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GB/T 18795-2012: Technology requirement for making standard samples of tea
Status: Valid GB/T 18795: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 18795-2012 | English | 139 |
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Technology requirement for making standard samples of tea
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GB/T 18795-2012
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| GB/T 18795-2002 | English | 199 |
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The technology requirement for making standard samples of tea
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GB/T 18795-2002
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PDF similar to GB/T 18795-2012
Basic data | Standard ID | GB/T 18795-2012 (GB/T18795-2012) | | Description (Translated English) | Technology requirement for making standard samples of tea | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X55 | | Classification of International Standard | 67.140.10 | | Word Count Estimation | 6,610 | | Older Standard (superseded by this standard) | GB/T 18795-2002 | | Quoted Standard | GB/T 8302; GB/T 15000.4; GB/T 23776; GH/T 1070-2011 | | Regulation (derived from) | National Standards Bulletin No. 42 of 2012 | | 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 | | Summary | This standard specifies the various types of tea (except reprocessing tea) standard sample preparation, packaging, labeling, marking, certificate and expiration date. This standard applies to all types of tea (except reprocessing tea) sensory quality eval | GB/T 18795-2012: Technology requirement for making standard samples of 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.
ICS67.140.10
X55
National Standards of People's Republic of China
Replacing GB/T 18795-2002
Preparation of standard samples of tea Conditions
Issued on. 2012-12-31 2013-07-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
Rules of the criteria based on GB/T 1.1-2009 given draft.
This standard replaces GB/T 18795-2002 "tea standard sample preparation conditions." Compared with GB/T 18795-2002, in addition to knitting
Series modifications outside the main technical changes are as follows.
--- Delete a chapter test methods;
--- Increase in Appendix A "tea standard samples and the use of custody."
The standard proposed by China Federation of Supply and Marketing Cooperatives.
This standard by the National Standardization Technical Committee of tea (SAC/TC339) centralized.
This standard was drafted. China Federation of Supply and Marketing Cooperatives Hangzhou Tea Research Institute, National Institute of Standardization in Hangzhou, Zhejiang University, Hangzhou Tea
Factory Limited.
Drafters of this standard. Shen Hong, Weng Kun, Xu Yanjun, Zhao Yuxiang, Zouxin Wu, Gong Shuying, YU Shi Jian.
Preparation of standard samples of tea Conditions
1 Scope
This standard specifies the types of tea (except reprocessing tea) standard sample preparation, packaging, labeling, marking, and the certificate is valid.
This standard applies to all types of samples of tea prepared by standard sensory quality assessment (except reprocessing tea).
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated edition applies to this article
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 8302 tea sampling
GB/T 15000.4 standards for the work of (4) content standards of certificates and labels
GB/T 23776 tea sensory evaluation method
GH/T1070-2011 tea packaging General
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Tea standard samples standardsamplesoftea
With sufficient uniformity, on behalf of the class tea quality characteristics, through technical appraisal, in line with the product standards along with quality grade say
A number of tea samples Ming.
3.2
Reference sample basicstandardsamples
Tea standard samples have been enacted or samples of the product in full compliance with standard sensory quality requirements.
Preparation 4
4.1 selection of raw materials
4.1.1 Select the current region, quality representation, in line with expectations making standard samples of raw materials, raw materials should be during the spring and summer tea
Choose to stay.
4.1.2 Select the shape of endoplasmic basic standard requirements, representative of the appropriate level of tea and a normal quality of its physical and chemical indicators,
Health indicators in line with the requirements of the product.
4.1.3 The selection of raw materials have a sufficient number of standards should be more than the target number of physical samples into the sample 2 to 3 times to ensure compliance with the use of
need.
4.1.4 After the selection of raw materials should be moisture determination, shelf-life to take measures selected raw materials should be stored in a dry, odor-free, good sealing performance
Good inner container, placed in a dry, odor-free, temperature control in the barn below 5 ℃.
4.2 Sample Preparation
4.2.1 Preparation and processing tools should be chosen to ensure the uniformity of raw materials, container and avoid environmental pollution of raw materials.
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