GB/T 39562-2020Technical specification for Taiwan style Oolong tea processing (English PDF)
台式乌龙茶加工技术规范
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
November 19, 2020
Implementation date
June 1, 2021
Scope
GB/T 39562-2020 is the English-translated version of 台式乌龙茶加工技术规范.
GB/T 39562-2020 is the Chinese standard "Technical specification for Taiwan style Oolong tea processing".
Its scope clause reads: This document specifies the processing terms and definitions of Taiwanese Oolong tea, the environment of the processing site, the processing process, processing technology, quality management, packaging, transportation and storage of finished products.
This document is applicable to the processing of Taiwanese Oolong tea. Its clauses include terms and definitions.
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Document preview — GB/T 39562-2020
National Standard of the People's Republic of China
- ICS
- 67.140.10
- Classification
- X 55
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
- 3.1 Be green
- 3.2 Round shape
- 3.3 Rest and rejuvenate
1 Scope
This document specifies the processing terms and definitions of Taiwanese Oolong tea, the environment of the processing site, the processing process, processing technology, quality management, packaging, transportation and storage of finished products.
This document is applicable to the processing of Taiwanese Oolong tea.
2 Normative references
The contents of the following documents constitute indispensable clauses of this document through normative references in the text. Among them, dated reference documents,
Only the version corresponding to that date is applicable to this document; for undated references, the latest version (including all amendments) is applicable to this document.
GB/T 191 Packaging, Storage and Transportation Graphic Mark
GB 4806.7 National Food Safety Standard Food Contact Plastic Materials and Products
GB 4806.8 National Food Safety Standard Food Contact Paper and Cardboard Materials and Products
GB 4806.9 National Food Safety Standard Food Contact Metal Materials and Products
GB 7718 National Food Safety Standard General Rules for the Labeling of Prepackaged Foods
GB 9683 Hygienic Standard for Compound Food Packaging Bags
GB 14881 National Food Safety Standard General Hygiene Code for Food Production
GB 23350 restricts excessive packaging of goods, requires food and cosmetics
GB/T 30375 Tea storage
GB/T 35863 Technical Specification for Oolong Tea Processing
GH/T 1070 General Rules for Tea Packaging
GH/T 1077 Technical Regulations for Tea Processing
3 Terms and definitions
The following terms and definitions defined in GB/T 35863 apply to this document.
3.1 Be green
After withering indoors under specific temperature and humidity conditions, the fresh leaves are turned with slight force, and the leaves rub against each other to evenly lose water and promote the leaves.
The process of partial oxidation of the flakes.
Note. Making green is indoor withering and mixing.
3.2 Round shape
The process of heating the freshly dried tea leaves to soften, and kneading them by machine or by hand to gradually tighten the shape.
3.3 Rest and rejuvenate
After curing, let it stand still under certain humidity conditions, so that the tea leaves will soften without a crisp and thorny feel, and it is easy to shape by twisting and keep the buds and leaves intact.
Note. Honey-flavored Taiwanese Oolong tea has a unique process.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
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