Some standard content:
ICS 67.140.10
National Standard of the People's Republic of China
GB18650—2002
Product of origin
Longjing tea
Product of designations of origin orgeographical indications—Longjing tea2002-12-31 Issued
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implementation on 2003-03-01
GB18650—2002
This standard is mandatory 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. The moisture, total ash, water extract, crude fiber and broken tea specified in this standard are stricter than those in GB/T14456—1993 Green Tea. The hygiene index is consistent with GB9679-1988 "Tea Hygiene Standard"; based on actual conditions, the pesticide residue limits not specified in GB9679-1988 are added.
Appendix A of this standard is a normative appendix.
This standard is proposed by the Zhejiang Provincial Quality and Technical Supervision Bureau. This standard is under the jurisdiction of the National Food Industry Standardization Technical Committee. The drafting units of this standard are: Zhejiang Provincial Department of Agriculture, Zhejiang Provincial Quality and Technical Supervision Bureau, Zhejiang University Tea Department, Ministry of Agriculture Tea Quality Supervision and Inspection Center, Zhejiang Tea Import and Export Company, Hangzhou Municipal Agriculture Bureau, Hangzhou Municipal Quality and Technical Supervision Bureau, Hangzhou West Lake Longjing Tea Co., Ltd.
The main drafters of this standard are: Zhu Ruying, Mao Zufa, Lu Debiao, Zhou Huaying, Hu Xinguang, Gong Shuying, Lu Chengyin, Chen Songwen, Qi Guowei, Hong Shouxia.
1 Scope
Product of origin Longjing tea
GB18650—2002
This standard specifies the terms and definitions, requirements, test methods and marking, labeling, packaging, transportation and storage requirements of Longjing tea. This standard applies to Longjing tea in the geographical origin range of Longjing tea delineated by the People's Government of Jianjiang Province and approved by the State Administration for Quality and Technical Supervision for protection of the geographical origin of Longjing tea. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions shall apply to this standard. GB/T191 Pictorial marking for packaging, storage and transportation (GB/T191-2000, eqv[SO780:1997) GB4285 Standard for safe use of pesticides
GB/T5009.20 Determination of organophosphorus pesticide residues in food GB/T 5009.57
Analysis method for tea hygiene standard
GB7718 General standard for food labeling
GB/T 8302
Tea sampling
GB/T 8304
Determination of moisture content
GB/T 8305
Determination of water extract
GB/T 8306
Determination of total ash
Determination of crude fiber
GB/T 8310
Determination of content of powdered and broken tea
GB/T 8311
GB/T8321.1 Guidelines for the rational use of pesticides (-)GB/T8321.2 Guidelines for the rational use of pesticides (II)GB/T8321.3 Guidelines for the rational use of pesticides (III)GB8321.4 Guidelines for the rational use of pesticides (IV)GB/T8321.5 Guidelines for the rational use of pesticides (V) (GB/T8321.6 Guidelines for the rational use of pesticides (VI) Tea hygiene standards
GB 9679
GB14876 Determination of pesticide residues of methyl parathion and acephate in foodGB1488 General hygiene standards for food enterprises
GB/T 17332
SB/T 10035
SB/T 10157
Determination of multiple residues of organochlorine and pyrethroid pesticides in food General technical conditions for tea sales packaging
Tea sensory evaluation method
State Administration of Technical Supervision [1995] No. 43 "Regulations on Metrological Supervision of Quantitative Packaged Goods" 3 Terms and definitions
The following terms and definitions apply to this standard. 335
GB 18650--2002
Longiing tea
Fresh tea leaves picked within the region of origin are processed according to traditional techniques within the region of origin, and are flat green tea with "green color, rich fragrance, mellow taste and beautiful shape". 4 Requirements
4.1 Scope of origin
The current Xihu District of Hangzhou is the Xihu production area; the current Xiaoshan, Yuhang, Fuyang, Lin'an, Tonglu, Jiande, Chun'an and other counties (cities, districts) of Hangzhou are the Qiantang production area; the current Shaoxing, Xinchang, Shengzhou, Zhuji and other counties (cities) of Shaoxing City and Shangyu , Pan'an, Dongyang, Tiantai and other counties (cities) are Yuezhou production areas. See Appendix A. 4.2 Geographical scope of raw materials
Same as 4.1 Geographical scope of origin.
