T/JGCYXH 001-2022 Active

Main Technical Content: 1. Scope: This standard specifies the terms and definitions, types and physical standard samples, requirements, test methods, inspection rules, marking and labeling, packaging, transportation, and storage of Jinggu Da Bai Tea. This standard applies to white tea made from fresh leaves of the Jinggu Da Bai Tea variety within the territory of Jinggu County, through specific processing procedures such as withering, drying, and sorting. 2. Normative Reference Documents: The content of the following documents is an integral part of this standard through normative reference. For dated reference documents, only the version on that date applies to this document. For undated reference documents, the latest version (including all amendment sheets) applies. - GB 14881: General Hygiene Standards for Food Production - GB 2763: National Food Safety Standard - Maximum Residue Limits for Pesticides in Food - GB 2762: National Food Safety Standard - Limits for Contaminants in Food - GB/T 8302: Sampling of Tea - GB/T 8303: Preparation of Grinded Samples of Tea and Determination of Their Dry Matter Content - GB/T 23776: Methods for Sensory Evaluation of Tea - GB 5009.3: National Food Safety Standard - Determination of Moisture in Food - GB 5009.4: National Food Safety Standard - Determination of Ash in Food - GB/T 23776: Methods for Sensory Evaluation of Tea - GB/T 14487: Terminology for Sensory Evaluation of Tea - GB/T 8311: Determination of Powdered and Broken Tea Content in Tea - GB/T 8305: Determination of Water Extract in Tea - GB/T 4789.3: Microbiological Examination of Food Hygiene - Determination of Coliform Bacteria - GB/T 4789.4: National Food Safety Standard - Microbiological Examination of Food - Salmonella Testing - GB/T 4789.10: National Food Safety Standard - Microbiological Examination of Food - Staphylococcus aureus Testing - GB/T 9833.1: Compressed Tea - Part 1: Flower-Brick Tea - GB/T 22291: White Tea -