T/ZMX 002-2020 Active Group standards

T/ZMX 002-2020 Zhangjiajie Berries Tea Sensory Evaluation Methodology

Publish Date: 2020-12-20 Implement Date: 2021-01-01 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/ZMX 002-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated agriculture and forestry

ICS Name: Tea

Publish Date: 2020-12-20

Implement Date: 2021-01-01

Scope

Scope: This document specifies the conditions, methods, and evaluation results and grade determination for the sensory evaluation of Miji tea in Zhangjiajie City. This document applies to the sensory evaluation of Miji tea produced by members of the Zhangjiajie Miji Tea Association. Main Technical Content: 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Zhangjiajie Miji Tea Specifically refers to the Ampelopsis grossedentata plants grown and cultivated in the administrative area of Zhangjiajie City. The young stems and leaves or mature green leaves are harvested as raw materials, and the processed beverage is made through processes such as spreading, greening, kneading, crystallization, and drying. 3.2 Sensory Evaluation Refers to the process in which evaluators use their normal visual, olfactory, gustatory, and tactile abilities to comprehensively analyze and evaluate the quality factors of the product, including appearance, soup color, aroma, taste, and leaf bottom. 4. Evaluation Conditions 4.1 Environmental Requirements Should comply with the requirements of GB/T 18797. The indoor environment should be clean, hygienic, and dry, with bright and soft natural lighting, and no reflective light on the floor or walls. The air should be fresh and well-ventilated, with no odor. The room temperature should be maintained at around 25°C. 4.2 Evaluation Equipment and Facilities Requirements 4.2.1 The evaluation table should comply with the requirements of GB/T 23776. 4.2.2 Evaluation cups and bowls should be white porcelain, with a color composition that meets the requirements of neutral color in GB/T 15608. The size, thickness, and color should be consistent. The cup should be cylindrical, with a height of 66 mm and an outer diameter of 67 mm, a capacity of 150 mL, a lid with a small hole, and a diameter of 76 mm at the top of the lid opposite the handle. The cup should have three sawtooth-shaped tea filte