T/GZCX 011-2021 Shrubby rose leaf tea

Scope

Scope: This standard specifies the terms and definitions, requirements, inspection rules, labeling, packaging, transportation, and storage of prickly pear leaf tea (Rosa roxburghii Tratt leaf tea). This standard applies to substitute tea processed from prickly pear leaves as raw materials. Main technical content: 4.1 Normal prickly pear leaves, free from pollution, yellow leaves, and diseased leaves. 4.2 Basic requirements 4.2.1 Normal quality, without deterioration or abnormal odor. 4.2.2 No dyeing, no additives. 4.3 Sensory quality The sensory quality of prickly pear leaf tea should meet the requirements of Table 1. Table 1 Sensory quality items Quality inspection methods Morphology It should have the natural quality characteristics of the raw material. The inspection methods in Appendix A of NY/T 2140 Aroma It should have the unique aroma of prickly pear leaf tea. Taste It should have the natural aroma of prickly pear leaf tea. Brewing color It should have the natural color of prickly pear leaf tea in dry tea, brewing color, and leaf bottom color. Other requirements No mold, no deterioration, no pollution, no abnormal odor. 4.4 Physical and chemical indicators The physical and chemical indicators should meet the requirements of Table 2. Table 2 Physical and chemical indicators Item Indicator Testing method Water content (mass fraction) (%) ≤7.5 GB/T 5009.3 Water extract (mass fraction) (%) ≥33.0 GB/T 8305 Ash content (mass fraction) (%) ≤12.0 GB/T 5009.4 Crude fiber (%, mass fraction) ≤16.0 GB/T 8310 Fine tea (%, mass fraction) ≤6.0 GB/T 8311 4.5 Contaminants and pesticide residue limits 4.5.1 Contaminant limits should comply with the requirements and provisions on contaminant limits in tea set forth in GB 2762. 4.5.2 Pesticide residue limits should comply with the requirements and provisions on pesticide residue limits in tea set forth in GB 2763. 4.6 Net content The net content

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