4.3 Natural environment of origin
4.3.1 The Longjing tea production area is located in the mountains and hills surrounded by Qiantang River and Cao'e River. It is warm and rainy, and the air is humid. 4.3.2 The soil in the tea garden is mostly red-yellow soil and its variants, with a pH of 4.3~6.5. 4.3.3 The environment of the tea garden complies with the relevant national environmental protection regulations. 4.4 Cultivation technology
4.4.1 Tea tree varieties
The tea tree varieties that have been approved and suitable for processing Longjing tea, such as Longjing group, Longjing 43, Longjing Changye, Yingshuang, and Kengzhong, should be selected. 4.4.2 Tea garden cultivation
4.4.2.1 Shallow cultivation: carried out during the tea tree growing season, with a depth of 10cm~15cm. 4.4.2.2 Deep cultivation: carried out in the autumn after the tea garden stops picking, with a depth of 20cm~30cm. 4.4.3 Tea garden fertilization
4.4.3.1 Fertilization period: Apply germination fertilizer before spring tea, generally in mid-to-late February; apply topdressing before summer tea, generally in late April to mid-May after the end of spring tea; apply topdressing before autumn tea, generally in stages from late June to mid-September; apply basal fertilizer in autumn and winter, generally in October to early November combined with deep cultivation.
4.4.3.2 Fertilizer types: Base fertilizer is mainly organic fertilizer and phosphorus and potassium fertilizers, and topdressing is mainly inorganic nitrogen fertilizer. 4.4.3.3 Fertilizer amount and ratio: Young tea gardens mainly apply phosphorus and potassium fertilizers, supplemented by nitrogen fertilizers; production tea gardens mainly apply nitrogen fertilizers, supplemented by phosphorus and potassium fertilizers. Generally, 30kg to 45kg of pure nitrogen is applied for every 100kg of dry tea produced, and phosphorus and potassium fertilizers are applied in a ratio of 3:1:1 for nitrogen:phosphorus:potassium. 4.4.4 Use of pesticides
Use of pesticides should strictly follow GB4285, GB/T 8321.1, (GB/T8321.2, GB/T8321.3, GB8321.4, GB/T8321.5, GB/T8321.6 provisions, the use of pesticides expressly prohibited by the state shall not be allowed. 4.5 Fresh leaves
4.5.1 Picking of fresh leaves
4.5.1.1 Picking requirements: When there are 10 to 15 tea buds per square meter on the tea tree canopy that meet the fresh leaf quality requirements, they can be picked. 4.5.1.2 Interval time: Spring tea is picked every day or every other day, and the interval time for summer and autumn tea can be appropriately extended. 4.5.1.3 Picking method: Pick according to the provisions of 4.5.2 Carry out in batches; pick with the handle, that is, with the palm facing down, pinch the tender stems on the fish leaves with the thumb and index finger, lift it up lightly, and the buds and leaves fall into the palm; do not pinch, pick, grab, or pick with old leaves and debris. 4.5.2 Fresh leaf quality
The buds and leaves are complete, bright green and uniform. The tenderness, uniformity, cleanliness and freshness of the fresh leaves used for processing in the same batch should be basically the same. The quality of fresh leaves is divided into special grade, first grade, second grade, third grade and fourth grade, and should meet the requirements of Table 1. Fresh leaves below grade four and inferior fresh leaves shall not be used to process Longjing tea.
Fresh leaf transportation and storage
Quality grading requirements for fresh tea leaves
GB 18650--2002
·Bud·Leaf is just beginning to unfold, the angle between bud and leaf is small, bud is longer than leaf, bud and leaf are even and strong, bud and leaf length does not exceed 2.5cm. -Bud with one leaf to one bud and two leaves are just beginning to unfold, mainly one bud and one leaf, one bud and two leaves are just beginning to unfold in less than 10%, bud is slightly longer than leaf, bud and leaf are complete and clean, bud and leaf length does not exceed 3cm. One bud and one leaf to bud and two leaves, one bud and two leaves is less than 30%. Bud and leaf length are basically equal, bud and leaf are complete, bud and leaf length does not exceed 3.5cm.
