GB/T 21726-2018 in English

Analysis of the background of standard formulation and technological evolution

GB/T 21726-2018 is revised on the basis of the original standard GB/T 21726-2008, mainly optimizing and supplementing the product classification, sensory quality and physical and chemical indicators of yellow tea. The new standard introduces more stringent testing methods and term definitions to adapt to the technological progress and market demand of the tea industry.

During the formulation process, special emphasis was placed on the sensory evaluation and physical and chemical properties of yellow tea to ensure the scientificity and operability of the standard. At the same time, new standard requirements for multi-leaf and compressed yellow tea were added to fill the gaps in the original standard for some product types.

Analysis of sensory quality and physical and chemical indicators

The sensory quality of yellow tea is an important indicator to measure its quality, including two aspects: appearance and internal quality. It can be seen from Table 1 that different types of yellow tea have their own characteristics in aroma and taste:

In terms of physical and chemical indicators, the moisture content requirement for bud-type yellow tea is the most stringent (≤6.5), while the moisture content requirement for compressed yellow tea is relaxed to 9.0. The setting of these indicators fully considers the impact of different processing techniques on tea quality.

Suggestions for standard implementation

Implementation Suggestions

Enterprises should establish a sound quality management system, including:

1. Strictly screen raw materials to ensure compliance with the classification requirements of GB/T 30766.
2. Adopt standardized processing technology, especially the yellowing and drying stages.
3. Periodically conduct sensory evaluation training to improve professional skills.