Oolong tea (narcissus) detection

This standard specifies the instruments and tools for determining the content of powder and broken tea in tea, sample preparation, operation methods, and calculation of results, as well as test reports. This standard is applicable to the determination of powder and broken tea content in tea. The following normative references are essential for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document. GB/T 8302 Tea Sampling 3 Terms and Definitions The following terms and definitions apply to this document. 3.1 Powder and Broken Tea Dust and Broken Tea: According to certain operating procedures, use the specified speed and pore size to sieve out the undersized substances in various tea samples. 4 Instruments and tools 4.1 Splitters and sample plates or trays; There are notches on the opposite corners of the disc. 4.2 Electric screening machine: with a speed of 200 r/min ± 10 r/min and a rotation amplitude of 60 mm ± 3 mm. 4.3 Inspection sieve; A square hole standard sieve woven with copper wire, with a diameter of 200 mm and a bottom and cover. 4.3.1 Powder sieve: a) Aperture 0.63 mm (for bar and round tea); b) Aperture 0.45 mm (for crushed and coarse tea); c) Aperture 0.23 mm (for sheet shaped tea); d Aperture 0.18 mm (for end shaped tea). 4.3.2 Broken tea sieve: a) Aperture 1.25 mm (for round shaped tea); b) Aperture 1.60 mm (for coarse shaped tea). Note 1: Round tea refers to leaf tea, roasted green tea, roasted green tea, pearl tea, etc. in Gongfu black tea, Xiaozhong black tea, and black broken tea, tightly knotted round tea. Note 2: Coarse tea refers to coarse and loose strand shaped tea such as Tie Guan Yin, Se Zhong, narcissus, white peony, Gongmei, sun dried green tea, Pu'er tea, etc

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