GB/T 8302-2002 Tea Sampling

This standard specifies the basic requirements for tea sampling, sampling conditions, sampling tools, sampling methods, sample packaging and labeling, sample transportation, sampling report, etc. This standard applies to the sampling of all types of tea. GB/T 8302-2002 Tea Sampling GB/T8302-2002 Standard Download Decompression Password: www.bzxz.net

GB/T8302--2002
This standard is a revision of GB/T8302--1987 "Tea Sampling".
The main differences between this standard and GB/T8302--1987 are: adding the content of sample preparation for inspection, valid approval of the party to which the sample belongs in the sampling report, etc., and making unified and specific provisions on the quantity of each type of tea taken in the sampling procedure. This standard will replace GB/T8302--1987 from the date of implementation. This standard is proposed by the All-China Federation of Supply and Marketing Cooperatives. This standard is under the jurisdiction of the Hangzhou Tea Research Institute of the All-China Federation of Supply and Marketing Cooperatives. The drafting unit of this standard: Hangzhou Tea Research Institute of the All-China Federation of Supply and Marketing Cooperatives. The main drafters of this standard: Yang Shixin, Weng Kun, Shuai Heming. This standard is interpreted by the Hangzhou Tea Research Institute of the All-China Federation of Supply and Marketing Cooperatives. 105
1 Scope
National Standard of the People's Republic of China
Tea Sampling
Tea—Sampling
GB/T 8302—2002
Replaces GB/T8302-1987
This standard specifies the basic requirements, sampling conditions, sampling tools, sampling methods, sample packaging and labeling, sample transportation, sampling report, etc. for tea sampling.
This standard applies to the sampling of all types of tea. 2 Definitions
This standard adopts the following definitions.
2.1 Lot; batch
Tea of ​​consistent quality processed and packaged at the same place and during the same period. Note: Each batch of tea should have the same tea type, color, grade, tea number, packaging specifications and net content of quantitative packaging. 2.2 Primary sample
A sample taken from a single container of a batch of products. 2.3 Bulk sample
The collection of all original samples.
2.4 Average sample
A sample that mixes the mixed sample thoroughly and reduces it to the specified number of samples one by one. Note: The average sample represents the quality of the batch of tea. 2.5 Laboratory sample
According to the provisions of each inspection item, a certain number of samples are taken from the average sample as samples for analysis and testing. 3 Basic requirements
Use unified methods and steps to extract samples that can fully represent the quality of the entire batch of tea. 4 Sampling conditions
4.1 The sampling working environment should meet the relevant provisions of food hygiene to prevent foreign impurities from mixing into the sample. 4.2 Sampling utensils and containers (packaging bags) should meet the relevant provisions of food hygiene, that is, clean, dry, rust-free, and odor-free; containers (packaging bags) should be moisture-proof and light-proof.
5 Sampling tools and utensils
The following tools and utensils should be used for sampling: a) box opener;
b) sampling shovel;
Approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on June 17, 2002. 106
Implementation on December 1, 2002
c) special tea box with cover;
d) plastic sheet;
e) sample divider;
f) tea sample cans and packaging bags.
6 Sampling method
6.1 Sampling of bulk packaged tea
6.1.1 Number of samples
6.1.1.1 The number of samples shall be in accordance with the following provisions:
For 1 to 5 samples, 1 sample shall be taken;
For 6 to 50 samples, 2 samples shall be taken;
GB/T 8302--2002
For 51 to 500 samples, 1 sample shall be taken for every additional 50 samples (samples less than 50 shall be counted as 50 samples); for 501 to 1000 samples, 1 sample shall be taken for every additional 100 samples (samples less than 100 shall be counted as 100 samples); for samples above 1000 samples, 1 sample shall be taken for every additional 500 samples (samples less than 500 shall be counted as 500 samples). 6.1.1.2 If any abnormality is found in the quality, packaging or storage of tea during sampling, the number of samples may be increased or expanded as appropriate to ensure the representativeness of the samples. Sampling should be stopped if necessary. 6.1.2 Sampling steps
6.1.2.1 Sampling during packaging
Sampling during the product packaging process. When the tea is quantitatively packed, after each packing of several pieces (according to the provisions of 6.1.1.1), use a sampling shovel to take out about 250g of sample. The original sample taken is placed in a special tea box with a lid, then mixed, and gradually reduced to 500g~1000g by a sample divider or quartering method. As an average sample, it is divided into two tea sample cans for inspection. The test samples used for inspection should have the necessary backup for re-inspection or reference.
