GB/T 14456.3-2016Green tea - Part 3: Green tea made from medium and small-leaf varieties (English PDF)

Foreword

GB/T 14456 "Green tea" is divided into the following parts. - Part 1. Basic requirements; - Part 2. Large leaf type green tea; - Part 3. Medium and small leaf type green tea; Part 4. pearl tea; - Part 5. eyebrow tea; - Part 6. steamed green tea; This part is part 3 of GB/T 14456. This part is drafted in accordance with the rules given in GB/T 1.1-2009. This part is made by the China National Federation of Supply and Marketing Cooperatives. This part of the National Tea Standardization Technical Committee (SAC/TC339) centralized. This part of the drafting unit. China National Federation of Supply and Marketing Cooperative Hangzhou Tea Research Institute, Hangzhou Yi Futang Tea Co., Ltd., the national tea quality Quality Supervision and Inspection Center, Shaanxi Province Product Quality Supervision and Inspection Research Institute, Zhejiang University, Shaanxi Province, afternoon tea green tea limited liability company, Sichuan tea Industry Group Limited. This part of the main drafters. Zou Xinwu, Shen Hong, Li Xiaojun, Weng Kun, Zhang Jiancheng, Jin Yong, Gong Shuying, Yang Xuanmin, Zhang Yali, Huang Hao, Cai Hongbing. Green tea Part 3. Medium and small leaf green tea

1 Scope

Part 3 of China's green tea standard, covering the green tea made from medium and small-leaf varieties - the counterpart of Part 2 and, by volume, the larger of the two. It specifies the terms and definitions, the product grades and physical reference samples, the requirements, the test methods, the inspection rules, and the marking, labelling, packaging, transport and storage of green tea made from medium and small-leaf tea varieties. The small-leaf sinensis-type plants of the eastern and central tea regions give a lighter, fresher, less astringent liquor with a more delicate aroma than the large-leaf material of the south-west, and they are the varieties behind most of the famous Chinese green teas. The grading is accordingly built on different descriptors and different physical reference samples, which is the reason for a separate part rather than a clause. This part covers the material generally; the parts that follow it cover the particular shapes and processes made from it - gunpowder, mee tea and steamed green tea - each of which has its own grading because the shape is a large part of what the buyer is paying for. Issued on 14 June 2016 and in force since 1 January 2017.

This part of GB/T 14456 specifies the terms and definitions of medium and small leaf green tea, product and specification, requirements, test methods, inspection regulations Then mark the label, pack, transport and store. This part is suitable for the use of medium and small leaf tea [Camelliasinensis (L.) O. kuntze] buds, leaves, tender stems as raw materials, Kneading, drying and other processes made of green tea products.

2 Normative reference documents

The following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article Pieces. For undated references, the latest edition (including all modifications) applies to this document.

GB/T 191 packaging and storage icon Standard for Contaminants in Foodstuffs

GB 2763 National Standard for Food Safety - Maximum Residue Limits for Pesticides in Foodstuffs General rules for food safety - Pre - packaged food labeling

GB/T 8302 tea samples Preparation of

GB/T 8303 tea ground and its determination of dry matter content

GB/T 8304 Determination of tea moisture

GB/T 8305 Determination of tea extract

GB/T 8306 Determination of total ash in tea

GB/T 8307 tea - Determination of water - soluble ash and water - insoluble ash

GB/T 8308 Determination of insoluble ash in tea Determination of water - soluble ash alkalinity of GB/T 8309 tea

GB/T 8310 Determination of crude fiber

GB/T 8311 Determination of tea powder and broken tea Method for the determination of tea polyphenols and catechins in tea

GB/T 14456.1 Green tea - Part 1. Basic requirements Symptomatic terminology of tea

GB/T 18795 Tea standard sample preparation technical conditions Method for sensory evaluation of tea

3 Terms and definitions

GB/T 14487 Definitions and the following terms and definitions apply to this document.