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GHT1448-2024: Requirements for material of Ya-an Tibetan tea
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GH/T 1448-2024 | English | 199 |
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Requirements for material of Ya-an Tibetan tea
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GH/T 1448-2024
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Basic data | Standard ID | GH/T 1448-2024 (GH/T1448-2024) | | Description (Translated English) | Requirements for material of Ya-an Tibetan 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 | 10,182 | | Date of Issue | 2024-03-22 | | Date of Implementation | 2024-09-01 | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1448-2024: Requirements for material of Ya-an Tibetan 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
Supply and Marketing Cooperative Industry Standard of the People's Republic of China
Ya'an Tibetan tea raw material requirements
Released on 2024-03-22
2024-09-01 Implementation
All-China Federation of Supply and Marketing Cooperatives issued
Published by China Standards 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 of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the China Tea Circulation Association.
This document is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339).
This document was drafted by. National Tea Product Quality Inspection and Testing Center (Sichuan), China Tea Circulation Association, National Light Industry Food Quality Inspection Center
Quality Supervision and Inspection Chengdu Station, Sichuan Yacha Group Tea Co., Ltd., Ya'an Tea Factory Co., Ltd., Sichuan Jixiang Tea Co., Ltd., Ya'an
City Friendship Tea Co., Ltd., Sichuan Ya'an Zhougongshan Tea Co., Ltd., Sichuan Ya'an Helong Tea Co., Ltd.
The main drafters of this document are. Wei Xiaohui, Shen Weiwei, Jing Lei, Zhang Yu, You Peng, Shu Taiyong, Li Chaogui, Gan Yuxiang, Mei Jie, Chang Wei, Su Ming,
Bao Qin, Liao Qikai, Zhang Rongrong, Wu Zhongbing, Wang Zhe, Zhang Hui, Chen Shuo, Mao Yanlong.
Ya'an Tibetan tea raw material requirements
1 Scope
This document defines the terms and definitions of Ya'an Tibetan tea raw materials, and stipulates the process flow, technical requirements, inspection rules,
Packaging and labeling, transportation and storage, and describe the corresponding inspection methods.
This document applies to Ya'an Tibetan tea raw materials.
2 Normative references
The contents of the following documents constitute essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
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 Water Content in Food
GB/T 8302 Tea Sampling
GB.19965-2005 Fluoride content in brick tea
GB/T 21728 Determination of fluoride content in brick tea
GB/T 23776 Sensory Evaluation Method for Tea
GB/T 30375 Tea Storage
GH/T 1070 General Rules for Tea Packaging
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Ya'an Tibetan tea raw materials
The new shoots of tea trees with one bud and five leaves or less are spread, withered, first kneaded, first baked (or fried), re-kneaded, re-baked (or fried), piled, and fully baked (or fried).
Ya'an Tibetan tea black tea is made from green tea and processed through pile fermentation.
Raw tea.
4 Technical requirements
4.1 Basic requirements
4.1.1 No non-tea substances should be added to the raw materials.
4.1.2 The mix and match scheme given in Appendix A is for reference only. Enterprises may adopt different mix and match schemes.
4.2 Sensory quality
The sensory quality should comply with the requirements of Table 1.
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