GB/T 24710-2026Quality requirements for geographical indication products - Panyong Congou black tea (English PDF)

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part

1.Structure and Drafting Rules of Standardization Documents". Drafting. This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies, and food safety standards. document. This document replaces GB/T 24710-2009 "Geographical Indication Product Tanyang Gongfu". Compared with GB/T 24710-2009, except for the structure... Aside from adjustments and editorial changes, the main technical changes are as follows:

a) The definition of Tanyang Gongfu has been changed (see 3.1,.2009 edition 3.1);

b) Added terms and definitions for sweet and mellow, floral and fruity, and lightly shaken aromas (see 3.2, 3.3, 3.4);

c) The geographical indication of Tanyang Gongfu tea has been changed (see Chapter 4, Chapter 4 of the.2009 edition);

d) The classification, grading, and physical standard sample requirements for Tanyang Gongfu have been revised (see Chapter 5, Chapter 5 of the.2009 edition);

e) Geographic features have been changed (see 6.1,

6.1.1 in the.2009 edition);

f) Soil quality requirements have been changed (see 6.3,

6.1.3 of the.2009 edition);

g) Added requirements for tea tree varieties (see 7.1);

h) The transplanting time and requirements for asexual reproduction have been changed (see 7.2.1.2,

6.2.1.2 in the.2009 version);

i) The planting density has been changed, and specific requirements for planting methods have been added (see 7.2.2,

1 Scope

GB/T 24710-2026 is the Chinese national standard covering Panyong Congou - the Fujian black tea that was exported through Fuzhou in the nineteenth century, with its defined area, its cultivars, the withering, rolling, fermenting and drying, and the grades with their sensory descriptions. It replaces GB/T 24710-2009. It was issued on 28 January 2026 and has been in force since 1 August 2026, replacing GB/T 24710-2009. This page is published from the official record of the 2026 edition; the clause text of a standard this recent is not yet in circulation, and the figures, limits and tables it contains are those of the document itself, delivered in full with the English translation.

This document defines the terminology for the geographical indication product Tanyang Gongfu, and specifies the geographical area, classification, grading, physical standard samples, and technical requirements. Requirements for inspection, marking, labeling, packaging, transportation, storage and shelf life are described, along with the requirements for the place of origin and the corresponding inspection methods. This document applies to the production, processing, distribution, and inspection of the geographical indication product Tanyang Gongfu, and also applies to the geographical indication product Tanyang Gongfu. Protection and management.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included. For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies. This document.

GB/T 191 Pictorial Symbols for Packaging and Storage

GB 5009.3 National Food Safety Standard - Determination of Moisture in Food

GB 5009.4 National Food Safety Standard - Determination of Ash Content in Food GB/T 8302 Tea Sampling

GB/T 8303 Preparation of ground tea samples and determination of their dry matter content

GB/T 8305 Determination of Tea Extractives

GB/T 8311 Determination of tea powder and broken tea content

GB/T 14487 Terminology for Sensory Evaluation of Tea

GB/T 18795 Technical conditions for the preparation of tea standard samples

GB 23350 Requirements for Limiting Excessive Packaging of Goods (Food and Cosmetics)

GB/T 23776 Sensory Evaluation Methods for Tea GB/T 30375 Tea Storage

GB/T 40633 Terminology for Tea Processing

JJF1070 Rules for Measurement and Inspection of Net Content of Prepackaged Commodities GH/T 1070 General Rules for Tea Packaging

3 Terms and Definitions

The terms and definitions defined in GB/T 14487 and GB/T 40633, as well as the following terms and definitions, apply to this document.

3.1 Panyong Congou Fresh leaves from local superior tea varieties, such as those from the natural ecological environment specified in Chapter 4, are harvested and withered under the conditions of natural ecological environment specified in Chapter 4. Strip-shaped black tea with specific quality characteristics, made through primary and refining processes including gentle shaking, kneading, fermentation, and drying.

3.2 Sweet-melowtype The finished tea has a tightly rolled, dark, and lustrous appearance, and a sweet and rich aroma with a fresh, sweet, and mellow taste.