GH/T 1243-2019 in English

VALID

YingDe black tea

Issued on:2019-03-21
Implemented on:2019-10-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $150.00
$146.00

Standard No:	GH/T 1243-2019
Document status:	VALID
Title in English:	YingDe black tea
Title in Chinese:	英德红茶
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2019-03-21
Implemented on:	2019-10-01
Related Keywords:	black tea standard black tea introduction analysis ordinary black tea strip black tea tea varieties
Related Topics:	Britain black tea Germany Deli GH 2 Shang Hong English Infrared ny/t 1243 gh/t black tea standard Yingde black tea gh/t1247-2019 lst black tea "Yingde Black Tea" place gh/t1243-2019 gh/t 1161

Introduction

Analysis of the core content of the Yingde black tea standard

This standard establishes a grading system for the first time based on three major categories: Yinghong No. 9, traditional large-leaf varieties and medium and small-leaf varieties. Among them, the special grade Yinghong No. 9 requires plump buds and visible golden tips, and has the unique flavor characteristics of "sweet sugarcane and orchid flavor.

Sensory quality grading system

Category	Special characteristics	Key indicators	Water extract requirements
Yinghong No. 9	Golden hair ratio ≥80%	Sweet sugarcane flavor and distinct orchid flavor	≥36%
Traditional large-leaf variety	Bud fatness	Persistence of hair aroma	≥36%
Small and medium-leaf variety	Strongness of the tea leaves	Distinctiveness of the floral aroma	≥32%

Key Physical and Chemical Index Requirements

The standard stipulates unified limits: moisture ≤6.5%, fines ≤1.0%, and total ash ≤7.0%. Among them, water extract, as a core quality indicator, requires Yinghong No. 9 to have a ≥36% content, comparable to traditional large-leaf varieties, significantly higher than the 32% for small- and medium-leaf varieties.

Key Technical Points for Standard Implementation

Raw Material Control: Fresh leaves must come from the geographical area shown in Appendix A.
Process Standards: Clarify the processing requirements for "strip black tea."
Evaluation Method: Adopt the wet evaluation method specified in GB/T 23776.
Packaging Specifications: Require compliance with the GH/T 1070 moisture-proof packaging standard.

Analysis of the Standard's Innovative Value

This standard defines the "Sweet Sugarcane and Orchid Flavor" flavor profile for the first time and establishes a three-dimensional classification system based on tea varieties. A three-year update mechanism for physical standard samples ensures quality stability, and its technical indicators are 15-20% higher than those of ordinary black tea.

More samples: NB/T 47013.2-2015 JGJ 94-2008 DL/T 5154-2012

Sample only — not a preview of GH/T 1243-2019