Some standard content:
ICS 67. 140. 10
National Standard of the People's Republic of China
GB18665—2002
Mengshan Tea
Mengshan Tea
Promulgated on 2002-03-05
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implementation on 2002-06-01
GB18665-
—2002
This standard is a mandatory standard in its entirety
This standard is formulated in accordance with the Provisions on the Protection of Products of Origin and GB17924—1999 General Requirements for Products of Origin. Appendix A of this standard is a normative appendix.
This standard is proposed by the Sichuan Provincial Bureau of Quality and Technical Supervision. This standard is under the jurisdiction of the Origin Product Standardization Working Group. The drafting units of this standard are: China Standardization Association, Mengshan Tea Origin Product Protection Office of Mingshan County, Ya'an City, Sichuan Province, and Tea Research Institute of Mingshan County, Ya'an City, Sichuan Province.
The main drafters of this standard are: Yang Tianjiong, Zhang Xiuchun, Yang Xianliang, Min Guoyu, Yang Hong, Xia Jiaying, and Li Tingsong. 250
1 Scope
Mengshan Tea
GB18665—2002
This standard specifies the terms and definitions of Mengshan Tea Origin Products, the scope of origin, product classification, requirements, test methods, inspection rules, signs, labels, packaging, transportation, and storage. This standard applies to Mengshan Tea approved for protection by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China in accordance with the "Regulations on the Protection of Origin Products". 2 Normative References
The provisions of the following documents become the provisions of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version is applicable to this standard. GB191 Pictorial marking for packaging, storage and transportation
GB4285 Standard for safe use of pesticides
GB/T5009.12 Method for determination of lead in foodGB/T5009.13 Method for determination of copper in foodGB/T 5009.191
Method for determination of 666 and DDT residues in foodGeneral standard for food labeling
GB 7718
Tea sampling
GB/T 8302
GB/T 8304
GB/T 8306
GB/T8311
Determination of moisture
Determination of total ash
Determination of powder and broken tea content
Guidelines for the rational use of pesticides (I)
GB 8321. 1
GB 8321. 2
GB 8321. 3
GB 8321. 4
Guidelines for the rational use of pesticides (II)
Guidelines for the rational use of pesticides (III)
Guidelines for the rational use of pesticides (IV)
GB/T 8321.5
Guidelines for the rational use of pesticides (V)
GB/T 9172
Grade of flower tea
GB11680
Sanitary standard for base paper for food packaging
GB3 17924
General requirements for products of origin
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Mengshan tea
Tea with specific quality grown in the area of origin approved by the state, processed by combining traditional craftsmanship with modern advanced technology.
Fresh tea leaves
GB 18665--2002
Young stems, buds and leaves picked from tea trees, also known as "raw leaves". 3.3
Tea
Fresh leaves are processed into drinkable dry tea. 3.4
Mengshan featured tea uses young buds and leaves from the origin of Mengshan tea, and is made through a specific process into a series of products such as Mengding Huangya, Mengding Shihua, Mengding Ganlu, Mengshan Maofeng, and Mengshan Chunlu.
4 Geographical Scope of Origin
The geographical scope of origin of Mengshan tea is limited to the geographical scope of origin approved by the administrative department of geographical products in accordance with the Regulations on the Protection of Geographical Products of Origin, see Appendix A.
5 Product Classification
5.1 Specialty Tea
Mengding Huangya, Mengding Shihua, Mengding Ganlu, Mengshan Maofeng, Mengshan Chunlu Tea. 5.2 Green Tea
Mengshan Hongqing Green Tea, Mengshan Chaoqing Green Tea, Mengshan Zhengqing Green Tea. 5.3 Scented Tea
Mengding Ganlu Scented Tea, Mengshan Maofeng Scented Tea, Mengshan Xiangming Scented Tea and all levels of scented tea, etc. 6 Requirements
6.1 Geographical environment
The origin of Mengshan tea is surrounded by mountains on three sides, shaped like a "U". There is a watershed in between, dividing it into the Mianjiang River Basin and the Qingyi River Basin. Pinggang is interlaced, and there are streams and valleys. It is one of the old alluvial lands in western Sichuan. The landform is mainly flat and hilly, with low mountains only distributed on the edge of the region: Mengding Mountain is lush with trees, Lianhua Mountain is full of mountains, Zonggang Mountain is rolling, and Lanshan is surrounded, forming the natural beauty of the area. The Mengshan tea is a natural barrier; all rivers originate from this area, with short sources and small flows; the soil layer in the area is deep, with acidic or slightly acidic soil accounting for more than 70%, and the forest coverage rate is more than 34%. The excellent geographical environment is suitable for the development of tea production.
