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    Gso For Tea

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    vijay birhade
    This document provides standards for black tea, including: 1. Scope and definitions for black tea, processed from Camellia Sinensis leaves through fermentation and oxidation. 2. Requirements for black tea, including limits for contaminants, chemical and physical properties like water extract, ash, and caffeine content. 3. Methods for sampling and testing black tea according to other GSO standards. 4. Packaging and storage requirements to maintain black tea quality, including hygienic packaging and storage away from moisture.

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    Gso For Tea

    Uploaded by

    vijay birhade
    170 views5 pages
    This document provides standards for black tea, including: 1. Scope and definitions for black tea, processed from Camellia Sinensis leaves through fermentation and oxidation. 2. Requirements for black tea, including limits for contaminants, chemical and physical properties like water extract, ash, and caffeine content. 3. Methods for sampling and testing black tea according to other GSO standards. 4. Packaging and storage requirements to maintain black tea quality, including hygienic packaging and storage away from moisture.

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    GSO FOR TEA

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    This document provides standards for black tea, including: 1. Scope and definitions for black tea, processed from Camellia Sinensis leaves through fermentation and oxidation. 2. Requirements for black tea, including limits for contaminants, chemical and physical properties like water extract, ash, and caffeine content. 3. Methods for sampling and testing black tea according to other GSO standards. 4. Packaging and storage requirements to maintain black tea quality, including hygienic packaging and storage away from moisture.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    170 views5 pages

    Gso For Tea

    Uploaded by

    vijay birhade
    This document provides standards for black tea, including: 1. Scope and definitions for black tea, processed from Camellia Sinensis leaves through fermentation and oxidation. 2. Requirements for black tea, including limits for contaminants, chemical and physical properties like water extract, ash, and caffeine content. 3. Methods for sampling and testing black tea according to other GSO standards. 4. Packaging and storage requirements to maintain black tea quality, including hygienic packaging and storage away from moisture.

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    GCC STANDARDIZATION ORGANIZATION (GSO)

    ‫ﻨﻬﺎﺌﻲ‬

    GSO 05/ FDS 978/2012

    Black Tea

    Prepared by:

    Gulf technical committee for standards of food and agriculture products


    ___________________________________________________________________________________________________________
    This document is a draft Gulf standard circulated for comments, it is therefore,
    subject to change, and may not be referred it as a Gulf standard, until approved by
    the Board of Directors. .
    GULF STANDARD GSO 978/2012

    Foreword

    GCC Standardization Organization (GSO) is a regional Organization which


    consists of the National Standards Bodies of GCC member States. One of
    GSO main functions is to issue Gulf Technical regulations through
    specialized technical committees (TCs).
    GSO through the technical program of committee TC No 5 " The Gulf
    Technical Committee for Food and Agricultural Standards Products" has
    updated the GSO Standard No. : GSO 978:1998 "TEA" . The Draft Standard
    has been prepared by (KINGDOM OF SAUDI ARABIA).
    This standard has been approved as Gulf (Technical Regulation) by GSO
    Board of Directors in its meeting No. ( ), held on / / / H , / / G.
    The approved standard will replace and supersede the GSO standard No.
    (GSO 978:1998).

    2
    GULF STANDARD GSO 978/2012

    Black Tea

    1. SCOPE AND FIELD OF APPLICATION


    This GSO standard is concerned with tea black and does not include flavoured
    (scented) tea, green, and instant.

    2. COMPLEMENTARY REFERENCES
    2.1 GSO 9 “Labelling of Prepackaged Foods”.
    2.2 GSO 21 “Hygienic Regulations for Food Plants and their Personnel”.
    2.3 GSO 150 “Expiration Periods of Food Products”.
    2.4 GSO 382, GSO 383 “Maximum Limits for Pesticide Residue in Agricultural
    and Food Products -Part 1 and Part 2”.
    2.5 GSO 671 “Methods Of Examination And Test For Tea”.
    2.6 GSO 988 “Limits of Radiation Levels Permitted in Foods stuff part - 1”.
    2.7 GSO 1016 “Microbiological Criteria For Foodstuffs – Part 1”.
    2.8 GSO ISO 1839 “Methods of examination and teat for test-sampling”.
    2.9 GSO 2138 “Tea and Herbs bags”.
    2.10 GSO ISO 14502-1 “Determination of substances characteristic of green and
    black tea- part1: content of total polyphenols in tea - colorimetric method using
    Folin-Ciocalteu reagent ”.

