GB/T 32719.2-2016 in English
VALIDDark tea - Part 2:Huajuan tea
- Issued on:2016-06-14
- Implemented on:2017-01-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$127.00
| Standard No: | GB/T 32719.2-2016 |
| Document status: | VALID |
| Title in English: | Dark tea - Part 2:Huajuan tea |
| Title in Chinese: | 黑茶 第2部分：花卷茶 |
| 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: | flower roll tea flower roll tea
dark tea dark tea quality flower roll tea huajuan tea introduction interpretation |
| Related Topics: | Hanamaki
All of Camellia molt camellia GB/T 32719.2 GB/T 32719.2-2016 Herbal tea execution Black leather steel coil |
《GB/T 32719.2-2016黑茶 第2部分：花卷茶》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
Interpretation of GB/T32719.2-2016 Standard for Dark Tea and Flower-curled Tea
1. Background and significance of the standard
As an important category of traditional Chinese tea, dark tea and flower-curled tea occupy an important position in the market due to their unique processing technology and historical heritage. The formulation of GB/T32719.2-2016 standard aims to unify industry norms, improve product quality and promote industrial development.
2. Comparison of standard frameworks
| Standard dimensions | GB/T32719.2-2016 requirements | Comparison with old industry standards |
|---|---|---|
| Definition of terms | The definition and processing process of flower roll tea are clarified | The old standard does not provide detailed regulations, which may lead to misunderstandings |
| Product classification | Divided into various specifications according to external dimensions and net content | The old standard only partially mentions and is not systematized |
| Sensory quality | Specific quantification of indicators such as soup color, aroma, and taste | Old standards are mostly qualitative descriptions, lacking quantitative standards |
3. Interpretation of the main contents of the standard
3.1 Definition and classification of flower roll tea
Flower roll tea is made from black tea and processed through screening, sorting, piling, steaming, pressing and other processes. It is divided into many types according to specifications, such as Wanliang tea and Wuqianliang tea. For specific sizes and net contents, please refer to Appendix A.
3.2 Sensory quality requirements
| Item | Indicator description |
|---|---|
| Appearance | Cylindrical, dark brown or with golden flowers |
| Soup color | Orange-yellow |
| Aroma | Pure with pine smoke aroma |
3.3 Physical and chemical index requirements
- Moisture ≤15.0% (weight moisture is 12.0%)
- Total ash ≤8.0%
- Tea stem content ≤5.0% (stem content longer than 30mm ≤0.5%)
4. Implementation suggestions and precautions
Suggestions:
- Enterprises should establish and improve quality management systems to ensure that products meet standard requirements.
- Strengthen raw material procurement management to ensure the stability of dark tea quality.
- Carry out employee training regularly to improve processing technology.
- It is recommended to conduct type inspection at least once a year to ensure product quality.
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