T/MHC 005-2020 Menghai tea, black tea

Scope

Scope: This standard specifies the product classification, physical standard samples, requirements, test methods, inspection rules, marking and labeling, packaging, transportation, and storage of Menghe black tea. This standard applies to black tea products made from fresh leaves of cultivated tea trees in Menghe County, processed according to traditional specific methods; Main technical content: This standard defines the definition, processing origin, environment, raw materials, processing methods, and product classification and quality requirements of "Menghe Tea - Black Tea". This standard was drafted with reference to the requirements of GB/T 13738.2-2017 "Black Tea - Part 2: Gongfu Black Tea", GB/T 24690-2018 "Tea Bag Tea", and GB/T 14487-2017 "Terminology for Sensory Evaluation of Tea". This standard defines Menghe sun-dried black tea and standardizes its processing requirements. The safety indicators of this standard are formulated in accordance with the provisions of GB 2762-2017 "National Food Safety Standards - Limits of Contaminants in Food" and GB 2763-2019 "National Food Safety Standards - Maximum Residue Limits of Pesticides in Food", among which the maximum residue limits of pesticides in food (fluopicolide, boscalid, cypermethrin, and deltamethrin) and the contaminant limit indicators (lead) are all stricter than those stipulated in the national food safety standards. The standard requires the water-leachable substance content to be more than 36%.

Development Information

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