GB/T 32719.3-2016 in English
VALIDDark tea - Part 3: Xiangjian tea
- Issued on:2016-06-14
- Implemented on:2017-01-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$78.00
| Standard No: | GB/T 32719.3-2016 |
| Document status: | VALID |
| Title in English: | Dark tea - Part 3: Xiangjian tea |
| Title in Chinese: | 黑茶 第3部分：湘尖茶 |
| 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: | gb/t32719.3-2016 xiangjian tea standard
xiangjian tea dark tea anhua dark tea anhua dark tea product |
| Related Topics: | GB/T 32719.3
GB/T 32719.3-2016 |
《GB/T 32719.3-2016黑茶 第3部分：湘尖茶》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
In-depth interpretation of GB/T32719.3-2016 Xiangjian Tea Standard
I. Background of standard formulation and analysis of technological evolution
As an important category of dark tea, the quality and processing technology of Xiangjian tea are directly related to the market recognition and economic benefits of tea. The formulation of GB/T32719.3-2016 standard is based on years of practical experience and technical accumulation, aiming to standardize the production, inspection and circulation of Xiangjian tea and ensure the consistency and stability of product quality.
II. Comparison of Standard Frameworks
| Standard Dimensions | GB/T32719.3-2016 | Comparative Analysis |
|---|---|---|
| Scope of Application | Terms and Definitions, Grade Classification, Quality Requirements and Inspection Methods of Xiangjian Tea | Focus on Xiangjian Tea, and clearly distinguish it from other dark tea categories |
| Sensory Quality | Including indicators such as appearance, soup color, aroma, taste and leaf bottom | Sensory requirements are highly consistent with traditional processing technology |
| Physical and Chemical Indicators | Key indicators such as moisture, ash, stem content and water extract | Indicator requirements are scientific and reasonable and meet industry testing standards |
III. In-depth interpretation of standard content
1. Terms and definitions
Xiangjian tea is an Anhua dark tea product made from Anhua dark tea, through screening, re-fire baking, picking, semi-finished product blending, steaming, basketing, pressing, steam injection, cooling and ventilation drying.
2. Product grade classification
- Tianjian (Xiangjian No. 1): Made from special and first-grade Anhua dark tea, it has the best quality.
- Gongjian (Xiangjian No. 2): Made from second-grade Anhua dark tea, of inferior quality.
- Shengjian (Xiangjian No. 3): Made from third-grade Anhua dark tea, of basic quality.
Comparison of sensory quality and physical and chemical indicators
| Grade | Appearance | Soup color | Aroma | Water extract/% |
|---|---|---|---|---|
| Tianjian | Lump-shaped, tight tea leaves, black and oily | Orange-yellow | Pure and strong with pine smoke aroma | ≥26.0 |
| Gongjian | Lump-shaped, tight tea leaves, oily black with brown | Orange-yellow | Pure and strong with pine smoke aroma | ≥24.0 |
| Raw tip | Lump-shaped, thick tea leaves, loach-shaped | Orange-yellow | Pure with pine smoke aroma | ≥22.0 |
Implementation suggestions
To ensure the effective implementation of the standard, it is recommended that:
- Enterprises should establish a complete quality control system and strictly screen and produce raw materials in accordance with the standard.
- Inspection agencies need to be equipped with professional personnel and equipment to ensure the accurate measurement of various indicators.
- Logo management should be strengthened in the circulation link to clarify product grades and implementation standards.
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