GB/T 14456.5-2016 in English

National Standard of the People's Republic of China GB/T14456.5—2016 Green Tea Part 5: Eyebrow Tea

1. Scope and Applicability of the Standard

This standard specifies the terms and definitions, product and physical standard samples, sensory quality, physical and chemical indicators and test methods of eyebrow tea. It is applicable to eyebrow tea made from long-fried green tea and processed through a refining process.

2. Normative reference documents

• GB/T191 Pictorial Marking for Packaging, Storage and Transportation
• GB2762 National Food Safety Standard Limits of Contaminants in Food
• GB 2763 National Food Safety Standard Maximum Limits of Pesticide Residues in Food
• ...

3. Mee Tea Terms and Definitions

Mee Tea (mee tea): A finished tea made from long-fried green tea through refining processes such as screening, cutting, winnowing, picking, coloring and blending.

4. Product classification and physical standard samples

5. Comparison of sensory quality and physical and chemical indicators

Sensory quality is the core evaluation standard of eyebrow tea quality, including appearance and internal quality.

6. Inspection methods and judgment rules

Inspection items include sensory quality, moisture, total ash content, powder content, etc. Sensory quality shall be implemented in accordance with GB/T23776, and physical and chemical indicators shall be inspected in accordance with GB/T8304-8313 series standards.

7. Implementation suggestions

Manufacturers should:

• Establish a strict quality control system to ensure that products meet national standards;
• Regularly update physical standard samples to ensure stable sensory quality;
• Strengthen raw material screening and processing technology optimization to improve product quality.