T/STAM 001-2024 Active Group standards

T/STAM 001-2024 Jinhua Zangchao tea

Publish Date: 2024-08-07 Implement Date: 2024-09-01 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/STAM 001-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Tea

Publish Date: 2024-08-07

Implement Date: 2024-09-01

Pages: 8 pages

Scope

Main Technical Content: 1. Scope: This document specifies the terms and definitions, technical requirements, testing methods, inspection rules, marking, labeling, packaging, transportation, storage, and shelf life of Jinhua Cangcha tea products processed within Sichuan Province. 2. Normative Reference Documents: The following documents are essential for the application of this document. For dated reference documents, only the version dated on the specified date applies to this document. For undated reference documents, the latest version (including all amendments) applies to this document. - GB 2762: Limits of Contaminants in Food - GB 2763: Maximum Residue Limits of Pesticides in Food - GB/T 4789.15: Microbiological Examination of Food Hygiene - Mold and Yeast Count - GB 5009.88: National Food Safety Standard - Determination of Dietary Fiber in Food - GB/T 8302: Tea - Sampling - GB/T 8303: Tea - Preparation of Grinded Samples and Determination of Their Dry Matter Content - GB/T 8304: Tea - Moisture Determination - GB/T 8305: Tea - Water Extract Determination - GB/T 8306: Tea - Total Ash Determination - GB/T 8311: Tea - Powder and Broken Tea Content Determination - GB/T 8314: Tea - Total Free Amino Acids Determination - GB 14881: National Food Safety Standard - General Hygiene Standards for Food Production - GB/T 23776: Sensory Evaluation Methods for Tea - GB/T 32719.1: Black Tea - Part 1: Basic Requirements - Order No. [2023] No. 70 of the State Administration for Market Regulation 3. Terms and Definitions The following terms and definitions apply to this document: 3.1 Jinhua Cangcha Tea: A black tea made from fresh leaves of tea trees in Sichuan Province, which undergoes withering, rolling, fermentation, drying, and aging before flowering directly, or flowering after steaming, fermentation, drying, and aging. It features a red and thick soup color, brownish-red leaf bottom, aged aroma with a waxy or fungal fragrance or date