GB/T 32719.1-2016 in English
VALIDDark tea—Part 1:Basic requirements
- Issued on:2016-06-14
- Implemented on:2017-01-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
| Standard No: | GB/T 32719.1-2016 |
| Document status: | VALID |
| Title in English: | Dark tea—Part 1:Basic requirements |
| Title in Chinese: | 黑茶 第1部分:基本要求 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2016-06-14 |
| Implemented on: | 2017-01-01 |
| ICS Classification: | 67.140.10-Tea |
| Chinese Classification: | X55-Tea products |
| Professional Classification: | GB-National Standard |
| Related Keywords: | dark tea part
dark tea dark tea processing technology tea products tea company |
| Related Topics: | Base
GB/T 32719.1 GB/T 32719.1-2016 |
《GB/T 32719.1-2016黑茶 第1部分:基本要求》由TC339(全国茶叶标准化技术委员会)归口,主管部门为中华全国供销合作总社。
Introduction
1. Background and significance of standard formulation
GB/T 32719.1-2016 "Dark Tea Part 1: Basic Requirements" is one of the important tea industry standards issued by the National Standardization Administration, aiming to regulate the production, processing and quality control of dark tea. The standard was officially implemented on January 1, 2017, covering the term definition, product classification, physical and chemical indicators, sensory quality and hygiene and safety of dark tea.
2. Comparison of standard frameworks
| Standard dimensions | GB/T 32719.1-2016 | GB/T 8305-2012 | GHP/CXG 1-2014 |
|---|---|---|---|
| Definition of terms | Clear definition and processing technology of dark tea | Only involves sensory evaluation of tea | Local standards, not covering the whole country |
| Product classification | Differentiation between loose tea and compressed tea | No detailed classification | Only applicable to brick tea |
| Physical and chemical indicators | Water content, ash content, water extract, etc. | Mainly sensory quality | Not covering all indicators |
3. Technological evolution and application cases
Technical background:Dark tea processing technology has evolved from traditional experience to modern technology, especially the progress of pile fermentation technology, which has significantly improved the quality of dark tea. The withering, rolling, pile fermentation and drying processes mentioned in the standard have become an industry consensus.
Actual application:After a tea company adopted the GB/T 32719.1-2016 standard for quality control, the consistency of its products was significantly improved, and the market feedback was good. The company referred to the standard requirements in raw material selection, processing technology optimization and quality testing.
4. Implementation Suggestions
Enterprise side: It is recommended that tea enterprises establish a sound quality management system, equip professional and technical personnel, and strictly carry out raw material procurement, processing and production, and factory inspection in accordance with the standards.
Regulatory level: It should strengthen the publicity and implementation of standards, organize industry training, and improve practitioners' understanding and implementation capabilities of standards.
Consumers: Understand product information through standard labels, choose tea products that meet national standards, and protect consumer rights.

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