of China
Replacing GB/T 14487-2008
Tea sensory evaluation terminology
Posted.2017-11-01
2018-05-01 implementation
General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
China National Standardization Administration released
Directory
Foreword Ⅲ
1 Scope 1
2 tea general 1
2.1 dry tea shape 1
2.2 Dry tea color 5
2.3 soup color 6
2.4 aroma 8
2.5 taste 11
2.6 leaf bottom 14
2.7 all kinds of tea commonly used nouns and function words 15
3 green tea and green tea flower tea 15
3.1 dry tea shape 15
3.2 Dry tea color 17
3.3 soup color 18
3.4 aroma 18
3.5 taste 19
3.6 leaf bottom 19
4 yellow tea 19
4.1 dry tea shape 19
4.2 Dry tea color 19
4.3 aroma 20
5 black tea 20
5.1 Dry tea shape 20
5.2 Dry tea color 20
5.3 soup color 21
5.4 aroma 21
5.5 taste 21
Oolong tea
6.1 Dry tea shape 22
6.2 Dry tea color 22
6.3 soup color 23
6.4 aroma 24
6.5 taste 24
6.6 Leaf bottom 25
7 white tea 25
7.1 Dry tea shape 25
7.2 Dry tea color 26
7.3 soup color 26
7.4 aroma 27
7.5 taste 27
7.6 Leaf bottom 27
8 black tea 27
8.1 Dry tea shape 27
8.2 Dry tea color 28
8.3 soup color 28
8.4 aroma 28
8.5 taste 29
8.6 Leaf bottom 29
9 squeeze tea 30
9.1 Dry tea shape 30
9.2 Dry tea color 31
9.3 Aroma 32
Appendix A (Normative) Sensory reviews common terms 33
Appendix B (informative) commonly used sensory evaluation function words 36
Index 38
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is GB/T 14487-2008 "tea sensory evaluation terms" amendment. Compared with GB/T 14487-2008, the main technology
The difference is as follows.
--- Removed Chapter 2 "Normative references" and rearranged the chapter number;
--- Added black tea class in six Fort tea terms;
--- Increasing the term squeeze oolong tea;
--- Increased the pressure on the term white tea;
--- Kneading tea terminology individually as Chapter 9.
This standard is proposed by the China Federation of Supply and Marketing Cooperatives.
This standard by the National Tea Standardization Technical Committee (SAC/TC339) centralized.
This standard was drafted unit. China National Federation of Supply and Marketing Cooperatives Hangzhou Tea Research Institute, Zhejiang University, Fujian Agriculture and Forestry University, the national tea quality
Supervision and Inspection Center, Zhejiang Tea Group Co., Ltd., Hangzhou Wahaha Group Co., Ltd. Food Science Institute, Shandong Agriculture
the University.
The main drafters of this standard. Zhao Yu Xiang, Yang Xiufang, Gong Shuying, Guo Yaling, Liu Yafeng, Weng Kun, Zhang Lixia, Zou Xinwu, Jinyang, Mao Limin,
Zhang is seeking, Chen Ping, Gu Zhilei.
This standard replaces the standards previously issued as.
--- GB/T 14487-1993, GB/T 14487-2008.
Tea sensory evaluation terminology
1 Scope
This standard defines the general terms of tea sensory evaluation, terminology and definitions.
This standard applies to all kinds of tea sensory evaluation in China.
2 tea common
2.1 dry tea shape
2.1.1
Much slightlytippy
There is a high percentage of fluffy tea bars.
2.1.2
Much more fairlytippy
There is a higher proportion of hairy tea, the degree was significantly lower.
2.1.3
Phi tippy
Tea bar full of hair.
2.1.4
Feng Miao tip
Buds delicate, tightly knurled sharpness.
2.1.5
Body density
Tea weight, also refers to the weight of the unit volume.
2.1.6
Heavy and heavy
Body weight, tea in the hands of a heavy feeling.
2.1.7
Light and light
Body light, tea in the hands of light weight.
2.1.8
Evenly even
Evenly even
Evenly
On the next three sections of tea thickness, length, size more consistent, the proportion of appropriate, no off-gear phenomenon.
2.1.9
Even net neat
Even and clean, free of stems and other inclusions.
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