GB/T 30357.3-2015Oolong tea - Part 3: Huangjingui (English PDF)

Foreword

GB/T 30357 "Oolong tea" is divided into the following parts. - Part 1. Basic requirements; - Part 2. Tieguanyin; - Part 3. - Part 4. Narcissus; - Part 5. Cinnamon; - Part 6. Single fir; - Part 7. bergamot; Part 8. Dahongpao; This part is Part 3 of GB/T 30357. This standard is drafted in accordance with the rules given in GB/T 1.1-2009. Please note that some of the contents of this document may involve patents. The issuer of this document does not assume responsibility for the identification of these patents. 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. the State Quality Supervision and Inspection Center of tea (Fujian), China National Federation of Supply and Marketing Cooperative Hangzhou Tea Research Institute, Fu Built Anxi eight horse tea industry Co., Ltd., Fujian nature tea industry Technology Co., Ltd., Fujian Agriculture and Forestry University, Fujian Anxi County Creek tea industry Limited, Huaxiang Court Tea Industry Co., Ltd., Quanzhou Entry-Exit Inspection and Quarantine Bureau, Anxi Tea Factory Co., Ltd. The main drafters of this part are. Luo Xiaowei, Lin Qiang, Chen Lei, Weng Kun, Chen Wenqin, Lin Rongxi, Yang Baorong, Sun Weijiang, Chen Wannian, Lin Xianbin, Huang Dongfang, Huang Doushui, Li Zongyuan. Oolong tea Part 3. Huang Gui Gui

1 Scope

China's national product standard for Huangjingui oolong tea. It is Part 3 of GB/T 30357 and specifies the terms and definitions, the physical reference samples, the classification, the requirements, the test methods, the inspection rules, and the marking, labelling, packaging, transport and storage for this tea. It applies to oolong tea made from the leaves, buds and tender shoots of the Huangdan cultivar, processed in sequence by withering, zuoqing, fixation, rolling or wrap-rolling and drying to give the primary tea, and then shaped and graded into the finished product. Huangjingui is one of the classic Anxi oolongs and is defined here by cultivar, not by locality or by style: only leaf from Huangdan, the cultivar also known by the tea's own name, qualifies. That is the pivot of the whole document. Chinese oolong is bought and sold on cultivar names that carry very large price differences, and Huangjingui - which is early-budding, high-yielding and distinctively floral, with the osmanthus-like aroma the name refers to - has historically been used to bulk out teas sold under more expensive names. A standard that defines the product by its raw material and then fixes what each grade must look, smell and taste like removes the room in which that substitution happens. The sensory requirements are anchored to physical reference samples prepared under GB/T 18795 and assessed under GB/T 23776 with the vocabulary of GB/T 14487, because no verbal description of an aroma is precise enough to grade a tea on its own; the physicochemical limits and the food safety limits of GB 2762 and GB 2763 sit alongside them. Issued on 3 July 2015 and in force since 2 November 2015.

This part of GB/T 30357 specifies the terms and definitions of gold gui, physical standards, basic requirements, test methods, inspection rules, Logo label, packaging, transportation and storage. This part applies to the leaves of Lu Dan varieties, in the buds, tender shoots as raw materials, followed by withering, do green, fixing, rubbing (wrap rubbing), drying alone Special process made of tea, by shaping, classification and other processes made of oolong tea.

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 8311 Determination of tea powder and broken tea Symptomatic terms for tea sensory evaluation GB/T 14487

GB/T 18795 Tea standard sample preparation technical conditions Method for sensory evaluation of tea Oolong tea - Part 1. Basic requirements GB/T 30357.1

GB/T 30375 Tea storage GH/T 1070 Tea Packaging General

JJF1070 quantitative packaging commodity net content measurement inspection rules Measures for the Supervision and Administration of Quantitative Packaging Commodities (State Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75) The State Administration of Quality Supervision, Inspection and Quarantine on the revision of "food labeling management" decision (State Administration of Quality Supervision, Inspection and Quarantine [2009] Decree No. 123)

3 Terms and definitions

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

3.1 Huang Jinggui Tea leaves of Camelliasinensis (Linnaeus) O.kuntze] are used as raw materials,