T/SNCX 006-2024 Su'ning black tea

Scope

Main Technical Content: 1. Scope This document specifies the grading and physical standard samples, requirements, test methods, inspection rules, marking, labeling, packaging, transportation, and storage of Shouning black tea. This document applies to Shouning black tea products. 2. Normative Reference Documents The content of the following documents is an integral part of this document through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest versions (including all amendments) of the unspecified date referenced documents apply to this document. - GB/T 191 - GB 2762 - GB 2763 - GB 2763.1 - GB 5009.3 - GB 5009.4 - GB 7718 - GB/T 8302 - GB/T 8305 - GB/T 8311 - GB/T 14487 - GB/T 18795 - GB 23350 - GB/T 23776 - GB 30375 - GB/T 40633 - GB/T 1070 - JJF 1070 3. Terms and Definitions The terms and definitions defined in GB/T 14487 and GB/T 40633, as well as the following terms and definitions, apply to this document. 3.1 Shouning Black Tea Shouning black tea is made from the new shoots of Jin Mudan and sexual populations grown within the administrative area of Shouning, through processes such as withering, shaking (vibrating) and greening, rolling, "fermentation", drying, sieving, sorting, blending, and roasting. It is a high-aroma black tea product with a "rich sweet fruit aroma and a mellow and refreshing taste". 4. Product Grading and Physical Standard Samples 4.1 Grading Shouning black tea is divided into three grades: Extra, First, and Second. 4.2 Physical Standard Samples One physical standard sample is set for each grade, which is replaced every five years. The production of physical standard samples shall comply with the provisions of GB/T 18795. 5. Requirements 5.1 Fresh Leaf Raw Materials The fresh, clean, and non-deteriorated one-bud, one- or two-leaf, and similarly tender pinch leaves are required.

Development Information

Related Standards