6.2 Climate characteristics
The origin of Mengshan tea belongs to the mid-latitude subtropical humid climate, with an average annual temperature of 15.5 (, an annual accumulated temperature greater than or equal to 10°C of 4772.5°C, a frost-free period of 298 days, an average annual rainfall of 1519.9mm, an evaporation of 1029.6mm, an average annual relative humidity of 82%, and an annual sunshine of 1035.5h. It is a low light radiation area with a mild climate, abundant rainfall, and distinct four seasons; it provides unique climatic conditions for the growth of tea trees and the formation of beneficial internal substances.
6.3 Tea tree cultivation
6.3.1 Tea tree varieties
The Mengshan group species and Mengshan tea species were selected and bred. Mengshan No. 9, No. 11, No. 16, No. 21, No. 23, Mingshan No. 131 and No. 311 are provincial-level excellent tea tree varieties and the main cultivated varieties of Mengshan tea. 6.3.2 Soil requirements
Sandy and moderately clay loam, soil layer depth of more than 35cm, pH value between 4.0 and 6.5, organic matter content of 1.5% to 2.5%, total nitrogen of 0.10% to 0.13%, hydrolyzable nitrogen of 100mg/kg to 150 mg/kg. Available phosphorus of 10 mg/kg to 20 mg/kg. Available potassium of 80mg/kg to 150 mg/kg or more.
6.3.3 Planting method
GB 186652002
For flat land, dig trenches to plant, for slopes less than 15 degrees, plant on the slopes horizontally, for slopes greater than 15 degrees, build terraces horizontally, and the minimum width of the terrace is 180cm.
6.3.4 Tea Garden Roads
The tea garden construction should be reasonably planned according to the size, terrain and geographical location of the tea garden. The main roads, branch roads, trails and loop roads form a road network. 6.3.5 Water Conservancy System
For flat tea gardens, drainage and irrigation ditches should be reasonably arranged, and for slope tea gardens, pay attention to the setting of drainage and storage combined systems. 6.3.6 Tea Row Layout
The maximum row spacing is 150cm±15cm, the minimum row spacing is 35cm, and the soil is 5c m, plant spacing 16cm±4cm. 6.3.7 Digging planting furrows and fertilizing
Dig furrows 60cm wide in the set tea planting rows, turn the soil above 20cm between the rows, apply 1050kg to 1500kg (70kg to 100kg per mu) of tea garden special compound fertilizer in the furrow, dig the furrow bottom more than 15cm deeper, cultivate the main soil, mix the fertilizer, then backfill 10cm to 15cm, and then apply 2t to 2.5t of pig, cattle, sheep, rabbit pen fertilizer, 100kg of cake fertilizer, 50kg of special compound fertilizer, mix, and then backfill the soil to make the tea planting row more than 5cm above the ground and cultivate the soil. 6.3.8 Setting the value of tea seedlings
First, make mud for the tea seedlings, dig furrows and plant them according to the set density, backfill the soil and compact it to the root and stem, then cover it with a thin layer of fine soil, and pour an appropriate amount of rooting water. 6.3.9 Tea garden tillage
Tear-out should be carried out in March, May, July and September respectively, and winter tillage should be carried out in November, with the depth greater than 15cm. 6.3.10 Fertilization in tea garden
6.3.10.1 Fertilization according to trees
Young tea gardens should apply farmyard manure, combined with special compound fertilizers; tea gardens in production should apply cake fertilizer, pig, cattle, sheep, free-pens fertilizer, special compound fertilizers, bacterial fertilizers, etc., combined with phosphorus and potassium fertilizers.
