GB 31608-2023National food safety standards tea (English PDF)

2.1 Fresh tea leaves

2.2 Tea

Products made from fresh tea leaves as raw materials and using specific processing techniques for people to drink or eat, including green tea, yellow tea, black tea, white tea, Green tea (oolong tea), black tea, and scented tea, pressed tea, tea bags and powdered tea processed from the above tea leaves.

3.1 Raw material requirements

The raw materials should be of normal quality, without deterioration or odor, and comply with corresponding food standards and relevant regulations.

3.2 Sensory requirements

Sensory requirements should comply with Table 1.

Table 1 Sensory requirements

Project requirements inspection method shape It has a normal shape and color and meets the quality of the tea category it belongs to.

Features, no deterioration, no mildew endoplasm It has normal soup color, aroma and taste, and meets the requirements of the tea category it belongs to.

Quality characteristics, no peculiar smell, no peculiar smell Take an appropriate amount of sample and place it in a clean white sample plate, and observe it under natural light.

Observe the shape and color. Weigh and mix 3g~10g of the sample and place it with a lid for inspection.

In the evaluation cup, add boiling water according to the tea to water ratio of 1.50 (mass ratio), and soak After 5 minutes, drain the tea soup into the tea bowl, smell the aroma of the tea base, and use warm water to Rinse your mouth with boiling water and taste the tea

3.3 Pollutant limits

The pollutant limits should comply with the provisions of GB 2762.

3.4 Pesticide residue limits

Pesticide residue limits should comply with the provisions of GB 2763.