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GB/T 35863-2018: Technology regulations for Oolong tea processing
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 35863-2018 | English | 199 |
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Technology regulations for Oolong tea processing
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GB/T 35863-2018
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Basic data | Standard ID | GB/T 35863-2018 (GB/T35863-2018) | | Description (Translated English) | Technology regulations for Oolong tea processing | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X55 | | Classification of International Standard | 67.140.10 | | Word Count Estimation | 10,182 | | Date of Issue | 2018-02-06 | | Date of Implementation | 2018-09-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 35863-2018: Technology regulations for Oolong tea processing---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.
Technology regulations for Oolong tea processing
ICS 67.140.10
X55
National Standards of People's Republic of China
Oolong tea processing specification
Published on.2018-02-06
2018-09-01 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 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. National Tea Quality Supervision and Inspection Center (Fujian), Fujian Bama Tea Co., Ltd., and China National Supply and Marketing Cooperation
Head Office Hangzhou Tea Research Institute, Richun Corporation, Anxi County Muqi Family Tea Co., Ltd., Fujian Anxi Fengyan Health Tea Co., Ltd.,
Fujian Yongchun Xiangyu Tea Co., Ltd., Fujian Jiayou Tea Machinery Intelligent Technology Co., Ltd., Fujian Agriculture and Forestry University, Anxi County tea
Institute of Scientific Research, Huaxiangyuan Tea Co., Ltd., Quanzhou Entry-Exit Inspection and Quarantine Bureau Comprehensive Technical Service Center, Quanzhou Luojiang Spring Rock Tea
Industry Co., Ltd., Guangdong Hongwei Group Co., Ltd., Wuyixing Tea Co., Ltd., Tea Research Institute of Fujian Academy of Agricultural Sciences, Guangdong First Peak
Tea Industry Co., Ltd.
The main drafters of this standard. Lin Rongxi, Zhang Xuebo, Lin Zhuanjian, Huang Jushui, Weng Kun, Sun Weijiang, Chen Wenqin, Dong Xiuyun, Huang Dongfang,
Zhang Yali, Li Fang, Chen Huicong, Chen Jiayou, Xie Chengchang, Lin Xianbin, Chen Quanbin, Wang Qican, Yang Baorong, Huang Biaosheng, Lai Weixiang, Chen Weizhong.
Oolong tea processing specification
1 Scope
This standard specifies the terms and definitions of oolong tea, processing conditions, raw material requirements, processing techniques, and quality management.
This standard applies to the processing of oolong tea.
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/T 191 packaging, storage and transportation logo
GB 7718 national standards for food safety pre-packaged food labeling
GB 14881 National Standard for Food Safety General Hygiene Code for Food Production
GB/T 30357.1 Oolong tea Part 1. Basic requirements
GB/T 30375 tea storage
GH/T 1070 General Rules for Tea Packaging
GH/T 1124 Tea Processing Terms
3 Terms and Definitions
The terms and definitions defined in GB/T 30357.1, GH/T 1124 and the following apply to this document.
3.1
Oolong tea
The leaves, buds and tender stems of Camellias indica (Camelliasinensis (L.) O. Kuntze) were moderately withered and green (dried) in that order.
Green tea, blue tea, green tea, kneading, rubbing, drying, and other unique teas processed with unique characteristics.
3.2
Small open-faced lightbanjhi
The tip of the new shoots growing to shoot buds is 20% to 30% of the second leaf.
3.3
In the open mediumbanjhi
The area of the parietal lobe after the shoots have grown to shoot buds is 31% to 70% of the second leaf.
3.4
Wide open fulbanjhi
The area of the parietal lobe after the shoots have grown to shoot buds is 71% to 100% of the second leaf.
3.5
Tea Tea Crudetea
Fresh leaves form a certain specification of tea primary products.
3.6
Package rubbing-wrapping-twisting
The tea is tightly wrapped and repeatedly pressed by external force to form a tight, rounded shape of the granular oolong tea.
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