T/CDNX 040-2020 Herbal Coffee Leaf Tea

Scope

Main Technical Content: 4 Quality Requirements 4.1 Requirements for Raw and Auxiliary Materials The raw and auxiliary materials shall comply with the relevant provisions of national and industry standards. 4.2 Sensory Requirements After preparation or brewing, the product shall have the appropriate color, aroma, and taste, without any odor or foreign impurities. The sensory requirements shall comply with the provisions of GB/T 29602. 4.3 Quality Requirements for Herbal Coffee Leaf Tea The quality requirements for herbal coffee leaf tea shall comply with the provisions of Table 1. Table 1: Quality Requirements for Herbal Coffee Leaf Tea **Item** **Standard** Protein (g/100g) ≥ 18.00 Fat (g/100g) ≤ 8.00 Ash (g/100g) ≤ 15.00 Selenium (mg/kg) ≥ 0.15 Water content (%) ≤ 5.00 Caffeine (mg/kg) ≥ 200.00 Tea polyphenols (mg/kg) ≥ 300.00 4.4 Food Safety Requirements The product shall comply with the relevant national standards for food safety. 5 Test Methods 5.1 Sensory Test Prepare a 50mL sample according to the preparation method specified on the label, pour it into a colorless transparent container, and place it in a well-lit area to observe its state, color, smell, and taste. 5.2 Protein Test Conduct the test according to the provisions of GB 5009.5. 5.3 Ash Test Conduct the test according to the provisions of GB 5009.4. 5.4 Water Content Test Conduct the test according to the provisions of GB 5009.3. 5.5 Selenium Content Test Conduct the test according to the provisions of GB 5009.93. 5.6 Caffeine Test Conduct the test according to the provisions of GB 5009.139. 5.7 Fat Test Conduct the test according to the provisions of GB 5009.6. 5.8 Tea Polyphenols Test Conduct the test according to the provisions of GB/T

Development Information

Related Standards