6.3.10.2 Fertilization by season
In spring, summer and autumn (late February to early March, late April to early May, mid-July to early August), topdressing is applied, mainly with farm manure and magic cake fertilizer; in winter, organic fertilizer (cow, sheep, rabbit pen fertilizer, cake fertilizer, etc.), tea garden special compound fertilizer, etc. are applied. 6.3.11 Disease and pest control
Agricultural control, biological control, physical control and pesticide control are adopted. 6.3.11.1 Agricultural control
Select tea tree varieties that are resistant to diseases and pests, cultivate and weed in time, fertilize, prune, thin branches and clean the garden reasonably to reduce the source of diseases and pests. 6.3.11.2 Biological control
Use measures such as using insects to control insects and using bacteria to control diseases and pests. 6.3.11.3 Physical control
Use control measures such as catching, removing, lighting, and baiting to control diseases and pests that harm tea trees. 6.3.11.4 Pesticide control
Pesticide use shall be carried out in accordance with the provisions of GB4285, GB8321.1, GB8321.2, GB8321.3, GB8321.4 and GB/T8321.5. 6.3.12 Tea tree pruning
6.3.12.1 Final pruning
Newly planted tea trees shall be pruned three to four times. The first pruning will leave the tree height at about 18cm to 20cm. The second pruning will increase the height by 14cm to 18cm: the third pruning will increase the height by 12cm to 15cm. After three final prunings, the height of the tea tree reaches 45cm to 50cm. On this basis, light picking is carried out to further cultivate the crown. After the fourth pruning, the height of the tea tree is more than 60cm, and it can enter the picking period, but attention should be paid to the combination of picking and cultivation. 6.3.12.2 Light pruning
Refers to the pruning performed in winter every year after the tea garden is put into production. Cut off the chicken-clawed branches, thin and weak branches, diseased and insect-infested branches and protruding branches on the canopy surface of the tree. 6.3.12.3 Deep pruning
After years of picking, the thin and weak branches on the canopy surface of the tea tree increase, the bud-raising ability decreases, and the yield decreases. At this time, deep pruning should be carried out on the canopy surface. The pruning depth should be determined according to the growth of the tea tree. Generally, 10cm15cm of the canopy is cut off. 6.3.13 Tea can be divided into two types: specialty tea and green tea. 6.3.13.1 Picking of Special Tea
When 5% of the buds on the tea tree are mature, single buds can be picked as raw materials for yellow buds and special-grade stone flowers; as the temperature rises and the tea buds grow, single buds, one bud leaf to two bud leaves are picked as raw materials for stone flowers, sweet dew, hair bee series products and spring dew tea. The classification standards for special tea fresh leaves are shown in Table 1.
Product name suffix
Mengding Huangya
Mengding Shihua Special
Mengding Shihua Grade 1
Menghuang Shihua Grade 2
Mengding Ganlu Special
Mengding Ganxin Grade 1
Mengding Ganlu Grade 2
Mengshan Maofeng Special
Mengshan Maofeng Grade 1
Mengshan Chunlu||t t||10~202040
One bud and one leaf begin to unfold
One bud and two leaves begin to grow
50-6040m50
15~2012--20
20～3030~50
Picking of green tea
70~~80
50~~60
70~801
5~60 1
40- 50130-40
45~-60 1
30--40
One bud and two leaves
Unit: %
Single leaf of same tenderness
Paired leaf
5～ 10
10~～17
15-20/10~15
115~20/10~15
20～251
8～10
8～10
Buds……, three leaves and single-piece paired leaves of same tenderness are classified into special grade to fifth grade fresh leaf raw materials according to their age. The grading standards for fresh green tea leaves are shown in Table 2.
Bud and leaf composition
6.4 Process flow
Bud, two groups
20~~29
10--19
One bud, two, three
45～54
20～30
5～20
Equal tenderness
Single leaf
Sensory index
Bud and leaves are fresh and tender, the leaves are soft, and the leaves are fresh and moist
Bud and leaves are fresh and tender, the leaves are soft, and the leaves are moist| |tt||The buds and leaves are tender, the leaves are still soft, and the leaves are still moist
The buds are fresh, the leaves are not soft, and the leaves are not moist
The buds are still fresh, the leaves are slightly hard, and the leaves are not deteriorated. The buds are not fresh, the leaves are relatively hard, and the leaves are not deteriorated. The unit is %
GB18665--2002
6.4.1 The process flow of Mengding Huangya
Fresh needles are spread, withered, cooled, fried, two green bags are fried, three green piles are fried, four green piles are fried, and the hair is dried and extracted → dried → sorted, blended, baked and fragrant → quantitatively packed and put into the warehouse.
