GB/T 14487-1993

Abolished

The terms of tea sensory tests

茶叶感官审评术语

Standard Type

GBT

ICS

67.140.10

CCS

X55

Status

Abolished

Issue Date

1993-06-19

Implementation

1994-02-01

Centralized Committee

中华全国供销合作总社

Issuing Authority

中华全国供销合作总社

Application Summary AI generated

GB/T 14487-1993 defines standardized terminology for evaluating the sensory qualities of tea, including appearance, aroma, taste, and liquor color. It is applied in the Chinese tea industry for quality grading, product inspection, and communication among producers, traders, and testing laboratories. The standard ensures consistency in sensory test reports and facilitates objective comparison across different tea types and batches.

Related Standards

NY/T 781-2004 Lu'an Guapian Tea NY/T 782-2004 Huangshan Maofeng Tea NY/T 605-2006 Roasted Coffee NY/T 604-2006 Green coffee GB/T 19181-2003 Green coffee--Guidance on methods of specification GB/T 18007-1999 Coffee and its products--Vocabulary GB/T 20360-2006 Product of geographical indication - Wuniu zao tea GB/T 20354-2006 Product of geographical indication - Anji bai tea

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.