-Buds with two leaves to three leaves are just beginning to unfold, mainly buds with two leaves, one bud with orchid leaves does not exceed 30%, leaves are longer than buds, buds and leaves are complete, and the length of buds and leaves does not exceed 4cm.
One bud with two leaves to one bud with three leaves, one bud with three leaves does not exceed 50%, leaves are longer than buds, some tender double leaves are not more than 4.5 cm in length.
4.5.3.1 Fresh leaves should be packed in baskets with good ventilation, and the transportation vehicles should be clean and hygienic. They should not be exposed to the sun and rain during transportation, and should not be mixed with odorous and toxic items.
4.5.3.2 Fresh leaves should be transported to the processing plant within 4 hours after picking. 4.5.3.3 When packing, transporting and storing fresh leaves, they should be placed and turned gently, and no pressure should be applied. 4.6 Processing
Processing equipment: traditional tea frying stoves, electric tea frying stoves or other processing machinery. 4.6.1
Processing technology: fresh leaves spread, green pot, cool and ask tide, bright pot. 4.6.2
Processing technology: manual processing adopts traditional techniques such as "grasping, shaking, rubbing, rubbing, pushing, buckling, throwing, grinding, pressing". 4.6.3
Processing environment requirements: should comply with the provisions of GB14881. 4.6.4
4.7 Finished tea quality
4.7.1 Grading
According to sensory quality, it is divided into: special grade, first grade, second grade, third grade, fourth grade and fifth grade. 4.7.2 Sensory quality
The sensory quality of Longjing tea at all levels should meet the requirements of Table 2. Table 2 Sensory quality requirements of Longjing tea at all levels
He requires
flat, smooth, and straight
fresh green and moist
tidy and heavy
long-lasting fragrance
fresh, mellow and sweet
fresh green, bright and clear
the buds and leaves are tender and in clusters,
flat and straight, still flat, still smooth, flat, slightly wide, still flat, still wide and flat, smooth, straight
still straight
fresh green, still fresh
tidy and sharp
long-lasting fragrance
fresh, mellow and refreshing
fresh green and bright
still clean
green and bright Bright
Green and smooth
Even
Clean
Fragrant
Green and bright
Slightly dark green
Slightly green and yellow leaves
Yellow-green and bright
Tender and tender in flower, tender green and tender in flower, green and tender in flower, tender and tender, even and slightly green
Even, tender green and bright
No mildew, no deterioration, no pollution, no odor. The product is clean and shall not be colored or mixed with non-tea substances. Pieces, light green and bright, still green and bright
Dark green is darker
With green shells and broken pieces Leaves
Still pure
Still tender and uneven, slightly
green, slightly darker green
GB18650—2002
Physical and chemical indicators
Physical and chemical indicators should comply with the requirements of Table 3.
Moisture/(%)
Total ash/(%)
Crude fiber/(%)
Water extract/(%)
Broken tea/(%)
Table 3 Physical and chemical indicators
Special grade, first grade, second grade
Note: Broken tea is the recommended indicator (broken tea sieve aperture 1.60 mm). 4.7.4
Sanitary indicators
Level III, IV, V
Lead, copper, BHC, DDT residue limits shall comply with the provisions of GB9679, and other pesticide residue limits shall comply with the provisions of Table 4. Table 4 Pesticide residue limits
Dicofol/(mg/kg)
Cypermethrin/(mg/kg)
Bifenthrin/(mg/kg)
Cypermethrin/(mg/kg)
Deltamethrin/(mg/kg)
Methamidophos/(mg/kg)
Acephate/(mg/kg)
Dimethoate/(mg/kg)
Dichlorvos/(mg/kg)
Snailcarb/(nmg/kg)
Quinthalphos/(mg/kg)
4.7.5 Negative deviation of net content
The negative deviation of net content in small packages for sale shall comply with the "Regulations on Metrology Supervision of Quantitative Packaged Commodities". 5 Test methods
5.1 Sampling: Sampling according to the method specified in GB/T8302. Sensory quality evaluation: Evaluation according to SB/T10157. 5.2
Moisture: Determined according to GB/T8304.
