T/ZPCY 004-2021 Active Group standards

T/ZPCY 004-2021 Red Red Ring Tea Processing Technical Regulations in Zhaoping County

Publish Date: 2022-07-18 Implement Date: 2022-08-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/ZPCY 004-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Tea

Publish Date: 2022-07-18

Implement Date: 2022-08-01

Scope

Scope: This document specifies the terms and definitions, basic processing conditions, raw material (fresh leaves) requirements, processing equipment, processing techniques, quality management, marking, labeling, packaging, transportation, and storage for the processing of Zhaoping Red Red Tea. This document applies to red tea produced within the geographical indication protection area of Zhaoping Tea, which uses fresh leaves of tea trees suitable for making Zhaoping Red Red Tea as raw materials, and is processed through continuous techniques such as withering, rolling, block-breaking and sieving, fermentation, shaping, roasting, grading, finishing, blending, and bagging, resulting in a curled, spiral-shaped red tea. Main technical content: 1. Scope: This document specifies the terms and definitions, basic processing conditions, raw material (fresh leaves) requirements, processing equipment, processing techniques, quality management, marking, labeling, packaging, transportation, and storage for the processing of Zhaoping Red Red Tea. 2. Normative references: The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendment sheets) of the unspecified-date referenced documents applies to this document. - GB/T 191 Packaging and Transportation Graphic Symbols - GB 7718 Food Safety National Standard General Principles for Prepackaged Food Labeling - GB/T 13738.2 Black Tea Part 2: Gongfu Black Tea - GB/T 14487 Tea Sensory Evaluation Terminology - GB 14881 Food Safety National Standard General Hygiene Standards for Food Production - GB/T 23776 Tea Sensory Evaluation Methods - GB/T 30375 Tea Storage - GB/T 31748 Fresh Tea Leaf Processing Requirements - GB/T 32744 Good Manufacturing Practices for Tea Processing - GH/T 1070 General Principles for Tea Packaging - GH/T 1077 Tea Proc