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GB/T 24614-2009: Requirements for material of brick tea
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GB/T 24614-2009: Requirements for material of brick tea

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Requirements for material of brick tea ICS 67.140.10 X55 National Standards of People's Republic of China Pressed raw material requirements Posted 2009-11-15 2009-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

The standard proposed by China Federation of Supply and Marketing Cooperatives. This standard by the National Standardization Technical Committee of tea. This standard was drafted. China Federation of Supply and Marketing Cooperatives Hangzhou Tea Research Institute. The main drafters of this standard. Zhao Yuxiang, Yangxiu Fang, Mao Xingguo, Li Hongqi, Liuxue Hui, Gando flat, Zouxin Wu. Pressed raw material requirements

1 Scope

This standard specifies the classification and grading Pressed raw materials, requirements, test methods, packaging and labeling, transport and storage. This standard applies to tea buds, leaves or stalks as raw materials, through fixing, rolling (or pile-fermentation), drying and other processes made of pressed tea raw material.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2762 Contaminants in Foods Limited GB 2763 Maximum residue limits for pesticides in food GB/T 8304 Determination of tea points GB/T 8306 Determination of total ash tea GB/T 9833.1-2002 Pressed Flower brick tea GB/T 13738.1 black tea - Part 1. broken black GB/T 14456.2-2008 green tea - Part 2. The big leaves of green tea GB 19965-2005 brick tea fluoride content SB/T 10157 tea sensory evaluation method

3 Classification and Grading

3.1 Classification Pressed materials depending on processing technology and products, divided into black Maocha old green tea, Sichuan brick tea, green tea and rice drying Yunnan brick material Five. 3.2 rating 3.2.1 Black Maocha divided into premium, one to four a total of five levels. 3.2.2 seasoned millet mush and in the old green tea into tea. Seasoned millet mush which is divided into a total of six levels one to six, where tea is divided into a total of three levels one to three. 3.2.3 Sichuan brick tea into the tea, tea PLAY, Mao Zhuang tea. Wherein the tea and tea Zhuang hair was divided into a total of one to two two levels, the tea sub-PLAY Is one to four a total of four levels. 3.2.4 Yunnan drying green tea is divided into a total of five levels one to five. 3.2.5 brick raw rice into broken tea, tea tablets, tea at the end of three colors.

4 Requirements

4.1 Basic requirements Select fluorine mines and tea plantations away from the contaminated area of \u200b\u200bthe seasonal atmospheric fluorine tea shoots, press Pressed raw material production and processing technology, the quality of normal, no Deterioration, no smell. No landing leaves, water flooded the leaves, no old stems, hemp stalk, stem chicken should not use any additives during processing. 4.2 sensory quality 4.2.1 Black Maocha After fixing fresh leaves early tea rolled, pile drying process made of tile, brick and Fu brick tea black tea raw materials. Sensory quality levels Shall comply with the requirements in Table 1. ...