T/BYGC 0001-2020 Douh Tongzicha

Scope

Scope: This standard specifies the product grading, physical standard samples, technical requirements, testing methods, inspection rules, marking and labeling, packaging, transportation, and storage of short-stemmed Oolong tea. Main technical content: 5. Technical requirements 5.1 Sensory indicators 5.1.1 Basic requirements The product shall be clean, free from dyes, non-tea substances, odors, and mold. 5.1.2 Sensory quality The sensory quality shall comply with the requirements specified in Table 1. Table 1 Sensory quality requirements Item Grade Superior First Second Appearance Compact and well-formed Compact and well-formed with slightly curved leaves Compact and well-formed with slightly curved leaves Color Dark and lustrous Dark and lustrous Still dark and lustrous Purity Clean Still clean Still clean Internal quality Rich and long-lasting aroma with the fragrance of osmanthus Clear and high-pitched fragrance Thin and pure fragrance Fresh and mellow taste Thick and mellow taste Thick and harmonious taste Liquid color Golden and bright Orange and bright Still bright Leaf bottom Even and bright Red edge Clearly visible Physical and chemical indicators The physical and chemical indicators shall comply with the requirements specified in Table 2. Table 2 Physical and chemical indicators Item Standard Water content (mass fraction)/% ≤6.0 Total ash (mass fraction)/% ≤6.5 Powder (mass fraction)/% ≤1.0 Broken tea (mass fraction)/% ≤8.0 5.3 Quality and safety indicators 5.3.1 Pollutant limit indicators shall comply with the provisions of GB 2762. 5.3.2 Pesticide residue limit indicators shall comply with the provisions of GB 2763. 5.4 Net content The net content shall comply with the provisions of the “Measures for the Supervision and Management of Quantitative Packaged Commodities”.

Development Information

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