6.1.2.2 Sampling after packaging
Sampling after the product is formed, packaged and marked. Randomly select a specified number of pieces from different stacking positions in the stack of packed tea. After opening each piece, pour all the tea leaves onto the plastic sheet. Use a sampling shovel to take out a representative sample of about 250g each, place it in a special tea box with a lid, and mix it. Use a sample divider or quartering method to gradually reduce it to 500g~1000g. As an average sample, it is divided into two tea sample cans for inspection. The test samples used for inspection should have the necessary backup for re-inspection or reference. 6.2 Sampling of small packaged tea
6.2.1 Number of samples
Sampling shall be carried out in accordance with the provisions of 6.1.1.1 (when the total mass of the sample does not reach the minimum mass value of the average sample, the number of samples shall be increased to meet the provisions of 6.1.2).
6.2.2 Sampling procedures
6.2.2.1 Sampling during packaging
Sampling shall be carried out in accordance with the provisions of 6.1.2.1.
6.2.2.2 Sampling after packaging
Randomly select the specified number of pieces from different stacking positions in the stack after the whole batch of packaging is completed, and open each piece one by one. Take out 2 to 3 boxes (tins, bags) from different positions in each piece. Keep several boxes (tins, bags) of the samples taken and store them in moisture-proof containers for individual inspection. Unpack the rest on site, pour out the tea leaves and mix them evenly, then use a sample divider or quartering method to gradually reduce them to 500g to 1000g as the average sample, and divide them into two tea sample cans for inspection. The test samples used for inspection should have the necessary backup for re-inspection or reference. 6.3 Sampling of Compressed Tea
6.3.1 Number of Samples
Sampling shall be carried out in accordance with the provisions of 6.1.1.1.
6.3.2 Sampling Procedures
6.3.2.1 Sampling of Tuo Tea
GB/T8302—2002
Randomly select the specified number of pieces, take one piece (about 100g) from each piece, and randomly select 6 to 10 pieces from the total number of pieces obtained as average samples, which shall be divided into two tea sample cans or packaging bags for inspection. The test samples used for inspection shall have the necessary backup for re-inspection or future reference.
6.3.2.2 Sampling of Brick Tea, Cake Tea and Square Tea
Randomly select the specified number of pieces, open each piece, and take out one to two pieces from the same position in each piece. Among the total number of pieces obtained, if the single piece mass is above 500g, keep 2 pieces, and if it is 500g or less, keep 4 pieces. Pack them into two packaging bags for inspection. The test samples for inspection should have the necessary backup for re-inspection or future reference. 6.3.2.3 Sampling of bundled loose tea
Randomly select the specified number of pieces, take samples from the upper, middle and lower parts of each piece, and then use a sample divider or quartering method to reduce them to 500g1000g as the average sample, and pack them into two tea sample cans or packaging bags for inspection. The test samples for inspection should have the necessary backup for re-inspection or future reference.
7 Packaging and labeling of samples
7.1 Packaging of samples
The average sample taken should be quickly packed in a tea sample can or packaging bag that meets the requirements of 4,2 and affixed with a sealing strip. 7.2 Sample label
Each sample tea sample can or packaging bag should be labeled with detailed sample name, grade, production date, batch, sampling base, origin, number of samples, sampling location, date, name of the sampler and important matters that need to be explained. 8 Sample transportation
The average sample taken should be sent to the inspection department in time, no later than 48 hours. 9 Sample Report Sheet
The report sheet should be made in triplicate and should state the appearance of the container or packaging bag, as well as various factors that affect the quality of tea, including the following: a) Sampling location;
b) Sampling date;
c) Sampling compartment;
d) Name of sampler:Www.bzxZ.net
e) Sampling method:
f) Seal of the unit to which the sample belongs or signature of the witness when sampling;
name) Product name, specification, grade, origin, batch, sampling base; h) Sample quantity and its description;
1) Packaging quality:
j) Climatic conditions when sampling and packaging.
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