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GHT1382-2022: Flower and fruit scented black tea
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| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GH/T 1382-2022 | English | 199 |
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Flower and fruit scented black tea
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Basic data | Standard ID | GH/T 1382-2022 (GH/T1382-2022) | | Description (Translated English) | Flower and fruit scented black tea | | Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) | | Classification of Chinese Standard | X55 | | Classification of International Standard | 67.140.10 | | Word Count Estimation | 8,856 | | Date of Issue | 2022-11-24 | | Date of Implementation | 2023-01-01 | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1382-2022: Flower and fruit scented black 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.
ICS 67:140:10
CCSX55
Industry Standards for Supply and Marketing Cooperation of the People's Republic of China
Floral and Fruity Black Tea
Released on 2022-11-24
2023-01-01 Implementation
Released by All China Federation of Supply and Marketing Cooperatives
Published by China Standard Press
foreword
This document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents"
drafting:
Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents:
This document was proposed by Fuan Tea Industry Development Center:
This document is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339):
This document is drafted by: Fuan Tea Industry Development Center, Ningde Standardization Association, Fuan Tea Industry Association, Fujian Agriculture and Forestry University, Fu
Fujian Provincial Department of Agriculture and Rural Affairs, Tea Research Institute of Chinese Academy of Agricultural Sciences, Tea Research Institute of Fujian Academy of Agricultural Sciences, Fujian Xintanyang Group Co:, Ltd:
Co:, Ltd:, Fujian Nongken Tea Co:, Ltd:, Fujian Xingwang Tea Co:, Ltd:, Fujian Junyong Tianxiang Tea Co:, Ltd:
The main drafters of this document: Chen Linhai, Li Bo, Wen Lingguang, Sun Yun, Lin Ying, Lin Hong, Zhang Fangzhou, Liu Jingcan, Liu Xiaochun, Zheng Guohua, Zhang Fan,
Lin Jiaojiao, Lin Qing, Wang Qinghua, Zhang Yinggen, Liu Xiaofeng:
Introduction
"Huaguoxiang black tea" is made of fresh leaves of suitable tea tree varieties such as Golden Peony, Mingke No: 1, Purple Rose, Daphne, and Fu'an Dabai:
The bar-shaped black tea with the unique quality characteristics of flower and fruit aroma made by innovative technology and technology was first created in Fu'an City, Fujian Province, and has been popular in the whole country in recent years:
Dissemination and promotion of major black tea producing areas: In order to further standardize the production of "Huaguoxiang black tea", ensure product quality, and promote the high-quality development of the black tea industry
development, it is proposed to formulate this document:
Floral and Fruity Black Tea
1 Scope
This document defines the terms and definitions of Huaguoxiang black tea, specifies grading and physical standard samples, fresh leaf raw materials, processing technology, and requirements:
Requirements, describing the inspection methods, inspection rules, marking labels, packaging, transportation and storage:
This document is applicable to Huaguoxiang black tea products:
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references
For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
this document:
GB/T 191 Packaging, storage and transportation icon marks
GB 2762 National Food Safety Standard Limits of Contaminants in Food
GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food
GB 5009:3 National Food Safety Standard Determination of Moisture in Food
GB 5009:4 National Food Safety Standard Determination of Ash Content in Food
GB 7718 National Food Safety Standard General Rules for Prepackaged Food Labeling
GB/T 8302 tea sampling
GB/T 8305 Determination of tea extract
GB/T 8311 Determination of content in tea powder and broken tea
GB/T 14487 Terminology for Sensory Evaluation of Tea
GB/T 18795 Technical conditions for the preparation of tea standard samples
GB/T 23776 Tea Sensory Evaluation Method
GB/T 30375 Tea Storage
GH/T 1070 General Rules for Tea Packaging
JJF1070 Quantitative packaging commodity net content measurement inspection rules
Measures for the Supervision and Administration of Quantitatively Packaged Commodities (Decree No: 70 of the State Administration for Market Regulation)
Regulations on the Administration of Food Labeling (Order No: 123,:2009, of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China)
3 Terms and Definitions
The following terms and definitions defined in GB/T 14487 apply to this document:
3:1
Using fresh leaves of suitable tea tree varieties such as Golden Peony, Mingke No: 1, Purple Rose, Daphne, and Fuan Dabai as raw materials, after withering, shaking, kneading,
Bar-shaped black tea with unique quality characteristics of floral and fruity aroma made by fermentation, drying and refining:
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