6.4.2 The process flow of Mengding Shihua
Fresh leaves are spread, withered, cooled, fried, two greens are cooled, dried, withered, dried → sorted → blended → baked and fragrant → quantitatively packed and put into the warehouse.
6.4.3 Mengding Ganlu (Mengshan Maofeng, Mengshan Chunlu) process flow Fresh leaves spread, kill, cool, stir-fry (dry), stir-fry (dry), cool, knead, dry (dry or dry), shape, extract hair, dry, arrange, blend, bake, extract aroma, pack in quantitative boxes and store in warehouse. 6.4.4 Baking process flow
Fresh leaves spread, kill, cool, knead, break up, bake, stir-fry, cool, knead, break up, first bake, cool, re-bake, refine, screen, winnow, stem, blend, re-bake, pack in quantitative boxes (bags) and store in warehouse. 6.4.5 Stir-fried paste tea process flow
Fresh leaves spread, kill, cool, knead, break up, stir-fry, stir-fry, cool, knead, break up, stir-fry (dry), color, refine, screen, winnow, stem, blend, stir-fry, dry, pack in quantitative boxes (bags) and store in warehouse. 6.4.6 Steamed green tea process flow
Fresh pieces spread out steam to kill green tea → cooling - initial drying - initial kneading - rough kneading - flat kneading - medium kneading - fine kneading - drying - shaking and screening - flat garden screening → stalk wind selection inspection and blending - quantitative packaging and storage. 6.4.7 Lai Li flower tea process flow
Tea ring → factory special tea
Grade tea can add less than 1% of white jasmine flowers to make fresh flowers spread
+ cool
-reheat cool
+ tea flower mixing-collecting pile cellar making → through flower
reheat cool making → spread out → screen flowers → reheat cool → packing (bags) → continue or jacquard. 6.5 Official indicators
6.5.1 The sensory indicators of Mengshan specialty tea series products are shown in Table 3. Table 3
Mengding Huangya
Mengxiang Shihua Special Grade
Mengding Shihua Grade
Mengtou Shihua Grade
Mengding Ganlu Special Grade
Mengding Ganlu Grade 1
Mengding Ganlu Grade 2
Mengshan Mao Special Grade
Mengshan Maofeng Grade 1
Mengshan Maofeng Grade 2
Mengshan Chunlu
Flat and straight
Fan-flat and even
Flat and even
Flat and straight
Fine and delicate curling
Fine and tight curling
Fine and tight curling
Tender and yellow
Quansun Pihao|| tt||tender green and moist
tender sprouts with silver hair
tender green and moist
green and moist
tender green and moist
tender and hairy
tender and hairy
tender and silver hair
tender green and moist
tender and hairy
green and moist
tender and hairy
tender and hairy
tender and hairy
tender green and moist and tender and hairy
tight and straight and multi-front bacteria
tight and straight and front seedlings
tight and straight and front seedlings
tight and front
green and moist
still green and moist
tender and hairy
tender and hairy
Delicate and tender
Sweet and fragrant
Bright yellow
Rich tender fragrance
Long-lasting fragrance
Rich tender fragrance
Clear and bright green
Bright green
Fresh and mellow
Fresh and tender and refreshing
Fresh and mellow
Fresh and refreshing
Fresh and refreshing
Bright tender edge
Bright green
Bright tender edge
Long-lasting tender fragrance
Long-lasting fragrance
Fresh and clean
Long-lasting fragrance
Long-lasting fragrance
Bright yellow-green
Tender Edge is bright
Yellow-green bright
Yellow-green bright
Yellow-green bright
Fresh and mellow
Fresh and sweet
Mellow and sweet
Fresh and mellow
Fresh and sweet
Thick and sweet
Thick and refreshing
Yellow and bright and lively
Whole buds are evenly crowned
Tender yellow and bright
Green and yellow bright
Tender yellow and bright
Tender yellow and bright
Green and yellow and bright
Tender yellow and bright
Green and yellow uniform
Yellow-green and bright
Yellow-green and bright
GB 18665--2002
The sensory indicators of Mengshan characteristic jasmine tea series products are shown in Table 4. Table 4
Mengding Ganlu Flower Tea
Mengshan Maofeng Flower Tea
Mengshan Xiangming Flower Tea
Fine, tight, sharp and with hairs
Tight, fine, sharp and with hairs
Tight, fine and sharp
Yellow-green and moist
Yellow-green and moist
Yellow-green and moist
The sensory indicators of Mengshan Hongqing Green Tea series products are shown in Table 5. Purity
Tight and fine with fine hairs
Tight and fine with fine hairs
Still slightly solid
Slightly coarse and loose
Still neat
Still even
Not neat
Not neat
Still smooth green
Slightly smooth green
Slightly withered and yellow
Slightly tender stems
Tender stems
Slightly peeled
Stalked peeled
Many stemmed peeled
6.5.4 The sensory indicators of the Mengshan Chaoqing green tea series products are shown in Table 6. Table 6
