GB/T 30357.5-2015Oolong tea - Part 5: Rougui (English PDF)

Foreword

GB/T 30357 "tea" into the following sections.

--- Part 1. General requirements;

--- Part 2. Iron Goddess of Mercy;

--- Part 3. gui;

--- Part 4. Narcissus;

--- Part 5. cinnamon;

--- Part 6. Dancong;

--- Part 7. bergamot;

--- Part 8. Dahongpao; This section GB/T Part of 530,357. This section drafted in accordance with GB/T 1.1-2009 given rules. Please note that some of the content of this document may involve patents. Release mechanism of the present document does not assume responsibility for the identification of these patents. This part is proposed by the China Federation of Supply and Marketing Cooperatives. This part of the National Technical Committee of Standardization Tea (SAC/TC339) centralized. This section is drafted. Anxi, Fujian Agriculture and Forestry University School of tea, Wuyi Star Tea Co., Ltd., China Federation of Supply and Marketing Cooperatives Hangzhou Tea Leaf Academy, National Tea Quality Supervision and Inspection Center (Fujian), Quanzhou Exit Inspection and Quarantine, elegant Industrial Co., Ltd. Xiamen, Fujian Provincial Academy of Agricultural Sciences Tea Research Institute, Fujian Academy of product quality inspection. The main drafters of this section. Sun Wei Jiang, Chen Quanbin, Xue Zhihui Weng Kun, Huang gang water, Li Fang Lin exercise, Chen Lei, Hong Mingkai, salty ginger Biao, Chaoqian Lin, Huang Hongxia. Oolong Part 5. Cinnamon

1 Scope

China's national product standard for Rougui oolong tea. It is Part 5 of GB/T 30357 and specifies the terms and definitions, 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 Rougui cultivar, processed in sequence by appropriate withering, zuoqing, fixation, rolling and drying, and possessing the specific quality characteristics of the type. Rougui is the cultivar behind much of what is sold as Wuyi rock tea, and over the past two decades it has gone from a minor variety to one of the most expensive teas in China, with single-origin lots from named Wuyi valleys reaching prices that have little to do with the cost of production. That price gradient is the reason this part exists. Where a name commands a multiple of the base material's value, the market fills with product carrying the name and not the substance: leaf from a different cultivar, from outside the growing area, or from a lower grade, finished with the heavy roast that is taken as the style's signature. A roasted tea is also unusually hard to judge, because roasting flattens the differences that would otherwise identify the raw material. The standard's answer is to define the product by cultivar and to grade it against physical reference samples prepared under GB/T 18795, assessed by the method of GB/T 23776 with the vocabulary of GB/T 14487, alongside measured limits on moisture, ash, water extract and broken tea and the mandatory food safety limits of GB 2762 and GB 2763. Issued on 3 July 2015 and in force since 2 November 2015.

GB/T 30357 in this section specifies the terms and definitions cinnamon, classification, requirements, test methods, inspection rules, marking label, package Loading, transport and storage. This section applies to the varieties of cinnamon leaves, buds and young shoots as raw materials in, followed by the appropriate withering, do green, fixation, rolling, drying alone Special machining processes from having a specific quality characteristics of oolong tea.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document.

GB/T 191 Packaging - Pictorial signs

GB 2762 National Food Safety Standard Food Contaminants Limited

GB 2763 National Food Safety Standard maximum residue limits for pesticides in food

GB 7718 National Food Safety Standard pre-packaged food labels General

GB/T 8302 sampling tea Sample Preparation and Determination of dry matter content GB/T 8303 Tea grated

GB/T 8304 Determination of tea points

GB/T 8305 Determination of tea extract

GB/T 8306 Determination of total ash tea

GB/T 8311 and broken tea tea powder Determination

GB/T 14487 tea sensory evaluation terms

GB/T 18795 standard sample preparation conditions for tea

GB/T 23776 tea sensory evaluation method

GB/T 30357.1 oolong tea - Part 1. General requirements

3 Terms and Definitions

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