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National and local standards for tea

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( ˇ If you want to find some national standards about tea or relevant standards in various places, you can download them directly. I will add points according to the situation.

the three new national standards for tea production will be implemented from March 1. The three new national standards for tea production of China Quality News Network will be implemented from March 1. The new standards for tea will add exotic fragrance. According to the editor, the earth will warm up and everything will be full of vitality in March. Facing the dew of early spring, the tea tree sprouted new buds. Now, spring tea has been picked in many areas and can be listed before Qingming Festival. With the implementation of the new standards for the production of three kinds of tea, consumers can drink high-quality tea guaranteed by higher standards this year. Tea is one of the three major drinks in the world. China is the first country to grow tea in the world, and also a big country to grow, process and export tea. The improvement of tea processing standards is conducive to the improvement of tea quality, the building of tea brand and the export of tea. It is of great significance. In this issue, we introduced in detail the contents of the three new tea production standards implemented on March 1, so as to enable tea production enterprises to better understand and implement the new standards. At the same time, many tea producing areas in China have implemented standardized planting and processing, which has brought tangible benefits to tea farmers and enterprises. Their experience is worth learning from other regions and enterprises. □ our reporter Xu Feng has implemented three national standards “jasmine tea”, “black tea part 2: Gongfu black tea” (hereinafter referred to as “Gongfu black tea”) and “white tea” since March 1. This means that jasmine tea, Gongfu black tea and white tea produced after March 1 should meet the requirements of the new national standard. It is reported that these three standards are recommended national standards. According to Weng Kun, Secretary General of the National Technical Committee for tea standardization, the national standard of jasmine tea (GB /T 22292-2008) is applicable to jasmine tea made from green tea as raw material, processed into green billet and scented with jasmine flowers (including brandy flowers). The national standard of Gongfu black tea (GB /T 13738.2-2008) is applicable to Gongfu black tea made from tea buds, leaves and tender stems through withering, rolling, fermentation, drying and refining processes. The national standard of white tea (GB /T 22291-2008) is applicable to white tea made from buds, leaves and tender stems of tea plants through specific processes such as withering, drying and picking. The above three national standards were formulated and implemented for the first time and were released on August 12, 2008. According to the national standard of jasmine tea, there are two kinds of jasmine tea: roasted green jasmine tea and fried green (including semi roasted) jasmine tea. According to different tea varieties and product requirements, the national standard of Gongfu black tea is divided into two products: large leaf Gongfu and medium and small leaf Gongfu. According to the different requirements of tea varieties and raw materials, the national standard of white tea is divided into three products: Baihao silver needle, white peony and Gongmei. Each standard of 3-year replacement of each kind of products is set. According to Weng Kun, the “requirements” of the standards are the core content. The “requirements” of the three standards include basic requirements, sensory quality, physical and chemical indicators, health indicators (including pollutant limit and pesticide residue limit) and net content. Among them, the pollutant limit and pesticide residue limit in health indicators are required to meet the mandatory national standards “pollutant limit in food” and “maximum pesticide residue limit in food”. The net content shall comply with the provisions of the measures for the measurement supervision and administration of quantitatively packaged commodities. There is little difference in basic requirements, including no peculiar smell, smell and deterioration. The standards of Gongfu black tea and white tea add the requirement that the color, aroma and taste of normal commodities should not contain non tea substances and any additives. The description of “color, aroma and taste of normal commodities” in the standard of jasmine tea is “normal quality”. Due to the addition of jasmine, the requirement of “no non tea substances and any additives” is “no additives” Although the requirements of sensory quality and physical and chemical indexes are similar, the difference of description or limit has become the key to judge the quality and classification of tea. The sensory quality requirements of the three standards are divided into two aspects: appearance and endoplasm. “Jasmine tea” and “Gongfu black tea” have shapes including strips, whole pieces, clarity and color, and endoplasm including aroma, taste, soup color and leaf bottom. The appearance of “white tea” includes leaf shape, tenderness, clarity and color, while the inner quality includes aroma, taste, soup color and leaf bottom. The sensory quality requirements of the national standard of jasmine tea are as follows: roasted green jasmine tea and fried green jasmine tea (including semi roasted) are divided into 7 grades from super grade to 6. Taking roasted green jasmine tea as an example, the strings of super grade tea should be thin, tight or fat, with sharp seedlings and fine hair; The tea is fresh, mellow and lasting. The sensory quality requirements of the national standard of Gongfu black tea are as follows: Gongfu tea is divided into seven grades from super grade to grade 6. Among them, the requirements for Daye Gongfu tea are that the tea strips are fat, tight and multi front seedlings, the tea shape is uniform, clean, the tea color is dark brown, oily, and the golden hair is exposed; It has rich sweet aroma, fresh and mellow, red tea soup, fat and tender leaves, red and bright buds. The Baihao silver needle in white tea is divided into two levels: special level and first level, and white peony and Gongmei are divided into four levels from special level to level 3. Taking the leaf state of super grade tea as an example, the standard description of super grade pekoe silver needle is that the bud needle is fat and uniform, the description of super grade white peony is that the bud leaf is connected with the branches and leaves, and the leaf edge is vertical and even, and the description of super grade Gongmei is that the bud leaf is connected with the branches and leaves, and the leaf state is tight and even. The physical and chemical indexes of the three standards include the limit