T/CQCXY 002-2025 Active Group standards

T/CQCXY 002-2025 Chengkou County Jiming Tea Production Technical Regulations

Publish Date: 2025-03-04 Implement Date: 2025-03-04 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/CQCXY 002-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2025-03-04

Implement Date: 2025-03-04

Scope

Scope: This standard applies to the production and processing of green tea in Chengkou County, Chongqing City; Main technical content: 1. Scope: This standard specifies the raw materials, processing techniques, product packaging, labeling, and storage for the production of green tea in Chengkou County, Chongqing City. It applies to the production and processing of green tea in Chengkou County, Chongqing City. 2. Normative reference documents: The following documents are essential for the application of this document. For dated reference documents, only the version on the specified date applies to this document. For undated reference documents, the latest version (including all amendment sheets) applies to this document. - GB/T 4806.8: National Food Safety Standard - Food Contact Paper and Paperboard Materials and Products - GB/T7718: National Food Safety Standard - General Principles for the Labeling of Prepackaged Foods - GH/T 1070: General Principles for the Packaging of Tea - GH/T 1071: General Principles for the Storage of Tea 3. Terms and definitions: The following terms and definitions apply to this document. 3.1 Chengkou Jiming Tea: Green tea processed from fresh tea leaves harvested within the administrative boundaries of Chengkou County, Chongqing City, through such processes as withering, rolling, and drying. 4. Raw materials 4.1 Basic requirements: The tea leaves should be fresh, intact, uniform in size, free from fish leaves, diseased or pest-damaged leaves, red leaves, decayed or spoiled leaves, and impurities. 4.2 Fresh leaf picking standards: The picking standard is one bud and one leaf to two buds and one leaf. The fresh leaves should be intact, fresh, clean, and hygienic. Avoid picking dew-wet or rain-wet leaves. 4.3 Packaging and transportation 4.3.1 During fresh leaf transportation, use clean, odorless, well-ventilated, and non-deformable containers. Avoid compacting and using containers such as cloth bags or plastic bags that may damage or suf