Total ash: Determined according to GB/T8306.
Crude fiber: Determined according to GB/T8310.
Water extract: Determined according to GB/T8305.
Broken tea: Determined according to GB/T8311.
5.8 Lead, copper, hexachloride, dichlorodiphenyltrichloroethane: Determined according to GB/T5009.57. 5.9
Chlorfenapyr, cypermethrin, bifenthrin, cypermethrin, deltamethrin: Determined according to GB/T17332. Methamidophos, acephate: Determined according to GB14876. 338
5.11 Dimethoate, dichlorvos, fenthion, quinalphos: Determined according to GB/T5009.20. GB18650-2002
5.12 Net content: Use a balance with a sensitivity of 1.0g to weigh the mass of a single quantitative package, then weigh the mass of the packaging bag or packaging container, and calculate the weighing difference.
6 Marking and labeling
6.1 The sales packaging of Longjing tea shall comply with the provisions of GB7718. 6.2 The sales packaging of Longjing tea shall be marked with the special mark of the origin product and the name of the Longjing tea producing area. 6.3 If the distributor repackages or packages in small packages, the repackage or packaging date shall be marked, and the words "general distributor" shall be marked after the name of the distributor.
6.4 The graphic markings of the transport packaging box shall comply with the provisions of GB/T191. Packaging, transportation, storage
7.1 The packaging container and packaging materials shall comply with the provisions of SB/T10035. 7.2 During transportation, it should be loaded and unloaded gently, moisture-proof, and avoid severe impact and heavy pressure. 7.3 The finished products should be stored in a dry dedicated warehouse (using quicklime to collect ash or refrigeration), the relative humidity in the warehouse should not exceed 50%, the warehouse temperature should be around 5℃, and avoid direct sunlight and high temperature and humidity. 339
GB18650--2002
and in
Appendix A
(Normative Appendix)
Longjing Tea Origin Area Map
Zhaoxing City
0 Pinghu2 Sensory quality
The sensory quality of Longjing tea at all levels should meet the requirements of Table 2. Table 2 Sensory quality requirements of Longjing tea at all levels
Other requirements
Flat, smooth, straight
Tender green and fresh
Shape and heavy
Fresh and lasting fragrance
Fresh, mellow and sweet
Tender green, bright and clear
The buds and leaves are tender and clustered,
Flat and straight, still flat, still smooth, flat, slightly wide, still flat, with wide and flat smooth, straight
Still straight
Tender green, still fresh
Shape and sharp
Fresh and lasting fragrance
Fresh and refreshing
Bright green
Still clean
Bright green
Moist green
Still even
Still clean
Fragrant
Still bright green
Dark green
Slightly green
With slightly green and yellow leaves
Bright yellow-green
Tender and budding, tender green is still tender and budding, green is still budding, there are tender single leaves, still tender and even with a little green
Even, tender green is bright and bright
No mildew, no deterioration, no pollution, no peculiar smell. The product is clean and shall not be colored or mixed with non-tea substances. Pieces, light green is still bright, still green is bright
Dark green is darker
There are green shells and broken leaves
Still pure
Still tender and uneven, slightly
Green, slightly darker green
GB18650—2002
Physical and chemical indicators
Physical and chemical indicators should comply with the provisions of Table 3.