of moisture, total ash and powder. In addition, the standard of jasmine tea also includes the limit of dried jasmine, and the standard of Gongfu black tea also includes the limit of water extract. The standard of jasmine tea stipulates that the moisture and total ash of jasmine tea of all levels are set to be less than or equal to 8.5% and 6.5% respectively. Super grade, grade 1 and grade 2 tea powder is less than or equal to 1.0%, and grade 3 to grade 6 is less than or equal to 1.2%. The dried jasmine of super grade, grade 1 and grade 2 tea is less than or equal to 1.0%, and that of grade 3 to grade 6 tea is less than or equal to 1.5%. The standard also gives the flower amount of jasmine tea in the process of scenting at all levels in an informative appendix. The limit of moisture and total ash of each grade of Gongfu black tea is the same, which is less than or equal to 7.0% and less than or equal to 6.5% respectively; The powder limits of special grade, grade 1, grade 2, grade 3, grade 4, grade 5 and grade 6 are less than or equal to 1.0%, 1.2% and 1.5% respectively; The water extract is divided into large leaf time category and small leaf time category, ranging from 36% ~ 28%. According to the standar
d of white tea, the moisture content of various grades of white tea is less than or equal to 7.0%, the total ash content is less than or equal to 6.5 /%, and the powder limit of white peony and Gongmei is 1.0 /%. According to the experts of the three standards working group, the production and processing area of jasmine tea is vast, with different styles, varieties and processing technology. The production and processing areas of Gongfu black tea products are also relatively large, and there are differences in varieties and traditional processing technology. In the process of formulating standards, we can only grasp the basic characteristics and specify the basic requirements of product quality. White tea is one of the six major tea categories in China. Its production and processing are mainly in eastern and Northern Fujian. With its special production and processing technology and quality, more than half of it is exported and has a high reputation in Hong Kong, Macao and international markets. The formulation of white tea standard will further standardize the quality of white tea products and promote the production and trade of white tea in China. The new white tea produced by the new technology of white tea is not included in the standard range because it is quite different from the quality of traditional white tea. Tea importing country United States: the minimum standard of tea imported from the United States is established through different ways and sensory evaluation by tea appraisers. The tea import Act enacted in 1987 stipulates that all tea entering the United States shall not be lower than the minimum standard sample tea established by the American tea expert committee. The minimum standard sample tea is ordered from the trade samples every year, including 7 kinds: (1) Chinese black tea (including Taiwan Province); (2) Black tea; (3) Oolong tea (including Taiwan Province); (4) Green tea; (5) Chinese Baozhong tea (including Taiwan Province); (6) Spiced tea; (7) Flavored tea. According to the regulations on the administration of food, drugs and cosmetics of the United States, all kinds of imported tea must be subject to sampling inspection by the U.S. Department of health and human services and the food and Drug Administration (hereinafter referred to as FDA). The tea inspector has the right to prohibit the import of products whose quality is lower than the legal standard and products whose pollution, deterioration or purity do not meet the consumption requirements. The pesticide residues in tea are not allowed unless approved by the environmental protection department of the exporting country, Or prove that the residue is within the allowable range according to the regulations, otherwise it is an illegal product. Australia: according to the “import management law” of the customs in 1975 and 1977, the absolutely prohibited imports of tea include: soaked tea, tea mixed with fake tea or tea not suitable for human consumption, and tea harmful to health and unsanitary. For general imported tea, the following standards must be met: the water extract shall not be less than 30% (calculated in dry state), the total ash content shall not exceed 8%, and the water-soluble ash content shall not exceed 3% (calculated in dry state). Egypt: imported tea must meet the following standards stipulated in the “law on the administration of imported tea” revised in 1975: (1) all kinds of tea must be made of new shoots, tender stems, buds and leaves of tea trees, which can be divided into black tea and green tea according to different preparation methods; (2) The aroma, taste, color and quality of all kinds of tea must be normal. It is not allowed to mix with soaked tea, fake tea or foreign substances, and it is not allowed to color or mix with metal substances; (3) Tea stem not more than 20%; (4) Moisture not exceeding 8%; (5) The ash content shall not exceed 8%, of which the water-soluble ash content shall not be less than 50% of the total ash content and the water-insoluble ash content shall not exceed 1%; (6) Polyphenols no more than (%): green tea 12, black tea 17; (7) The water extract shall not be less than 32%; (8) Not less than 2% caffeine. The alkalinity of water-soluble ash shall not be less than 22 mg equivalent in 100 g sample; (9) The package must be a container that is harmless to tea and suitable for tea storage. Pakistan: there are three national tea standards in Pakistan:
PS 493-1965 tea standard-a
PS 18-1958 plywood for tea packaging box and box making:
PS 784-1970 tea standard-b
the tea standard stipulates that black tea must be fermented, dried and normal without non tea inclusions, tea ash or other impurities. It is allowed to contain tea stems, but it is not allowed to contain unfermented ones, and the stem content shall not exceed 10%. Green tea must be dried and normal without non tea inclusions, tea ash or other impurities
the physical and chemical standards of tea include: (1) the water extract shall not be less than 33%; (2) The total ash content shall be between 3-8%, and the proportion of water-soluble ash in the total ash shall not be less than 45%; (3) The alkalinity of water-soluble ash shall be 1.5-2% by weight based on K2O; (4) Acid insoluble ash shall not exceed 0.8%. (5) The content of crude fiber shall not exceed 15%; (6) Caffeine content shall not be less than 2.5%. (7) The content of tea polyphenols shall not be less than 10%; (8) The moisture content of black tea shall not exceed 10%. The above limit standards have their own inspection methods. UK: the ISO 3720 black tea specification standard has been converted into the UK national tea standard. It is stipulated that from April 1, 1981, all tea sold in the London auction market must comply with

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