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GB/T 30766-2014: Classification of tea
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GB/T 30766-2014: Classification of tea

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Classification of tea ICS 67.140.10 X55 National Standards of People's Republic of China Classification of Tea Issued on. 2014-06-09 2014-10-27 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. The standard proposed by China Federation of Supply and Marketing Cooperatives. This standard by the National Standardization Technical Committee of tea (SAC/TC339) centralized. This standard was drafted. China Federation of Supply and Marketing Cooperatives Hangzhou Tea Research Institute, China National Institute of Standardization, Anhui Agricultural University, Fujian Agriculture and Forestry University. The main drafters of this Standard. Weng Kun, Xi Xing Jun, Wan Xiaochun, Zhao Yuxiang, Lili Xiang, Sun Wei Jiang, Zhang Yali. Classification of Tea

1 Scope

This standard specifies the terms and definitions of tea, principles of classification and category. This standard applies to tea production, scientific research, education, trade, inspection and related standards.

2 Terms and definitions

The following terms and definitions apply to this document. 2.1 Fresh leaves freshleave Suitable varieties made from Camellia bud tea variety of tea (CamelliasinensisL.O.kunts) picked on, leaves, stems, as various types of tea plus Raw materials workers. 2.2 Tea tea In fresh leaves as raw material, special processing technology, it does not contain any additives, for people to drink or eat products. 2.3 Withering withering Fresh leaves at a certain temperature and humidity conditions even spreading to wilting, distributing water in the process. 2.4 Fixing enzymeinactivation The use of certain temperature, the fresh leaves of the loss of enzyme activity, or said it would deactivate the enzyme process. 2.5 Zuoqing finemanipulation In the mechanical force, fresh leaf margin partially damaged, prompting the partial oxidation of polyphenols, containing the polymerization to produce green leaves red edge process. 2.6 Boring yellow heapingforyelowing The fixing or rolling or after hot bake fresh leaves early accumulation, which will gradually yellowing process under heat action. 2.7 Fermentation enzymaticreaction Under certain temperature and humidity conditions, the fresh leaves inclusions occur in enzymatic oxidation of polyphenols as the main form YE change process. 2.8 Ottawa heap pile Under certain temperature and humidity conditions, the bulk tea led by its contents are slowly changing process. 2.9 Green tea greentea In fresh leaves as raw materials, fixing, rolling, drying and other products made from processing. ...