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GHT1244-2019: Instant Puer tea in solid form
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| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GH/T 1244-2019 | English | 159 |
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Instant Puer tea in solid form
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Basic data
| Standard ID | GH/T 1244-2019 (GH/T1244-2019) |
| Description (Translated English) | Instant Puer tea in solid form |
| Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) |
| Classification of Chinese Standard | X55 |
| Classification of International Standard | 67.140.10 |
| Word Count Estimation | 5,519 |
| Date of Issue | 2019 |
| Date of Implementation | 2019-10-01 |
| Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives |
GHT1244-2019: Instant Puer tea in solid form
---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.
Instant Puer tea in solid form
ICS 67.140.10
X55
People's Republic of China Supply and Marketing Cooperation Industry Standard
Solid instant puer tea
2019-03-21 release
2019-10-01 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, Yunnan Tiansili Dibojing Biological Tea Group Co., Ltd.
Division, Zhejiang Key Laboratory of Cross-Border Application Technology of Tea Resources.
The main drafters of this standard. Kong Junhao, Liu Shunhang, Bai Xiaoli, Yang Xiufang, Zuo Xiaobo, Li Changwen, Tan Rong, Su Xiaoqin, Guo Weihua.
Solid instant puer tea
1 Scope
This standard specifies the requirements, test methods, inspection rules, labeling, packaging, transportation and storage of solid instant Pu'er tea.
This standard applies to Pu'er tea, which has the characteristics of Pu'er tea and is prepared through extraction, separation, concentration, and drying.
Solid instant tea products.
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 2760 National Food Safety Standard Food Additive Use Standard
GB 2762 National Food Safety Standard for Contaminants in Foods
GB 2763 National Food Safety Standard Maximum Pesticide Residue Limits in Foods
GB 5009.3 National Food Safety Standard Determination of Moisture in Food
GB 5749 Sanitary Standard for Drinking Water
GB 7101 National Food Safety Standard Beverage
GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles
GB/T 8302 Tea sampling
GB/T 8312 Determination of theophylline
GB/T 8313 Test methods for tea polyphenols and catechins in tea
GB/T 18798.1 Solid instant tea Part 1. Sampling
GB/T 18798.2 Solid instant tea Part 2. Determination of total ash
GB/T 22111 geographical indication products Pu'er tea
Measures for the Supervision and Management of Quantitative Packaging Commodities (AQSIQ [2005] Order No. 75)
Decision of the General Administration of Quality Supervision, Inspection and Quarantine on Amending the Regulations on the Administration of Food Labeling (AQSIQ
[2009] Order No. 123)
3 Requirements
3.1 Requirements for raw and auxiliary materials
3.1.1 The raw materials should meet the requirements of GB/T 22111, the quality is normal, no odor, no mildew, no coloring, no non-tea substances, hygienic indicators
Should comply with the provisions of GB 2762, GB 2763, processing aids used in processing should meet the requirements of GB 2760.
3.1.2 Production water shall comply with the provisions of GB 5749.
3.2 Sensory requirements
The quality is normal, no agglomeration, no odor and other abnormalities. The specific sensory quality requirements should meet the requirements of Table 1.
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