Firm and thin with front seedlings
Firm and thick with front seedlings
Still compact
Still even
Still even
Not even
Not even
Still green and moist
Slightly moist green
Slightly withered and yellow
Slightly with young stems
With young stems
Obvious young stems
With young stems
With stems and pieces
Obvious stems and pieces
Fresh and lasting
Fresh and rich
Bright green and yellow
Fresh and refreshing Sweet
Bright green and yellow
Fresh, rich and mellow
Fresh, rich and long-lasting, bright green and yellow
With chestnut aroma
With rough smell
Bright yellow and green
Yellow and green are still bright
Yellow and green are slightly bright
Yellow and green are slightly darker
Bright yellow and yellow
Yellow and green are still bright
Yellow and green are bright
Green and yellow are still bright
Green and yellow are slightly darker
Slightly rough and light
Strong and mellow
Slightly rough and light
Bright green and yellow,
Buds and leaves are relatively complete||tt ||Green and yellow are bright,
Buds and leaves are relatively complete
Yellow-green is bright,
Buds and leaves are relatively complete
Yellow-green is tender and bright
Tender green is bright
Green is still tender and bright
Not bright green
Yellow-green is slightly darker
Yellow-green is rough and hard
Tender yellow-green is bright
Green is tender and bright
Yellow-green is still tender and bright
Yellow-green is not tender and slightly spread
Yellow-green has spread
Yellow-green is rough and slightly dark
6.5.5 Mengshan Steamed Green Tea Series Products Indicators are shown in Table 7. Product
Straight pine needle shape
Many young budsbzxz.net
Tight and straight pine needle shape
Young buds are exposed
Pine needle shape
With long strips
Pine needle shape
Slightly flat and straight
With pine needle shape
Slightly flat and straight
With narrow and long strips
Still even
Bright and oily
Dark green and oily
Dark green and oily
The uterine sensory indicators of Mengshan Jasmine Tea series products are shown in Table 8. Clean
With slightly tender stems
With stem slices
Tendon stem slices
Huang Pu slices
With Pu slice stems
Huang Pu slices
Tight and thin eye front seedlings
Tight and straight with front seedlings
Still tight and slightly straight
Slightly loose with blocks
Loose and light
Clearness
With slightly tender stems
With tender stems
Evident tender stems
With stems
With hard stem Pu slices
Multi-stemmed Pu slices
Green and moist, flower stems are white
The green is still moist,
The flower is yellow and white
The green is still moist,
The flower stem is yellow and white
The yellow-green is not moist,
The flower stem is yellow and white
The green and yellow are slightly darker
The flower stem is yellow and white
The green and yellow are slightly dry,
The flower stem is yellow
Fresh and long-lasting
Still fresh and strong
Fragrant and tender
Still long-lasting
Still fragrant
Rough green smell
Mellow and refreshing
Rich and refreshing
Still rich and mellow
With a hint of greenness
Rich and fresh
Rich and fresh
Mellow and harmonious
GB18665—2002
Bright green
Bright green
Bright green
Bright green
Bright yellow-green
Bright green-yellow
Bright green-yellow
Slightly bright green-yellow
Slightly dark yellow
Tender and even with many buds
Fresh and bright
Tender and even with obvious buds
Bright green
Tender, uniform green and bright
Soft, bright green
Bright green
Uniform yellow-green
Uneven yellow-green
Slightly coarse and old
Slightly dark yellow-green
Bright yellow-green
Tender and with buds
Bright yellow-green
Tender and soft
Yellow-green still bright
Tender and soft
Yellow-green still bright
Slightly spread
Yellow-green slightly dark
Unsoft and coarse
Yellow-green with dark
Rather coarse
GB 18665--2002
6.6 Physical and chemical indicators
Physical and chemical indicators of Mengshan specialty tea and special jasmine tea are shown in Table 9.6.6.1
Mengshan specialty tea
Mengshan specialty flower tea
Total ash
Non-tea inclusions
Physical and chemical indicators of Mengshan roasted green tea, stir-fried green tea and steamed green tea are shown in Table 10.6.6.2
Level 1~～3
Total ash
Physical and chemical indicators of Mengshan jasmine tea series products are shown in Table 11.6.6.3
Level 1~2
Level 3~5
Sanitary standards
Total ash
Non-tea inclusions
The upper residue limit of toxic and harmful substances shall comply with the requirements of Table 12. Table 12
Lead (Pb)
Copper (Cu)
Benzene hexachloride
Drops
Non-tea inclusions
Unit: %
Flower content
Unit: %
Unit: %
Flower content
Unit: mg/dry gram
7 Test methods
7.1 Sensory index test method
Perform according to GB/T9172 and physical standard samples.
