GB/T 35825-2018
ActiveThe method of tea classification by chemical analysis
茶叶化学分类方法
Application Summary AI generated
This standard specifies a method for classifying tea types (e.g., green, black, oolong, white, yellow, dark) based on the quantitative chemical analysis of key components such as polyphenols, amino acids, and caffeine. It is applied in the Chinese tea industry for quality control, authenticity verification, and regulatory compliance, particularly when sensory evaluation is insufficient or disputed. The method is used by tea producers, testing laboratories, and food safety authorities to ensure accurate classification of commercial tea products.
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