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GHT1120-2024: Ya'an Tibetan tea
Status: Valid GHT1120: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GH/T 1120-2024 | English | 229 |
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3 days [Need to translate]
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Ya'an Tibetan tea
| Valid |
GH/T 1120-2024
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| GH/T 1120-2015 | English | 279 |
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3 days [Need to translate]
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Taan tibetan tea
| Obsolete |
GH/T 1120-2015
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PDF similar to GHT1120-2024
Basic data | Standard ID | GH/T 1120-2024 (GH/T1120-2024) | | Description (Translated English) | 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Count Estimation | 10,117 | | Date of Issue | 2024-03-22 | | Date of Implementation | 2024-09-01 | | Older Standard (superseded by this standard) | GH/T 1120-2015 | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1120-2024: Ya'an Tibetan tea---This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
Replaces GH/T 1120-2015
Ya'an Tibetan Tea
Ya'anTibetantea
Released on 2024-03-22
2024-09-01 Implementation
All-China Federation of Supply and Marketing Cooperatives released
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.
This document replaces GH/T 1120-2015 Ya'an Tibetan Tea. Compared with GH/T 1120-2015, except for structural adjustments and editorial changes,
In addition, the main technical changes are as follows.
--- Changed the terminology and definition of Ya'an Tibetan tea. Deleted the terms of Tibetan tea raw tea, primary Tibetan tea raw tea, copied Tibetan tea raw tea and pile fermentation.
and definitions (see Chapter 3, Chapter 3 of the.2015 edition);
--- Added the terms and definitions of loose Tibetan tea, compressed Tibetan tea and bagged Tibetan tea (see Chapter 3);
--- Changed the grades, changing the original special grade, first grade and second grade to Maojian, Yaxi and Jinyu (see Chapter 4,.2015 edition, Chapter 4
chapter);
--- Deleted the requirements for physical samples (see Chapter 4 of the.2015 edition);
--- Changed the sensory requirements for compressed Tibetan tea (see Table 1, Table 1 of the.2015 edition);
--- Changed the sensory requirements for loose Tibetan tea (see Table 2, Table 2 of the.2015 edition);
--- Added requirements for water extracts of Maojian, Yaxi and Jinyu (see Table 3 and Table 4);
--- Changed the requirements for extracts of Tibetan tea bags (see Table 5, Table 5 of the.2015 edition).
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. China Tea Circulation Association, National Tea Quality Inspection and Testing Center (Sichuan), National Light Industry Food Quality Supervision
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 You
Yi 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, Wang Qing, Liao Qikai, Shen Weiwei, Bai Chunrong, Liu Meixiu, Liu Xia, Li Chaogui, Gan Yuxiang, Mei Jie,
Li Zhongjun, Cheng Xiaoqing, Zhou Xiangjun, Zhang Rongrong, Wu Zhongbing, Zhang Yu, Wang Zhe, Jiang Wenlong, Chen Shuo, Li Qingsong.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2015 as GH/T 1120-2015;
---This is the first revision.
Ya'an Tibetan Tea
1 Scope
This document defines the terms and definitions of Ya'an Tibetan Tea, and stipulates the classification and grades, requirements, inspection rules, signs, labels,
Packaging, transportation, storage and shelf life, and the corresponding inspection methods are described.
This document applies to Ya'an Tibetan tea.
2 Normative references
The contents of the following documents constitute the 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/T 191 Pictorial markings for packaging, storage and transportation
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 5009.4 National Food Safety Standard Determination of Ash Content in Food
GB 7718 National Food Safety Standard General Rules for Labelling of Prepackaged Foods
GB/T 8302 Tea Sampling
GB/T 8305 Determination of tea extract
GB/T 9833.1-2013 Compressed tea Part 1.Brick tea
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 24690-2018 Teabag
GB/T 30375 Tea Storage
JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
GH/T 1070 General Rules for Tea Packaging
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
In the administrative area of Ya'an City, the dark tea is made from Ya'an Tibetan dark tea and processed using the core production techniques of southern roadside tea.
Category products.
Note. It has the unique quality of brown leaves, red soup, mellow aftertaste and sweet aftertaste.
3.2
loose Tibetan tea loose Tibetan tea
The dark tea products are made from Ya'an Tibetan tea raw materials and processed through processes such as refining, blending, drying and finished product packaging.
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