7.2 Test methods for physical and chemical indicators
7.2.1 Moisture content: in accordance with GB/T8304.
7.2.2 Powder: in accordance with GB/T8311.
7.2.3 Total ash: in accordance with GB/T8306. 7.3 Test methods for hygiene indicators
GB 18665 --2002
The lead content in tea leaves shall be in accordance with GB/T5009.12; the copper content in tea leaves shall be in accordance with GB/T5009.13; the content of 666 and DDT in tea leaves shall be in accordance with GB/T5009.19.
8 Inspection rules
8.1 Determination of product batches
All products are in the same batch of blended tea. 8.2 Sampling
In accordance with GB/T8302, the sampling volume is 400g. 8.3 Inspection classification
Inspection is divided into factory inspection and type inspection.
8.3.1 Factory inspection: Under normal circumstances, the label, packaging, sensory index, and physical and chemical index should be inspected according to the standard. Only after passing the inspection and attaching the product quality inspection certificate can it be shipped. 8.3.2 Type inspection: When the product has the following conditions, type inspection must be carried out. a) When the source of raw materials changes greatly;
b) When the production process has a major change;
c) Normal production for one year;
d) When the state supervises and conducts random inspections.
8.4 Judgment rules
8.4.1 If any of the following conditions are found in the sample, the batch of products is unqualified. a) The sensory index does not meet the requirements of dry inspection, wet evaluation and physical standard samples; b) Any of the physical and chemical indicators does not meet the requirements; c) The hygiene index does not meet any of the indicators in Table 12; d) The label does not meet the requirements of GB7718.
8.4.2 Re-inspection
For unqualified batches, the retained samples shall be re-inspected or re-sampled from the same batch of products according to the provisions of GB/T8302. Re-inspect the unqualified items and the re-inspection results shall prevail. 9 Marking and labeling
9.1 Marking
The graphic markings for packaging, storage and transportation shall be implemented in accordance with GB191. 9.2 Labeling
In addition to GB7718, the origin of raw materials, the origin of products and the special markings for products of origin shall also be marked. 259
GB 18665-2002
Packaging, transportation and storage
10.1 Packaging
10.1.1 The hygienic indicators of packaging paper shall comply with the provisions of GB11680. The packaging shall be moisture-proof, non-toxic and odor-free. 10. 1.2
10.1.3 Packaging measurement: Net content of small packages and measurement deviation of whole packages shall be implemented in accordance with the former State Technical Supervision Bureau Order No. 43 [1995] "Regulations on the Supervision of Measurement of Quantitative Packaged Commodities".
10.2 Transportation
Various means of transportation should be clean, sanitary, dry and odor-free; they must be protected from rain, moisture and exposure during transportation; it is strictly forbidden to mix or transport with toxic and easily contaminated items
10.3 Storage
10.3.1 Finished tea should be stored in a clean, dry, moisture-proof and odor-free warehouse. Specialty tea and specialty scented tea should be stored in a fresh-keeping warehouse, which should maintain a low temperature of 0C to 5. The relative humidity should be below 50%, and the storage of tea should be checked regularly.
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.