T/GLCX 011-2022 Active Group standards

T/GLCX 011-2022 Cold Brewing Guazi Red Tea Production Technical Regulations

Publish Date: 2022-11-15 Implement Date: 2023-01-01 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/GLCX 011-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Drinks in general

Publish Date: 2022-11-15

Implement Date: 2023-01-01

Scope

Scope: This document defines the terms and definitions of cold-brewed osmanthus black tea, establishes the requirements for raw materials and production processes of freshly made cold-brewed osmanthus black tea, and stipulates quality and safety requirements. This document applies to the processing and sale of locally made cold-brewed osmanthus black tea by members of the Guilin Catering and Cooking Association. Main technical content: 3. Terms and definitions: The following terms and definitions apply to this document. 3.1 Cold-brewed osmanthus black tea: A freshly made tea flavor liquid beverage made from fresh leaves of small- and medium-leaved tea trees grown in the Guilin area, and osmanthus-infused osmanthus black tea as the raw material, with the addition of drinking water, bottling, and cold-brewing processes. Note: Drinking water includes packaged drinking water, natural mineral water, and purified water. 4. Raw material requirements: 4.1 Osmanthus black tea should be made from fresh leaves of small- and medium-leaved tea trees, and osmanthus-infused osmanthus black tea as the raw material, and meet the requirements of GB 2762, GB 2763, and relevant product standards. 4.2 Drinking water should meet the requirements of GB 8537, GB 19298, or CJ 94. 5. Production process: 5.1 Production process: Made through material selection, cold water rinsing, and cold or low-temperature soaking. 5.2 Processing technology: 5.2.1 Material selection: Using osmanthus black tea as the raw material, and the added drinking water including packaged drinking water, natural mineral water, and purified water. 5.2.2 Rinsing: For osmanthus black tea, use a water-tea ratio of 1:50 for cold water rinsing. 5.2.3 Infusion: Seal or close the infused tea solution and soak it at a low temperature (5 ℃～10 ℃) for 2 h～4 h before consumption.