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SN/T 0917-2010: Method for the organoleptic examination on quality of tea for import and export
Status: Valid SN/T 0917: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 0917-2010 | English | 339 |
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Method for the organoleptic examination on quality of tea for import and export
| Valid |
SN/T 0917-2010
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| SN/T 0917-2000 | English | 239 |
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Method for the organoleptic examination on quality of tea for import and export
| Obsolete |
SN/T 0917-2000
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PDF similar to SN/T 0917-2010
Basic data | Standard ID | SN/T 0917-2010 (SN/T0917-2010) | | Description (Translated English) | Method for the organoleptic examination on quality of tea for import and export | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X50 | | Classification of International Standard | 67.140.10 | | Word Count Estimation | 13,187 | | Date of Issue | 2010-05-27 | | Date of Implementation | 2010-12-01 | | Older Standard (superseded by this standard) | SN/T 0917-2000; SN/T 0737-1997; SN/T 0911-2000 | | Quoted Standard | GB 5749; GB/T 14487 | | Regulation (derived from) | National Quality Inspection (2010) 290; industry standard filing Notice 2010 No. 10 (No. 130 overall) | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the import and export of tea quality sensory evaluation environment, appliances, water reviewers basic conditions and requirements, review the content, methods of operation, and scoring methods. This standard applies to the basic import and export of tea, tea (black tea, green tea, white tea, yellow tea, oolong tea, black tea) and reprocessing tea (tea, pressed tea, tea bag, flavored tea) sensory evaluation of the quality of. | SN/T 0917-2010: Method for the organoleptic examination on quality of tea for import and export---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.
Method for the organoleptic examination on quality of tea for import and export
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Instead of the SN/T 0917-2000, SN/T 0737-1997, SN/T 0911-2000
Import and export quality tea sensory evaluation method
Issued on. 2010-05-27
2010-12-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
Instead of the standard SN/T 0917-2000 "Importers and quality of tea sensory evaluation method", SN/T 0737-1997 "export tea products
Textured official review of scoring method ", SN/T 0911-2000" import and export of tea sensory evaluation laboratory conditions. "
This standard incorporates SN/T 0917-2000, SN/T 0737-1997 and SN/T 0911-2000, in addition to editorial changes, the main
Technical changes are as follows.
--- Increase the basic conditions and requirements for reviewers;
--- The assessment of tea increased water requirements;
--- Increased yellow tea, black tea, tea bags, flavored tea utensils and review methods of operation;
--- Increase the tea trade turnover sample and standard sample definition;
--- Added other teas scoring methods;
--- Increased assessment cup bowl pictures;
--- Remove the sample and principles;
--- Revised definition of tea suppressed.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. People's Republic of China Fujian Entry-Exit Inspection and Quarantine Xiamen People's Republic of China
People's Republic of China and the Shanghai Exit Inspection and Quarantine.
The main drafters of this standard. even Wenqin, known Cai Ling, Chen Lai silver, Wang Lingping, LEARNED, Chen Di, Liu Xiurong.
This standard replaces the standards previously issued as follows.
--- SN/T 0917-2000;
--- SN/T 0737-1997;
--- SN/T 0911-2000.
Import and export quality tea sensory evaluation method
1 Scope
This standard specifies the environment, equipment, water, reviewers and export of tea sensory evaluation of the quality of the basic conditions and requirements, review the content,
Operating methods and scoring methods.
This standard applies to the import and export of tea Basic tea (black tea, green tea, white tea, yellow tea, oolong tea, black tea) and reprocessing tea (Flower
Tea, pressed tea, tea bags, flavored tea) the quality of the sensory evaluation.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the edition are not applicable to the present
file. For undated references, the latest edition (including any amendments) applies to this document.
GB 5749 drinking water health standards
GB/T 14487 tea sensory evaluation terms
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Sensory quality of tea project organolepticexaminationonqualityoftea
By the color, smell, taste, shape and the like of tea shape endoplasmic.
3.2
Pressed tea compressedtea
Mechanical pressing of Tuo, tight tea, tea cakes, brick tea, tea round shape tea in the tea process. According employed to suppress tea
The materials can be divided suppress black tea, black tea repression, suppression green tea, oolong tea repression, suppression of white tea and so on.
3.3
Teabag bagtea
The crushed tea leaves or tea leaves after processing by the packaging machine bag into the filter paper, nylon mesh bag or a convenient non-woven bags brewing parcels
Loaded tea.
3.4
Flavored tea (plus tea) spicedtea
Tea is the basis, after adding a small amount of dry fruits, grains and other food or spray a small amount of food flavor, strengthen special flavor and taste of tea
Ye reprocessed products.
3.5
Tea standard sample standardsampleoftea
Various types of tea developed in accordance with the specifications of various types of tea quality level requirements unified physical standards like tea. The shape of tea, endoplasmic, grade
Other quality review reference material. Tea has some kind of standard scope and a certain time limit, and a corresponding shape of tea, endoplasmic,
Level textual description of quality indicators.
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