    3. DEFINITIONS
    3.1 Tea:
    A product processed, by common acceptable industrial processes, iron buds,
    leaves, tender and semi-tender stalks of varieties of the species Camellia
    Sinensis and tea prepared for drink includes.
    3.2 Black Tea:
    Tea processed by subjecting buds, leaves and stalks to fermentation, oxidation
    and drying process resulting change in its colour to black.
    4. Requirements
    Black Tea shall be meet the following requirements:
    4.1 It shall be processed according to the hygienic conditions mentioned in GSO
    standard as mentioned in (2.2).
    4.2 The Limits of Radiation Levels should comply with GSO standard mentioned
    in item (2.6).

    3
    GULF STANDARD GSO 978/2012

    4.3 It shall be free from strange plant tissues and only characteristic tea tissues shall
    appear by microscopic examination.
    4.4 It shall be free from any extraneous matter and impurities.
    4.5 It shall be free from colour, flavour, taste or any additive.
    4.6 Arsenic Shall not exceed 1 mg/kg.
    4.7 Lead Shall not exceed 5 mg/kg.
    4.8 Copper shall not exceed 100 mg/kg.
    4.9 Mercury Shall not exceed 0.05 mg/kg.
    4.10 The water extract shall not be less than 32% m/m.
    4.11 The total ash shall not be more than 8% and not less than 4% m/m.
    4.12 The water-soluble ash shall not be less than 45% m/m of the total ash.
    4.13 The acid-insoluble ash shall not exceed 1% m/m.
    4.14 The alkalinity of water-soluble ash-(calculated as potassium hydroxide) shall
    not exceed 3% and shall not be less than 1% m/m.
    4.15 The crude fibres shall not exceed 16.5% m/m.
    4.16 The caffeine shall not be less than 2% m/m.
    4.17 The moisture shall not exceed 8.5% m/m.
    4.18 Microbiological Requirements:
    The microbiological criteria for tea shall be conform with standard mentioned
    in (2.7).
    4.19 The Total polyphenols shall not be less than 9 % mass fraction.
    4.20 It shall comply with GSO standards as mentioned in (2.4) to be approved by the
    organization concerning the maximum limits for pesticides residues in foods.

    5. SAMPLING
    Sampling shall be carried out according to GSO standard as mentioned in (2.8).

    6. METHODS OF TEST
    Tests shall be carried out according to GSO standard as mentioned in (2.5).

    7. PACKAGING AND STORAGE


    7.1 Packaging:
    The following shall be taken into consideration on packaging of tea.
    7.1.1 Tea shall be packed in hygienic, well sealed, not previously used, clean, dry and
    sound containers.

    4
    GULF STANDARD GSO 978/2012

    7.1.2 Packages shall be made from any suitable material which does not affect tea
    properties and quality and, it shall be well wrapped with moisture-proof
    material.
    7.1.3 Packages shall comply with hygienic conditions and shall be free from insect
    and fungal infections or any foreign and undesirable odours.
    7.1.4 When tea is packed in small bags, these bags shall be made of suitable
    permeable materials which retain physical and chemical properties of tea and
    shall permit soluble solids of the tea to penetrate it. These bags shall be packed
    in packages made of firm paper and it shall be conform with standard
    mentioned in (2.9).
    7.2 Storage:
    The following shall be taken into consideration on storage of tea.
    7.2.1 Tea shall be stored in suitable, well-ventilated and dry places away from
    moisture or contaminated sources and any material having particular odour.
    7.2.2 Small tea packages shall be stored by packing it in well sealed big packages.

    8- LABELLING
    Without prejudice to what is stated in the requirements mentioned in the
    standards as mentioned in (2.1) and (2.3). The following particulars shall be
    declared on each tea packages:
    8.1 Kind of tea (Black Tea).
    8.2 Country of origin.
    8.3 Weight by metric system.
    8.4 Number of tea bags inside the package.

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