GB/T 35825-2018The method of tea classification by chemical analysis (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

1 Scope

This standard specifies the terms and definitions of tea chemical classification methods, the principle, the detection and expression of characteristic constituent factors, and the step-by-step discriminator Reclassification of laws and classification results.

This standard applies to the classification of green tea, black tea, oolong tea (green tea), white tea, yellow tea, and black tea.

This standard does not apply to reprocessed tea products based on these basic teas.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this document. For undated references, the latest version (including all amendments) applies to this document.

GB/T 8302 tea sampling

Preparation of GB/T 8303 Tea Grated Samples and Determination of Dry Matter Content

GB/T 8312 Tea Caffeine Determination

GB/T 8313 Test Method for Tea Polyphenols and Catechins in Tea

GB/T 23193 Determination of theanine in tea leaves by high performance liquid chromatography

GB/T 23776 Tea sensory evaluation method

GB/T 30766 Tea Classification

3 Terms and Definitions

The terms and definitions defined in GB/T 30766 and the following terms apply to this document.

4 Principle

Through the detection of the main chemical constituents in the six major teas, a statistical analysis method was used to identify special teas that could represent different teas.

Indicative component factors, the use of characteristic component factors combined with discriminative models to classify tea samples, discriminate unknown tea samples are green tea, black tea, oolong tea (Green tea), white tea, yellow tea, and black tea.

5 Detection and Expression of Characteristic Component Factors