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GHT1127-2016 English PDF

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GHT1127-2016: Jingshan Tea
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GH/T 1127-2016English229 Add to Cart 3 days [Need to translate] Jingshan Tea Valid GH/T 1127-2016

PDF similar to GHT1127-2016


Standard similar to GHT1127-2016

GB/T 8313   GB 5009.264   GH/T 1091   GH/T 1120   GH/T 1119   GH/T 1117   

Basic data

Standard ID GH/T 1127-2016 (GH/T1127-2016)
Description (Translated English) Jingshan Tea
Sector / Industry Supply and Marketing Cooperatives Industry Standard (Recommended)
Classification of Chinese Standard X55
Word Count Estimation 9,936
Date of Issue 2016-09-30
Date of Implementation 2016-11-01
Regulation (derived from) Supply-Marketing Technology Letter [2016] No.45
Issuing agency(ies) All-China Federation of Supply and Marketing Cooperatives

GHT1127-2016: Jingshan 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.
(Mountain tea) ICS 67.140.10 X55 People's Republic of China Supply and Marketing Cooperation Industry Standard Camellia JingshanTea 2016-09-30 release 2016-11-01 Implementation Published by All China Supply and Marketing Cooperative

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 Supply and Marketing Cooperative. This standard is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339). This standard was drafted. China National Supply and Marketing Cooperative Hangzhou Tea Research Institute, Hangzhou Yuhang District Jingshan Tea Industry Association. The main drafters of this standard. Hu Jianguang, Weng Kun, Jin Guoqiang, Yu Yueyuan, Pang Fasong, Tu Shuigen, Yu Qiuzhu, Zhang Yali, Wang Qun. Camellia

1 Scope

This standard specifies the terms and definitions, product grades and physical standards, requirements, test methods, inspection rules, signs, and standards Sign, pack, transport, store. This standard applies to camellia.

2 Normative references

The following documents are essential for the application of this document. For dated references, only the dated version applies to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB/T 191 Packaging, storage and transportation icon GB 2762 National Food Safety Standard for Contaminants in Foods GB 2763 National Food Safety Standard Maximum Pesticide Residue Limits in Foods GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles GB/T 8302 Tea sampling GB/T 8304 Tea moisture determination GB/T 8305 Determination of tea extract GB/T 8306 Determination of total ash in tea GB/T 14487 Terms for tea sensory evaluation GB/T 23776 Tea sensory evaluation method GB/T 30375 Tea storage GH/T 1070 General rules for tea packaging JJF1070 Quantitative packaging merchandise net content measurement inspection rules Measures for the Supervision and Administration of Quantitative Packaging Commodities (Order of the General Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75) Decision of the General Administration of Quality Supervision, Inspection and Quarantine on Amending the Regulations on the Administration of Food Labeling (Order of the General Administration of Quality Supervision, Inspection and Quarantine (2009) No. 123)

3 terms and definitions

The terms and definitions defined in GB/T 14487 and the following terms apply to this document. 3.1 Camellia Jingshantea Fresh tea leaves of tea tree varieties suitable for making camellia in specific areas in Yuhang District, Hangzhou (see Appendix A for details) are used as raw materials. Green tea products with fine and tight curls, green color and luster, high flavor and fresh taste, and tender leaves with even and uniform quality characteristics.

4 Product grades and physical standards

4.1 Product grades are divided into special grade, first grade, second grade, and third grade according to sensory quality requirements.

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