GB/T 14487-2017

Active

Tea vocabulary for sensory evaluation

茶叶感官审评术语

Standard Type

GBT

ICS

67.140.10

CCS

X55

Status

Active

Issue Date

2017-11-01

Implementation

2018-05-01

Centralized Committee

中华全国供销合作总社

Issuing Authority

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Application Summary AI generated

This standard provides a standardized vocabulary for describing the sensory characteristics of tea, including appearance, aroma, taste, and infusion color. It is specifically applied in the Chinese tea industry for sensory evaluation by professional tasters, quality grading, and product labeling. The standard ensures consistent terminology across production, trade, and testing laboratories.

Related Standards

NY/T 838-2004 Test method of Fluorine in tea - Electrode method for selection of Fluorine ion NY/T 782-2004 Huangshan Maofeng Tea NY/T 781-2004 Lu'an Guapian 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 14487-1993 The terms of tea sensory tests

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.