DB32/T 3529-2019 Active Jiangsu ProvinceLocal standards

DB32/T 3529-2019 The processing technology specifications for osmanthus white leaf tea

DB32/T 3529-2019 The processing technology specifications for osmanthus white leaf tea

Publish Date: 2019-02-28 Implement Date: 2019-03-30 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: DB32/T 3529-2019

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Tobacco, beverage crops, and products

ICS Name: Plant cultivation

Publish Date: 2019-02-28

Implement Date: 2019-03-30

Pages: 8 pages

Scope

This standard specifies the basic requirements for the processing of Osmanthus white leaf tea, including Osmanthus picking, scented tea processing, and packaging and storage. This standard is applicable to the processing of tea using fresh Osmanthus and white leaf tea blanks as raw materials.

Development Information

Word Count: 8 Thousand words Pages: 8 pages

Referenced Standards

GB 7718-1994 General standard for the labelling of foods GB 7718-2004 General standard for the labeling of prepackaged foods GB 7718-2011 Food Safety National Standards Prepackaged Food Label General Rules GB 7718-2025 National standard for food safety: General rules for labeling of prepackaged foods GB 14881-1994 General hygienic regulation for food enterprises GB 14881-2013 Food Safety National Standards General Hygiene Practice for Food Production GB/T 13738.3-2012 Black tea—Part 3:Souchong black tea GB/T 32744-2016 Good manufacturing practice of tea DB/T 32.1-2020 Technical requirements of instruments in network for earthquake monitoring—Underground fluid observation instruments—Part 1:Pressure instrument for water level DB/T 32.1-2020 Technical requirements of instruments in network for earthquake monitoring—Underground fluid observation instruments—Part 1:Pressure instrument for water level GB 14881-2025 Food Safety National Standards General Hygiene Practice for Food Production

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