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GB/T 34779-2017 English PDF

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GB/T 34779-2017: Technique specification for processing of jasmine tea
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PDF similar to GB/T 34779-2017


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Basic data

Standard ID GB/T 34779-2017 (GB/T34779-2017)
Description (Translated English) Technique specification for processing of jasmine tea
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X55
Classification of International Standard 67.140.10
Word Count Estimation 11,191
Date of Issue 2017-11-01
Date of Implementation 2018-05-01
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 34779-2017: Technique specification for processing of jasmine 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.
Technique specification for processing of jasmine tea ICS 67.140.10 X55 National Standards of People's Republic of China Jasmine tea processing technical specifications 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

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. 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. Fujian Chunlun Tea Group Co., Ltd., Zhejiang University, China National Federation of Supply and Marketing Cooperatives Hangzhou Tea Research Institute, Fujian Agriculture and Forestry University, Fujian Province, tea quality testing and technology promotion center, Fujian Tea Import and Export Co., Ltd., Beijing Wu Yutai tea industry Co., Ltd., Beijing Zhang Yiyuan tea limited liability company, Guangxi Hengxian Jasmine Tea Industry Authority, Zhejiang Tea Group Tea Research Institute Institute Co., Ltd., Anhui Agricultural University, Hunan Tea Group Co., Ltd. The main drafters of this standard Yangjiang Fan, Fu Tianlong, Gong Shuying, Weng Kun, Dan Siming, Chen Luan, Ye Naixing, Chen Jinshui, Sun Yun, Sun Danwei, Wang Xiulan, Guo Yi, Zhang Yali, Fu Tianfu, Rao Geng Hui, Zhou Qi, Lan Yuan, Mao Limin, Li Daxiang, Yin Bell, Chen Xinguang. Jasmine tea processing technical specifications

1 Scope

This standard specifies the terms and definitions of jasmine tea processing, raw material requirements, processing basic conditions, processing technology, processing technology to Seeking, quality control, marking, transportation and storage. This standard applies to the processing of jasmine tea.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 7718 National Food Safety Standard Pre-packaged food labels General GB/T 14456.1 green tea Part 1. Basic requirements GB 14881 National Food Safety Standard - General Principles of Food Hygiene GB/T 22292 Jasmine tea GB/T 30375 tea storage General rules of tea packaging GH/T 1070 GH/T 1077 tea processing technical specifications Measures for the Supervision and Administration of Quantitative Measurement of Commodities (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005]) AQSIQ Decision on Amending the "Provisions on the Administration of Food Labeling" (General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China [2009] No. 123 Order)

3 Terms and definitions

GB/T 22292 and defined by the following terms and definitions apply to this document. 3.1 Dough teaforscenting The refined process into a certain specification, can be made of the system (Suihua) process of baking or Chaoqing (including half baked) green tea. 3.2 窨 system (窨 flower) teascenting Tea billet and flowers after the process of adsorption of flowers. 3.3 Base aroma-basedscenting Jasmine tea system, the first with a small amount of another fragrant flowers (Prynne, etc.) 窨 system, or with a small amount of another mixed with flowers and jasmine flowers pay 窨, To enhance the aroma concentration of jasmine tea. 3.4 窨 times and turn 窨 timesofscenting After blending the billets with the flowers, the process of broom, flowering, harvesting, brooming and baking is a 窨 times, which is called "窨 窨" or "头" 窨. "The second and more repetitions of this process are called" 窨 窨 ", correspondingly called" 窨 窨 "" 窨 窨 "" 窨 窨 "

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