Moisture/(%)
Total ash/(%)
Crude fiber/(%)
Water extract/(%)
Broken tea/(%)
Table 3 Physical and chemical indicators
Special grade, first grade, second grade
Note: Broken tea is the recommended indicator (broken tea sieve aperture 1.60 mm). 4.7.4
Sanitary indicators
Level III, IV, V
The limits of lead, copper, BHC and DDT shall comply with the provisions of GB9679, and the limits of other pesticide residues shall comply with the provisions of Table 4. Table 4 Pesticide Residue Limits
Dicofol/(mg/kg)
Cypermethrin/(mg/kg)
Cypermethrin/(mg/kg)
Deltamethrin/(mg/kg)
Methylphos/(mg/kg)
Acephate/(mg/kg)
Dichlorvos/(mg/kg)
Methoate/(mg/kg)
Dichlorvos/(mg/kg)
Methoate/(nmg/kg)
Quinthion/(mg/kg)
4.7.5 Negative Deviation of Net Content
The negative deviation of net content in small packages for sale shall comply with the Regulations on Metrology Supervision of Quantitatively Packaged Commodities. 5 Test Methods
5.1 Sampling: Sampling shall be carried out in accordance with the method specified in GB/T8302. Sensory quality evaluation: evaluated according to SB/T10157. 5.2
Water content: measured according to GB/T8304.
Total ash: measured according to GB/T8306.
Crude fiber: measured according to GB/T8310.
Water extract: measured according to GB/T8305.
Crushed tea: measured according to GB/T8311.
5.8 Lead, copper, hexachloride, dichlorodiphenyltrichloroethane: measured according to GB/T5009.57. 5.9
Chlorfenapyr, cypermethrin, bifenthrin, cypermethrin, deltamethrin: measured according to GB/T17332. Methamidophos, acephate: measured according to GB14876. 338
5.11 Dimethoate, dichlorvos, fenthion, quinalphos: Determine according to GB/T5009.20. GB18650-2002
5.12 Net content: Weigh the mass of a single quantitative package with a balance with a sensitivity of 1.0g, then weigh the mass of the packaging bag or packaging container, and calculate the weighing difference.
6 Marks and labels
6.1 The sales packaging of Longjing tea shall comply with the provisions of GB7718. 6.2 The sales packaging of Longjing tea shall be marked with the special mark of the origin product and the name of the Longjing tea producing area. 6.3 If the distributor repackages or packages in small packages, the repackage or packaging date shall be marked, and the words "general distributor" shall be marked after the name of the distributor.
6.4 The graphic mark of the transport packaging box shall comply with the provisions of GB/T191. Packaging, transportation and storage
7.1 Packaging containers and packaging materials shall comply with the provisions of SB/T10035. 7.2 During transportation, the products shall be loaded and unloaded with care, and moisture-proof, and avoid severe impact and heavy pressure. 7.3 The finished products shall be stored in a dry special warehouse (lime shall be used for ash collection or refrigeration). The relative humidity in the warehouse shall not exceed 50%, and the warehouse temperature shall be around 5°C. Avoid direct sunlight and high temperature and humidity. 339
GB18650--2002
and in
Appendix A
(Normative Appendix)
Longjing Tea Origin Area Map
Zhaoxing City
0 Pinghu2 Sensory quality
The sensory quality of Longjing tea at all levels should meet the requirements of Table 2. Table 2 Sensory quality requirements of Longjing tea at all levels
Other requirements
Flat, smooth, straight
Tender green and fresh
Shape and heavy
Fresh and lasting fragrance
Fresh, mellow and sweet
Tender green, bright and clear
The buds and leaves are tender and clustered,
Flat and straight, still flat, still smooth, flat, slightly wide, still flat, with wide and flat smooth, straight
Still straight
Tender green, still fresh
Shape and sharp
Fresh and lasting fragrance
Fresh and refreshing
Bright green
Still cleanwww.bzxz.net
Bright green
Moist green
Still even
Still clean
Fragrant
Still bright green
Dark green
Slightly green
With slightly green and yellow leaves
Bright yellow-green
Tender and budding, tender green is still tender and budding, green is still budding, there are tender single leaves, still tender and even with a little green
Even, tender green is bright and bright
No mildew, no deterioration, no pollution, no peculiar smell. The product is clean and shall not be colored or mixed with non-tea substances. Pieces, light green is still bright, still green is bright
Dark green is darker
There are green shells and broken leaves
Still pure
Still tender and uneven, slightly
Green, slightly darker green
GB18650—2002
Physical and chemical indicators
Physical and chemical indicators should comply with the provisions of Table 3.
