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GB/T 23776-2018 English PDF

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GB/T 23776-2018: Methodology for sensory evaluation of tea
Status: Valid

GB/T 23776: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 23776-2018English519 Add to Cart 5 days [Need to translate] Methodology for sensory evaluation of tea Valid GB/T 23776-2018
GB/T 23776-2009English799 Add to Cart 4 days [Need to translate] Tea sensory evaluation method Obsolete GB/T 23776-2009

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Basic data

Standard ID GB/T 23776-2018 (GB/T23776-2018)
Description (Translated English) Methodology for sensory evaluation of tea
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X55
Classification of International Standard 67.140.10
Word Count Estimation 26,297
Date of Issue 2018-02-06
Date of Implementation 2018-06-01
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 23776-2018: Methodology for sensory evaluation 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.
Methodology for sensory evaluation of tea ICS 67.140.10 X55 National Standards of People's Republic of China Replacing GB/T 23776-2009 Tea sensory evaluation method Published on.2018-02-06 2018-06-01 Implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Administration released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 23776-2009 Tea Sensing Methodology. Compared with GB/T 23776-2009, except for editorial modifications The main technical changes outside are as follows. ---4.1 Modified to comply with the provisions of GB/T 18797. --- Revised the size of Maocha, finished tea and Oolong tea cups, and added Appendix A (informative appendix) With the size diagram. --- Modify the number of tea samples used for shape evaluation, from the original.200g ~ 300g modified to 100g ~.200g. --- Modify "c) black tea and pressed tea" in the tea preparation method to "5.3.2.3 Black tea (loose tea) and 5.3.2.4 Press tea". ---Revision of the pressing tea and teabag evaluation factors in "Table 2 Types of Finished Tea Tea Quality Evaluation Factors" will press tea and teabags The smashing and teabag color quality evaluation factors were deleted. --- Modify the "25%, 10%, 25%, 30%, and 10%" score weights for the appearance, soup color, aroma, taste, and leaf area of pressed tea. "20%, 10%, 30%, 35%, 5%". --- Removed "Famous Green Tea" and "Ordinary (Popular) Green Tea" and changed to "Green Tea". --- Modify some of the terms in the original Appendix A (informative), and amend Appendix A to Appendix B. This standard was proposed by the All-China Federation of Supply and Marketing Cooperatives. This standard is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339). This standard was drafted by Zhejiang University, the All-China Federation of Supply and Marketing Cooperatives, Hangzhou Tea Research Institute, and the Tea Research Institute of the Chinese Academy of Agricultural Sciences. National Tea Quality Supervision and Inspection Center, Ministry of Agriculture Tea Quality Supervision, Inspection and Test Center, Fujian Agriculture and Forestry University, Anhui Agricultural University, China Agriculture University of Industry, China National Institute of Standardization, China Tea Circulation Association. The main drafters of this standard. Gong Shuying, Zhao Yuxiang, Lu Chengyin, Liu Ye, Guo Yaling, Zhang Yingbin, Chen Ping, Zou Xinwu, Fan Fangyuan, Du Yingying, Zhang Yali, Guo Yuwei, Wu Jihong, Zhao Lei, Shen Weiwei, and Dai Qianying. The previous versions of the standard replaced by this standard are. --- GB/T 23776-2009. Tea sensory evaluation method

1 Scope

This standard stipulates the conditions, methods and evaluation results and judgments of tea sensory evaluation. This standard applies to all types of tea sensory evaluation.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB 5749 Sanitary standard for drinking water GB/T 8302 tea sampling GB/T 14487 Tea Sensory Evaluation Terms GB/T 15608 Chinese color system GB/T 18797 Tea Sensory Evaluation Room Basic Conditions

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Tea sensory evaluation sensoryevaluationoftea The reviewers used the normal visual, olfactory, taste, and tactile abilities to identify, shape, color, aroma, taste and leaf of tea products. The bottom quality factor is the process of comprehensive analysis and evaluation. 3.2 Powder tea teapotdder After grinding, the tea leaves with a particle size of 0.076 mm (200 mesh) and below are used directly for consumption.

4 Review conditions

4.1 Environment Should meet the requirements of GB/T 18797. 4.2 Reviewing Equipment 4.2.1 Evaluation Station Dryness evaluation stand height 800mm~900mm, width 600mm~750mm, table top matt black; wet evaluation stand height 750mm~800mm, width 450mm~500mm, countertop white matt. The length of the review station depends on the actual needs. 4.2.2 Tea Standard Bowl White porcelain, color composition should meet the requirements of the neutral color GB/T 15608, requiring N ≥ 9.5. The size, thickness, and color are the same.

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