T/44GDTS 008-2024 Fresh Stir-fried Green Tea Processing Technical Specifications

Scope

Main technical content: 4. Raw material requirements: Fresh leaves should be kept fresh, uniform, and consistent, and avoid damage or excessive piling that may lead to heating and spoilage. Fresh leaves are divided into four grades from high to low, and the standards for each grade should comply with Table 1. Table 1: Requirements for fresh leaves Grade of fresh leaves Standard for fresh leaves Extraordinary grade: Mainly one bud and one leaf, accounting for more than 90% First grade: Mainly one bud and two leaves, accounting for more than 90% Second grade: One bud and two to three leaves, as well as equivalent tender interleaved leaves, accounting for more than 85% Third grade: Mainly one bud and three to four leaves, as well as equivalent tender interleaved leaves, accounting for more than 80% 5. Processing conditions: Processing conditions should comply with GB 14881 and GB/T 32744. 6. Processing technology should comply with the requirements of Appendix A. 7. Product packaging, storage, and transportation: - Product packaging should comply with GB 4806.8 and GB/T 1070. - Product packaging labels should comply with GB/T 191. - Labels should comply with GB 7718 and the "Decision on Amendments" issued by the General Administration of Quality Supervision, Inspection and Quarantine. - Storage conditions should comply with GB/T 30375. - Products should be stored at 0°C to 20°C. - Semi-finished or finished products should be stored separately according to grade and production date. - Transportation vehicles should be clean, free of odors, and pollution-free. During transportation, they should be kept at -20°C to 5°C and not mixed with other items. 8. Quality control: Quality control should comply with GB/T 32744 and GB/T 15091. 9. Record and document management: Establish a record system and document management system. Record all activities in procurement, processing, storage, transportation, inventory, and inspection, and effect

Development Information

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