Oolong Tea Part 1: Basic Requirements Testing

This standard specifies the method for preparing ground tea samples and determining their dry matter content. This standard is applicable to the analysis and determination of results expressed in a dry state. 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 (GB/T 8302-2013, ISO 1839, 1980, NEQ) GB/T 8304 Tea Moisture Determination (GB/T 83042013, ISO 15731980, MOD) 3 Terms and Definitions The following terms and definitions apply to this document

3.1 Dry matter Dry matter Grind the sample at the specified temperature and heat it to the remaining substance at constant weight. Grind the sample according to the principle of 4, and use an electric constant temperature drying oven to heat and remove water to a constant weight at the specified temperature. Weigh the sample. 5 Instruments and tools 5.1 Grinder: made of materials that do not absorb moisture; The dead corners should be as small as possible and easy to clean; Enable the ground sample to completely pass through a sieve with a pore size of 600 pam~1 0O0 m. 5.2 Sample container; It should be made of clean, dry, dark, sealed glass or other materials that do not react with the sample; It is advisable to fill the ground sample in size. 5.3 Aluminum or glass baking dishes; Cover, inner diameter 75 mm~80 mm. 5.4 Blast electric constant temperature drying oven: 103 ℃ ± 2 ℃. 5.5 Drier: Equipped with effective desiccant inside. 5.6 Analytical balance: sensitivity of 0.001 g

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