Moisture/(%)
Total ash/(%)
Crude fiber/(%)
Water extract/(%)
Broken tea/(%)
Table 3 Physical and chemical indicators
Special grade, first grade, second grade
Note: Broken tea is the recommended indicator (broken tea sieve aperture 1.60 mm). 4.7.4
Sanitary indicators
Level III, IV, V
The limits of lead, copper, BHC and DDT shall comply with the provisions of GB9679, and the limits of other pesticide residues shall comply with the provisions of Table 4. Table 4 Pesticide Residue Limits
Dicofol/(mg/kg)
Cypermethrin/(mg/kg)
Cypermethrin/(mg/kg)
Deltamethrin/(mg/kg)
Methylphos/(mg/kg)
Acephate/(mg/kg)
Dichlorvos/(mg/kg)
Methoate/(mg/kg)
Dichlorvos/(mg/kg)
Methoate/(nmg/kg)
Quinthion/(mg/kg)
4.7.5 Negative Deviation of Net Content
The negative deviation of net content in small packages for sale shall comply with the Regulations on Metrology Supervision of Quantitatively Packaged Commodities. 5 Test Methods
5.1 Sampling: Sampling shall be carried out in accordance with the method specified in GB/T8302. Sensory quality evaluation: evaluated according to SB/T10157. 5.2
Water content: measured according to GB/T8304.
Total ash: measured according to GB/T8306.
Crude fiber: measured according to GB/T8310.
Water extract: measured according to GB/T8305.
Crushed tea: measured according to GB/T8311.
5.8 Lead, copper, hexachloride, dichlorodiphenyltrichloroethane: measured according to GB/T5009.57. 5.9
Chlorfenapyr, cypermethrin, bifenthrin, cypermethrin, deltamethrin: measured according to GB/T17332. Methamidophos, acephate: measured according to GB14876. 338
5.11 Dimethoate, dichlorvos, fenthion, quinalphos: Determine according to GB/T5009.20. GB18650-2002
5.12 Net content: Weigh the mass of a single quantitative package with a balance with a sensitivity of 1.0g, then weigh the mass of the packaging bag or packaging container, and calculate the weighing difference.
6 Marks and labels
6.1 The sales packaging of Longjing tea shall comply with the provisions of GB7718. 6.2 The sales packaging of Longjing tea shall be marked with the special mark of the origin product and the name of the Longjing tea producing area. 6.3 If the distributor repackages or packages in small packages, the repackage or packaging date shall be marked, and the words "general distributor" shall be marked after the name of the distributor.
6.4 The graphic mark of the transport packaging box shall comply with the provisions of GB/T191. Packaging, transportation and storage
7.1 Packaging containers and packaging materials shall comply with the provisions of SB/T10035. 7.2 During transportation, the products shall be loaded and unloaded with care, and moisture-proof, and avoid severe impact and heavy pressure. 7.3 The finished products shall be stored in a dry special warehouse (lime shall be used for ash collection or refrigeration). The relative humidity in the warehouse shall not exceed 50%, and the warehouse temperature shall be around 5°C. Avoid direct sunlight and high temperature and humidity. 339
GB18650--2002
and in
Appendix A
(Normative Appendix)
Longjing Tea Origin Area Map
Zhaoxing City
0 Pinghu3 The finished products should be stored in a dry dedicated warehouse (using quicklime to collect ash or refrigeration), the relative humidity in the warehouse should not exceed 50%, the warehouse temperature should be around 5℃, and avoid direct sunlight and high temperature and humidity. 339
GB18650--2002
and in
Appendix A
(Normative Appendix)
Longjing Tea Origin Area Map
Zhaoxing City
0 Pinghu3 The finished products should be stored in a dry dedicated warehouse (using quicklime to collect ash or refrigeration), the relative humidity in the warehouse should not exceed 50%, the warehouse temperature should be around 5℃, and avoid direct sunlight and high temperature and humidity. 339
GB18650--2002
and in
Appendix A
(Normative Appendix)
Longjing Tea Origin Area Map
Zhaoxing City
0 Pinghu
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